165 cheese semolina Recipes

cottage cheese (small curd ), eggs, splenda granular or 1/2 cup sugar, butter (softened, divided ), semolina, vanilla sugar or 1 tsp vanilla extract, raisins, flour, sour cream, vanilla sugar or 1 tsp vanilla extract, splenda granular or 3 tbsp sugar

qts. reduced-sodium chicken broth or homemade chicken broth, garlic cloves, crushed, salt (optional), eggs, fine semolina, parmesan cheese, finely grated (2/3 cup), broccoli rabe (rapini), flowers and greens only, freshly ground black pepper

firm-cooking potato, cut in approx. 3/4 inch cubes, salt water, boiling, macaroni, heavy cream, muscat wine (can substitute port or riesling), black pepper, freshly ground , to taste, mountain cheese or 1/2 lb emmenthaler cheese, grated, unsalted butter (for frying ), onions, cut in rings, very fine semolina or 2 tbsp flour

olive oil, garlic cloves, minced, white wine, fresh lemon juice, tomato, chopped, angel hair pasta , spinach, dried, angel hair pasta , semolina, dried, fresh basil, chopped, parmesan cheese, freshly grated

unsalted butter, garlic clove, chopped, chopped shallot, cooked lobster meat, cooked snow crabmeat, cognac, ricotta cheese, salt, pepper, chopped chives, egg white, slightly beaten, unsalted butter, chopped shallot, whole chunk maryland crabmeat, cognac, tomato sauce, heavy cream, salt, durum flour, semolina, egg, water , as needed, salt

dry yeast (about 2 1/4 tsp), warm water (100f to 110f), bread flour, divided, extra virgin olive oil, fresh coarse ground black pepper, salt, crushed red pepper flakes, grated fresh pecorino romano cheese (about 1 cup, but i would rely on weight rather than volume), ground semolina (or cornmeal)

dry yeast (about 2 1/4 tsp), warm water (100o to 110o), bread flour, divided, extravirgin olive oil, coarsely ground black pepper, salt, crushed red pepper, grated fresh pecorino romano cheese, ground semolina

dry yeast (about 2 1/4 tsp), warm fat-free milk (105o to 115o), bread flour, divided, semolina or pasta flour, olive oil, salt, sliced provolone cheese, divided, sliced prosciutto, divided, minced fresh chives

bacon, leaves plus 2 sprigs fresh sage, kosher salt, ricotta cheese, freshly grated parmigiano , plus more for garnish, chopped fresh italian parsley, eggs plus 4 large egg yolks (all heirloom or organic ), all-purpose flour , as needed, recipe chef anne s all-purpose pasta dough , rolled forravioli, recipe follows, semolina flour , as needed, unsalted butter, chicken stock, all-purpose flour, whole eggs , plus 1 egg yolk (all heirloom or organic eggs), extra-virgin olive oil, water or more if needed, kosher salt

chicken stock, beef stock, salt & pepper, eggs, beaten, semolina (or regular flour), parmesan cheese (freshy grated is best), lemon zest (very fine ), salt

olive oil, garlic cloves, thinly sliced, semolina flour, salt, pepper, freshly-ground, refrigerated pizza crust (thin-crust ), fresh rosemary, chopped, fresh flat-leaf parsley, finely chopped, fresh mozzarella cheese, sliced 1/4-inch thick, pancetta, cooked, broken into pieces, littleneck clams or 2 -2 1/2 lbs steamer clams, shucked, drained and roughly chopped

cultured milk (use kefir milk if it is available. you can tsp use homogenized milk), butter, sugar, semolina flour, flour , sifted, horn salt (this is ammonium carbonate) or 6 tsp baking powder, baking soda, butter, double cream, sugar, sugar, cinnamon or to taste norwegian brown cheese

chicken stock, sage, leaves chopped, butter, salt and pepper, to taste, agnolotti , recipe follows, white truffles, heavy cream, ears white corn , grated through medium holes from a box grater, about 2 cups, kosher salt, fresh ground black pepper, sugar, goat cheese, mascarpone, grated parmesan, fresh thyme leaves, minced, pasta dough , recipe follows, flour, egg yolks, kosher salt, extra-virgin olive oil, water, semolina or all-purpose flour, for dusting

chicken stock, heavy cream, freshly grated nutmeg, gray salt, polenta, semolina, freshly grated fontina cheese, freshly grated parmesan

eggplants, ground beef (i use a mix of both) or 1 lb ground pork (i use a mix of both), parmesan cheese, grated, onion, sliced, tomato paste, eggs, beaten, olive oil, salt, pepper, breadcrumbs or 3/4 cup semolina

all-purpose flour, semolina flour, salt, room temperature eggs, olive oil, warm water, pack pumpkin, freshly grated parmesan cheese, amaretti cookies, eggs, salt, fresh ground white pepper, freshly grated nutmeg, olive oil, clarified unsalted butter

chicago style deep dish pizza dough , recipe follows, olive oil, chopped fresh garlic, chopped fresh basil, chopped fresh oregano, fennel seeds, salt, freshly ground black pepper, red pepper flakes, tomatoes, coarsely crushed, dry red wine, sugar, extra-virgin olive oil, mozzarella cheese, sliced, pepperoni, thinly sliced, mushrooms , wiped clean and thinly sliced, green bell pepper, cored and cut into thin rings, yellow onion, cut into thin rings, sliced black olives, crumbled hot italian sausage, grated parmesan, warm water (about 110 degrees f), active dry yeast, sugar, all-purpose flour, semolina flour, vegetable oil , plus 2 tsp to grease bowl, salt

degrees) water, olive oil (if you have garlic use that), bread flour, semolina flour, cornmeal, sugar, salt, oregano, basil, active yeast, parmesan cheese, do not add to machine