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1 cup shredded mozzarella cheese. 1 15 1/2 ounce can garbanzo beans, rinsed and well-drained. Dressing ingredients: ⅓ cup extra-virgin olive oil. 1/4 cup red wine vinegar. 2 tsp. Dijon mustard.
2 cups (8 ounces) shredded mozzarella cheese. Fresh basil or finely chopped parsley, for garnishing. Preheat the oven to 375°F and heat the oil in a very large (12-inch) oven-safe skillet over ...
Stir the ricotta cheese, mozzarella cheese, 1/2 cup Parmesan cheese and eggs in a medium bowl and set it aside. In a 3-quart saucepan over medium-high heat, cook the beef until it's well browned ...
6 oz shredded mozzarella cheese (about 1 1/2 cups) 1 cup ricotta cheese; 1 / 4 cup grated parmesan cheese; Directions. Heat the oven to 400°F.
Fresh mozzarella can be heard to make a distinct squeaky sound when it is chewed or rubbed. [4] Low-moisture mozzarella can be kept refrigerated for up to a month, [5] although some shredded low-moisture mozzarella is sold with a shelf life of up to six months. [6]
2 1/2 lb. sweet Vidalia onions (3 large or 4 medium), peeled Arrange a rack in center of oven; preheat to 350°. Lightly grease a 13” x 9” baking dish with cooking spray. Arrange an onion on ...
1 / 2 cup KRAFT 2% milk shredded mozzarella cheese; Directions. HEAT oven to 350°F. COOK spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, cook chicken and vegetables ...
shredded mozzarella, divided. 1/3 c. sliced pepperoni (about 2 oz.) Directions. Preheat oven to 350°. Grease a 13"-by-9" glass baking dish with oil. Bring a large pot of water to a boil over high ...