Also have plenty of chopped fresh garlic (2 cloves of garlic per pizza) and onion (1/2 onion per pizza), tomato pizza sauce and
grated cheese at the ready.
Offer
grated cheese at the table.
Not exact matches
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
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
1) Mince garlic and chop parsley 2) Mix minced garlic and chopped parsley with butter until a homogeneous mixture is achieved 3) Slice baguette into thin slices diagonally 4) Spread garlic - parsley butter spread over bread slices 5) Arrange bread slices on a baking tray 6) Toast bread slices in pre-heated oven
at 180 deg cel for five minutes 7) Serve hot out of the oven with freshly
grated cheese (optional) Fresh garlic, parsley and butter:
Begin to add the stock, about 1/2 cup
at a time, stirring after each addition and every couple of minutes / When stock is just about evaporated and absorbed, add more / When rice is tender and liquid is mostly added, add pre-cooked meat / When it's done, the rice should be soft and creamy, it should be moist but not too soupy / Add chopped parsley,
grated cheese and taste for salt & pepper.
Serve hot or
at room temperature with
grated Parmesan
cheese, if you like.
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
2oz cream
cheese 2oz
grated parmesan
cheese 1 cup raw broccoli 1 egg 1 Tbsp coconut flour (you could use almond flour or other flour, but I'd
at least double the amount since it won't soak up liquid like coconut flour does) herbs (I added 1/2 tsp pizza seasoning)
At the end of the cooking process a generous handful of freshly
grated parmesan
cheese is added, because, let's face it,
cheese makes everything better.
Only after half and half starts boiling, add
grated Parmesan
cheese - immediately reduce to simmer and stir, while simmering, until the
cheese melts and makes the sauce creamy, only about 1 minute (
at most 2 minutes).
Be sure to retain enough
grated cheese to top the stacks
at the end.
Any time you need
at least a third of a cup of
grated hard
cheese, whether for Artichoke Dip or Sun - Dried Tomato Pesto, I recommend putting down the grater and grinding cubes of Parmesan in your mini prep.
8 oz cream
cheese,
at room temp 4 oz goat
cheese,
at room temp 5 oz sharp white cheddar
cheese,
grated 1 sprig fresh rosemary leaves, minced Salt and pepper, to taste Arils from 1 pomegranate
You're looking
at a recipe which is very simple to prepare and requires just 5 ingredients: chicken breast fillets, a can of pineapples,
grated cheese (Parmesan or Cheddar), garlic powder and olive oil (also, salt and pepper of course).
Ingredients: 8 medium ripe tomatoes, I used a combination including San Marzanos / 2 medium red onions, chopped /
At least 6 cloves of garlic, minced / Parmigiano - reggiano
cheese rinds — scrape away the waxy residue / 1 cup fresh cranberry beans, shelled / 4 cups water / 6 new potatoes, cut into rounds / 2 small zucchinis, cut into slices / 1 bunch swiss chard, stems chopped, leaves chopped / Big handful green beans, cut into pieces / Basil leaves / Olive oil / Salt & pepper / Freshly
grated parmigiano
cheese / Burrata
cheese (optional, but I had some on hand).
Buy some chile - flavored pasta
at your favorite gourmet shop, cook it up, sprinkle olive oil over the drained pasta, and top with a
grated chile
cheese of choice.
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.
2 to 4 ounces Garlicky Greengo 1/4 cup Mayo 3 TB sour cream 3 TB minced fresh parsley 1 garlic clove, minced 1/2 tsp chili powder 1/4 tsp ground black pepper 1/4 tsp cayenne pepper (optional) 4 tsp juice from 1 lime 1 oz
grated Cotija
cheese Mix together, refrigerate for
at least 1 hour then slather on your roasted or grilled corn on the cobb.
Then add the
grated cheddar
cheese, one cup
at a time, stirring until the
cheese is melted and incorporated in the mixture before adding the next cup.
2/3 cup softened goat
cheese 1/2 cup softened cream
cheese 1/4 cup plus 1 tsp granulated sugar 2 eggs
at room temperature 1/2 cup whipping cream 1/2 tsp finely
grated lemon peel 1/2 tsp vanilla 1 1/2 cup blackberries Sweet Shortcrust Pastry
Filling 1 cup guava paste 1/2 cup fresh lemon juice 2 pounds cream
cheese,
at room temperature 2 cups granulated sugar 4 extra-large eggs 2 teaspoons vanilla extract 1 tablespoon
grated lemon zest
2 tablespoons tequila lime seasoning (available
at most grocery stores in spice aisle) 10 ounces flat iron steak 1 tablespoon Canola oil, plus more for brushing 1 small yellow onion, thinly sliced 1 red bell pepper, sliced 1 yellow bell pepper, sliced salt and pepper to taste 1 package La Tortilla Factory Low Carb, High Fiber Tortillas, Made With Whole Wheat, Original Size 1-3/4 cups
grated low - fat pepper Jack
cheese, divided 1 - 2 tablespoons minced jalapeno Garnish idea: fresh salsa
Here's a way to make several
at a time in the oven: Sprinkle a modest amount of
grated vegan
cheese over each tortilla (use 8 - inch, soft - taco size tortillas).
Dragon Turds 12 fresh jalapeños 1 8 - ounce block cream
cheese,
at room temperature 1/2 cup finely
grated sharp cheddar 1 tbsp.
Ingredients: 3/4 cup sugar, plus more for pan 1 1/2 pounds fresh whole - milk ricotta
cheese, pureed in a food processor until smooth 6 large eggs, separated 1/4 cup all - purpose flour Finely
grated zest of 1 orange or 2 lemons 1/4 teaspoon salt Unsalted butter
at room temperature, for greasing pan Confectioner's sugar for dusting
Sprinkle a little vegan
grated cheese over the tofu if desired, then serve
at once.
Stir the
grated cheese in, one - half cup
at a time.
butter
at room temperature 1/4 cup
grated myzithra or other salty, slightly sharp
cheese like Pecorino Romano 1 batch Greek meatsauce (recipe follows) 1 batch bechamel sauce (recipe follows) 1/4 cup kefalotyri
cheese (optional) 1/4 cup breadcrumbs (optional)
Ingredients: 1 cup all - purpose flour 1/3 cup unsalted butter, melted and cooled slightly 1/4 cup granulated sugar 1/4 teaspoon salt 1/4 teaspoon
grated lemon peel 1 (8 - ounce) package regular or light cream
cheese,
at room temperature 1 (14 - ounce) can sweetened condensed milk 1/2 cup fresh squeezed lime or lemon juice 1 to 2 tablespoons
grated lime or lemon zest Powdered sugar Additional lime or lemon peel for garnish
Sprinkle remaining
grated cheeses over the top, bake a few minutes to brown then serve from skillet
at the table.
Add some
grated scamorza
cheese or other melting
cheese at hand and simmer for 2 minutes, continuing the stirring.
Butternut Squash & Spinach Filling 3 large eggs 1 1/4 cups heavy cream 2 ounces Parmesan
cheese,
grated Pinch of ground nutmeg Salt and pepper, to taste 1 1/2 to 2 lb butternut squash, peeled and roasted (bake
at 350 degrees (180 degrees C) for 20 - 30 minutes, or until fork tender) 8 ounces Gruyere
cheese,
grated 1 lb frozen spinach, thawed
For the
cheese crisps:
Grate the
cheese and on a Silpat, make 8 small little mounds, bake
at 350 °F for 4 to 6 minutes; let cool.
Crust: 2 eggs 2 cups raw cheddar
cheese 2 cups riced cauliflower (
grate the raw cauliflower on a
cheese grater or in a food processor) 2 garlic cloves, minced 1/4 cup fresh julienned basil Bake the crusts
at 450 degrees for 12 - 15 minutes.
Doesn't hurt
at all to splash a little cognac or wine into the mushroom pan near the very end; and I tossed piping hot pasta with a little cream and
grated Vache de Vashon
cheese from Sea Breeze Farms along with some toasted, crushed hazelnuts.
Saving a bit of the starchy pasta - cooking water to toss with
grated cheese, herbs and bright lemon
at the end is the secret to a fast, silky no - cook pasta sauce.
About Del Taco
At Del Taco, all menu items taste better because they are made to order with fresh ingredients including cheddar
cheese grated from 40 - pound blocks, handmade pico de gallo salsa, lard - free beans slow - cooked from scratch, and marinated chicken grilled in the restaurant.
It doesn't seek the spotlight like some of its popular
grating cheese cousins (I'm looking
at you, Parmesan — I get it, you're awesome.
PREP TIME: 15 minutes COOK TIME: 1 hour 3 minutes TOTAL TIME: 1 hour 18 minutes SERVINGS: 6 1 lb sweet italian sausage, casing removed and meat cut into 1» pieces 1 Tbsp olive oil 1 1/2 tsp olive oil 1/2 sm head (4 oz total) escarole, chopped 2 zucchini (8 oz), thinly sliced 1 red bell pepper, chopped 1 sm red onion, thinly sliced 1/4 tsp salt 1/4 tsp ground black pepper 7 lg eggs,
at room temperature 1/2 c 2 % milk,
at room temperature 1/4 c (1 oz)
grated Parmesan
cheese Alternate Substitute kale, broccoli rabe, or broccoli for the escarole.
Instead of using bagged frozen hash browns, we finely diced 4 potatoes, and
grated a cup of
cheese... but you can also opt to shred up your own potatoes
at home if you wish too.
1 pound (450 g) shelled English peas 12 quail eggs,
at room temperature 1/3 cup (85 ml) olive oil 1/2 teaspoon finely
grated lemon zest Juice 1 lemon 2 tablespoons finely chopped chives 1 tablespoon lemon thyme leaves Salt Black pepper 4 or 5 slices of multigrain gluten - free bread, toasted and broken into pieces 4 chive blossoms 1 ounce Idiazabal or Manchego
cheese, shaved
The lodge
at Smugglers» Notch has a unique one - dish meal called poule au pot Henri IV which is a lunchtime favorite (beef, fowl and vegetables in bouillon, served in a tureen and garnished with marrow, croutons and
grated Parmesan
cheese).
wakes
at 6 am and breastfeeds 7 am eats breakfast about 2 tbsp oatmeal mixed with 4 oz fruit puree 10:30 am breastfeeeds 12:00 6 - 8 tbsp pureed fruit or veg or 4 oz pureed fruit with natural plain yogurt (1/2 cup) and some
grated cheese, cucumber, or puffs 3:00 pm breastfeeds 5:00 supper 8oz protein & veg baby food from a jar and steamed veg 7:30 breastfeeds and bed
Turn leftover veggies into something eggs - traordinary — just pop them into a small, ovenproof dish, pour in a couple of beaten eggs, top with
grated cheese and cook in the oven
at 375 deg F, until the eggs are completely cooked and the
cheese is golden.
taught how to make this
at school in the 60s, I prefer beef in mine, add a can of sweet corn and some garlic salt, also add slice tomatoes and
grated cheese on top of mashed pots.
Preheat oven to 350 ° F In a large skillet, brown meat with chopped onion, pepper, and garlic Add tomatoes, salt, pepper, and green beans Cook for about 10 minutes, until green beans have thawed out and much of the liquid has been absorbed Spread into an even layer in a casserole dish With a large spoon or spatula, scoop mashed cauliflower on top, and spread to cover evenly
Grate some cheddar and parmesan
cheese on top Bake for 30 min
at 350 ° F Broil for a few minutes
at the end, watching carefully, if you want the
cheese crunchy on top Cool for 15 minute before serving
(Put vegetables on bottom layer of greased muffin tins, top with
grated cheese, crack open a pastured egg on top of each muffin, and bake
at 350 ° for about 20 minutes.)
Pro tip: buy your Parmesan
cheese from the
cheese section of the grocery store (skip the
grated stuff in the can) and
grate or shred it
at home.
Ingredients: 180 g Kraft Mozzarella
cheese,
grated 2 eggs 1/4 cup ground flaxseed meal 2 tablespoons Great Lakes Gelatin Collagen Hydrolysate I combined it all and flattened it out onto a parchment lined pizza pan and baked it
at 450 F for 10 minutes before removing it from the oven and topping it.