Home » parmesan cheese

Tag: parmesan cheese

Cheesy Bacon Brussels Sprouts Recipe

Brussels sprouts bring flavor to cooked bacon in this cheesy side dish, ready in just an hour’s time.

Ingredients

  • 1 1/4 lb Brussels sprouts (1 to 1 1/2 inch), cut in half (5 cups)*
  • 6 slices bacon, cut into 1-inch pieces
  • 1 tablespoon butter or margarine
  • 1 large onion, finely chopped (1 cup)
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon pepper
  • 3/4 cup half-and-half
  • 2 teaspoons chicken bouillon granules
  • 1/3 cup shredded Parmesan cheese
  • 1/2 cup shredded Cheddar cheese

22f3aa8b-48b7-46fa-bfff-c64dec34ebe0

Directions

  1. Heat oven to 350°F. In 3-quart saucepan, place Brussels sprouts; add enough water just to cover. Heat to boiling; boil 6 to 8 minutes or until crisp-tender. Drain and return to saucepan; set aside.
  2. Meanwhile, in 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels and set aside. Drain all but 1 tablespoon bacon fat from skillet.
  3. Add butter to bacon fat in skillet. Heat over medium-high heat until butter is melted. Add onion; cook 2 to 3 minutes, stirring frequently, until crisp-tender. Add flour, thyme and pepper; cook and stir until well blended. Gradually stir in half-and-half and bouillon granules. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in Parmesan cheese.
  4. Pour sauce over Brussels sprouts in saucepan; mix gently. Spoon into 2-quart casserole. Bake uncovered 25 to 30 minutes, sprinkling with crumbled bacon and Cheddar cheese for last 10 minutes of baking, until hot and bubbly.

Hot Crab Parmesan Dip Recipe

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 4 medium green onions, thinly sliced (1/4 cup)
  • 1/4 cup mayonnaise or salad dressing
  • 1/4 cup dry white wine or apple juice
  • 2 teaspoons sugar
  • 1 teaspoon ground mustard
  • 1 garlic clove, finely chopped
  • 1 can (6 ounces) crabmeat, drained, cartilage removed and flaked

Directions

  1. Heat oven to 375°F. Mix all ingredients except crabmeat, almonds and crackers in medium bowl until well blended. Stir in crabmeat.
  2. Spread crabmeat mixture in ungreased pie plate, 9×1 1/4 inches, or shallow 1-quart casserole. Sprinkle with almonds.
  3. Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve with crackers.

Cheese-Stuffed Bread Sticks Recipe

Ingredients

  • 16 oz part-skim mozzarella – Do not substitute whole milk cheese
  • 2 pounds pizza dough – or the equivalent dough needed for two pizzas, store bought or homemade
  • Extra-virgin olive oil
  • Garlic powder
  • Oregano
  • salt
  • 1 cup shredded parmesan cheese
  • Tomato sauce for dipping

Directions

  1. Heat the oven to 425°F. Line two baking sheets with a Silpat or parchment.
  2. Slice the mozzarella into skinny logs (roughly 1/4-inch width). Dust the work surface with flour and turn the dough out on top. Slice the ball in half so you’re working with one pound of dough at a time. Set the other half aside.
  3. Roll the dough into a rectangle roughly 8″ tall by 16″ wide and 1/4″ thick. If the dough starts to shrink back, let it rest for 10 minutes and then try rolling again.
  4. Slice the dough into strips 2″ wide by 8″ tall. Lay a line of mozzarella down the middle of each strip. Fold the strip over on the cheese and pinch it tightly to seal the cheese inside. Gently roll it a few times against the work surface to even it out. Repeat with remaining strips.
  5. Transfer the bread sticks to the baking sheet and let them rise for a half hour. While the first batch is rising, prepare the second batch with the remaining pound of pizza dough.
  6. When ready to bake, brush the bread sticks with olive oil and sprinkle them generously with garlic powder, oregano, salt, and lastly, parmesan cheese. Place the risen bread sticks into the oven and immediately turn down the heat to 350°. Bake for 15-20 minutes, until puffed and golden. Repeat with the second sheet of bread sticks.
  7. Let the bread sticks cool for five minutes on the sheet, then transfer to a serving dish. Serve warm with tomato sauce for dipping. Bread sticks are best eaten right away, but leftovers can be kept refrigerated for three days and re-warmed for 30 seconds in a microwave.

Blue Crab Dip Recipe (Joe’s Crab Shack)

Ingredients

  • 8 ounces cream cheese, softened
  • 2 cups crabmeat (canned is fine)
  • 1/4 cup diced green onion
  • 1 tablespoon minced mild red chili pepper
  • 1 tablespoon mild green chili pepper (Anaheim)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 2 tablespoons shredded Parmesan cheese

Garnish

  • Paprika
  • 1 teaspoon minced fresh parsley

Directions

  1. Preheat oven to broil.
  2. Combine the cream cheese with crab, green onion, chili peppers, salt and white pepper in a medium bowl. Stir well to combine.
  3. Spread mixture into the bottom of an oven-safe dish. Use a wide dish for this so that the dip is only about an inch deep in the bottom.
  4. Sprinkle Parmesan cheese over the surface of the dip.
  5. Broil for 3 to 4 minutes or until the cheese on top begins to brown.
  6. Sprinkle paprika over the dip, followed by fresh minced parsley. Serve with tortilla chips or crackers for dipping.

Serves 4 to 6 as an appetizer.

Leftover Turkey Pasta with Bacon, Peas and Cream Recipe

Ingredients

  • 3 thick rashers streaky bacon or pancetta, diced small
  • olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • leftover turkey, chopped fairly small
  • 200g/7oz fresh or frozen peas
  • 2-3 tbsp double cream
  • salt and pepper

To serve

  • 200-300g tagliatelle, cooked according to packet instructions
  • fresh parmesan

Directions

  1. In a heavy frying pan fry the bacon or pancetta until just crispy. Turn the heat down, then add the onions and garlic and cook gently until soft but not coloured.
  2. Add the peas and a splash of water and allow to bubble for a couple of minutes. When the pan is almost dry again add the turkey and heat through.
  3. Add the cream and season well with salt and black pepper. Allow to bubble until the cream has reduced a little and the sauce has a nice coating consistency.
  4. Serve tossed with the cooked tagliatelle, with plenty of fresh grated parmesan on the table.

Thanksgiving Recipe Guide | 2017 Edition

Appetizer Recipes

Side Dishes

Main Dish Recipes

Thanksgiving Recipe Guide | 2017 Edition

Dessert Recipes

Thanksgiving Leftovers

Easy Turkey Lasagna Recipe

Ingredients

  • 3 cups chunky-style spaghetti sauce
  • 2 cups chopped cooked turkey — (10 ounces)
  • 1 small zucchini — shredded (1 cup)
  • 6  uncooked lasagna noodles
  • 1 cup ricotta cheese
  • 1/4  cup grated Parmesan cheese
  • 1 teaspoon dried oregano leaves
  • 2 cups shredded mozzarella cheese — (8 ounces)

Directions

  1. Heat oven to 350 F. Mix spaghetti sauce, turkey and zucchini.Spread 1 1/2 cups of this mixture in ungreased rectangular baking dish, 11x7x1/2″. Top with 3 noodles.
  2. Mix ricotta cheese, Parmesan cheese and oregano; spread over noodles in dish. Spread with 1 1/2 cups of the turkey mixture. Top with remaining noodles and turkey mixture. Sprinkle with mozzarella cheese.
  3. Bake uncovered about 45 minutes or until hot and bubbly. Let stand 15 minutes before cutting

Makes 8 servings.

Notes: You can replace the ricotta cheese with small curd creamed cottage cheese.

Time Saver: You can cover and refrigerate unbaked lasagna for up to 24 hours, or wrap tightly and freeze for up to 1 month. When ready, bake refrigerated lasagna uncovered as directed in recipe, or bake frozen lasagna, uncovered at 375 F. for about 1 hour.

Imitation Cheese Sticks from Pizza Hut Recipe

We love the breadsticks at our local Pizza Hut but with this recipe I can make them at home as an alternative to nachos or ordering in.

Ingredients

  • 1 package (6-1/2 ounces) pizza crust mix
  • 1-1/2 teaspoons garlic powder
  • 1 tablespoon olive oil
  • 1 cup shredded part-skim mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Pizza sauce

Directions

  1. Preheat oven to 450°. Mix pizza dough according to package directions, adding garlic powder to dry mix. Cover; let rest 5 minutes.
  2. Knead dough 4-5 times or until easy to handle. On a greased baking sheet, press dough into an 8-in. square. Brush top with oil; sprinkle with cheeses and Italian seasoning.
  3. Bake 6-8 minutes or until cheese is lightly browned. Cut in half; cut each half crosswise into eight strips. Serve with pizza sauce. Yield: 16 cheese sticks.

Mac ‘n’ Cheese Hot Dog Recipe

You don’t have to go to the Staples Centre to get this basketball and hockey night staple.  You can make it at home.

Ingredients

  • 1 lb. Stouffer’s macaroni and cheese
  • 8 cups water
  • 1 tbsp. salt
  • ½ lb. macaroni pasta
  • 2 cups aged sharp cheddar sauce
  • ½ lb. shredded Parmesan
  • ½ lb. shredded sharp cheddar
  • 4 all-beef hot dogs
  • 4 Hawaiian hot dog buns
  • 2 tbsp. butter
  • Yellow mustard
  • Bacon crumbles
  • Diced onions

Mac ‘n’ Cheese Hot Dog Recipe

Directions

  1. Warm Stouffer’s macaroni and cheese by following instructions on package.
  2. Pour 8 cups of water into a large saucepan, add salt and bring to a boil.
  3. Once water is boiling, place macaroni in water and stir occasionally until tender.
  4. Remove pasta from water and drain.
  5. Place pasta back in the pan and add sharp cheddar sauce; stir until combined.
  6. Add shredded sharp cheddar and shredded Parmesan cheese.
  7. Add warm Stouffer’s macaroni and cheese to pasta mixture.
  8. Cook hot dogs on flattop/grill.
  9. Melt butter in a skillet; once melted, place hot dog bun on skillet face up and toast both sides.
  10. Place cooked hot dog in bun.
  11. Top with mac and cheese mix, yellow mustard, bacon topping and diced onions.
  12. Serves four.