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To whip up her five-cheese penne, you'll need: 1/2 cup freshly grated pecorino Romano. 1/2 cup shredded Italian fontina. 1/4 cup crumbled Italian Gorgonzola
It uses mascarpone, a type of Italian spreadable cheese, along with cream cheese and a ton of Parmesan for a sharp bite. Garlic, onions, and herbs give it extra flavor. Recipe: Refinery 29
1. Toast your bagel and spread cream cheese onto both sides, top with a few slices of smoked salmon. 2. Add {as little or as much as you like} sliced red onion, capers and dill. Read more from Chef Laura at Home.
Cook onion, stirring occasionally, until slightly softened and lightly golden, 4 to 5 minutes. Add 3 cloves garlic and cook, stirring, until fragrant, about 1 minute; season with 1 teaspoon salt.
Stir the sauce, ziti and 2 cups mozzarella cheese in the sauce pot. Spoon the beef mixture into 2 (12 1/2 x 8 1/2 x 2-inch) disposable foil pans. Top with the remaining mozzarella and Parmesan cheeses.
Stir the sauce, 1 cup mozzarella cheese and pasta in the saucepan. Spoon the mixture into a 3-quart shallow baking dish. Sprinkle with the remaining mozzarella cheese and Parmesan cheese. Bake at 350°F. for 30 minutes or until hot and bubbling.
Bagels with cream cheese are traditionally and most commonly served sliced horizontally and spread with cream cheese and other toppings. [1] Bagels with cream cheese are common in American cuisine, especially in the cuisine of New York City and American Jewish cuisine. Bagels with cream cheese became popular in the 1980s as they expanded beyond ...
Johnny Marzetti, or simply marzetti, is an American pasta dish in the cuisine of the Midwestern United States prepared with noodles, cheese, ground beef or Italian sausage, [1] and a tomato sauce that may include aromatic vegetables and mushrooms. [2]