Sentences with phrase «large piece of cheese»

«The kettle soon began to boil, and meanwhile the old man held a large piece of cheese on a long iron fork over the fire, turning it round and round till it was toasted a nice golden color on each side.

Not exact matches

5 cups chicken broth (or, 3 cubes of homemade bouillon cubes + 3 - 4 cups of water) 2 TBL olive oil 1 cup pearl barley, rinsed and drained 1 bunch kale, stems removed and leaves torn into large pieces (about 6 cups) half a good sized butternut squash, already roasted and cubed half an onion, diced 2 cloves garlic minced grated fresh Parmesan cheese, to top

Blend and turn until the largest pieces resemble green peas in size and shape, and the rest of it feels and looks similar to store - bought Parmesan cheese from a can.

It was called a village salad and it was sliced cucumbers, green peppers, tomatoes, red onions, whole pepperoncinis, and kalamata olives with a large piece of feta cheese in the middle.

Cook until soft, about 10 minutes / Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divine.

When pasta is cooked, drain and toss right into the cheese sauce along with 2 cups of Brassica florets; the very thin stalks will «cook» when stirred in with the hot pasta, larger pieces or broccoli should be lightly steamed in advance.

1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish

2 lbs raw boneless, skinless chicken breasts, cubed 2 cloves garlic, minced 1/4 teaspoon crushed red pepper flakes (or more to taste if you want it hot) 1/4 cup fresh basil, finely chopped 2 cups marinara / pasta sauce (I used Wegmans Tomato Basil) 1 1/2 cups 2 % reduced fat shredded mozzarella cheese, divided 2 oz Parmesan cheese, freshly grated (I used the smallest holed side of my box grater), divided 3.5 oz garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas Toast brand Garlic & Butter)

Ingredients: • 2 1/2 cups all - purpose flour • 2 tablespoons sugar • 1 tablespoon baking powder • 3/4 teaspoon cream of tartar • 1/2 teaspoon salt • 1/2 cup (1 stick) unsalted butter, cut into pieces, plus extra for serving • 4 ounces Cheddar cheese (1 cup), grated • 2 tablespoons minced fresh herbs such as parsley, rosemary, and tarragon • 1 large egg • 1 1/4 cups buttermilk

Fresh green asparagus, 1 whole bunch 2 - 3 cups of baby kale 1 whole mango, nicely ripened, pealed and cut into bite sized chunks 1 cup cooked beets, cut into larger pieces 1 hand full of cherry tomatoes, cut in half 3 to 4 Tablespoons soft goat cheese (or a bit more if you like) A generous drizzle of balsamic vinegar Salt and pepper to taste

Italian sausage (mild or spicy) 6 pieces of uncured bacon, chopped ** 10 large eggs 1/2 cup cream 3/4 cup milk 1 teaspoon Dijon mustard 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 2 teaspoons of sweet basil Pinch of red pepper flakes 10 ounces cheddar cheese, grated 5 - 6 small tomatoes on the vine Fresh basil leaves for garnish

Nonstick cooking spray 1 large egg and 2 large egg whites, lightly beaten 1 slice of turkey bacon, cooked and cut into 1 / 2 - inch pieces 1 La Tortilla Factory Low Carb, High Fiber Tortilla, Made With Whole Wheat, Large Size 1/4 cup fresh salsa 1/4 cup (1 ounce) shredded light Cheddar clarge egg and 2 large egg whites, lightly beaten 1 slice of turkey bacon, cooked and cut into 1 / 2 - inch pieces 1 La Tortilla Factory Low Carb, High Fiber Tortilla, Made With Whole Wheat, Large Size 1/4 cup fresh salsa 1/4 cup (1 ounce) shredded light Cheddar clarge egg whites, lightly beaten 1 slice of turkey bacon, cooked and cut into 1 / 2 - inch pieces 1 La Tortilla Factory Low Carb, High Fiber Tortilla, Made With Whole Wheat, Large Size 1/4 cup fresh salsa 1/4 cup (1 ounce) shredded light Cheddar cLarge Size 1/4 cup fresh salsa 1/4 cup (1 ounce) shredded light Cheddar cheese

Ingredients 1 tablespoon olive oil 1 1/2 cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half - slices, cut zucchini in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over medium heat.

Remove ribs and stems, chop into bite - sized pieces / Heat oil in a large skillet / If you're using garlic, saute for a minute or two / Lightly saute kale, coating with oil / Cover skillet and steam kale until wilted but still bright green, adding a tablespoon or so water, if needed / Make a round opening in kale large enough for a large egg yolk / Crack egg and place in opening on bed of kale / Cover again and cook until yolk looks cloudy and firm / Sprinkle with grated cheese / Remove from the heat and cover until cheese is lightly melted / Add salt and pepper to taste.

Using a piece of cheese cloth, a linen bag or a large tea ball, make a pouch and attach this to the pot making sure the bag is immerse in the water.

zest of one large lemon 8 ounces dried whole wheat pasta (penne or something comparable in size) 1 1/2 cups butternut squash, peeled and sliced into quarter sized pieces 3 handfuls kale, chard, and / or spinach, loosely chopped 2 cups plain Greek yogurt (I use 2 % here) 2 egg yolks 3 cloves garlic, chopped 1/2 teaspoon fine grain sea salt 2/3 cup sliced almonds, toasted 1/4 cup Kalamata olives, pitted and torn into pieces scant 1/4 cup feta cheese, crumbled 1/4 cup fresh mint, chopped

1/2 cup olive oil 4 medium onions, chopped medium - fine 1 large green bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 1 large red bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2 tablespoons mild Hungarian paprika or New Mexico chile powder 1 teaspoon hot Hungarian paprika, New Mexico chile powder, or ground cayenne pepper 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon dried thyme, crumbled 2-1/2 cups raw medium - grain rice 3 to 4 medium zucchini, cut in half lengthwise, then sliced crosswise into 1 / 4 - inch - thick pieces 1 cup frozen green peas, thawed but not cooked (optional) 2 cups chicken stock 1 cup white wine Juice of 1 large lemon 1 bay leaf 3 medium tomatoes, sliced crosswise into 1 / 4 - inch - thick rounds Garnish (optional): Crumbled feta cheese

Salad 4 medium carrots, peeled and shredded on the large holes of a cheese grater 1 large cucumber, peeled, seeded, halved crosswise, and thinly sliced into half moons 1/3 cup chopped unsalted roasted peanuts 1 Thai, serrano, or jalapeño chile, ribs and seeds removed, thinly sliced 6 oz dried rice noodles (rice vermicelli), broken into 6 - inch pieces 4 - 5 cups romaine lettuce, chopped 1/2 cup fresh basil, chopped 1/4 cup fresh cilantro, chopped 1/4 cup fresh mint, chopped

Ingredients 1 large bunch of kale, chopped or torn into large pieces (~ 4 cups) 2 tablespoons packed parmesan cheese, grated 1/4 teaspoon crushed red pepper, or more to taste 1/4 teaspoon sea salt, or to taste 1 tablespoon extra virgin olive oil

So don't give your baby hot dogs, sausages, large pieces of meat or cheese, whole grapes, popcorn, chunky raw vegetables, and whole nuts and seeds.

When the dough has rested and is quite firm, cut it into manageable pieces and grate it like cheese on a large - holed cheese grater or the grating blade of the food processor.

Into a large mixing bowl, put five packages of Celebrity label Canadian goat cream cheese, which is at room temperature and has been broken in several pieces each to take the strain off your mixer motor.

Place cream cheese mixture on a large piece of plastic wrap: shape into a ball.