Tag Archives: parmesan cheese

Baked Potato Halves

6 small potatoes
1/4 cup (half stick) butter or margarine
1/2 cup Parmesan cheese
1 Tbsp. dried parsley
Other herbs or spices, as desired (I suggest garlic flakes)

Preheat oven to 400 degrees farenheit. Put the butter in a 9×13 inch baking pan and place in oven while preheating. When butter is melted, spread it to cover the entire bottom of baking pan.

Sprinkle Parmesan cheese evenly over the butter, then sprinkle the parsley and any other herbs over the Parmesan cheese.

Wash potatoes and slice them lengthwise. Place cut side down in the baking pan and place in oven. Bake for 45 to 50 minutes. Allow to cool at least 5 minutes after removing from oven. If you don’t wait, the cheese might not stick as well.

Serve with a sour cream type of dip.
*****

These potatoes are very easy to make . . . . no peeling!!! They will be great to have at any cookout. They would also be a great potato dish to take to a pot luck dinner.

Here’s how they looked first put into the oven:

You can see the layer of grated parmesan and herbs on the bottom of the pan.  Also notice that six small potatoes fit nicely in a 9×13 pan.

Here’s a picture just out of the oven:

Remember, you have to wait a few minutes to take them out of the pan so the cheese will stick to them.

Here they are on the fancy platter. 😉 Those are my every day dishes – paper plates!

 

Hamburger Pizza Casserole

2 lb. ground beef
2 medium onions, chopped
1/2 cup chopped green bell pepper
4 tsp. dried Italian seasoning, divided
1/4 cup all-purpose flour
26 oz. jar spaghetti sauce
2 cups shredded mozzarella cheese, divided
13.8 oz. can refrigerated pizza crust or 1 11.3 oz. refrigerated pizza
1 Tbs. olive oil
2 Tbs. grated Parmesan cheese

Cook first 3 ingredients and 3 tsp. Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain well, and return to skillet. Add 1/4 cup flour, stirring until blended. Stir in pasta sauce. Bring mixture to a boil over medium-high heat, stirring constantly. Spoon mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with 1 1/2 cup mozzarella cheese.

Unroll pizza crust, and place on top of cheese. (Tuck edges into baking dish, if necessary.) Brush with olive oil, and sprinkle evenly with remaining 1/2 cup mozzarella cheese, Parmesan cheese, and remaining 1 tsp. Italian seasoning. Bake at 425 degrees for 15-20 minutes or until golden brown.

Chicken Noodle Casserole

1 can condensed chicken-noodle soup
2 cups milk
8 oz. uncooked elbow macaroni
3 cups boned chicken, diced
2 cups Cheddar cheese, shredded
1/4 cup onion, minced
4 hard boiled eggs, shelled and sliced
3 pimientos, chopped and drained
1 tsp. seasoned salt
1/3 C. grated Parmesan cheese

Preheat oven to 350 degrees. Blend soup and milk in a baking dish., then stir in macaroni, chicken, cheese, onion, eggs, pimientos, and salt. Cover and bake for an hour and 25 minutes. Uncover, sprinkle with Parmesan, and bake for another 5 minutes, or until cheese is golden brown.

Southwestern Chicken & Rice Casserole

1 lb. chicken, cooked and cubed
3 cups rice, cooked according to package directions
16 oz. sour cream
1/2 lb. shredded Monterey Jack or Cheddar cheese
1 4-oz. can green chilies, chopped
Parmesan cheese
black olives for garnish (optional)

Spray a casserole baking dish with non-stick cooking spray. Layer first five ingredients in the casserole baking dish, repeat until ingredients are all used, garnish with olives. Bake at 350 degrees for 25 minutes, until shredded cheese is bubbly and melted. Sprinkle with Parmesan cheese and bake for 5-10 additional minutes or until top is brown.

Stuffed Jalapeno Peppers

1 lb. bulk sausage
8 oz. cream cheese
1 cup fresh grated parmesan cheese
1 lb. fresh jalapeno peppers

Brown sausage, mix with cream cheese and parmesan.

Wash and slice the peppers in half length-wise. Be sure to remove the stem and all the seeds. Fill the peppers with sausage/cheese mixture and place on cookie sheet. (For easier cleanup, line the cookie sheet with foil.) Bake at 350 for 15 minutes or until lightly browned on top.

Can be baked the night before and then re-heated in the microwave when ready to serve.

Cheese Lover’s Dip

1 8 oz. pkg. Cream Cheese w/ chives
1/4 tsp. Garlic Powder
3 Tbsp. Milk
1/4 tsp. Pepper
1/2 cup shredded Parmesan Cheese
1/2 cup shredded Provolone Cheese
1/2 cup shredded Mozzarella Cheese

Combine cream cheese, garlic powder and pepper. Mix well. Gradually add milk until blended. Add other cheeses, mix well. Serve with crackers.

– From Nana’s Collection

Green Beans with Water Chestnuts

4 cups cut fresh green beans (2-inch pieces)*
1/2 cup sliced fresh mushrooms
2 tablespoons chopped onion
1 garlic clove, minced
2 tablespoons olive or vegetable oil
1/3 cup sliced water chestnuts
1/4 teaspoon Italian seasoning
1/4 teaspoon salt, optional
1/8 teaspoon pepper
2 tablespoons freshly grated Parmesan cheese

Place beans in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer until tender but still a little crisp.

Saute mushrooms, onion and garlic in oil until tender. Stir in water chestnuts and seasonings and cook just until heated through. Drain beans and stir into skillet. Sprinkle with Parmesan cheese. Serve immediately. Yield: 6 servings.

* This also works with frozen green beans, but not as good with canned green beans.

Fresh Basil Pesto

1/4 cup pine nuts, toasted
4 cups packed fresh basil leaves
4 cloves garlic
1/2 cup extra-virgin olive oil
1 cup grated Parmesan or Romano cheese
1/2 tsp. fresh lemon juice
1/4 tsp. salt
1/4 tsp. black pepper

Combine pine nuts, basil, and garlic in a food processor, gently pulsing until mixed.

Slowly add the olive oil in a constant stream while the food processor is on, stopping occasionally to scrape down the sides with a rubber spatula.

Add the grated cheese, lemon juice, salt, and pepper and pulse again until blended.

Refrigerate in tightly covered container or freeze.

Notes: Try substituting sunflower seeds, if pine nuts are not available.

If you do not have enough basil, use 2 cups basil and 2 cups fresh spinach leaves.

Pesto is great to have on hand for last minute hors d’oeuvres. It can stand alone as a dip and also works as a spread for pizzas and sandwiches. Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

I freeze in muffin pan cups, then wrap individually and put in freezer bag. – Wendy

You can also freeze in ice cube trays, then store in plastic bags up to 6 months. Take out only as much as you need when you need it.

Spinach Balls

2 (10 oz.) pkgs. frozen chopped spinach, thawed
2 cups crushed herb seasoned stuffing mix
1 cup grated Parmesan cheese
6 eggs, beaten
3/4 cup butter, softened
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. dried thyme

Drain spinach well by squeezing out excess moisture. Crush enough herb stuffing cubes to make 2 cups of crumbs. Mix with spinach and remaining ingredients in large bowl. Roll into 1″ balls.

Preheat oven to 350 degrees F. Place balls on ungreased cookie sheets and bake for 10 minutes. Makes about 50 appetizers.

Notes: To freeze ahead – make appetizers and freeze unbaked. Bake, frozen, in preheated 350 degrees F oven for 14-18 minutes until hot and crisp.