56 will parmesan cheese Recipes

pasta, uncooked (any shape will work), garlic clove, pressed, dried parsley, olive oil, kosher salt, black pepper , coarse grind, parmesan cheese, shaved, white wine

fresh grated parmesan cheese, milk, knorr leek soup mix, frozen corn kernels, thawed or 4 cups fresh corn, cut from the cob, sugar, butter, cut into small pieces

pasta, extra virgin olive oil, butter, chopped garlic (or minced ), red pepper flakes (optional), flour, milk, chicken broth, shredded parmesan cheese (grated will not work well, shredded works best!), salt and pepper, scallions (green onions, diced with scissors)

fresh brussels sprouts, crisp cooked crumbled bacon, sour cream, fresh grated parmesan cheese, butter, freshed minced garlic, fresh ground black pepper, fresh grated parmesan cheese (extra )

sweet onion, diced, garlic, minced, red bell pepper, diced, ground turkey, lean ground beef, crushed tomatoes, tomato sauce, diced tomatoes (preferable petite dice), tomato paste, ricotta cheese, mozzarella cheese, parmesan cheese, eggs, lasagna noodles (your preference, i like no boil noodles), dried basil , thyme, oregano to taste, salt and pepper

zucchini, basil, green onion, chopped, cheddar cheese, shredded, bacon, parmesan cheese, grated, salt and pepper

sliced zucchini, bisquick, eggs, oil, grated mozzarella cheese, grated parmesan cheese, pepper

cheese tortellini (using a 20 oz package will make it less saucy and stretch this meal to feed an extra person) or 16 -20 oz meat-filled tortellini, cooked & drained (using a 20 oz package will make it less saucy and stretch this meal to feed an extra person), mushrooms, sliced (optional), garlic cloves, minced, pasta sauce (bertolli tomato & basil), half-and-half, parmesan cheese, shaved (to garnish )

frozen spinach, thawed with all the water stomped out, cream cheese, softened, marinated artichoke, chopped, ricotta cheese (can be omitted, dip will be stiffer and will probably have to be spread with a knife) (optional), pre-shredded mozzarella cheese, parmesan cheese, garlic powder, black pepper

spaghetti sauce (i use 4 cups of sauce with meat in it), ground beef or 1 lb italian sausage, browned, cottage cheese, parmesan cheese, grated, egg, beaten, lasagna noodle, cooked and drained, parmesan cheese, grated, mozzarella cheese, thinly sliced (shredded will also work)

broccoli, cut in bite size pieces, cauliflower, cut in bite size pieces, onion, cut in quarters and thin sliced, fennel bulb, cut in half and thin sliced, kalamata olive, cut in half (i prefer kalamata, but black will work just fine, i wouldn tsp suggest green olives), bacon, diced and sauteed until crisp, milk, mayonnaise, parmesan cheese, grated, minced garlic (more if you want, according to your taste), lemon juice, worcestershire sauce, fresh parsley, salt, pepper, parmesan cheese, fresh grated

head cauliflower, dry, water, flour, eggs, parmesan cheese, grated or 1/4 cup cheddar cheese, grated will work also, salt and pepper, italian parsley, handful finely chopped, olive oil

bread , that will toast up with a rough texture (i like english muffin ), garlic, olive oil, grated parmesan cheese

asparagus , cooked until limp, eggs, beaten, crackers or 2 cups breadcrumbs, parmesan cheese, garlic powder, butter or 4 tbsp margarine

fresh bushell of asparagus with 1/2 inch cut from the base, real bacon bits, salt, pepper, butter, shallot, parmesan cheese

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

this came to mind while i was working on another recipe, it works for me., spinach and bacon pasta, bacon (peppered or any you like will work) pancetta, italian is also good). drain grease., fresh spinach ( variation 1 box frozen chopped spinach, well drained; can work), garlic chopped, chopped onion, butter or margarine, egg noodles , bow tie pasta or a similar noodle of your choice., heavy cream ( called whipping cream in stores), grated parmesan cheese, pepper, coarse ground if desired

vegetarian chicken strips or 12 oz morningstar farms meal starters chicken strips, thawed and cut into thirds, campanelle pasta (your favorite pasta will work) or 8 oz linguine, cooked al dente (your favorite pasta will work), butter, sliced green onions, heavy whipping cream (i use 1 cup heavy cream and 1 cup milk), chopped sun-dried tomatoes, kosher salt , to taste, dried basil, ground black pepper, garlic powder, grated parmesan cheese, oregano, thyme, paprika (i use hungarian hot ), cayenne, black pepper, sugar, cumin, garlic powder