Sentences with phrase «then grated parmesan»

Drizzle the vegetables with the 2 tablespoons of extra virgin olive oil, sprinkle with salt and pepper and then the grated parmesan.

Sprinkle with coarse salt, then grated Parmesan cheese.

Not exact matches

I added Mozzarella cheese as the base, then sprinkled grated Parmesan over the top after it cooled down slightly.

Garlic Parmesan Bubble Buns Ingredients Dough: 4 cups carbalose flour (a special high - fiber, low carb flour) 2/3 cup vital wheat gluten 1 tsp salt 1 cup whole milk, lukewarm (about 110F) 1 cup water, lukewarm (abut 110F) 2 packages rapid rise yeast 2 large eggs, lightly beaten Coating: 6 tbsp butter, melted 3 cloves garlic, minced 2 tbsp dried parsley flakes 1/2 cup grated Parmesan cheese Directions Preheat oven to 200F for 10 minutes and then turn oven off.

The second pizza had traditional pizza sauce, mozzarella cheese, and basil, baked in the oven and then topped with thinly slice prosciutto, arugula, red onion, and freshly grated parmesan cheese.

Chop some pecans, then toss them with minced fresh sage and grated Parmesan cheese.

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.

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)

It was this simple: my go - to pizza dough, baked it in a cast - iron skillet (12 inches so it fits), mozzarella layered on the bottom (as is traditional), then the toppings (roasted vegetables, spinach, Italian turkey sausage, and black olives) and the sauce, finished with freshly grated Parmesan.

We like our veggies a little bit crunchy (especially the carrots and zucchini), so I grilled them for 20 minutes, then I sprinkled them with grated Parmesan and put them back in the oven for another 2 minutes, but feel free to remove the pan sooner to have softer veggies.

From here, brush the tops of the rolls with the melted butter, garlic and herb mixture, and then give it a final topping of grated Parmesan cheese.

Then, sprinkle the tops of the rolls with the grated Parmesan cheese.

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).

Grate 1/2 cup Parmesan cheese, then spoon heaping tablespoons onto lined baking sheet.

Add a can of borlotti beans to a thick tomato sauce (made with carrotsand celery as well as tomato and onion), then some cooked pasta, then some shredded basil leaves and some grated parmesan.

I baked a little longer than the recipe suggested, then topped with grated Parmesan cheese.

When assembling, I covered the pancake in a thin layer of high quality grated parmesan, than some finely chopped smoked almonds, then the onion / mushroom / pancetta mixture, than just a light sprinkling of more parm.

And then left out the mozzarella and used a grating of parmesan over the top.

Grated Parmesan cheese melts and melds with crispy panko breadcrumbs in the skillet into silver dollar - sized crisps, then are flipped to brown on the other side.

Once they are set, you remove the skillet from the heat, sprinkle some chopped cilantro and grated Parmesan cheese over the top, then serve it in shallow bowls with a few slices of fresh avocado and thin slices of crusty baguette.

Then there's freshly grated Parmesan, which adds a richness and a saltiness to finish off this yummy snack.

Then of course we grated fresh parmesan from Parma.

The cauliflower florets roast in the oven with fresh garlic and thyme, then it's tossed in finely grated parmesan cheese.

Last, I briefly sauteed my veggies, then lined them in a dish and baked them at 400 until they were crisp, when I took them out I poured the sauce on top and served them over rigatoni noodles, with grated aged white cheddar on top and parmesan.

Then sprinkle with the grated and shaved Parmesan cheese.

Roasting brings out the best in the cauliflower, especially when it's roasted with some garlic then tossed in some finely grated parmesan cheese.

You can serve the soup with some grated parmesan if desired, but then it would no longer be vegan, so there you go.

Then a generous layer of grated Parmesan cheese, topping with the blanched asparagus.

Grilled salmon or trout with umami relish * (Brush olive oil on the skin - side of two salmon or rainbow trout filets; grill skin - side down until almost cooked through and then brush with a relish made from 1/4 freshly grated parmesan cheese, 1 tablespoon tomato paste or ketchup, 2 teaspoons finely chopped anchovies, 1 tablespoon soy sauce or tamari and 2 tablespoons extra virgin olive oil.

Ingredients 1 box large pasta shells 1 15oz container part - skim ricotta cheese 1 egg, lightly beaten 1/4 cup grated Parmesan cheese 1/4 cup shredded Italian Cheese (mix of Mozzarella and Provolone) Small handful of fresh basil leaves, chopped 1/2 cup thawed frozen spinach * 1 chicken breast, cooked and shredded / chopped 1/2 tsp salt 1/4 tsp pepper 2 cups marinara sauce, divided 1/2 -3 / 4 cup shredded Italian cheese (mix of Mozzarella and Provolone) * First squeeze all of the extra liquid out of the thawed spinach, then measure.

I pack the bowl of the food processor with basil leaves, toss in a very generous heap of grated parmesan cheese (let's be honest, the parmesan cheese makes this vinaigrette the prized dressing that it is), then I start the processor and slowly pour the olive oil through the feed tube until the basil and cheese starts making magic in the bowl.

Then add the remaining ingredients into the mixing bowl with the sweet potato: grated zucchini, parmesan cheese, sea salt, paprika, garlic powder, and flour.

To serve, ladle into a bowl then add cooked pasta, if using, an extra drizzle of olive oil and a sprinkle of basil leaves and grated parmesan cheese.

Toss cauliflower florets with concentrated harissa paste and olive oil, then roast until golden brown and finish with grated Parmesan and a squeeze of lemon.

Then add one handful of grated parmesan and the crème fraiche, turn heat down to minimum while you cook pasta.

Sprinkle mozzarella, then cheddar, than grated parmesan on top.

Just made this and then roasted them with 1 TBLS Olive oil, 1/2 tsp of Garlic Powder, 1 TBLS Grated Parmesan, and 1/2 tsp Crushed Oregano.

Sprinkle with freshly grated parmesan or pecorino romano cheese, then return to the oven for an additional 15 minutes or until cheese is melted and just starts to brown around the edges and filling is warmed through.

Fresh broccoli florets are marinated, then grilled quickly and topped with fresh grated parmesan cheese.

Then add pepper, grated parmesan cheese, and a bag or can of corn — or, if your kids like them, chopped black olives.

Then sprinkle with a mixture of the grated parmesan and rosemary so the cheese sticks to the butter.

Garlic Parmesan Bubble Buns Ingredients Dough: 4 cups carbalose flour (a special high - fiber, low carb flour) 2/3 cup vital wheat gluten 1 tsp salt 1 cup whole milk, lukewarm (about 110F) 1 cup water, lukewarm (abut 110F) 2 packages rapid rise yeast 2 large eggs, lightly beaten Coating: 6 tbsp butter, melted 3 cloves garlic, minced 2 tbsp dried parsley flakes 1/2 cup grated Parmesan cheese Directions Preheat oven to 200F for 10 minutes and then turn oven off.

Then I top those and this dressing with freshly grated Parmesan cheese!

Then sprinkle 1/2 cup of grated «stinky» cheese (asiago, romano, or parmesan) and Celtic sea salt (to taste) on popcorn.

Then I topped it all off with some grated Parmesan and mozzarella, covered it with foil and popped it in the oven at 400 °F for 30 minutes.

I topped it with ready made Basil & Tomato pasta sauce and and then added Parmesan Grated Cheese on top.

Shake off excess flour, then dip in egg wash and then in fresh coarse breadcrumbs to which you have added a mixture of (Kraft) grated dry Parmesan cheese granules and Kraft Romano granules, half and half.