8 ounces whole - wheat penne pasta 2 tablespoons olive oil 4 3 - ounce sweet Italian chicken sausages, casings removed 2 garlic cloves, minced 2 ounces (about 3 - 4 leaves) lacinato kale, ribs removed, sliced thinly crosswise 1 cup pitted Kalamata olives, roughly chopped 1 cup marinated roasted tomatoes, roughly chopped 1/2 teaspoon kosher salt 1/2 teaspoon black
pepper Grated Parmesan for serving
Not exact matches
Sprinkle the
peppers with
grated Parmesan cheese and broil them until cheese is golden brown and bubbly, about 6 minutes.
6 fresh New Mexican red chiles, unpeeled, cut open along one side to remove the seeds 9 ounces feta cheese, crumbled 2 tablespoons extra-virgin olive oil 2 tablespoons Greek yogurt 1 tablespoon minced Italian parsley 1⁄2 teaspoon lemon zest 1⁄4 teaspoon dried oregano 2 egg yolks Sea salt and freshly ground black
pepper, to taste 1⁄4 cup
grated Parmesan cheese
15 ounces low fat ricotta cheese 2 cups part - skim mozzarella cheese, shredded (divided) 1/2 cup
Parmesan cheese, shredded (divided) 1 egg, lightly beaten 1 (16 - ounce) bag frozen spinach, thawed, chopped and drained well 3 - 4 garlic cloves,
grated or minced 2 teaspoons Italian herb seasoning Salt and
pepper to taste 1 (25 - ounce) jar pasta sauce 9 to 12 no - boil uncooked lasagna noodles
2 vine - ripened tomatoes Salt 1/2 cup bread crumbs 1 clove garlic, minced 1/4 cup finely chopped fresh basil leaves Freshly ground black
pepper 1/2 cup
grated Parmesan 1/4 cup olive oil Directions Preheat oven to 400 degrees F.
Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil,
pepper, 1/4 cup of the
grated Parmesan and oil.
Top with
grated Parmesan cheese, sea salt & cracked
pepper.
Ingredients: 2 C tomato sauce, or enough to generously cover the bottom of a casserole or individual ramekins / 4 eggs / 2 — 4 T
grated Parmesan cheese, salt &
pepper.
It's a savory pie with a beautiful golden brown crust and inside slices of ham are layered with eggs, chopped green onions,
grated parmesan cheese and lightly spiced with crushed red
pepper, along with salt and
pepper.
2 cups cherry or grape tomatoes 1/3 cup almonds, lightly toasted 1 clove garlic 12 basil leaves 1 - 2 anchovies filets (or to taste) 2 tsp capers 1 pinch crushed red
pepper 1/4 cup freshly
grated Parmesan cheese 3 Tbsp extra-virgin olive oil 1 pound whole wheat penne pasta Coarse salt and freshly ground
pepper
broccoli rabe (fresh or frozen), trimmed and chopped (if fresh) 2 cloves garlic, minced salt and freshly ground black
pepper ~ 2 cups smoked mozzarella,
grated (I probably used a bit more) 1/2 cup freshly
grated Parmesan handful sliced black olives crushed red
pepper flakes
1 boneless skinless chicken breast 2 tablespoons olive oil 1/2 teaspoon dried oregano 1/4 teaspoon ground black
pepper 3 dashes salt 4 cups chopped romaine lettuce 2 tablespoons sliced black olives 2 tablespoons chopped pepperoncini 2 tablespoons
grated parmesan cheese 3 tablespoons Caesar dressing (for the salad) 2 tablespoons Caesar dressing (for inside the wrap) 2 large flour tortillas
Ingredients -3 tablespoons of butter -5 cups of thinly sliced onions -1 tablespoon of sugar -1 tablespoon of balsamic vinegar -3 garlic cloves, minced -1 tablespoon, chopped fresh thyme leaves -3 tablespoons all - purpose flour -1 cup of porter, stout, or any dark beer that you have -6 cups of chicken stock - Salt and
pepper to taste -1 baguette, sliced - equal parts of
grated parmesan and Swiss cheese.
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
Binding pommade: 1 whole egg 2 egg yolks 1/2 cup freshly
grated Parmesan cheese, plus extra for garnish freshly ground black
pepper 1/4 cup extra virgin olive oil
2 anchovy fillets 1 garlic clove, finely minced 2 tablespoons olive oil 1/4 cup plain nonfat Greek yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon lemon juice 1/2 teaspoon freshly ground black
pepper 1/8 teaspoon kosher salt 5 cups chopped kale 1 (14 - ounce) can hearts of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly sliced 1/2 cup roasted chickpeas 1/4 cup
grated Parmesan cheese 12 ounces grilled or baked chicken breast, sliced
Directions: Preheat oven to 375 degrees / Spread tomato sauce in the bottom of baking dish / Break eggs one at a time into a small dish and then gently transfer into casserole which has been spread with the sauce / Sprinkle eggs with salt &
pepper to taste, and
grated Parmesan / Bake for 8 — 10 minutes in preheated oven, checking occasionally / Eggs are done when they suit your own taste for runny or set / Serve with almost anything.
7 - 8 lasagna noodles, cooked according to package directions and drained (number needed will depend on your roll size and filling amount) 1 cup low - fat ricotta cheese 1 cup shredded part - skim mozzarella cheese, shredded and divided 2 tablespoons
Parmesan cheese,
grated 1 egg white, lightly beaten 1 teaspoon dried parsley (or 1 tablespoon fresh) 1/2 teaspoon dried basil (or 2 teaspoons fresh) 1/2 teaspoon salt Fresh
pepper, to taste 1 tablespoon olive oil 1/2 cup red
pepper, diced 1/2 cup zucchini, diced 1/2 cup mushrooms, diced 1 cup fresh spinach, chopped Cooking spray 2 cups marinara sauce
Just before the pasta is done, add in 1/2 cup
grated parmesan cheese, salt (go easy on the salt because of the
parmesan cheese) and
pepper and mix until bubbly.
2 tablespoons olive oil 1 medium red onion, chopped 2 medium carrots, peeled and diced 1 large celery stalk, diced 1/4 teaspoon red -
pepper flakes 1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried Coarse salt and ground
pepper 1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped 1 cup cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned and diced 1 can (15 ounces) garbanzo beans, drained 7 cups water or stock 1 garlic clove, minced (optional) 3/4 cup
grated Parmesan, for serving Optional: fresh bread for toasting Parsley for garnish.
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
Ingredients 1 250 g package of jumbo pasta shells 2 500 g tubs of 2 % cottage cheese 1 140 g package goat's cheese, softened 1 egg 500 g frozen spinach, thawed then excess moisture squeezed out pinch of nutmeg pinch of salt and
pepper 1/4
grated Parmesan cheeese 350 g shredded mozzarella, or Italian mix cheese 850 ml — roughly 1 1/2 jars, spicy roasted garlic tomato sauce (or whatever kind you like)
Pull mix off the heat and add a pinch of
grated parmesan cheese and a salt &
pepper blend.
Copycat Recipe: 20 oz Extra Lean Ground Turkey or chicken 1/4 c Dry Italian Style Bread Crumbs 1 Tbs
grated Parmesan Cheese 2 large egg whites 1 tsp Garlic 1 tsp minced onion 1 - 2 tsp red
pepper flakes garlic salt,
pepper, Oregano, Cayenne to taste
1/2 cup butter 6 - 8 tablespoons flour 3 — 3 1/2 cups milk 1 egg, lightly beaten 6 tablespoons
grated parmesan cheese Salt and
pepper to taste 8 - 12 thick slices of roasted turkey 8 - 12 slices of toast Extra
parmesan 8 - 12 strips of cooked bacon
4 large artichokes 2 cups bread crumbs 1 cup
grated parmesan or pecorino romano cheese 1 cup raisins (red or white) 1/2 cup pignoli nuts extra virgin olive oil Salt and
pepper to taste
1 recipe honey whole wheat pizza dough ~ 1/3 cup purchased or homemade basil pesto combination of 4 Italian cheeses: I used thinly sliced fresh mozzarella and freshly
grated Asiago, fontina, and
Parmesan Roma tomatoes, thinly sliced salt and freshly ground black
pepper fresh basil, chopped for garnish
Remove flatbread from the oven, and top with sliced green onions, red chile flakes, freshly ground black
pepper, and additional
grated parmesan, to taste.
3 bone in pork chops 1 egg, beaten 1 cup of Italian seasoned panko crumbs 2 tbsp
Parmesan cheese, finely
grated Sea salt and freshly cracked
pepper, to taste
Garnish with fresh thyme or chopped parsley and plenty of extra
Parmesan cheese and freshly
grated black
pepper.
INGREDIENTS 1 recipe pizza dough extra virgin olive oil, for grilling vegetables and brushing crust 1 - 2 cloves garlic, thinly sliced as possible summer vegetables (zucchini, yellow squash, eggplant, bell
peppers, onion, tomatoes, etc.), kosher salt and freshly ground black
pepper chicken sausage (optional) fresh mozzarella, thinly sliced freshly
grated Parmesan cheese fresh basil, julienned
1 recipe pizza dough prepared basil pesto (purchased or make your own) seedless red grapes, halved shredded boneless skinless rotisserie chicken fresh mozzarella, thinly sliced freshly
grated Parmesan or Romano cheese freshly ground black
pepper green onions, thinly sliced
Don't forget a good shake (or two) of
grated parmesan cheese and some freshly ground black
pepper to finish things off!
Sprinkle with salt, black
pepper and the
grated parmesan.
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...
1 c canned hominy, drained 3 Tbsp cornstarch 1/2 c
grated Cotija cheese (or
Parmesan) 4 scallions, white and light green parts only, finely chopped 1 bunch cilantro, chopped 1/2 tsp salt 1 pinch freshly ground black
pepper 1 c whole black beans, drained 1/2 c corn kernels 1 large egg Vegetable oil, for frying 4 eggs, fried, for serving
I topped it with some fresh -
grated parmesan cheese and a little fresh - ground
pepper.
Arrange pasta on plate, top with seared scallops, add some fresh ground
pepper,
grated parmesan, and green onions.
Add the fresh basil leaves,
grated parmesan cheese and more kosher salt and
pepper to taste.
2 chicken breast halves, pounded thin 1 egg, beaten 1/4 cup
grated parmesan 1/4 cup bread crumbs salt and
pepper A few pinches of dried herbs (Italian seasoning works well) 1 Tbsp.
1/2 cup unsalted butter, very cold 2 cups + 2 tablespoons all - purpose flour 2 tablespoons cornstarch 1 tablespoon granulated sugar 1 tablespoon baking powder 1/2 teaspoon Kosher or sea salt 1 1/2 teaspoons freshly - cracked black
pepper 1 cup freshly -
grated parmesan cheese 3/4 -1 cup buttermilk, very cold
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.
1 large eggplant, cut into 1» square pieces 2 tablespoons extra virgin olive oil, divided Salt &
pepper, to taste 4 oz dry wheat spaghetti 1 cup red onion, diced 2 garlic cloves, minced 1/2 lb hot Italian turkey or chicken sausage (make sure to get the spicy kind), casings removed 1 1/2 cups marinara sauce 2 teaspoons crushed red
pepper flakes 1 cup 2 % reduced fat shredded Mozzarella cheese 3/4 cup
grated Parmesan cheese, divided 1/4 cup seasoned bread crumbs a few basil leaves for garnish, sliced (optional)
For my version of the turkey pizza meatloaves I combine 2 pounds of 93 % lean ground turkey, 1 cup of whole wheat breadcrumbs, 4 garlic cloves (or 1/2 teaspoon of garlic powered), 1/2 cup pizza sauce, 1/2 cup
grated Parmesan cheese, 2 eggs, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, 1/4 teaspoon of crushed red
pepper flakes, and salt and
pepper to taste.I then top with ~ 2 tablespoons of reduced fat mozzarella cheese, ~ 2 tablespoons of pizza sauce, and 3 turkey pepperonis (full recipe will come later).
1 1/2 pounds small potatoes, cut into wedges 3 tablespoons extra virgin olive oil sea salt freshly ground
pepper 1 lime 1/3 cup
Parmesan cheese,
grated
salt and
pepper to taste 1 large handful of baby spinach, chopped 2 tablespoons chopped parsley or cilantro 3 tablespoons sunflower seeds kernels 3/4 cup / 1 oz / 30g freshly
grated Parmesan 100g / 3.5 oz / 1/2 cup cubed feta 2 teaspoons whole - grain mustard 2 large eggs, lightly beaten 3/4 cup / 180 ml milk 2 cups flour (see headnote!)
12 sea scallops Salt and
pepper 1 clove garlic, minced All - purpose flour for dusting 2 tablespoons white or medium miso paste 1 tablespoon mirin 1 teaspoon soy sauce 1 teaspoon superfine sugar Small bunch watercress, thick stems removed 2 tablespoons vegetable oil 2 tablespoons dry white wine 1/2 tablespoon whole grain mustard 2 tablespoons heavy cream 1/4 cup finely
grated Parmesan cheese.
In a bowl, mix 2 cups of the
grated mozzarella, the ricotta,
Parmesan, parsley, eggs and some salt and
pepper.