Type what you have

Ingredients

• ✓ parmesan cheese
• ricotta cheese
• egg
• ham
• genoa salami
• mozzarella cheese
• prosciutto
• pie crust

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place ricotta in a large mixing bowl. Beat in eggs, one at a time, with an electric mixer on low speed. Stir in ham, salami, mozzarella, and prosciutto until well combined.
3. 3 Line the bottom and sides of two 9-inch pans with pie crusts. Divide ricotta mixture between the pans. Sprinkle each pie with Parmesan cheese, then cover filling with remaining pie crusts. Crimp the edges and cut several slits in the top crust to allow steam to escape.
4. 4 Bake in the preheated oven until crust is golden brown, about 1 hour. Cool pies on wire racks.

By PAMSTER2

Ingredients

• ✓ parmesan cheese
• butter
• sugar
• sweetened condensed milk
• coconut
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a mini cupcake mold with butter and coat with sugar.
2. 2 Mix condensed milk, shredded coconut, eggs, and Parmesan cheese together in a bowl until combined. Pour coconut mixture into prepared cupcake mold, filling each cup to 3/4 full.
3. 3 Place cupcake mold into a roasting pan about 1 inch larger than the cupcake mold. Pour hot tap water into the roasting pan until it is halfway up the sides of the cupcake mold, about 1 inch.
4. 4 Bake in the preheated oven until the coconut mixture is golden brown, about 10 minutes.
5. 5 Cool on a wire rack until the custard can easily be removed from the mold. Place custards into mini paper muffin cup liners.
6. 6 Refrigerate until chilled.

By Alessandra Kanawati

Ingredients

• ✓ parmesan cheese
• egg
• sugar
• butter
• sour cream
• baking powder
• rice flour
• sesame seed

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until firm but not stiff.
4. 4 Combine sugar and melted butter in a large bowl; beat on high speed until creamy.
5. 5 Mix in egg yolks until well blended.
6. 6 Gradually mix in Parmesan cheese. Add sour cream and baking powder; beat until batter is smooth.
7. 7 Sift rice flour over batter, then fold it in with a spatula. Fold in egg whites.
8. 8 Pour batter into a 9x13-inch glass baking dish. Sprinkle sesame seeds on top.
9. 9 Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, about 38 minutes.

By POSTRES de La Cipota

Ingredients

• ✓ parmesan cheese
• milk
• white sugar
• egg
• butter
• coconut
• cornmeal
• all-purpose flour
• baking powder
• salt

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Grease a 9-inch cake pan.
2. 2 Combine milk, sugar, eggs, Parmesan cheese, and butter in a blender; blend until smooth, about 5 minutes. Add coconut, cornmeal, and flour; blend until creamy. Add baking powder and salt and blend until smooth. Pour into the prepared cake pan.
3. 3 Bake in the preheated oven until top is golden brown and edges pull away from the sides of the pan, about 30 minutes.

By limacla

Ingredients

• ✓ parmesan cheese
• margarine
• sugar
• all-purpose flour
• rice flour
• baking powder
• egg
• milk
• white sugar
• all-purpose flour
• sesame seed

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a medium glass baking dish.
2. 2 In a bowl, beat together margarine and 3 cups sugar until fluffy. Add the eggs one at a time, mixing well. Combine 2 cups all-purpose flour, rice flour, and baking powder; add them alternately with the milk, stirring well between each addition. Slowly stir in Parmesan cheese. Transfer to the prepared baking dish.
3. 3 In a small bowl, mix the 1/2 cup sugar, 1/4 cup all-purpose flour, and sesame seeds. Sprinkle evenly over the batter in the cake pan.
4. 4 Bake 45 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Cool completely, and cut into squares.

By Karen Hernandez

Ingredients

• ✓ parmesan cheese
• pie crust
• olive oil
• onion
• garlic
• oregano
• cayenne pepper
• salt
• black pepper
• zucchini
• egg
• carrot
• cheddar cheese
• cornbread mix
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch square pan.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir onion until transparent, 5 to 10 minutes. Add garlic, oregano, cayenne pepper, salt, and black pepper to onion; cook and stir until fragrant, about 2 minutes. Remove skillet from heat and cool onion mixture slightly.
3. 3 Mix onion mixture, zucchini, eggs, carrot, 1/2 of the Cheddar cheese, and Parmesan cheese in a bowl. Stir cornbread mix and milk into onion-zucchini mixture; pour into the pie crust. Pinch pie crust edges down into the pan until 1/4-inch from the top. Sprinkle the remaining Cheddar cheese over the filling.
4. 4 Bake in the preheated oven until pie is set in the middle and the top is golden brown, about 45 minutes.

By DianaMartowlis

Ingredients

• ✓ parmesan cheese
• vegetable oil
• white sugar
• white sugar
• cream cheese
• egg
• vanilla extract
• salt
• milk
• milk
• white sugar
• graham cracker crumb
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (160 degrees C). Coat insides of four 5 1/2-ounce ramekins with oil.
2. 2 Melt 1/2 cup plus 2 tablespoons sugar in a skillet over medium heat without stirring; swirl the skillet occasionally until sugar caramelizes to an amber color. Quickly pour caramel into each prepared ramekin to cover the bottoms. Place ramekins in a large baking dish.
3. 3 Whisk cream cheese, eggs, Parmesan cheese, vanilla extract, and salt together in a bowl until smooth.
4. 4 Heat milk in a small saucepan until almost simmering; stir in 1/2 cup sugar until dissolved. Stir into cream cheese mixture until custard combined.
5. 5 Spoon custard mixture into the prepared ramekins. Carefully add enough hot water to the roasting pan to come halfway up the sides of the ramekins.
6. 6 Bake in the preheated oven until custard is just barely set, 45 to 60 minutes. Custard should jiggle as one mass, when shaken. Remove ramekins from the baking dish; cool to room temperature, about 20 minutes.
7. 7 Combine graham cracker crumbs and melted butter in a bowl; sprinkle over each flan. Refrigerate until fully chilled, at least 2 hours.
8. 8 Run a knife along edges of chilled flans; invert onto plates. Drizzle any remaining caramel on top.

By John Mitzewich

Ingredients

• ✓ parmesan cheese
• heavy cream
• butter

Instructions

1. 1 Combine whipping cream, grated Parmesan cheese, and butter in a medium saucepan. Cook and stir over medium-low heat until smooth. Remove from heat; sauce will thicken as it sits.

By Kathy Rose

Ingredients

• ✓ parmesan cheese
• zucchini
• basil pesto

Instructions

1. 1 Place zucchini in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes.
2. 2 In a serving bowl, mix together zucchini and pesto. Top with Parmesan cheese.

By Audrey Mezowe

Ingredients

• ✓ parmesan cheese
• tomato
• pesto

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Slice tomatoes in half, and scoop out about a tablespoon of flesh from the center of each half. Fill pocket with pesto, and sprinkle generously with cheese. Place tomato halves in a well oiled baking dish.
3. 3 Bake in preheated oven until cheese is melted and bubbly, and slightly browned. Serve warm.

By lovedody

Ingredients

• ✓ parmesan cheese
• mayonnaise
• garlic powder
• bread

Instructions

1. 1 Preheat the oven's broiler.
2. 2 Mix together mayonnaise, Parmesan cheese, and garlic powder in a medium bowl until thick and well combined.
3. 3 Slice loaf in half lengthwise and spread the cut-side of each piece with mayonnaise mixture. Place halves on a medium baking sheet.
4. 4 Cook under the preheated broiler until mayonnaise mixture is bubbling and golden brown, 2 to 5 minutes; check frequently to avoid burning.

By DOODLE BUG72

Ingredients

• ✓ parmesan cheese
• garlic powder
• basil
• hot dog bun
• margarine

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Stir Parmesan cheese, garlic powder, and basil together in a small bowl.
3. 3 Place hot dog buns, cut-sides up, onto the prepared baking sheet. Spread margarine onto buns, then sprinkle Parmesan mixture over top.
4. 4 Bake in the preheated oven until golden brown, about 10 minutes.

By Billie Miller

Ingredients

• ✓ parmesan cheese
• basil
• cream cheese
• olive oil
• butter
• garlic

Instructions

1. 1 Bring a large pot of water to a boil. Add the basil leaves and cook until tender and bright green, 2 to 5 minutes. Drain basil, reserving 2 tablespoons of the basil water.
2. 2 Blend basil, 2 tablespoons basil water, Parmesan cheese, cream cheese, olive oil, butter, and garlic in a blender until smooth and creamy.

By *DW*

Ingredients

• ✓ parmesan cheese
• butter
• heavy cream
• nutmeg

Instructions

1. 1 Melt butter in a saucepan over medium heat. Stir with a wooden spoon and add heavy cream. Stir until combined.
2. 2 Add Parmesan cheese to the cream mixture in the saucepan and stir until blended. Season with nutmeg.

By thedailygourmet

Ingredients

• ✓ parmesan cheese
• angel hair pasta
• spaghetti sauce
• taco shell

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain well.
2. 2 Return pasta to the pot. Pour in spaghetti sauce and mix thoroughly until reheated.
3. 3 Place taco shells onto a microwave-safe plate, then fan out into a circular shape so the edges of the taco shells overlap slightly. Microwave on high until warm and crisp, 30 to 45 seconds.
4. 4 Spoon pasta mixture into warm taco shells. Sprinkle about 1 teaspoon Parmesan cheese onto each taco.

By Kitty Johnson

Ingredients

• ✓ parmesan cheese
• angel hair pasta
• olive oil
• garlic

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair in boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes; drain.
2. 2 Heat olive oil in a saucepan over medium heat until a piece of garlic dropped into oil gently sizzles. Add remaining garlic; cook and stir until golden brown, 5 to 7 minutes. Remove fried garlic to a paper towel-lined plate using a slotted spoon and set aside; reserve garlic-infused olive oil.
3. 3 Place angel hair onto individual serving dishes and sprinkle with fried garlic. Drizzle with some of the garlic-infused olive oil and sprinkle with Parmesan cheese. Reserve any remaining garlic-infused olive oil for another use.

By Cindy Peterson Kilday

Ingredients

• ✓ parmesan cheese
• mayonnaise
• garlic powder
• bread crumb
• chicken breast

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Mix mayonnaise, Parmesan cheese, and garlic powder together in a bowl.
4. 4 Place bread crumbs in a separate bowl. Dip each chicken breast into the mayonnaise mixture, then into the bread crumbs to coat
5. 5 Arrange breaded chicken on a baking sheet.
6. 6 Bake in the preheated oven until chicken is no longer pink in the center and the coating is golden brown, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
7. 7 Serve hot and enjoy!

By Barb Eisel

Ingredients

• ✓ parmesan cheese
• basil
• olive oil
• pine nut
• garlic
• salt
• nutmeg

Instructions

1. 1 Blend the basil, olive oil, Parmesan cheese, pine nuts, garlic, salt, and nutmeg in a blender until smooth. Use immediately or refrigerate until use.

By Love2Cook

Ingredients

• ✓ parmesan cheese
• polenta
• chicken broth
• black pepper
• paprika

Instructions

1. 1 Combine polenta and chicken broth in a saucepan over medium heat. Cook, stirring continuously, until polenta has broken down completely in broth, about 5 minutes.
2. 2 Remove from the heat. Stir in Parmesan cheese, pepper, and paprika.

By Keith Haney

Ingredients

• ✓ parmesan cheese
• butter
• parsley
• garlic powder
• bread

Instructions

1. 1 Mix butter, Parmesan, parsley, and garlic powder together in a bowl until well combined.
2. 2 Arrange bread slices on a large baking sheet; spread with seasoned butter. Place the baking sheet in the freezer until bread is frozen solid, about 1 hour. Transfer bread to a resealable plastic freezer bag and store in the freezer until needed.

By cook205

Ingredients

• ✓ parmesan cheese
• garlic scape
• olive oil
• lemon juice
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Blend garlic scapes, Parmesan cheese, olive oil, lemon juice, and pepper together in a food processor until smooth.

By amandajo

Ingredients

• ✓ parmesan cheese
• basil
• almond
• olive oil
• garlic

Instructions

1. 1 Combine basil, Parmesan cheese, almonds, olive oil, and garlic in a food processor; pulse until blended. Pour in more olive oil, with the processor running, until pesto is thick and smooth.

By SAS4U

Ingredients

• ✓ parmesan cheese
• fennel bulb
• butter
• half-and-half
• creme fraiche

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. You can see the core because it is whiter than the surrounding green. This is optional, but helps the fennel cook faster. Slice the fennel vertically (upright) into 1/4 inch thick slices.
2. 2 Melt the butter in a large skillet over medium heat. Add the fennel, and fry for about 5 minutes. Stir in the half-and-half and creme fraiche until well blended. Transfer to a shallow baking dish. Sprinkle Parmesan cheese over the top.
3. 3 Bake for 30 minutes in the preheated oven, or until the top is golden brown and the fennel is tender enough to pierce with a fork.

By RUPERTLSSMITH

Ingredients

• ✓ parmesan cheese
• milk
• chicken stock
• cornmeal
• spaghetti sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
2. 2 Bring milk and chicken stock to a rolling boil in a large pot over medium-high heat. Gradually whisk in cornmeal, making sure there are no lumps. Reduce the heat to low and simmer, stirring constantly, until thick, about 5 minutes. Remove from the heat and stir in Parmesan cheese.
3. 3 Pour polenta into the prepared baking dish and spread spaghetti sauce over top.
4. 4 Bake in the preheated oven until sauce is bubbling, about 10 minutes.

By Jacquita

Ingredients

• ✓ parmesan cheese
• walnut
• ravioli
• butter
• balsamic vinegar

Instructions

1. 1 Toast walnuts in a skillet over medium heat; cook and stir until browned and fragrant, 8 to 10 minutes. Remove from skillet.
2. 2 Fill a pot with lightly salted water and bring to a rolling boil; stir in ravioli and return to a boil. Cook uncovered, occasionally stirring, until ravioli float to the top and filling is hot, 3 to 5 minutes. Drain.
3. 3 Warm butter in a skillet over medium heat until slightly brown, about 1 minute. Add balsamic vinegar; cook and stir until melted and combined, 1 to 2 minutes. Stir in ravioli; mix until combined. Top with walnuts and Parmesan cheese.

By vijms2

Ingredients

• ✓ parmesan cheese
• butter
• cream cheese
• garlic
• italian seasoning

Instructions

1. 1 Mix butter, cream cheese, Parmesan cheese, garlic, and Italian seasoning in a bowl until evenly blended.

By Mark S

Ingredients

• ✓ parmesan cheese
• sweet pea
• cannellini bean
• butter
• black pepper

Instructions

1. 1 Empty sweet peas and cannellini beans into a saucepan; cook and stir over medium-high heat until heated through and 1/3 of the liquid has evaporated, about 10 minutes. Stir butter into pea mixture until melted, 2 to 3 minutes. Reduce heat to medium.
2. 2 Stir Parmesan cheese and black pepper into pea mixture. Cook, stirring occasionally, until creamy and thickened, 5 to 10 minutes.

By ohevshalomel

Ingredients

• ✓ parmesan cheese
• olive oil
• butter
• onion
• balsamic vinegar
• chicken bouillon granules
• heavy cream

Instructions

1. 1 Heat olive oil and butter in a saucepan over medium-low heat. Stir in the onion, and cook until it has caramelized to a dark, golden brown, about 15 minutes. Stir in the balsamic vinegar, and cook for 1 minute before stirring in the chicken bouillon and cream. Bring to a simmer, then remove from the heat and stir in the Parmesan cheese until melted.

By Kevin Watral

Ingredients

• ✓ parmesan cheese
• chicken broth
• italian seasoning
• spinach
• long-grain white rice

Instructions

1. 1 Heat broth and Italian seasoning in a 2-quart saucepan over medium-high heat to a boil.
2. 2 Stir in spinach and rice; reduce heat to low. Cover saucepan; cook until rice is tender, 20 minutes. Stir in ½ cup Parmesan cheese. Serve with additional cheese.

By Campbell's Kitchen

Ingredients

• ✓ parmesan cheese
• egg
• bread crumb
• italian seasoning
• chicken breast

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place beaten egg in a shallow bowl. Mix together bread crumbs, Parmesan cheese, and Italian seasoning in a second shallow bowl.
3. 3 Dip chicken breasts in egg, then press in bread crumb mixture to coat. Place coated chicken in a 9x13-inch baking dish.
4. 4 Bake in the preheated oven for 25 minutes. Flip chicken over and continue baking until no longer pink in the center and the juices run clear, 5 to 10 more minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).

By Jenny