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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 ...
Image credits: Dramatic_Cream_2163 #8. My Grandmother's fresh tomato sauce. A couple pounds of campari tomatoes, some olive oil, basil, garlic, and white wine. You just heat the oil and add the ...
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
Here, savory pancetta gets paired with sun-dried tomatoes, garlic, and oregano, then simmered with heavy cream and finished with grated Parmesan and fresh spinach.
Graters produce shreds that are thinner at the ends than the middle. This allows the grated material to melt or cook in a different manner than the shreds of mostly uniform thickness produced by the grating blade of a food processor. Hand-grated potatoes, for example, melt together more easily in a potato pancake than food-processed potato shreds.
Fresh mozzarella is different from shredded. The handmade cheese is a healthy, delicious delicacy. Here's how to use it to make three easy recipes.
4 ounces grated Parmesan cheese 20 ounces ricotta cheese 12 ounces shredded cheddar or Jack cheese, plus more for serving Sour cream, for serving ½ stick unsalted butter 4 ounces fresh mozzarella ...