Sentences with phrase «use fontina cheese»

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.

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.

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.

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

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

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

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.

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 evenCheese Choices — We use a mild cheddar cheese, but any mild semi-soft cheese works - Monterey Jack, sharp cheddar, Fontina, and evencheese, but any mild semi-soft cheese works - Monterey Jack, sharp cheddar, Fontina, and evencheese 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)