#parmesan
#parmesan
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#appetizer #roasted-broccoli #garlic #pizza-rolls #garlic-butter #party-snacks #alfredo #baked-spaghetti
fromApartment Therapy
1 week agoOur #1 Pasta Recipe of All Time, According to Our Readers
Since there's no layering required, this creamy pasta bake is ready in about 40 minutes. While the pasta boils, you make the velvety Alfredo sauce that comes together with a quick roux. It's packed with Parmesan and mozzarella cheese, and the addition of whole milk and heavy cream results in a decadent sauce that coats the spaghetti like a dream.
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fromA Couple Cooks
1 week agoParmesan Truffle Fries
I am obsessed with truffles so I've ordered these a lot: and often they don't have quite the right flavor. Turns out, making crispy truffle fries at home is really easy and just ass delicious! All you need is a good quality truffle oil and they come out crispy on the outside, tender on the inside, and perfectly salted with a subtle hint of earthy truffle.
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fromwww.nytimes.com
2 months agoVideo: Sour Cream and Onion Biscuits
Sour Cream and Onion Biscuits These quick, buttery biscuits taste very much like sour cream and onion chips, but the ingredient list doesn't include either: The tangy flavor is buttermilk and grated Parmesan. Along with chives, the combination manages to taste remarkably like the beloved chip flavor. I really love the Lays sour cream and onion potato chip. I think it's really one of the most perfect chips. During peak pandemic, my husband and I would go through full family-sized bags a day.
Food & drink
fromwww.theguardian.com
2 months agoGeorgina Hayden's recipe for parmesan and sage jacket potato gnocchi | Quick and easy
If I'm going to the effort of making jacket potatoes (and by effort I mean putting them in the oven for an hour), I will almost always pop in a few extra spuds to make gnocchi for a later meal. The difference between shop-bought and homemade gnocchi is vast, especially the vac-packed, long-life kind, which are dense and can be heavy. Freshly made gnocchi, with fluffy baked potatoes, however, are light as air, pillowy and silky. If that sounds intimidating, let me reassure you that this recipe is really forgiving, and much easier than making fresh sheet pasta. I love them served simply, as here, with a slightly nutty sage butter and lots of parmesan. The simple sauce lets those gnocchi sing.
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