Sentences with phrase «more grated cheese»

Note: Corned beef can be substituted with cheese (a good strong Cheddar) to produce «Cheesy - mash» — but sprinkle some more grated cheese and sliced tomato on top before placing under the grille.

Top the surface of the dip with more grated cheese and / or some breadcrumbs for crunch, and put your baking dish on a foil - lined rimmed baking sheet before putting it in the oven to protect your oven from drips.

Place them onto a platter adding more grated cheese of course, more olive oil and scatter the lemon zest all around.

Sprinkle with some more grated cheese and a little sea salt.

Top with mushroom mixture and a bit more grated cheese.

Serve, with a little more grated cheese sprinkled over if you wish.

I will add more grated cheese and some crumbled crispy bacon (because my husband likes it) to the top before I bake it.

Once the bottom is browned, the cheese is melted and the toppings are hot, remove from the grill, and top with the green onions (added color and flavor) and more grated cheese if you wish

Not exact matches

1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)

While baking green cupcakes or whiskey laced desserts may be the more popular way to celebrate St. Patrick's Day, I don't think they could be any more delicious than a naturally green tart seasoned with freshly grated Parmigiano - Reggiano cheese and a crisp fresh onion.

-- Add more canned green chiles atop the enchiladas, then your red sauce, then your grated cheeses (s) for baking.

Season with more salt, a few grinds of pepper, and a dusting of grated cheese (or nuts).

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

1 cup flour 1/2 tsp salt 1/2 cup fresh Parmesan cheese, grated 4 slices bacon, cooked and finely crumbled 4 tbsps unsalted butter 1/4 cup cream (plus a little more in case the dough isn't moist enough) coarse salt (I sprinkled with Parmesan cheese)

Basil and parmesan madeleines 8 tablespoons (113g / 1 stick) unsalted butter, melted 1 cup (140g) cake flour — I used all purpose flour 3 teaspoons finely minced fresh basil 1 teaspoon fleur de sel, plus more for sprinkling 1/4 teaspoon freshly ground pepper 4 eggs 1/4 teaspoon cream of tartar 2 tablespoons sugar 1 cup grated parmesan cheese, plus more for sprinkling Position a rack in the lower third of an oven and preheat to 190ºC / 375ºF (I preferred to bake them in the higher part of the oven so they would not burn).

2 cups ap flour 2 tablespoons baking powder 1/2 teaspoon salt 6 tablespoons butter cut into small pieces, I like to use Kerry Gold for scones 3/4 cup buttermilk 1/4 cup grated Parmesan cheese 1/4 teaspoon fresh cracked black pepper, more or less upon your taste - buds

The cheese can also be grated instead of cutting it into small cubes, making the puffs more homogenous but loosing the chunks of melted cubes.

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.

Or mix grated cheese into the butter mixture and sprinkle more cheese on top before baking.

Grate more Parmesan cheese on top of each serving and serve hot.

Leftover Mashed Potato Puffs Print Prep time 10 mins Cook time 35 mins Total time 45 mins Author: Reeni Recipe type: Side Dish Cuisine: American Serves: about 8 puffs Ingredients 2 eggs 1/3 cup sour cream, plus more for serving 1 heaping cup shredded sharp cheddar cheese 2 tablespoons grated Parmesan 2 tablespoons chopped chives salt and black pepper, to taste 3 cups mashed potatoes Instructions Preheat oven to 400 degrees F. Butter 8 - 9 of the wells...

Serves 4 - 6 Cooking Time 1 hr Ingredients 2 cups chicken, cooked and diced 2 cups Monterey Jack, shredded 1 cup chopped green chilies, canned 12 cup sour cream (or more) 1 can cream of chicken soup 12 cups salsa (or more) 12 corn tortillas 1 cup grated cheddar cheese (or more) Instructions In a large bowl, mix chicken, jack cheese, chilis, sour cream, soup, and salsa.

Add the fresh basil leaves, grated parmesan cheese and more kosher salt and pepper to taste.

It's been a long time since I've bought a store - bought pizza crust, jarred pizza sauce, or grated cheese, but honestly, the homemade pizza that I make not is barely more difficult and it's 1000 % more delicious.

Inside: grated parmesan cheese On top: salsa from finely chopped chives and tomatoes, drizzle with lemon juice before plopping on top of the quesadilla, cracked pepper on top with a little more parmesan.

Ingredients: 4 tablespoons (1/2 stick) butter / 4 ounces thick, quality bacon (4 slices), diced / 1 to 2 shallots, finely chopped / 1 pound shaped pasta, such as bow - ties / 1 pound fresh chanterelles, roughly chopped / Salt and ground pepper to taste / 1 pint heavy cream (or less) / 4 ounces garden peas, fresh or frozen / 1/2 cup grated Parmesan cheese, with more for table.

Ingredients 2 tablespoons olive oil 1/2 onion, chopped 2 carrots, grated 1 teaspoon minced oregano 1 acorn squash, cut open 2 garlic cloves, minced 1 1/2 teaspoons salt freshly ground pepper 2 tablespoons minced chives, plus more for garnish 1 1/2 cups cooked rice (white or brown; from about 1/2 cup uncooked) 4 eggs, beaten 1 cup grated aged alpine - style cheese like Roth Grand Cru Original (about 4 ounces)

Top with more remaining grated cheese and broil for a few minutes until bubbly.

This is about when I invite some people over for five (or more) cheese pasta, and grate the rest for gougères.

Top with your favourite toppings (without the cheese), bake for approximately 15 - 20 minutes (until crust is golden) and then top with grated mozzarella cheese and bake for three more minutes or until cheese is melted.

1 poblano chile 1/2 pound fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and deseeded 1/2 medium yellow onion, roughly chopped 4 garlic cloves, chopped 1 cup roughly chopped fresh cilantro, plus more for serving 1/2 cup roughly chopped fresh parsley 1 ounce baby spinach leaves (about 1 cup) 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground allspice 6 cups vegetable broth 1 - 29 ounce can hominy, rinsed and drained 1 - 15 ounce can black beans, rinsed and drained 2 tablespoons fresh lime juice Coarse salt Grated Monterey Jack cheese, shredded purple cabbage and crumbled tortilla chips for serving

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.

I like more cheese flavor and less fat so I go with yogurt instead of sour cream (and definitely no mayo) as well as the lemon or vinegar, and I usually grate in a (very) small clove of garlic too — somehow the tang plus the garlic gives the bleu something to think about and play off of without the added salt.

ingredients FOR THE QUICK TOMATO SAUCE: 2 tablespoons olive oil 1 yellow onion (peeled and minced) 3 garlic cloves (peeled and minced) 2 cans whole peeled tomatoes (28 ounces) 2 teaspoons red pepper flakes Kosher salt and freshly ground black pepper (to taste) FOR ASSEMBLY: 1 1/2 pounds ziti 1 cup fresh ricotta 2 tablespoons olive oil 2 tablespoons parsley (chopped) 2 tablespoons basil (chopped, plus more for garnish) 1 pound fresh mozzarella (grated, divided) 1/2 cup freshly grated parmesan cheese (plus more for garnish) Kosher salt and freshly ground black pepper (to taste)

That is, until I came across this recipe from Marcus Samuelsson that had the juicy addition of tomatoes in place of the more traditional filler of grated cheese.

After the squash cools use a fork to pull out the strands and toss with a little more olive oil and grate an aged hard parmesan or other hard sharp cheese and mix.

ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt

ingredients ORANGE CURD: 1 whole orange (zest only) 1/2 cup orange juice (freshly squeezed) 1/4 cup lemon juice (freshly squeezed) 6 tablespoons unsalted butter 1 cup granulated sugar 3 large egg yolks 2 large eggs GINGERBREAD CAKE: 4 tablespoons unsalted butter (softened, plus more for greasing) 1 1/2 cups cake flour (sifted) 1/2 cup cocoa powder (sifted) 1 1/3 cups dark brown sugar (packed) 1 tablespoon baking powder 1 teaspoon Kosher salt 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3 cup molasses 2 teaspoons vanilla extract 1/3 cup hot water 1/2 cup buttermilk 1/3 cup canola oil 8 ounces cream cheese (softened)

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)

My evening with Parmigiano Reggiano showed me once again that Parmesan cheese deserves to take centre stage - the more mature examples have depth and character that just gets lost if it is only being melted into a risotto or grated over a pizza.

Serve in individual plates, drizzle some more extra virgin olive oil and sprinkle with remaining grated Parmesan cheese.

salt 1/4 cup (1/2 stick) cold unsalted butter, cut into tiny pieces 3 cups sharp Cheddar cheese, grated 1/4 cup pickled jalapenos, drained and chopped (or more to taste) 2 cups sour cream

1 large spaghetti squash 2 tablespoons olive oil 2 teaspoons dried rosemary 1 large onion, diced small fresh ground black pepper to taste 1 tablespoon minced garlic 5 - 6 cups chopped kale leaves 2 tablespoons finely chopped fresh chives or sliced green onion 1/2 cup sour cream 3/4 cup cottage cheese 1/2 cup coarsely grated Parmesan cheese plus about 1/4 cup more for topping the gratin 1 egg, beaten 1/2 cup shredded mozarella

For the Gnocchi: — 2 cups mashed sweet potatoes (from about 2 large or 3 small sweet potatoes)-- 8 - ounces fresh ricotta cheese, drained in sieve or wrapped in paper towel to remove liquid — 2/3 cup finely grated Parmesan cheese — 1 tablespoon brown sugar — 1 teaspoon salt, plus more for the pasta water — 1/2 teaspoon ground nutmeg — 1 1/2 — 2 cups whole wheat pastry flour

2 large zucchinis 2 tomatoes, sliced 2 cloves garlic, minced 1 tbsp Ellyndale olive oil 1/4 cup grated organic Parmesan or shredded organic mozzarella cheese, optional Sea salt and freshly groundpepper, to taste Read more about eating gluten - free

1) 1 1/2 cups of tapioca flour (also known as «cassava» in Brazil) + a little more if batter is too liquid 2) 1/2 teaspoon of salt 3) 1/3 cup olive oil (I prefer the non-extra virgin type so the taste is less strong) 4) 1/3 cup whole milk 5) 1/3 cup water 6) heaping 1/3 cup fresh Parmesan cheese, finely grated 7) 2 small eggs (or 1 large egg)

Ingredients 2 cups short - grain brown rice 6 cups water Generous pinch sea salt 1 small acorn squash, halved horizontally 4 cloves garlic, whole and unpeeled Splash apple cider vinegar Freshly grated black pepper, to taste 1/4 cup shaved parmesan cheese, plus more for serving Chopped fresh parsley or basil, for serving

Breakfast Scramble Recipe Serves: 5 Ingredients: 1/3 Cup Milk 2 Tablespoons Butter Handful of Chopped Green Onions 1/2 Cup Cheddar Cheese, Grated 5 Slices Bacon 6 Small»» [read more] «``

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

2 dozen corn tortillas, cut into wedges vegetable oil for frying 3/4 cup refried beans 1/2 pound sharp cheddar cheese, grated 1/2 cup sour cream 4 or more jalapeño chiles, stems and seeds removed, sliced into thin rings