620 faced parm Recipes

boneless skinless chicken breasts, salt, black pepper, egg, prepared mustard (i used spicy brown mustard), parmesan cheese, breadcrumbs (preferably fresh , but store bought would work also), canola oil, green pepper, seeded and sliced, fresh parsley (to garnish )

ground chicken, egg, beaten, grated parmesan cheese, italian seasoned breadcrumbs, parsley, extra virgin olive oil , plus some for drizzling, garlic cloves, cracked from skins and split, red pepper flakes, crushed tomatoes, chicken stock, salt, black pepper, torn fresh basil leaves, crusty hoagie rolls, shredded provolone cheese

popcorn, vegetable oil (i like olive oil or corn oil), hot melted butter, coarse black pepper, grated parmigiano-reggiano cheese

linguine, olive spread , olivada taste of tuscany (lindsay brand) or 2 -3 tbsp tapenade (other green olive type), butter or 2 tbsp margarine, lemon , juice of, diced fire-roasted tomatoes , muir glen brand preferred, white wine (optional), marinated artichoke hearts, asiago 3-cheese blend (romano,asagio,parm), black pepper , to taste, garlic powder

eggplants, sliced into 3/4-inch thick slices, skin on, your favorite pasta sauce, shredded reduced-fat mozzarella cheese

cooked quinoa, shelled edamame, cooked, parmigiano-reggiano cheese, shaved, extra-large egg, olive oil, plus more for frying egg, salt and pepper, avocado, peeled, pitted, and sliced

olive oil, chopped onion, garlic cloves, minced, crushed tomatoes, sugar, basil (optional), oregano (optional), salt, pepper, boneless skinless chicken breast halves, italian-style breadcrumbs, grated parmesan cheese, egg, beaten, mozzarella cheese, grated

ground chicken, frozen chopped spinach , defrosted, wrung dry in towel and separated, garlic cloves, peeled, onion, peeled, grated parmigiano-reggiano cheese, divided, breadcrumbs, freshly grated nutmeg , about 1/8 tsp, milk, egg, flat leaf parsley, finely chopped, salt and pepper, tomato paste, extra virgin olive oil ,, crushed san marzano tomatoes, chicken stock or 1/2 cup dry white wine, butter, basil leaves , torn or shredded, spaghetti

eggplant, tomato sauce (i like paul neuman s sausage & peppers), lean beef (optional), shredded low-fat cheese (any flavor you like, or mix 2)

bacon fat (i know is not good for me but...it just tastes sooooo yummy) or olive oil (i know is not good for me but...it just tastes sooooo yummy), garlic cloves, coarsley chopped, parmesan cheese (optional...good without too), salt and pepper, to taste

eggplant, egg white (about 4 large s), fiber 1 cereal, ground to a breadcrumb-like consistency in the blender (original), canned italian-style tomato sauce (such as hunt s tomatoes sauce with basil, garlic & oregano), shredded fat free mozzarella cheese, grated reduced-fat parmesan cheese, topping, garlic powder, salt, pepper, dried basil (optional) or dried oregano (optional)

evoo extra virgin olive oil , plus some for drizzling, garlic cloves, finely chopped, tomatoes, salt and pepper, sweet basil, shredded, ground chicken or 1 1/2 lbs ground veal, freshly chopped thyme for chicken or 2 tbsp sage for veal, salt and pepper, panko breadcrumbs, sesame seeds , a handful, shredded parmigiano-reggiano cheese , a couple of handfuls, flat leaf parsley, very finely chopped, burata or 1 cup fresh ricotta cheese, baby arugula, slider rolls , such as brioche dinner rolls (softer roll) or 8 ciabatta rolls, split (super crusty rolls)

green tomato, eggplant, breadcrumbs, egg, cooking oil, shredded mozzarella cheese, gravy (spaghetti sauce), salt, pepper, basil, garlic powder, oregano, parsley

boneless skinless chicken breasts (i usually use those bagged frozen ones, and use enough to fill the pan), sour cream, mayonnaise, dry hidden valley ranch dressing mix (1/2 packet), heavy cream (optional), sliced mushrooms (3-4 cans) or 12 -15 oz fresh mushrooms (3-4 cans), grated parmesan cheese (or more , i actually use the parm or romano blend, but you want grated, not shredded)

pasta (something fun, i like cavatappi, whole wheat might be interesting), cooked winter squash, onion, portabella mushrooms (any kind works ), olive oil, sage, salt and pepper, cheese (your favorite kind. i like parm with this)

water, sea salt, agave nectar (i think any sub here would be fine), flax seed meal, flour (i used barley but most any sort should work), chana flour (garbanzo bean flour, or any sub you like), olive oil, black pepper, chopped parsley (or other fresh herb), cornmeal (for dusting), olive oil, shallots, chopped fine, mushroom, diced, red bell pepper, diced, cumin, red pepper flakes (optional), fresh parsley, chopped, lemon juice, firm silken tofu (usually 12-14 oz), arrowroot, powder, sea salt, black pepper, plain soymilk, nutritional yeast (or vegan parm), pine nuts (or sub blanched almonds), agave nectar, vegan mozzarella cheese (or jack) or 1/4 cup , grated (or jack), olive oil, red wine vinegar, agave nectar, vegan mozzarella cheese or 2 tbsp , grated

canadian bacon or 1 cup ham, half inch cube or 1 cup shelled edamame or 1 cup cooked mushroom, broccoli , floweretts cut small, cooked whole wheat rotini pasta, butter, wheat flour, milk, shredded monterey jack cheese, grated parmesan cheese (can use shredded or small cubes of parm as well), shredded cheddar cheese, breadcrumbs, mustard, salt, pepper

chicken breasts (cut in half lengthwise to cook easier), salt, carton heavy whipping cream, minced garlic, cracked black pepper, nutmeg, butter, grated parm cheese (to taste), cremini mushroom (cut in half ), pasta , of your choice