parmesan cheese

Course: 
  • 2 tablespoons olive oil
  • 1 cup minced yellow onion
  • 4 cloves garlic, minced
  • 2 tablespoons + ½ cup spicy barbecue sauce (we used Uncle’s)
  • 2 tablespoons Worcestershire sauce
  • 1 cup Italian seasoned breadcrumbs
  • 2 tablespoons minced parsley
  • 2 teaspoons granulated onion
  • 1 to 2 tablespoons half & half
  • 2 well-beaten eggs
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 bunch green onion tops, sliced
  • ¼ cup finely grated Parmesan cheese
  • salt, pepper, and cayenne pepper to taste
  • 2 tablespoons catsup

Barbecue Meatloaf

Spicy Meatloaf

Click image to enlarge

Course: 
  • 1 pound lean ground beef
  • 1 cup finely chopped onion
  • ½ cup finely chopped celery
  • 16-ounce can tomato paste
  • ½ teaspoon oregano
  • 3 teaspoons salt in all
  • ¼ teaspoon black pepper
  • ¼ teaspoon cinnamon
  • 2 tablespoon chili powder 
  • 2 cloves garlic, minced
  • 2 tablespoon grated Parmesan cheese
  • 6½ cups water in all
  • 2 teaspoons salt
  • 4 eggs
  • ½ cup milk
  • 4 cups plain or seasoned breadcrumbs
  • oil for frying
  • 5 cups of cooked sticky rice

Arancini (Italian Rice Balls)

Click image to enlarge

  • all-purpose flour, for rolling out the dough 
  • 1 box (17.3 ounces) frozen puff pastry, both sheets thawed according to package directions
  • 2½ cups shredded cooked chicken (rotisserie chicken is fine)
  • 1 cup pesto sauce, home made or good-quality store-bought
  • 1 cup frozen peas, unthawed 
  • 1 large egg, beaten 
  • 2 tablespoons grated Parmesan cheese 
  • Freshly ground black pepper

Pesto Chicken Turnovers

Pesto Chicken Turnovers

Click image to enlarge

Course: 

Lasagna:

  • 24 ounces ricotta cheese
  • 1 ball fresh mozzarella, grated
  • 1 cup chopped fresh parsley (optional)
  • salt and finely ground pepper to taste
  • 3 eggs
  • 1 quart Rose’s Marinara Sauce (recipe follows)
  • 1 package lasagna noodles, cooked in salted water until barely al dente
  • cooking oil
  • ½ cup freshly grated Parmesan cheese

 

Rose's Marinara Sauce

  • 2 28-ounce cans plum tomatoes, preferably   San Marzano
  • ¼ cup olive oil
  • 3 cloves garlic, in all
  • 1 tablespoon finely chopped parsley
  • 2 tablespoons finely chopped basil
  • salt and pepper to taste
  • 1 teaspoon sugar (optional)
  • 1 whole dried hot red pepper (optional)

Jim's Three-Cheese Lasagna

Jim's Three-Cheese Lasagna

Click image to enlarge

Course: 
  • 1½ cups (3 sticks) butter 
  • 3 cups chopped onions 
  • 2 cups chopped green bell peppers 
  • 1 cup chopped celery 
  • ½ cup all-purpose flour 
  • ½ cup chopped fresh parsley 
  • 1½ pounds medium shrimp, peeled and deveined 
  • 1½ pounds peeled crawfish tails 
  • 2 cups half-and-half 
  • 1 pound Velveeta or American cheese, cubed 
  • 2 tablespoons chopped pickled jalapeño peppers 
  • 2 teaspoons chopped garlic 
  • salt 
  • cayenne pepper 
  • 1 pound fettuccine, cooked according to the package directions and drained 
  • 1 cup grated Parmesan cheese 

Shrimp and Crawfish Fettuccini

Click image to enlarge

 

Pages

Subscribe to RSS - parmesan cheese