container of chicken broth 2 garlic gloves 1 shallot 1/2 white onion 2
tbsp of olive oil Parmesan cheese Salt and pepper to taste
Not exact matches
Ingredients 10 - 12 oz whole wheat Fettuccine (or spaghetti, or linguine) 1 bunch
of rapini (broccoli rabe), washed and chopped, 2 - 3 cups 2 garlic cloves, minced 2 oz pancetta, diced zest and juice
of half a lemon 1/2 cup whipping cream 2 whole eggs and 1 egg yolk 2
tbsp Parmesan cheese plus more at the table 1 tsp
olive oil
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
Restaurant - style Chicken: Mix together either 3
tbsp sundried tomato puree or basil pesto with 1 sm teacup
of crispy breadcrumbs (Tesco does them in a tub), 4
tbsp freshly grated
Parmesan cheese (or 6
tbsp other hard cheese), 1
tbsp olive oil and lemon zest from 1/2 lemon.
Parsley Pesto 2 handfuls flat - leaf parsley, leaves picked 3
tbsp pine nuts or nuts
of choice, toasted 3
tbsp grated
parmesan cheese 3
tbsp extra virgin
olive oil sea salt & freshly ground black pepper, to taste
2 cups packed fresh basil leaves 1/2 cup marcona almonds 1/2 cup grated Natural & Kosher
parmesan 2 garlic cloves, peeled juice
of 1/2 lemon (about 2
tbsp) 1/2 tsp lemon zest 1/2 -3 / 4 cup extra virgin
olive oil salt and pepper, to taste
Filling 600 g (1 1/2 lbs) goat cheese 3/4 cup
parmesan cheese, grated 4 green onions, thinly sliced pinch
of nutmeg 3
tbsp olive oil
Ingredients 2 - 3 Idaho baking potatoes (depending on their size, mine were HUGE so I just made 2)
Olive oil and kosher salt for coating 1
Tbsp Olive oil 1/2 small onion, diced 2 garlic cloves, minced 1/2 cup half and half 1/2 cup vegetable or chicken broth small handful fresh basil 1/2 cup
Parmesan cheese, divided Juice
of half a lemon salt and pepper to taste 1 chicken breast, cooked and shredded
300 grams kamut spaghetti (or substitute with a similar fresh pasta
of your choice) 1 litre
of unsalted chicken stock 30 grams sea salt 2
tbsp olive oil 1 knob butter 50g pecorino finely grated 50g
parmesan finely grated Freshly ground smoked white pepper (if you can't find smoked pepper you can use smoked sea salt to add the smoky flavour) 200 g mussels (weight without shells) 200 g girolle mushrooms (you could substitute for cepes or chanterelles also) 2 cloves garlic - finely diced 2
tbsp finely diced flat leaf parsley
1
Tbsp olive oil 4 cups vegetables, chopped (I used zucchini, red pepper and onion) Salt and pepper Oil for spraying the loaf pan 1.5 cups (200 g) gluten - free flour 2 tsp baking powder 1/2 tsp salt 3 eggs 100 ml milk (I used almond milk) 100 ml plain yogurt 1/4 cup (30 g) Parmesan cheese, grated 1 Tbsp Parmesan cheese, grated, for topping 1 Tbsp fresh herbs of your choice (optional)(I used tarrago
oil 4 cups vegetables, chopped (I used zucchini, red pepper and onion) Salt and pepper
Oil for spraying the loaf pan 1.5 cups (200 g) gluten - free flour 2 tsp baking powder 1/2 tsp salt 3 eggs 100 ml milk (I used almond milk) 100 ml plain yogurt 1/4 cup (30 g) Parmesan cheese, grated 1 Tbsp Parmesan cheese, grated, for topping 1 Tbsp fresh herbs of your choice (optional)(I used tarrago
Oil for spraying the loaf pan 1.5 cups (200 g) gluten - free flour 2 tsp baking powder 1/2 tsp salt 3 eggs 100 ml milk (I used almond milk) 100 ml plain yogurt 1/4 cup (30 g)
Parmesan cheese, grated 1
Tbsp Parmesan cheese, grated, for topping 1
Tbsp fresh herbs
of your choice (optional)(I used tarragon.)
7 - 9 Large Eggs (I used 7 XL eggs, use as many as needed to cover veggies in skillet) 1/4 cup Milk (any type) 1/2 to 1 cup
of Shredded or Grated Cheese (I used
Parmesan & Reggiano) 2 - 3
tbsp of desired
oil (I used coconut, you can use
olive or others)
grated
parmesan Olive oil, for spritzing Salt and pepper Arugula salad: 2 - 3 cups arugula Juice
of one lemon 1
tbsp.
For those
of us who are Vegan: Reduce the
Olive Oil to two
tbsp (use only cold pressed) Substitute Seeds and nuts for
Parmesan Cheese
In a Magic Bullet, blender or food processor, blend 2
tbsp olive oil, basil,
parmesan cheese, garlic, salt and pepper together until smooth (you may need to add 1 - 2 tsp
of water to get it to blend).
1
tbsp olive oil 3 or 4 wild leeks, chopped 6 mushrooms, chopped 2 ounces white wine 2 ounces vegetable stock 1 ounce
of lemon juice (optional) 1 cup or so
of fiddleheads 3/4 cup or so
of artichoke hearts
Parmesan cheese for garnish (optional)
2 cloves
of garlic 1 anchovy fillet 1
tbsp olive oil 2 egg yolks 3
tbsp dijon mustard juice
of 1/4 lemon 1 dash tobasco 1 head Romaine lettuce, washed and torn into bite size pieces 1/4 cup
parmesan cheese 3 slices cooked bacon (optional)
Ravioli with Roasted Squash 1 squash - you can use pretty much any type except a really wet squash like spaghetti squash handful
of fresh herbs - thyme, oregano or marjoram will do 1 head roasted garlic (see last week's recipe)
olive oil 1 medium size onion, finely chopped won ton wrappers 2 - 3
tbsp butter 1 - 2
tbsp pine nuts
parmesan cheese salt and pepper to taste ripe pear (optional) 1.