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
• butter
• chicken breast
• lemon juice

Instructions

1. 1 Melt 2 tablespoons of the butter in a medium skillet over medium high heat.
2. 2 Add chicken to skillet and brown for 5 to 7 minutes, turning occasionally. When chicken is browned, add remaining 6 tablespoons of butter and the lemon juice (if desired, add extra lemon juice to taste).
3. 3 Saute for 6 minutes over medium heat, then remove chicken from skillet. Add cheese to skillet, stir all together until mixture has reached the consistency of a sauce, then pour the sauce over the chicken and serve hot.

By Jerry Schiavo

Ingredients

• ✓ parmesan cheese
• pie crust
• swiss cheese
• onion
• bacon bits
• egg
• half-and-half

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place unthawed pie crust in a 9 inch pie plate on a baking sheet. Combine Swiss cheese, onion, Parmesan cheese, and bacon bits in a medium bowl; pour into the crust.
3. 3 Whisk eggs and half and half together in a bowl until blended; pour over cheese mixture.
4. 4 Bake in preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C); continue baking until quiche top begins to turn golden brown, about 35 minutes more.

By Dawn Egan

Ingredients

• ✓ parmesan cheese
• butter
• heavy cream
• egg
• salt
• pepper
• chive

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Rub the inside of a 6-ounce ramekin with butter. Pour cream into the ramekin, then crack eggs on top of cream without breaking yolks. Use a spoon to position yolks towards the center of the ramekin, then sprinkle with salt, pepper, chives, and Parmesan cheese.
3. 3 Bake in the preheated oven until whites of eggs have set and yolks are still soft, 12 to 15 minutes. Remove from oven, and allow to set for 2 to 3 minutes before serving.

By rd12498

Ingredients

• ✓ parmesan cheese
• butter
• helix snail
• garlic
• parsley
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter over medium-low heat in a saucepan. Add snails, garlic, and parsley; cook and stir for 3 to 4 minutes.
3. 3 Place 1 snail along with some sauce in each cup of an escargot pan. Sprinkle tops with Parmesan cheese, salt, and pepper.
4. 4 Bake in the preheated oven until cheese is melted, bubbling, and lightly browned, about 10 minutes.

By Linda klopatek

Ingredients

• ✓ parmesan cheese
• zucchini
• olive oil
• sea salt
• herbes de provence
• breadcrumb
• olive oil
• salt
• pepper

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Arrange a layer of zucchini slices into the bottom of a 9-inch pie pan so they slightly overlap one another; drizzle with 1 tablespoon olive oil and season with some of the sea salt and herbes de Provence. Repeat layering until the zucchini is all used.
3. 3 Bake in the preheated oven for 30 minutes.
4. 4 While the zucchini bakes, stir together the breadcrumbs, Parmesan cheese, and 3 tablespoons olive oil in a bowl; season with salt and pepper. Spread evenly over the baked zucchini and return to oven 10 minutes more; serve hot.

By Toph Toph

Ingredients

• ✓ parmesan cheese
• cream cheese
• butter
• garlic
• oregano
• parsley
• thyme
• dill weed
• basil
• black pepper

Instructions

1. 1 Mix together cream cheese, butter, Parmesan cheese, garlic, oregano, parsley, thyme, dill, basil, and pepper in a bowl until evenly combined.
2. 2 Chill in refrigerator overnight or 8 hours.

By Lisa Mayer Kaelblein

Ingredients

• ✓ parmesan cheese
• escargot
• butter
• garlic
• mushroom
• white wine
• cream
• flour
• tarragon
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.
2. 2 Place escargots in a small bowl and cover with cold water. Let sit for 5 minutes to remove any canned flavor they may have. Drain escargots and pat dry with a paper towel.
3. 3 Melt butter with garlic in a large skillet over medium-high heat. Add escargots and mushroom caps; cook and stir until mushroom caps begin to soften, about 5 minutes.
4. 4 Whisk together wine, cream, flour, tarragon, and pepper in a small bowl until well combined. Pour into the skillet and bring to a boil. Cook, stirring occasionally, until sauce thickens, about 10 minutes. Remove from the heat.
5. 5 Place mushroom caps into the prepared baking dish, with the tops facing down. Spoon an escargot into each mushroom cap. Pour sauce from the skillet over mushroom caps, then sprinkle grated Parmesan cheese over top.
6. 6 Bake in the preheated oven until cheese has turned golden brown, 10 to 15 minutes.

By CraZee A

Ingredients

• ✓ parmesan cheese
• black olive
• caper
• onion
• garlic
• parsley
• olive oil
• balsamic vinegar
• salt
• black pepper
• red bell pepper

Instructions

1. 1 Place the olives in a food processor or blender; pulse the olives until slightly chopped; remove to a bowl and set aside.
2. 2 Combine the capers, onion, garlic, parsley, Parmesan cheese, olive oil, balsamic vinegar, salt, black pepper, and about half of the red bell pepper in the food processor or blender; blend until finely chopped. Add to the olives and mix. Sprinkle remaining red pepper over the mixture.

By Deb S

Ingredients

• ✓ parmesan cheese
• olive oil
• garlic
• eggplant
• parsley
• salt
• zucchini
• tomato
• mushroom
• onion
• green bell pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom and sides of a 1 ½-quart casserole dish with 1 tablespoon olive oil.
2. 2 Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until fragrant and golden brown. Add eggplant and parsley; cook and stir until eggplant is tender and soft, about 10 minutes. Season with salt to taste.
3. 3 Spread eggplant mixture evenly across the bottom of the prepared casserole dish; sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with tomatoes, mushrooms, onion, and bell pepper, covering each layer with a sprinkling of salt and cheese.
4. 4 Bake in preheated oven until vegetables are tender, about 45 minutes.

By lynette

Ingredients

• ✓ parmesan cheese
• all-purpose flour
• egg
• artichoke heart
• vegetable oil
• butter
• lemon
• sherry
• salt
• black pepper
• parsley

Instructions

1. 1 Pour flour into a shallow bowl; beat egg in a separate bowl. Dredge artichoke hearts in flour and then coat with egg.
2. 2 Heat vegetable oil in a skillet over medium heat; cook and stir artichoke hearts in the hot oil until browned, about 5 minutes. Transfer cooked artichoke hearts to a bowl.
3. 3 Pour oil out of skillet and wipe clean with a paper towel; return to stove top. Heat butter in the skillet over medium heat; pour in lemon juice. Return artichoke hearts to skillet and sprinkle with Parmesan cheese; pour in sherry. Season with salt and pepper; stir well.
4. 4 Remove artichoke hearts from skillet using a slotted spoon and transfer to a serving dish. Boil sauce until reduced, 2 to 3 minutes. Pour over artichoke hearts; garnish with parsley.

By Diane

Ingredients

• ✓ parmesan cheese
• chicken breast
• salt
• black pepper
• mustard
• swiss cheese
• deli ham
• toothpick
• all-purpose flour
• egg
• panko bread crumb
• cooking spray

Instructions

1. 1 Gather the ingredients.
2. 2 Place a chicken breast on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Place chicken breast between 2 sheets of heavy plastic on a solid, level surface; lightly pound with the smooth side of a meat mallet to a 1/4-inch thickness. Repeat with remaining chicken breast.
3. 3 Season each chicken breast with salt and pepper. Spread Dijon mustard on top. Place 1 slice of cheese on each breast. Top each with 2 slices of ham and 1 slice of cheese. Roll each breast up and secure with a toothpick.
4. 4 Place flour in a shallow bowl. Place egg in a second bowl. Mix panko bread crumbs and grated Parmesan in a third bowl. Preheat an air fryer to 350 degrees F (175 degrees C).
5. 5 Meanwhile, dredge chicken breasts in flour; shake off excess. Dip into beaten egg, allowing any excess egg to drip back into the bowl. Press into bread crumb mixture to coat both sides; place breaded chicken breasts onto a plate and spray with nonstick spray. Let sit for 5 minutes while the air fryer preheats, then arrange breaded chicken in a single layer in the air fryer basket.
6. 6 Cook in the preheated air fryer for 10 minutes; flip chicken breasts and spray any dry spots with nonstick spray. Cook until chicken is no longer pink in the center, 8 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Soup Loving Nicole

Ingredients

• ✓ parmesan cheese
• bacon
• pie crust
• egg
• heavy cream
• hot pepper sauce
• worcestershire sauce
• salt
• black pepper
• spinach
• cheddar cheese
• green onion

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate. Chop when cool.
3. 3 Fit pie crust into a 9-inch pie dish and set aside.
4. 4 Whisk eggs, cream, hot pepper sauce, Worcestershire sauce, salt, and pepper together in a bowl.
5. 5 Spread spinach over the bottom of pie crust. Top with bacon, Cheddar cheese, and green onion; pour in egg mixture and sprinkle with Parmesan cheese.
6. 6 Bake quiche in the preheated oven until the top is lightly puffed and browned, and a knife inserted into the center of the quiche comes out clean, 35 to 45 minutes.

By Lindalou

Ingredients

• ✓ parmesan cheese
• butter
• all-purpose flour
• milk
• pecorino cheese
• salt
• cayenne pepper
• nutmeg
• cauliflower
• bread crumb
• olive oil
• chive

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Butter a 9x13-inch baking dish with 1 tablespoon butter.
2. 2 Melt remaining 6 tablespoons butter in a saucepan over medium heat. Whisk flour into butter; cook and stir until raw flour taste cooks off, 2 to 3 minutes.
3. 3 Gradually whisk milk into flour mixture. Increase heat to medium-high; cook and stir until mixture thickens and comes to a simmer, 5 to 10 minutes. Stir truffled pecorino cheese, salt, cayenne pepper, and nutmeg into milk mixture until cheese sauce thickens.
4. 4 Bring a large pot of salted water to a boil; add cauliflower and cook until slightly tender, about 6 minutes. Drain and transfer cauliflower to the prepared baking dish.
5. 5 Spread cheese sauce evenly over cauliflower. Dust with bread crumbs and Parmigiano-Reggiano cheese. Drizzle olive oil on top and sprinkle with a pinch of cayenne pepper.
6. 6 Bake in the preheated oven until browned and bubbling, about 30 minutes. Garnish with chopped fresh chives.

By John Mitzewich

Ingredients

• ✓ parmesan cheese
• milk
• heavy cream
• butter
• all-purpose flour
• salt
• black pepper
• nutmeg
• butter
• rustic bread
• deli ham
• gruyere cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine milk and cream in a microwave-safe container and microwave on high power, about 90 seconds. The liquid should be warm to the touch.
3. 3 Melt butter in a small saucepan over medium heat. Stir in flour and keep stirring until all the flour is coated in butter, and the flour and butter begin to bubble, about 2 minutes. Gradually stir in warmed milk and cream and cook until sauce begins to thicken, stirring constantly. Continue stirring, until the sauce is thick and bubbly, 3 to 5 minutes. Remove from heat and season with salt, pepper, and nutmeg. Set aside.
4. 4 Melt 1 tablespoon butter in a large skillet over medium heat and brown 4 pieces of bread on 1 side, about 4 minutes. Place browned bread on the prepared baking sheet, browned side down.
5. 5 Spread each piece of bread with Bechamel sauce, from edge to edge. Place two slices of deli ham on the Bechamel and top with 1/2 cup of grated Gruyere cheese. Place remaining bread slices on top of each sandwich and spread the top with Bechamel, from edge to edge. Sprinkle the top of each sandwich with 2 tablespoons grated Gruyere cheese and 2 tablespoons grated Parmesan cheese.
6. 6 Bake in the preheated oven until the cheese is melted, 5 to 7 minutes.
7. 7 Turn on the oven's broiler.
8. 8 Move baking sheet about 6 inches from the heat source and broil sandwiches until the top is bubbly and brown, 2 to 3 minutes. Watch carefully, to avoid scorching the parchment paper and burning the cheese. Allow the sandwiches to cool slightly, cut in half, and serve warm.

By Bibi

Ingredients

• ✓ parmesan cheese
• olive oil
• green onion
• garlic
• goat cheese
• cayenne pepper
• puff pastry
• zucchini
• tomato
• salt
• black pepper
• olive oil
• basil leaves

Instructions

1. 1 Heat 2 tablespoons olive oil in a skillet over medium heat; cook and stir green onions in the hot oil until softened, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Remove from heat.
2. 2 Combine goat cheese, Parmesan cheese, and cayenne pepper in a small bowl; stir with a fork until blended.
3. 3 Gently flatten each puff pastry sheet with a rolling pin on a lightly floured surface. Cut each sheet into four squares. Lightly cut a border about 1/4-inch from the edges of each square using a sharp knife, not going all the way through the dough.
4. 4 Preheat oven to 400 degrees F (200 degrees C).
5. 5 Arrange puff pastry squares on a baking sheet; spread goat cheese mixture on each square. Top each square with onion mixture. Chill in refrigerator for 5 to 10 minutes.
6. 6 Arrange zucchini and tomato slices in a pattern on each puff pastry square, allowing vegetables to overlap. Season with salt and black pepper. Drizzle with about 1 teaspoon olive oil.
7. 7 Bake in the preheated oven until puff pastry is golden brown and puffed, about 20 minutes. Garnish with basil strips.

By Holly

Ingredients

• ✓ parmesan cheese
• ✓ parmesan cheese
• all-purpose flour
• salt
• black pepper
• thyme
• chili powder
• cayenne pepper
• milk
• butter
• egg
• romano cheese
• gruyere cheese
• pepperoni
• milk

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Combine the flour with the salt, black pepper, thyme, chili powder, and cayenne pepper in a large bowl.
3. 3 Put the milk and butter in a large saucepan and bring to a boil. When the butter melts, turn heat to low. Add the seasoned flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball. Remove from heat.
4. 4 Separate the white and yolk from one egg, reserving the yolk for glazing.
5. 5 Put the dough into a large mixer bowl. Beat at medium speed for one minute. Then beat in one egg and the extra egg white. Beat until completely absorbed into the dough. Then add the remaining 4 eggs, one at a time, waiting each time until the previous egg is completely absorbed. After all 5 eggs (plus the one egg white) have been incorporated, the dough should be smooth and satiny.
6. 6 Add the Parmesan and Gruyere cheeses, and pepperoni if you are using it. Incorporate thoroughly into the dough.
7. 7 Use a pastry bag to pipe dough onto 2 ungreased baking sheets. You can also drop dough from a teaspoon. For tiny puffs, mounds should be about 1/2 inch in diameter. From small appetizers, mounds should be 1 inch in diameter. For puffs large enough for filling, mounds should be 1 1/2 inches in diameter. Keep the size of the puffs uniform so they bake properly. Space puffs about 1 inch apart.
8. 8 Beat the remaining egg yolk with 2 tablespoons of milk to make a glaze. Lightly brush the tops of the puffs with glaze before baking. Sprinkle tops with your Parmesan cheese.
9. 9 Bake in pre-heated oven for 10 minutes (5 minutes for tiny puffs). Reduce heat to 300 degrees F (150 degrees C). Bake 10 minutes more for tiny puffs; 15 to 20 minutes longer for medium or large puffs, or until puffs are golden brown. Test by removing a puff from the oven and breaking it open. The inside should be baked through. If it is still doughy or wet, bake another 5 minutes.
10. 10 Remove pans from oven and leave puffs on pans until cool enough to serve.

By Carolyn Bunkley

Ingredients

• ✓ parmesan cheese
• all-purpose flour
• salt
• black pepper
• egg
• sugar
• olive oil
• chicken breast
• butter
• garlic
• sherry
• lemon juice
• chicken base

Instructions

1. 1 Mix together flour, salt, and pepper in a shallow bowl. Whisk beaten eggs, sugar, and Parmesan cheese in another bowl until the mixture is thoroughly blended and the sugar has dissolved.
2. 2 Heat olive oil in a large skillet over medium heat until the oil shimmers. Dip chicken breasts into the flour mixture, then into the egg mixture, and gently lay them into the skillet. Pan-fry chicken breasts until golden brown and no longer pink in the middle, about 6 minutes on each side. Remove from the skillet and set aside.
3. 3 In the same skillet over medium-low heat, melt butter, and stir in garlic. Add sherry, lemon juice, and chicken base. Bring the sauce to a simmer, and stir until smooth and slightly thickened, about 5 minutes. Be sure to dissolve any brown flavor bits from the bottom of the skillet as you stir.
4. 4 Return chicken breasts to the sauce, and gently simmer for about 15 minutes. To serve, place a chicken breast on a plate, and top with sauce.

By rocgrandma

Ingredients

• ✓ parmesan cheese
• olive oil
• chicken breast
• white wine
• salt
• pepper
• penne
• pasta
• onion
• garlic
• mushroom
• creme fraiche
• sour cream

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add chicken and sauté until browned. Add white wine and season with salt and pepper. Reduce heat to low and simmer until chicken is cooked through and juices run clear, about 20 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes; drain.
3. 3 Cut cooked chicken into cubes; set aside. Add onion and garlic to the remaining juices in the skillet. Cook and stir until onions are tender, about 5 minutes. Add mushrooms and sauté until soft.
4. 4 Add cooked chicken, crème fraîche, and sour cream; stir until heated through. Serve chicken and sauce on top of cooked pasta. Sprinkle with grated Parmesan cheese.

By Kristel A Ivy

Ingredients

• ✓ parmesan cheese
• butter
• olive oil
• onion
• beef broth
• sherry
• thyme
• salt
• pepper
• bread
• provolone cheese
• swiss cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter with olive oil in an 8-quart stock pot over medium heat. Add onions to butter and continually stir until tender and translucent. Do not brown the onions.
3. 3 Add beef broth, sherry, and thyme. Season with salt and pepper. Let simmer for 30 minutes. Meanwhile, preheat the oven's broiler.
4. 4 Ladle soup into oven-safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on a rimmed sheet pan.
5. 5 Broil in the preheated oven until cheese bubbles and browns slightly, 2 to 3 minutes.
6. 6 Serve hot and enjoy!

By Lori Levin

Ingredients

• ✓ parmesan cheese
• puff pastry shell
• butter
• bay scallop
• mushroom
• shallot
• half-and-half
• flour
• white wine
• sherry
• lemon juice
• dijon mustard
• tarragon
• black pepper

Instructions

1. 1 Preheat the oven to 380 degrees F (193 degrees C). Place pastry shells on a baking sheet.
2. 2 Bake in the preheated oven until golden brown, about 20 minutes.
3. 3 Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat. Add scallops; sauté until browned on both sides, 3 to 5 minutes. Do not overcook. Transfer scallops to a plate; set aside.
4. 4 Reduce heat to medium; melt remaining 1 tablespoon butter in the skillet. Add mushrooms and shallots; cook until just tender, 3 to 5 minutes.
5. 5 Whisk half-and-half and flour together in a bowl; add to the skillet, whisking until smooth and thick, about 5 minutes. Whisk in wine, sherry, lemon juice, and Dijon; stir in Parmesan cheese, tarragon, and black pepper. Return scallops to the skillet; stir until just heated through, 1 to 3 minutes.
6. 6 Slice tops off pastry shells; fill with scallops mixture.

By lutzflcat

Ingredients

• ✓ parmesan cheese
• butter
• olive oil
• onion
• garlic
• salt
• black pepper
• brown sugar
• thyme
• port wine
• beef stock
• bread
• swiss cheese

Instructions

1. 1 Melt butter with olive oil in a large pot over medium-low heat. Add onions and garlic; season with a pinch of salt and black pepper. Cook onion mixture in hot butter-oil until caramelized, stirring every 10 minutes to keep from browning too quickly, about 1 hour.
2. 2 Stir brown sugar and thyme into caramelized onions; allow sugar to melt into onions, about 2 minutes. Pour in wine and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue simmering for 5 more minutes. Pour in beef stock; cook for 10 more minutes. Season soup with salt and pepper.
3. 3 Preheat the oven's broiler to high. Place 5 oven-safe crocks onto a baking sheet.
4. 4 Ladle soup evenly into the crocks. Top each with a French bread slice; cover with a Swiss cheese slice and sprinkle with Parmagiano-Reggiano cheese.
5. 5 Cook soups under the preheated broiler until cheese is melted and browned, 2 to 3 minutes.

By Leah Thompson

Ingredients

• ✓ parmesan cheese
• russet potato
• salt
• black pepper
• butter
• all-purpose flour
• milk
• heavy cream
• cheddar cheese
• asiago cheese
• onion
• green onion
• cracker
• parsley

Instructions

1. 1 Place potatoes into a large pot and cover with water; add salt and bring to a boil. Reduce heat to medium-low and simmer until just beginning to soften, 15 to 20 minutes; drain.
2. 2 Melt butter in a saucepan over medium heat; add flour and whisk until the mixture thickens, 1 to 2 minutes. Pour milk and heavy cream into the saucepan; cook and stir until smooth, 2 to 3 minutes. Melt Cheddar and Asiago cheese into the butter mixture; cook while stirring continually until the mixture is smooth and creamy, 1 to 2 minutes. Season the sauce with salt and pepper.
3. 3 Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch casserole dish.
4. 4 Layer about half the sliced potatoes into the bottom of the baking dish. Top the potatoes with sweet onion slices and green onions; pour about 1/3 of the cheese sauce over the onions. Arrange the remaining potato slices into the dish; pour remaining cheese sauce over the potatoes. Sprinkle Parmesan cheese and crushed crackers over the top.
5. 5 Bake in the preheated oven until hot in the center and beginning to brown at the edge, about 30 minutes. Sprinkle parsley over the top of the dish to serve.

By Tom Paull