Best Parmesan Recipes
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Top Rated Parmesan Recipes
For flawless crispy breaded chicken without all the oil, look no further than this air-fryer recipe. Set up a breading station, pour your sauce, shred some cheese and have a delicious dinner on the table in under 40 minutes.Recipe courtesy of Bits and Bites
This roasted cauliflower dish gets an upgrade with a delicate melted Parmesan topping, and whole roasted garlic cloves.
This recipe combines two classic dishes into one tasty dinner. It's meatloaf night, Italian-style.Recipe courtesy of Jason Goldstein, of Chopy Happy
These simple, savory shortbreads are rich and salty: the perfect accompaniment to your pre-dinner drink.This recipe is courtesy of Nigella Lawson.
This baked appetizer is easy and healthy — and for those with fancy plates or bowls, it can be really pretty, too.The fresh oregano is key in this recipe, so don’t be lazy and use the dried stuff. Feel free to swap in salted mozzarella for a more gooey filling.After you pop the tomatoes in the oven to bake, you will have plenty of time to tend to more complicated dishes or last-minute details.Click here to see 11 Easy Appetizer Recipes.
A thin wafer made just from finely grated parmesan cheese baked in the oven. It's wonderful as an elegant topper for your salads or entrees. As a bonus, they are gluten-free.-**Jubes**This recipe is courtesy of **Jubes** via Food.com.
An ideal wing always consists of the following:1. Bones, whoever says they like boneless wings is fooling themselves.2. Even spice or sauce throughout, for consistency.3. A cooling agent, i.e. blue cheese, ranch, etc., because water won't cut it.What happens, however, when you break all the rules, shift the spice barrior, and kick the flavor up about three notches? Cue recipe!Click here to see 7 Creative Ways to Make Wings.
Chicken parmesan is a quintessential Italian meal, but the cheesy-bready-saucy combination that makes this dish so irresistible can also pack an unhealthy punch. If you're looking for a lighter option that will still impress your Italian food fanatics, try out this recipe that features chunky, homemade marinara sauce and pan-fried chicken cutlets.This recipe is courtesy of Emily Paster, West of the Loop.
Quesadillas often feel too heavy for the health-conscious. While this recipe may not be healthy per se, it at least adds a bit of complexity and brightness to a normally traditional dish. The shrimp and Parmesan create a quesadilla that will stand out from the pack.Click here to see Quesadillas to Suit Every Taste.
Add corn and parmesan to your polenta for a salty and sweet grilled side.This recipe is courtesy of Epicurious.
Eggplant parmesan was a staple in my house growing up. I've always known I could never make it as good as my mother because, well, can anyone ever make anything as good as their own mother? Nevertheless, I make eggplant parmesan because I love it. Even if it didn't come from the kitchen of my childhood, it's delicious.Click here to see Cozy Comfort Food Recipes.
Skip the mashed potatoes this time and make risotto instead. The potatoes in this recipe are simmered in a flavorful chicken stock until perfectly tender, and then are stirred into a cheesy risotto. A handful of arugula adds the perfect sharp bite.
Here is a recipe for chicken breasts parmesan
Juicy, tender chicken breasts topped with oodles of cheese.
GN Archives Published: May 25, 2021 19:00
¼ cup grated Parmesan cheese
1 tsp dried parsley flakes
8 large chicken fillets (3/4 to 1 kg)
½ cup grated mozzarella cheese (about 60gm)
1. Mix tomato puree, Italian seasoning and garlic salt in 2 cup measure. Cover with plastic wrap. Microwave at high, 2 minutes. Stir. Reduce power to medium. Microwave 5 minutes stirring once. Set sauce aside.
2. Mix corn flake crumbs, 1/4 cup parmesan cheese and the parsley flakes. Dip chicken fillets in beaten egg, then in crumb mixture. Place in rectangular baking dish, 30X20 cm or 25cm square casserole. Cover with plastic wrap. Microwave at medium-high until chicken is tender, 9 to 14 minutes, rearranging after half the cooking time (do not turn over).
3. Pour sauce over chicken. Sprinkle mozzarella cheese over chicken breasts. Sprinkle with parmesan cheese. Microwave at medium-high until mozzarella cheese melts and sauce is hot, 2 to 5 ¼ minutes.
Cutting Potatoes for Roasting
You could use Yukon Gold potatoes and cut them into 1-inch pieces, or you could use (as I did ion these photos), small yellow/golden potatoes and cut them in halves or quarters depending on their size—for this recipe I kind of like cutting them a little smaller than I often do for roasted potatoes. The Parmesan-ey crust is really what these are all about, so let’s just go for as much outer surface area as possible, shall we?
Use this delicious Italian cheese in our best ever parmesan recipes. Make delicate parmesan crisps, a family-friendly pasta dish or a savoury pastry.
These are a great addition to Christmas dinner, and perfect for Boxing Day bubble and squeak. if you have any left over
These crisp cheesy wafers, from Gordon Ramsay, are simple to make and look great served with risotto
Make this simple yet delicious twist on one of our favourite greens as the perfect side dish for a roast dinner
Cacio e pepe
Whip up a simple cacio e pepe for a speedy lunch. With four simple ingredients – spaghetti, pepper, parmesan and butter – this is a storecupboard favourite
Coat your roast potatoes with polenta for extra crunch and parmesan for seasoning. A great side dish for a special Sunday roast or Christmas lunch
Parmesan spring chicken
Dish up an easy, delicious chicken dinner that's full of spring flavours. The parmesan coating gives a satisfying crunch, and the meat inside stays tender
Roasted swede with parmesan
Make these chips as the perfect accompaniment to fish and also haggis. You might want to make extra, as these will be gobbled up in no time
Sausage & parmesan cobbler
Warm your cockles with a hearty sausage stew topped with parmesan cheese cobbler swirls – serve with extra bread or crispy baked potatoes
Asparagus & Parmesan pastries
A chef's favourite treat is ready-rolled pastry. Perfect for a quick, easy, impressive supper, at any time of year
Truffled parsnip & parmesan bruschetta
Scented truffle oil and fresh parmesan make humble parsnips the star in this tasty Christmas canapé
Artichokes with Parmesan butter sauce
Globe artichoke leaves were made for dipping and here is a simple butter sauce perfect for the job
Ratatouille & parmesan bake
Get all five of your five-a-day with this ratatouille & cheese bake that is healthy and filling as well as being gluten-free and vegetarian
Artichoke soup with Parmesan sticks
A delicious vegetable soup with a nutty bite, it's so simple to make and low-fat. By Gary Rhodes
Easy pesto pasta
This supper couldn't be easier. Make our filling pesto pasta recipe for a quick, family-friendly dish you can throw together with storecupboard ingredients
One-pot four cheeses pasta
A winning weeknight dinner, Sabrina Fauda-Rôle’s one-pot dish features goat’s cheese, mascarpone, comté and blue cheese.
Spinach, mascarpone and ham hock rotolo
Grana Padano and creamy mascarpone take this ham hock rotolo to cheesy new heights, perfect for a comforting family meal.
Plenty of parmesan cheese is key in this quick and easy fettucine alfredo, a perfect weeknight dinner for four.
Chorizo and bacon mac ’n’ cheese
This classic gets an update with salty bacon and smoky chorizo, making for a satisfying and comforting dish.
Padella’s pici cacio e pepe
Pasta, butter and plenty of parmesan are the heroes in this classic Tuscan recipe from Padella that’s winningly simple to make.
Easy spaghetti carbonara
This simple but satisfying combination of parmesan, crispy bacon and freshly ground pepper is a real crowd-pleaser and makes for a speedy midweek meal.
One-pot creamy pancetta and parmesan pasta
Parmesan, pancetta and double cream meet in this ultra-creamy one-pot pasta, a comforting weekend treat for the whole family to tuck into.
Tuna pasta bake
Tuna pasta bake is made extra cheesy with plenty of oozing cheddar baked with fusilli, rosemary and dried chilli flakes.
Cottage cheese alfredo
Cottage cheese is combined with milk and garlic granules to make a smooth and cheesy pasta sauce, perfect with wholewheat spaghetti.
Creamy tomato and basil rigatoni bake
Featuring nutty parmesan, creamy mozzarella and juicy chopped tomatoes, this veggie dish is easy to put together and offers moreishly cheesy results.
One-pot pasta with goat’s cheese and spinach
Soft goat’s cheese pairs well with wilted spinach in this creamy and rich penne dish, garnished with more parmesan for extra cheesy flavour.
Meatball melt lasagne
A belter of a main, meaty lasagne is jazzed up with meatballs, mozzarella and parmesan for an indulgent Italian dish to present at your next dinner party.
Baked spinach-and-ricotta-stuffed shells
Creamy ricotta and spinach fill giant pasta shells in this impressive veggie pasta bake for two, ready on the table in under an hour. Try our vegetarian bake ideas here.
Winter greens and ricotta cannelloni
Our filling veggie main of winter greens, creamy ricotta and cannelloni will have your guests coming back for more.
One-pot creamy lemon and spinach ravioli
This creamy, fresh-tasting one-pot pasta with a soft cheese and parmesan sauce is a brilliantly speedy weeknight dinner for two.
Creamy salmon pasta
Parmesan, crème fraîche, lemon zest and juice, black pepper and parsley combine to make a dinner bursting with creamy, zesty flavours.
Meet Our 4 Eggplant Parmesan Contenders
Admittedly, I went into this battle with a favorite: Marcella Hazan’s Eggplant Parmesan from her cookbook Essentials of Classic Italian Cooking. To prevent my own bias, I left it out of the battle, and instead used it as my gold standard. If another recipe could live up to hers, it deserved to win. I also wanted a winner that was available to everyone online.
I wanted to battle off four recipes that showed off how diverse eggplant Parmesan is. The dish is both Italian and Italian-American, and you’ll find it made quite differently in both places, and within families as well. Ultimately, I landed on recipes from Martha Stewart, Serious Eats, Emiko Davies on Food52, and Stacy Adimando, from her cookbook, Piatti, on Saveur.
In Italy, the origins of the dish are debated — some say Sicily and some say Naples. Both versions involve tomato sauce and eggplant that’s fried but not breaded, but in Sicily a traditional cheese called caciocavallo is used (it’s similar to aged provolone), and in Naples, it’s local mozzarella. I knew I needed to try both styles, which led me to Emiko Davies Sicilian version on Food52 and Serious Eats’ Neapolitan one. Interestingly, Parmesan wasn’t used in these classic Italian versions because it comes from the northern city of Parma and wasn’t widely available until many years later. (It’s therefore thought the name eggplant Parmesan stems from the word parmiciana, which in Sicilian dialect refers to wooden shutters with layered horizontal slats, similar to how the dish itself is layered).
I picked Stacy Adimando’s recipe from her cookbook, Piatti, which is featured on Saveur with permission from Chronicle Books, because it represented an Italian-American version, which tend to be richer and more decadent because the eggplant is breaded before it’s fried and two kinds of cheese are used — mozzarella and Parmesan or Pecorino. Many recipes now even skip the frying in lieu of baking the eggplant, which is why I selected Martha Stewart’s recipe as my final contender.
How to Cut Broccoli for Roasting
You can cut the broccoli into the pieces for roasting any way you normally do it. One way is to cut the tops of the broccoli into florets, and then peel the stems of the broccoli and slice those pieces into 1-inch slices. Another is to trim off the bottom of the stem, and peel off any thick skin from the stem, and then cut the broccoli into small pieces with some of the stems attached, like little trees. Both work just fine.
Best Parmesan Roasted Broccoli: This is a featured side dish many a night in our house. It’s delicious, easy to make, and goes with pretty much everything.Tweet This
When making this recipe, preheat the oven to 425 degrees Fahrenheit.
Then, get out a large baking sheet and line it with aluminum foil, and spray it with nonstick cooking spray.
After washing, and dicing your potatoes, dump them onto the foil-lined baking sheet.
Once all of the potatoes are on the sheet, drizzle oil over the top of the potatoes and use your hands to toss all of the potatoes in the oil, making sure they are covered.
Then in a small mixing bowl combine together the Parmesan cheese, paprika, garlic powder, salt, and pepper.
Mix all of the seasonings together well and then using your fingers, sprinkle the seasoning mixture over top of the diced potatoes.
Then, using your hands, rub in the spices to make sure that all of the potatoes get seasoned.
Now, place the pan in the oven and cook the potatoes in the oven uncovered for 35-45 minutes.
While they are baking, you’ll have to stir them every 10-15 minutes or so to prevent the potatoes from burning on one side.
When they are done baking, remove the potatoes from the oven and sprinkle them with a little more salt and pepper, then serve them immediately.
- 3 boneless skinless chicken breast halves
- 1 3/4 cups buttermilk, divided
- 2 medium cloves garlic, minced (about 2 teaspoons)
- Kosher salt and freshly ground black pepper
- 1/2 loaf crusty italian bread, crust removed, sliced into 1/2-inch slices
- 5 ounces grated Parmesan cheese, plus more for serving
- 1 1/2 cups all-purpose flour
- 2 large eggs
- 1/2 cup vegetable or canola oil
- 1 quart Italian-American red sauce (see note)
- 10 ounces fresh mozzarella cheese, cut into 1/2-inch chunks
- 2 tablespoons minced fresh parsley, basil, or a mix
- Canola or olive oil cooking spray
- 2 large eggs
- 2 tablespoons water
- 1 cup panko breadcrumbs
- ¾ cup grated Parmesan cheese, divided
- 1 teaspoon Italian seasoning
- 2 medium eggplants (about 2 pounds total), cut crosswise into ¼-inch-thick slices
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 (24 ounce) jar no-salt-added tomato sauce
- ¼ cup fresh basil leaves, torn, plus more for serving
- 2 cloves garlic, grated
- ½ teaspoon crushed red pepper
- 1 cup shredded part-skim mozzarella cheese, divided
Position racks in middle and lower thirds of oven preheat to 400°F. Coat 2 baking sheets and a 9-by-13-inch baking dish with cooking spray.
Whisk eggs and water in a shallow bowl. Mix breadcrumbs, 1/4 cup Parmesan and Italian seasoning in another shallow dish. Dip eggplant in the egg mixture, then coat with the breadcrumb mixture, gently pressing to adhere.
Arrange the eggplant in a single layer on the prepared baking sheets. Generously spray both sides of the eggplant with cooking spray. Bake, flipping the eggplant and switching the pans between racks halfway, until the eggplant is tender and lightly browned, about 30 minutes. Season with salt and pepper.
Meanwhile, mix tomato sauce, basil, garlic and crushed red pepper in a medium bowl.
Spread about 1/2 cup of the sauce in the prepared baking dish. Arrange half the eggplant slices over the sauce. Spoon 1 cup sauce over the eggplant and sprinkle with 1/4 cup Parmesan and 1/2 cup mozzarella. Top with the remaining eggplant, sauce and cheese.
Bake until the sauce is bubbling and the top is golden, 20 to 30 minutes. Let cool for 5 minutes. Sprinkle with more basil before serving, if desired.