Sentences with phrase «cup parmesan until»

Not exact matches

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

Just before the pasta is done, add in 1/2 cup grated parmesan cheese, salt (go easy on the salt because of the parmesan cheese) and pepper and mix until bubbly.

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

Remove from baking pan and transfer to a food processor or a blender and puree the vegetables with 1/2 cup of cream (or cashew milk) and 1/2 cup of grated Parmesan cheese until smooth.

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

Ingredients - 4 oz of fresh basil, stems removed - 3 cloves of garlic - 1/3 cup Parmesan - 1/2 tsp salt (more to taste)- Juice of quarter of a lemon - 1/4 cup extra virgin olive oil - 2 tablespoons toasted pine nuts (optional) What to do 1) Pulse all of the ingredients in a food processor until smooth.

To make your own vegan cashew parmesan, combine 1 cup raw cashews with 4 tablespoons nutritional yeast, 1 teaspoon fine sea salt and 1/2 teaspoon garlic powder in a food processor and pulse until finely ground.

1 cups fresh basil leaves (no stems) 1 tablespoons pine nuts or walnuts 1 large clove garlic 1/4 cup extra-virgin olive oil 1/4 cup freshly grated Parmesan cheese In a food processor, combine basil leaves, pine nuts and garlic until finely minced.

Stir in 1 cup of the Mozzarella, 2 tablespoons of the Parmesan, the minced garlic, spinach, artichokes, pepper and red pepper flakes and mix until well combined.

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

To make your own cashew parmesan cheese, combine 1 cup raw cashews with 4 tablespoons nutritional yeast, 1 teaspoon fine sea salt and 1/2 teaspoon garlic powder in a food processor and pulse until finely ground.

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

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

1-1/3 cups grated Parmesan cheese, pulsed in a food processor until about the same consistency as the breadcrumbs

Add 3/4 teaspoon of the salt, the pepper, nutmeg, spinach and 2 1/2 ounces (1 1/4 cups) of the Parmesan and cook, stirring, until thickened, about 2 minutes, then add the shredded chicken.

1/2 -3 / 4 Cup ricotta cheese 1/4 Cup grated Parmesan cheese, like Kraft 1 Tablespoon extra virgin olive oil 2 Cups fresh spinach leaves, chopped 2 Cups fresh broccoli florets, cooked until fork tender and very well drained Pinch of salt 1/2 Cup Roasted red bell peppers, from can or fresh 1 1/2 Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive oil 1/2 teaspoon dried Italian Seasoning Divide dough into 2 equal pieces.

Add cream and 2/3 cup Parmesan and blend until very smooth.

Ricotta Stuffed Spinach and Broccoli Pizza 1/2 -3 / 4 Cup ricotta cheese 1/4 Cup grated Parmesan cheese, like Kraft 1 Tablespoon extra virgin olive oil 2 Cups fresh spinach leaves, chopped 2 Cups fresh broccoli florets, cooked until fork tender and very well drained Pinch of salt 1/2 Cup Roasted red bell peppers, from can or fresh 1 1/2 Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive oil 1/2 teaspoon dried Italian Seasoning Divide dough into 2 equal pieces.

Parmesan, and 3/4 cup pasta cooking liquid in a large bowl until a smooth, glossy sauce forms.

With the motor running on low speed, add the eggs, one at a time, until incorporated, followed by 1 1/2 cups of the grated Parmesan.

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.

In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the salt, 3 tablespoons of the oil, and 1/2 cup of the Parmesan, and combine the dough well.

Butternut Squash & Spinach Filling 3 large eggs 1 1/4 cups heavy cream 2 ounces Parmesan cheese, grated Pinch of ground nutmeg Salt and pepper, to taste 1 1/2 to 2 lb butternut squash, peeled and roasted (bake at 350 degrees (180 degrees C) for 20 - 30 minutes, or until fork tender) 8 ounces Gruyere cheese, grated 1 lb frozen spinach, thawed

Beef and ricotta meatballs adapted from here, with Nigel's idea 1/2 large onion 2 large garlic cloves 300g beef mince 175g ricotta — I used homemade 1 large egg 3 tablespoons finely grated pecorino or parmesan 1 teaspoon table salt freshly ground black pepper 2 teaspoons dried oregano handful of fresh parsley leaves, chopped 1/3 cup breadcrumbs Place onion and garlic in a food processor and process until finely chopped *.

Ingredients: 2 - 3 thick slices of Day Old Bread, crusts removed (about 2 cups) 1/2 cup Cream 1 box (10 ounces) frozen chopped Spinach or 1 large bunch of fresh Spinach, blanched and chopped 1/2 cup Pine Nuts 1/4 cup Sun - dried Tomato Halves (6 - 7 halves) packed in olive oil, drained and chopped 4 large Garlic cloves, minced 1/4 cup freshly grated Parmesan Cheese 1/4 teaspoon Salt 1/4 teaspoon freshly ground Black Pepper 1 cup Extra Virgin Olive Oil Makes about 2 cups of saucePrintable VersionSoak the bread in the cream until it is completely soft, about 1 hour.

Toss with the remaining 1/3 cup grated Parmesan cheese and cook until the sauce is creamy, about 2 — 3 minutes.

Take the sauce off the heat, then stir in the 1/2 cup vegan parmesan cheese until fully incorporated.

Top with remaining 1⁄3 cup Parmesan, and bake for 45 — 50 minutes or until top is firm and golden brown.

Stir in 1/4 cup of the Parmesan cheese and toss until butternut squash noodles are coated in the Parmesan cheese.

Faux Parmesan: In a food processor, grind 1 cup raw cashews or almonds, 1/2 cup nutritional yeast and 1 Tbsp of salt - free seasoning (Benson's is the best), until a powdery mixture is achieved.

3 Add 1/2 cup of the Parmesan, the egg and the flours, stirring until smooth.