Not exact matches
Roll each
piece into a ball and dip
into butter mixture, then sprinkle with a pinch
of Parmesan
cheese.
Divide the mixture
into 4 parts and stick a
piece of cheese in the center
of each part, pressing around it to seal it in.
Roll
into a ball around a
piece of cheese, covering completely.
In the meantime, cut the paneer
into small
pieces, and, in a frying pan over medium heat, fry the
cheese in a generous splash
of ghee or clarified butter until golden brown.
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
1 pound kale, washed, stemmed, and cut
into small
pieces 2 tablespoons butter 2 tablespoons flour (I used all purpose) 1 1/5 cups milk (I used whole) 1 cup extra sharp cheddar
cheese, grated salt & pepper 1/2 teaspoon turmeric (optional, for color) a pinch
of freshly grated nutmeg a tablespoon
of olive oil, for greasing the baking pan
To turn it
into a more filling main dish I added tender
pieces of chicken and chewy bites
of pasta along with fresh baby spinach, roasted red peppers, Parmesan
cheese and Italian seasonings.
Spear a
piece of hard stale bread with a fondue fork and dip
into the
cheese fondue.
Place about 1 cup
of cheese mixture
into the center
of one
piece and the rest on the other.
You'll Need — 1 tablespoon olive oil — 1 pound boneless skinless chicken breast, cut
into bite - size
pieces — 2 cloves garlic, minced — One 14-1/2 - ounce can diced tomatoes — 14 ounces spaghetti sauce — 2 ounces (1/4
of 8 - ounce package) cream
cheese — One 9 - ounce package fresh spinach leaves, chopped — 1-1/2 cups multigrain penne pasta, cooked according to package directions (or your preferred type
of penne pasta)-- 1 cup shredded mozzarella
cheese — 2 tablespoons grated Parmesan
cheese
Ingredients: 1 Ezekiel (complete protein) torilla wrap Shredded
cheese (I used a mixture
of two kinds — mozzarella and mexian blend) 1 scallion (cut
into small
pieces) 10?
1 8 - ounce package
of cream
cheese 1/2 cup sour cream 1/4 cup mayonnaise 1 1/2 cups shredded Swiss
cheese, divided 8 strips
of bacon, cooked and chopped
into small
pieces OR 1/2 cup bacon bits (in original recipe) 1/4 cup onion, diced (not in original) Salt and pepper to taste
Slice the log
of cream
cheese filling
into 24 equal
pieces.
Ingredients: 8 medium ripe tomatoes, I used a combination including San Marzanos / 2 medium red onions, chopped / At least 6 cloves
of garlic, minced / Parmigiano - reggiano
cheese rinds — scrape away the waxy residue / 1 cup fresh cranberry beans, shelled / 4 cups water / 6 new potatoes, cut
into rounds / 2 small zucchinis, cut
into slices / 1 bunch swiss chard, stems chopped, leaves chopped / Big handful green beans, cut
into pieces / Basil leaves / Olive oil / Salt & pepper / Freshly grated parmigiano
cheese / Burrata
cheese (optional, but I had some on hand).
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.
CK wanted it, but I wasn't feeling very corn friendly that night) 2 cups shredded Monterey Jack
cheese A handful
of fresh cilantro leaves torn
into pieces
6 eggs, beaten 1 cup nonfat milk (or any milk / cream would do) 1 teaspoon salt (or to taste) 1/2 teaspoon ground pepper 2 leeks, washed and sliced (sauté in a bit
of olive oil until softened) 6 spears asparagus, sliced
into 2 inch
pieces 2 full leaves rainbow chard, sliced Crumbled feta
cheese for topping
I also took a
cheese stick (sorrento or sargento) and but is
into thirds then in half thick-wise and used 2
pieces per muffin instead
of using the shredded
cheese.
Whole Wheat Bread, cut
into 1 1/2 inch squares Ham, folded in half and cut
into sqaures Variety
of block
cheese, cut
into sqaures Grape Tomatoes Romaine, torn
into pieces
zest
of 1 Meyer lemon 1/4 cup granulated sugar 2 cups all - purpose flour 2 teaspoons baking powder 1/4 teaspoon Kosher or sea salt 1/4 cup (1/2 stick) unsalted butter, very cold, cut
into pieces 4 ounces (1/2 brick) full - fat brick - style cream
cheese, very cold, cut
into pieces 3/4 cup heavy cream + more for brushing, very cold
-LSB-...] Best Ever Vegan Sweet Potato Nachos Ingredients: Serves: 2 - 4 2 sweet potatoes 1 Tbsp olive oil S&P to taste Batch
of life changing vegan
cheese sauce (or
cheese of your choice) 1/3 cup black beans 1/4 cup salsa 2 Tbsp chopped red onion (cut
into tiny
pieces) 2 Tbsp chopped cilantro 1 avocado (cut
into small cubes) Sliced jalepeno (optional) lime (for squeezing on top)(Find the full recipe and directions here at Nutritional Foodie)-LSB-...]
So my first thought is since I was coming home late, I would just pick up some grilled chicken from KFC, but Tony took dinner
into his own hands — he fixed Zataran's red beans and rice with kielbasa — I added chopped baby spinach to mine — as well as some chopped peppers Tony brought home for me — they are pickled cherry peppers stuffed with proscuitto and a tiny
piece of cheese — so good!
Place a spoonful
of the meat mixture
into the middle
of each biscuit along with a
piece of the
cheese - don't over fill them!
2 cups all - purpose flour 1/4 teaspoon sea salt 1 tablespoon baking powder 6 ounces cold butter, cut
into small
pieces 1/4 cup parmesan
cheese, grated 1/4 cup provolone
cheese, shredded A few fresh basil leaves (1/4 cup chopped) A small handful
of scallions or chives (1/4 cup chopped) 1 cup plus 3 tablespoons heavy whipping cream, divided 1/8 teaspoon cayenne pepper 2 - 3 grinds freshly ground black pepper
To assemble the
cheese pockets, add 2 slices
of pepperoni to each
piece of dough (make sure to put the pepperoni in the bottom half
of each
piece of dough, since you will be folding the dough over to make pockets), then evenly distribute the
cheese filling on top
of the pepperoni, fold the dough over the toppings and seal with a fork, brush some extra virgin Spanish olive oil on top
of each pocket and transfer the 4 pockets
into a baking tray and bake / broil between 12 - 14 minutes
I am on a ketogenic diet from last 9 days but no change in my weight.I also walk briskly for an hour on treadmill and cycle apart from some exercises.i take three meals in d day comprising
of eggs (2) and cottage
cheese in the morning with green tea with coconut milk, Red meat 2pieces or chicken with tomatoes or spinach cooked in olive oil in lunch and egg scramble and 1
piece of meat in evening.please suggest me what should I do to go
into ketosis immediately
2 (8 oz) blocks
of mozzarella
cheese, cut crosswise
into 1 / 2 - inch thick strips, or 16
pieces of string
cheese, wrappers removed
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
Bite - size
pieces of cauliflower blend seamlessly
into this four -
cheese crowd - pleaser while cherry tomatoes add a welcome, refreshing brightness.
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
1/2 -3 / 4 Cup ricotta
cheese 1/4 Cup grated Parmesan
cheese, like Kraft 1 Tablespoon extra virgin olive oil 2 Cups fresh spinach leaves, chopped 2 Cups fresh broccoli florets, cooked until fork tender and very well drained Pinch
of salt 1/2 Cup Roasted red bell peppers, from can or fresh 1 1/2 Cup shredded mozzarella
cheese 2 Tablespoons extra virgin olive oil 1/2 teaspoon dried Italian Seasoning Divide dough
into 2 equal
pieces.
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
cheese
Today at work wile slathering a
piece with cream
cheese I had a thought
of converting this recipe
into a carrot zucchini cake.
Ricotta Stuffed Spinach and Broccoli Pizza 1/2 -3 / 4 Cup ricotta
cheese 1/4 Cup grated Parmesan
cheese, like Kraft 1 Tablespoon extra virgin olive oil 2 Cups fresh spinach leaves, chopped 2 Cups fresh broccoli florets, cooked until fork tender and very well drained Pinch
of salt 1/2 Cup Roasted red bell peppers, from can or fresh 1 1/2 Cup shredded mozzarella
cheese 2 Tablespoons extra virgin olive oil 1/2 teaspoon dried Italian Seasoning Divide dough
into 2 equal
pieces.
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.
I also made the dough
into six buns and I used 4 loin parts
of bacon chopped
into small
pieces and about 80g
of cheese grated.I flattened the rolls and then put the
cheese on the top then I added the raw bacon.
4oz gouda (shredded or cut
into tiny
pieces) 4oz cream
cheese 1/4 green onion, chopped 1 lb bacon, diced and browned until slightly crispy juice
of half a lemon parsley (a few shakes
of dried or chopped fresh) 1 tsp mustard powder chipotle powder, couple dashes
I served the Potato and Leek Hash Browns to the boys in Muffin Tin Meals, along with
pieces of Cheese that I cut
into little bears and a few carrot sticks.
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.
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
Bring on some spices and the softly mashed, or chopped
into fine
pieces of fruits, vegetables, meats, pasta and dairy such as yogurt and
cheeses.
Some
of my mother's specialties were
cheese knishes (farmers
cheese with onions and dill, mixed with a little egg to hold the mixture together) and raisin strudel (finely chopped raisins and nuts held together with a little strawberry or apricot jam, with the dough topped with a mixture
of cinnamon and sugar), all
of them tightly rolled in the same dough and cut
into those perfect bite - sized
pieces
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
Gratesufficient
cheese into the beaten egg to taste — I like «cheesy» so Igrated a
piece the size
of a matchbox - and - a-half.
1 pound fava beans (about 1 cup shelled beans) 3/4 cup whole - wheat orzo 1/2 bunch asparagus (about 12 spears), sliced
into 1/2 - inch
pieces 1 teaspoon lemon zest Juice
of 1 small lemon Fresh ground pepper 2 tablespoons chopped parsley Shaved Parmesan
cheese for serving
* 1 - 1/2 cups loosely packed organic greens, cleaned and torn
into bite - size
pieces * 3 - 4 trimmed and sliced (preferably organic) strawberries * about 8 whole almonds, toasted (I used Marcona almonds with sea salt) * crumbled Boucheron (or other goat's)
cheese * freshly ground black pepper * a generous drizzle
of aged balsamic vinegar * about 1 tablespoon
of your best olive oil
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
Hi, I made it this morning, but somehow it stayed quit «wet» I used sliced Gouda
cheese, cut
into pieces instead
of grated cheddar.
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
12 wonton wrappers 1 ounce string
cheese (about 1 snack size stick) 1 ounce sharp cheddar
cheese, cut
into three 1 - inch x 1 - inch squares 2 ounces brie
cheese, cut widthwise
into 3
pieces 1 fresh jalapeno, seeds removed and thinly sliced widthwise 1 green onion (just the green top), chopped 3 whole walnuts (shelled) 1 - 1/2 teaspoons brown sugar 1/2 cup canola oil (more may be needed depending on the size
of skillet used)