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low-moisture mozzarella string cheese sticks. 2. large egg. 1 c. panko bread crumbs. 1/3 c. finely grated Parmesan. 2 tsp. dried basil. 1 tsp. garlic powder. 4 c. neutral oil. 1/4 c. store-bought ...
finely grated Parmesan, divided. 2 tbsp. unsalted butter. 1 tbsp. finely chopped fresh basil. 1 lb. shredded mozzarella. Directions. Preheat oven to 375°. In a medium saucepan over high heat ...
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.
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.
1 / 2 cup grated carrot; 1 cup (4 ounces) shredded cheddar or part-skim mozzarella cheese; 1 tbsp minced fresh parsley or 1 teaspoon dried parsley; 1 tsp dried basil, thyme or sage, optional; 1 tsp salt; 1 / 4 tsp pepper; 1 1 / 2 lb lean ground beef; 1 / 2 cup tomato sauce; 1 / 2 cup packed brown sugar; 1 tsp prepared mustard
To the bowl, combine lettuce, salami, mozzarella and garbanzo beans. Toss with vinaigrette to coat well. Finish with more pecorino and salt and black pepper, if desired.
Yields: 2-4 servings. Prep Time: 10 mins. Total Time: 10 mins. Ingredients. 1/4 c. extra-virgin olive oil. 1 tbsp. thinly sliced chives. 1 tbsp. white balsamic vinegar
Even with creamy half-and-half, shredded Mozzarella, and grated Parmesan, this meal rings in under 400 calories per serving. Plus, the beta-carotene, potassium, and antioxidants in spaghetti ...
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