Sentences with phrase «shredded parmesan»
"Shredded parmesan" refers to parmesan cheese that has been cut into small, thin pieces using a shredder or grater. It is a type of cheese commonly used as a topping for dishes like pasta, salads, and soups. Full definition
Sprinkle on about 1/3 cup of shredded parmesan cheese and cut into strips with a pizza cutter.
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Sprinkle a tablespoon of shredded parmesan on top of each stuffed pepper.
Remove from heat and stir in two cups of freshly shredded parmesan cheese.
Eat immediately, OR top the dip with a little extra shredded parmesan and bake at 375 degrees for 10 - 15 minutes.
To prepare, simply toss the sliced veggies in olive oil, shredded parmesan cheese, an assortment of fresh herbs, garlic cloves, salt & pepper.
I combined the ingredients in a casserole dish sprinkled with shredded Parmesan cheese and served the gratin casserole dish with tomato and greens.
2 cups low sodium chicken or vegetable broth 1 cup skim milk 1/2 teaspoon kosher salt 3/4 cup quick cooking polenta 1/2 cup shredded parmesan cheese Black pepper to taste
Sprinkle shredded Parmesan cheese and serve.
1 Cup Fresh Shredded Parmesan Cheese (Other types of cheese can be used instead, it just depends on what flavors you are trying to coax out of the risotto)
Wood pulp in shredded Parmesan cheese.
Sprinkle a healthy serving of shredded Parmesan on your next dairy - free pizza, pasta, or even just on some roasted veggies for a savory, plant - based treat.
They suggest using Shredded Parmesan Cheese but I had their Italian Pasta cheese left over from my 7 Cheese Garlic Spread, so I used that instead.
Sauce: 1/8 C butter 1/2 tsp garlic 1/2 C cream 1/2 -3 / 4 C shredded Parmesan salt and pepper to taste Bring to boil reduce heat stir till cheese is melted add fresh basil
Combine panko bread crumbs, melted butter, remaining shredded parmesan cheese, and parsley and sprinkle the crumb topping over the cream cheese mixture.
If you're not using a freshly grated Parmesan and use an already shredded Parmesan instead, the volume will be different.
For the cheese, you could use a cubed ricotta salata, fresh mozzarella, or goat cheese, or try shredded Parmesan instead of the feta.
top each ramekin with about 1 tbsp shredded parmesan cheese and place in the oven for 20 - 25 min or until cheese begins to brown and bubble on top.
Ingredients: 1 C. Shredded Parmesan Cheese Directions: Preheat oven to 400 degrees and prepare a baking sheet with parchment paper.
-- tossed with white and whole grain linguine — combined with whole grain linguine and veggie noodles — as a pizza base — baked with chicken or as a topping for chicken or fish — spread on toasted baguette slices and shredded Parmesan for a tasty spin on bruschetta
+ + Set oven at broil — if serving this right away — broil until shredded Parmesan is melted and and almonds are slightly browned.
Spread the pea - ricotta mixture generously on the top of each toast and garnish each with a little more shredded Parmesan to serve.
Sargento ® Artisan Blends ® Shredded Parmesan Cheese, divided 24 slices crusty Italian or French bread, 1 / 2 - inch thick
2 Cups Bluebird Grain Farms Emmer Farro 10 Cups chicken stock 2 Bunches swiss chard 2 Bunches kale 1/4 Cup olive oil 2 Tablespoons minced garlic 1 Teaspoon salt 6 Slices bacon, chopped 1 Large onion, chopped 2 Teaspoons dry rosemary 1/2 Teaspoon fresh ground pepper 1 Large or 2 small apples, peeled, cored, and chopped 1 Cup golden raisins 1 Cup chopped parsley 1 Cup pine nuts 2 Cups shredded Parmesan cheese Zest from 2 large lemons
2 - 3 Japanese eggplants or 1 large eggplant 2 tablespoons kosher salt 1/2 cup all purpose flour Salt and pepper, to taste 2 eggs, whisked together 1 tablespoon water 1 1/2 cups plain bread crumbs (I used a mixture of regular and panko) 1 tablespoon Italian seasoning 1/4 cup shredded parmesan Cooking spray 3 tablespoons olive oil 4 ounces mozzerella cheese, sliced thinly 2 cups marinara sauce
-1 spaghetti squash -2 T + 1/4 cup olive oil -1 onion -2 cloves garlic -1 / 2 t dried rosemary -1 / 2 t dried thyme -3-4 basil leaves, roughly chopped -2 cup cooked lentils (you can buy the refrigerated ones at the grocery store)-3 T tomato paste -2 eggs -1 / 2 cup fresh ricotta -1 / 4 cup shredded parmesan + more for topping -1 cup panko (I used gluten free because I had it on hand)-1 cup marinara sauce - salt & pepper
But we couldn't help but blend them with soft ricotta and salty shredded Parmesan — because cheese makes everything better.
15 - 20 small meatballs -LCB- I typically buy frozen ones but you can make your own -RCB- 3 cups chicken broth 2 cups Ditalini pasta 1 bottle roasted red pepper strips, drained 2 tsp fresh oregano Shredded Parmesan cheese
boneless skinless chicken breasts 1/2 to 1 c. of your favorite Caesar dressing 1/2 c. shredded Parmesan cheese 1/4 c. fresh chopped parsley or 2 t. dried parsley 1/2 t. ground pepper 2 c. shredded romaine lettuce 4 - 6 rolls
1/4 cup extra virgin olive oil, such as Crisco ® 100 % Extra Virgin Olive Oil 1 tablespoon balsamic vinegar 1 - 2 garlic cloves, finely minced (or grated) Pinch salt Freshly ground black pepper, to taste 1/2 teaspoon chopped fresh rosemary 1 - 2 tablespoons grated or finely shredded Parmesan cheese Crusty French or Italian Bread
Ingredients 1 tablespoons olive oil 2 cloves garlic, minced 4 medium yellow summer squash, seeded and cubed (about 3 cups) 1 1/2 -2 cups reduced - sodium chicken broth 1/4 teaspoon Himalayan salt 1/8 teaspoon black or white pepper 1 tablespoons lemon juice (optional) 1/8 teaspoon hot pepper sauce (optional) 2 teaspoons shredded Parmesan cheese (optional) 1 teaspoon grated lemon peel
This Spicy Cajun Chicken Pasta with hot Rotel Tomatoes and Kraft Shredded Parmesan Cheese was a hot holiday hit.
Stuff with a mixture of sautéed zucchini, onions, and breadcrumbs and top with shredded Parmesan cheese.
Heidi serves the soup with freshly shredded Parmesan cheese as the topping, of which I've omitted, preferring to eat it just as it is.
Numbers are numbers, but a kid who refuses to eat your special homemade macaroni - and - cheese with breadcrumbs and shredded Parmesan on top?
Leigh Beisch Ingredients 6 cups (1 - inch) cubed peeled acorn squash (about 2 medium squash) 1/4 cup water 1 tablespoon olive oil 2 garlic cloves, minced 8 cups (about 5 ounces) coarsely chopped trimmed kale 1 cup organic vegetable broth 1/4 teaspoon salt 1/4 teaspoon crushed red pepper 1/4 teaspoon grated nutmeg 4 cups hot cooked penne 2/3 cup shredded Parmesan cheese Preparation.
I used shredded parmesan cheese, like classic pesto, but if you're vegan then you can omit it or use nutritional yeast instead.
1 lb ground lean turkey 1/2 medium onion, chopped 3 cloves garlic, minced 1 C cooked brown rice or white if you prefer 1 C shredded Parmesan Cheese, extra for topping 2 teaspoons Italian seasoning 1/2 teaspoon pepper and salt 7 — 8 large Swiss Chard leaves 1 small jar marinara sauce
Sprinkle the scones with the remaining shredded parmesan cheese.
In my experience though, freshly grated Parmesan will be roughly 1 cup since it's so fluffy, whereas already shredded Parmesan cheese will only be about 1/2 cup in volume for the same weight.
99 % fat - free ground turkey breast 1/4 cup chopped flat - leaf parsley 1 large garlic clove, minced 1 tbsp shredded Parmesan cheese 1/2 tsp fresh or 1/4 tsp dried thyme leaves 2 tsp aged balsamic vinegar 1/4 tsp kosher salt 1/4 tsp pepper 4 1 - ounce slices asiago cheese 1 cup arugula 4 whole - wheat buns
Top with extra shredded Parmesan cheese and lettuce to serve.
Container Boulder Organic Roasted Tomato Basil Soup 2 C. Prepared Butter Flavored Popcorn 1/4 C. Shredded Parmesan Cheese Black Pepper Directions: Preheat the oven to 375 degrees and prepare a baking sheet with parchment paper.
By Brian Bedard, Executive Director, GMA Science & Education Foundation Wood pulp in shredded Parmesan cheese.
Serve with your favorite pasta and add a good sprinkle of shredded Parmesan cheese.
Once the dry ingredients and VERY COLD butter were incorporated I added freshly shredded Parmesan cheese to the mixture.
1/2 butternut squash roasted * 1/2 cup frozen spinach (unthawed) 1/4 cup butter 1/4 cup finely chopped onions 1/4 cup arrowroot starch 3 cups milk 1 cup shredded sharp cheddar cheese 1 cup shredded parmesan cheese 1/2 tsp salt 1 box Catelli gluten free penne pasta