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Avocado Toast with Grilled Cheese
Lunch

Avocado Toast with Grilled Cheese

5.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. 2 Place bread slices on a baking sheet under the preheated broiler until toasted, 1 to 2 minutes.
  3. 3 Mix together mashed avocados, red onion, and cilantro in a bowl. Spread on toasted bread and sprinkle with Parmesan cheese.
  4. 4 Return to broiler until cheese is melted, 2 to 3 minutes.

By Charles Wees

Chef John's Simple Spinach Toasts
Lunch American

Chef John's Simple Spinach Toasts

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Brush lighter sides of toast with olive oil; place onto the prepared baking sheet, oiled-sides-down.
  3. 3 Spoon creamed spinach on toast slices, spreading all the way to the edges; sprinkle with Parmigiano-Reggiano cheese.
  4. 4 Bake in the preheated oven for 10 minutes. Turn on the broiler and broil until cheese is lightly browned, about 2 minutes more.

By John Mitzewich

Grilled Cheese Sticks
Lunch

Grilled Cheese Sticks

4.5

Prep
15 min
Cook
4 min
Total
19 min

Instructions

  1. 1 Spread 1/2 teaspoon mayonnaise onto 1 side of each slice of bread. Sprinkle 1 tablespoon Parmesan cheese over mayonnaise layer, pressing cheese firmly into the bread.
  2. 2 Combine remaining mayonnaise, Cheddar cheese, Jack cheese, green onion, garlic, and cayenne pepper in a bowl.
  3. 3 Flip 1 bread slice over so the Parmesan layer is facing down, and spread Cheddar cheese mixture onto the bread. Top the Cheddar cheese mixture layer with the other slice of bread, so the Parmesan is on the outside of the sandwich. Cut sandwich into 4 equal slices.
  4. 4 Heat a nonstick pan over medium heat; turn heat down to medium-low. Place sandwich sticks in the skillet and cook until golden brown and cheese is softly melted, 2 to 3 minutes per side.

By Culinary Envy

Fennel Soup II
Lunch

Fennel Soup II

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Combine the fennel, leek, bay leaf, vegetable bouillon, and water in a pressure cooker. Lock the lid of the pressure cooker, bring it up to pressure, reduce heat to maintain pressure, and cook for 15 minutes. Remove cooker from the heat and let the pressure reduce on its own, 5 to 10 minutes. If your pressure cooker does not have a quick-release function, reduce cooking time slightly as food will continue to cook while pressure releases slowly.
  2. 2 Stir the olive oil into the soup, and sprinkle with Parmesan cheese to serve.

By Laka kuharica - Easy Cook

That Addicting Salad
Lunch American

That Addicting Salad

4.1

Prep
15 min
Cook
Total
735 min

Instructions

  1. 1 In a small bowl, mix together the mayonnaise, 1/4 cup Parmesan cheese, and sugar until well blended. Cover, and refrigerate overnight. Stir again just before using.
  2. 2 In a large serving bowl, combine the lettuce, 1/2 cup Parmesan cheese, carrot, cauliflower, and bacon bits. Toss with chilled dressing just before serving.

By MINNESOTAMOM

Make-Ahead Cauliflower Salad
Lunch

Make-Ahead Cauliflower Salad

4.4

Prep
25 min
Cook
10 min
Total
1475 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop into small pieces.
  2. 2 Layer lettuce, cauliflower, onion, chopped bacon, mayonnaise, sugar, and Parmesan cheese in a large bowl, in that order. Cover the bowl tightly with plastic wrap. Place a heavy pan on top to press down salad.
  3. 3 Refrigerate for 24 to 36 hours, checking occasionally that salad remains pressed.
  4. 4 Toss salad to serve; season with black pepper.

By Iwnbb

Penne Pasta Salad
Lunch

Penne Pasta Salad

4.1

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  2. 2 In a large bowl, mix together the salad dressing, mustard, cheese and dill.
  3. 3 Add pasta, red onion and bell peppers. Toss well; season with salt and pepper. Chill before serving.

By Deanna

The Best Spinach Salad Ever
Lunch

The Best Spinach Salad Ever

4.6

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Spread nuts onto a baking sheet.
  3. 3 Toast nuts in the preheated oven until golden brown and fragrant, 5 to 10 minutes. Watch as they bake because they burn quickly. Set nuts aside to cool to room temperature.
  4. 4 Mix together mayonnaise, milk, and sugar in a large salad bowl. Stir in bacon bits and Parmesan cheese until dressing is well combined and creamy.
  5. 5 Place spinach leaves, chopped cauliflower, and toasted almonds into the salad bowl; stir lightly to coat with dressing.

By Autumn

Pepperoni Bread
Lunch Italian

Pepperoni Bread

4.6

Prep
15 min
Cook
40 min
Total
115 min

Instructions

  1. 1 Place thawed dough into a bowl; cover and let rise in a warm place until doubled in volume, about 1 hour.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  3. 3 Roll dough into a rectangle, then brush with beaten egg and arrange pepperoni over top. Sprinkle mozzarella, Parmesan, and Italian seasoning over pepperoni. Roll dough over fillings like a jelly roll and pinch the seam to seal. Place dough, seam-side down, onto the prepared baking sheet.
  4. 4 Bake in the preheated oven until golden brown, about 40 minutes.
  5. 5 Use a bread knife to cut loaf into slices of your desired size.

By Martha Katz

Orzo with Sun-Dried Tomatoes and Kalamata Olives
Lunch Italian

Orzo with Sun-Dried Tomatoes and Kalamata Olives

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
  2. 2 Mix orzo pasta, tomatoes, and olives together in a large bowl. Pour pesto over pasta mixture and stir to coat. Sprinkle Parmesan cheese over the pasta mixture; stir. Drizzle olive oil over the salad and stir to achieve your preferred moisture level.

By Karli Shanklin

Salad with Artichokes
Lunch

Salad with Artichokes

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine mixed greens, artichoke hearts, and onion in a large bowl.
  2. 2 Whisk oil, vinegar, seasoned salt, garlic powder, and pepper together in a separate bowl. Pour desired amount of dressing over the salad, and toss to coat.
  3. 3 Sprinkle with grated Parmesan cheese, and serve.

By Cindy

Ms B's Spinach-Topped Tomatoes
Lunch

Ms B's Spinach-Topped Tomatoes

4.6

Prep
30 min
Cook
30 min
Total
75 min

Instructions

  1. 1 Sprinkle the cut sides of the tomato halves with salt, and place cut sides down on paper towels for 15 minutes to drain.
  2. 2 Place frozen spinach, water, and chicken bouillon granules in a saucepan over medium heat; bring to a boil, cover, reduce heat, and simmer until spinach is tender, 8 to 12 minutes. Drain the spinach well.
  3. 3 Preheat oven to 350 degrees F (175 degrees C). Place tomatoes, cut sides up, into a 9x12-inch baking dish.
  4. 4 Mix together the spinach, 1/3 cup of Parmesan cheese, cornbread stuffing mix, melted butter, egg, onion, garlic, and black pepper in a bowl until thoroughly combined. Mound the mixture on the cut tomato halves.
  5. 5 Bake in the preheated oven until cooked through and hot, about 15 minutes. Sprinkle each tomato with about 1 teaspoon of Parmesan cheese, return to oven, and bake until the topping has browned, about 5 more minutes. Serve immediately.

By Allrecipes Member

Easiest Broccoli Soup EVER
Lunch American

Easiest Broccoli Soup EVER

3.9

Prep
10 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the insert. Bring the water to a boil. Add the broccoli, cover the pot, and steam the broccoli until fork-tender, 8 to 10 minutes.
  2. 2 Transfer broccoli to a blender and allow to cool slightly, about 5 minutes.
  3. 3 Place milk, Cheddar cheese, and Parmesan cheese in the blender. Carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Alternately, you can use a stick blender and puree in a bowl.

By brighatea

Grandma's Italian Grilled Cheese Sandwich
Lunch Italian

Grandma's Italian Grilled Cheese Sandwich

4.2

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Whisk eggs, milk, garlic powder, Italian seasoning, and Parmesan cheese together in a bowl.
  2. 2 Place each American cheese slice between two pieces of bread to assemble 6 sandwiches.
  3. 3 Dip both sides of each sandwich in egg mixture.
  4. 4 Heat a non-stick frying pan over medium heat.
  5. 5 Place dipped sandwiches in the hot frying pan; cook until golden brown and cheese is melted, about 3 minutes per side.

By Rae

Avocado Cucumber Pasta Salad
Lunch

Avocado Cucumber Pasta Salad

4.9

Prep
15 min
Cook
13 min
Total
98 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and let cool, 10 to 15 minutes.
  2. 2 Mix rotini pasta, tomatoes, cucumbers, olives, Italian dressing, Parmesan cheese, salt, and pepper together in a large bowl. Chill until flavors combine, about 1 hour.
  3. 3 Toss avocado with lemon juice in a bowl. Mix into the pasta salad before serving.

By Stephanie

Garlic-Parmesan Shrimp
Lunch American

Garlic-Parmesan Shrimp

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass casserole dish with nonstick cooking spray.
  2. 2 Combine bread crumbs, Parmesan cheese, parsley, and garlic powder in a large resealable plastic bag. Seal and shake to mix ingredients together. Add shrimp and shake to coat.
  3. 3 Lay shrimp flat in the prepared baking dish. Sprinkle with any bread crumb mixture remaining in the bag. Drizzle melted butter over the top.
  4. 4 Bake in the preheated oven until starting to crisp, 15 to 20 minutes. Switch to broil setting until topping is light brown, 2 to 3 minutes.

By Perri

Broccoli Cauliflower Salad
Lunch

Broccoli Cauliflower Salad

4.5

Prep
25 min
Cook
10 min
Total
95 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble bacon slices into small pieces. Reserve 1/2 cup bacon pieces in a bowl.
  2. 2 Combine remaining bacon, cauliflower, broccoli, mozzarella cheese, and onion in a large bowl.
  3. 3 Mix sugar and milk together in a small bowl until sugar is dissolved. Mix in mayonnaise, Parmesan cheese, and vinegar. Pour dressing over cauliflower mixture. Top with reserved bacon. Chill for 1 hour before serving.

By Sheryl Esau

Sonny's Waldorf Turkey Salad
Lunch

Sonny's Waldorf Turkey Salad

4.8

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Whisk mayonnaise, Parmesan cheese, cider vinegar, sugar, curry powder, and black pepper together in a bowl until smooth. Lightly toss turkey meat, red grapes, apple, celery, red onion, and walnuts in a salad bowl; pour dressing over salad and toss again to coat. Chill at least 1 hour (or overnight for best flavor).

By SKYBLUE1963

Italian Pasta Salad I
Lunch Italian

Italian Pasta Salad I

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  2. 2 In a large bowl, combine the pasta, Italian salad dressing, Caesar dressing, Parmesan cheese, red bell pepper, green bell pepper, and red onion. Mix well and serve chilled or at room temperature.

By Redwun

Restaurant-Style House Salad
Lunch

Restaurant-Style House Salad

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a large bowl, combine the romaine lettuce, iceberg lettuce, artichoke hearts, red onions and pimentos. Toss together.
  2. 2 Prepare the dressing by whisking together the olive oil, red wine vinegar, salt, pepper and cheese. Refrigerate until chilled and pour over salad to coat. Toss and serve.

By Louise

Sassy Tailgate Sandwiches
Lunch

Sassy Tailgate Sandwiches

4.6

Prep
35 min
Cook
Total
60 min

Instructions

  1. 1 Cut all rolls in half. Place roll bottoms in 9x13-inch pan.
  2. 2 Place equal amounts of ham on each roll bottom. Top with Gruyere.
  3. 3 On each of the roll tops, spread a generous amount of the cream cheese spread. Return the tops to the bottoms making sandwiches.
  4. 4 In a separate bowl, mix together the butter, Worcestershire sauce, onion and Parmesan cheese. Pour over your sandwiches and let sit for at least 20 minutes. (You can make these ahead of time and allow to sit in fridge overnight.)
  5. 5 Place sandwiches, covered in foil, in a preheated 350 degrees F oven. Bake for 20 minutes or until warmed through. Enjoy!

By Philadelphia

Baked Spaghetti Casserole
Lunch Italian

Baked Spaghetti Casserole

4.5

Prep
Cook
45 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain and transfer to a large bowl.
  3. 3 Mix eggs, Parmesan cheese, and butter with the spaghetti to coat pasta completely; spread into the prepared baking dish. Spread cottage cheese over the spaghetti to cover completely. Spread spaghetti sauce over the cottage cheese; top with a layer of mozzarella cheese.
  4. 4 Bake until hot in the center, about 30 minutes.

By Lovely333

Beer Cheese Soup V
Lunch

Beer Cheese Soup V

4.1

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 In a large saucepan over medium high heat, melt butter. Cook celery, carrots and onion in butter until onion is translucent. Stir in flour and mustard to coat vegetables. Pour in chicken broth and simmer until slightly thickened. Puree mixture in a blender or food processor or using an immersion blender. Return to pot.
  2. 2 When pureed mixture is hot, begin to stir in Cheddar, Monterey Jack and Parmesan, a little at a time, alternately with the beer, until all is fully incorporated and melted. Serve at once.

By Kathe Bonfield