Spread the pea - ricotta mixture generously on the top of each toast and garnish each with a little
more shredded Parmesan to serve.
Not exact matches
With
more than 12 optional attachments use the power of your stand mixer to help you make fusilli pasta from scratch,
shred a block of
Parmesan cheese in seconds and so much
more.
P.S. feel free to add even
more vegan
parmesan cheese or mozzarella
shreds into the mixture.
Sprinkle the buns with
more shredded cheese and some
parmesan cheese.
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...
2 boneless, skinless chicken breasts 1/2 cup Italian style bread crumbs 1/2 cup
Parmesan cheese,
shredded 1/2 tsp garlic powder 1/2 tsp dried basil Pinch of crushed red pepper flakes Sea salt and fresh cracked pepper to taste 1 - 2 eggs, mixed thoroughly 1 tbsp olive oil,
more if needed
1 double 9 - inch pie crust (homemade or Pillsbury) 4 - 5 tomatoes, sliced 1/4 cup fresh basil, chopped (feel free to add
more if you're a basil lover) 2 cups
shredded sharp cheddar cheese 1/2 cup
shredded parmesan cheese 3/4 cup light mayonnaise 1 - 2 large garlic cloves, minced Salt and pepper, to taste
organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL organic, grassfed butter or pure coconut oil 1 pound pasture - raised, organic chicken breasts, cut into 1/2» chunks 1 large organic onion, diced 1 medium organic red bell pepper, diced 3 - 4 ribs organic celery, diced 1/2 cup mushrooms, diced 2 - 3 cloves organic garlic, minced 1 TBL arrowroot powder (or non-GMO cornstarch) 1 tsp (or
more, to taste) unrefined sea salt Freshly ground black pepper, to taste 1/8 tsp ground white pepper Dash cayenne powder 1 1/2 cups organic, grassfed cream 2 cups
shredded organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk
parmesan (optional)
I added a little bit
more Mozzarella cheese in the layers and topped with
shredded Mozz AND some
parmesan..
Ingredients: 2 large carrots 1 large stem of broccoli 1/2 lb pancetta or bacon thinly sliced into batons, or duck confit
shredded 1 shallot, thinly sliced 2 egg yolks 1/2 cup freshly grated
Parmesan, plus
more for serving 1tsp to 1Tbl (depending on taste) NW Elixirs 4 Bangkok Hott Instructions: Julienne carrots and broccoli stems, keeping in separate piles.
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)
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
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
2/3 cup warm water 1/2 teaspoon dry active yeast 1/2 teaspoon granulated sugar 1 teaspoon olive oil plus
more for bowl and brushing dough 1-1/2 cups bread flour plus
more for work surface 1/2 teaspoon kosher salt 1/2 cups tomato sauce plus
more for serving 1/2 cup pesto plus
more for serving 1/4 cup
shredded Italian cheese blend 1/4 cup finely grated
Parmesan 1/4 teaspoon dried thyme 1/4 teaspoon garlic powder
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).
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.
4 Tbsp unsalted butter, plus
more for greasing 1 pound sweet Italian fennel sausage, casings removed, broken into small pieces 3 large leeks, white and light - green parts only, sliced 1/2 medium butternut squash, peeled and diced Kosher salt and freshly ground pepper 1 bunch kale, leaves trimmed and chopped 1 pound stale onion focaccia, cubed (I used homemade) 1 large egg 2 cups low - sodium chicken broth or turkey stock 1 cup diced
parmesan cheese, plus 1/4 cup
shredded
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
Top with
more sauce; then sprinkle each with
shredded provolone and remaining 2 tablespoons
Parmesan.