Sprinkle each half with
a few tablespoons of cheese.
For example, you could add
a few tablespoons of cheese to a salad or a little bit of plain yogurt to a smoothie.
Not exact matches
1/2 onion, finely chopped 2 garlic cloves, very thinly sliced 1 cup tomato puree (such as Pomi) 2
tablespoons olive oil, divided 1 small eggplant (my store sells these «Italian Eggplant» that are less than half the size
of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish yellow squash 1 longish red bell pepper
Few sprigs fresh thyme Salt and pepper
Few tablespoons soft goat
cheese, for serving
I make cream
cheese frosting by the seat
of my pants: 2 cups
of of cream
cheese, give or take, a
few tablespoons of cream or whole milk, powdered sugar, start with 1/2 cup, a couple
of tablespoons of lemon juice, a teaspoon
of its zest, and a teaspoon
of vanilla — mix until smooth, taste and adjust ingredients as needed.
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
Add a
few tablespoons of the sausage and veggie mixture, and top with some
of the additional parmesan and provolone
cheeses.
With a bag
of your favorite frozen
cheese ravioli, a can
of Tuttorosso ® crushed tomatoes, a
few tablespoons of Tuttorosso ® tomato paste, lots
of freshly chopped basil, some shredded Italian
cheese, a little grated parm and a pinch
of salt and pepper is all you need to make this tasty recipe that is full
of flavor.
Spoon a
few tablespoons of the cream
cheese mixture into the peanut butter and mix well, before pouring all
of the peanut butter mixture into the remaining cream
cheese and stirring until completely smooth.
Ingredients: 2
tablespoons pine nuts 2
tablespoons fresh dill, minced 2
tablespoons Italian parsley, minced 2 scallions, mostly the green part, finely chopped 2/3 cup Kalamata olives, pitted and chopped 2/3 cup sundried tomatoes in oil, chopped (measure out only the tomatoes, not the oil, but don't pat the tomatoes dry before chopping — the residual oil is flavorful and will help hold the ingredients together) Coarse sea salt 6 oz feta
cheese A
few grinds
of fresh black peppercorns Olive oil to taste
drop
tablespoons of cheese onto the baking sheet, leaving a
few inches between each one - i found that 6 mounds
of cheese at a time worked well.
All you need is bread crumbs or cracker crumbs (I used cracker crumbs I had on hand) a little grated parmesan / romano
cheese and a
few tablespoons of butter.
Spread about a
tablespoon or so
of goat
cheese on the toasted bread, add a
few pear slices if using, drizzle with generous amounts
of honey and sprinkle with a almonds.
1 1/2
tablespoons (3 / 4oz) softened butter 1 garlic clove, minced 1 cup gruyere
cheese, shredded 1/2 cup mozzarella
cheese, shredded Freshly grated parmesan
cheese, for sprinkling over the baked flatebreads A
few springs
of thyme, for garnish & added flavor (optional)
1 lb wide egg noodles, cooked and drained (I used whole wheat) 1 cup (2 sticks) butter, melted (I used only about 2 - 3 tablespons
of Brummel & Brown) 1 pound cottage
cheese (I used reduced fat) 2 cups light sour cream 1 tsp ground cinnamon 1 cup sugar (I used only a tiny bit, a
few tablespoons) 2 tsp vanilla extract 6 eggs, beaten 1/2 cup golden raisins 1 8oz can crushed pineapple, drained
for the socca pizza crust: 1 cup
of chickpea flour 1 cup
of water 3
tablespoons of extra virgin olive oil a couple pinches
of sea salt freshly cracked black pepper a handful
of chopped chives (optional) a couple
tablespoons of ghee for the toppings: 6 - 8 squash blossoms, stems and pistol removed a
few tablespoons of pesto (either homemade or store - bought) several dollops
of goat's
cheese, or your favorite non-dairy
cheese
You'll need 15 - 16 gluten - free corn tortillas which I laid out a
few at a time on a cutting board then filled with a
few Tablespoons of the shredded chicken, a spoonful
of sauce, and a sprinkling
of shredded Mexican - Blend
cheese.
pesto 1/2 big bunch
of mustard greens (4 cups
of moderately packed leaves, ish) 1/2 cup pecans 1/2 cup parmesan / other hard
cheese OR a handful
of nutritional yeast +
few more pecans 1 - 2 cloves garlic, peeled 1/2 cup olive oil lemon juice (optional — and I always opt for a
few tablespoons) salt and pepper to taste (plenty!)
Add about half
of the broccoli (and a
few pieces
of other vegetables, if using) to a blender, along with the leafy greens, 1 1/2
tablespoons of oil, juice
of 1/2 lemon, freshly ground black pepper and
cheese.
You can add a
few tablespoons of nutritional yeast to the egg mixture for more
of a «cheesy» taste without the
cheese, if you like.
Remove the foil from the baking pan and top each stuffed pepper with a
few tablespoons of enchilada sauce, taco sauce, or tomato salsa, as desired, and then top with the shredded
cheese.
For extra protein and a creamy, rich taste, she adds a sprinkling
of feta
cheese («You don't need to use a lot to get full flavor,» she explains) or a
few tablespoons of low - fat cottage
cheese.
Here are some tips (try any
of these options): - add 1/2 cup finely grated Parmesan
cheese (you may need to add a
few more
tablespoons of water) + 2 to 3 teaspoons dried Italian herbs - 1 teaspoon smoked paprika or ancho chile powder + 1/4 teaspoon cayenne pepper - 1/4 cup pesto - ketodietapp.com/Blog/Filter - 1 to 2 teaspoons curry powder + 1/2 teaspoon turmeric - 2 to 3 teaspoons onion powder + 1/2 teaspoon ground caraway
The frosting wasn't mixing well, so I added a
few things in the spur
of the moment — about 1/4 cup
of each coconut flour, cream
cheese, and coffee cream, and several
tablespoons of water to get it the right consistency.
for the socca pizza crust: 1 cup
of chickpea flour 1 cup
of water 3
tablespoons of extra virgin olive oil a couple pinches
of sea salt freshly cracked black pepper a handful
of chopped chives (optional) a couple
tablespoons of ghee for the toppings: 6 - 8 squash blossoms, stems and pistol removed a
few tablespoons of pesto (either homemade or store - bought) several dollops
of goat's
cheese, or your favorite non-dairy
cheese
That half a cup
of pasta might be lean on its own, but add a
few tablespoons of olive oil and a bit
of Parmesan
cheese, and you've just increased your calorie count.
You'll need 15 - 16 gluten - free corn tortillas which I laid out a
few at a time on a cutting board then filled with a
few Tablespoons of the shredded chicken, a spoonful
of sauce, and a sprinkling
of shredded Mexican - Blend
cheese.
INGREDIENTS: 5 medium potatoes, peeled and cubed; half a cauliflower, cut into florets; 100 ml long - life cream (I prefer mine lactose free); 1 cup grated cheddar
cheese; knob
of butter; sea salt and freshly ground pepper; olive oil; 2 red onions; sliced;
few sprigs rosemary; 1
tablespoon cornflour; 1 tsp mustard powder; 200 ml water; 1/4 cup balsamic vinegar; 8 thick sausages (I like the organic lamb ones from Woolies).