FoodAskew » parmesan cheese

The Califunky Hot Brown

Trish — Tue, 17 Nov 2009 05:49:07 +0000

Submitted by randilicious
Serves 2

5 tbsp canola oil		3 tbsp all-purpose flour
1½ c. milk		6 tbsp Parmesan cheese, freshly grated
3 tbsp sharp cheddar cheese, shredded		1 egg, beaten
½ tbsp pepper		½ tbsp oregano
1 tsp paprika		1 tsp Old Bay seasoning
1 c. mushrooms, sliced		8 stalks asparagus
1 tomato, thinly sliced		4 slices of bread, toasted
1 avocado		leftover turkey slices and/or ¼ lb. pork roast thinly sliced

1. To prepare sauce, in a large skillet combine 3 tbsp canola oil & flour little by little & mix to create a roux. Stir in flour to absorb the oil. Slowly whisk in the milk, & add Parmesan cheese & cheddar cheese. Stir in the egg to thicken the sauce, but do not allow to boil. Season with pepper, paprika, & Old Bay seasoning & remove from heat.
2. In a separate skillet, heat 2 tbsp canola oil. Saute mushrooms in the oil until soft.
3. In the same skillet, saute the asparagus.
4. Preheat the oven broiler. For each serving, put 2 slices of toast on a broiler-safe dish. Cover toast with layer of slices of turkey/pork roast & mushrooms. Smother each serving with sauce.
5. Place dish in broiler until the top of the sauce in speckled brown & bubbly. Remove from broiler, add tomatoes, & cross cross 4 stalks of asparagus (per serving) over top, & serve.
6. For each serving, slice up half an avocado & add as garnish.

Chef’s Note: The Kentucky Hot Brown retains a special place in my heart, as I was born in Kentucky. Of course, I had to add in more of a California flavor (and a dash of my Maryland side too) to make it healthier.

Nancy’s Corn Dip

Trish — Thu, 13 Nov 2008 19:00:10 +0000

Submitted from Bill Samuels, Jr.
Serves 6-8

2 c. colby jack cheese		2 c. mayonnaise
1 c. fresh Parmesan		2 oz. canned jalapenos
22 oz. Green Giant Mexicorn (2 cans)		Frito’s Scoops corn chips

Mix ingredients together & bake at 350° F for 40 minutes. Serve with corn chips.

Baked Eyeballs Casserole

Trish — Mon, 20 Oct 2008 19:00:25 +0000

Here’s a great Halloween recipe for you to get you in the mood for the upcoming holiday!

From Favorite Brand Name Recipes, Vol. 7, No. 70, October 12, 2004.
Serves 8

1 jar (27.5 oz.) Prego© Hearty Meat Sauce – Authentic Italian Sausage		15 oz. part-skim ricotta cheese
¾ c. grated Parmesan cheese		8 c. hot cooked bow tie pasta (about 7 c. uncooked)
8 oz. small fresh mozzarella balls (about 1″)		2 tbsp sliced pitted ripe olives

1. Spray 3 qt. shallow baking dish with cooking spray.
2. Mix 1½ c. sauce, ricotta cheese, ½ c. Parmesan cheese & pasta in prepared dish. Spread remaining sauce over pasta mixture. Sprinkle with remaining Parmesan cheese. Cover.
3. Bake at 400°F for 25 minutes or until hot.
4. Arrange cheese balls randomly over pasta mixture. Place sliced olive on each cheese ball. Let stand 10 minutes before serving.

Note: If fresh mozzarella balls are not available, substitute 1 package (8 oz.) fresh mozzarella. Cut crosswise into thirds. Cut each third in 6 wedges, for triangle shaped eyes.

Francine’s Famous Salad Dressing

Trish — Sun, 07 Sep 2008 19:00:54 +0000

Submitted by Tyler Patton

1 egg yolk		1 tsp dijon mustard
2/3 c. canola oil		1/3 c. wine vinegar
garlic, pressed		salt & pepper
lemon juice		Parmesan cheese
Knorr Aromate seasoning (a dash)		Knorr Maggi seasoning (a dash)

Mix all ingredients & blend into your salad just before serving.

Alfredo Sauce

Trish — Sun, 30 Mar 2008 05:44:47 +0000

Submitted by lunchbox-20
Servings 8

½ c. butter		2 c. heavy cream
½ c. chopped fresh parsley		2 cloves crushed garlic
3 c. grated parmesan

Melt butter in a medium saucepan over medium to low heat. Add cream & simmer for 5 minutes. Add garlic & cheese & whisk quickly, heating through. The parmesan should be mostly melted when done. Sift in parsley & serve over pasta.

Pasta Salad

Trish — Sun, 30 Mar 2008 05:16:14 +0000

Submitted by Carli

1 pkg multicolored spiral pasta		1 small head broccoli, cut into florets
¼ cauliflower, cut into florets		1 c. cherry tomatoes, quartered
1 small can sliced black olives		1 c. Parmesan cheese
1 c. chopped bell pepper (any variety)		1 bottle Italian dressing

Cook pasta as directed on package, then rinse & cool under cold water. Combine all ingredients in a large bowl & mix thoroughly. Cover & refridgerate; serve chilled. Receipe works well doubled or tripled for a crowd.

Decadent Potatoes

Trish — Sun, 30 Mar 2008 02:03:40 +0000

Submitted by Saucy
Serves 6-8

2 lbs red potatoes (6-8 large)		2 c. heavy cream
3 c. grated Swiss Gruyère cheese		freshly ground pepper
ground nutmeg to taste		½ grated Parmesan cheese

1. Preheat oven to 375°F. Lightly butter a 12″ baking pan.
2. Scrub potatoes well & blot them dry, leaving peel on. Slice them very thinly & divide into 3 equal portions. Pour about ¼ c. of the cream into the bottom of the pan. Lay 1/3 of the potatoes evenly in rows on top of the cream. Sprinkle 1/3 of the Gruyére on top of the potato slices. Pour 1/3 of the cream over this Grind a little pepper & nutmeg over top. Repeat the process until all ingredients (Save for the parmesan) are used up. You will have 3 layers.
3. Top it off by sprinkling parmesan evenly over the top of the dish. Cover with foil & bake for 30 minutes. Remove the foil & bake for an additional 20 minutes, or until the top is browned & potatoes tender (Cooking time will vary depending on oven).

Garlic Parmesan Mashed Potatoes

Trish — Sun, 30 Mar 2008 02:01:12 +0000

Submitted by Wally

1 whole head garlic, roasted		1 – 1½ medium potatoes per diner
3 tbsp butter		¼ c. whole milk, half & half, or cream
1/3 c. shredded Parmesan		1 tbsp dried parsley
salt & pepper to taste

To Roast Garlic:
1. Cut the top off of all the individual cloves of the head, keeping the entire head of garlic intact.
2. Place in a square of aluminum foil that will be large enough to wrap the entire head & enclose it.
3. Drizzle olive oil over the top & sprinkle with a pinch of kosher salt.
4. Wrap the garlic in the foil & place in 350°F oven for 1 hour.
For Main Dish:
1. Cut potatoes into roughly bite sized pieces, close to the same size. Place potatoes in a large stock pot & cover with enough water to just barely cover the potatoes.
2. Bring to a boil & reduce heat to medium & simmer for approximately 10-15 minutes or until the potatoes are fork tender.
3. Remove the potatoes from the water, but place them back into the still warm pot. Add butter & milk, & mash with either potato masher or electric hand mixer until it begins to smooth but is still quite lumpy.
4. Add parmesan & continue to mash until you reached the desired consistency. Add parsley on top for garnish & enjoy.

Old World Manicotti

Trish — Sun, 30 Mar 2008 01:54:33 +0000

Submitted by Trish
Serves 6

12 large manicotti shells		4 c. shredded mozzarella cheese, divided
2 c. ricotta cheese		6 tbsp chopped fresh basil or
1 (26 oz.) jar prepared spaghetti sauce, divided		2 tbsp dried basil
½ c. grated Parmesan or Romano cheese

1. Preheat oven to 350°F. Spray 13″ x 9″ baking dish with nonstick cooking spray.
2. Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on paper towels.
3. For filling, in medium bowl, stir together 3 c. mozzarella with the ricotta & fresh basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture.
4. Spoon 2 c. spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
5. Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.

Fettuccine Alfredo To Kill For

Trish — Sun, 30 Mar 2008 01:48:05 +0000

Submitted by smalltownsongs
Serves 4

1 box Barilla brand fettuccine		½ stick butter
1 qt heavy cream		8 oz. Parmesan cheese
6 cloves garlic, minced		2 tbsp basil
1 tbsp oregano		1 tsp salt
2 tsp black pepper		olive oil

1. In a big pot fill ¾ of the way with cold water. Dash some salt in there, & about a tbsp or so of Olive Oil. Bring that to a boil, & throw in your box of pasta. If it’s Barilla brand it will be about 11½ – 12 minutes to boil until done. Be sure to stir it every so often. Drain it, put it aside.
2. In a good sized saucepan, throw in the garlic, basil, oregano, salt, & pepper with the butter. On low-medium heat, simmer until butter melts. Once the butter melts, sauté herbs for about 3-5 minutes (stirring constantly), any longer than that & the mixture will burn.
3. Turn the heat up to medium level & splash a little heavy cream in there & get a good stir going. I’d say, maybe ½ c.. Keep that up every 5 minutes until you have about a ½ container left. Now you’ve got about ½ container of cream left, some unused cheese, & the herb mixture. Open the container of cheese. With a kitchen knife, stab at the cheese in the container & break the bigger clumps of cheese down.
4. Put about a quarter of the cheese into the pot. Stir well, pour in ½ c. of the remaining cream, & repeat until you have no more cheese or cream left. Turn the heat up to medium-high heat & stir every 3-5 minutes for about 15 minutes The cream will eventually expand & “puff” up the whole thing, so don’t panic. When that happens, turn the heat to low, & get ready to serve. If it doesn’t happen, no worries, after your 15 minutes is up (after adding the last of the cream & cheese) just turn the heat down to low & prepare to serve.
5. Put some pasta on the plate, dump some sauce on all over it, garnish with a basil leaf.