Stir in pumpkin puree, vanilla and
grated parmesan until well combined and smooth.
Not exact matches
Sprinkle the peppers with
grated Parmesan cheese and broil them
until cheese is golden brown and bubbly, about 6 minutes.
Just before the pasta is done, add in 1/2 cup
grated parmesan cheese, salt (go easy on the salt because of the
parmesan cheese) and pepper and mix
until bubbly.
Remove the pan from the oven, sprinkle the veggies with
grated Parmesan and place the pan back to the oven for 2 minutes,
until the cheese is melted.
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).
Remove from baking pan and transfer to a food processor or a blender and puree the vegetables with 1/2 cup of cream (or cashew milk) and 1/2 cup of
grated Parmesan cheese
until smooth.
Reduce the heat to low and add in the
grated Parmesan cheese, nutmeg and salt, stirring
until the cheese is melted.
If you have a food processor, cut the
parmesan into smaller pieces, toss them into the food processor and pulse
until the
parmesan is
grated.
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.
Little reminder on how to obtain freshly
grated Parmesan powder: Cut up a chunk of
Parmesan and chop the morsels in a mini-food processor (or a regular processor)
until it's a fine powder.
Last, I briefly sauteed my veggies, then lined them in a dish and baked them at 400
until they were crisp, when I took them out I poured the sauce on top and served them over rigatoni noodles, with
grated aged white cheddar on top and
parmesan.
Stir in mozzarella and half of
grated parmesan or pecorino
until combined.
1-1/3 cups
grated Parmesan cheese, pulsed in a food processor
until about the same consistency as the breadcrumbs
Grilled salmon or trout with umami relish * (Brush olive oil on the skin - side of two salmon or rainbow trout filets; grill skin - side down
until almost cooked through and then brush with a relish made from 1/4 freshly
grated parmesan cheese, 1 tablespoon tomato paste or ketchup, 2 teaspoons finely chopped anchovies, 1 tablespoon soy sauce or tamari and 2 tablespoons extra virgin olive oil.
1/2 -3 / 4 Cup ricotta cheese 1/4 Cup
grated Parmesan cheese, like Kraft 1 Tablespoon extra virgin olive oil 2 Cups fresh spinach leaves, chopped 2 Cups fresh broccoli florets, cooked
until fork tender and very well drained Pinch of salt 1/2 Cup Roasted red bell peppers, from can or fresh 1 1/2 Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive oil 1/2 teaspoon dried Italian Seasoning Divide dough into 2 equal pieces.
Ricotta Stuffed Spinach and Broccoli Pizza 1/2 -3 / 4 Cup ricotta cheese 1/4 Cup
grated Parmesan cheese, like Kraft 1 Tablespoon extra virgin olive oil 2 Cups fresh spinach leaves, chopped 2 Cups fresh broccoli florets, cooked
until fork tender and very well drained Pinch of salt 1/2 Cup Roasted red bell peppers, from can or fresh 1 1/2 Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive oil 1/2 teaspoon dried Italian Seasoning Divide dough into 2 equal pieces.
With the motor running on low speed, add the eggs, one at a time,
until incorporated, followed by 1 1/2 cups of the
grated Parmesan.
While the pasta is cooking, cut the
Parmesan into small cubes and pulse in food processor
until finely
grated, or
grate by hand.
Remove ribs and stems from kale / Cook in large pot of boiling salted water, uncovered, just
until tender, 5 to 8 minutes / Remove kale from water with tongs, chop and add to onions, along with cooked lentils / Bring the kale - cooking liquid back to a boil, add pasta and cook for recommended time
until al dente / Drain pasta, reserving about 1 cup of the cooking liquid / Add pasta to lentil, onion, kale mixture along with 1/3 to 1/2 cup pasta cooking liquid / Cook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with
grated parmesan cheese and serve.
Remove from the heat and add 1/2 the
grated Cheddar and 1/2 the
Parmesan; stir
until it is melted and smooth.
I pack the bowl of the food processor with basil leaves, toss in a very generous heap of
grated parmesan cheese (let's be honest, the
parmesan cheese makes this vinaigrette the prized dressing that it is), then I start the processor and slowly pour the olive oil through the feed tube
until the basil and cheese starts making magic in the bowl.
Combine all ingredients in food processor and pulse
until it resembles
grated Parmesan cheese.
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
Beef and ricotta meatballs adapted from here, with Nigel's idea 1/2 large onion 2 large garlic cloves 300g beef mince 175g ricotta — I used homemade 1 large egg 3 tablespoons finely
grated pecorino or
parmesan 1 teaspoon table salt freshly ground black pepper 2 teaspoons dried oregano handful of fresh parsley leaves, chopped 1/3 cup breadcrumbs Place onion and garlic in a food processor and process
until finely chopped *.
Ingredients: 2 - 3 thick slices of Day Old Bread, crusts removed (about 2 cups) 1/2 cup Cream 1 box (10 ounces) frozen chopped Spinach or 1 large bunch of fresh Spinach, blanched and chopped 1/2 cup Pine Nuts 1/4 cup Sun - dried Tomato Halves (6 - 7 halves) packed in olive oil, drained and chopped 4 large Garlic cloves, minced 1/4 cup freshly
grated Parmesan Cheese 1/4 teaspoon Salt 1/4 teaspoon freshly ground Black Pepper 1 cup Extra Virgin Olive Oil Makes about 2 cups of saucePrintable VersionSoak the bread in the cream
until it is completely soft, about 1 hour.
Toss cauliflower florets with concentrated harissa paste and olive oil, then roast
until golden brown and finish with
grated Parmesan and a squeeze of lemon.
Toss with the remaining 1/3 cup
grated Parmesan cheese and cook
until the sauce is creamy, about 2 — 3 minutes.
stems of 4 - 6 broccoli heads, depending on their thickness (about 580 g or 20 oz)-- I usually reserve the stems from one bunch in the fridge,
until I'm ready to buy and cook the next one (usually soon after) florets from 1 large broccoli head — cut into bite - sized pieces a couple handfuls of other vegetables, such as chopped asparagus, peas, edamame, etc. (optional) a large handful of green leafy vegetables — spinach, kale, etc. 1 lemon — zest and juice salt and pepper to taste 3 1/2 tablespoons ghee or grapeseed oil — divided 1 shallot — chopped Pecorino Romano or
Parmesan to taste — finely
grated (I used unpasteurized sheep's milk Pecorino Romano) baby greens or microgreens for garnish (optional)
Sprinkle with freshly
grated parmesan or pecorino romano cheese, then return to the oven for an additional 15 minutes or
until cheese is melted and just starts to brown around the edges and filling is warmed through.
The
grated Parmesan toppings are shelf stable and do not require refrigeration
until opened.
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
Ingredients 2 c basil leaves 2 cloves garlic 1/3 c walnut halves 1/2 c finely
grated parmesan cheese 1/2 tsp kosher salt 5 Tbsp extra virgin olive oil Place the basil, walnuts and garlic in the food processor and process
until finely chopped.