14 peppery parmesan Recipes

warm water (70o to 80o), olive oil, hot pepper sauce, freshly grated parmesan cheese, sugar, pepper, dried basil, dried oregano, salt, king arthur unbleached bread flour, active dry yeast, cold water

dry yeast, warm water (105 to 115 degrees ), unbleached all-purpose flour (or more ), cake flour, salt, olive oil, grated cheese (6 tsp. parmesan and 2 tsp. pecorino or 8 tsp. parmesan), fresh coarse ground black pepper

italian-style panko bread crumbs, shredded or grated parmesan cheese, black pepper, all-purpose flour seasoned with salt and black pepper, eggs, beaten, whole chicken wings , split at the joint, ranch dressing or other sauce for serving, optional

ground beef, garlic powder, salt, loaves (8 oz each) french bread , halved lengthwise, process cheese sauce, mushroom stems and pieces, drained, chopped green onions, sliced jalapenos, drained, tomato sauce, grated parmesan cheese, shredded part-skim mozzarella cheese

parsnips, peeled, olive oil, grated parmesan cheese, salt, pepper, ground nutmeg

turnips (about 1 1/2 lbs.), grated nutmeg, fresh ground pepper, freshly ground parmesan cheese, olive oil, lime juice (optional)

parmigiano-reggiano cheese, freshly grated, minced fresh garlic, black pepper, freshly ground

sour cream, mayonnaise, fresh lemon juice, grated parmesan cheese, salt, approximately 1-fourth tsp freshly ground peppercorns , preferably tri-color

quick-rise yeast, cake flour, all-purpose flour, salt, water 125, olive oil, parmesan cheese, coarsely cracked black pepper

plain breadcrumbs, black pepper, lemon pepper, onion powder, garlic powder, chicken broth (bouillon works too), chicken breasts, seasoned croutons, parmesan cheese, feta cheese, peppercorn ranch dressing

prebaked 12-inch pizza crust, olive oil, shredded parmesan cheese, garlic powder, coarsely ground pepper, dried oregano, coarse salt

extra-virgin olive oil, balsamic vinegar, orange juice, lettuce (arugula, watercress, etc.), plain breadcrumbs, grated parmesan, dried rosemary, egg, turkey breast cutlets (about 4 oz each), pounded with a meat mallet until 1/4 inch thick, olive oil, garlic, peeled, lemon wedges, thinly sliced