You can also add
some extra grated cheese to the top to help brown the pie.
You can add
some extra grated cheese if you like: the more the better!
When all mushrooms are filled, sprinkle
some extra grated cheese on top.
Last but not least, I know this post is already a little picture - happy, but I couldn't resist adding a snapshot of my little sous chef, ready to add
some extra grated cheese to the finished product.
Not exact matches
Sprinkle with a bit of
extra grated parmesan
cheese, if desired.
Binding pommade: 1 whole egg 2 egg yolks 1/2 cup freshly
grated Parmesan
cheese, plus
extra for garnish freshly ground black pepper 1/4 cup
extra virgin olive oil
1 pound kale, washed, stemmed, and cut into small pieces 2 tablespoons butter 2 tablespoons flour (I used all purpose) 1 1/5 cups milk (I used whole) 1 cup
extra sharp cheddar
cheese,
grated salt & pepper 1/2 teaspoon turmeric (optional, for color) a pinch of freshly
grated nutmeg a tablespoon of olive oil, for greasing the baking pan
Perfect Summer Pasta 1 lbs Angle Hair Pasta 2 Pints Cherry Tomatoes 5 — 6 Cloves of Garlic, finely chopped 1/2 tsp Red Chili Flakes 15 — 20 Basil Leaves, Julienned 1/4 Cup of Good Quality
Extra Virgin Olive Oil 1 Cup Freshly
Grated Parmesan
Cheese 1 tsp Kosher Salt
Mmm I love tunacado It makes it so nice and creamy and you only need a few spices and maaaaybe some
extra grated, melted
cheese on top and you have a feast This looks delicious, and the Grouse Grind sounds like fun x
Copycat Recipe: 20 oz
Extra Lean Ground Turkey or chicken 1/4 c Dry Italian Style Bread Crumbs 1 Tbs
grated Parmesan
Cheese 2 large egg whites 1 tsp Garlic 1 tsp minced onion 1 - 2 tsp red pepper flakes garlic salt, pepper, Oregano, Cayenne to taste
1/2 cup butter 6 - 8 tablespoons flour 3 — 3 1/2 cups milk 1 egg, lightly beaten 6 tablespoons
grated parmesan
cheese Salt and pepper to taste 8 - 12 thick slices of roasted turkey 8 - 12 slices of toast
Extra parmesan 8 - 12 strips of cooked bacon
4 large artichokes 2 cups bread crumbs 1 cup
grated parmesan or pecorino romano
cheese 1 cup raisins (red or white) 1/2 cup pignoli nuts
extra virgin olive oil Salt and pepper to taste
1 spaghetti squash (bake 30 - 35 minutes at 350) 1 package chicken sausage, cut into chunks 1 onion, chopped 3 cloves garlic, chopped
extra virgin olive oil salt and pepper 1/2 teaspoon crushed red pepper 1 teaspoon garlic powder 1 teaspoon basil 1 cup crushed tomatoes 1/4 cup heavy cream
grated pecorino romano
cheese
Garnish with fresh thyme or chopped parsley and plenty of
extra Parmesan
cheese and freshly
grated black pepper.
INGREDIENTS 1 recipe pizza dough
extra virgin olive oil, for grilling vegetables and brushing crust 1 - 2 cloves garlic, thinly sliced as possible summer vegetables (zucchini, yellow squash, eggplant, bell peppers, onion, tomatoes, etc.), kosher salt and freshly ground black pepper chicken sausage (optional) fresh mozzarella, thinly sliced freshly
grated Parmesan
cheese fresh basil, julienned
2 cups sharp cheddar
cheese, freshly
grated (do not use the pre-bagged kind because the
extra starches will cause the sauce to be too thick)
Garnish with
extra lemon zest and
grated fresh parmesan
cheese.
Oh yes, sometimes we add some
grated cheese to it just for
extra indulgence.
Stir in 2 cups of
grated sharp or
extra sharp cheddar
cheese.
1/2 lb bite sized pasta cooked according to package directions 2 sweet Italian turkey sausage links 1 small butternut squash or 1/2 large, peeled, seeded and cut into bite sized chunks 1 large onions, sliced into half circles 2 medium zucchini, cut into bite sized chunks 8 oz portabello mushrooms, sliced (feel free to use any mushrooms available) 1/2 c
grated Parmesan
cheese extra virgin olive oil
1 large eggplant, cut into 1» square pieces 2 tablespoons
extra virgin olive oil, divided Salt & pepper, to taste 4 oz dry wheat spaghetti 1 cup red onion, diced 2 garlic cloves, minced 1/2 lb hot Italian turkey or chicken sausage (make sure to get the spicy kind), casings removed 1 1/2 cups marinara sauce 2 teaspoons crushed red pepper flakes 1 cup 2 % reduced fat shredded Mozzarella
cheese 3/4 cup
grated Parmesan
cheese, divided 1/4 cup seasoned bread crumbs a few basil leaves for garnish, sliced (optional)
1 1/2 pounds small potatoes, cut into wedges 3 tablespoons
extra virgin olive oil sea salt freshly ground pepper 1 lime 1/3 cup Parmesan
cheese,
grated
Start by
grating half a pound of
extra sharp cheddar
cheese.
1 3/4 cups all - purpose flour 1/4 -1 / 2 teaspoon ground cayenne pepper 1/4 teaspoon freshly - cracked black pepper 1/2 teaspoon Kosher or sea salt 3/4 cup (1 1/2 sticks) unsalted butter, cold, cut into cubes 8 ounces
grated extra sharp cheddar
cheese 1 teaspoon prepared dijon mustard
Mascarpone
cheese 2 T Flat leaf parsley, chopped 1 t Sea salt 1/2 t Freshly ground pepper 1/4 t Ground nutmeg 1/2 t Sweet paprika plus pinch for garnish 2 T
Extra virgin olive oil 1 C Sweet Onion in long thin slices 1 Medium cauliflower head, diced small 1/2 C Finely
grated Parmesan
1 medium head cauliflower, cut in 1 inch pieces Olive oil Salt 3 ounces thinly sliced prosciutto or pancetta 1 pound orecchiette pasta 1 cup frozen peas, defrosted 1/2 cup finely
grated Parmigiano Reggiano
cheese, plus
extra for serving Freshly ground black pepper
4 cups broccoli florets + stems 2 large carrots, match - sticked salt / pepper to taste 8 ounces
grated cheddar
cheese, we use cabot
extra sharp cus it clear states that it's lactose free
1/2 cup bread crumbs or Panko Salt Freshly ground black pepper 1 pound spaghetti 2 tablespoons
extra-virgin olive oil 1/2 teaspoon red pepper flakes, or to taste 1 pound broccolini, ends trimmed, cut in 1 inch pieces 2 garlic cloves, minced 1/2 cup
grated Pecorino Romano
cheese, plus
extra for sprinkling
1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus
extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano
cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped
Grated Parmigiano or Pecorino Romano
cheese for garnish Fresh Italian parsley leaves for garnish
coconut oil 1 medium sweet potato, peeled and finely diced 1 cup tender greens, roughly chopped 1/3 cup
grated white cheddar
cheese 4
extra large eggs sea salt and pepper
fresh pork, turkey, or chicken chorizo sausage, casings removed 8 eggs, whisked 8 green onions, sliced 1/4 cup fresh cilantro, chopped +
extra for garnish salt and freshly ground black pepper 8 - 10 small corn or whole wheat four tortillas sharp Cheddar
cheese,
grated pico del gallo sour cream (optional) hot sauce (optional)
Parsley Pesto 2 handfuls flat - leaf parsley, leaves picked 3 tbsp pine nuts or nuts of choice, toasted 3 tbsp
grated parmesan
cheese 3 tbsp
extra virgin olive oil sea salt & freshly ground black pepper, to taste
Among its ingredients, the company still boasts San Marzano - style grown tomatoes, and a freshly
grated Italian Pecorino Romano
cheese from the rugged Apennine mountains of Central Italy blended with a special grade of Italian
extra virgin olive oil.
Serve immediately over freshly cooked pasta and sprinkle with
extra grated Parmesan
cheese and a sprinkle of minced parsley and enjoy!
Ingredients 2 large cloves garlic 1/2 cup sun - dried tomatoes, slivered 1/3 cup pine nuts 1 teaspoon salt 1/2 lemon, juiced 1/4 cup olive oil (you can also use
extra oil you drained from the jar of tomatoes) 1/3 cup
grated Parmesan
cheese
as the spaetzle cooks, add to the dish, cover with
grated extra old cheddar
cheese and return to the oven.
A slice of good - quality white bread (used Italian bread) 1/3 cup milk 1 pound ground beef, preferably ground chuck 1 Tablespoon onion, chopped very fine 1 Tablespoon chopped parsley 1 egg 1 Tablespoon
extra virgin olive oil 3 Tablespoons freshly
grated parmigiano - reggiano
cheese Whole nutmeg (I used ground nutmeg) Salt Black pepper, freshly ground Fine, dry, unflavored bread crumbs, spread on a plate (processed about 3 - 4 large Italian bread slices) Vegetable oil
16 oz Cremini (baby portobello) mushrooms, sliced 1 small bunch kale, chopped (about 4 cups) 1 1/2 cups fat - free, lower - sodium chicken or vegetable broth) 1 1/2 cups fat - free or low fat milk (can also sub unsweetened non-dairy milks) 4 - 5 garlic cloves, peeled and minced 2 shallots, peeled and minced 2 cups (8 ounces) shredded
cheese, plus and
extra handful for the topping (I chose Trader Joe's Shredded Swiss and Gruyère blend) 1/4 cup (1 ounce) finely
grated fresh Parmigiano - Reggiano
cheese, divided 1 pound whole wheat macaroni or other small noodle Olive oil, salt, pepper 1/4 cup whole wheat bread crumbs Optional: red pepper flakes, dried thyme, and garlic powder for the topping
For the skillet: 1 1/2 tablespoons
extra virgin olive oil 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 red onion, thinly sliced 2 garlic cloves, minced 1 tablespoon chili powder 1 teaspoon smoked paprika 1/2 teaspoon ground cumin Pinch cayenne pepper (optional) Kosher salt 1 15 - ounce can black beans, drained and rinsed 1 28 - ounce can diced fire toasted tomatoes, drained 1 1/4 cup
grated sharp cheddar
cheese Freshly chopped cilantro for serving (optional)
Serve in individual plates, drizzle some more
extra virgin olive oil and sprinkle with remaining
grated Parmesan
cheese.
8 Cups Of Rich Beef Broth (Retain The Meat From The Beef & Veal Bones Used In The Both) 2 Carrots Finely Diced 1 Small Onion, Finely Diced 2 Stalks Celery, Finely Diced 1 1/2 Cups Pearl Barley Salt & Pepper 1/4 Cup Chopped Fresh Parsley Fresh
Grated Parmesan
Cheese Extra Virgin Olive Oil
8 ounces spaghetti, fettuccine or similar noodles 2 tablespoons
extra virgin olive oil 2 tablespoons unsalted butter 1 small yellow onion, finely chopped 16 ounces sliced cremini mushrooms 4 cloves garlic, minced 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 cup good quality balsamic vinegar 1/2 cup Parmesan
cheese, freshly
grated (plus, additional for serving) 1/4 cup fresh parsley, chopped
We also frequently add some crumbly, salty cotija or
grated jack or cheddar
cheese to this, but we were out (and I didn't want to make an
extra trip to the store) so I went dairy - free this time, for a veggie - packed, clean - eating meal in a bowl.
I heat it all back up, squeeze 1/2 a lime over it and serve over GF pasta with
Extra Virgin Olive Oil drizzled on it and top with fresh
grated parmesean
cheese.
Dressing: 1/4 cup fresh lemon juice 4 - 6 anchovy filets, rinse, pat dry and finely chop 1 tablespoon Dijon mustard 2 garlic cloves, finely minced 1 1/2 teaspoons Worcestershire sauce 1/4 cup freshly
grated Parmesan
cheese 3/4 cup
extra virgin olive oil Kosher salt Fresh ground black pepper
1 cup warm water 3/4 teaspoon instant yeast 3 tablespoons
extra virgin olive oil, plus more for bowl and plastic wrap 15 ounces (about 3 cups) all purpose flour, plus more for dusting 2 teaspoons coarse salt, plus more for sprinkling 2 teaspoons honey 1/4 cup freshly
grated aged
cheese (I used manchego and parmesan), plus more for sprinkling 1 large egg, lightly beaten Freshly ground pepper 3 tablespoons fresh rosemary leaves (or 3 tablespoons caraway seeds)
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
1 lb medium shell pasta 1 to 1-1/2 lbs cherry or grape tomatoes, sliced 4 garlic cloves, minced 1 tsp kosher salt 1/2 tsp ground black pepper (or to taste) 1/2 c
extra virgin olive oil 2 Tb apple cider vinegar 1/3 c fresh basil leaves, chopped fresh
grated Parmesan
cheese (to taste)
I usually just grab some mixed greens, top with peeled or
grated carrot and sliced tomatoes (if I'm feeling
extra fancy some diced apples, walnuts and feta
cheese might sneak it's way in), then add some homemade vinaigrette or ranch dressing.
8 Rashers shortcut bacon, diced 1 onion, diced 4 Teaspoon = minced garlic 400 grams = tin diced tomatoes 200 grams = sliced mushrooms 1/2 Teaspoon = sugar 300 mls = thickened cream 125 grams =
grated extra sharp Parmesan
cheese Salt and pepper powder (according to taste) 6 large fresh basil leaves chopped (it's optional)