Fresh Take Italian Parmesan Substitute Food
FRESH TAKE ITALIAN PARMESAN SUBSTITUTE
Don't fret if you've missed the FRESH TAKE Italian Parmesan and haven't found one to replace it. We've got just the recipe for you! Try our FRESH TAKE Italian Parmesan substitute for mealtime. Enjoy the same cheesy goodness in this FRESH Take Italian Parmesan recipe we've put together.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield Makes 6 servings.
Number Of Ingredients 5
Steps:
- Combine 1 pouch SHAKE 'N BAKE Seasoned Panko Seasoned Coating Mix, 3/4 cup KRAFT Shredded Italian* Five Cheese Blend, 1/4 cup KRAFT Grated Parmesan Cheese, 2 tsp. Italian seasoning and 1/4 tsp. garlic powder.
- Use to coat and bake meat as directed above until done, placing meat on baking sheet sprayed with cooking spray to bake.
Nutrition Facts : Calories 100, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0.7149 g, Sugar 0 g, Protein 7 g
SUBSTITUTE RECIPE FOR FRESH TAKE ROSEMARY AND ROASTED GARLIC
By now you may have noticed FRESH TAKE Rosemary and Roasted Garlic has been discontinued-but don't worry, there's a substitute recipe. Read on for details.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Combine 1 pouch SHAKE 'N BAKE Seasoned Panko Seasoned Coating Mix, 3/4 cup KRAFT Shredded Italian* Five Cheese Blend and 1/4 cup KRAFT Seasoned Grated Parmesan Cheese Rosemary & Garlic.
- Use to coat and bake meat as directed above until done, placing meat on baking sheet sprayed with cooking spray to bake.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- Asiago cheese. This is one of the best substitutes for Parmesan because Asiago cheese is very versatile. Asiago cheese can be used for practically anything you’d use Parmesan cheese for.
- Cotija cheese. Cotija cheese is also known as queso anejado. It originated from Mexico. Aged cotija cheese is hard and crumbly, just like Parmesan cheese.
- Romano cheese. Romano cheese is a lot sharper and saltier compared to Parmesan. But it also has that distinct nutty flavor that we all love about Parmesan.
- Grana Padano. Like Romano cheese, Grana Padano is made in Italy. It also has that nutty and strong flavor like Parmesan cheese. And just like Parmesan cheese, you can use it on salads and pasta.
- Sapsago. Sapsago is a good alternative to Parmesan cheese especially if you want a low-fat replacement. Similar to Gruyere, it is made in Switzerland. It is colored green and made from skimmed cow’s milk.
- Manchego. Manchego is a Spanish cheese with a distinctive yellow color. The taste is nutty and fruity, which quite resembles that of Parmesan. But it is not as strong and salty as Parmesan, though.
- Soy Parmesan. Finally, if you are looking for a non-dairy substitute for Parmesan cheese, then soy Parmesan cheese is the one you need. It is cholesterol free, with low amounts of fat.
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- Grana Padano. Grana Padano has the same granular, hard texture as Parmigiano-Reggiano but melts in the mouth once you take a bite. The flavor is nutty with hints of browned butter and has a sharp fruitiness balanced by a savory, salty finish.
- American Grana. American Grana, made by BelGioioso based in Wisconsin, is an American version of Parmigiano-Reggiano that has a smooth, waxy, granular texture and a sharp, nutty flavor.
- Dry Jack. Dry Jack is very hard, slightly sharp, and pleasantly nutty. It is made by the Vella Cheese Company in Northern California. The cheese begins as a traditional Monterey Jack, then it is aged another 7 to 10 months.
- Pecorino. Pecorino is a type of Italian cheese always made from sheep's' milk. In fact, the word pecorino derives from the Italian word pecora meaning "sheep."
- Reggianito. Reggianito, a cow's milk cheese aged for about six months, is made in Argentina and was developed by Italian farmers who migrated to Argentina and missed the Parmigiano Reggiano cheese from Italy.
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