90 italian four cheese cheese Recipes

extra virgin olive oil , 2 turns of the pan, butter, garlic clove, crusty italian semolina bread, shredded provolone cheese, shredded mozzarella cheese, grated parmesan cheese or 1/2 cup romano cheese, shredded asiago cheese

olive oil, tomato, chopped fine, white onion, chopped fine, garlic clove, minced, fresh thyme, chopped, fresh rosemary, chopped, fresh parsley, chopped, salt and pepper, english muffin, eggs , placed into individual cups, white wine vinegar, salt, ham or 1 slice prosciutto, cut into four, mozzarella cheese, olive oil

olive oil, ground beef, italian sausage, casings removed, onion, chopped, fresh minced garlic, dried red chili pepper flakes (to taste) (optional), green bell pepper, seeded and chopped, three-cheese pasta sauce (i use classico brand four-cheese pasta sauce), beef broth or 1 1/2 cups water, diced tomatoes, button mushroom (or to taste), italian pepperoni, diced, beef bouillon powder, chili powder (can use more ), cumin powder, kidney beans, drained and rinsed, salt and black pepper (to taste), shredded cheddar cheese, cooked spaghetti, parmesan cheese (to taste)

wonton wrappers, egg white , frothed, olive oil, oregano or 1/2 tsp italian seasoning mix, italian sausage, cooked and crumbled, refrigerated four cheese pasta sauce or 1 (10 oz) container alfredo sauce, chopped tomato, sliced green onion, sliced ripe olives, pickled jalapeno peppers (more to taste) or 2 tbsp banana peppers, chopped, shredded mozzarella cheese, red pepper flakes

shell pasta, frozen broccoli and collie flower, shredded four cheese, half of a big bottle of italian dressing, you can add chives and onions to taste if you like

rolls (ciabatta preferred-the small variety for individual sized servings-halved for sandwiches), ground turkey, kalamata olive, pitted and diced fine, dried oregano, olive oil, salt, pesto sauce (or more ), roasted peppers, sliced (italian style ), fresh mozzarella cheese, sliced (or presliced variety), tomato, sliced into four thick slices

links italian sausages, uncooked (sweet or hot ), sweet onion, sliced, bell pepper, sliced (i used 4 colors already sliced from trader joe s), reduced-fat swiss cheese, sliced (4 slices), salt and pepper, if desired, french baguette , uncut (cut into four 8-inch portions or four 8-inch oblong crusty bread rolls), baby arugula, best foods mayonnaise, hot chili sauce , sriracha (optional if you like it spicy), fresh basil, chopped, fresh garlic clove, minced

penne pasta, uncooked, butter, garlic, finely chopped, flour, salt, milk, provolone cheese, shredded, mozzarella cheese, shredded, parmesan cheese, shredded, swiss cheese, shredded, italian bread , crumbs

spaghetti, uncooked, ricotta cheese, prepared pesto sauce, mozzarella cheese, shredded, parmesan cheese, grated, goat cheese, crumbled

fresh four-cheese ravioli, dry white wine, chopped green onion, butter (1/4 lb.), heavy cream, parmesan cheese, grated, salt, fresh ground black pepper, chopped fresh sage leaves (or 1 tsp dry sage leaves), pumpkin puree (libby s canned pumpkin), parmesan cheese, chopped fresh italian parsley, toasted pine nuts

wide egg noodles, uncooked, good 95% lean ground beef, brown gravy mix, water, shredded cheddar cheese or 2 cups monterey jack cheese, shredded four-cheese mexican blend cheese, italian seasoning mix, california blend onion powder, garlic powder, lays limon potato chip , to taste

four slices roasted bell peppers, eggs, milk, salt and pepper to taste, fresh mozzarella, fresh basil leave chopped (optional), crushed garlic (optional), romano cheese (optional), olive oil, note: i ve always had to use at 4 or at least 5 eggs for a omelet!)

ricotta cheese, at room temperature (drain if watery), parmesan cheese, finely grated, fresh ground pepper, ciabatta , cut into four 3-inch wide sections and halved (or use 4 rolls), olive oil, fontina cheese, coarsely grated, mozzarella cheese, coarsely grated

unsalted butter, all-purpose flour, milk, a 28- to 32-oz c n whole it li n tom toes, dr ined, reserving 1 1/4 cups juice, nd chopped fine, bow-tie pasta, coarsely grated mozzarella cheese (about 6 oz), crumbled gorgonzola cheese (about 2 oz), diced italian fontina cheese (about 2 oz), freshly grated romano cheese (about 4 oz), chopped fresh parsley leaves (preferably flat-leafed)

refrigerated four cheese or alfredo sauce, warmed, red pepper flakes, white corn tortilla chips, hot italian sausage, cooked, mozzarella cheese, shredded, chopped tomato, sliced green onions, pitted ripe olive slices

butter, fresh sage, finely chopped, all-purpose flour, dry white wine, alfredo sauce, shredded four-cheese italian blend ( provolone, parmesan, romano, and asiago cheeses), bread slices, for dipping, red potatoes, cooked and diced, for dipping

whole wheat bread (with crusts ), grated parmesan cheese, fresh ground pepper, penne pasta, shredded italian fontina cheese, crumbled gorgonzola, shredded romano cheese, grated parmesan cheese, salt , plus, salt, salted butter, all-purpose flour, heavy cream, fresh ground pepper, diced tomatoes, drained (optional)

french roll (such as pepperidge farm hot & crusty), light whipped butter, dried parsley, dried thyme, shredded part-skim mozzarella cheese, shredded italian cheese blend with parmesan, romano, and asiago (such as digiorno)