Type what you have

Ingredients

• ✓ asiago cheese
• milk
• water
• salt
• sugar
• dill weed
• whole wheat flour
• bread flour
• yeast
• cheddar cheese
• parmesan cheese

Instructions

1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select the white bread light crust setting; press Start. If your machine has a Fruit setting, add the Cheddar and Asiago cheeses at the signal, or about 5 minutes before the kneading cycle has finished.

By MAGGIE MCGUIRE

Ingredients

• ✓ asiago cheese
• zucchini
• onion
• pepperoni sausage
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Cut zucchini in half lengthwise. With a metal spoon, scoop out most of the insides and place into a skillet. Transfer the zucchini shells to a baking sheet.
3. 3 Place the skillet over medium heat, and stir in onion and pepperoni. Cook about 3 minutes. Remove from heat, and spoon into zucchini shells. Sprinkle with cheese.
4. 4 Bake in preheated oven for 12 minutes.

By SINGINGCHEF

Ingredients

• ✓ asiago cheese
• heavy cream
• mozzarella cheese
• parmesan cheese
• salt
• black pepper
• cauliflower

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Combine cream, mozzarella cheese, Parmesan cheese, Asiago cheese, salt, and pepper together in a bowl. Scoop 1 cup of cheese mixture in bottom of a baking dish. Layer cauliflower into baking dish; cover with remaining cheese mixture.
3. 3 Bake in preheated oven until cauliflower is easily pierced with a fork, 20 to 30 minutes.

By Regina's Kitchen

Ingredients

• ✓ asiago cheese
• olive oil
• lemon
• salt
• garlic powder
• black pepper
• broccolini

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Whisk oil, lemon juice, salt, garlic powder, and black pepper together in a small bowl. Trim about 1/4 inch off the bottoms of the broccolini and remove any leaves.
3. 3 Brush broccolini with some of the oil mixture. Place on the grate and grill for 7 to 9 minutes, turning every 2 to 3 minutes, brushing on more oil mixture. Remove to a platter and sprinkle with Asiago cheese.

By France Cevallos

Ingredients

• ✓ asiago cheese
• yukon gold potato
• milk
• butter
• garlic
• oregano
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Drain and place into a large bowl.
2. 2 Mash potatoes with a potato masher. Add Asiago cheese, milk, butter, garlic, oregano, salt, and pepper; whisk until combined.

By Occasional Cooker

Ingredients

• ✓ asiago cheese
• lobster mushroom
• water
• heavy cream
• all-purpose flour
• shallot
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place mushrooms in a nonstick skillet over medium heat; add water. Cook, stirring occasionally, until water is evaporated, about 5 minutes.
3. 3 Whisk cream and flour into mushrooms until flour is incorporated.
4. 4 Add Asiago cheese, shallot, salt, and black pepper to mushroom mixture, stirring constantly. Cook and stir until sauce thickens, about 7 minutes.

By Elle Mcgrath

Ingredients

• ✓ asiago cheese
• hash brown potato
• onion
• sour cream
• heavy cream
• butter
• paprika
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium casserole dish, mix the hash browns, Asiago cheese, onion, sour cream, heavy cream, and butter.
3. 3 Bake 1 hour in the preheated oven, or until hash browns are fully cooked and the top is lightly browned. Season with paprika, salt, and pepper.

By LINZISWANSON

Ingredients

• ✓ asiago cheese
• olive oil
• olive oil
• onion
• portobello mushroom
• salt
• black pepper
• parmesan

Instructions

1. 1 Gather the ingredients.
2. 2 Warm 1 1/2 tablespoons olive oil and garlic-flavored olive oil together in a skillet over medium heat until fragrant, about 1 minute. Stir in onions and mushrooms; reduce heat to low, and cook until the mixture has softened and caramelized, with browning around the edges, 8 to 12 minutes, adding additional olive oil if needed to prevent sticking.
3. 3 Turn off heat, drizzle with remaining 1 1/2 tablespoons olive oil, and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.

By BRIDGET678

Ingredients

• ✓ asiago cheese
• rice wine vinegar
• olive oil
• cranberry
• shallot
• salt
• black pepper
• arugula
• pine nut

Instructions

1. 1 Whisk together vinegar and oil in a large bowl. Stir in cranberries, shallot, salt, and pepper. Set aside until cranberries begin to soften and flavors meld, 10 to 15 minutes.
2. 2 Add arugula, Asiago cheese, and pine nuts to the bowl and toss to coat evenly. Serve immediately.

By France Cevallos

Ingredients

• ✓ asiago cheese
• ✓ asiago cheese
• chicken breast
• mayonnaise
• greek yogurt
• white wine
• oregano
• garlic powder
• onion powder
• nutmeg
• black pepper
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Place chicken breasts in the prepared baking dish. Whisk together Asiago cheese, mayonnaise, Greek yogurt, wine, oregano, garlic powder, onion powder, and nutmeg in a small bowl. Pour evenly over chicken breasts.
3. 3 Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with black pepper, balsamic vinegar, and additional Asiago cheese just before serving.

By Kim

Ingredients

• ✓ asiago cheese
• spaghetti
• water
• chicken breast
• cherry tomato
• balsamic vinegar
• basil
• salt
• black pepper

Instructions

1. 1 Pour whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 3 cups of cold water into the pan ensuring that the water covers the pasta. Turn the burner to high and set your timer to 10 minutes (optional: add a bit of salt to taste).
2. 2 After 7 minutes add chicken, tomatoes and vinegar; cook an additional 3 minutes.
3. 3 Remove from heat.
4. 4 Fold in cheese and sprinkle with basil. Serve immediately.

By Barilla Canada

Ingredients

• ✓ asiago cheese
• bacon
• red bell pepper
• onion
• spinach
• egg
• milk
• garlic salt
• black pepper
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate and drain grease from the skillet. Chop bacon; set aside.
3. 3 Sauté bell pepper and onion in the same skillet over medium-high heat until tender, 5 to 10 minutes. Spread spinach into the bottom of the prepared baking pan; top with bacon and bell pepper mixture.
4. 4 Beat eggs in a bowl with a fork. Add milk, garlic salt, and pepper to eggs and beat until well combined. Pour egg mixture over bacon mixture and sprinkle with Monterey Jack cheese and Asiago cheese.
5. 5 Bake in the preheated oven until a knife inserted into the center comes out clean, 35 to 45 minutes.

By Renae

Ingredients

• ✓ asiago cheese
• onion
• butternut squash
• rosemary
• salt
• black pepper
• olive oil
• pizza crust dough
• cornmeal
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of olive oil; toss to coat.
2. 2 Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
3. 3 Increase oven temperature to 450 degrees F (230 degrees C).
4. 4 Roll each ball of dough into an 8-inch round on a lightly floured surface. Place each round on a baking sheet sprinkled with cornmeal; distribute squash mixture over the two rounds and bake in the preheated oven for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.

By dakota kelly

Ingredients

• ✓ asiago cheese
• blue crabmeat
• blue cheese salad dressing
• mayonnaise
• bread crumb
• onion
• garlic
• tomato
• salt
• pepper
• croissant

Instructions

1. 1 In a medium bowl, mix together the crabmeat, blue cheese dressing, mayonnaise, bread crumbs, onion, and garlic. Gently fold in tomato, and season with salt and pepper to taste. Asiago cheese can be folded into the mixture, or sprinkled over the top when serving.
2. 2 Spread about 1/2 cup of the mixture on half of each croissant, and top with the other halves.

By J D Tyre

Ingredients

• ✓ asiago cheese
• chicken bouillon
• water
• farfalle pasta
• olive oil
• garlic
• baby bella mushroom
• salt
• white wine
• white pepper
• red pepper

Instructions

1. 1 Dissolve bouillon cube in hot water. Set chicken broth aside.
2. 2 Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite. Drain.
3. 3 Meanwhile, add olive oil to a medium skillet over medium heat. Add garlic; cook until fragrant, about 1 minute. Add mushrooms and salt; cook until mushrooms begin to release liquid, about 3 minutes. Add wine, increase heat to medium-high, and cook until slightly reduced, 1 to 2 minutes. Add reserved chicken broth, white pepper, and pepper flakes; cook until liquid is reduced by about half, 8 to 10 minutes more.
4. 4 Toss mushroom mixture with cooked pasta. Top servings with Asiago cheese.

By julie a

Ingredients

• ✓ asiago cheese
• sweet potato
• butternut squash
• olive oil
• butter
• yellow onion
• milk
• all-purpose flour
• sage
• garlic salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
2. 2 Brush sweet potatoes and squash with olive oil. Arrange sweet potatoes on a baking sheet; set squash aside.
3. 3 Bake sweet potatoes in the preheated oven for 5 minutes. Add squash to sweet potatoes; cook until almost tender, 10 to 15 minutes. Remove and cool.
4. 4 Heat butter in a saucepan over medium heat; cook and stir onion in butter until tender, about 10 minutes. Add milk, flour, and sage; season with garlic salt and black pepper. Cook and stir until flour is dissolved and sauce is thickened, 5 to 10 minutes.
5. 5 Remove and discard skins from sweet potatoes and squash. Thinly slice sweet potatoes and squash. Arrange sweet potato slices in the bottom of the prepared baking dish. Layer 1/2 of the squash atop sweet potatoes. Pour a little less than 1/2 of the cream sauce over squash. Sprinkle with 1/2 of the Asiago cheese. Repeat layering with remaining squash, cream sauce, and Asiago cheese, respectively. Cover the dish with aluminum foil.
6. 6 Bake in the preheated oven for 25 minutes. Remove foil and bake until cheese is melted and bubbling, about 10 more minutes.

By Shandalulu

Ingredients

• ✓ asiago cheese
• chicken broth
• cauliflower
• white wine
• bay leaf
• garlic
• cream cheese
• salt
• black pepper
• rosemary
• thyme

Instructions

1. 1 Bring chicken broth to a boil in a large pot. Cook cauliflower, white wine, and bay leaves in the boiling broth over medium-high heat until cauliflower is tender, 10 to 15 minutes.
2. 2 Mix garlic, cream cheese, and Asiago cheese together in a bowl.
3. 3 Strain cauliflower from broth with a slotted spoon and add to the cheese mixture. Remove bay leaves from stock and discard.
4. 4 Mash cauliflower and cream cheese mixture with a potato masher until well mixed; season with salt and black pepper.
5. 5 Stir cauliflower mixture into the broth until smooth. Season with rosemary, thyme, salt, and black pepper.

By BIGLINZ54

Ingredients

• ✓ asiago cheese
• bell pepper
• olive oil
• onion
• ground chicken
• rice
• tomato
• spinach
• italian seasoning
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Slice tops off peppers and wrap peppers in aluminum foil. Dice any pepper flesh surrounding stems; set aside. Discard stems.
3. 3 Bake peppers in the preheated oven for 15 minutes. Remove from the oven. Remove and discard foil when cool enough to handle.
4. 4 Meanwhile, heat oil in a skillet over medium-high heat. Add onion and cook and stir until soft and slightly browned, about 5 minutes. Add chicken; cook and stir until crumbly and no longer pink, 5 to 7 minutes. Add diced peppers and saute until soft, 2 to 3 minutes. Add cooked rice, tomatoes, and spinach; cook and stir until heated through, 3 to 5 minutes.
5. 5 Stuff peppers with chicken-rice mixture. Sprinkle with Italian seasoning, salt, and pepper, then Asiago cheese.
6. 6 Return the peppers to the oven and cook until heated through and cheese is melted, about 15 minutes.

By Ellen Trimboli

Ingredients

• ✓ asiago cheese
• potato
• onion
• chicken broth
• milk
• mushroom
• red bell pepper
• green onion
• salt
• pepper
• parsley

Instructions

1. 1 In 3 quart saucepan, combine potatoes, onions and broth. Bring to a boil, reduce heat to low and cook for 10 minutes or until potatoes are tender.
2. 2 Transfer soup to a blender and puree. Return blended soup to saucepan and stir in milk, mushrooms, bell pepper and green onions.
3. 3 Simmer over medium-low heat and add cheese, a few tablespoons at a time, continually stirring to ensure it melts. Season with salt and pepper, sprinkle with parsley and serve.

By CORWYNN DARKHOLME

Ingredients

• ✓ asiago cheese
• artichoke
• olive oil
• butter
• lemon juice
• mayonnaise
• romano cheese
• parmesan cheese
• garlic
• black pepper
• chipotle pepper
• aluminum foil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Trim each artichoke stem to less than 2 inches in length. Slice off tips and snip thorny tips with kitchen shears. Slice artichokes in half lengthwise and use a small knife to remove the "chokes" (white fibrous hairs and inner purple leaves); discard.
3. 3 Lay out 8 squares of aluminum foil. Place 1 artichoke half, cut-side up, in the center of each foil square.
4. 4 Mix olive oil, butter, and lemon juice together in a small bowl. Drizzle mixture over each artichoke half, making sure it gets in between the leaves. Flip artichokes over.
5. 5 Form the foil packets: Bring up the foil sides, double-fold the top and ends, and seal the foil snugly around each artichoke. Transfer to a baking sheet.
6. 6 Roast in the preheated oven until fork-tender, about 40 minutes.
7. 7 While the artichokes are roasting, mix mayonnaise, cheese, garlic, pepper, and chipotle powder together in a bowl; set aside.
8. 8 Remove artichokes from the oven. Turn on the broiler.
9. 9 Carefully open foil by cutting along the top of each packet with a sharp knife, allowing steam to escape. Use tongs to flip each artichoke over. Scoop some mayonnaise mixture into the center of each artichoke half. Spread slightly with a spoon.
10. 10 Return artichokes to the oven and broil, with the foil opened, until topping is browned, 4 to 5 minutes.

By Reynolds KitchensR

Ingredients

• ✓ asiago cheese
• chicken breast
• chicken broth
• water
• salt
• pepper
• heavy cream
• pesto
• egg noodle
• parmesan cheese
• romano cheese
• milk

Instructions

1. 1 Place chicken breasts in a slow cooker. Add broth and water to cover; season with salt and pepper. Cover and cook on High until chicken is no longer pink inside, about 3 hours.
2. 2 Remove chicken from the slow cooker and shred using two forks; return chicken to the slow cooker. Stir in 1 cup of cream and pesto; cover and continue to cook on High for 1 hour.
3. 3 Add remaining 1 cup of cream, egg noodles, and 3/4 of the grated cheese to the slow cooker. Stir in milk; cover and continue to cook on High until noodles are tender, about 1 hour more. Top with remaining grated cheese.

By Meretia

Ingredients

• ✓ asiago cheese
• grit
• water
• salt
• cooking spray
• ricotta cheese
• parmesan cheese
• egg
• garlic powder
• parsley
• red pepper
• salt
• tomato

Instructions

1. 1 In a small pot combine dry grits, 1 1/2 cups water, and 3/4 teaspoon of salt. Bring to a boil, then simmer until grits are tender, 15 to 20 minutes. Cool.
2. 2 Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with nonstick cooking spray.
3. 3 Beat the eggs in a large bowl, then stir in the cooled grits, ricotta cheese, Parmesan cheese, and Asiago cheese. Stir in the garlic powder, parsley, crushed red pepper, and 1 teaspoon salt. Mix well.
4. 4 Slice the top off of each tomato. Use a spoon to hollow out the tomatoes, leaving the outer shells (approximately 1/4 inch thick) intact. Fill each with the grits mixture. Arrange stuffed tomatoes on prepared baking sheet.
5. 5 Bake in preheated oven until light golden brown, 30 to 40 minutes. Allow to cool slightly before serving.

By Peter Alfieri

Ingredients

• ✓ asiago cheese
• butternut squash
• butter
• carrot
• onion
• celery
• heavy cream
• sour cream
• chicken broth
• nutmeg
• black pepper
• salt
• sugar pumpkin

Instructions

1. 1 Place the butternut squash cubes in a saucepan, cover with water, and bring to a boil over medium heat. Reduce heat; simmer until tender, about 30 minutes. Drain off water, and set the squash aside.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
3. 3 Melt the butter in a large skillet, then cook the carrots, onion, and celery until tender, about 10 minutes. Place the vegetables, cooked butternut squash, cream, and sour cream into a blender. Cover, and puree until smooth, working in batches if necessary. Transfer the blended vegetables to a soup pot; stir in the chicken broth, nutmeg, black pepper, and salt. Bring the mixture to a simmer over medium-low heat, then simmer gently for about 15 minutes, stirring occasionally.
4. 4 While the soup is simmering, place the pumpkin halves, cut sides up, on the prepared baking sheet, and bake in the preheated oven until the pumpkin flesh is cooked through, 15 to 20 minutes. Start the broiler, and place the pumpkin halves under the broiler about 6 inches from the heat source to brown the cut side of the pumpkins, if desired. Place a pumpkin bowl into a decorative soup plate; serve soup in the pumpkin bowls, and sprinkle each serving with Asiago cheese.

By Sandi

Ingredients

• ✓ asiago cheese
• elbow macaroni
• spinach
• butter
• onion
• garlic
• basil pesto
• all-purpose flour
• black pepper
• salt
• milk
• cheddar cheese
• parmesan cheese
• multigrain bread

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Add baby spinach to the pot in the last minute of cooking; drain.
3. 3 Melt 2 tablespoons butter in a saucepan over medium heat; cook and stir onion until translucent, about 3 minutes. Stir garlic into onion mixture and cook until fragrant, about 1 minute. Whisk 2 tablespoons pesto, flour, black pepper, and salt into onion mixture until smooth; whisk milk in gradually. Cook and stir milk mixture until slightly thickened, about 2 minutes; stir in 1 1/2 cups Cheddar cheese, 1/2 cup Parmesan cheese, and 1/2 cup Asiago cheese; remove saucepan from heat and stir until cheeses are melted, about 1 minute.
4. 4 Stir cheese mixture into macaroni mixture; pour into prepared casserole dish. Cover dish with aluminum foil.
5. 5 Bake in the preheated oven for 25 minutes. Remove casserole from oven; increase oven temperature to 450 degrees F (230 degrees C).
6. 6 Melt remaining 1 tablespoon butter in a small saucepan; stir in remaining 2 tablespoons pesto, 1/4 cup Cheddar cheese, 1/4 cup Parmesan cheese, 1/4 cup Asiago cheese, and bread cubes. Remove casserole dish from oven, uncover, and top with bread mixture.
7. 7 Bake casserole with topping in the preheated oven, uncovered, until bubbly and golden, about 10 minutes.

By Phoebe

Ingredients

• ✓ asiago cheese
• ✓ asiago cheese
• thyme
• black pepper
• salt
• heavy cream
• white wine
• thyme
• garlic
• baby bella mushroom
• butter
• paprika
• black pepper
• salt
• olive oil
• chicken breast
• kalamata olive
• parsley
• panko bread crumb
• sun-dried tomato

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
2. 2 Combine Asiago cheese, sun-dried tomatoes, bread crumbs, parsley, and Kalamata olives in a bowl for the filling. Place about 1/4 of the filling on the center of each chicken breast. Roll up jelly-roll style, securing the edges with toothpicks to keep the chicken breasts from unrolling. Rub the top of each chicken breast with olive oil, place seam-side down in the prepared baking dish, and sprinkle with salt, pepper, and paprika.
3. 3 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven, tent loosely with foil, and allow to cool for about 10 minutes.
4. 4 Meanwhile, melt 1 tablespoon butter in a skillet over medium heat. Add mushrooms and garlic and cook until mushrooms start to brown, about 4 minutes. Add thyme leaves and white wine, stirring and deglazing the skillet, and cook for 2 minutes.
5. 5 Reduce heat to medium-low and stir in the heavy cream, salt, and pepper. Cook until sauce starts to slightly thicken. Add 1/2 cup Asiago cheese and stir until melted and smooth. Remove from heat immediately; overcooking the Asiago cheese will create a lumpy, stringy sauce.
6. 6 Slice each chicken breast into 1/2-inch thick slices, and drizzle with Asiago sauce. Garnish with thyme and serve immediately.

By lutzflcat

Ingredients

• ✓ asiago cheese
• panko bread crumb
• black pepper
• salt
• parmigiano-reggiano cheese
• heavy cream
• milk
• all-purpose flour
• butter
• sage
• garlic
• radicchio
• black pepper
• salt
• red onion
• cremini mushroom
• olive oil
• shell pasta

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally until still firm to the bite, about 9 minutes. Drain.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
3. 3 Heat olive oil in a large pot over medium heat. Add mushrooms, onion, and salt and pepper to taste. Cook and stir until mushrooms have browned and onion is translucent, about 7 minutes. Add radicchio, garlic, and sage; cook until radicchio has wilted and garlic is fragrant, about 3 minutes. Remove from heat and stir in pasta.
4. 4 Melt butter in a saucepan over medium-high heat. Whisk in flour; cook until foaming. Pour in milk, whisking constantly, until mixture comes to a boil and thickens, about 5 minutes. Remove from heat; whisk in Asiago cheese, heavy cream, 1 cup Parmigiano-Reggiano cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until sauce is melted and smooth.
5. 5 Pour sauce over pasta mixture; stir until thoroughly combined. Transfer to prepared baking dish. Top with remaining 1/2 cup Parmigiano-Reggiano cheese and panko.
6. 6 Bake in the preheated oven until bubbly, about 30 minutes. Broil until topping is golden brown, about 1 minute.

By stefychefy

Ingredients

• ✓ asiago cheese
• cheese blend
• garlic naan bread
• shrimp
• garlic
• parmesan cheese
• heavy cream
• butter
• black pepper
• salt
• olive oil
• cauliflower
• broccoli floret
• zucchini
• mushroom
• red bell pepper
• onion
• aluminum foil
• cooking spray

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line 3 baking sheets with aluminum foil and spray lightly with cooking spray.
2. 2 Combine onion, bell pepper, mushrooms, zucchini, broccoli, and cauliflower in a medium bowl. Drizzle with 1 tablespoon olive oil, salt, and pepper and mix to combine. Place on 1 of the prepared baking sheets.
3. 3 Bake in the preheated oven until vegetables are tender, about 15 minutes. Remove vegetables and set aside. Lower oven to 400 degrees F (200 degrees C).
4. 4 Meanwhile, melt butter in a saucepan over medium-low heat. Add heavy cream and Parmesan cheese; cook and stir until sauce is smooth and starts to thicken, about 10 minutes.
5. 5 At the same time, heat remaining 1 tablespoon oil in a skillet over medium heat; stir in garlic and cook until browned, 1 to 2 minutes. Pat shrimp with paper towels to remove any moisture and add them to the skillet. Increase heat to medium-high and cook until shrimp are pink, 3 to 4 minutes.
6. 6 Place 2 naans on each of the 2 remaining foil-lined baking sheets. Lightly spray tops of naans with cooking spray. Spoon some Parmesan-cream sauce on each naan, spreading it all the way to the edge. Arrange cooked vegetables on top of the sauce, followed by the cooked shrimp. Spoon the remaining sauce over shrimp and top with shredded Italian and Asiago cheeses.
7. 7 Bake naan pizzas until cheese is melted and naans are starting to get crispy at the bottom, 10 to 15 minutes.

By mkuhlka

Ingredients

• ✓ asiago cheese
• salt
• pepper
• paprika
• mustard
• hot pepper sauce
• milk
• all-purpose flour
• panko bread crumb
• parsley
• brown sugar
• garlic
• onion
• bacon
• cheddar cheese
• egg
• cream cheese
• sour cream
• butter
• elbow macaroni

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, for 8 minutes (noodles will still be slightly hard). Drain. Transfer to a large bowl; add 4 tablespoons butter and toss to coat.
2. 2 Whisk sour cream, cream cheese, and egg together; stir into macaroni. Stir in 3 cups each Asiago cheese and Cheddar cheese.
3. 3 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reserve drippings in skillet. Transfer bacon to a paper towel-lined plate to drain, then chop into small pieces.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
5. 5 Add onion, 2 tablespoons butter, and garlic to drippings; cook and stir over medium-high heat for 2 minutes. Reduce heat to medium-low. Add brown sugar; cook, stirring occasionally, until onion very soft and golden brown, 10 to 15 minutes. Stir in bacon, parsley, and panko bread crumbs; transfer to a small bowl and set topping aside.
6. 6 Heat same skillet over medium-low heat. Add remaining 2 tablespoons butter; melt. Whisk in flour; stir until light golden brown and becomes paste-like, about 5 minutes. Gradually whisk in milk and bring to a simmer over medium heat. Cook and stir until smooth and thickened. Stir in hot pepper sauce, ground mustard, paprika, pepper, and salt. Remove sauce from heat; let cool 5 minutes.
7. 7 Pour sauce over macaroni mixture, stir to coat. Transfer to the prepared baking dish; sprinkle with remaining 1 cup each Asiago cheese and Cheddar cheese. Top with bread crumb topping.
8. 8 Bake in the preheated oven until hot, bubbling, and golden brown on top, about 30 minutes.

By lalala71

Ingredients

• ✓ asiago cheese
• garlic
• mayonnaise
• oregano
• thyme
• parsley
• salt
• black pepper
• baguette

Instructions

1. 1 Preheat the broiler.
2. 2 In a mixing bowl, combine the Asiago, garlic, mayonnaise, oregano, thyme, parsley, salt and pepper. If the mixture does not hold together well, add more mayonnaise, if desired.
3. 3 On a baking sheet, arrange the baguette slices in a single layer. Spread the Asiago mixture on the slices. Broil for 3 minutes, or until the cheese is melted and lightly browned. Serve immediately.

By Alison Brune

Ingredients

• ✓ asiago cheese
• cream cheese
• mayonnaise
• sour cream
• garlic
• parsley
• spinach

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine the cream cheese, mayonnaise, sour cream, and garlic in a mixing bowl. Add the Asiago cheese and parsley; mix well. Press as much moisture out of the spinach as you can; stir into the mixture. Spread into the bottom of an 8 1/2 x 10 baking dish.
3. 3 Bake in the preheated oven until the middle is bubbling and the edges are golden brown, 20 to 25 minutes.

By A Lawlor