CHICKEN PARMESAN
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings, sauce yield: 3 cups
Number Of Ingredients 17
Steps:
- Tomato sauce: Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook until softened and lightly browned, about 5 minutes. Add the garlic and cook until fragrant, about 1 to 2 minutes. Add the tomatoes, vinegar, salt, and red pepper flakes; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended and the sauce begins to thicken slightly, about 10 minutes. Remove from the heat; stir in the basil.
- Chicken: Preheat the oven to 425 degrees F. Spray a 9 by 13-inch baking dish with cooking spray. Sprinkle the cutlets with the salt. Lightly beat the egg whites in a medium bowl. Combine the bread crumbs and Parmesan on a sheet of waxed paper. Spread the flour on another sheet of waxed paper. Working with 1 piece of chicken at a time, dip both sides into the flour, shaking off excess. Dip each piece into the egg whites, shaking off excess, and then press both sides into the breading to coat.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken (in batches, if necessary) and cook until browned, 3 to 4 minutes. Transfer the chicken, in 1 layer, to the baking dish. Spoon the sauce over the chicken then sprinkle with the cheese. Bake, covered loosely with a tent of foil, until the cheese is melted and the sauce is bubbly, about 12 to 15 minutes.
- Food Network Kitchens created this lightened-up recipe from a user submission. Click here to see the original recipe.
EGGPLANT PARMESAN
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield about 4 to 6 main course servi
Number Of Ingredients 22
Steps:
- Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.
- Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.
- In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper.
- Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.
- In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)
- Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.
- Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.
- Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
- Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use immediately, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
- Yield: about 3 1/2 cups
- Copyright 2001 Television Food Network, G.P. All rights reserved
PARMESAN SAUCE (SUPER EASY)
Super easy parmesan cream sauce that works great with noodles or on top of chicken. I use skim milk to make it a bit nicer on the hips instead of the traditional heavy cream or half and half.
Provided by Newly Mrs. Johnson
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in small skillet or sauce pan over medium heat.
- Whisk in flour to make a roux and gradually stir in milk.
- Heat to a boil stirring frequently.
- Reduce heat to thicken and add parmesan cheese and stir till melted.
- Season with garlic, salt and pepper to taste.
CREAMY PARMESAN CHEESE SAUCE
This is great served over almost any vegetable or cooked pasta. I have also made this on the stovetop. Just stir continuously for about the same amount of time.
Provided by Nimz_
Categories Sauces
Time 11m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Microwave cream cheese, milk and parmesan cheese in 1-quart microwave safe container.
- Microwave on MEDIUM (50%) 6-8 minutes or until sauce is smooth, stirring every 2 minutes.
- Stir in seasonings.
- Toss with hot cooked pasta or serve over cooked veggies.
- You may want to add some garlic, extra pepper, or other spices because this is a very mild cheese sauce. I have used a couple of cloves of garlic sauted in a little butter, when I cook it on the stove, and really like it that way also.
Nutrition Facts : Calories 740.4, Fat 65.9, SaturatedFat 37.8, Cholesterol 213, Sodium 1055.7, Carbohydrate 13.3, Sugar 5.2, Protein 25.8
GARLIC PARMESAN CREAM SAUCE OVER PASTA
Make and share this Garlic Parmesan Cream Sauce over Pasta recipe from Food.com.
Provided by anonymous
Categories Healthy
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to directions.
- When pasta is half way done, start with cream sauce in separate pot.
- Add butter, olive oil and garlic and saute on med-low heat until butter is melted, then add red pepper flakes and saute.
- Mix in flour until combined.
- Add milk and chicken broth, bring to a boil, lower heat and stir until thickened.
- Add parmesan and stir until melted.
- Serve over pasta, and top with green onions.
- Option: Add cooked, diced chicken.
EGGPLANT-PARMESAN SAUCE
Steps:
- Soak 1 pound cubed eggplant in warm salted water, about 15 minutes, then drain and squeeze dry. Season 1 cup flour with salt and pepper in a bowl. Beat 2 eggs with 1/2 cup milk in another bowl. Mix 1 1/2 cups flour and 1/2 cup grated parmesan in a third bowl. Dip the eggplant in the seasoned flour, the egg and then the flour-cheese mixture. Fry in 1/4 inch olive oil over medium-high heat until golden; drain on paper towels. Mix with 4 cups Perfect Marinara Sauce, recipe follows. Toss with rigatoni.
- Combine 3 tablespoons olive oil, 6 thinly sliced garlic cloves and a pinch of red pepper flakes in a large skillet and cook over medium-low heat until the garlic is golden, about 6 minutes. Crush a 28-ounce can of San Marzano plum tomatoes into the skillet with your hands; rinse the can with about 1 cup water and add to the sauce. Add a handful of torn basil leaves and season with salt. Increase the heat to medium and simmer, uncovered, until thick, 20 to 25 minutes. Toss with 1 pound cooked pasta (makes 4 cups sauce).
PARMESAN SAUCE
This is a really good, low fat, all purpose sauce that is perfect over veggies like broccoli or cauliflower, over cooked chicken breasts or fish, or tossed in some pasta.
Provided by Normaone
Categories Sauces
Time 12m
Yield 3 cups,about
Number Of Ingredients 5
Steps:
- In a medium, heavy saucepan, whisk flour to remove any lumps.
- Gradually add 1 cup milk, whisking until smooth.
- Add remaining milk and the nutmeg.
- Whisk over medium heat until thickened and comes to a boil, about 4 minutes.
- Remove from heat and stir in Parmesan and butter.
- Season to taste.
PARMESAN SOUR CREAM DIP
Provided by Patrick and Gina Neely : Food Network
Time 5m
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Add all the ingredients to a bowl and mix well. Serve with black pepper potato chips.
FRESH PASTA WITH PARMESAN BUTTER SAUCE
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the pasta: You can prepare the dough either using a stand mixer or by hand.
- Using a stand mixer: In the bowl of a stand mixer fitted with the hook attachment, add the flours and mix to combine. Add the eggs and mix on medium speed until the dough come together and forms a ball. If the dough is dry, add a little water, 1 teaspoon at a time. Reduce the speed to low and mix until the dough is smooth, about 6 minutes. Wrap the dough with plastic wrap or a damp towel. Let it sit at room temperature for about 30 minutes.
- By hand: On a wooden table or in a bowl, create a volcano shape with the flours. Then make a large hole in the middle. Break the eggs inside of the volcano. Whip the eggs with a fork to create a uniform color (until you can't see the difference between egg yolk and egg white). Then, little by little with the tips of your fork, start to incorporate the flour, starting from the center and moving out (never break or pass beyond the volcano). If the dough is dry, add a little water, 1 teaspoon at a time. When the mixture is uniform, use your hands and knead the dough until smooth. Wrap the dough with plastic wrap or a damp towel. Let it sit for about 30 minutes.
- Flour the table and roll out the dough until very thin (until you can just see your hands through the dough). For pappardelle, roll the dough up into a log, lightly flouring the dough as you roll it. Slice into about 1-inch-thick slices. Unroll the slices and lay out the strips flat onto a floured sheet tray until ready to cook.
- For the sauce: When ready to cook the pasta, bring a pot of water to a boil and add salt. Cook the pasta for 3 minutes.
- Meanwhile, in a pan, bring the vegetable stock to a simmer. Add the butter and cooked pasta. Season it with freshly milled black pepper and salt. At the very end, add the Parmigiano-Reggiano little by little, stirring it in as you go. Garnish with fresh herbs and more cheese.
PARMESAN GARLIC SAUCE
Here is a sauce similar to one of the new sauces offered at Buffalo Wild Wings. Found on the web.
Provided by MissyCakes
Categories Sauces
Time 40m
Yield 1 batch, 4 serving(s)
Number Of Ingredients 13
Steps:
- Roasted garlic puree:.
- Heat oven to 350°F
- Toss 1 head whole peeled garlic in 1 tablespoon olive oil and spread out in a shallow baking pan.
- Place pan in oven and roast until the garlic is soft, 10 minutes.
- Remove pan and place roasted garlic in blender.
- Pulse garlic until it becomes rich and creamy.
- Add to sauce ingredients.
- Sauce:.
- Combine all ingredients in a medium bowl and mix with whisk until smooth and creamy in texture.
- Place in refrigerator for at least 30 minutes prior to serving.
- Use within 5 days to ensure freshness.
Nutrition Facts : Calories 127.5, Fat 8.2, SaturatedFat 3.3, Cholesterol 13.4, Sodium 313.6, Carbohydrate 9.9, Fiber 0.4, Sugar 2.9, Protein 4.5
GARLIC PARMESAN WING SAUCE
Zesty copy of Buffalo Wild Wings® sauce.
Provided by JennaFerguson
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Wing Sauce Recipes
Time 5m
Yield 12
Number Of Ingredients 5
Steps:
- Mix butter, Parmesan cheese, garlic power, onion salt, and black pepper together in a bowl.
Nutrition Facts : Calories 83.2 calories, Carbohydrate 0.4 g, Cholesterol 23.3 mg, Fat 8.6 g, Protein 1.4 g, SaturatedFat 5.4 g, Sodium 181 mg, Sugar 0.1 g
PARMESAN PASTA
No time to make Grandma's slow-simmered spaghetti sauce? In times like these, this easy 20-minute Parmesan Pasta is your best, most delicious bet.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook spaghetti in large saucepan as directed on package; drain. Cover to keep warm.
- Melt butter in same pan on medium heat. Add garlic; cook and stir until tender. Add spaghetti; toss to coat.
- Add cheese; mix lightly. Top with tomatoes and parsley.
Nutrition Facts : Calories 390, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 370 mg, Carbohydrate 46 g, Fiber 2 g, Sugar 4 g, Protein 14 g
PARMESAN SAUCE
Categories Sauce Milk/Cream Cheese Dairy Parmesan Bon Appétit
Yield Makes 3 cups
Number Of Ingredients 5
Steps:
- Whisk flour in heavy medium saucepan to remove any lumps. Gradually add 1 cup milk, whisking until smooth. Add remaining 2 cups milk and nutmeg; whisk over medium heat until mixture thickens and boils, about 4 minutes. Remove from heat. Stir in Parmesan and butter. Season to taste with salt and pepper.
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PARMESAN CHEESE SAUCE RECIPE | MYRECIPES
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- Melt 1 1/2 Tbsp. butter in a medium skillet over medium-high heat. Sprinkle 2 Tbsp. flour into melted butter, whisking constantly. Cook, whisking constantly, 30 seconds to 1 minute or until mixture is golden and lumpy.
- Gradually whisk in 1 cup 1% low-fat milk, and bring to a boil. Cook, whisking constantly, 1 to 2 minutes, or until thickened.
- Add 1/2 cup freshly shredded Parmesan cheese, 1/4 tsp. each salt and pepper, and a pinch of paprika, whisking until smooth. Remove from heat, and use immediately.
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- Trim 1/2 inch off broccoli stalks; remove the tough outer layer with a vegetable peeler. Cut the broccoli lengthwise so the florets attached to the long stalks are 1 to 2 inches wide. Bring 1 inch of water to a boil in a Dutch oven fitted with a steamer basket. Steam the broccoli until tender, 5 to 7 minutes.
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