858 parmesan not Recipes

bagels-in your fave flavor (not sweet though), real mayo, parmesan shredded cheese, onion finely chopped, garlic powder

unseasoned breadcrumbs, parmesan cheese, finely grated (romano may be substituted. for best flavor, splurge on a chunk of cheese rather than use the caniste), whole milk, beef broth (the low sodium variety is recommended), chopped parsley (fresh, not dried ), eggs, beaten, dried oregano, garlic, minced, kosher salt, ground pepper (i recommend fresh ground for better flavor), dried basil, crushed red pepper flakes (i usually cut this in half since most of my family is very spice-sensitive), nutmeg (fresh grated is best ), ground chuck (80-85% is good. i don tsp recommend using very low fat beef for these, they won tsp have the right textu), beef broth

you need a full sized blender or food processor for this recipe., yellow or vidalia onions, leek, baby bella mushrooms, sliced, stalks celery, sliced thinly and chopped, fresh tarragon, homemade chicken or beef stock, roasted garlic (not fresh , used roasted), dry sherry (not cooking sherry, use the real thing), heavy cream, olive oil, aged white cheddar cheese , hard parmesan cheese, or good guyere cheese (any 1 of these will work depending on individual tastes)

pasta (the kind in the refrigerator section of the store is best since it cooks much faster, in about 3 min), half-and-half, parmesan cheese, grated (not the dry kraft kind!) or 3/4 cup shredded parmesan cheese (not the dry kraft kind!), garlic clove, minced very fine, butter, fresh-grated black pepper, salt

dried linguine or 4 -6 oz thick spaghetti or 4 -6 oz other dry pasta, salt (for pasta water... not optional), olive oil, garlic, minced, crushed red pepper flakes, anchovies, sun-dried tomato packed in oil, chopped (if using the dry kind , reconstitute in boiling water), freshly grated parmesan cheese (not the kind from a green jar, and it should be finely grated, not the big shreds), salt & freshly ground black pepper

good bbq sauce , like sweet baby rays or sticky fingers (savory, not sweet or honey bbq) or your homemade sauce, if not homemade sauce : will need zest and juice of a lemon wedge, 2 tsp minced onion, a few drops liquid smoke, 2 tsp worcestershire, 1 tsp margarine and 2 tsp jack daniels or 2 tsp beer, if desired - i use jd, boneless skinless chicken breasts, seasoned salt, garlic pepper, thick cut, peppered bacon, shredded monterrey cjack cheese, green onions, chopped, ripe red tomato, chopped, variation, breadcrmbs, parmesan, beaten eggs, milk, hot sauce, green tomatoes

artichoke hearts (packed in water, not oil) or 1 (14 oz) can artichoke bottoms (packed in water, not oil), shredded parmesan cheese (fresh, not canned ), shredded mozzarella cheese, mayonnaise, garlic clove (minced ), salt and pepper

olive oil, salt, lasagna noodles, mozzarella cheese, grated (not skim), ricotta cheese (not skim), parmesan asiago and romano cheese blend (shredded or grated), parmesan asiago and romano cheese blend (shredded or grated), egg, oregano, prego spaghetti sauce (your favorite flavor ), sweet italian sausage

olive oil, italian sausage (if not using bulk, remove casing), garlic clove, pressed (the more the better ), tomato paste, whole tomatoes (pureed in blender or food processor), tomato sauce, whole onion, green bell pepper, seeded but not chopped, grated parmesan cheese or 1 cup shredded cheddar cheese, sugar, dried oregano, dried basil, fennel seed, chopped fresh parsley, fresh mushrooms, sliced, salt, pepper, cooked spaghetti, grated parmesan cheese (to garnish )

parmesan cheese, grated, mayonnaise (do not use reduced-fat or fat free), basil, dried, garlic salt, garlic powder, oregano, dried, onion salt, buttermilk biscuits

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

butter, melted, fine dry breadcrumb (plain ), cream cheese, roquefort cheese (since i do not care for roquefort, i substitute additional parmesan or shredded cheddar cheese), parmesan cheese, sour cream, salsa, all-purpose flour, eggs, fine dry breadcrumb (plain ), chopped fresh cilantro, minced fresh parsley

salted butter, olive oil, chopped garlic, heavy cream, freshly grated parmesan cheese (not sprinkle cheese or parmesan in a can-freshly grated is best; can use bagged shredded if need b), fresh shrimp, cleaned & deveined, lobster, cut into bite size pieces, ground nutmeg (fresh ground is best ), fresh lemon juice, salt & pepper, fresh basil, chopped, cooked pasta, of your choice (i usually use penne or fusilli)

ground beef, ground pork , or substitute ground bulk sausage and eliminate seasonings, green onions, dried basil, dried oregano, salt and pepper to taste, shortening, parmesan cheese chunks 1/4-inch square, grated parmesan cheese, egg, sesame seeds, recipes for this program , which were provided by contributors and guests who may not be professional chefs, have not been tested in the food network s kitchens. therefore, the food network cannot attest to the accuracy of any of the recipes.

ground beef, kraft freshtake italian parmesan cheese (if you do not have a freshtake, use 1/2 cup italian seasoned breadcrumbs & 1/2 cup shredded parmesan), diced tomatoes (hunt s tomatoes, green pepper, onion, & celery), italian salad dressing mix (good seasons zesty italian), ketchup, mustard, worcestershire sauce

french baguette , cut into thin slices, olive oil, garlic cloves, quartered, mozzarella cheese, sliced very thin, sun-dried tomatoes (not packed in oil), sun-dried tomatoes (not packed in oil), garlic cloves, big basil leaves, olive oil, freshly grated parmesan cheese, basil leaves, pine nuts (or blanched almonds), freshly grated parmesan cheese, oil (about)

cubanelle peppers , cut in half lengthwise and seeds and ribs removed, i like to leave the stem in tact (banana or anaheims will work fine, depending on the size of the peppers, you may need 5 peppers), chorizo sausage, links (soft chorizo, mexican not the spanish, hard chorizo), jalapeno, diced fine (i leave some of the seeds and ribs in for a little spice), onion, diced fine, celery rib, diced fine, tomatoes, seeded and diced, black beans, drained and rinsed, minced garlic, egg, bread, milk, fresh parsley, fine chopped, dried oregano, parmesan cheese, grated, mozzarella cheese, shredded, parmesan cheese, grated, mozzarella cheese, shredded

sweet onions, sliced thin, butter, olive oil (not evoo), kosher salt, black pepper, sugar (may add more if onions not sweet enough), ap flour, good beef stock, unpasteurized apple cider, cognac, dry white wine, bouquet garni (thyme sprigs, bay leaf and parsley), garlic , smashed not chopped, good crusty bread, butter, garlic powder, parmesan cheese, gruyere cheese, shredded, mozzarella cheese, shredded