Sentences with phrase «cups mozzarella in»

Sprinkle the remaining 2 cups mozzarella in clusters so some of the sauce peeks through.

Set aside the remaining 1 cup mozzarella in the refrigerator.

Set aside the remaining 1 cup mozzarella in the refrigerator.

Not exact matches

Southwest Green Chile Topping 8 New Mexican green chiles, roasted, peeled and cut in half lengthwise 1 cup grated mozzarella cheese 1/2 cup grated provolone cheese

Toss the chopped pepperoni, along with 1 cup of shredded mozzarella and 1/4 cup of parmesan cheese in the bowl.

Once mixed completely, stir in the mozzarella and 1/2 cup of shredded cheddar.

1 rustic baguette, cut into 1/2 inch cubes 2 cups heirloom grape tomatoes, halved (or use large tomatoes) 14 oz artichoke hearts, halved 14 oz black olives 1 cup marinated mozzarella, cut in 1/2 inch pieces 1/2 cup basil leaves, thinly sliced, plus extra for garnish if desired 3 tablespoons extra virgin olive oil 2 tablespoons water 2 tablespoons balsamic vinegar 2 tablespoons Dijon mustard 1/2 teaspoon salt 1/2 teaspoon black pepper

1 box (12oz) jumbo shells 1 1/2 cups of your favorite marinara sauce 1 large container ricotta cheese 1 egg 1 bag (8oz) of mozzarella cheese, split in two portions 1/4 cup of grated parmesan cheese 4 Tbsp.

other ingredients 1/2 cup pearlini mozzarella balls, or bocconcini mozzarella balls, tossed in a little salt and pepper (substitute with pan fried tofu or toasted pine nuts or walnuts for a vegan dish)

Just came across this... very interesting, but how is 1/2 cup of Mozzarella the same amount in grams as 3/4 cup?

Toppings: 2 cups shredded mozzarella cheese 1/2 cup red onions, thinly sliced 1/2 cup bleu cheese crumbles 6 cloves garlic, sliced in half

Mix 1 cup mozzarella cheese, Parmesan cheese, Italian seasoning, and garlic powder in a small bowl; set aside.

-LSB-...] 5 strips of cooked bacon 1 cup leftover Brussels Sprouts Casserole 1 cup fresh mozzarella balls, cut in quarters 1/2 cup sour cream 3 eggs, beaten 1/2 green onion, -LSB-...]

Filling 5 strips of cooked bacon 1 cup leftover Brussels Sprouts Casserole 1 cup fresh mozzarella balls, cut in quarters

Finally, fold in 1 cup mozzarella and a filling of your choice, then set aside.

In a bowl, mix 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and some salt and pepper.

Stir in 1/4 cup mozzarella and 2 Tbs.

Stir in the tomato sauce, 1/2 cup of mozzarella and 1/2 cup of Parmesan / Asiago cheese and reduce heat to medium - low.

Add in the third cup of flour with the shredded mozzarella, milk, and roughly chopped basil.

In a 3 - inch ring mold, layer 1/4 cup mozzarella, 1/3 cup avocado and 1/4 cup tomato.

In a separate medium size bowl, combine the 1/2 cup shredded mozzarella or Italian cheese blend with the egg, one tablespoon of the lemon zest, and the dry seasonings.

Add in spaghetti sauce, ricotta cheese, 1 cup shredded mozzarella cheese, mushrooms and diced green pepper.

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.

Does anyone know if the 1 1/2 cups of mozzarella is firmly packed or is it in there loose?

For filling, in a small bowl, stir together 1 cup mozzarella cheese, ricotta and goat cheese (or Parmesan); set aside.

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.

Mozzarella, Tomato and Avocado Salad 1 container cherry tomatoes, cut in half 1 carton fresh mozzarella cheese pearls, drained 1 avocado, peeled and diced 1/3 cup basil, julienned 2 tablespoons fresh parsley 1/4 cup lemon juice 1/4 cup olive oil salt and pepper baguette -Mozzarella, Tomato and Avocado Salad 1 container cherry tomatoes, cut in half 1 carton fresh mozzarella cheese pearls, drained 1 avocado, peeled and diced 1/3 cup basil, julienned 2 tablespoons fresh parsley 1/4 cup lemon juice 1/4 cup olive oil salt and pepper baguette -mozzarella cheese pearls, drained 1 avocado, peeled and diced 1/3 cup basil, julienned 2 tablespoons fresh parsley 1/4 cup lemon juice 1/4 cup olive oil salt and pepper baguette - optional.

The only change I made at all in the recipe was to add about 1/2 cup more of the mozzarella cheese on top at the end of cooking.

4Transfer the dry cauliflower to a bowl and mix in the egg, 1/2 cup shredded mozzarella, fresh thyme, online casino 1/4 teaspoon sea salt and a dash of ground black pepper.

Add in 1/2 cup of mozzarella, stir to combine and then pour into buttered casserole dish.

Stir in chicken and 1 cup mozzarella, adding more pasta cooking liquid if needed, until evenly coated.

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.

2 thin crust, 12» prepared crusts (I used Golden Home Ultra Thin crusts from Bigg's / Remke) 1 cup your favorite healthy pizza sauce 1 1/2 cups shredded part - skim mozzarella 2 cups cherry tomatoes (we cut them in half) 2 cups arugula Basil leaves, torn (optional) 6 slices prosciutto, cut or torn into thin strips (substitute ham — less salt and lower cost) Shaved Parmesan Red chili flakes, optional

Layer each naan bread in the following order: 1/2 cup pizza sauce, 1/2 cup mozzarella, half of sausage link coins, 1/4 cup of ricotta in dollops with a teaspoon, spices (optional).

In a bowl stir together the remaining 1/4 cup Parmesan, the mozzarella, the Gorgonzola, the Fontina, the onion, and pepper to taste and sprinkle the mixture evenly over the dough.

In a medium bowl, combine the ricotta cheese, 1/4 cup of the Mozzarella cheese, and the Parmesan cheese.

Place the mozzarella or bocconcini with the cream cheese, 2 cups of the grated cheese, garlic and onion powder in a food processor and process until smooth.

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).

Stir in eggs, seasonings and half of mozzarella (1 cup).

Remove from the heat and place mixture in a large bowl with parsley, red pepper, olives, sun - dried tomatoes, bread chunks, 1/2 cup of the Parmesan, and mozzarella and stir to mix.

Stir in ricotta, Parmesan, parsley, and 1 1/2 cups mozzarella; season with salt and pepper.

Toss chopped herbs, low - moisture mozzarella, and remaining 3/4 cup Parmesan in a medium bowl.

1 1/2 cups (about 6 ounces) shredded jalapeno Pepper Jack cheese or substitute Monterey Jack cheese 1 1/2 cups (about 6 ounces) shredded queso asadero, or substitute mozzarella cheese 2 1/2 tablespoons cornstarch 1 1/2 cups beer or substitute chicken broth 4 green New Mexico chiles, roasted, peeled, stems and seeds removed, cut in thin strips 3 tablespoons minced onions 1 tablespoon lemon juice 1 teaspoon minced garlic 1/4 teaspoon dried oregano, crumbled 1/2 pound cooked and crumbled chorizo

Stir in cooked quinoa, parmesan and 1/4 cup mozzarella.

ladle 6 in 1 Peeled Chunky Ground Tomatoes • 1/4 cup Arugula • 1/4 cup Wild mushrooms • 1/2 cup Mozzarella cheese • 1 1/2 tbsp.

In an ungreased 9x13 baking pan, combine uncooked rotini, pasta sauce, water, 1 1/2 cups mozzarella, and pepperoni, stirring thoroughly to combine.

In a medium mixing bowl, whisk the milk into the flour, then add the beaten egg, salt, pepper and 1 cup of the mozzarella cheese.

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.

To make the filling, in a large bowl combine ricotta cheese, defrosted spinach, chopped parsley, 1 tablespoon olive oil, 1/2 Parmesan cheese, 1 cup mozzarella cheese and 1 egg.