Type what you have

Ingredients

• ✓ parmesan cheese
• olive oil
• lemon juice
• asparagus
• spinach
• almond

Instructions

1. 1 Preheat an outdoor grill for low heat and lightly oil the grate.
2. 2 Combine oil and lemon juice in a baking dish. Add asparagus and roll until coated.
3. 3 Grill asparagus on the preheated grill, turning at least once and brushing with remaining oil-lemon juice mixture, until crisp-tender, about 5 minutes. Remove from the grill and place back into the baking dish. Cut into bite-sized pieces.
4. 4 Combine spinach, Parmesan, and almonds in a large bowl. Add asparagus along with any oil-lemon juice mixture from the dish. Toss to blend and serve immediately.

By Heather Hedstrom

Ingredients

• ✓ parmesan cheese
• rotini pasta
• salad dressing
• cucumber
• tomato
• green onion
• italian seasoning

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 12 minutes, until al dente, and drain.
3. 3 Toss cooked pasta with Italian dressing, cucumbers, tomatoes, and green onions in a large bowl.
4. 4 Mix Parmesan cheese and Italian seasoning in a small bowl, and gently mix into the salad.
5. 5 Refrigerate pasta salad until chilled for best results, at least 30 minutes before serving. Enjoy!

By Katzen

Ingredients

• ✓ parmesan cheese
• bacon
• iceberg lettuce
• red onion
• green pea
• cheddar cheese
• cauliflower
• mayonnaise
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 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; crumble and set aside.
3. 3 To make the salad: Place chopped lettuce in a large glass dish or bowl; top with a layer of red onion, peas, shredded cheese, cauliflower, and bacon.
4. 4 To make the dressing: Whisk mayonnaise, Parmesan cheese, and sugar together in a bowl until smooth.
5. 5 Drizzle dressing over salad and refrigerate until chilled.
6. 6 Serve and enjoy!

By Leah Mae

Ingredients

• ✓ parmesan cheese
• spaghetti
• salad dressing
• red wine vinegar
• tomato
• red onion
• pepperoni sausage
• mushroom
• green olive
• salad seasoning mix

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes; rinse under cold water and drain. Transfer to a large bowl.
2. 2 Pour Italian dressing and vinegar over spaghetti; mix well. Add Parmesan cheese, diced tomatoes, onion, pepperoni, mushrooms, olives, and salad seasoning mix; stir until well combined.
3. 3 Serve at room temperature, or refrigerate, covered, for about 3 hours, or marinate 8 hours to overnight.

By JENNIFER J

Ingredients

• ✓ parmesan cheese
• chicken broth
• quinoa
• olive oil
• maple syrup
• cinnamon
• salt
• black pepper
• apple
• pecan
• cranberry

Instructions

1. 1 Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to low, cover, and simmer until broth is absorbed, about 10 minutes. Off heat, fluff quinoa with a fork.
2. 2 Whisk olive oil, Dijon mustard, maple syrup, and cinnamon together in a bowl; season with salt and black pepper.
3. 3 Drizzle maple syrup dressing over quinoa; stir. Stir in apple, pecans, cranberries, and Parmesan cheese. Return cover to the saucepan; let mixture steam until dressing warms and apples slightly soften, 5 to 10 minutes.

By jrsolger

Ingredients

• ✓ parmesan cheese
• rotini pasta
• salami
• green bell pepper
• red bell pepper
• red onion
• black olive
• mozzarella
• salad dressing
• salad dressing mix

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook rotini pasta at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water until cool.
3. 3 Combine pasta, salami, bell peppers, onion, mozzarella balls, and olives in a large bowl. Add salad dressing and toss to coat.
4. 4 Season pasta salad with dry salad dressing mix and stir to combine.
5. 5 Sprinkle with Parmesan cheese before serving. Enjoy!

By Trish

Ingredients

• ✓ parmesan cheese
• garlic
• mayonnaise
• anchovy
• lemon juice
• worcestershire sauce
• mustard
• salt
• black pepper
• olive oil
• bread
• romaine lettuce

Instructions

1. 1 Gather all ingredients.
2. 2 Mince 3 cloves of garlic and place in a small bowl. Add mayonnaise, 2 tablespoons grated Parmesan cheese, anchovies, lemon juice, Worcestershire sauce, and mustard; mix well to combine. Season to taste with salt and black pepper. Refrigerate until ready to use.
3. 3 Heat oil in a large skillet over medium heat. Slice remaining 3 cloves of garlic into quarters and add to hot oil. Cook and stir until brown, then remove garlic from pan. Cook bread cubes in hot flavored oil, turning frequently, until lightly browned; transfer onto a plate and season with salt and pepper.
4. 4 Place lettuce in a large bowl. Add dressing, remaining Parmesan cheese, and seasoned bread cubes; toss well to coat.
5. 5 Serve and enjoy!

By Karen Weir

Ingredients

• ✓ parmesan cheese
• spaghetti
• salad dressing
• sesame seed
• poppy seed
• seasoning salt
• paprika
• garlic powder
• black pepper
• cayenne pepper
• cucumber
• red onion
• tomato

Instructions

1. 1 Cook spaghetti according to package directions. Drain, rinse with cold water and drain well. Transfer to large bowl.
2. 2 Whisk salad dressing, cheese, seeds, salt, paprika, garlic powder, and peppers together until well blended. Stir in cucumber and onion. Pour mixture over spaghetti and toss lightly to coat evenly. Cover and refrigerate for at least 2 hours or up to 24 hours. Top with tomatoes to serve.

By CORWYNN DARKHOLME

Ingredients

• ✓ parmesan cheese
• tri-colored pasta
• broccoli
• cauliflower
• carrot
• celery
• red onion
• yellow pepper
• black olive
• vegetarian caesar-style salad dressing
• black pepper
• garlic powder
• paprika

Instructions

1. 1 Bring a large pot of salted water to boil, add pasta, and boil until al dente, about 8 to 12 minutes. Drain well.
2. 2 Place broccoli, cauliflower, carrot, celery, red onions, yellow peppers, and black olives in a large mixing bowl. Pour Caesar salad dressing over vegetables and stir to coat. Sprinkle Parmesan cheese, pepper, garlic powder, and paprika over the vegetable mixture; stir well. Add cooked pasta and stir to combine.
3. 3 Serve warm or refrigerate pasta salad until chilled.

By Chrissy

Ingredients

• ✓ parmesan cheese
• bow-tie pasta
• broccoli floret
• cherry tomato
• grape tomato
• green onion
• celery
• red bell pepper
• green pepper
• salad dressing
• white sugar
• basil
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of lightly salted water to a rolling boil. Cook bow tie pasta at a boil until tender yet firm to the bite, about 12 minutes; drain. Quickly rinse the cooked pasta in cold water to stop it from continuing to cook; drain.
3. 3 Mix cooled pasta, broccoli, tomatoes, sliced green onions, celery, red bell pepper, and green bell pepper in a large bowl.
4. 4 Gently stir salad dressing and Parmesan cheese together in a bowl until evenly mixed; season to taste with sugar, basil, and salt.
5. 5 Pour salad dressing mixture over pasta mixture; gently toss to coat evenly.
6. 6 For best results, chill salad in refrigerator before serving to allow flavors to blend.

By Alley

Ingredients

• ✓ parmesan cheese
• anchovy
• garlic
• lemon
• red wine vinegar
• egg yolk
• mustard
• worcestershire sauce
• olive oil
• salt
• black pepper
• romaine lettuce
• crouton

Instructions

1. 1 Gather all ingredients.
2. 2 To make the Caesar dressing: Mash anchovy fillets and garlic in a large salad bowl. Add lemon juice, red wine vinegar, Dijon mustard, egg yolk, and Worcestershire sauce; whisk until smooth and creamy. Gradually stream in olive oil while whisking constantly. Season to taste with salt and black pepper.
3. 3 To serve: Gently mix romaine lettuce and Parmesan cheese into dressing until thoroughly coated.
4. 4 Top Caesar salad with croutons and enjoy!

By sarahcrites

Ingredients

• ✓ parmesan cheese
• rigatoni pasta
• onion
• tomato
• provolone cheese
• green bell pepper
• pepperoni
• olive
• olive oil
• vinegar
• sugar
• oregano
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and let cool while you make the dressing.
2. 2 Whisk olive oil, vinegar, Parmesan cheese, sugar, and oregano together in a bowl until well combined; set aside.
3. 3 Combine pasta, onions, tomatoes, provolone cheese, green bell peppers, pepperoni, and olives in a large bowl.
4. 4 Pour dressing over pasta mixture; toss until well mixed.

By Rachel Abraham

Ingredients

• ✓ parmesan cheese
• black pepper
• salt
• mustard seed
• oregano
• basil
• garlic
• red wine vinegar
• olive oil
• parsley
• black olive
• red bell pepper
• green bell pepper
• cucumber
• red onion
• provolone cheese
• pepperoni sausage
• rotini pasta

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add rotini and cook until tender yet firm to the bite, 8 to 10 minutes. Drain, rinse with cold water, and drain again.
3. 3 Transfer drained, cooked pasta to a large bowl. Add pepperoni, provolone cheese, red onion, cucumber, bell peppers, olives, parsley, and Parmesan cheese.
4. 4 Mix olive oil, vinegar, garlic, basil, oregano, ground mustard, salt, and pepper for dressing in a jar with a lid. Seal the jar, and shake until well combined.
5. 5 Pour dressing over the pasta salad; toss until well coated. Serve immediately, or cover and chill in the refrigerator for up to 8 hours before serving.

By BONNIES

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