Sentences with phrase «cup parmesan topping»
Then stir in mushrooms, water chustnuts, mozzarella shreds, and 1/4 cup parmesan topping, stirring until mozzarella is completely melted.
http://www.thebloomingplatter.com/ Not exact matches
Roasted topped with parmesan & herbs, or chopped with basil and feta, or on pasta, or... BTW your tomato cups look amazing!
For $ 5, we got an order of soft and pillowy rolls coated in garlicky butter and a crap ton of Parmesan cheese, plus a cup of warm marinara sauce with a generous serving of cheese sprinkled on top of it too.
Here's my revamp: 2 tbsp unsalted butter, cubed, at room temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp kosher salt - 3 eggs - 1/2 cup canola oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top.
Fill bread with crab mixture and sprinkle top with remaining 1/4 cup of fontina and 1/4 cup of parmesan.
5 cups chicken broth (or, 3 cubes of homemade bouillon cubes + 3 - 4 cups of water) 2 TBL olive oil 1 cup pearl barley, rinsed and drained 1 bunch kale, stems removed and leaves torn into large pieces (about 6 cups) half a good sized butternut squash, already roasted and cubed half an onion, diced 2 cloves garlic minced grated fresh Parmesan cheese, to top
Top with remaining cup cheese blend and 1/4 cup Parmesan.
Top with 2 more noodles, one quarter of the eggplant, 1 cup sauce and 1/4 cup Parmesan cheese.
Spoon 1/2 cup of marinara on the top layer of polenta and then top with 1/4 cup of mozzarella and 2 tablespoons of Parmesan.
Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your cupcakes.
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.
I mixed it with 1/2 cup of milk and 2 T. sour cream, mixed it with the squash, put it in a casserole dish, then topped with Parmesan cheese and cooked in the microwave 5 minutes.
Tofu ricotta (see recipe below) Cheese sauce (see recipe below) About 15 cooked lasagna noodles Your favorite marinara sauce (at least a jar's worth) Vegan parmesan or mozzarella to sprinkle on top Tofu ricotta 18 ounces firm tofu 3 tablespoons nutritional yeast 1 tablespoon dried basil 1 tablespoon oregano 1 tablespoon garlic powder Salt and pepper to taste Cheese sauce 1 cup of water 1/4 cup roasted red peppers 1/4 cup raw almonds 1/4 cup lemon juice 3 tablespoons tahini 3 tablespoons whole wheat flour 2 tablespoons corn starch (or arrowroot) Salt to taste Garlic powder to taste
Ingredients For the dough 3 cups bread flour 1 tablespoon sugar 2 teaspoons instant yeast 1-1/4 teaspoons salt 1/4 cup milk 2 tablespoons olive oil 1 cup + 2 tablespoons lukewarm water For the glaze 2 - 4 cloves garlic, minced 2 tablespoons butter Additional toppings Italian seasoning for sprinkling, optional Parmesan cheese for sprinkling, optional
Top with three lasagna noodles and the remaining ricotta cheese, then sprinkle the mozzarella cheese and remaining 1/2 cup of parmesan cheese on tTop with three lasagna noodles and the remaining ricotta cheese, then sprinkle the mozzarella cheese and remaining 1/2 cup of parmesan cheese on toptop.
Combine the remaining 1/4 cup Parmesan cheese and the breadcrumbs and sprinkle evenly over the top of the pasta.
1 pkg Udi's gluten free french baguettes 2 cups finely chopped pumpkin 1/4 tsp cumin 1/2 Tbsp oil 1/4 tsp nutmeg and cinnamon 2 Spolumbo gluten free spicy italian sausages 1 large bunch kale 7 fresh sage leaves 1 cup toasted walnuts 1/2 -3 / 4 cup olive oil 1/4 cup freshly grated parmesan cheese 1 tsp Maldon sea salt Parmesan cheese to thinly slice forparmesan cheese 1 tsp Maldon sea salt Parmesan cheese to thinly slice forParmesan cheese to thinly slice for topping
When complete, sprinkle 1/4 teaspoon of Parmesan cheese over the top of each wonton cup.
Top with remaining 1/3 cup of parmesan cheese.
On top of the sauce layer, sprinkle 3/4 cup of the Mozzarella and one ounce of the Parmesan evenly across the dish.
Place 1 1/2 cups salad on each of 2 plates; top each serving with 3 1/2 ounces steak and 1 tablespoon Parmesan cheese.
1 large spaghetti squash 2 tablespoons olive oil 2 teaspoons dried rosemary 1 large onion, diced small fresh ground black pepper to taste 1 tablespoon minced garlic 5 - 6 cups chopped kale leaves 2 tablespoons finely chopped fresh chives or sliced green onion 1/2 cup sour cream 3/4 cup cottage cheese 1/2 cup coarsely grated Parmesan cheese plus about 1/4 cup more for topping the gratin 1 egg, beaten 1/2 cup shredded mozarella
Sprinkle top with about 1/4 cup more Parmesan cheese and with the mozarella cheese.
Top with 1/2 cup Parmesan.
Sprinkle the remaining 1/2 cup Mozzarella and tablespoon of Parmesan over the top.
Top with 1 cup kale each, then evenly with the parmesan, chopped walnuts, and red pepper flakes.
Top each chicken cutlet with about 1/2 cup marinara sauce (use up the jar), the provolone and the Parmesan, and return to the oven.
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)
Pour the sauce evenly over the shells and top with remaining 1/2 cup Parmesan.
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).
Cheesy Pasta with Broccoli and Chicken Preparation time: 20 minutes; Cooking time: 30 minutes; Serves: 4 - 6 Ingredients 400g short pasta of your choice4 cups broccoli florets3 - 4 tablespoons olive oil1 medium onion finely chopped3 garlic cloves crushed1 cup whipping (35 %) cream150g mozzarella cheese, grated2 - 3 cups diced, boiled or rotisserie chickenSalt and pepper to tasteGrated Parmesan cheese to top Instructions Boil pasta in plenty of salted water as per packet instructions.
Remove ribs and stems from kale / Cook in large pot of boiling salted water, uncovered, just until tender, 5 to 8 minutes / Remove kale from water with tongs, chop and add to onions, along with cooked lentils / Bring the kale - cooking liquid back to a boil, add pasta and cook for recommended time until al dente / Drain pasta, reserving about 1 cup of the cooking liquid / Add pasta to lentil, onion, kale mixture along with 1/3 to 1/2 cup pasta cooking liquid / Cook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and serve.
Top with remaining mixture, then remaining 1/4 cup parmesan.
Mix together the crushed croutons and Parmesan in a small dish and sprinkle it evenly over the top of each cup.
Pour the remainder of the sauce over the shells, then sprinkle the remaining 1/2 cup parmesan cheese on top.
2 cans (14 Ounces) Artichokes In Water 1/2 Cup Light Olive Oil Based Mayonnaise 1/4 Cup Grated Parmesan Cheese 1 Tablespoon Lemon Juice 2 Garlic Cloves, Peeled & Chopped 1/4 Cup Chopped Fresh Parsley Salt & Pepper Topping: 2 Tablespoons Grated Parmesan Cheese Garnish: Chopped Green Onions or Parsley
1 Tbsp olive oil 4 cups vegetables, chopped (I used zucchini, red pepper and onion) Salt and pepper Oil for spraying the loaf pan 1.5 cups (200 g) gluten - free flour 2 tsp baking powder 1/2 tsp salt 3 eggs 100 ml milk (I used almond milk) 100 ml plain yogurt 1/4 cup (30 g) Parmesan cheese, grated 1 Tbsp Parmesan cheese, grated, for topping 1 Tbsp fresh herbs of your choice (optional)(I used tarragon.)
Divide it between the shells; top with the remaining 1/4 cup mozzarella and 2 tablespoons Parmesan.
Spread aioli on a large plate and top with kohlrabi salad, shaved Parmesan, reserved croutons, and remaining 1/4 cup mixed herbs.
Topping 2 eggs 2 tablespoons plain flour 2 cups low - fat milk Pinch pepper and ground nutmeg to taste 1/2 cup grated Parmesan or Romano cheese
1/4 cup of polenta cornmeal 1 cup of water generous pinch of salt pat of butter grated Parmesan cheese for topping (optional) 1/2 onion handful of peas (I used frozen)
Top with some chopped spinach and cover with 1 1/2 cups of mozzarella (save some time by using the pre-shredded kind) and 1/4 cup grated Parmesan.
Top with a layer of noodles, spread over a scant 3/4 cup Bolognese sauce, then 1/2 cup béchamel, and top with 1/4 cup ParmesTop with a layer of noodles, spread over a scant 3/4 cup Bolognese sauce, then 1/2 cup béchamel, and top with 1/4 cup Parmestop with 1/4 cup Parmesan.
Begin with a cup of sauce on the bottom, layer with 1/3 of the eggplant, add another cup of sauce, add some fresh basil, and finally top with 1/3 cup mozzarella and 1/3 cup parmesan.
Top with the 1/2 cup Parmesan.
1/4 cup grated parmesan 1 tsp rosemary 2 tbsp butter After preparing popcorn, top with butter.
Spoon polenta into 4 bowls; top evenly with vegetables (1 cup each), basil, and remaining 1 tablespoon Parmesan.
Top with remaining 1⁄3 cup Parmesan, and bake for 45 — 50 minutes or until top is firm and golden broTop with remaining 1⁄3 cup Parmesan, and bake for 45 — 50 minutes or until top is firm and golden brotop is firm and golden brown.
Top with 1 cup kale each, then evenly with the parmesan, chopped walnuts, and red pepper flakes.