Reserve 3/4 cup Parmesan cheese and 3/4
cup mozzarella cheese for the top of your cupcakes.
Not exact matches
Ingredients
For the filling 3
cups Chicken (boiled and shredded) 1/2
cup shredded
Mozzarella Cheese 1/4
cup red...
1 recipe honey whole wheat pizza dough ~ 1/3
cup purchased or homemade basil pesto combination of 4 Italian
cheeses: I used thinly sliced fresh
mozzarella and freshly grated Asiago, fontina, and Parmesan Roma tomatoes, thinly sliced salt and freshly ground black pepper fresh basil, chopped
for garnish
One question, the recipe calls
for 4 oz (1
cup) of
mozzarella cheese.
1/4
cup shredded
mozzarella, plus more
for topping (optional, vegans use vegan
cheese or nutritional yeast!)
1 large eggplant, cut into 1» square pieces 2 tablespoons extra virgin olive oil, divided Salt & pepper, to taste 4 oz dry wheat spaghetti 1
cup red onion, diced 2 garlic cloves, minced 1/2 lb hot Italian turkey or chicken sausage (make sure to get the spicy kind), casings removed 1 1/2
cups marinara sauce 2 teaspoons crushed red pepper flakes 1
cup 2 % reduced fat shredded
Mozzarella cheese 3/4
cup grated Parmesan
cheese, divided 1/4
cup seasoned bread crumbs a few basil leaves
for garnish, sliced (optional)
For my version of the turkey pizza meatloaves I combine 2 pounds of 93 % lean ground turkey, 1
cup of whole wheat breadcrumbs, 4 garlic cloves (or 1/2 teaspoon of garlic powered), 1/2
cup pizza sauce, 1/2
cup grated Parmesan
cheese, 2 eggs, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, 1/4 teaspoon of crushed red pepper flakes, and salt and pepper to taste.I then top with ~ 2 tablespoons of reduced fat
mozzarella cheese, ~ 2 tablespoons of pizza sauce, and 3 turkey pepperonis (full recipe will come later).
Add to a large bowl the artichoke hearts,
mozzarella (reserve 1/2
cup for the topping), parmesan
cheese (reserve 4 tbsp
for the topping), mayonnaise, cream
cheese, lemon juice, garlic powder and pepper.
salt 4 very large or 8 small whole wheat flour tortillas 1 - 2
cups mozzarella and / or Mexican blend
cheese, shredded Pico de Gallo,
for topping (recipe below)
ingredients
FOR THE QUICK TOMATO SAUCE: 2 tablespoons olive oil 1 yellow onion (peeled and minced) 3 garlic cloves (peeled and minced) 2 cans whole peeled tomatoes (28 ounces) 2 teaspoons red pepper flakes Kosher salt and freshly ground black pepper (to taste) FOR ASSEMBLY: 1 1/2 pounds ziti 1 cup fresh ricotta 2 tablespoons olive oil 2 tablespoons parsley (chopped) 2 tablespoons basil (chopped, plus more for garnish) 1 pound fresh mozzarella (grated, divided) 1/2 cup freshly grated parmesan cheese (plus more for garnish) Kosher salt and freshly ground black pepper (to tas
FOR THE QUICK TOMATO SAUCE: 2 tablespoons olive oil 1 yellow onion (peeled and minced) 3 garlic cloves (peeled and minced) 2 cans whole peeled tomatoes (28 ounces) 2 teaspoons red pepper flakes Kosher salt and freshly ground black pepper (to taste)
FOR ASSEMBLY: 1 1/2 pounds ziti 1 cup fresh ricotta 2 tablespoons olive oil 2 tablespoons parsley (chopped) 2 tablespoons basil (chopped, plus more for garnish) 1 pound fresh mozzarella (grated, divided) 1/2 cup freshly grated parmesan cheese (plus more for garnish) Kosher salt and freshly ground black pepper (to tas
FOR ASSEMBLY: 1 1/2 pounds ziti 1
cup fresh ricotta 2 tablespoons olive oil 2 tablespoons parsley (chopped) 2 tablespoons basil (chopped, plus more
for garnish) 1 pound fresh mozzarella (grated, divided) 1/2 cup freshly grated parmesan cheese (plus more for garnish) Kosher salt and freshly ground black pepper (to tas
for garnish) 1 pound fresh
mozzarella (grated, divided) 1/2
cup freshly grated parmesan
cheese (plus more
for garnish) Kosher salt and freshly ground black pepper (to tas
for garnish) Kosher salt and freshly ground black pepper (to taste)
Garlic
Mozzarella Cheeses Bombs Recipe: Nadia NatashaImage: Nadia NatashaCooking Time: 45 Minutes Ingredients: Mozzarella cheeses (1 inches cube) 12 pices Flour 1 1/2 cup Garlic paste 1 tsp Sugar 2 tsp Salt 1/4 tsp Buttermilk 1 cup Melted butter 1/2 cup For Garnishing: Butter 2 tsp Chopped garlic 1 tsp -L
Cheeses Bombs Recipe: Nadia NatashaImage: Nadia NatashaCooking Time: 45 Minutes Ingredients:
Mozzarella cheeses (1 inches cube) 12 pices Flour 1 1/2 cup Garlic paste 1 tsp Sugar 2 tsp Salt 1/4 tsp Buttermilk 1 cup Melted butter 1/2 cup For Garnishing: Butter 2 tsp Chopped garlic 1 tsp -L
cheeses (1 inches cube) 12 pices Flour 1 1/2
cup Garlic paste 1 tsp Sugar 2 tsp Salt 1/4 tsp Buttermilk 1
cup Melted butter 1/2
cup For Garnishing: Butter 2 tsp Chopped garlic 1 tsp -LSB-...]
8 oz firm tofu (organic sprouted tofu is preferable) 2 1/2
cups cauliflower, cut into small florets 1 egg, beaten (or Egg Replacer
for one egg) 1/2 tsp Italian herbs 1 pinch salt 6 oz pizza sauce 2
cups pizza toppings of your choice 1.5 — 2
cups mozzarella cheese, pizza
cheese blend, or vegan
cheese
For the topping: 7) 1 skinless, boneless chicken breast 8) 1 large onion, sliced thinly 9) 1/2 cup — 3/4 cup tomato sauce 10) 1/2 cup of freshly grated mozzarella cheese 11) 1/2 cup of chopped fresh parsley (for garni
For the topping: 7) 1 skinless, boneless chicken breast 8) 1 large onion, sliced thinly 9) 1/2
cup — 3/4
cup tomato sauce 10) 1/2
cup of freshly grated
mozzarella cheese 11) 1/2
cup of chopped fresh parsley (
for garni
for garnish)
For filling, in a small bowl, stir together 1
cup mozzarella cheese, ricotta and goat
cheese (or Parmesan); set aside.
Tortilla Pizzas on a budget: What you need
for 1 serving: 1 whole wheat wrap, 1/4 -1 / 2
cup marinara sauce, vegetables you have left over (I used mushrooms and onions), 1/4
cup shredded
mozzarella cheese, garlic powder / chili flakes (optional) How to make it: Preheat oven to 425.
Ingredients 1 ball pizza dough Olive oil Kosher salt 10 ounces grated
mozzarella cheese (I used a mix of part - skim and whole milk) 3/4 pound asparagus, tough ends trimmed Freshly ground black pepper Parmesan
cheese,
for grating and shaving 1 1/2 ripe California Avocados, peel and pit removed Juice of 1/2 lemon plus 1 teaspoon, divided 2
cups (1 1/2 ounces) baby arugula Flaky sea salt,
for finishing Instructions Preheat an oven to 500 °F, and set an oven rack in the lowest possible position.
each) packages Monterey Gourmet Foods Roasted Chicken &
Mozzarella Ravioli 2/3
cup thinly sliced sun - dried tomatoes 1/2
cup chopped hazelnuts, lightly toasted 1
cup (packed) arugula leaves 1/4 tsp kosher salt (to taste) 1/4 tsp freshly ground black pepper (to taste) 6 tbsp extra-virgin olive oil Parmesan
cheese for garnish (optional)
ingredients BAKED PUMPKIN MAC AND
CHEESE: unsalted butter (
for greasing) 1 pound Cavatappi pasta 2 1/2
cups pumpkin puree (TK - Libby's) 1
cup full - fat yogurt 1
cup vegetable stock or chicken stock 1 1/4
cup Pecorino romano (finely grated, divided) 1/2 lemon (juiced) 1
cup low - moisture
mozzarella (freshly grated, divided) Kosher salt and freshly ground black pepper (to taste) SAGE BREADCRUMBS: 2 tablespoons unsalted butter 10 whole sage leaves (roughly chopped) 1/2
cup panko breadcrumbs
1/2
cup drained and cubed Nasoya ® Organic Extra Firm Tofu, or Nasoya ® Extra Firm Twin Pack, or Nasoya ® Cubed Super Firm Tofu, or Nasoya ® Organic Sprouted Super Firm Tofu 2 bulbs garlic 2 tbsp extra virgin olive oil 1 12 - inch thin whole grain pizza crust 2 tbsp slivered oil - packed sun - dried tomatoes 1 Roma tomato, seeded and thinly sliced 1/4
cup chopped green onion 1/4
cup chopped bell pepper 2 tbsp julienne - cut fresh basil Salt and pepper 1
cup shredded
mozzarella cheese (eliminate
cheese for a vegan version)
Click here
for a printer friendly, text version Ingredients jumbo pasta shells - 1/2 pound (250 g) olive oil - 2 tbsponion - 1 small, finely choppedsalt and pepper - use very generouslygarlic cloves - 3, mincedground beef - 1 pound (500 g) italian herbs - 2 tbspspaghetti sauce - 2 cupsricotta - 2
cups (or cottage
cheese)
mozzarella - 1
cup, shredded (plus more
for topping) parmesan
cheese - 1/2
cup, grated (plus more
for topping) egg - 1 large, beaten how to Preheat oven to 350 F (175 C).
ingredients TOPPINGS: 4 tablespoons olive oil (divided) 1/2 pound sweet Italian sausage (casings removed) 1 yellow onion (peeled, finely diced) 1
cup cremini mushrooms (thinly sliced) 1
cup sliced pepperoni Kosher salt and freshly ground pepper (to taste) GARLIC BUTTER: 1/2
cup unsalted butter (melted) 6 cloves garlic (peeled, minced) PIZZA ROLLS: 4 pounds store - bought pizza dough (divided) 1 (12 - ounce) jar store - bought marinara sauce (divided, plus extra
for serving) 1 16 - ounce package low - moisture
mozzarella cheese (cut into 1 / 4 - inch cubes) 1 recipe garlic butter prepared toppings 2 tablespoons dried Italian oregano flaky sea salt (to taste) cooking spray (
for greasing)
ingredients CHICKEN BREAST MARINADE: 2 and 1/2 pounds chicken breasts (boneless, skinless) 1 quart buttermilk 1 tablespoon Kosher salt SEASONED FLOUR: 4
cups all - purpose flour (divided) 6 teaspoons seasoned salt (divided) 4 teaspoons garlic powder (divided) 2 teaspoon black pepper (divided) 1/2 teaspoon cayenne pepper (divided) vegetable oil (
for frying) QUESADILLA: 8 (12 - inch) flour tortillas cooked chicken breasts sliced into strips (recipe above) 4 - 6
cups mozzarella cheese (shredded) 2
cups ranch dressing 1
cup buffalo wing sauce 1 bunch scallions (chopped) Kosher salt and freshly ground black pepper (to taste) 1 quart buttermilk Kosher salt and freshly ground black pepper (to taste)
ingredients DOUGH: 1 1/3
cups all purpose flour (plus more
for dusting) 2 teaspoons Kosher salt 3/4 teaspoon active dry yeast 1/2 teaspoon granulated sugar 1 tablespoon canola oil (plus more
for greasing bowl) 1/3
cup milk (warmed) 1/3
cup water (warmed)
CHEESE FILLING: 3 cups low - moisture mozzarella cheese (shredded) 1 1/4 cups feta cheese (crumbled) 1/4 cup Parmigiano - Reggiano (grated) 2 large egg yolks (room temperature, divided) 2 tablespoons unsalted butter (room temperature, divided) Kosher salt and freshly ground black pepper (for ta
CHEESE FILLING: 3
cups low - moisture
mozzarella cheese (shredded) 1 1/4 cups feta cheese (crumbled) 1/4 cup Parmigiano - Reggiano (grated) 2 large egg yolks (room temperature, divided) 2 tablespoons unsalted butter (room temperature, divided) Kosher salt and freshly ground black pepper (for ta
cheese (shredded) 1 1/4
cups feta
cheese (crumbled) 1/4 cup Parmigiano - Reggiano (grated) 2 large egg yolks (room temperature, divided) 2 tablespoons unsalted butter (room temperature, divided) Kosher salt and freshly ground black pepper (for ta
cheese (crumbled) 1/4
cup Parmigiano - Reggiano (grated) 2 large egg yolks (room temperature, divided) 2 tablespoons unsalted butter (room temperature, divided) Kosher salt and freshly ground black pepper (
for tasting)
Combine the cream
cheese, sour cream, cheddar,
Mozzarella, mustard, Italian seasoning, garlic powder, 1/4
cup of the crumbled bacon (reserve the rest
for step 3), salt and pepper in a large mixing bowl and stir together until thoroughly combined (you can also use an electric mixer to save time and arm strength).
1 1/2 tablespoons (3 / 4oz) softened butter 1 garlic clove, minced 1
cup gruyere
cheese, shredded 1/2
cup mozzarella cheese, shredded Freshly grated parmesan
cheese,
for sprinkling over the baked flatebreads A few springs of thyme,
for garnish & added flavor (optional)
1 1/2
cups chopped Fresh Broccoli, about 1 inch pieces 1 1/2
cups diced Fresh Cauliflower, resembling rice 3/4
cup diced Fresh Tomatoes, divided 4 large Organic Eggs 3 Tablespoons Olive or Coconut Oil, plus more frying 1/2
cup grated
Mozzarella or Cheddar
Cheese 2 large Garlic Cloves, finely chopped (about 1 Tablespoon) 1/2 teaspoon Fresh Lemon Zest 1/2 teaspoon Sea Salt 1/8 teaspoon Hot Sauce or Siracha (this helps enhance flavor but isn't overly spicy) 1/2
cup Gluten - Free Flour Mix or White Flour Fresh Parsley and Lemon,
for garnish
Extra virgin olive oil
for brushing 4
cups grated
mozzarella cheese, split 16 cooked and crispy bacon strips, split 8 to 12 eggs **, split Salt and pepper to taste Fresh parsley
for garnish
While on the grill, sprinkle on some of the
mozzarella cheese (I used about 1
cup for each pizza), and close the grill.
For the Cemitas: 2 large boneless, skinless chicken breasts Salt and freshly ground black pepper 1 teaspoon cumin 1 ripe Haas avocado Juice of 1 lime 4 cemita rolls or hamburger rolls with sesame seeds Olive oil 1
cup refried beans, warmed (from 1 15 - ounce can) 8 ounces Oaxaca or
mozzarella cheese, grated Sliced ripe tomato Thinly sliced lettuce Fresh cilantro leaves
FOR THE ASSEMBLY 12 lasagna noodles 3
cups grated
mozzarella cheese (about 12 ounces) 1
cup grated Parmesan
cheese (about 3 ounces) Nonstick cooking spray Aluminum foil
3 medium sized eggplants 1
cup flour 6 eggs, beaten 4
cups fine Italian bread crumbs, seasoned Olive oil
for sauteing 8
cups of marinara sauce (recipe below) 1/2
cup grated Romano
cheese 1/2
cup grated Parmesan
cheese 1 1/2 pounds of
mozzarella cheese, shredded 2
cups of ricotta
cheese
Tortilla Pizzas on a budget: What you need
for 1 serving: 1 whole wheat wrap, 1/4 -1 / 2
cup marinara sauce, vegetables you have left over (I used mushrooms and onions), 1/4
cup shredded
mozzarella cheese, garlic powder / chili flakes (optional) How to make it: Preheat oven to 425.
Also I wanted to have a little more
cheese in the dish (since it was
for dinner) so I added about a half a
cup of
mozzarella cheese when you start to set the dish prior to the broiler.
Ingredients: 180 g Kraft
Mozzarella cheese, grated 2 eggs 1/4
cup ground flaxseed meal 2 tablespoons Great Lakes Gelatin Collagen Hydrolysate I combined it all and flattened it out onto a parchment lined pizza pan and baked it at 450 F
for 10 minutes before removing it from the oven and topping it.
3 tablespoons extra-virgin olive oil, divided 1 small onion, thinly sliced 4 garlic cloves, thinly sliced 1/2 teaspoon fine sea salt, divided 2 Tofurky Italian Sausage links, crumbled in food processor 8 ounces mushrooms, thinly sliced 1 pound prepared pizza dough 3/4
cup prepared marinara sauce, plus more
for serving 1 package Tofurky Pepp» roni Deli Slices, divided 1 jalapeño pepper, thinly sliced 8 ounces vegan
mozzarella (or part vegan cheddar), shredded and divided (We love Follow Your Heart
cheeses!)
Ingredients: 4
cups cauliflower - about 1 large head of cauliflower 4 eggs 2
cups mozzarella cheese 3 teaspoons oregano 4 cloves garlic, minced salt and pepper to taste 1 to 2
cups mozzarella cheese -
for the topping
1
cup cooked risotto
Mozzarella or Gruyere
cheese, chopped into cubes, one
for each arancini 2 tbsp flour 1 egg, lightly beaten 1/2
cup bread crumbs Vegetable oil
for frying