Articles filed under Cheese
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Vegetable-Stuffed ShellsMay 01, 2013 6:00 am - About 5 ounces uncooked jumbo pasta shells, such as DaVinci brand 1 tablespoon mild olive oil 8 ounces carrots, cut into ¼-inch pieces 12 ounces zucchini, cut into rough...
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Chilaquiles Verdes with Pepitas and Pickled Red Onion and JalapeñoMay 01, 2013 6:00 am - Verde Sauce 1 small onion, roughly chopped 2 garlic cloves, minced 1 jalapeño or serrano pepper, seeded and halved 1 large poblano pepper, stemmed and halved 1 pound tom...
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Queso BlancoMay 01, 2013 6:00 am - 3 tablespoons unsalted butter 1 medium onion, diced 3 serrano peppers, finely diced 3 tablespoons all-purpose flour 2 cups half-and-half, warmed ½ teaspoon ground cumin ...
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Martha’s Meat LasagnaApr 30, 2013 6:00 am - 1 box (16 ounces) lasagna noodles 1 can (28 ounces) crushed tomatoes 1 can (12 ounces) tomato paste Salt and pepper to taste 3 tablespoons Italian seasoning mix 5 cloves...
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Parsley, Olive, Egg and Ricotta SandwichesApr 24, 2013 6:00 am - 4 large eggs ¼ teaspoon fine sea salt ¼ cup packed, finely chopped flat-leaf parsley 4 slices bread from a crusty, country-style loaf (may substitute half of a baguette,...
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Parsley and Butter Lettuce With Grapefruit-Shallot DressingApr 24, 2013 6:00 am - Leaves from 1 pound bibb or butterhead lettuce (may substitute other tender lettuce) ½ cup packed flat-leaf parsley leaves 2 tablespoons minced shallot 2 tablespoons fre...
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CannolisMar 26, 2013 6:00 am - Shells 2 cups flour 1 egg 2 teaspoons shortening (Crisco) Dash ground cinnamon ½ cup white wine Lard, for frying Filling 2 pounds ricotta cheese, drained (see notes) 2 ...
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Pizza PocketsMar 21, 2013 5:21 am - 1 can (8 ounces) refrigerated seamless crescent dough 1 package (3½) ounces pepperoni slices ¼ cup pizza or pasta sauce 1 cup shredded mozzarella cheese Heat oven to 37...
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Lorene’s RavioliMar 20, 2013 2:31 pm - Filling 3½ pounds ricotta cheese 2½ cups grated Romano or parmesan cheese ½ bunch fresh flat parsley, finely chopped 5 large eggs Salt and pepper to taste Dough 9 cu...
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'Fat-Free' Mac and cheeseMar 10, 2013 11:00 pm - 5 ounces (5/8 cup/150 ml) water 1½ cups cauliflower, thinly sliced 2 1/8 cups water 4 cups finely grated, Monterrey Jack cheese 4 cups finely grated, Gruyere cheese ...