Type what you have

Ingredients

• ✓ parmesan cheese
• whole kernel corn
• mayonnaise
• chile-lime seasoning
• lime

Instructions

1. 1 Heat corn in a skillet over medium heat until steaming, about 5 minutes. Remove from heat and drain water.
2. 2 Fill several cups or mugs halfway with the corn. Add 1 tablespoon mayonnaise, 1 tablespoon Parmesan cheese, and 1 to 2 teaspoons chile-lime seasoning to each cup. Squeeze lime juice on top.

By Kelsie

Ingredients

• ✓ parmesan cheese
• vegetable oil
• flour tortilla
• salsa
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat vegetable oil in a large skillet over medium-high heat until hot; fry tortillas, one at a time, until golden brown, 2 to 3 minutes per side. Transfer fried tortillas using tongs to a baking sheet.
3. 3 Spread salsa onto each fried tortilla; top with Cheddar cheese and Parmesan cheese.
4. 4 Bake in the preheated oven until cheese is melted, about 8 minutes.

By Marcia

Ingredients

• ✓ parmesan cheese
• corn
• mayonnaise
• chili powder
• black pepper
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Cut 5 squares of aluminum foil 1 ½ times the size of the ears of corn; place each ear of corn in the center of a piece of foil. Stir mayonnaise, Parmesan cheese, chili powder, ground black pepper, and fresh parsley together in a bowl until it forms a thick paste.
4. 4 Rub about 2 tablespoons of the paste over each ear of corn. Wrap the aluminum foil around the corn and seal. Arrange corn on a baking sheet.
5. 5 Bake in preheated oven for 10 minutes, turn, and continue baking another 10 minutes.

By fickerco

Ingredients

• ✓ parmesan cheese
• ground beef
• chipotle pepper in adobo sauce
• green onion
• bread crumb
• garlic powder
• salt
• black pepper
• spaghetti
• spaghetti sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Mix the ground beef, chipotle peppers with the adobo sauce, green onions, bread crumbs, garlic powder, salt, and pepper together in a bowl until evenly mixed. Roll the mixture into balls the size of cherry tomatoes. Arrange on the prepared baking sheet.
3. 3 Bake in the preheated oven until cooked through, about 30 minutes.
4. 4 While the meatballs bake, bring a large pot of lightly-salted water to a boil. Add the spaghetti and return to a boil. Cook until tender but still firm to the bite, about 12 minutes. Drain.
5. 5 Pour the spaghetti sauce in a large saucepan over medium heat; cook until hot, 5 to 7 minutes. Add the cooked meatballs and stir to coat. Ladle over the drained spaghetti and top with the grated Parmesan cheese to serve.

By MitchJGray

Ingredients

• ✓ parmesan cheese
• cooking spray
• corn
• cream cheese
• mexican blend cheese
• jalapeno pepper
• bacon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Combine corn, cream cheese, Mexican-blend cheese, and jalapeno peppers in a bowl; mix until thoroughly combined. Transfer to the prepared baking dish.
3. 3 Bake in the preheated oven for 20 minutes.
4. 4 Meanwhile, 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 and chop when cool enough to handle.
5. 5 Remove dip from the oven. Top with chopped bacon and shredded Parmesan cheese. Return to the oven and bake until cheese has melted, about 10 more minutes.

By Jen Ciemiewicz

Ingredients

• ✓ parmesan cheese
• mayonnaise
• sour cream
• garlic
• lime
• ancho chile powder
• corn

Instructions

1. 1 Stir mayonnaise, sour cream, garlic, and lime juice in small bowl. Combine cheese and chili powder in another small bowl.
2. 2 Spread mayo mixture onto warm ears of corn. Sprinkle with cheese mixture. Serve warm.

By Target Test Kitchen

Ingredients

• ✓ parmesan cheese
• lasagna noodle
• salsa
• ground beef
• taco seasoning mix
• cottage cheese
• salsa con queso sauce
• mexican cheese blend

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the lasagna noodles, about 3 or 4 at a time, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 10 minutes per batch. Drain well in a colander set in the sink, and lay the cooked noodles flat on waxed paper or aluminum foil while you finish cooking the rest of the noodles.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish, and spread the salsa evenly over the bottom of the dish.
3. 3 Place the ground beef in a skillet over medium heat, sprinkle with taco seasoning, and cook and stir the meat, breaking it up as it cooks, until the meat is browned and crumbly, about 10 minutes. Drain the fat, and place the meat in a large bowl.
4. 4 Mix cottage cheese and Parmesan cheese into the meat. Place a cooked lasagna noodle out flat, and spread about 1/3 cup of the cheese and meat mixture along the length of the noodle. Roll up the noodle, and place the filled rolls, seam sides down, into the prepared baking dish. Spoon about 1 1/2 tablespoons of the queso sauce over each roll. Cover the dish with aluminum foil.
5. 5 Bake in the preheated oven until the sauce is hot and bubbling, about 40 minutes. Uncover the dish, and spread the Mexican cheese blend over the rolls. Return to the oven, and bake until the cheese is melted, 8 to 10 more minutes.

By Cassy Gartman

Ingredients

• ✓ parmesan cheese
• cooking spray
• butter
• olive oil
• button mushroom
• scallion
• garlic
• parsley
• cream cheese
• creole seasoning
• poblano pepper

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
2. 2 Melt butter and olive oil together in a skillet over medium-high heat. Saute mushrooms, scallions, and garlic in hot skillet until mushrooms have released their liquid and the liquid evaporates, about 10 minutes. Remove from heat, stir parsley into mushroom mixture, and let mixture cool slightly, about 5 minutes.
3. 3 Stir mushroom mixture, cream cheese, Parmesan cheese, and Creole seasoning together in a bowl. Stuff each hollowed-out poblano pepper with mushroom mixture and place on prepared baking sheet.
4. 4 Broil in the preheated oven, turning once, until stuffing is hot and peppers are browned, 8 to 10 minutes.

By Gypsy Girl

Ingredients

• ✓ parmesan cheese
• pasta
• tomato
• cilantro
• basil
• sugar
• oregano
• olive oil
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 In a large bowl, combine tomatoes, cilantro, basil, sugar and oregano; mix well, then add olive oil and season with salt and pepper to taste. Mix well.
3. 3 Combine sauce with pasta and toss to coat. Top with cheese and serve.

By Rachel

Ingredients

• ✓ parmesan cheese
• spaghetti
• poblano pepper
• sour cream
• water
• cilantro
• vegetable bouillon
• garlic
• black pepper
• cilantro

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 12 minutes.
2. 2 Meanwhile, cook poblano peppers over a gas flame, turning periodically with tongs or a fork, until skin is charred on all sides, about 7 minutes. Seal peppers inside a plastic bag; allow peppers to steam as they cool, about 8 minutes. Remove and discard skins and seeds.
3. 3 Place peppers, sour cream, water, chopped cilantro, vegetable bouillon cubes, garlic, and black pepper in a blender; blend until creamy.
4. 4 Pour sauce into a large pot over low heat; bring to a boil. Drain spaghetti and add to the sauce. Simmer for 2 to 3 minutes. Top with Parmesan cheese and cilantro leaves.

By Yoly

Ingredients

• ✓ parmesan cheese
• olive oil
• onion
• garlic
• tomato
• worcestershire sauce
• cayenne pepper
• egg
• butter
• paprika
• corn tortilla

Instructions

1. 1 Heat olive oil in a heavy saucepan over medium heat. Cook onion until soft, translucent, and just beginning to brown, about 5 minutes. Add garlic and cook for 1 minute. Stir in tomatoes, Worcestershire sauce, and cayenne pepper. Bring to a simmer, lower heat, and cook tomato sauce for about 10 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Stir 1/2 cup grated Parmesan cheese into tomato sauce. Add 1/4 cup of sauce to 6 small oven-safe bowls. Break 1 egg on top of each and dot with butter. Sprinkle with Parmesan cheese and a dash of paprika for color.
4. 4 Bake in the preheated oven, uncovered, just until egg whites are set but yolks are still soft, 10 to 20 minutes. Serve with tortillas.

By momtoXandI

Ingredients

• ✓ parmesan cheese
• chorizo sausage
• onion
• garlic
• chicken broth
• black bean
• fire-roasted tomato
• zucchini
• corn
• rice
• italian seasoning

Instructions

1. 1 In a Dutch oven over medium heat, brown sausage (10 to 12 minutes).
2. 2 Add onion and garlic. Continue cooking, stirring occasionally, until onion is softened (4 to 5 minutes).
3. 3 Add remaining ingredients except Parmesan cheese.
4. 4 Reduce heat to low; continue cooking 12 to 15 minutes.
5. 5 Scoop into individual bowls and sprinkle with 1 tablespoon Parmesan cheese. Refrigerate leftovers.

By Uncle Ben's

Ingredients

• ✓ parmesan cheese
• all-purpose flour
• egg
• panko bread crumb
• chicken breast
• salt
• black pepper
• vegetable oil
• cherry tomato
• shallot
• taco seasoning
• ricotta cheese
• mozzarella cheese
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking tray.
2. 2 Place flour in one bowl, beaten egg in another bowl, and mix panko and Parmesan together in a third bowl.
3. 3 Butterfly chicken breasts and season with salt and pepper. Dredge chicken in flour, then in beaten egg, and finally in panko mix to coat.
4. 4 Heat vegetable oil in a pan over medium-high heat. Add chicken to the hot pan and cook until browned and crispy but not fully cooked, about 3 minutes per side. Remove chicken and place on the prepared baking tray.
5. 5 Add more oil to the pan if needed. Add shallots and tomatoes and saute until soft, 3 to 4 minutes. Season with salt and pepper and add taco seasoning. Remove from the heat.
6. 6 Pour tomato mixture over the chicken, then dollop with ricotta and sprinkle with mozzarella. Season with salt and pepper and drizzle with olive oil.
7. 7 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By jonjonmarante

Ingredients

• ✓ parmesan cheese
• chicken breast
• water
• garlic
• onion
• green chile pepper
• garlic
• cream cheese
• mexican cheese blend
• olive oil
• corn tortilla
• green enchilada sauce
• sour cream
• milk

Instructions

1. 1 Place chicken in a large skillet and pour in enough water to cover; add Parmesan cheese and 2 chopped cloves of garlic. Bring water to a boil and cook until chicken is no longer pink in the center, about 28 minutes. Remove skillet from heat, reserving 1/2 cup water mixture from the skillet. Transfer chicken to a work surface and shred using 2 forks.
2. 2 Combine onion, green chile peppers, and 1 chopped clove of garlic in a pot; add cream cheese and 1 cup Mexican cheese blend. Cook and stir mixture over medium heat until cream cheese is melted, 3 to 4 minutes. Slowly pour the reserved 1/2 cup water mixture from chicken over cream cheese mixture, while continuously stirring until mixture is smooth. Remove pot from heat and stir shredded chicken into cream cheese sauce.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Heat oil in a skillet over medium-low heat. Place tortillas in the hot oil, working in batches, until warmed, about 30 seconds per side. Spoon 1 to 2 tablespoons cream cheese-chicken sauce down the center of each warmed tortilla; roll tortilla around filling.
5. 5 Pour enough green enchilada sauce to cover the bottom of a 9x13-inch baking dish. Arrange filled tortillas in the enchilada sauce. Pour remaining enchilada sauce over filled tortillas.
6. 6 Mix sour cream and milk together in a bowl until thin enough to pour. Pour sour cream mixture over filled tortillas; top with remaining Mexican cheese blend.
7. 7 Bake in the preheated oven until heated through and cheese is melted and bubbling, 20 to 25 minutes.

By Debra Tiihonen

Ingredients

• ✓ parmesan cheese
• taco seasoning mix
• spaghetti sauce
• adobo sauce
• chipotle chile
• onion
• tomato
• spaghetti
• bread crumb
• tostada shell
• anaheim chile pepper
• jalapeno pepper
• onion
• olive oil
• egg
• black pepper
• salt
• guajillo chile powder
• chili powder
• ground turkey

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil onto a baking sheet, and lightly grease with cooking spray.
2. 2 Place the ground turkey into a large mixing bowl and sprinkle with the Mexican chili powder, guajillo chile powder, salt, black pepper, and Parmesan cheese. Add the egg, olive oil, chopped onion, jalapeno pepper, and Anaheim pepper. Mix well with your hands until evenly blended, then sprinkle with the tostada crumbs and bread crumbs. Mix again until the bread crumbs are incorporated. Form the meatball mixture into 1-inch balls and place onto the prepared baking sheet.
3. 3 Bake in the preheated oven until the meatballs have lightly browned and are no longer pink in the center, about 40 minutes. Turn the meatballs over after 20 minutes to ensure even cooking.
4. 4 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 spaghetti 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 12 minutes. Drain well in a colander set in the sink.
5. 5 After you have flipped the meatballs, stir together the diced tomatoes, diced onion, chipotle chile, spaghetti sauce, and taco seasoning in a large saucepan. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer 10 to 15 minutes until the onion is tender.
6. 6 Once the meatballs are ready, stir them into the sauce, and cook 5 minutes longer. Spoon the meatballs and sauce over the spaghetti to serve.

By Sachin K

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