Sentences with phrase «more mozzarella cheese»

I added a little bit more Mozzarella cheese in the layers and topped with shredded Mozz AND some parmesan..

If desired, sprinkle more mozzarella cheese on top while the pasta cools - cheese will melt but will be more concentrated, as shown in the photograph.

Not exact matches

Remove, add 1/2 slice of mozzarella cheese and return to oven for 5 more minutes.

On top of the olive salad add two ounces of fresh mozzarella cheese, then 2 - 3 slices of eggplant, two ounces of provolone, 2 - 3 more slices of eggplant, and finally, another 2 tablespoons of the olive salad.

And of course I couldn't leave off the au Gratin, so the entire pan was covered in more mozzarella and placed under the broiler to get that perfectly browned cap of toasty cheese.

P.S. feel free to add even more vegan parmesan cheese or mozzarella shreds into the mixture.

This mixture gets spread on flatbread (I used naan) then topped with mozzarella cheese and a little more goat cheese.

Once it was ready to go in the oven I also «sprinkled» more of the mozzarella cheese on top of the shells before covering with the tin foil (couldn't resist).

Sprinkle with a bit more mozzarella (less is more in this case — I find too much cheese keeps the crust from cooking properly) and bake in a hot oven until the crust is golden and the cheese melted and browned.

1/4 cup shredded mozzarella, plus more for topping (optional, vegans use vegan cheese or nutritional yeast!)

(Optional: For more cheesiness, sprinkle additional shredded mozzarella cheese on top of the dip before broiling.)

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.

Top with a little more mozzarella, and then bake for around 15 — 20 minutes, just until the crust starts to brown and cheese is bubbling.

The addition of citrus fruits and goat cheese to a pizza is making this more of an delicacy than a pizza, and is a nice break from the typical pepperoni and mozzarella job you might be used to.

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)

The new facility is located about 22 km south of the Danish border, adjacent to DMK's existing cheese processing factory, which produces more than 60,000 t a year of mozzarella and semi-hard cheeses such as gouda.

And, not shockingly, I had more lasagna soup for lunch — this time with a sprinkle of mozzarella cheese!

Feel free to change the favours - use thick pizza sauce, more fresh herbs and mozzarella cheese to make Pizza flavoured muffins.

We omitted the olives as they make the crust too soggy and used a variety of cheese for more flavor - Mozzarella, Fontina and Parmesan.

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)

Feel free to change the favours — use thick pizza sauce, more fresh herbs and mozzarella cheese to make Pizza flavoured muffins.

Shah has conducted research in dairy foods processing for more than 35 years and has published results on physiology, bioactivities and health properties of probiotics; functional starter cultures; and the texture and microstructure of low - fat yogurt and mozzarella cheese.

U.S. cheese producers create more than 600 types of delicious cheeses in a range that includes European - style selections such as cheddar and mozzarella alongside American originals such as Monterey jack, Colby and cream cheese.

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

Sprinkle with mozzarella cheese and cook covered 5 more minutes or until cheese has melted.

As I mentioned above, you could deck these out with any number of compatible ingredients — crisped bits of proscuitto, mozzarella or pecorino cheese, olives or artichokes and more!

Ingredients 1 tablespoon safflower or other neutral oil 1/2 teaspoon brown mustard seeds 1 onion, sliced 1 glove garlic, minced 1/2 teaspoon cumin pinch cayenne Salt Pepper 1 small bunch rainbow chard (about 8 - 10 big leaves), washed, trimmed, and stems and leaves cut into 1 / 2 - inch wide ribbons 1/4 teaspoon sugar 2 teaspoons butter, plus more for the bread 4 eggs, lightly beaten about 3 tablespoons finely chopped mozzarella cheese 4 slices good bakery bread, toasted Garam masala (optional), for garnish

Shannon, I bet you could leave out the alfredo, and add a bit more of the ricotta or mozzarella cheese instead.

Top your chicken with a generous amount of mozzarella cheese and more parmesan, if you'd like.

Easy Cheesy Garlic Bread Servings: 12 + Ingredients: 1 Fresh Loaf of French or Italian Bread 1/2 Cup Mozzarella Cheese 1/2 Cup Cheddar Cheese 1/4 Cup Parmesan Cheese 4 Garlic Cloves,»» [read more] «``

The only change I made at all in the recipe was to add about 1/2 cup more of the mozzarella cheese on top at the end of cooking.

Add mushrooms and olives and top with more mozzarella and parmesan cheese.

Click here for a printer friendly, text version Ingredients jumbo pasta shells - 1/2 pound (250 g) olive oil - 2 tbsponion - 1 small, finely choppedsalt and pepper - use very generouslygarlic cloves - 3, mincedground beef - 1 pound (500 g) italian herbs - 2 tbspspaghetti sauce - 2 cupsricotta - 2 cups (or cottage cheese) mozzarella - 1 cup, shredded (plus more for topping) parmesan cheese - 1/2 cup, grated (plus more for topping) egg - 1 large, beaten how to Preheat oven to 350 F (175 C).

Pin It Pin It Ingredients: 1 pint cherry tomatoes, halved 3 tablespoons heavy whipping cream 1/2 pound fresh mozzarella cheese, sliced 6 fresh basil leaves 1 garlic clove, minced 1 tablespoon balsamic vinegar See more at tasteofhome.com

That's lasagna noodles, ricotta and mozzarella cheeses mixed with a little tomato sauce and garlic, more noodles, then more tender and juicy Certified Angus Beef ® brand ground beef.

Raw milk cheddar, mozzarella, and yogurt cheese are all favorites with me, as the longer a cheese sits, the more mold it can have and the less my body tolerates it.

ingredients DOUGH: 1 1/3 cups all purpose flour (plus more for dusting) 2 teaspoons Kosher salt 3/4 teaspoon active dry yeast 1/2 teaspoon granulated sugar 1 tablespoon canola oil (plus more for greasing bowl) 1/3 cup milk (warmed) 1/3 cup water (warmed) CHEESE FILLING: 3 cups low - moisture mozzarella cheese (shredded) 1 1/4 cups feta cheese (crumbled) 1/4 cup Parmigiano - Reggiano (grated) 2 large egg yolks (room temperature, divided) 2 tablespoons unsalted butter (room temperature, divided) Kosher salt and freshly ground black pepper (for taCHEESE FILLING: 3 cups low - moisture mozzarella cheese (shredded) 1 1/4 cups feta cheese (crumbled) 1/4 cup Parmigiano - Reggiano (grated) 2 large egg yolks (room temperature, divided) 2 tablespoons unsalted butter (room temperature, divided) Kosher salt and freshly ground black pepper (for tacheese (shredded) 1 1/4 cups feta cheese (crumbled) 1/4 cup Parmigiano - Reggiano (grated) 2 large egg yolks (room temperature, divided) 2 tablespoons unsalted butter (room temperature, divided) Kosher salt and freshly ground black pepper (for tacheese (crumbled) 1/4 cup Parmigiano - Reggiano (grated) 2 large egg yolks (room temperature, divided) 2 tablespoons unsalted butter (room temperature, divided) Kosher salt and freshly ground black pepper (for tasting)

1 1/2 cups chopped Fresh Broccoli, about 1 inch pieces 1 1/2 cups diced Fresh Cauliflower, resembling rice 3/4 cup diced Fresh Tomatoes, divided 4 large Organic Eggs 3 Tablespoons Olive or Coconut Oil, plus more frying 1/2 cup grated Mozzarella or Cheddar Cheese 2 large Garlic Cloves, finely chopped (about 1 Tablespoon) 1/2 teaspoon Fresh Lemon Zest 1/2 teaspoon Sea Salt 1/8 teaspoon Hot Sauce or Siracha (this helps enhance flavor but isn't overly spicy) 1/2 cup Gluten - Free Flour Mix or White Flour Fresh Parsley and Lemon, for garnish

Sprinkle with mozzarella cheese and a little bit more freshly grated parmesan.

Stirring constantly, add the Parmesan and Mozzarella cheeses and allow to cook until the alfredo sauce is creamy, thick and smooth, about 3 - 5 more minutes.

It wasn't gooey / cheesy enough for me, so I might try a different, more meltable shredded cheese next time; maybe a mix of parmesan and mozzarella or gouda.

Repeat layering with 3 more tortillas, 1 cup ricotta, 1/2 cup tomato - basil sauce, remaining chard mixture, 1/3 cup mozzarella and 1 Tbsp Romano cheese; place remaining tortillas on top.

Other topping ideas include pepperoni, little sausages, mozzarella cheese (for a more traditional pizza), peppers, and pretty much anything you would put on a large pizza.

The plate on the left contains yellow french beans, avocado, spinach, tomatoes, spices, olive oil, vinegar and a little grated mozzarella cheese, but the net effect is arguably more appetizing than any burger and fries could ever be!

Next, sprinkle the base with grated cheese (mozarella is very mild — for more flavour, use a mixture of mozzarella and grated Cheddar).

And since a serving of cheese is only about 1.5 ounces, the sandwich on your plate is likely packing way more mozzarella (or cheddar or American) than you need.

The types of cheeses affected include goat, fresco, cotija, feta, mozzarella, paneer, string cheese and more.

If you tolerate dairy, you can top with mozzarella or provolone cheese for a more authentic flavor.

Also I wanted to have a little more cheese in the dish (since it was for dinner) so I added about a half a cup of mozzarella cheese when you start to set the dish prior to the broiler.

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