As long as chips are hot out of the oven you can sprinkle
finely grated cheese or any kind of powder on them and it will stick.
A couple ladles of the beans - just on the brink of falling apart at this point - topped with chile and garlic - infused broth, and showered with a thin veil of
finely grated cheese and a kiss of cilantro.
Run the peeler along a hunk of semi-hard or hard cheese to get curls that won't melt like
finely grated cheese does over pasta.
Add
the finely grated cheese, and mix to combine.
What it calls for in this recipe is
finely grated cheese.
Not exact matches
Then slice the ends of the zucchini and
finely grate it using a
cheese grater.
3 medium striped beets 1 pie crust recipe (this one is from my book and it has quinoa flour and almond flour) 2 tablespoons olive oil 1 medium yellow onion, peeled and sliced 1/2 teaspoon fine sea salt 2 eggs 1/2 cup (125 ml) whole milk 1/2 cup (125 ml) unsweetened coconut milk 2 tablespoons
finely grated parmesan 1 tablespoon cornstarch 2 ounces (60 g) goat
cheese, crumbled
8 ounces cavatappi pasta 2 ears corn, shucked 1 red bell pepper, deseeded and cut into 2 - inch - wide strips 1 zucchini, halved lengthwise 1/4 cup plus 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper 4 3 - ounce sweet Italian chicken sausages 1 cup cherry tomatoes, halved 1 garlic clove,
finely grated 2 tablespoons thinly sliced fresh basil 1/4 cup shredded Italian
cheese blend
Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1 tablespoon of olive oil Mushroom Filling - olive oil -8 oz of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2 cup (250 ml) of heavy cream - salt & pepper to taste - 1 cup (128g) of ricotta Carbonara - 2 chicken breasts -1 cup of blanched peas -4-6 slices of crispy bacon -
grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan
cheese,
finely grated
2 anchovy fillets 1 garlic clove,
finely minced 2 tablespoons olive oil 1/4 cup plain nonfat Greek yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon lemon juice 1/2 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 5 cups chopped kale 1 (14 - ounce) can hearts of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly sliced 1/2 cup roasted chickpeas 1/4 cup
grated Parmesan
cheese 12 ounces grilled or baked chicken breast, sliced
1 cup flour 1/2 tsp salt 1/2 cup fresh Parmesan
cheese,
grated 4 slices bacon, cooked and
finely crumbled 4 tbsps unsalted butter 1/4 cup cream (plus a little more in case the dough isn't moist enough) coarse salt (I sprinkled with Parmesan
cheese)
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
Basil and parmesan madeleines 8 tablespoons (113g / 1 stick) unsalted butter, melted 1 cup (140g) cake flour — I used all purpose flour 3 teaspoons
finely minced fresh basil 1 teaspoon fleur de sel, plus more for sprinkling 1/4 teaspoon freshly ground pepper 4 eggs 1/4 teaspoon cream of tartar 2 tablespoons sugar 1 cup
grated parmesan
cheese, plus more for sprinkling Position a rack in the lower third of an oven and preheat to 190ºC / 375ºF (I preferred to bake them in the higher part of the oven so they would not burn).
Ingredients 1 1/4 cup
finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or
finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly
grated nutmeg 1/2 cup mini chocolate chips (or
finely chopped semi sweet chocolate) 24 Oreo cookies,
finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream
cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate
finely chopped
Ingredients 1 cup crumbled /
grated Cottage
Cheese (Paneer) 1 small onion,
finely chopped...
4 cups cooked macaroni or cavatappi 1 tablespoon olive oil 1/4 to 1/2
finely diced red onion Equal amount diced red bell pepper 1
finely diced jalapeno 1 4 oz can chopped green chilies 1 cup frozen corn 2 to 3 cloves garlic, chopped 1 cup cream 1 generous cup
grated Pepper Jack
cheese 2 tablespoons butter Salt Pepper
3 bone in pork chops 1 egg, beaten 1 cup of Italian seasoned panko crumbs 2 tbsp Parmesan
cheese,
finely grated Sea salt and freshly cracked pepper, to taste
I'm adding
finely grated swiss
cheese.
1 c canned hominy, drained 3 Tbsp cornstarch 1/2 c
grated Cotija
cheese (or Parmesan) 4 scallions, white and light green parts only,
finely chopped 1 bunch cilantro, chopped 1/2 tsp salt 1 pinch freshly ground black pepper 1 c whole black beans, drained 1/2 c corn kernels 1 large egg Vegetable oil, for frying 4 eggs, fried, for serving
/ 28 g.)
finely grated parmesan
cheese 1/4 tsp.
1 1/4 cups elbow noodles Salt 2.5 ounces extra-sharp cheddar
cheese, cut into small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon salt 3/4 teaspoon dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion,
finely chopped or
grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar
cheese,
grated
Kidney bean mix 1 tbsp coconut oil 1 1/2 red onions, diced 2 cloves garlic, crushed 1 can kidney beans, drained 3 tbsp tomato paste 1 tsp cumin 1/2 tsp sea salt 1/4 tsp chilli powder Veggie toppings 1 red capsicum, diced 1 yellow capsicum, diced 2 tomatoes, diced 1/2 red onion, diced 1 green chilli, sliced 1 c vegan
cheese (1/2 c cashew
cheese + 1/2 c
grated vegan
cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks
finely chopped, leaves roughly chopped Lime quarters Sliced iceberg lettuce
Ooh, yum, am definitely going to try this as super-tot eats eggs like they are going out of fashion and sadly we've now gone off scrambled eggs (pity as I was hiding
finely grated carrots and courgettes in them plus
cheese).
Inside:
grated parmesan
cheese On top: salsa from
finely chopped chives and tomatoes, drizzle with lemon juice before plopping on top of the quesadilla, cracked pepper on top with a little more parmesan.
2 cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g),
grated on the large holes of a box grater (2 cups packed) salt, as needed 4 teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive oil 1 large yellow onion,
finely diced 4 large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2 cup
finely chopped parsley
finely grated zest from 1 large lemon 1 large egg 1 cup (120 g) chickpea flour 1 1/4 cups (5 ounces / 140 g) crumbled feta
cheese (I used sheep's milk) ~ 1/4 cup (60 ml) mild vegetable oil for frying, such as sunflower
Ingredients: 4 tablespoons (1/2 stick) butter / 4 ounces thick, quality bacon (4 slices), diced / 1 to 2 shallots,
finely chopped / 1 pound shaped pasta, such as bow - ties / 1 pound fresh chanterelles, roughly chopped / Salt and ground pepper to taste / 1 pint heavy cream (or less) / 4 ounces garden peas, fresh or frozen / 1/2 cup
grated Parmesan
cheese, with more for table.
12 sea scallops Salt and pepper 1 clove garlic, minced All - purpose flour for dusting 2 tablespoons white or medium miso paste 1 tablespoon mirin 1 teaspoon soy sauce 1 teaspoon superfine sugar Small bunch watercress, thick stems removed 2 tablespoons vegetable oil 2 tablespoons dry white wine 1/2 tablespoon whole grain mustard 2 tablespoons heavy cream 1/4 cup
finely grated Parmesan
cheese.
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
For starters to flavour it I am using a nice amount of
finely grated mature cheddar
cheese and a spring onion.
If you want to get fancy, toss with chopped walnuts or hazelnuts, and / or toasted breadcrumbs, dust with a little
finely grated hard
cheese.
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
2 large acorn squash, halved and seeded 2 tablespoons butter, melted 2 cloves of garlic, chopped 1/2 teaspoon ground sage, divided 1 pound pork sausage 1/2 cup onion,
finely chopped 1 celery stalk, chopped 1 cup mushrooms, chopped 1 apple, cored and chopped 1/2 cup plain bread crumbs 1/4 cup
grated Parmesan
cheese 1/4 cup pumpkin seeds handful of dried cranberries salt and pepper 1 egg, beaten
ingredients POMODORO: 2 tablespoons olive oil 1 small yellow onion (peeled,
grated) 2 cloves garlic (peeled, thinly sliced) 1/4 teaspoon chili flakes 1 (28 - ounce) can San Marzano crushed tomatoes 1 bunch fresh oregano 1 bunch fresh thyme butcher's twine Kosher salt and freshly ground black pepper (to taste) MEATBALLS: 1 pound sweet Italian sausage (removed from casings) 1 cup whole milk ricotta
cheese 1/4 cup parmesan 1/2 cup panko breadcrumbs 1 large egg 1/4 cup parsley (
finely chopped) 1/4 cup olive oil SANDWICH: 2 loaves prepared garlic bread 8 slices provolone basil leaves (thinly sliced, to serve)
ingredients TIROPITA 16 ounces whole milk ricotta 8 ounces cream
cheese (softened) 3/4 cup parmesan (freshly
grated) 3/4 cup Greek feta (crumbled) 1 tablespoon olive oil 2 tablespoons fresh dill (
finely chopped) 1/2 teaspoon Kosher salt 1 teaspoon freshly ground pepper 1 package phyllo dough (thawed) 1 stick unsalted butter (melted)
Ingredients * 12 - 16 ounces macaroni shaped pasta 1 Tbsp unsalted butter 1 Tbsp vegetable oil 1/4 cup onion, diced 2 cloves garlic, crushed 1 tsp salt 1/2 tsp pepper 1/2 cup frozen spinach, excess moisture removed and chopped (mine was pretty
finely chopped) 1/2 cup frozen artichokes, thawed and chopped 2 Tbsp flour 1 1/2 cup milk 1/3 cup cream
cheese 1 cup shredded Swiss
cheese 1 cup shredded Mozzarella
cheese 1/4 cup
grated Parmesan
cheese
2 - 3 Heads of Broccoli (3 if they are small) 1 White Onion
Finely Chopped 5 Cloves of Garlic Minced Zest of 1 Lemon Juice of 1 Lemon 45g Quinoa (dry weight) 20g Parmesan
Cheese (
grated) 1 cup (250 ml) vegetable stock 1 cup (250 ml) quinoa cooking water Handful of Fresh Parseley (chopped) Salt Pepper
3 medium potatoes 1 tablespoon butter 1 small onion,
finely chopped 1 pound ground beef, bison or lamb 1/3 cup frozen peas 1 tablespoon tomato paste 1 teaspoon Worcestershire Sauce 3/4 teaspoon sea salt Pepper (couple shakes) 1/2 cup
grated cheese (optional)
: Before serving toss with chopped walnuts or hazelnuts, and / or toasted breadcrumbs, dust with a little
finely grated hard
cheese.
Variations: Before serving toss with chopped walnuts or hazelnuts, and / or toasted breadcrumbs, dust with a little
finely grated hard
cheese.
Crustless quiche 2 tablespoons olive or canola oil 2 cups cooked potatoes,
finely diced or thinly sliced 1/2 small onion, minced 1-1/2 cups chopped vegetables (I used asparagus and red pepper here) Salt and pepper to taste 1/4 teaspoon paprika 1 tablespoon fresh dill 1 cup
grated mozzarella
cheese 5 eggs 1/4 cup milk
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
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 for topping
We have hot chicken sandwiches (Frank's hot sauce on the chicken, LOTS of bleu
cheese on toasted whatever - bread - I - have - on - hand, lettuce and tomato), chicken alfredo (I just add a bit of pressed garlic and pepper to the pan when the chicken is almost done, throw in some cream, let it simmer and reduce, then add a bunch of
finely grated parm, asiago, pecorino romano, or whatever I have), and then an absolute favorite: lemon pepper chicken on Greek Salad.
2 lbs raw boneless, skinless chicken breasts, cubed 2 cloves garlic, minced 1/4 teaspoon crushed red pepper flakes (or more to taste if you want it hot) 1/4 cup fresh basil,
finely chopped 2 cups marinara / pasta sauce (I used Wegmans Tomato Basil) 1 1/2 cups 2 % reduced fat shredded mozzarella
cheese, divided 2 oz Parmesan
cheese, freshly
grated (I used the smallest holed side of my box grater), divided 3.5 oz garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas Toast brand Garlic & Butter)
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.
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
1 cup plain cottage
cheese (low - fat is fine) 3/4 cup parmesan
cheese, freshly
grated 1/4 cup flour (see headnotes) 1 cup almonds, very
finely ground 1 teaspoon baking powder 1/4 cup sun - dried tomatoes (in oil),
finely chopped 1/4 cup basil,
finely chopped 1/4 cup water 4 eggs, lightly beaten 1/2 teaspoon salt
2 ounces
finely grated Parmigiano - Reggiano
cheese (can substitute with 1 ounce nutritional yeast flakes)
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