YOU MUST MAKE THIS PARMESAN SALSA!
If you're a cheese lover, brace yourself because you are going to be amazed with this recipe. It's for parmesan salsa. Yes, you read that correctly: parmesan
Provided by Katie Sweeney
Categories Cheesecake, Appetizers
Time 50m
Number Of Ingredients 8
Steps:
- Remove any rind from the cheeses and chop the cheeses into rough 1-inch chunks.
- Place the cheese in a food processor with the garlic, oregano, and red pepper flakes and pulse until reduced to the size of fine pea gravel.
- Stir in the green onion, olive oil and black pepper and pulse again. Cover and let stand at room temperature for at least 4 hours before using.
PARMESAN SALSA ( ITALIAN GLOP)
Appetizer, Serve it as a topping for bread, toss with pasta, spoon over fresh sliced tomatoes, the possibilities are endless..
Provided by K-Jon Chef
Categories Spreads
Time 15m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Place all of the ingredients in the bowl of a food processor. Pulse for about 10 seconds, to break the cheese into small granules. (Use a rubber spatula to scrape down and recombine between every couple of pulses.).
- Let sit under refrigeration over night for best flavor.
- Bring to room temperature before serving.
- Transfer the salsa to a sealed container and refrigerate for up to a Month. If it lasts that long!
- Note: This is addicting! Serve it as a topping for bread, toss with pasta, spoon over fresh sliced tomatoes, the possibilities are endless.
Nutrition Facts : Calories 743.4, Fat 60.8, SaturatedFat 23.5, Cholesterol 99.8, Sodium 1735.4, Carbohydrate 5.5, Fiber 0.3, Sugar 1.1, Protein 43.8
SALSA DI PARMIGIANO
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 4h15m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- Remove any rind from the cheeses and chop the cheeses into rough 1-inch chunks. Place the cheese in a food processor with the garlic, oregano, and red pepper flakes and pulse until reduced to the size of fine pea gravel. Stir in the green onion, olive oil and black pepper and pulse again. Cover and let stand at room temperature for at least 4 hours before using.
PARMESAN CRISPS WITH PANCETTA AND ROMA TOMATO SALSA
Provided by Guy Fieri Bio & Top Recipes
Categories appetizer
Time 12m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl combine Parmesan, paprika, and freshly ground black pepper.
- On a parchment lined cookie sheet, add the Parmesan mixture in 2 tablespoon dots, 2 inches apart.
- Place in preheated oven and cook until cheese melts.
- Remove from oven and when cheese is cool enough to handle but still moldable, remove and form into small taco type shells
- In a small saute pan cook pancetta until crispy, remove and let cool. When cool, crumble with your hands.
- In a small bowl add tomatoes, basil, salt, freshly ground black pepper, olive oil, and toss gently to combine.
- Add tomato mixture to Parmesan crisps and top with pancetta.
SALSA DI PARMIGIANO (PARMESAN DIP)
This recipe is courtesy of Michael Chiarello on the Food Network. This is simple to make and yummy to eat. It's great on crostini and bruschetta and I'm sure on or in many other foods! Note: this dip is a little oily and when it sits, has oil that settles on the top--it's supposed to do that.
Provided by Juenessa
Categories < 15 Mins
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- Remove any rind from the cheeses and chop the cheeses into rough 1-inch chunks.
- Place the cheese in a food processor with the garlic, oregano, and red pepper flakes and pulse until reduced to the size of fine pea gravel.
- Stir in the green onion, olive oil and black pepper and pulse again.
- Cover and let stand at room temperature for at least 4 hours before using.
- **Cook time does not include letting stand at room temperature for 4 hours before serving.
TOMATOES LUTECE
I believe there is a NYC restaurant "Lutece", but this is from Taste of Oregon and is our favorite way to serve fresh tomatoes. Remember, never refrigerate your tomatoes. If you aren't going to use them right away, buy or pick them underripe and they'll ripen up in a couple of days, counter-top. Preparation time includes letting the tomatoes stand at room temperature for 20 minutes.
Provided by Elisabetta47
Categories Vegetable
Time 30m
Yield 8 tomatoes, 8 serving(s)
Number Of Ingredients 9
Steps:
- Slice tomatoes into thick, even slices; set aside.
- Combine remaining ingredients in small jar; shake well.
- Layer tomatoes in shallow dish, covering each layer with dressing.
- Cover lightly.
- Let stand at room temperature at least 20 minute.
- We enjoy them at room temperature for maximum tomato flavor, but the original directions say to chill and serve.
GLOP
Make and share this Glop recipe from Food.com.
Provided by hrraborn
Categories One Dish Meal
Time 20m
Yield 1/2 cup, 17 serving(s)
Number Of Ingredients 4
Steps:
- Through it all together in a bowl and stir!
- Thats it! Eat it with a tortilla or with tortilla chips. Good hot or cold.
- Nutritionsl values.
- 105 calories.
- .7g fat.
- .9 fiber.
- 12g protein.
Nutrition Facts : Calories 100.7, Fat 2.5, SaturatedFat 0.7, Cholesterol 23.9, Sodium 315.5, Carbohydrate 6.8, Fiber 0.8, Sugar 2.2, Protein 12.5
NAPA STYLE MARINATED PARMESAN RECIPE - (4.5/5)
Provided by cacelias
Number Of Ingredients 8
Steps:
- Chop the cheeses into small chunks, and add to the work bowl of a food processor. Pulse the cheese on and off until they are the size of peas. Remove the cheese from the work bowl, and add the garlic, oregano, pepper, and oil, to the cheese mixture, stirring to blend. Let the cheese stand at room temperature for at least 4 hours before serving. When ready to serve, add the vinegar, and stir with a fork, so that the vinegar blends with the oil Pour the cheese into a bowl, and serve surrounded by baguettes.
"MAKE THAT CHICKEN DANCE" SALSA PASTA
I made this up the other night after I started to make Mirjam's Penne Arrabiatta (#22941) but discovered I was missing a few ingredients. Like the Italian dish I meant to make, this one is also spicy and loaded with garlic. I'm sure it would be even more flavourful with fresh herbs, but dried ones were all I had on hand.
Provided by Sackville
Categories Chicken Breast
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a frying pan and sauté the onions and mushrooms until soft, about two minutes.
- Add the water, tomatoes (with all their seeds and juice), garlic, oregano, basil, parsley and hot sauce.
- Simmer over low heat for 6-10 minutes or until tomatoes are soft and enough water has evaporated to form a relatively thick sauce.
- Add salsa and chicken.
- Simmer until heated through.
- Cook pasta of your choice (I like fusilli or penne) until al dente.
- Serve sauce over hot pasta, top with parmesan cheese and freshly ground black pepper.
Nutrition Facts : Calories 255.2, Fat 12.2, SaturatedFat 2.8, Cholesterol 46.4, Sodium 444.1, Carbohydrate 19.7, Fiber 5.5, Sugar 9.8, Protein 19.9
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