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mary mickelson says ...
healthy eggplant parm 2 eggplants 1-2 jars of marinara sauce 9" by 12" oiled baking dish cup grated parm Pre heat oven 400. Slice eggpalnt half inch thick. Place on oiled cookie sheet. Bake 20 minutes, flip over and bake another 20 minutes. Layer in baking dish with sauce and grated parm starting and stopping with sauce. Alternately layer all as individual serving stacks of 3 eggplant slices on jellyroll pan or in individual ramikins for attractive individual servings. Bake until bubbly, 30 to 40 minutes. Top with chopped flat leaf parsley or basil, or both. Keeps well. After the eggplant slices are cooked, they can be stacked and refrigerated for several days. Individual stacks can be assembled to make quick individual servings.
02/03/2010 7:48:30 PM CST
Arlene Armstrong says ...
for the Parmigiano Reggiano Recipe Contest: Quick Spaghetti Sauce with Parmesan Cheese Saute onion, celery, Italian sausage, red pepper flakes, eggplant, chopped garlic and mushrooms in olive oil till vegetables are soft. Add 360 spaghetti sauce and a can of fire-roasted crushed tomatoes, Italian seasoning, then simmer for 20 minutes. Serve over cooked spaghetti. Top with chopped fresh parsley and a generous helping of good quality Parmigiano Reggiano.
02/03/2010 7:49:26 PM CST
Kazuko Ono says ...
First melt a few small anchovies in a pan, add chopped garlic and saute until cooked through, add 4 cup of hot broth (chicken, or beef, or vegetable) add cleaned muscles, clams, add 1 -2 tablespoons of good quality (sweet) balsamic vinegar salt and pepper to taste melt 2 cups or more Parmigano Reggiano cheese at the last moment just as you are serving add large thin shaves of Parmigano Reggiano! perfecto! If you want to instead of seafood you can replace with your favorite vegetables
02/03/2010 7:52:10 PM CST
Kathy Johnson says ...
Aside from just snacking on it plain...here is one of my favorite recipes using parmigiano reggiano, the ultimate of cheeses, which by definition, is made with raw milk from grass-fed cows, and loaded with taste and nutrition! Saute chopped tomatoes (fresh in the summer, canned in the winter) in a skillet with a little bit of olive oil and garlic, and with herbs of choice (such as basil, oregano and/or italian parsley). Let this cook down a bit, until thickened. Poach 2 organic, free-range eggs per person in tomato mixture by hollowing out a spot to crack the eggs into, then covering them up with some of the tomato mixture. When eggs are cooked to desired consistency (I like the white firm, but the yolks still runny) scoop them out with a generous portion of the tomato mixture. Sprinkle with a generous portion of freshly grated parmigiano reggiano and enjoy! This is Italian comfort food at it's best. I like to serve it with some toasted sourdough bread, spread with good butter from grass-fed cows.
02/03/2010 7:52:22 PM CST
Gisele Grad says ...
Recipe: 2 Tilapia filets mayonaise Parmesan shredded. Spread some mayo on one side of the fish. Add parmesan Bake in oven @ 400 for 10 min. You may add a favorite herb, ex:sage and prehaps some finely grated lemon peel or some seasonned bread crumbs and finish with the parmesan if you wish. Enjoy!
02/03/2010 7:52:46 PM CST
Mark Hallaq says ...
an amazing versatile cheese
02/03/2010 7:55:31 PM CST
Mick T says ...
Polpetti (Italian Cocktail Meatballs) Time: 30 minutes ½ pound each ground veal and pork, or any combination of ground meats 1 egg ¼ cup freshly grated Parmesan cheese ¼ cup chopped fresh parsley leaves ¼ cup minced onion Salt and pepper to taste 2 tablespoons extra virgin olive oil Flour for dredging 1. Combine meat in a bowl with egg, cheese, parsley, onion and salt and pepper. Mix well. Form into balls of any size; tiny ones (½ inch in diameter) are nice but take longer. 2. Put oil in a large skillet. Turn heat to medium. One by one, dredge meatballs in flour and add them to oil. Cook, turning as necessary, until nicely browned all over, 10 to 15 minutes; serve hot or at room temperature. Yield: 6 to 8 servings
02/03/2010 7:55:57 PM CST
Laurie Clutter says ...
You will need: 2 lbs boneless skinless chicken breat 2- Serrano Peppers 3- cloves garlic 1- tbsp fish sauce 1- tsp Sriracha hot / red pepper sauce 1- tbsp low sodium soy 1- tbsp oyster sauce 1- tsp sweet and sour sauce 1- pinch of salt 1- tbsp canola oil 1- tsp od seseme oil Heat your canola and seseme oil low to medium Slice peppers length wise and remove seeds slice peppers into very small pieces slice garlic into very thin pieces put a pinch of salt onto peppers and garlic, mash the mixture with the flat side of your knife to make a rough paste saute peppers and garlic for 2 min cut your chicken into bite size pieces saute chicken until light brown, roughly 2 minutes pour the remaining ingredients in and cook until chicken is done....serve over brown rice for a delicious Asian inspired low fat recipe
02/03/2010 7:57:53 PM CST
Mick T says ...
[These are absolutely delicious with wine or cocktails before dinner] Fried Sage Leaves Olive oil Sage leaves, rinsed and patted dry All-purpose flour Salt and pepper or finely grated Romano or Parmigiano cheese In a medium skillet, heat 1/4 inch oil over medium-high heat until hot enough to toast a bread crumb in 30 seconds. Toss sage in flour, shake vigorously to remove as much flour as possible and fry, 30 seconds per side. Drain on paper towels, sprinkle with salt and pepper or finely grated Romano or Parmigiano cheese and serve with wine or cocktails. Fried Parsley Large bunch of Italian or curly parsley washed, well dried and trimmed Finely grated Romano or Parmigiano cheese Garlic powder Flash fry the parsley (as with sage leaves above). Drain on paper towels and dust with cheese and garlic powder, serve with wine or cocktails.
02/03/2010 7:59:52 PM CST
Alana Maubury Hunter says ...
Romantic Valentine dinner for a cozy night in with Parmigiano Reggiano Recipe Contest. THIS is great for anyone wishing to make an easy but special valentine dinner or lunch that is vegetarian (except the parm) has a nice deep red color, wonderful with red wine, a cool salad and if you are a meat eater a nice little steak or lamb anything good with that red wine. This is rich so you won't need a big piece of meat with it. Take a baking dish and rub it generously with a light olive oil or coconut oil if you prefer. Take a nice loaf of uncut pumpernickel bread. break it up into bite size (not too small) pieces and arrange them in the baking dish. grate some fresh nutmeg over it. about a teaspoon's worth. Then some fresh cinnamon half teaspoon,sprinkle. Two tablespoons brown sugar, crumble all over. You can make some stewed tomatoes from scratch or use a canned ones if preferred. Ten to twelve tomatoes worth or the large size can. Two cans if you are using a really big loaf of bread. Drizzel it over the bread (juice and all) and burst open the tomatoes with your fingers. Crush or slice a whole clove of garlic (less if you don't LOVE garlic) and sprinkle i on. Handful of raisins (I like the golden ones, sprinkle). Sprinkle on a half a glass of your favorite red wine. Mix it again with your fingers gently. Take a cup of walnuts and grind fine. Shred Parmgiano Reggiano over the top so it can form a nice crunchy salty crust on top of the mixture and put it in the oven and bake at 325 degrees uncovered for thirty five minutes or until bubbly and crusty. Anything chocolate rich and warm is a great finisher for this.
02/03/2010 8:00:10 PM CST
Sharon Atkins says ...
Gnocchi w/ Tomatoes & Parmigiano Reggiano
02/03/2010 8:03:46 PM CST
Pamela M. Thomas says ...
Mix together 8 diced plum tomatoes, 1 # sliced mushrooms, 2 tblsp. dried basil, 1 tsp. minced garlic, 1/2 tsp. oregano, 1/2 cup fresh grated Parmigiano Reggiano, 1/2 cup fresh grated mozzerella, 1/8 tsp. salt & papper. Let set til ingredients mingle at room temp. In the meantime, boil your favorite type of pasta til al dente'. Drain & place pasta on warmed plates & top with mixture above. Enjoy!!! Quick, easy & delicioso...
02/03/2010 8:05:10 PM CST
Carol Adamek says ...
Easy to prepare-great for week-night or dinner party. Elegant Prosciutto-Parmigiano Stuffed Chicken Breasts 4 boneless skinless chicken breasts, pounded to 1/4 inch thick 1/2 cup + 2/3 cup freshly grated Parmigiano Reggiano cheese 1 1/2-2 cups Panko-style bread crumbs zest of one lemon 2 Tbl.finely chopped flat-leaf parsley 12 very thin slices of prosciutto 6oz. jar of marinated artichoke hearts,drained well and chopped 5 Tbl. unsalted butter 2 Tbl. olive oil 1 minced garlic clove Preheat oven to 350 degrees. In a pan, melt the butter, add the olive oil and the garlic and set aside. On a large plate, mix together the bread crumbs, lemon zest, parsley and 1/2 cup of grated Parmigiano, and set aside. In a bowl mix the artichoke hearts and the 2/3 cup of grated Parmigiano, and set aside. On top of a flattened chicken breast half, place three slices of prosciutto, then top with a 1-2 Tbl. of the artichoke mixture. Fold up from bottom, then fold in sides, and continue to roll, secure with toothpicks, if desired. Repeat with the other three breast halves. Heat the butter-oil mixture over medium. Place each chicken packet in the butter-oil mixture and cook gently over medium heat, until lightly browned on all sides. Then roll the packets in the bread crumb-Parmigiano mixture and place in an oven-safe dish. Bake in the oven for 20-25 minutes, the filling may ooze out a little, and the outside crust may turn golden brown. Let sit about 10 minutes before slicing. Serves 4.
02/03/2010 8:05:59 PM CST
Joy Staser says ...
Gluten Free Garlic Spinach Pasta 1/4 cup Virgin Oil Olive 3 tabs. butter 3 teasp. minced garlic 12 oz. Gluten Free Spinach Spaghetti Syle Pasta
02/03/2010 8:11:15 PM CST
Charlotte Link says ...
Grated parmegiano reggiano cheese sprinkled on a sizzling omlette pan, quickly followed by a sprinkling of freshly grated black pepper. When cheese melts and begins to brown slightly, carefully lift with the edge of a spatula and lay on a cylindrical form (paper towel roll, silicone garlic press)until cool. Remove and serve as an accompaniment to soups or salads.
02/03/2010 8:11:30 PM CST
Kelly Sprengelmeyer says ...
Parmigiano Reggiano and Spinach Meatballs Combine 1 egg, 1/4 cup milk, 2 slices whole wheat bread finely chopped, 1/4 tsp salt, 1 cup loosely packed, finely chopped spinach, and 3/4 cup finely grated parmigiano reggiano. Toss together, then add 1 lb. ground beef, and mix throughly. Brush a flat skillet with olive oil. With slightly wet hands, form 1 inch thick meatballs placing them in the prepared skillet as you go. Cook over low to medium heat, carefully turning the meatballs with fork so that the ball stays intact. Cover skillet loosely with tin foil so the meatballs cook through. Put into your favorite spagetti sauce. Parmigiano Reggiano Walnut Crusted Salmon Preheat oven to 425 Combine two tblsp olive oil, two tblsp butter, 1/2 cup crushed walnuts, 3/4 cup parmigiano reggiano, set aside. Rinse large salmon fillet, pat dry, sprinkle with sea salt, place into deep roasting pan or casserole dish covered with parchment paper or brushed with olive oil, spoon Parmigiano Reggiano Walnut mixture onto Salmon fully covering entire fillet. Place in oven on the middle rack for 12 - 15 minutes.
02/03/2010 8:13:07 PM CST
Sharon Atkins says ...
Gnocchi with Tomato, Basil, & Parmigiano Reggiano Ingredients Potato gnocchi Garlic cloves (3-4) 1 tbsp olive oil 15 oz. can of tomatoes (or 2-3 large fresh chopped and seeded) Fresh basil (about 1/4 cup chopped) 1/2 tbsp brown sugar Salt and pepper to taste 1/2 - 3/4 cup shredded Parmigiano Reggiano (or more!) Prepare gnocchi from scratch or according to package. Sautee garlic in olive oil. Add tomatoes, fresh basil, and brown sugar and simmer on low for about 20 minutes. Add to gnocchi and stir well. Then add the Parmigiano Reggiano and stir well. Let sit for about 5 minutes for cheese to melt well. Stir again. Serve with extra Parmigiano Reggiano on top! Serves about 3. (I hope I've got the measurements right. I've been making this recipe for years by taste and continually adapt it. So yummy with a good salad and some bread!)
02/03/2010 8:13:27 PM CST
Mary Mattis says ...
Parmigiano Reggiano and pita crackers! Yummy!
02/03/2010 8:14:50 PM CST
Sonya Lea says ...
STEWED TOMATOES 2 lbs, fresh ripe tomatoes 2 T butter or olive oil 1 medium onion, chopped 2 garlic cloves, minced 1 T chopped fresh thyme 1 T fresh parsley red pepper 4-6 biscuits 1 cup grated Parmigiano Regiano cheese Peel and cut tomatoes into quarters. Cook onions in oil or butter until translucent. Add garlic and sauté a minute more. Add tomatoes, thyme, parsley and a dash of hot pepper with a pinch of salt. Simmer until tomatoes are tender. Stir in 4 – 6 day old biscuits to absorb some of the liquid. Top with grated Parmigiano Regiano cheese. Bake at 350 degrees for thirty minutes, or until bubbling. Serves 4 as a side dish.
02/03/2010 8:15:57 PM CST
Marlen says ...
Stuffed Chicken Breast Serves 8 Ingredients 4 large Organic Chicken Breasts I/4 c. finely chopped broccolli 6-8 oz Parmigiano Reggiano ½ c. Cornmeal Steam the finely chopped broccoli until tender. Grate the Parmigiano Reggiano and mix half of it with the broccoli. Cut chicken breasts in half and slice a pocket in the center. Stuff the breasts of Chicken with the broccoli and Parmigiano Reggiano mixture. Mix the second half of Parmigiano Reggiano mixture with the cornmeal. Roll the stuffed breast in the cornmeal and cheese mixture and place on a baking sheet prepared lightly greased with cooking oil. Bake at 350 for 25-30 minutes (cooking time may vary based on thickness of Chicken Breast.
02/03/2010 8:18:30 PM CST
Natalie Maldonado says ...
Wild Mushroom Wild Rice Pilaf with Brussels Sprouts and Parmigiano-Reggiano ¼ cup evoo ½ cup minced shallots 3-4 cloves of garlic, diced 2 cups long grain wild rice 1 lb Brussels sprouts, cleaned, trimmed and lengthened halfwise 1 lb wild mushrooms, cleaned and stems removed 4-6 cups of chicken stock ½ cup of white wine 2 sprigs fresh thyme leaves, chopped 2 sprigs fresh rosemary leaves, chopped ¼ tsp ground nutmeg ½ tsp ground coriander ½ cup freshly grated Parmigiano-Reggiano Salt and pepper to taste Cover a large saucepan with evoo, sauté shallots until translucent but not brown. Add halved Brussels sprouts and sauté until lightly brown and caramelized. Add wild rice and sauté for a couple minutes, until evenly coated with oil, then add wine to deglaze pan and 2 cups of chicken stock. Include thyme, rosemary, nutmeg, coriander and salt and pepper to taste. Cook over medium heat until liquid is absorbed and then add chicken stock in ½ cup increments until fully cooked and liquid is absorbed, about 45 minutes. In a separate pan, coat pan with evoo and sauté mushrooms until browned. Add mushrooms to rice after rice is cooked. Add more salt and freshly ground pepper to taste and stir in Parmigiano-Reggiano right before serving.
02/03/2010 8:18:46 PM CST
Mick T says ...
Fresh Fettuccine with Butter, Peas and Sage Sauce ½ cup butter 12 fresh sage leaves 1 cup frozen petite peas Salt Freshly ground black pepper 1 pound fettuccine, preferably fresh ¼ pound Parmesan, grated (about 1 ½ cups) 1. Preheat the oven to 325 degrees. Over medium heat, melt ¼ cup of the butter in a small saucepan. Add the sage leaves and cook until they are crisp. When the butter begins to brown, add the peas and cook, stirring, for 1 minute. Add ¼ cup water, cover the saucepan and reduce the heat to low. Cook for 10 minutes. Season with salt and pepper to taste. 2. Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, 2 to 3 minutes, drain well and toss with the remaining butter, ¾ cup of the grated Parmesan and the pea-and-sage mixture. Transfer to an ovenproof dish and place in the oven for 5 minutes. Sprinkle with the remaining Parmesan. Serves 5
02/03/2010 8:30:35 PM CST
Glenda Burgeson says ...
Recipe for Parmigiano Reggiano Contest Winner... Parm Cosmos: 1 pint fresh Rasberries 1/4 C. Marcona Almonds 10 large Strawberries(halved) Aprox 1 C. Parmigiano Reggiao(large shaved chunks) 1/4 C. White Balsamic Vinegar Reduction 1/4 C. Your Favorite Honey (used W.F. Chili Honey) Layer above in a martini glass and drizzle over a reduction of white balsamic vinegar and honey. Simple and easy! Great snack or appetizer.
02/03/2010 8:32:16 PM CST
Mick T says ...
Fettuccine with Porcini Time: 1 hour 2 ounces dried porcini 5 tablespoons extra virgin olive oil 1½ ounces pancetta, finely diced 2 cloves garlic, sliced Salt and freshly ground black pepper 1 pound fresh fettuccine 4 eggs at room temperature, beaten 1½ tablespoons minced flat-leaf parsley leaves Grated Parmigiano Reggiano for serving 1. Place porcini in a bowl, cover with about 1 cup warm water, and soak 30 minutes. Drain well, straining liquid into large measuring cup. Place porcini on several thicknesses of paper towel, cover with paper towel and press to remove moisture. Cut very large pieces in half. 2. Meanwhile, heat 3 tablespoons oil in a skillet large enough to hold pasta for 4 servings. Add pancetta and sauté until barely beginning to brown. Add garlic and sauté a minute or so. 3. Add porcini and cook until heated through and beginning to brown. Remove from heat. Season with salt and pepper. Warm 4 plates. 4. Bring a pot of salted water to a boil for pasta. Cook pasta about 3 minutes and drain well. Transfer to skillet, add remaining oil, and cook over low heat to incorporate and heat ingredients. Gradually add ¾ cup porcini liquid. When some has been absorbed, remove pan from heat. Add eggs and fold together quickly, to warm eggs without scrambling them. Add a little more liquid if needed. Immediately divide among plates and garnish with parsley. Serve at once with generous amount of grated Parmigiano Reggiano cheese. Yield: 4 servings
02/03/2010 8:33:13 PM CST
Katherine McDaniel says ...
Salmon Linguine 8 oz salmon fillets 1 lb linguine 8 oz crimini mushrooms, sliced 4 oz baby spinach 2 large shallots, diced 1/2 cup Paremsano Reggiano, grated 1/4 cup EVOO (or more to taste) 1/4 cup pignoli, toasted Season salmon with 1T EVOO, salt and pepper and broil 6-8 minutes or until the fish flakes with a fork. Remove from oven and shred with two forks. Meanwhile, cook linguine according to package directions and drain. Add remaining EVOO to skillet and saute shallots and mushrooms until softened, about 6 minutes. Add baby spinach, pasta, pignoli and salmon. Toss together and top with parmesano reggiano.
02/03/2010 8:34:56 PM CST

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