Type what you have

Ingredients

• ✓ parmesan cheese
• butter
• garlic
• black pepper
• baguette
• parsley

Instructions

1. 1 Preheat a grill to high heat.
2. 2 Mix together butter, garlic, Parmesan cheese, and pepper in a bowl.
3. 3 Spread the butter mixture generously on the baguette slices.
4. 4 Place slices on the preheated grill and cook until butter is melted and bread is lightly brown, about 30 seconds.
5. 5 Sprinkle with parsley and serve immediately.

By ghada faris

Ingredients

• ✓ parmesan cheese
• cooking spray
• cheddar cheese
• baking mix
• milk
• egg white
• onion
• garlic salt

Instructions

1. 1 Generously grease the inside of a slow cooker with cooking spray. Set aside 1 tablespoon each of Parmesan and Cheddar cheeses.
2. 2 Combine baking mix, milk, remaining Parmesan and Cheddar cheeses, egg whites, minced onion, and garlic salt in a bowl until well mixed. Pour into the prepared slow cooker and sprinkle reserved Parmesan and Cheddar over top.
3. 3 Cook on High until bread is cooked through, about 1 hour.

By FOURBGIRL

Ingredients

• ✓ parmesan cheese
• olive oil
• bread dough
• mozzarella cheese
• butter
• oregano
• garlic salt
• egg
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Rub bread dough with olive oil on all sides and place between 2 pieces of parchment paper. Roll dough into an 8x12-inch rectangle.
3. 3 Using a sharp knife or a pizza cutter, make 7 cuts on a slight angle down towards the middle of the dough. Repeat on the other side, leaving about 4 inches in the middle for the filling.
4. 4 Mix together mozzarella cheese, butter, oregano, and garlic salt in a bowl for the filling. Spread filling down along the middle of the dough.
5. 5 Starting at the bottom, take the right strip and gently pull up towards the middle; then take the left and pinch together with the folded right strip. Repeat with all the dough strips.
6. 6 Brush braid with beaten egg and sprinkle with Parmesan cheese and coarse salt. Transfer braid onto the prepared baking sheet.
7. 7 Bake in the preheated oven until golden brown, 25 to 30 minutes. Allow to rest for 5 minutes before serving.

By FrackFamily5 CACT

Ingredients

• ✓ parmesan cheese
• honey
• water
• active dry yeast
• onion
• olive oil
• salt
• all-purpose flour
• rosemary

Instructions

1. 1 Dissolve honey in warm water in a large bowl; sprinkle yeast over top. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Stir in onion, 1 tablespoon olive oil, 1 tablespoon salt, then add flour until dough comes together. Turn dough out on a well-floured surface; knead until smooth and elastic, about 5 minutes.
3. 3 Place dough in a lightly oiled large bowl and turn to coat. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 20 minutes.
4. 4 Preheat the oven to 415 degrees F (215 degrees C). Oil a baking sheet.
5. 5 Place dough onto the prepared baking sheet; flatten to evenly cover the whole sheet. Press indentations into dough spaced about 1 inch apart using fingertips. Drizzle with remaining 3 tablespoons olive oil, then sprinkle Parmesan cheese, rosemary, and remaining 1 tablespoon kosher salt over top. Let rise for 10 minutes.
6. 6 Bake in the preheated oven until golden brown, about 20 minutes.

By MICHAELGLASSCOOK

Ingredients

• ✓ parmesan cheese
• olive oil
• butter
• water
• milk
• salt
• tapioca flour
• garlic
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Combine olive oil, water, milk, and salt in a large saucepan and place over high heat.
2. 2 Bring to a boil and immediately remove from the heat.
3. 3 Stir in tapioca flour and garlic, stirring until smooth. Set aside to rest for 10 to 15 minutes.
4. 4 Stir cheese and eggs into tapioca mixture until combined; the dough will be chunky, like cottage cheese.
5. 5 Drop dough by 1/4 cup-size balls onto an ungreased baking sheet.
6. 6 Bake in the preheated oven until the tops are lightly browned, 15 to 20 minutes.
7. 7 Serve and enjoy!

By GLOJAO

Ingredients

• ✓ parmesan cheese
• garlic
• olive oil
• olive oil
• baguette
• mayonnaise
• lemon zest
• lemon juice
• worcestershire sauce
• chicken breast
• salt
• black pepper
• baby salad green
• romaine

Instructions

1. 1 Adjust oven rack to center position and heat oven to 425 degrees.
2. 2 Mince garlic in a food processor or blender. With motor running, slowly add 1/2 cup of the olive oil. Continue to process for about 30 seconds, then strain oil through a fine-mesh strainer. Add 2/3 of the garlic back into the oil, and reserve remaining garlic for the dressing.
3. 3 Arrange bread on a wire rack set over a baking sheet. Brush garlic oil over bread. Toast until crisp and golden, about 7 minutes. Meanwhile, whisk mayonnaise, lemon zest and 2 Tbs. lemon juice, Worcestershire, grated Parmesan, and reserved garlic in a small bowl. (It can be covered and refrigerated for several hours.)
4. 4 When ready to serve, toss dressing with chicken; season to taste with salt and pepper. Toss salad with remaining 2 tsps. of olive oil, and salt and pepper to taste. Drizzle in remaining 1 Tb. lemon juice; toss again. Top each toast with a portion of greens, chicken and a Parmesan shaving. (Toasts can stand uncovered for up to 2 hours.)

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ parmesan cheese
• all-purpose flour
• active dry yeast
• salt
• sugar
• garlic powder
• oregano
• thyme
• basil
• black pepper
• water
• vegetable oil
• olive oil
• mozzarella

Instructions

1. 1 Combine flour, yeast, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper in a large bowl. Add water and vegetable oil, then mix until dough comes together.
2. 2 Turn dough out onto a lightly floured surface and knead until smooth and elastic.
3. 3 Lightly oil a large bowl; place the dough in the bowl and turn to coat with oil. Cover with a clean, damp cloth and let rise in a warm place for 20 minutes.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
5. 5 Punch dough down and place on prepared baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil and sprinkle with mozzarella and Parmesan cheese.
6. 6 Bake in the preheated until golden brown, about 15 minutes.
7. 7 Cut into 12 pieces and serve warm.

By Terri McCarrell

Ingredients

• ✓ parmesan cheese
• water
• water
• olive oil
• bread flour
• sugar
• salt
• active dry yeast
• garlic
• olive oil
• parsley
• onion powder
• herbes de provence
• salt
• black pepper

Instructions

1. 1 Place 1 cup plus 3 tablespoons water, 1 tablespoon olive oil, bread flour, white sugar, 1 teaspoon salt, and active dry yeast, respectively, in the pan of a bread machine. Select pizza cycle; press Start.
2. 2 Combine crushed garlic and 1/3 cup olive oil in a small bowl. Set aside to let it steep, about 30 minutes.
3. 3 Combine Parmesan cheese, parsley, onion powder, and herbes de Provence in another small bowl.
4. 4 Preheat oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet with olive oil.
5. 5 Deflate dough and turn out into the baking sheet. Stretch dough gently out to 1/2-inch thickness, using your fingers to make dimples that will hold the toppings.
6. 6 Pour garlic and oil mixture onto dough and spread it evenly over the dough and edges with your hands. Sprinkle Parmesan cheese mixture evenly on top. Sprinkle dough with salt and freshly ground black pepper.
7. 7 Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer from the baking sheet to a rack. Let cool, 5 minutes. Cut into squares with a pizza cutter.

By Amy Beth McMaster

Ingredients

• ✓ parmesan cheese
• egg
• all-purpose flour
• salt
• baking soda
• milk

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Beat eggs in a bowl and set aside. Place the Parmesan cheese into a shallow bowl.
2. 2 In a bowl, mix the flour, salt, and baking soda until well combined. Add in milk, several tablespoons at a time, until the mixture forms a soft dough. Turn the dough out onto a well-floured work surface, and knead several times until the dough comes together.
3. 3 Roll the dough out into a rectangle about 1/2 inch thick, and cut into 2x3-inch squares. Brush each square with beaten egg, and dip the top of the square into the Parmesan cheese. Place the squares onto the prepared baking sheet.
4. 4 Bake in the preheated oven until the squares are lightly browned, about 10 minutes.

By lauralafing

Ingredients

• ✓ parmesan cheese
• potato
• vegetable oil
• curry powder
• paprika
• salt
• garlic powder

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Place potatoes, vegetable oil, Parmesan cheese, curry powder, paprika, salt, and garlic powder in a resealable plastic bag; shake to coat. Spread seasoned potatoes over prepared baking sheet.
3. 3 Bake in preheated oven until tender, about 20 minutes.

By Melaknee

Ingredients

• ✓ parmesan cheese
• spinach
• egg
• ricotta cheese
• portobello mushroom
• scallion
• italian seasoning
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 In a large bowl, whisk together all ingredients until well mixed. Spray a 9-inch pie plate with cooking spray and fill it with spinach mixture.
3. 3 Bake for 30 minutes, or until browned and set. Let cool for 20 minutes, cut in wedges, and serve.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ parmesan cheese
• kale
• olive oil
• kielbasa sausage
• green onion
• chicken broth
• white bean
• salt
• black pepper

Instructions

1. 1 Roll kale leaves into tight tubes and cut crosswise into 1/4-inch strips.
2. 2 Heat oil in a large, heavy saucepan over medium heat. Cook and stir kielbasa in hot oil until browned, about 5 minutes. Stir green onions in with sausage; cook until onions soften, about 3 minutes. Add kale; cook and stir until kale wilts, about 3 minutes.
3. 3 Pour chicken broth over the kielbasa mixture; add beans and stir. Bring the mixture to a boil, reduce heat to low, and cook at a simmer until kale is completely tender, about 15 minutes. Season with salt and pepper and top with Parmesan cheese.

By bfr610

Ingredients

• ✓ parmesan cheese
• olive oil
• garlic
• eggplant
• water
• parsley
• bread crumb
• egg

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a medium skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. 3 Stir in eggplant and water. Reduce the heat to low, cover, and steam until eggplant is soft, about 20 minutes.
4. 4 Transfer to a large bowl and let cool for 5 to 10 minutes.
5. 5 Add parsley, bread crumbs, Parmesan, and eggs to eggplant; mix with a wooden spoon or your hands until thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Cover and refrigerate for 15 minutes.
6. 6 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
7. 7 Roll chilled eggplant mixture into 18 balls; place onto the prepared baking sheet.
8. 8 Bake in the preheated oven for 30 minutes. Serve immediately.

By lynette

Ingredients

• ✓ parmesan cheese
• fusilli pasta
• swiss chard
• olive oil
• sun-dried tomato
• oil
• kalamata olive
• green olive
• garlic

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Stir in pasta, cook for 10 to 12 minutes, until al dente, and drain.
2. 2 Place chard in a microwave safe bowl. Fill bowl about 1/2 full with water. Cook on High in the microwave 5 minutes, until limp; drain.
3. 3 Heat the oil in a skillet over medium heat. Stir in the sun-dried tomatoes, kalamata olives, green olives, and garlic. Mix in the chard. Cook and stir until tender. Toss with pasta and sprinkle with Parmesan cheese to serve.

By Lia Soscia

Ingredients

• ✓ parmesan cheese
• cauliflower
• butter
• all-purpose flour
• milk
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place cauliflower in a large pot and cover with water. Bring to a boil, then cook until tender yet firm to the bite, 8 to 10 minutes. Drain and transfer to a baking dish.
3. 3 Melt butter in a small saucepan over low heat. Whisk in flour until smooth and mixture pulls away from the side of the saucepan, 2 to 3 minutes. Pour in milk, a little at a time, and whisk continuously until sauce is thickened but still pourable, 3 to 4 minutes.
4. 4 Stir Parmesan cheese into sauce until melted; season with salt and pepper. Pour sauce over cauliflower and sprinkle Cheddar over top.
5. 5 Bake in the preheated oven until cheese is golden brown, 20 to 25 minutes.

By Ita

Ingredients

• ✓ parmesan cheese
• olive oil
• onion
• carrot
• celery
• garlic
• paprika
• chicken stock
• tomato
• lentil
• bay leaf
• salt
• black pepper
• white wine
• parsley

Instructions

1. 1 Heat oil in a large stockpot. Sauté onions until they are glossy. Stir in carrots, celery, garlic, and paprika, and sauté for 10 minutes.
2. 2 Stir in chicken stock, tomatoes, lentils, bay leaves, salt, and pepper. Stir well, then add wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until lentils are tender.
3. 3 Sprinkle soup with Parmesan and parsley before serving.

By Gabriella

Ingredients

• ✓ parmesan cheese
• farfalle pasta
• chorizo sausage
• basil
• pine nut
• garlic
• tomato
• olive oil
• red wine vinegar

Instructions

1. 1 Cook pasta in salted, boiling water until al dente.
2. 2 While the pasta is cooking, brown chorizo over medium heat. Add nuts and brown them also; do not burn! Add garlic, and remove from heat.
3. 3 Drain pasta. In a large bowl, toss together pasta, chorizo mixture, basil, cheese, and tomatoes. Whisk together olive oil and vinegar; pour over pasta, and toss. Serve.

By Karyn

Ingredients

• ✓ parmesan cheese
• fettuccine pasta
• olive oil
• yellow onion
• garlic
• lemon
• sardine
• tomato sauce
• red pepper flakes

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until almost tender, about 8 minutes.
2. 2 While the pasta is cooking, heat oil in a skillet over medium heat. Add onion and cook until starting to soften, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in sardines and tomato sauce, stir to combine, and cook until heated through, about 3 minutes. Reduce the heat to low and keep at a simmer.
3. 3 Drain pasta, add to sauce, and stir to combine. Cover, turn off the heat, and let stand for 3 minutes. Squeeze lemon over top and divide onto four serving plates. Garnish with Parmesan and red pepper flakes.

By SONNYCHIBA

Ingredients

• ✓ parmesan cheese
• cauliflower
• margarine
• onion
• flour
• mustard
• milk
• cheddar cheese
• panko bread crumb

Instructions

1. 1 Heat the oven to 375 degrees F (190 degrees C).
2. 2 Cook cauliflower in boiling water in large saucepan 4 minutes. Drain well.
3. 3 Melt 2 tablespoons margarine in large saucepan on medium heat. Add onions; cook and stir 3 minutes or until crisp-tender. Stir in flour and mustard; cook and stir 1 minute. Whisk in milk; cook 5 minutes or until thickened, frequently stirring. Remove from heat. Add 1 1/4 cups Cheddar and 3 tablespoons Parmesan; stir until Cheddar is melted. Add cauliflower; stir to evenly coat. Spoon into a 2.5-liter casserole dish sprayed with cooking spray.
4. 4 Microwave remaining margarine in medium microwaveable bowl 30 seconds or until melted. Stir in bread crumbs and remaining Parmesan; sprinkle over cauliflower mixture.
5. 5 Bake 20 to 25 minutes or until heated through, topping with remaining Cheddar for the last 5 minutes.

By Cracker Barrel

Ingredients

• ✓ parmesan cheese
• angel hair pasta
• butter
• shrimp
• garlic
• white wine
• black pepper
• parsley
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain; transfer pasta to a serving bowl and keep warm.
3. 3 Melt butter in a large saucepan over medium heat. Stir in shrimp and garlic; cook and stir until shrimp turns pink, 3 to 5 minutes.
4. 4 Stir in white wine and pepper; bring to a boil. Cook and stir for 30 seconds.
5. 5 Pour shrimp with sauce over pasta in the serving bowl; toss well. Sprinkle with Parmesan cheese and parsley.
6. 6 Serve with lemon wedges.

By RNCOGGINS

Ingredients

• ✓ parmesan cheese
• white asparagus
• butter
• white sugar
• salt
• salmon
• corn oil
• parsley
• black pepper

Instructions

1. 1 Peel asparagus spears from top to bottom with a vegetable peeler, starting below the tips. Cut off woody ends with a knife.
2. 2 Place asparagus spears in a large, wide saucepan and pour in enough lightly salted water to just cover. Bring water to a boil; add butter, sugar, and salt. Reduce heat; simmer until spears are tender and easily pierced with a knife, 15 to 25 minutes. Drain.
3. 3 Divide smoked salmon between 2 serving plates. Place asparagus spears on top.
4. 4 Warm oil and parsley in a small saucepan over low heat until fragrant, about 5 minutes.
5. 5 Drizzle oil over asparagus. Grate Parmesan cheese on top using a cheese grater or shave into strips using a vegetable peeler. Season with pepper.

By Leckerschmecker

Ingredients

• ✓ parmesan cheese
• cheddar cheese
• swiss cheese
• cornstarch
• irish stout beer
• steak sauce
• worcestershire sauce
• garlic powder
• hot pepper sauce
• mustard
• black pepper

Instructions

1. 1 Combine white Cheddar cheese, Swiss cheese, Parmesan cheese, and cornstarch together in a bowl; set aside.
2. 2 Stir Irish stout beer, steak sauce, Worcestershire sauce, garlic powder, hot pepper sauce, and mustard powder together in a fondue pot; set heat under fondue pot to medium.
3. 3 Stir cheese mixture, 1/2 cup at a time, into stout beer mixture in fondue pot until cheese is completely melted and the fondue is thick and smooth. Do not let the fondue boil.
4. 4 Season with black pepper to taste.

By Chef Tarek

Ingredients

• ✓ parmesan cheese
• egg
• heavy cream
• saltine cracker
• basil
• garlic powder
• salt
• pepper
• chicken thigh
• olive oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a medium bowl, combine the egg and heavy cream and beat together well. In a separate medium bowl, combine the cracker crumbs, cheese, basil, garlic powder and salt and pepper to taste.
3. 3 Rinse chicken and pat dry. Dip each piece into the egg wash and then dredge liberally in the cracker crumb mixture. Heat the olive oil in a large skillet over medium high heat. Fry the chicken in the oil for 5 minutes per side, or until both sides are golden brown and crusty. Place chicken in a 9x13 baking dish and cover with foil.
4. 4 Bake, covered, at 400 degrees F (200 degrees C) for 15 minutes, then remove foil and bake, uncovered, for 15 to 20 more minutes, or until chicken juices run clear.

By Suzanne

Ingredients

• ✓ parmesan cheese
• spinach spaghetti pasta
• butter
• pollock
• onion
• escargot
• garlic
• parsley
• oregano
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook until tender, about 7 minutes. Drain, stir in a tablespoon of butter, and set aside.
2. 2 Melt 1 tablespoon of butter in a skillet over medium heat. Add the onion and garlic, and cook until lightly browned. Lay the pollock fillets in the skillet, and cook until golden on each side, about 5 minutes. When the fillets are starting to be done, break them into pieces with a fork or spatula.
3. 3 Add the remaining butter to the skillet, and stir in the escargot. Cook and stir for about 4 minutes. Escargot cooks fast like shrimp, so watch it. Remove from the heat, and season with parsley, oregano and basil. Top with a sprinkling of Parmesan cheese.

By Victoria M H

Ingredients

• ✓ parmesan cheese
• egg
• milk
• olive oil
• genoa salami
• parsley
• romano cheese
• mozzarella cheese
• salt
• black pepper
• red pepper flakes

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Whisk eggs and milk together in a large bowl.
3. 3 Heat olive oil in a large oven-proof skillet over medium-high heat. Pour 1/2 the egg mixture into the hot oil; arrange salami over egg mixture and sprinkle with parsley. Add 2/3 the Parmesan cheese, 2/3 Romano cheese, and 2/3 the mozzarella cheese over the salami-parsley layer; season with salt, pepper, and red pepper flakes.
4. 4 Cook egg-cheese mixture until edges of frittata are browned and middle is set, 10 to 15 minutes. Pour the remaining egg mixture over frittata; sprinkle with remaining Parmesan cheese, Romano cheese, and mozzarella cheese; season with salt, pepper, and red pepper flakes.
5. 5 Bake in the preheated oven until frittata has risen to about 3 inches and middle is set, 20 to 25 minutes. Carefully turn frittata onto a cutting board; cut into 2-inch squares using a sharp knife. Arrange squares in a bowl and refrigerate until chilled, about 1 hour.

By Edward Moran

Ingredients

• ✓ parmesan cheese
• gnocchi
• butter
• olive oil
• onion
• cabbage
• garlic
• red pepper flakes
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
2. 2 Melt 2 tablespoons butter and olive oil in a Dutch oven over medium-high heat. Add onion; saute until softened, about 5 minutes. Stir in cabbage, garlic, and red pepper flakes. Season with salt and pepper. Cook and stir until cabbage is translucent but still crunchy, 5 to 7 minutes.
3. 3 Toss cooked gnocchi into the cabbage until combined. Sprinkle Parmesan cheese on top.

By Fancy Nancy

Ingredients

• ✓ parmesan cheese
• spinach
• cottage cheese
• sour cream
• shallot
• egg
• garlic
• salt
• black pepper
• nutmeg
• puff pastry
• egg

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix spinach, Parmesan cheese, cottage cheese, sour cream, shallots, 1 egg, garlic, salt, black pepper, and nutmeg together in a bowl until filling is well-mixed.
3. 3 Roll puff pastry onto a clean work surface, a little thinner at the edges. Transfer to the prepared baking sheet.
4. 4 Spoon the filling down the middle length of the pastry sheet. Crack 1 egg into a cup but do not beat it. Brush the edges of the puff pastry with egg white and close the pastry around the filling. Close the ends of the roll and carefully turn it over so the seam is on the bottom.
5. 5 Beat what remains of the egg; brush over the top of puff pastry and cut a few slits in the pastry.
6. 6 Bake in the preheated oven until the strudel is golden brown, about 30 minutes.

By Hanni

Ingredients

• ✓ parmesan cheese
• belgian endive
• butter
• all-purpose flour
• milk
• gruyere cheese
• nutmeg
• salt
• black pepper
• ham
• parsley

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a baking dish.
2. 2 Bring a large pot of lightly salted water to a boil over medium-high heat. Add endive; cover and cook until tender, 5 to 10 minutes. Drain.
3. 3 Melt butter in a saucepan over medium heat. Whisk in flour until paste-like and golden brown. Gradually whisk in milk, whisking constantly until thick and smooth. Stir in ¾ cup Gruyère cheese, Parmesan cheese, nutmeg, salt, and black pepper until combined. Reduce heat to medium-low; cook gently for 10 minutes, stirring frequently.
4. 4 Wrap each endive with 1 slice ham; place into the prepared baking dish. Pour cheese sauce over top; sprinkle with remaining ¼ cup Gruyère cheese and parsley.
5. 5 Cook in the preheated broiler until cheese is golden brown and sauce bubbles, about 10 minutes.

By gaidgin

Ingredients

• ✓ parmesan cheese
• asparagus
• onion
• vegetable broth
• butter
• all-purpose flour
• salt
• black pepper
• vegetable broth
• soy milk
• yogurt
• lemon juice

Instructions

1. 1 Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
2. 2 Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
3. 3 Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
4. 4 Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

By Nanook

Ingredients

• ✓ parmesan cheese
• veal cutlet
• all-purpose flour
• egg
• milk
• parsley
• salt
• pepper
• nutmeg
• bread crumb
• butter
• lemon

Instructions

1. 1 Place veal cutlets between 2 sheets of heavy plastic on a solid, level surface. Firmly pound cutlets with the smooth side of a meat mallet to a 1/4-inch thickness. Dip cutlets in flour to coat; shake off excess.
2. 2 Beat eggs, Parmesan cheese, milk, parsley, salt, pepper, and nutmeg together in a shallow bowl until combined. Place bread crumbs on a plate.
3. 3 Dip each cutlet into the egg mixture, then press in bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour to overnight.
4. 4 Melt butter in a large skillet over medium heat. Cook breaded cutlets in butter until browned, about 3 minutes per side. Transfer cutlets to a serving platter and pour pan juices over them. Garnish with lemon slices.

By Loves2CookinMN