Type what you have

Ingredients

• ✓ parmesan cheese
• egg white
• basil leaves
• almond
• salt
• garlic powder

Instructions

1. 1 Preheat the oven to 225 degrees F (107 degrees C). Line a baking sheet with parchment paper; set aside.
2. 2 Place egg whites and basil in a blender; blend on low speed until smooth. Transfer basil mixture to a bowl; add almonds and toss to coat. Drain in a colander.
3. 3 Combine Parmesan cheese, salt, and garlic powder in a bowl; add drained almonds and toss to coat. Spread almonds in a single layer on the prepared baking sheet.
4. 4 Bake in the preheated oven for 1 hour, stirring every 15 minutes. Cool completely. Store in an airtight container.

By Almond Board

Ingredients

• ✓ parmesan cheese
• tomato
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place tomatoes in a bowl and toss gently with olive oil and season with salt and pepper. Arrange on a baking sheet and top each tomato half with Parmesan cheese.
3. 3 Bake in the preheated oven until Parmesan cheese is melted and slightly browned, 15 to 20 minutes.

By Butch Chandler

Ingredients

• ✓ parmesan cheese
• penne pasta
• basil oil
• olive oil
• garlic
• grape tomato
• pepper jack cheese
• mozzarella cheese
• basil

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of water to a rolling boil over high heat. Cook pasta in boiling water until cooked through but still firm to the bite, about 10 minutes. Drain and set aside.
3. 3 Heat both oils in a large skillet over medium-high heat. Add garlic and cook until soft, 1 to 2 minutes.
4. 4 Add tomatoes, reduce heat to medium, and simmer for 10 minutes.
5. 5 Stir in pepper Jack, mozzarella, and Parmesan cheese.
6. 6 When cheese begins to melt, mix in cooked penne pasta.
7. 7 Season with fresh basil.

By Elisa Stamm

Ingredients

• ✓ parmesan cheese
• turkey sausage
• bacon
• onion
• garlic
• chicken broth
• water
• chicken bouillon
• black pepper
• cauliflower
• kale
• half-and-half

Instructions

1. 1 Cook the Italian sausage in a large pot over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain off grease and transfer sausage to a plate.
2. 2 Cook bacon to the same pot until crisp, 3 to 5 minutes. Remove and drain, leaving about 2 teaspoons of bacon grease in the pot. Add onion and garlic and cook until soft and translucent, about 5 minutes.
3. 3 Return sausage and bacon back into the pot; stir in chicken broth, water, and bouillon cube. Season with pepper and simmer over low heat for 20 minutes. Stir in cauliflower and simmer until almost tender, about 5 minutes. Add kale and half-and-half; simmer until kale is wilted, about 5 minutes. Sprinkle with Parmesan cheese to serve.

By Jessica Grantham

Ingredients

• ✓ parmesan cheese
• olive oil
• red wine vinegar
• red wine vinegar
• dijon mustard
• oregano
• basil
• onion
• garlic
• salt
• sugar
• black pepper

Instructions

1. 1 Pour olive oil, 1/2 cup plus 2 tablespoons vinegar, Parmesan cheese, mustard, oregano, basil, onion, garlic, salt, sugar, and black pepper into a large glass jar. Whisk or stir with a spoon until well combined.
2. 2 Refrigerate dressing for at least 2 hours. Shake very well before serving.

By bfr610

Ingredients

• ✓ parmesan cheese
• linguine pasta
• chicken breast
• salt
• black pepper
• olive oil
• garlic
• mushroom
• red pepper
• artichoke heart
• spinach
• basil pesto

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
2. 2 While the pasta is boiling, sprinkle the chicken with salt and black pepper. Heat the olive oil in a large skillet over medium heat, and cook the chicken pieces until lightly browned, about 10 minutes, stirring frequently. Stir in the garlic cloves, mushrooms, roasted red peppers, and artichoke hearts; reduce heat to a simmer, and cook until the mushrooms begin to give off their juices, 5 to 8 minutes. Stir in the spinach, and simmer just until the leaves are wilted, about 2 minutes.
3. 3 Transfer the cooked linguine into a bowl, and toss with the basil pesto. Divide the pasta between 2 plates, and serve topped with the chicken mixture. Sprinkle Parmesan cheese over each plate to serve.

By ChezCristy

Ingredients

• ✓ parmesan cheese
• farfalle pasta
• olive oil
• onion
• garlic
• chunk light tuna
• water
• cranberry
• sun-dried tomato
• kalamata olive
• pine nut
• parsley
• basil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
3. 3 Meanwhile, heat oil in a large, oven-proof skillet over medium heat. Add onion and garlic and cook in the hot oil, stirring occasionally, until onion is tender, 5 to 7 minutes.
4. 4 Add tuna, water, cranberries, tomatoes, olives, pine nuts, and parsley. Stir in cooked pasta.
5. 5 Transfer the skillet to the preheated oven and bake, covered, for 25 minutes. Uncover and sprinkle with Parmesan cheese. Bake, uncovered, until heated through and cheese melted, about 5 more minutes.
6. 6 Sprinkle with basil before serving.

By Amy Hill

Ingredients

• ✓ parmesan cheese
• water
• red quinoa
• cherry tomato
• butter
• garlic
• shallot
• lemon
• olive oil
• chickpea
• kale
• red bell pepper
• artichoke heart
• feta cheese

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
2. 2 Bring another pot of water to a boil. Add tomatoes, reduce heat, and cook until tender, about 5 minutes. Remove from heat.
3. 3 Heat butter in a skillet over medium-high heat. Saute garlic and shallot in the hot butter with lemon juice until softened, about 5 minutes. Remove from heat.
4. 4 Transfer tomatoes, garlic mixture, Parmesan cheese, and 1/4 cup olive oil to the bowl of a food processor. Blend for 30 seconds.
5. 5 Mix quinoa, chickpeas, kale, and bell pepper in a mixing bowl. Top with tomato dressing, garnish with artichokes and feta cheese, and serve.

By Pitbbull87

Ingredients

• ✓ parmesan cheese
• chicken thigh
• salt
• black pepper
• italian seasoning
• olive oil
• onion
• mushroom
• garlic
• chicken broth
• tomato
• spinach
• heavy cream
• balsamic vinegar

Instructions

1. 1 Spread chicken thighs on a clean work surface. Pat dry with paper towels and season both sides with salt and pepper. Sprinkle 1/2 of the Italian seasoning all over them.
2. 2 Heat oil in a 12-inch nonstick skillet over medium-high heat. Add chicken thighs and brown for 3 minutes per side. Remove chicken to a plate and keep warm.
3. 3 Add onions to the same skillet and stir up any browned bits from the bottom of the pan. Cook, stirring occasionally, until onions just start to become tender, 3 to 5 minutes. Add mushrooms and cook until they begin to soften, about 4 minutes. Stir in garlic and remaining Italian seasoning. Taste and adjust salt and pepper. Cook and stir for 1 minute.
4. 4 Add chicken broth and return chicken thighs to the skillet. Reduce heat to low, cover, and cook until chicken juices run clear, about 15 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C). Remove chicken to a cutting board and cut into bite-sized pieces.
5. 5 Return chicken to the skillet and increase heat to medium. Add tomatoes and spinach. Cook and stir until tomatoes are heated through and spinach is tender, but still bright green, about 3 minutes.
6. 6 Stir in 1/2 cup heavy cream and balsamic vinegar; bring to a gentle boil. Cook and stir for 3 minutes. If you prefer a creamier sauce, add more cream. Serve with shaved Parmesan cheese.

By Bibi

Ingredients

• ✓ parmesan cheese
• pecan
• butter
• button mushroom
• onion
• garlic
• butter
• water
• couscous
• sun-dried tomato pesto
• salt
• black pepper

Instructions

1. 1 Spread the pecan pieces onto a baking sheet and place in a cold oven.
2. 2 Heat the oven to 350 degrees F (175 degrees C) to begin roasting the pecans. Roast until aromatic, 20 to 30 minutes.
3. 3 Melt 1 tablespoon butter in a large skillet over medium heat. Cook the mushrooms, onion, and garlic in the melted butter until softened, 5 to 7 minutes. Transfer to a bowl and set aside.
4. 4 Return the skillet to the heat. Melt 2 teaspoons butter in the skillet. Stir the water into the butter; bring to a boil. Put the couscous in a glass bowl; pour the butter and water mixture over the couscous. Immediately cover the bowl with plastic wrap and allow to sit until the couscous absorbs all of the moisture, 7 to 10 minutes. Fluff with a fork. Stir the toasted pecans, the mushroom mixture, the pesto, and Parmesan cheese through the couscous. Season with salt and pepper to serve.

By MRSKNIGHT

Ingredients

• ✓ parmesan cheese
• pizza cheese
• cheddar cheese
• mozzarella cheese
• banana pepper
• red onion
• chourico sausage
• black pepper
• salt
• italian seasoning
• garlic
• olive oil
• tomato sauce
• pizza dough
• flour
• chicken breast
• olive oil

Instructions

1. 1 Preheat an oven to 425 degrees F (220 degrees C). Prepare a pizza pan with olive oil and flour.
2. 2 Heat 2 teaspoons olive oil in a skillet over medium heat; cook the chicken in the hot oil until no longer pink in the center and the juices run clear, 5 to 10 minutes. Set aside.
3. 3 Dust a flat working surface with flour. Roll the pizza dough out to the size of your pizza pan. Place dough on the prepared pan.
4. 4 Stir the tomato sauce, 1 tablespoon olive oil, garlic, Italian seasoning, salt, and pepper together in a small bowl; spread evenly over the surface of the dough. Scatter, in order, the chicken, chourico, red onion, banana peppers, pizza cheese, and Parmesan over the tomato sauce mixture.
5. 5 Bake in the preheated oven on the middle rack until the cheese is lightly browned, about 20 minutes. Switch the oven setting to broil and cook another 5 minutes.

By Raquel Teixeira

Ingredients

• ✓ parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place a silicone mat onto a baking sheet or line with parchment paper.
2. 2 Place about 2 teaspoons Parmesan cheese onto the prepared baking sheet; gently spread cheese into a circle about 2 inches in diameter. Place and spread more cheese circles onto the baking sheet, spaced at least 1 inch apart.
3. 3 Bake in the preheated oven until golden brown, 4 to 5 minutes. Watch carefully to avoid burning. Remove from the oven. Cool on the baking sheet until warm, while still warm, drape cheese wafers over a small bowl or other container to form a basket shape. Cool. Store at room temperature in an airtight container.

By TerryWilson

Ingredients

• ✓ parmesan cheese
• thyme

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine Parmesan cheese and thyme leaves in a bowl. Drop heaping teaspoonfuls of the mixture onto the lined baking sheets, spacing them 2 inches apart. Lightly press with your fingers to flatten them into circles 2 inches in diameter.
3. 3 Bake in the preheated oven until slightly browned and crisp, 8 to 10 minutes. Cool slightly on the baking sheets, about 2 minutes. Loosen edges with a spatula and lift off the parchment paper. Transfer to wire racks and let cool completely until firm, about 10 minutes.

By Valerie

Ingredients

• ✓ parmesan cheese
• oyster mushroom

Instructions

1. 1 Prepare the grill for medium heat.
2. 2 Oil grate. Place mushroom caps on the grill. Mushrooms cooked over the grill will cook very fast and become dried out, so move them around the fire for better heat control — don't let them burn! You can let them blacken a little bit on the edges for extra flavor. As edges begin to toast, add a sprinkle of Parmesan cheese to each mushroom, and let it melt. Serve and eat immediately!

By Allrecipes Member

Ingredients

• ✓ parmesan cheese
• mayonnaise
• onion
• rye bread

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the Parmesan cheese, mayonnaise, onion and reserved onion juice in a blender or food processor. Blend thoroughly. Spread the mixture evenly on slices of cocktail rye bread.
3. 3 Place cocktail rye bread slices on a large baking sheet. Bake in the preheated oven 10 minutes, or until lightly toasted.

By Charlie

Ingredients

• ✓ parmesan cheese
• all-purpose flour
• butter

Instructions

1. 1 Mix the flour and butter together. Add Parmesan cheese and work into a solid dough. Form into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour, or overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
3. 3 Roll out chilled dough between 2 sheets of parchment paper to a thickness of 1/8 to 1/4-inch. Use a small cookie cutter or a glass to cut out circles. Re-roll dough and cut out as many circles as possible. Place on the prepared baking sheet.
4. 4 Bake in the preheated oven for 10 to 15 minutes. Transfer to a wire rack and cool before serving.

By Allrecipes Member

Ingredients

• ✓ parmesan cheese
• carrot
• butter

Instructions

1. 1 Place carrots into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain.
2. 2 Melt butter in a skillet over medium heat. Stir in carrots; cook and stir for 1 to 2 minutes.
3. 3 Sprinkle Parmesan cheese on top. Wait 30 seconds before stirring into carrots. Cook and stir for 2 more minutes.

By Becky Taylor

Ingredients

• ✓ parmesan cheese
• mayonnaise
• butter

Instructions

1. 1 In a small mixing bowl, combine mayonnaise, butter and cheese; mix until well blended.

By Ginna C

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
• sweet onion
• mayonnaise

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a 2 quart baking dish with cooking spray.
2. 2 In a large mixing bowl, combine the mayonnaise, onions and cheese. Pour the mixture into the baking dish and bake for approximately 45 minutes, until the top is slightly brown. Serve hot with buttery, round crackers.

By Noreen P

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
• black olive
• garlic
• olive oil

Instructions

1. 1 Place olives, Parmesan cheese, and garlic (if using) in a food processor. Add olive oil slowly while running. Process until smooth.

By jenfer

Ingredients

• ✓ parmesan cheese
• romaine lettuce
• caesar salad dressing

Instructions

1. 1 Arrange romaine leaves onto a serving platter. Drizzle Caesar dressing down the middle of each leaf and sprinkle Parmesan cheese over dressing.

By Mrs Mertel

Ingredients

• ✓ parmesan cheese
• broccoli
• caesar dressing

Instructions

1. 1 Preheat an outdoor grill for low heat, 275 to 325 degrees F (135 to 163 degrees C) and lightly oil the grate.
2. 2 Cut broccoli into the smallest size pieces that will not fall through the grill grates. Place broccoli in a bowl and pour dressing and Parmesan cheese on top. Toss by hand until broccoli is thoroughly coated.
3. 3 Cook on the preheated grill, quickly tending to any flare-ups to avoid charred broccoli, until lightly browned, 8 to 10 minutes per side.

By DadofFive

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
• arborio rice
• chicken stock

Instructions

1. 1 Place the rice and heated chicken stock into the rice cooker.
2. 2 Press Start and let cook until the cycle has completed and has shifted to Keep Warm setting. Let rice sit with cover remaining on the rice cooker until the rice is completely tender, about 10 minutes more.
3. 3 Sprinkle Parmesan cheese over the rice and stir.

By turtle311

Ingredients

• ✓ parmesan cheese
• summer squash
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Put squash slices in a single layer in the bottom of a 9x12-inch baking dish. Dot with butter; sprinkle with Parmesan cheese.
3. 3 Bake in the preheated oven until squash is tender, bubbling, and golden brown, about 20 minutes.

By Peg

Ingredients

• ✓ parmesan cheese
• artichoke heart
• mayonnaise

Instructions

1. 1 Gather all ingredients and preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix artichoke hearts, mayonnaise, and Parmesan cheese together in a bowl until well combined.
3. 3 Spread mixture in a 9x13-inch baking dish.
4. 4 Bake in the preheated oven until bubbly and golden brown, about 15 to 20 minutes.
5. 5 Serve and enjoy!

By Dawn

Ingredients

• ✓ parmesan cheese
• watermelon
• egg
• ham

Instructions

1. 1 Heat a large skillet over high heat. Once hot, lie the watermelon into the pan with the rind along the edge of the pan, leaving one half the the cooking surface free.
2. 2 Crack eggs into the free space in the skillet. Top the eggs with 1/4 of the Parmesan cheese. Cook until the egg white begins to solidify on the bottom, 1 to 2 minutes. Begin folding the solid egg white over the translucent egg white. Continue cooking until the egg can be tilted with the edge of a spatula without the top part of it sliding away from the cooked egg white and is lightly crisped on the bottom, about 2 minutes more. Flip both the eggs and the watermelon pieces; sprinkle another 1/4 of the Parmesan cheese over the eggs and another 1/4 of the Parmesan over the watermelon pieces. Continue cooking until the egg whites are crisp on the underside, but the yolk remains soft when pressed lightly with the back of a spatula, 1 to 2 minutes. Remove eggs to a plate.
3. 3 Continue cooking watermelon until darkened on the underside, about 1 minute more. Flip watermelon pieces again, top with remaining Parmesan cheese, and remove to the plate with the eggs.
4. 4 Sear ham slices in any remaining liquid in the skillet just until lightly browned and heated through, 1 to 2 minutes per side. Transfer to the plate next to the watermelon and eggs.

By JR.

Ingredients

• ✓ parmesan cheese
• pine nut
• white sugar
• water

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper; spread pine nuts in an even layer on top.
2. 2 Bake in the preheated oven until most of the pine nuts are light golden brown and fragrant, about 20 minutes. Remove from the oven; keep the oven on.
3. 3 Cook and stir sugar and water in a saucepan over medium heat until mixture turns light brown and syrupy, 5 to 10 minutes. Remove from the heat.
4. 4 Add pine nuts to the saucepan; gently mix until coated with syrup. Stir in Parmesan cheese until nuts are coated.
5. 5 Replace parchment paper on the baking sheet with a fresh piece. Spread coated pine nuts on top, breaking apart any bunches.
6. 6 Return to the oven and bake until cheese is melted, about 10 minutes.

By JAILORMOON