Sentences with phrase «fontina cheese in»

I have modified it over the years, I now use half and half instead of evaporated milk and use Fontina cheese in once of the american, but the proportions are the same.

Not exact matches

There's plenty of Italian cheese in this pie / tart too: Creamy ricotta, buttery fontina, sharp asiago, and delicious pecorino romano!

The nutty, smooth - melting fontina cheese provides a rich and supple counterpart to fresh produce and aromatic herbs in this dish.

This single serving recipe calls for Smoked Gruyere and Fontina cheeses, but don't worry if you can't find those particular types of cheese in your grocery store.

In the slow cooker, combine the butter, 2 cups of the shredded Cheddar, the Fontina, the White Cheddar cheeses, the eggs, and the sour cream together.

I definitely like baked mac & cheese the best, and I use sharp cheddar, Gruyere, and Fontina in mine.

The consistency can be buttery - think goat cheese, fontina, or Gorgonzola - to hard and grainy, as in fine Parmesan cheese or other aged cheeses.

I used some Parmesan cheese for some of the fontina in the original recipe to give the recipe a little more bite.

Remove milk mixture from heat and add in fontina cheese and cayenne pepper, stirring to melt the cheese.

I rolled out the dough in a rectangle and spread on tomato sauce and pesto followed by a sprinkle of my favorite Italian blend cheese with parmesan, provolone, fontina and asiago, but any pizza toppings from meat to veggies would work.

If you want some healthier variations, try subbing in whole wheat pasta or Annie's Mac & Cheese (rather than Kraft) and add some fresh spinach and Fontina to the mixture before you place it into the muffin pans.

What's in it: 2 boneless, skinless chicken breasts 1 garlic clove, minced 2 tablespoons dry white wine 2 tablespoons vinegar (white win or red wine vinegar work well) 1 teaspoon dried rosemary 1 teaspoon dried oregano 2 sprigs fresh basil, leaves removed and roughly chopped 1 cup cherry tomatoes, halved 4 - 6 baby artichokes (if you don't want to have to clean / prep them, just buy frozen or canned artichoke hearts) 1/4 cup shredded fontina cheese 2 cups fresh baby spinach leaves

For the grilled pizzas: * 1 recipe / 1 pound pizza dough, homemade or store bought (I made homemade dough with Colavita's Fine Italian flour; all - purpose or bread flour may be used instead) * 3/4 -1 cup pesto, homemade or store bought (I used Colavita pesto) * approximately 2 cups (or more to taste) thinly sliced or shredded Italian Fontina cheese, preferably raw milk Fontina Val d'Aosta * 2 grilled chicken breasts (see above), chopped into bite - size pieces * approximately 12 sun - dried tomatoes, sliced in half if desired (I used Colavita sun - dried tomatoes) * Freshly ground black pepper

Even worse, I once tried to make a recipe written by a «star» chef in his cookbook that called for 1 cup of grated fontina cheese.

Sauteed green peppers, onions and mushrooms with fire roasted pepper jack sausages on top of 4 cheese tortellini's in a cheese sauce I made with butter, milk, cream, fresh grated parm, spices and a block of Arla Dofino Fontina Ccheese tortellini's in a cheese sauce I made with butter, milk, cream, fresh grated parm, spices and a block of Arla Dofino Fontina Ccheese sauce I made with butter, milk, cream, fresh grated parm, spices and a block of Arla Dofino Fontina CheeseCheese.

What's in it: 2 boneless, skinless chicken breasts 1 garlic clove, minced 2 tablespoons dry white wine 2 tablespoons vinegar (white win or red wine vinegar work well) 1 teaspoon dried rosemary 1 teaspoon dried oregano 2 sprigs fresh basil, leaves removed and roughly chopped 1 cup cherry tomatoes, halved 4 - 6 baby artichokes (if you don't want to have to clean / prep them, just buy frozen or canned artichoke hearts) 1/4 cup shredded fontina cheese 2 cups fresh baby spinach leaves

In first class, menu options such as Rosemary Fig Scones, Fruit Plate with Mushroom and Cheese Biscuit, Winter Fruit Crumble with Mozzarella Omelet, and Black Bean Hummus with Mini Pitas are available for breakfast, while items such as the Portobello and Fontina Ravioli, Panela and Roasted Tomato Salad, Barbeque Chicken Mixiote, and Wagyu Beef Cheeseburger are available later in the flighIn first class, menu options such as Rosemary Fig Scones, Fruit Plate with Mushroom and Cheese Biscuit, Winter Fruit Crumble with Mozzarella Omelet, and Black Bean Hummus with Mini Pitas are available for breakfast, while items such as the Portobello and Fontina Ravioli, Panela and Roasted Tomato Salad, Barbeque Chicken Mixiote, and Wagyu Beef Cheeseburger are available later in the flighin the flight.