You don't need to mash until completely smooth, it's fine to have some small
pieces of cheese left.
Not exact matches
Remove crustini from oven and lay a folded
piece of Prosciutto on top
of cheese, add folded cantaloupe, top with a small
leaf of mint.
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
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
Stack 2
pieces of canadian bacon, 2 slices
of avocado, fresh spinach
leaves and another 1 Tbsp
of cheese.
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.
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).
1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch
pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay
leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk
of rind from Parmigiano or Pecorino Romano
cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard
leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano
cheese for garnish Fresh Italian parsley
leaves for garnish
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
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)
Put one fourth
of filling on lower half,
leaving a 1 - inch border, and top with 4
pieces of cheese.
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
Use a loose
leaf tea bag or a
piece of cheese cloth and string to make a spice bundle out
of the remaining ingredients and immerse in the liquid at the bottom
of the pan.
Italian sausage (mild or spicy) 6
pieces of uncured bacon, chopped ** 10 large eggs 1/2 cup cream 3/4 cup milk 1 teaspoon Dijon mustard 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 2 teaspoons
of sweet basil Pinch
of red pepper flakes 10 ounces cheddar
cheese, grated 5 - 6 small tomatoes on the vine Fresh basil
leaves for garnish
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.
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.
Sprinkle the little carrot
pieces across the surface and top with the chicken,
leaving about an inch without toppings (but still spread with
cheese) at one
of the shorter, curved ends
of the flatbread.
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
Top each tortilla with a few
pieces of steak, then some salsa, cilantro
leaves, avocado, and Cotija
cheese.
1 pound (450 g) shelled English peas 12 quail eggs, at room temperature 1/3 cup (85 ml) olive oil 1/2 teaspoon finely grated lemon zest Juice 1 lemon 2 tablespoons finely chopped chives 1 tablespoon lemon thyme
leaves Salt Black pepper 4 or 5 slices
of multigrain gluten - free bread, toasted and broken into
pieces 4 chive blossoms 1 ounce Idiazabal or Manchego
cheese, shaved
I had a snack
of celery stick and two
pieces of cheese at 1030 am then lunch at 12.45 pm X1 can tuna in h2O bit
of raw kale X11 spinach
leaf 1/4 cup spring onions 15 ml
of a low carb mayo + olive oil + 1/2 an avo x2 hours later my ketones decreased now to 0.2.
Roll up an arugula
leaf, a
piece of pear (lay on its side) and a
piece of cheese in a slice
of prosciutto.
Have you ever licked the spoon and put it back in the food while cooking?Have you ever cut the mold off a
piece of food (say,
cheese) and eaten or served the rest?Do you eat or serve things that are past the expiration date?Do you wash fruits / veg with inedible rinds, like avocados, squash, and even bananas?Have you ever removed a bug from food and then eaten or served it?Do you try free samples in food stores?Have you ever eaten food that was
left out overnight?Have you ever cooked without washing your hands first?
Without Mastery Learning, you increase the odds you'll be
left with a learner whose achievement looks like a
piece of Swiss
cheese.
Even though I feed my 8 year old Schnauzer / Poodle mix a good quality lamb and rice mix food and no people food (except for an occasional
piece of cheese) she has periods where she will
leave a mess on the carpet even though she has just been outside a couple
of hours earlier.
We always
leave a
piece of cheese out for Santa Mouse.
Around noon, my stomach informed me that the Matey's had «
left the building», so I slapped together some bologna and
cheese and a couple
of pieces of wheat bread.