Sentences with phrase «use fontina»

I love wine with pork and I would usually use fontina cheese but the swiss would add a whole different taste to them.

I have modified it over the years, I now use half and half instead of evaporated milk and use Fontina cheese in once of the american, but the proportions are the same.

I use fontina cheese for this recipe because it melts well and compliments the pumpkin flavor.

Used fontina instead of asiago Used non stick cookie sheet instead of parchment paper Sprinkled with gruyere only - no thyme I also made the dough the night before and they were still fabulous the next day!

The original recipe used fontina but suggested subbing feta.

I used fontina instead of parmesan and I also added sundried tomatoes.

I used Fontina and a Drunken Goat cheese mixture to break up the sameness of the cheese.

Not exact matches

The point is to use any combination of 2 semi-soft melting cheeses like Manchego, Mozarella, Fontina, Havarti, Monterey Jack, or others, as well as a creamy cheese like goat cheese.

We like the buttery, nutty flavor of fontina, but provolone, Gruyère or Gouda could be used as a substitute.

1 recipe honey whole wheat pizza dough ~ 1/3 cup purchased or homemade basil pesto combination of 4 Italian cheeses: I used thinly sliced fresh mozzarella and freshly grated Asiago, fontina, and Parmesan Roma tomatoes, thinly sliced salt and freshly ground black pepper fresh basil, chopped for garnish

I definitely like baked mac & cheese the best, and I use sharp cheddar, Gruyere, and Fontina in mine.

I use a combination of mozzarella, parmesan, fontina and asiago; be sure to use white, light - flavored cheeses that won't overpower the crab

When the tomatoes are looking slightly shriveled and are starting to brown, take the skillet out and arrange your cubed fontina cheese (David Leite says to make sure to use Italian fontina for proper melting) around the tomatoes.

My mom always used American but I have added everything from Fontina to Bleu and the result is always the same.

We omitted the olives as they make the crust too soggy and used a variety of cheese for more flavor - Mozzarella, Fontina and Parmesan.

sweet or spicy Italian chicken sausage (or diced ham, etc.) 2 cups mozzarella (or fontina, Cheddar, Montery Jack, etc.), shredded (I used a combo of Swiss and Colby Jack) 1 Tbsp.

ONE of my favs is the Springy Frittata with Asparagus, Scallion, and Fontina because I love to get more protein in my diet... and always have eggs I must use before they hard boil on their own...

I make it with Trader Joe's spinach + fontina + roasted garlic chicken sausage; TJ's whole wheat rotini; go 1.5 times on the bechamel as suggested; use baby broccoli instead of rabe (and double the amount called for), and add sautéed baby Bella mushrooms.

I used a mix of fontina, asiago, gruyere, Jarlsberg swiss and parmesan, and omitted the cheddar altogether to prevent the greasy film some reviewers spoke of.

I used some Parmesan cheese for some of the fontina in the original recipe to give the recipe a little more bite.

* 1 sugar pumpkin, or other sweet variety (not a carving pumpkin), about 5 pounds (I used an organic sugar pumpkin) * Sea salt * Freshly ground black pepper * 1 tablespoon olive oil * 1/4 pound mild Italian pork sausage (I used organic sausage) * 4 ounces elbow macaroni (I chose a different pasta shape, and used organic pasta) * 5 ounces Fontina, cut into 1/4 - inch cubes * 2 ounces Gruyère, cut into 1/4 - inch cubes (I used Provolone instead) * 3 scallions, diced * 1 teaspoon chopped fresh rosemary (I omitted this) * 1 teaspoon chopped fresh thyme * 1 teaspoon chopped fresh sage * 1 cup heavy cream (I used raw milk instead)

I cut the Fontina into 6 pieces that were about 1/4 in thick, 1/2 in wide, and 2 in long, sprinkled a few bits of the sage on it (use sparingly), and then wrap each piece with a single slice of prosciutto.

1 1/2 bunches broccolini, cut into 1 - inch pieces (You should end up with about 4 1/2 cups chopped broccolini) 3 tablespoons all purpose flour 2 cups low - sodium chicken broth 1 1/2 cups grated Fontina cheese 1/2 cup grated Pecorino Romano cheese, divided (You can also use Parmesan if you prefer.)

, had to use gruyere instead of fontina cheese, and cooked it on a pizza stone instead of a baking sheet.

I might use more Fontina next time.

Used less parmesan and a bit of lite havarti (didn't have fontina) on top.

I love pesto and fontina, but never used them together!

For the grilled pizzas: * 1 recipe / 1 pound pizza dough, homemade or store bought (I made homemade dough with Colavita's Fine Italian flour; all - purpose or bread flour may be used instead) * 3/4 -1 cup pesto, homemade or store bought (I used Colavita pesto) * approximately 2 cups (or more to taste) thinly sliced or shredded Italian Fontina cheese, preferably raw milk Fontina Val d'Aosta * 2 grilled chicken breasts (see above), chopped into bite - size pieces * approximately 12 sun - dried tomatoes, sliced in half if desired (I used Colavita sun - dried tomatoes) * Freshly ground black pepper

Cheese Choices — We use a mild cheddar cheese, but any mild semi-soft cheese works - Monterey Jack, sharp cheddar, Fontina, and even feta.

For the portobello pesto pizza 4 portobello mushrooms 2 medium tomatoes, sliced 1 1/2 tablespoon olive oil 4 ounces grated mozzarella (Or use sliced sandwich cheese — mozzarella, fontina, Swiss; 1 slice is approx. 1 ounce)

Some of the products I think you'll love are the Fontinella ® (used in recipe feature), Rosemary Medium Asiago, Fontina,, Italian Sharp, Mozzarella, Parmesan, Mediterranean Parmesan, Provolone, Ricotta, Romano and Black Pepper Romano.