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anna k says ...
i love beets, pears and parmigiano with balsamic on arugula.
02/04/2010 7:30:33 AM CST
carrie nagel says ...
1 Large eggplant 2 T. olive oil 1/2 C chopped kalamata olives 1/2 C chopped sundried tomatoes in oil 1 C grated parmigiano reggiano 1 C fresh spinach 2 roasted red peppers from a jar 1 15oz can diced tomatoes w/seasoning 2 T fresh basil chopped shaved parmigiano reggiano cheese Salt Red Pepper Flakes Peel eggplant and slice into 1/2" circles. Sprinkle with salt. Heat grill pan and add olive oil. Place eggplant slices on grill 2 minutes/side. Combine shredded parmigiano regianno, olives and sundried tomatoes. In a baking dish layer 1 eggplant circle,spread cheese mixture to cover, a few spinach leaves, 1/2 roasted pepper, repeating one more time, finishing with eggplant. Top stack with diced tomatoes and sprinkle red pepper flakes to heat preferrence. Repeat process with remaining ingredients to make 2 stacks. Cover with foil and bake @ 350 degrees for 15 minutes. Uncover and shave PR cheese with a carrot peeler on top of each stack and sprinle with basil.
02/04/2010 7:40:27 AM CST
Mutzi says ...
My recipe for the "Parmigiano Reggiano Recipe Contest" This can be made for many or one person(s) I call this recipe: Poor Man's Meal Grate the Parmigiano Reggiano with fine hand grater so it can be aired out Depends on how much each individual wants. Leftover can be stored in the WFM containers with lids Boil the pasta of one's choice--Amount depends on the number that one feeds or self need portion Drain pasta and put in bowl large enough to add 365 WFM unsalted butter that is melted. Toss pasta till all seems to be well coated Serve pasta in nice bowls with spoons Have each person serve their needs to taste their needs for the grated Let each individual choose how much grated Parmigiano Reggiano they like. This meal can be served with toasted WFM Bread with garlic chips soaked in melted 365 WFM unsalted butter OR Spinach salad or House Salad from WFM Produce section with preference of 365 WFM Salad dressing of choice
02/04/2010 7:45:25 AM CST
Winnie says ...
Eggplant Pizza Pt. I - Eggplant 1 Eggplant (Small), Cut into 1/4" thick slices 2/3 cup Italian style Bread Crumbs 1/4 cup Water 4 Tbsp. Vegetable Oil 1 Egg 1/3 Cup Parmegiano Reggiano (Freshly Grated) Flour Salt & Pepper Pt. 2 - Pizza Store-Bought Cheese Pizza (okay, so I'm lazy!) 1/4 Cup Mozzarella Cheese Oregano (to further season pizza - I usually sprinkle some in my hand and spread it evenly over the pizza) Combine bread crumbs and cheese (Pt I) in bowl. Mix Eggs, water, salt, and pepper in separate bowl. Dip Eggplant in Flour, removing excess. Next, dip in egg mixture, removing excess. Then, dip in cheese and bread crumb mixture. Fry in vegetable oil until golden brown. Drain on paper towels. After the Eggplant is done, add the Mozzarella Cheese and Oregano to the prepared Pizza (you can use more, less, or neither, but I like to "spice up" frozen pizzas using my own/favorite ingredients). Evenly spread out Eggplant slices over the pizza. Bake in oven for the time allotted on the pizza package (generally 14-17 minutes at 400 degrees, for the pizza I usually buy). Enjoy, and thanks for the opportunity to share!
02/04/2010 7:49:51 AM CST
JoAnna L. Lewis says ...
Parmesan Chicken Parmesan 4 boneless skinless chicken breasts 1 Jar of Pasta Sauce(preferred: Muir Glen Four Cheese) 1 box of angel hair pasta 2 cups of seasoned croutons 1/3 cup of dry white wine 4 Tbsp of butter 2 Tbsp of Olive Oil 1 Large clove of garlic (pressed) 1 1/2 cups of grated Parmesan cheese Salt and fresh ground pepper to taste Preheat oven to 400 degrees. Rinse chicken and place in baking dish. Melt 2 Tbsp of butter and brush over both sides of chicken breasts. Sprinkle chicken with salt and fresh ground pepper. Coat both sides of breasts with ½ cup of the Parmesan cheese. Crush seasoned croutons to a ‘crumb’ consistency and apply to both sides of chicken. Cover and bake at 400 degrees for 30-40 minutes, depending on thickness of breasts. Pour Pasta Sauce in saucepan on stove to simmer for 20 minutes, prior to removing chicken breasts from the oven. Cook pasta according to directions and drain. Place the remaining butter, olive oil, white wine, and garlic clove (pressed) in a heated skillet. When butter has melted, add pasta and lightly sauté in garlic butter mixture. Add ½ cup of Parmesan cheese to the pasta and toss. Sprinkle with salt and fresh ground pepper to taste. Remove chicken from the oven. On 4 dinner plates arrange pasta mixture. Add chicken and smother with the Pasta Sauce. Sprinkle dishes generously with remaining Parmesan cheese and serve. *note* This dish is also great without the pasta sauce added, however it tends to be a little 'dryer' without it.
02/04/2010 7:50:54 AM CST
Emilie Dieck says ...
White Pizza Sauce: 2 T butter 3 T flour 1 cup milk 1/4 t kosher salt 1/8 t freshly cracked black pepper 1 garlic clove, minced 2 T fresh basil, minced 1/2 C Parmigiano Reggiano cheese, freshly grated Melt butter in a saucepan, add flour to make a roux. Slowly whisk in milk, adding gradually. Stir in remaining ingredients. Will thicken upon standing. This sauce is wonderful for a white pizza, or to toss with pasta and sauteed vegetables. It's very versatile and really showcases the wonderful flavor of Parmigiano Reggiano.
02/04/2010 7:51:57 AM CST
K Edelmann says ...
1 pkg rice noodles (med width) 1 cup greek yogurt 3 Tbs parm reg 1/2 c peas 1/2 c collard greens 1 clove garlic dash of nutmeg Soak Noodles in warm water for at least 10 minutes. In saucepan, combine yogurt, cheese, nutmeg and garlic. Simmer and add salt and pepper to taste. Add veggies to sauce and simmer for 2 minutes. Remove noodles from water and put into saucepan. Combine until noodles are coated. If sauce needs thinning, add some water from the soaking bowl. Transfer everything to large platter and top with more grated parmigiano reggiano.
02/04/2010 7:54:52 AM CST
Cynthia Robinson says ...
Italian Sausage,Vegetable and Tortellini Soup 3/4 lb. italian sausage meat, or turkey sausage meat. 1 med.onion, chopped 2 qts. beef broth 1 - 14.5 oz can whole italian plum tomatoes, cut up into chunks 1c. thinly sliced carrot 1c. zucchini, chopped 1 Tbsp each - fresh chopped parsley and basil 2 cloves garlic, minced 1/2 tsp. black pepper 1/2 bag frozen tortellini 1/2 c. freshly grated romano cheese. In large Dutch oven, saute sausage meat and onion until meat is no longer pink. Drain meat well to remove fat, place meat on layers of paper towel to absorb any remaining fat. I 2 qt saucepan, heat 1 qt beef broth to a boil, add tortellini and cook till almost done. Return to sausage meat to Dutch Oven, add 1 qt broth, tomatoes, carrot, basil and parsley, garlic, and garlic. Bring to a boil, cover, reduce heat and simmer for 10 minutes. When tortellini is almost done, add entire pan to Dutch oven, and add zucchini to pot. Return to boil, cover simmer additonal 10 minutes. Serve with crusty Italian bread, sprinkling each serving wit freshly grated romano cheese. To add even more flavor to the soup itself, add the rind of one piece of romano cheese. This gives incredible flavor to the soup and I actually prefer this! For an added kick, use 1/2 sweet sausage meat, and 1/2 hot sausage meat. AMAZINGLY GOOD!
02/04/2010 7:57:57 AM CST
Natalie Jurczyk says ...
Wild Mushroom Risotto Ingredients * 1.5 quarts Chicken Stock * 2 tablespoon Butter * 2 tablespoon Olive oil * 1 large Onion * 3 cloves Garlic chopped * 0.25 cup Porcini mushrooms thinly sliced * 0.5 cup Crimini Mushrooms thinly sliced * 0.5 cup Shiitake Mushrooms thinly sliced * 3 tablespoon Parsley chopped * 1.5 cups White wine * 3 cups Arborio Rice * 0.75 teaspoon Salt * 0.25 teaspoon Pepper freshly ground * 0.5 cup Heavy cream * 3 tablespoon Butter * 5 tablespoon Parmigiano Reggiano Preparation In a covered stockpot, bring the stock to a boil then reduce the heat to low and simmer. In a large saucepan on medium heat, cook 2 tablespoons of butter and the olive oil until sizzling, about 2 minutes. Add the onion, stir well and cook for two minutes. Reduce the heat to low and add the garlic, stir well and cook for 4 minutes. Raise the heat to medium-high, add the mushrooms, and 1 tablespoon of the parsley and cook for 3 minutes, stiring to prevent sticking. Add the wine and deglaze. Make sure you dislodge all the brown bits that might stick to the bottom of the pan. Cook for 2 minutes. Add the rice, salt and pepper and stir until all the wine has evaporated, about 2 minutes more. Add 3 cups of the simmering stock and bring to a boil, stiring continuously for 2 minutes. Reduce the heat to a low simmer, cover the saucepan and let the rice cook 15 more minutes. Stir the risotto. Raise the heat to medium and add 1/2 cup of simmering stock, stiring well until it is all incorporated. continue adding the simmering stock 1/2 cup at a time, and stiring well until all the risotto is cooked, about 5-8 minutes. Taste the rice with each addition of the stock it is perfectly cooked when tender to the bite. Don't worry if you haven't used all the stock. Turn off the heat, optionally add cream and butter, the rest of the parsley, the cheese and 1/2 cup of remaining simmering stock. Mix well and let the risotto rest for 3 minutes. Serve on a plate or deep pasta bowls. Pair with a Pinot Grigio and a crisp Italian salad.
02/04/2010 7:58:45 AM CST
Jason Yung says ...
Grilled Parmigiano Reggiano Cheese Sandwich 4 thin slices country (coarse texture) bread 1 1/2 cups finely grated Parmigiano Reggiano cheese Coarsely ground black pepper Unsalted butter Cover two slices of the bread with a layer of the fluffy grated cheese. Generously grind pepper over the top. Place the remaining slices of bread on top to make sandwiches. grated parmesan cheese On a large griddle or a frying pan (I like to use my cast-iron griddle), add enough butter to provide a generous film (about 2 tablespoons). Heat the butter over medium-low heat until foamy. Add the cheese sandwiches, pressing them onto the pan; slowly fry, regulating the heat so the butter does not burn. Once the sandwiches are a light brown, turn the sandwiches over, and press down with a spatula to compress slightly. Brown the other side. When done, transfer the sandwiches to a paper towel to drain off any excess butter. Cut each sandwich in half diagonally, and serve with your favorite wine. Makes 2 whole sandwiches and 16 finger sandwiches.
02/04/2010 8:01:22 AM CST
Helen Castaldo says ...
I use Parmigiano Reggiano in alot of dishes, so this is difficult for me. Kid Friendly Broccoli Remove tuff stems from a bunch of broccoli and chop the rest. Put the broccoli in a baking dish and drizzle with olive oil, salt and pepper, some panko bread crumbs and top with the Parmigiano Reggiano. You can put as much as you want, but remember, the more the tastier. The kids will love it!!!!
02/04/2010 8:03:56 AM CST
Shelly Nehouse says ...
Colorful pasta 1 box of protein pasta, rotini or shells 4 small celery stalks 4 peeled carrots 1 small red onion 1 can diced tomato's with juice 2 cloves garlic 1 TBL of chopped fresh basil or dried dried red pepper flakes salt & pepper 2 TBL of Olive Oil Lots of Fresh Grated Parmigiano Reggiano In a food processer, chop up the celery, then the carrots, then the onion, then the garlic Heat olive oil in large skillet, after you chop each item above add it to the pan and saute for 5-7 minutes. Add the can of diced tomatoes and let cook for 5-7 minutes. Add the basil. Season with salt & pepper. Add red pepper flakes for some heat Toss cooked pasta with skillet ingredients and sprinkle a generous amount of Parmigiano Reggiano. Enjoy
02/04/2010 8:06:34 AM CST
Natalie Jurczyk says ...
Melon and Prosciutto Salad with Parmigiano-Reggiano This colorful appetizer would be a fine addition to an antipasto spread. Parmigiano-Reggiano provides nutty contrast to sweet melons and mirrors the taste of salty prosciutto. Ingredients •3 cups (1/2-inch) cubed honeydew melon (about 1/2 medium melon) •3 cups (1/2-inch) cubed cantaloupe (about 1 medium melon) •2 tablespoons thinly sliced fresh mint •1 teaspoon fresh lemon juice •1/4 teaspoon freshly ground black pepper •2 ounces thinly sliced prosciutto, cut into thin strips •1/2 cup (2 ounces) shaved fresh Parmigiano-Reggiano cheese •Cracked black pepper (optional) •Mint sprigs (optional) Preparation: Combine first 5 ingredients, tossing gently. Arrange melon mixture on a serving platter. Arrange prosciutto evenly over melon mixture; sprinkle with Parmigiano-Reggiano. Garnish with cracked black pepper and fresh mint sprigs, if desired. Wine note: I adore the sweet-salty-herbal flavor of this salad. It's so refreshing and so summery. A good wine partner should exude the same characteristics. While you could opt for an Italian pinot grigio, I find a fuller-bodied California pinot grigio works even better, especially given the full flavors of the prosciutto, mint, and Parmigiano. A great choice: Estancia Pinot Grigio 2005 (California), $12. Yield: 8 servings (serving size: about 3/4 cup)
02/04/2010 8:06:36 AM CST
Jen says ...
Cheese Crisps 1 cup freshly shredded Parmigiano Reggiano Preheat oven to 400 degrees. Cover sheet pan with parchment paper. Heap tablespoonfuls of shredded Parmigiano Reggiano onto the pachment-covered sheet pan, leaving 2 inches between heaps. Bake in oven for 4-6 minutes or until golden. Let cool. Munch plain or top with fresh tomatoes & basil mixed with a bit of olive oil.
02/04/2010 8:09:14 AM CST
Catherine Fredman says ...
Here's a delicious recipe for the Parmesan contest: Shrimp and Three Peppers over Pasta Serves 4 1 lb fresh shrimp, peeled -- I love the Maine shrimp in season right now 2 T flour 2 T grated parmesan 2-3 T olive oil 3-4 garlic cloves, minced 2 bell peppers, 1 green, 1 red, sliced fine 1/2 cup leeks, sliced thin 1/4 tsp hot red pepper flakes 1/4 dry white wine or dry vermouth salt and freshly ground black pepper dash of heavy cream (optional) Pasta -- spaghetti or linguine, makes no difference Plenty of freshly grated Parmesan for garnish Toss the shrimp with the flour and parmesan. Heat the olive oil in a large flameproof casserole. Saute the shrimp until golden brown. Remove and set aside. In the same casserole, saute the garlic until golden. Add the bell peppers, leeks and hot red pepper, and saute until the veggies are slightly wilted. Return the shrimp to the casserole. Deglaze with white wine and let the sauce cook down a bit, stirring occasionally. Season to taste with salt and pepper; don't use too much salt because you'll be adding more Parmesan. If you want to gild the lily, add a dollop of heavy cream. Serve on top of good pasta, with an ample amount of freshly grated Parmesan on top. Enjoy!
02/04/2010 8:11:43 AM CST
christina says ...
Parmesan, Parrano, and Prosciutto Pizza Ingredients: -1 whole wheat pizza dough from Whole Foods -extra virgin olive oil -1 14.5oz can of 365 brand diced tomatoes -2-3 cloves of garlic, minced -1 tsp crushed red pepper flakes -handful of fresh spinach -fresh basil leaves -2 oz of prosciutto, sliced thin -4 oz of Parmigiano Reggiano cheese, grated -2 oz of Parrano cheese, grated Instructions: 1. Preheat oven to 450*. Roll out pizza dough...or flirt with the Whole Foods pizza man until he's nice enough to roll it out for you. 2. Brush dough lightly with olive oil. and place on a pizza stone. Set aside. 3. In a small bowl, mix together the diced tomatoes, minced garlic, and red pepper flakes. Top pizza with mixture. 4. Place pizza in oven for 10 minutes, or until crust appears golden. 5. Remove pizza from oven and top with spinach, basil, Parmigiano Reggiano, Parrano, then prosciutto slices. Bake for an additional 5 minutes. 6. Remove pizza, drool, and enjoy with a big glass of red wine!
02/04/2010 8:12:45 AM CST
cindy davis says ...
After a meal Slices of Reggiano and slices of pears with a mild red wine.. simple, delicate, and a little bit of Heaven
02/04/2010 8:13:16 AM CST
Judi Jecker says ...
Parmigianno Reggiano Recipe Contest ITALIAN FISH STEW Ingredients: 1 quart of your favorite Italian tomato sauce 2 tablespoons dill 2 tablespoons chopped Italian parsley 2 carrots diced 2 celery stalks diced 2-3 cloves garlic chopped 8 ozs fresh mushrooms diced a pinch of red pepper flakes 1 lb. white fish fillets, such as orange roughy or cod 1/2 lb. bay scallops 1/2 lb. medium size shrimp, tail on 2 bottles clam juice 1 8 oz. can of clams (or 8 oz fresh clams)*If using fresh clams add to the sauce along with the above fresh fish. 1/2 cup tiny diced parmigiano reggiano 1/2 cup pre-cooked orzo In a heavy saucepan heat your premade tomato sauce. Add clam juice, pinch of red pepper, dill, parsley, carrots, mushrooms, garlic and celery. Cook over medium-low heat until vegetables are cooked through (This can be done ahead of time). Place this sauce in a large saute pan, heat through on medium heat. Place white fish fillets in sauce, gently spooning sauce over fillets; add scallops and shrimp saute about 8-10 minutes or until the fillets are no longer translucent and the shrimp is pink and spongy. Add the diced parmigiano reggiano, orzo and *clams. Stir the clams and parm gently into the sauce and let saute for another two-three minutes until the cheese seems melted (but not longer than three minutes). Off heat, serve immediately with crusty bread and greens.
02/04/2010 8:15:45 AM CST
denise says ...
Parmigiano Pasta with Celery,Spinach and Veggie Crumbles 1 cup pasta (I used fusili) 3 celery stalks (chopped) 1 tablespoon butter 7 ounces vegetable broth (half a can) 6 oz. Spinach 1 cup veggie "burger" crumbles Freshly grated Parmigiano Reggiano In medium saucepan, melt butter and saute celery. Once celery is soft, add broth and bring to a boil. Upon boiling, add pasta and cook until al dente. Once the pasta is soft and has soaked up some liquid, stir in veggie crumbles and spinach (until wilted). Grate fresh Parmigiano Reggiano on top of the pasta just before serving. ENJOY :) This was a random kitchen creation that turned out wonderfully :)
02/04/2010 8:15:52 AM CST
Nancy says ...
Rub a fresh garlic clove on Whole foods ciabatta sliced bread. Toast at 350 in oven for 10 minutes, turning toast oven halfway. Meanwhile steam a squeaky artichoke heart (or two) in the pressure cooker. Squeeze lemon juice and flavor water with some bay leaves and pepper corns. After 13 miutes..cool and obtain the heart. Spread the lovieness over the toast and spinkle generously with grated parm. Pop back into toaster for a few minutes to melt the parm. Also works with smoked gouda!
02/04/2010 8:16:55 AM CST
Alta says ...
Gluten-Free Parmesan Macaroni and Cheese 4 cups dry gluten-free pasta (I used Tinkyada brown-rice fusilli) 1/4 c (1/2 stick, or 4 T) butter 3 T tapioca starch/flour 2 1/2 c milk 3 t dry mustard 1 t paprika 1 egg, beaten 12 oz mild white cheddar, grated 2 oz Parmigiano Reggiano, finely grated 1 t salt 1 t ground black pepper Cook the pasta as directed on package, removing from water 2-3 minutes early, so that the pasta is very firm. Drain. Preheat the oven to 350 degrees. Butter a large baking dish. In a large, heavy pot, melt the butter over medium-low heat, and pour in the tapioca starch.Whisk constantly, for 2-3 minutes, or until light brown. (Do not let it burn.) Pour in the milk, and add the mustard and paprika. Whisk until smooth, and cook, whisking constantly, until very thick. Reduce heat to low. Pour about 1/4 cup of the thickened sauce into the egg and whisk constantly to avoid the cooking the egg. Pour egg mixture into sauce, and whisk in all but about 1/2 cup of the cheddar and 1/2 cup of the Parmigiano. Stir until melted. Season with salt and pepper, tasting to adjust as needed. Pour in the pasta and stir to combine. Place into prepared baking dish and sprinkle with remaining cheeses. Bake, uncovered, for 25 minutes or until sufficiently browned. Serves 6-8.
02/04/2010 8:20:28 AM CST
Terri Johnson says ...
Winter Maryland Crabcakes~ 1 lb.jumbo lump or backfin crabmeat 1 egg sliced garlic/to taste shredded Parmigiano Reggiano/to taste (we like lots of both!) oregano/to taste(I use up to a tablespoon/dried) cayenne pepper/also to taste(I sprinkle it into the mix,up to a tsp.or so) Transfer crabmeat to medium-size bowl,checking for shell.Beat the egg separately&add to the crabmeat.Add the oregano&cayenne to the mix,shape into cakes&set aside. Slice your garlic(not super thin or it may burn)into a tablespoon of olive oil&a tablespoon of butter that are heating on medium heat in a cast iron skillet(I use them exclusively but probably not necessary to the recipe!)&sprinkle 1/2 of the grated cheese into the pan after the garlic. Add the crabcakes to the skillet&sprinkle the rest of the cheese on top of them~press it into them slightly.Cover the skillet with a glass lid&flip the crabcakes when they start to smell wonderful &/or appear to be cooking on top! Total time,including prep.approximately 25-35 mins. Delicious~
02/04/2010 8:21:47 AM CST
Katharine Galaitsis says ...
Recipe for eggplant with garlic and cheese For 4 people Need 3 large eggplants 3 cloves (or more to taste) garlic cloves, chopped 1 cup Parmigiano Reggiano cheese 1 cup cheddar oregano Italian parsley salt and pepper Directions: Wash eggplants and cut in half. Place cut side down on greased baking sheet and bake at 350 degrees until eggplant is soft. Scoop out the eggplant from the shells leaving about 3/4 of an inch all around as you are going to re-fill the shells. You have used 3 eggplants to have enough fill 4 shells fully. Take the contents of the 3 cooked eggplants and add the cheese, garlic, oregano, salt and pepper and stir together. You can add more cheese to taste. Fill 4 of the halves with the mixture and broil briefly to melt the cheese. Top with parsley and serve.
02/04/2010 8:24:13 AM CST
Rox Church says ...
Clams Au Gratin 12 Clams Salt, pepper Lime juice 1 cup ground Parmigiano Reggiano 2 Tbp Butter - If you can get the shells, it would be awesome. If not, place the clams on a shallow pan, season with salt, pepper, drops of lime juice. Top with the Parmigiano Reggiano and a little pieces of butter. Try to make a mound on every clam. Broil until the Parmigiano is golden and crunchy (about 7-8 min). Serve as an appetizer, witch chilled white wine. Or as a variation for a Surf & Turf dish.
02/04/2010 8:25:56 AM CST
Giulia Marrone says ...
Reggiano& Veggie delight (AKA how to pimp your veggie soup) x2 people: -1 cup of chopped celery -1 cup of chopped carrots -1/2 cup of barley -1 bunch of your favourite green leaves, chopped (spinach, green chards, bok choy or else) -2 vegetable bouillon cubes and 4 cups of water(or 4 cups of vegetable broth) -1 tbs of extra virgin olive oil & a pinch of salt -parmiggiano reggiano crusts (the outside hard parts you'd normally trow away) Heat the oil in a pan, adding the carrots, the celery and the pinch of salt. When they start to sizzle add the barley grains and stir thoroughly until they get golden. (about 2 minutes) Add the broth. When it gets to a boil add the greens and the parmiggiano crusts, reduce heat and let simmer for 10/15 minutes (or until barley is tender). Stir frequently as the parmiggiano crusts will melt and stick easily. I garantee the result will be one of the creamiest, richest and healtiest soup you ever tasted! PS.You can replace the barley with rice, or potatoes finely chopped, or lentils or mixed beans, the rusult will be equally delicious
02/04/2010 8:29:48 AM CST

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