Sentences with phrase «cup parmesan cheese»

12 oz spaghetti 2 tbsp extra virgin olive oil 2 garlic cloves, finely chopped 1 fresh chili, or 2 if preferred, chopped salt to taste 1 1/2 ripe tomatoes, peeled and chopped 1/2 cup dried black olives, stoned and chopped 2/3 cup Parmesan cheese, grated 9 oz mozzarella cheese, diced 10 fresh basil leaves, torn into strips

2 cloves of garlic 1 anchovy fillet 1 tbsp olive oil 2 egg yolks 3 tbsp dijon mustard juice of 1/4 lemon 1 dash tobasco 1 head Romaine lettuce, washed and torn into bite size pieces 1/4 cup parmesan cheese 3 slices cooked bacon (optional)

-1 / 3 cup Parmesan cheese (omit if making it dairy - free or use nutritional yeast, it's still yummy - I've done it before!)

As I live in Germany I converted the cup measurements into grams — > 1 cup brown flax seeds = 160 gr / — > 1/2 cup parmesan cheese = 63 gr I used to bake it in a 26 cm cake - pan.

2 cups fresh basil leaves, packed 1/2 cup parmesan cheese, grated 1/2 cup extra virgin olive oil 1/4 cup walnuts 3 garlic cloves, minced salt and pepper, to taste

Other Chicken Parmesan Recipes: * Baked Chicken Parmesan * Chicken Parmesan Quesadillas * Chicken Parmesan Burgers Chicken Parmesan Meatloaf (Recipe adapted from My Kitchen Escapades) 1 pound ground chicken 1 egg, lightly beaten 1/2 cup breadcrumbs 1 teaspoon Italian seasoning 2 - 3 cloves garlic, minced 1/2 cup parmesan cheese 1/2 cup marinara sauce 1/2 cup shredded mozzarella cheese

I am trying to make a creamy pasta dish that calls for 1/2 cup Parmesan Cheese, would the substitution ratio be the same, 1/2 cup of this vegan cheese?

Combine the remaining 1/4 cup Parmesan cheese and the breadcrumbs and sprinkle evenly over the top of the pasta.

Sprinkle with parsley and 1/4 cup Parmesan cheese.

Sprinkle with 1/4 cup Parmesan cheese mixed with 1/2 cup cheddar.

In a large bowl, combine ricotta cheese, 1 cup mozzarella cheese, 1/2 cup Parmesan cheese, chopped parsley, defrosted spinach, olive oil and egg then mix very well to combine; set aside.

2 chicken breasts (cut in small pieces) 1 small head of broccoli (cut in small florets) 1/2 package fresh mushrooms (sliced) 1 handful Cherry Tomatoes (sliced in half) 1 - 2 garlic cloves (crushed) 1/2 small onion (chopped) 1/2 cup Parmesan cheese 1 8 oz.

1 cup Arborio rice 4 eggs 1/3 cup sliced kalamata olives 1/3 cup Parmesan cheese, freshly grated if possible Sea salt and pepper to taste 1/4 cup dry white wine 4 cups chicken broth or stock 1.5 tbsp extra virgin olive oil

1 lb of lean ground meat (I usually use extra lean ground beef or bison) 1/2 cup rolled oats 2 eggs 1 cup grated or chopped veggies (I use a combo of grated carrot, chopped spinach, and grated zucchini) 1/4 cup parmesan cheese, grated 1/2 tsp garlic powder other dried herbs (optional)

Ingredients 4 each (4 oz) boneless, skinless chicken breasts 1 1/2 cups flour, plus 1 tablespoon 1 Tbsp salt 2 tsp black pepper 2 tsp Italian seasoning 1 lb fettuccine pasta, cooked according to package directions 5 Tbsp olive oil 1 Tbsp garlic, chopped 1 red pepper, julienne cut 1/2 cup white wine 1/2 lb whole leaf spinach, stemmed 2 cups heavy cream 1 cup Parmesan cheese, grated

Add 1.4 cup Parmesan cheese to make a richer sauce.

Sprinkle with 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese.

1/2 cup sour cream 1 cup shredded mozzarella cheese 1/2 cup Parmesan cheese Salt & pepper to taste

cream cheese, softened 1 cup Parmesan cheese, grated 1 cup mayonnaise 1 tbsp black pepper, freshly ground 1 cup sweet onion, small dice

8 baking potatoes 1/2 Cup Parmesan Cheese 1/4 Cup Minced Onion 4 - 5 Cloves of garlic minced Juice from 1/2 lemon Olive Oil Salt Pepper Fresh Rosemary Italian Seasoning

Stir in 1/3 cup Parmesan cheese.

Was the 1 cup parmesan cheese left out?

Three Cheese and Herb Filling Mozzarella cheese, shredded, 1 cup Parmesan cheese, grated 1/2 cup Feta cheese, crumbled, 4 ounces Oregano or basil, fresh, chopped, 2 teaspoons Black pepper, freshly ground, 1/8 teaspoon Olive oil, 1/4 teaspoon

Parmesan Tomato Tart 1 sheet puff pastry 3/4 — 1 cup parmesan cheese, grated fresh heirloom / organic tomatoes salt and pepper Preheat oven to 375F.

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

In a bowl add aprox, 2 cups of ricotta, 1 / 3 cup parmesan cheese, 1 fresh smashed garlic clove, 1/4 cup frozen chopped spinach (squeezed and drained) 1 egg, salt, pepper, your cooled down roasted squash, around 2 cups, and grated lemon peel.

HEALTHIFIED CRUST 1/3 cup almond flour 1/3 cup unflavored whey protein or egg white protein 1/3 cup Parmesan cheese, shredded 1 tsp Celtic sea salt Water (just enough to hold dough together) Optional: Italian spices

Meanwhile, chop about 16 sundried tomatoes, grate 1/2 cup Parmesan cheese, and drain and rinse the chickpeas.

Meatballs: 1 pound ground chicken thigh meat 1/4 cup finely chopped parsley 1 tablespoon ketchup 1/2 cup parmesan cheese 3/4 teaspoon sea salt 1/4 teaspoon pepper 1 egg

raviolis (see headnotes) 2 - 3 tablespoons extra virgin olive oil, divided fine grain sea salt 2 small yellow onions, thinly sliced 2 cups of chopped swiss chard or kale, deveined 2 tablespoons fresh lemon juice, and zest 2/3 cup hazelnuts, toasted and chopped 1/4 cup Parmesan cheese, freshly grated (optional) 1/4 cup chives, minced

Mix mayonnaise and 1/2 cup Parmesan cheese together in a small bowl.

Decrease the 1/3 cup Parmesan cheese to 2 tablespoons, large eggs to 2 and baking mix to 1/2 cup.

ingredients ROASTED CAULIFLOWER SOUP: 6 cloves garlic (skin - on) 1/4 cup olive oil (plus 2 teaspoons, divided) 2 pounds cauliflower (destemmed, roughly chopped) 4 cups chicken stock 2 teaspoons dijon mustard freshly grated nutmeg (to garnish) Kosher salt and freshly ground black pepper (to taste) PARMESAN CROUTONS: 2 cups day - old bread (cut into 1 / 2 - nch cubes) 2 tablespoons olive oil 1/2 cup Parmesan cheese (freshly grated) Kosher salt and freshly ground black pepper (to taste)

1 1/2 to 2 cups fresh basil 3 small cloves garlic (peeled) 2 tablespoons pine nuts 1/4 teaspoon pink salt Dash pepper 1/3 cup parmesan cheese 1/2 cup olive oil

ingredients CLASSIC TOMATO SAUCE 2 pounds fully ripened plum tomatoes 6 tablespoons unsalted butter 1 medium onion peeled, halved) Kosher salt (to taste) 6 fresh basil leaves 1 pound spaghetti 1/2 cup Parmesan cheese (grated, to garnish)

ingredients BROCCOLI PIZZA CRUST: 2 heads broccoli (stems removed) 1 egg (beaten) 1/3 cup Parmesan cheese (grated) 1 teaspoon dried oregano pinch Kosher salt PIZZA TOPPINGS: 1 bunch broccolini (rinsed) 1/4 pound brussel sprouts (ends removed, halved) 2 large kale leaves (rinsed) 1/4 pound sugar snap peas (trimmed) 1/4 cup olive oil (plus more to garnish) 4 cloves garlic (peeled, minced, divided) 1/2 cup canned tomato paste 1 teaspoon fresh oregano (finely chopped) 1 teaspoon fresh rosemary (finely chopped) 1/2 cup grape tomatoes (halved) store bought basil pesto (to garnish) Parmesan (grated, to garnish) red chili flake (to garnish) 1/4 cup fresh basil (torn, to garnish) Kosher salt and freshly ground black pepper (to taste)

For the Pasta 2 tablespoons Olive Oil 16 ounces Cherry Tomatoes 1/4 teaspoon Salt 1/4 teaspoon Pepper 1/2 pound Bucatini Pasta 1/2 cup Parmesan Cheese, grated or shredded 1/4 teaspoon Crushed Red Pepper Flakes 1/4 cup Fresh Basil, chiffonade

Crushed Red Pepper Flakes Freshly Ground Black Pepper, for seasoning 1/2 cup Parmesan Cheese, grated 1/4 cup Fresh Parsley & / or Cilantro, chopped

Easy Cheesy Garlic Bread Servings: 12 + Ingredients: 1 Fresh Loaf of French or Italian Bread 1/2 Cup Mozzarella Cheese 1/2 Cup Cheddar Cheese 1/4 Cup Parmesan Cheese 4 Garlic Cloves,»» [read more] «``

When the milk is heated through (be careful not to scald the milk) add 1/4 cup parmesan cheese and stir until it melts.

1 13 oz package of whole wheat penne pasta 7 oz package of fresh spinach 1 small package of peas, can be frozen or in a can 1/2 cup pesto sauce, I use more, we love pesto 1/4 cup Parmesan cheese 1/4 cup pine nuts, optional, I know they are expensive Salt to taste

Ingredients 2 - 3 Idaho baking potatoes (depending on their size, mine were HUGE so I just made 2) Olive oil and kosher salt for coating 1 Tbsp Olive oil 1/2 small onion, diced 2 garlic cloves, minced 1/2 cup half and half 1/2 cup vegetable or chicken broth small handful fresh basil 1/2 cup Parmesan cheese, divided Juice of half a lemon salt and pepper to taste 1 chicken breast, cooked and shredded

After the sauce has simmered, add the basil, 1/4 cup Parmesan cheese and a squeeze of lemon juice.

For the pesto: 2 cups fresh spinach leaves, stemmed and washed 1/4 cup walnuts 1/2 cup pine nuts 1 teaspoon sea salt 1/4 cup parmesan cheese, freshly grated 4 tablespoons extra virgin olive oil

Sprinkle evenly with remaining 1/2 cup Parmesan cheese.

Filling 600 g (1 1/2 lbs) goat cheese 3/4 cup parmesan cheese, grated 4 green onions, thinly sliced pinch of nutmeg 3 tbsp olive oil

Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted.

INGREDIENTS 1 pkg fresh mushrooms (8 oz) 1/2 tsp garlic, minced 2 tsp olive oil 1 handful of fresh spinach (approx 2 cups), coarsely chopped 6 large eggs 1 1/4 cups milk 2 oz feta cheese, crumbled 1/4 cup parmesan cheese 1/2 cup shredded mozzarella salt and pepper

To make, whisk together three tablespoons of battuto, 1/4 cup lemon juice, 1/2 cup Parmesan cheese, one tablespoon Dijon mustard and a pinch each of salt and black pepper.

2 cups all - purpose flour 1/4 teaspoon sea salt 1 tablespoon baking powder 6 ounces cold butter, cut into small pieces 1/4 cup parmesan cheese, grated 1/4 cup provolone cheese, shredded A few fresh basil leaves (1/4 cup chopped) A small handful of scallions or chives (1/4 cup chopped) 1 cup plus 3 tablespoons heavy whipping cream, divided 1/8 teaspoon cayenne pepper 2 - 3 grinds freshly ground black pepper