parmesan – Recipes Sovereigns

PARMESAN GARLIC SPAGHETTI, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 18:53:26 +0000

HOW TO MAKE PARMESAN GARLIC SPAGHETTI, IF YOU LIKED IT SAY HELLO

INGREDIENTS:

8 ounces spaghetti
10 tablespoons unsalted butter
3 cloves garlic, minced
1 teaspoon crushed red pepper flakes, optional
1/2 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. In a medium saucepan, combine butter, garlic and red pepper flakes over medium heat until the butter has melted. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 4-5 minutes, skimming foam as necessary.
3. Remove from heat. Stir in pasta and Parmesan until well combined, about 2 minutes; season with salt and pepper, to taste.
4. Serve immediately, garnished with parsley, if desired.

GARLIC PARMESAN ROASTED SHRIMP, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 18:19:57 +0000

HOW TO MAKE GARLIC PARMESAN ROASTED SHRIMP, IF YOU LIKED IT SAY HELLO

INGREDIENTS:

1 pound medium shrimp, peeled and deveined
2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste
Juice of 1 lemon
2 tablespoons chopped parsley leaves, for garnish

DIRECTIONS:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, garlic, oregano, basil and Parmesan; season with salt and pepper, to taste. Gently toss to combine.
3. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Stir in lemon juice.
4. Serve immediately, garnished with parsley, if desired.

SLOW COOKER PARMESAN RANCH OYSTER CRACKERS, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 15:53:26 +0000

HOW TO MAKE SLOW COOKER PARMESAN RANCH OYSTER CRACKERS, IF YOU LIKED IT SAY HELLO

INGREDIENTS:

2 (8-ounce) packages oyster crackers
1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
4 cloves garlic, minced
1/4 teaspoon dried dill
1/4 cup vegetable oil
1/4 cup unsalted butter
1/2 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
2. Add oyster crackers, Ranch Seasoning, garlic and dill. Stir in vegetable oil and gently toss to combine.
3. Cover and cook on low heat for 1 hour, stirring occasionally. Stir in butter until melted, about 1-2 minutes.
4. Remove crackers from slow cooker and place in a single layer onto a baking sheet. Stir in Parmesan and let cool completely.
5. Serve, garnished with parsley, if desired.

ZUCCHINI PARMESAN CRISPS, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 15:16:13 +0000

HOW TO MAKE ZUCCHINI PARMESAN CRISPS, IF YOU LIKED IT SAY HELLO

INGREDIENTS:

1/2 cup vegetable oil
1 cup Panko*
1/2 cup grated Parmesan cheese
2 zucchinis, thinly sliced to 1/4-inch thick rounds
1/2 cup all-purpose flour
2 large eggs, beaten

DIRECTIONS:

1. Heat vegetable oil in a large skillet over medium high heat.
2. In a large bowl, combine Panko and Parmesan; set aside.
3. Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
4. Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate.
5. Serve immediately.

NOTES:

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

SHRIMP AND GNOCCHI WITH GARLIC PARMESAN CREAM SAUCE, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 15:10:39 +0000

HOW TO MAKE SHRIMP AND GNOCCHI WITH GARLIC PARMESAN CREAM SAUCE, IF YOU LIKED IT SAY HELLO

INGREDIENTS:

1 (16-ounce) package DeLallo Potato Gnocchi
2 tablespoons unsalted butter
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

FOR THE GARLIC PARMESAN CREAM SAUCE

- 1/4 cup unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth, or more, as needed
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 cup half and half*
- 1/2 cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well.
Melt butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
To make the garlic parmesan cream sauce, melt butter in the skillet skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste.
Stir in shrimp and gnocchi, and gently toss to combine.
Serve immediately, garnished with parsley, if desired.

NOTES:

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

PARMESAN CAULIFLOWER BITES, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 15:05:38 +0000

HOW TO MAKE PARMESAN CAULIFLOWER BITES, IF YOU LIKED IT SAY HELLO

INGREDIENTS:

1/2 cup vegetable oil
1 cup Panko*
1/4 cup freshly grated Parmesan
1 tablespoon Emeril’s Essence Creole Seasoning
4 cups cauliflower florets
1/2 cup all-purpose flour
2 large eggs, beaten

DIRECTIONS:

1. Heat vegetable oil in a large skillet over medium high heat.
2. In a large bowl, combine Panko, Parmesan and Emeril’s Essence; set aside.
3. Working in batches, dredge cauliflower in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
4. Add cauliflower to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
5. Serve immediately.

NOTES:

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

EASY GARLIC PARMESAN KNOTS, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 15:00:53 +0000

HOW TO MAKE EASY GARLIC PARMESAN KNOTS, IF YOU LIKED IT SAY HELLO

INGREDIENTS:

1/4 cup unsalted butter, melted
2 tablespoons freshly grated Parmesan
3/4 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
1 (16-ounce) tube refrigerated buttermilk biscuits

DIRECTIONS:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a small bowl, whisk together butter, Parmesan, garlic powder, oregano, parsley and salt; set aside.
3. Halve each of the 8 biscuits, making 16 pieces. Roll each piece into a 5-inch rope, about 1/2-inch thick, and tie into a knot, tucking the ends.
4. Place knots onto the prepared baking sheet and brush each knot with half of the butter mixture. Place into oven and bake until golden brown, about 8-10 minutes.
5. Serve immediately, brushed with remaining butter mixture.

BAKED BROCCOLI PARMESAN DIP, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 14:58:37 +0000

HOW TO MAKE BAKED BROCCOLI PARMESAN DIP, IF YOU LIKED IT SAY HELLO

INGREDIENTS:

2 teaspoons olive oil
1/4 cup Panko*
8 ounces PHILADELPHIA Cream Cheese, at room temperature campaignIcon Coupons
2 1/2 cups fresh broccoli florets
3/4 cup shredded cheddar cheese, divided
1/2 cup sour cream
1/4 cup grated Parmesan
1/4 cup milk
1 tablespoon Emeril’s Essence Creole Seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

Preheat oven to 375 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
Heat olive oil in a large skillet over medium high heat. Add Panko and cook, stirring, until browned and toasted, about 3 minutes; set aside.
In a large bowl, combine cream cheese, broccoli, 1/2 cup cheddar cheese, sour cream, Parmesan, milk, Emeril’s Essence, garlic powder and onion powder; season with salt and pepper, to taste.
Spread broccoli mixture into the prepared baking dish; sprinkle with remaining 1/4 cup cheddar cheese. Place into oven and bake until bubbly, about 20-25 minutes.
Serve immediately, sprinkled with Panko, if desired.

NOTES:

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

STEAK WITH GARLIC PARMESAN CREAM SAUCE, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 14:37:39 +0000

HOW TO MAKE STEAK WITH GARLIC PARMESAN CREAM SAUCE, IF YOU LIKED IT SAY HELLO

INGREDIENTS:

4 (12-ounce) rib-eye steaks*, 1 1/4-inch-thick, at room temperature
4 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

FOR THE GARLIC PARMESAN CREAM SAUCE

- 1/4 cup unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup beef broth, or more, as needed
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 cup heavy cream, or more, as needed
- 1/2 cup freshly grated Parmesan
- 1 ounce cream cheese, at room temperature
- Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in beef broth, basil and oregano. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream, Parmesan and cream cheese until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste.
Preheat oven to broil. Place an oven-proof skillet in the oven.
Using paper towels, pat both sides of the steak dry. Drizzle with olive oil; season with salt and pepper, to taste. Remove skillet from the oven and heat over medium-high heat.
Place the steak in the middle of the skillet and cook until a dark crust has formed, about 1 minutes. Using tongs, flip, and cook for an additional 60 seconds.
Place skillet into the oven and cook until desired doneness is reached, about 4-5 minutes for medium-rare, flipping once. Let rest for 3-5 minutes.
Serve immediately with garlic parmesan cream sauce, garnished with parsley, if desired.

NOTES:

*T-bone, filet mignon or New York strip steak can also be used.

SUN DRIED TOMATO PARMESAN BISCUITS, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 13:55:26 +0000

HOW TO MAKE SUN DRIED TOMATO PARMESAN BISCUITS, IF YOU LIKED IT SAY HELLO

INGREDIENTS:

4 cups all-purpose flour
3/4 cup freshly grated Parmesan cheese
1 (3-ounce) package sun-dried tomatoes, diced (about 2/3 cup)
1/4 cup chopped fresh basil leaves
2 cloves garlic, minced
4 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
1/2 teaspoon freshly ground black pepper
3/4 cup unsalted butter, frozen
1 3/4 cups buttermilk

DIRECTIONS:

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, combine flour, Parmesan, sun-dried tomatoes, basil, garlic, baking powder, salt, baking soda and pepper.
Grate butter using the large holes of a box grater. Stir into the flour mixture.
Add buttermilk and stir using a rubber spatula until a soft dough forms.
Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 10-12 rounds using a 2 1/2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.
Remove biscuits from freezer. Place into oven and bake for 15-18 minutes, or until golden brown.
Serve warm.