Sentences with phrase «for fontina»

I'll make again and search harder for fontina cheese and make crust from scratch next time.

For the Fontina Queso: 1 teaspoon Olive Oil 1/2 Jalapeño, seeds removed and diced 1 tablespoon Onion, chopped 1 Garlic Clove, minced 1 teaspoon Flour 1/3 cup Milk 8 ounces Fontina Cheese, freshly grated

A Pinch of Healthy takes this classic decadent casserole and makes it a bit more «real food» - friendly by swapping canned soup for homemade and processed cheese for fontina.

Not exact matches

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.

1 recipe honey whole wheat pizza dough ~ 1/3 cup purchased or homemade basil pesto combination of 4 Italian cheeses: I used thinly sliced fresh mozzarella and freshly grated Asiago, fontina, and Parmesan Roma tomatoes, thinly sliced salt and freshly ground black pepper fresh basil, chopped for garnish

For example, mozzarella or fontina or Monterrey Jack with some Parmesan or Pecorino or Feta.

This asparagus quiche with fontina cheese is perfect for Easter brunch or a spring meal.

Ricotta, Parmesan, Mozzarella, and Fontina make this filling for this rustic, free - form lasagna.

You certainly won't miss this crust in this lovely Potato, Asparagus and Fontina Crustless Quiche For One.

With this roasted grape, pear and fontina pizza recipe that will change, and for the better!

When the tomatoes are looking slightly shriveled and are starting to brown, take the skillet out and arrange your cubed fontina cheese (David Leite says to make sure to use Italian fontina for proper melting) around the tomatoes.

I use fontina cheese for this recipe because it melts well and compliments the pumpkin flavor.

We omitted the olives as they make the crust too soggy and used a variety of cheese for more flavor - Mozzarella, Fontina and Parmesan.

Emmentaler or Fontina cheese can be substituted for the Gruyere.

Stuffing mushrooms, washed, dried, stems removed Cooking spray, such as Pam Pizza sauce, your favorite Spicy Italian sausage, casing removed Fontina cheese slices, cut into 1 - inch squares Parmesan cheese Mozarella cheese slices, cut into small batons Italian parsley leaves for garnish Kosher salt

For pizza 1/4 cup olive oil 1 pound assorted heirloom tomatoes, sliced 1 / 4 - inch thick 3/4 pound assorted zucchini and yellow squash, sliced 1 / 4 - inch thick 1 red onion, quartered 1 teaspoon kosher salt 1 teaspoon black pepper 4 ounces Fontina cheese, grated

I made this tart last night for my friend's 12 - year - old vegetarian son, with Fontina instead of goat's cheese.

Incorporate pasta with kale mixture for a minute or two, over low flame and sprinkle fontina cheese on top.

I make it with Trader Joe's spinach + fontina + roasted garlic chicken sausage; TJ's whole wheat rotini; go 1.5 times on the bechamel as suggested; use baby broccoli instead of rabe (and double the amount called for), and add sautéed baby Bella mushrooms.

Whisk in the flour and cook for 1 minute, then add milk and fontina, stirring until melted.

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

Topped with buttery, garlic breadcrumbs, Fontina and Mascarpone Baked Pasta is a delicious and sophisticated twist on macaroni and cheese ~ perfect for company or Sunday dinner comfort food.

While I would happily make it 3 more times, I have also had this Fontina and Mascarpone Baked Pasta dish on my list of things to make for some time now.

Raclette, Emmentaler, Cheddar, Fontina, and Gouda are all delicious choices, and can be blended for a more complex flavor.

The recipe for this simple tomato cheese tart made with roasted garlic, fresh tomato, fontina cheese, Italian turkey sausage and shaved fennel is definitely a keeper!

I brainstormed a lot of ideas for this celebratory meal (their preferences include cheese, cheese, some sort of meat, and more cheese), and I finally settled on Baked Orzo with Broccolini, Turkey Sausage and Fontina.

ingredients SPAGHETTI PIE unsalted butter (for greasing the pan) 2 tablespoons extra-virgin olive oil 1 medium yellow onion (finely chopped) 2 cloves garlic (peeled, finely chopped) 1/4 pound broccoli or broccoli rabe (trimmed, stems and florets chopped into 1 / 4 - inch thick pieces — about 2 1/2 cups) 1 pound hot or sweet Italian sausage (removed from casings) 1 tablespoon tomato paste 1 28 - ounce can whole peeled tomatoes (drained, crushed by hand) Kosher salt (to taste) 1 pound dried spaghetti 3/4 cup whole milk 3 large eggs 2 teaspoons freshly ground black pepper 2 1/2 cups sharp yellow cheddar cheese (grated, 8 - ounces) 2 1/2 cups fontina cheese (grated, 8 - ounces) 1 1/2 cups Parmigiano - Reggiano cheese (freshly grated, 3 - ounces, divided) 1 tablespoon fresh sage (finely chopped)

Filled with Gruyere, Fontina and Mascarpone for extra creaminess, a little cooked bacon and a Parmesan buttery bread crumb topping for extra crunch.

Tyler specially roasts his own turkey for this ultimate stacked sandwich, but leftover meat is equally perfect for pairing with maple bacon and fontina cheese.

I couldn't find fontina cheese, so substituted a pizza cheese blend of mozzarella, smoked provolone, parm, and romano, substituted evoo for grape seed oil.

Featured Menu Additions for April Casarecce Pasta crispy duck confit, chanterelles, zucchini, fava beans, squash puree & frilly red mustard greens Roasted & Braised Spring Lamb braised chic pea, basmati rice, swiss chard, cilantro & greek yogurt Risotto English pea puree, snow peas, snap peas, maitakes, leeks & brown butter solids Asparagus Pizza maitakes, fontina, garlic oil & parmesan Spring Harvest Salad crudo of raw and blanched veggies, early peas, baby carrots, spring lettuce & parmesan Naturally Raised Beef Ribeye spring onion, spring garlic, multicolor potato & kale Side of Asparagus, Sugar Snaps & Snow Peas salsa verde Rhubarb Upside Down Cake vanilla ice cream, white chocolate crumble and rhubarb sauce

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

February 19th, 2015: 18 Magically Delicious Ways to Eat Peanut Butter for Dinner — Peanut Butter & Bacon Sandwiches with Fontina Cheese & Caramelized Onions

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.

You'll want room for the smoked beef tips and chicken Florentine with Fontina cheese and Chanterelle Marsala Crème.

For the portobello pesto pizza 4 portobello mushrooms 2 medium tomatoes, sliced 1 1/2 tablespoon olive oil 4 ounces grated mozzarella (Or use sliced sandwich cheese — mozzarella, fontina, Swiss; 1 slice is approx. 1 ounce)

DB, Foodie Stuntman Crazy Foodie Stunts recently posted... Roasted Lamb Chops, Fontina Cheese Polenta with Asparagus and Mushrooms for a Spring Fling #SundaySupper

This fettuccine with fontina cheese sauce and roasted butternut squash is serious competition for alfredo.

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 flight.

Save your appetite for dinner at Chef Patrick O'Connell's legendary restaurant, where refined American fare such as prosciutto - wrapped veal Shenandoah with fontina ravioli comes from a custom - designed, Windsor Castle - inspired kitchen by designer Joyce Evans.