Sentences with phrase «in fontina»

Stir in the fontina, then the parmesan.

Whisk in Fontina and 1 cup Parmesan.

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

Reduce heat to low; gradually stir in fontina and cheddar until melted.

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.

Remove the sauce from the heat and stir in the gruyere, fontina, salt, pepper, and nutmeg.

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.

Place half the mixture in the prepared casserole dish, scatter half the diced Fontina over the top and a grinding of pepper.

Once the dough is ready, top with a thin layer of pesto, half of the Fontina and mozzarella, chicken (I toss the chicken in enough pesto to coat to ensure it stays moist while the pizza is baking), artichokes, and the remaining Fontina and mozzarella.

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

Avocado, broccoli and spinach are folded up in a tortilla with melty fontina, and drizzled with a spicy chipotle cream sauce.

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

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

Just my two cents but it might also be a good idea to go with Fontina, Mozzarella, Scamorza in case provolone is unavailable.

ONE of my favs is the Springy Frittata with Asparagus, Scallion, and Fontina because I love to get more protein in my diet... and always have eggs I must use before they hard boil on their own...

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.

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.

I think I can cry and fall on my knees in front of a Fontina or a Roman Pecorino!

I cut the Fontina into 6 pieces that were about 1/4 in thick, 1/2 in wide, and 2 in long, sprinkled a few bits of the sage on it (use sparingly), and then wrap each piece with a single slice of prosciutto.

Stir in the cheddar, fontina, and 1 cup of the Parmesan.

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.

stir in the cheddar, fontina, and 1 cup of the Parmesan.

In a bowl stir together the remaining 1/4 cup Parmesan, the mozzarella, the Gorgonzola, the Fontina, the onion, and pepper to taste and sprinkle the mixture evenly over the dough.

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

Add the remaining 3/4 cup Fontina in an even layer and sprinkle with the cheesy panko.

Turn off the heat and carefully stir in the cooked quinoa, along with the milk, ricotta and 1/2 cup of the Fontina.

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

Stir in the chicken, half of the Fontina and the olives and season with salt and 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 Cheese.

Add the remaining 3/4 cup Fontina in an even layer and sprinkle with the cheesy panko.

Turn off the heat and carefully stir in the cooked quinoa, along with the milk, ricotta and 1/2 cup of the Fontina.

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

Some of the products I think you'll love are the Fontinella ® (used in recipe feature), Rosemary Medium Asiago, Fontina,, Italian Sharp, Mozzarella, Parmesan, Mediterranean Parmesan, Provolone, Ricotta, Romano and Black Pepper Romano.

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.