Sentences with phrase «cup parmesan»

Pour the remainder of the sauce over the shells, then sprinkle the remaining 1/2 cup parmesan cheese on top.

In three shallow dishes place egg and water mixture, bread crumbs and 1/4 cup parmesan cheese, and flour in the third dish.

Reduce heat to low; gradually stir in 1/4 cup parmesan until melted.

Evenly scatter 1/4 cup Parmesan over.

2 to 4 boneless chicken breasts 1 cup fresh basil leaves 1/2 cup extra virgin olive oil (plus 1 tablespoon for browning the chicken) 1 teaspoon chopped garlic 2 fresh limes juiced 1/4 cup Parmesan Reggiano cheese grated Sea salt and fresh ground black pepper to taste 1/4 cup pine nuts

Place the cauliflower rice into a large bowl and add the one - half cup mozzarella cheese, one - half cup Parmesan cheese, egg, garlic, basil, parsley, salt, and pepper.

Is the 1 \ 2 cup parmesan pulverized fine or grated / shredded?

1/2 cup heavy cream 1 / 8th teaspoon coarse sea salt 1 / 8th teaspoon fresh cracked pepper 1 / 4th cup Parmesan Reggiano

Then stir in mushrooms, water chustnuts, mozzarella shreds, and 1/4 cup parmesan topping, stirring until mozzarella is completely melted.

3 - 4 large eggs 1/4 cup Parmesan shavings 1 loaf ciabatta 1 clove garlic 1/2 lb fontina (or other mild melting cheese like Bel Paese, un-aged Manchego, or Monterey Jack), thinly sliced 3 slices prosciutto 1 tbsp basil, julienned (optional)

Preheat oven to 400 degrees F. Stir together ricotta, basil, egg, 1 cup cheese blend, and 1/4 cup Parmesan in a bowl.

In a large bowl, mix all ingredients except the crabmeat and 1/4 cup fontina and 1/4 cup parmesan until well combined.

Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil.

Top with the remaining one cup mozzarella cheese and one - half cup Parmesan cheese.

chicken meatballs (I used Aidells brand) 1/4 cup parmesan cheese, shredded

15 ounces low fat ricotta cheese 2 cups part - skim mozzarella cheese, shredded (divided) 1/2 cup Parmesan cheese, shredded (divided) 1 egg, lightly beaten 1 (16 - ounce) bag frozen spinach, thawed, chopped and drained well 3 - 4 garlic cloves, grated or minced 2 teaspoons Italian herb seasoning Salt and pepper to taste 1 (25 - ounce) jar pasta sauce 9 to 12 no - boil uncooked lasagna noodles

I did add mushrooms, 1/2 cup Parmesan cheese, a tablespoon of cream cheese, and more red pepper flakes.

1/2 cup Parmesan Cheese, grated (use a quality cheese found in cheese department.

Reduce heat to low; gradually stir in fontina, 1/2 cup parmesan and asiago until melted.

extra virgin olive oil small squeeze of lemon 1/4 cup parmesan cheese

Add the pulsed bread crumbs, cheddar cheese, 3/4 cup parmesan cheese, bacon, diced jalapenos, and diced green chilies and mix well.

Add the mustard, hot pepper sauce, 1 1/2 cups of Gruyere and 1/2 cup Parmesan cheese; stir until smooth

Add cooked pasta, 3/4 cup Parmesan cheese, and 1/2 cup pasta cooking liquid to the cream sauce and stir to coat.

pepper 1/4 cup Parmesan cheese Olive oil for drizzling

Stir in 1 tablespoon butter, and 1/3 cup parmesan cheese.

1 large bunch of kale, chard 2 tablespoons extra-virgin olive oil fine grain sea salt 5 cloves of garlic, crushed and chopped 1/4 cup Parmesan cheese (opt) crushed red pepper flakes

Meanwhile, combine the remaining 1/4 cup parsley, 1/4 cup Parmesan, 1/2 teaspoon Italian seasoning, onion powder, 1/4 teaspoon salt and pepper in a medium bowl.

Add 1/4 cup Parmesan cheese, 1 cup frozen peas, and the chopped spinach.

Top with remaining cup cheese blend and 1/4 cup Parmesan.

Off heat, stir in 1/4 cup parsley and 1/2 cup Parmesan cheese.

Combine the remaining 1/2 cup walnuts with the toasted panko and remaining 1/2 cup Parmesan.

2 large boneless, skinless chicken breasts; cut into bite sized pieces 10 - 12 ounces sliced mushrooms 1 small onion, diced 3 cloves garlic, minced 3/4 cup Marsala cooking wine 1/2 cup chicken broth 1/2 cup heavy cream 1 pound dry pasta + water for cooking (I used penne, rigatoni is also good) 1 cup Parmesan cheese + more for serving 5 tablespoons unsalted butter salt and pepper to taste minced, chopped fresh parsley for garnish

Add in chicken, cooked broccoli, and 1/2 cup Parmesan cheese.

In a large bowl, combine cooked sausage, chicken, Alfredo sauce, 1/2 cup parmesan cheese and cajun seasoning.

Move contents into a medium size bowl and stir in 1/2 cup Parmesan and 1 cup of Gruyere until fully incorporated.

Add the eggs, scallions, garlic, Muenster, cream, 1/2 cup panko, 1/4 cup Parmesan and 2 tablespoons oregano to the kale mixture and stir to combined.

Top with 2 more noodles, one quarter of the eggplant, 1 cup sauce and 1/4 cup Parmesan cheese.

Layer with one quarter of the beef, then 1 cup sauce and 1/4 cup Parmesan cheese.

After cooking another 15 minutes, add 1/2 cup parmesan cheese to the sauce, and mix well.

Repeat layers with the remaining ingredients, reserving the last 1/4 cup Parmesan.

In a food processor add the flesh of the avocados, milk, cream cheese, 1/2 cup parmesan, flour and process until smooth.

Add the skim milk, salt and pepper and a squirt of Dijon mustard and about 1/4 cup parmesan cheese and whisk until the sauce starts to thicken.

Sprinkle with 1 cup Parmesan and pour the sauce over top.

Add cooking cream, breadcrumbs, 1/4 cup parmesan cheese, and salt and pepper to the pan and stir to melt and combine.

Sprinkle lasagna with remaining mozzarella and 1/4 cup Parmesan.

fresh basil (about 3 cups packed basil) 1/4 cup pine nuts, toasted (I just toast them in a dry skillet over medium heat until fragrant) 2 - 3 cloves garlic 1/2 cup parmesan cheese, divided extra virgin olive oil salt and pepper