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1 lb. medium shell pasta. 1. ... 4 oz. goat cheese, at room temperature. 8 oz. ricotta cheese. 8 oz. burrata. ... add the tomato paste and sprinkle in the flour, whisking constantly. Continue ...
1 lb. spaghetti, broken in half. 1 (8-ounce) package cremini mushrooms, quartered ... shredded smoked gouda cheese (about 4 ounces) 1 c. grated parmesan cheese. ... 1 minute. Sprinkle in the flour ...
1 pound (lb) = 16 ounces (oz) 1 kilogram (kg) = 1,000 grams (g) = 2.20462262 lb 1 lb = 453.59237 g = 0.45359237 kg 1 oz = 28.3495231 g. In four different English-language countries of recipe and measuring-utensil markets, approximate cup volumes range from 236.59 to 284.1 milliliters (mL).
1 lb. sausage. 8 to 10 oz. assorted pasta (rotini, shells, rigatoni), cooked and drained. 6 oz. shredded mozzarella cheese. 1/4 cup shredded cheddar cheese. Parmesan cheese to taste. Saute garlic ...
1 lb beef sirloin steak or beef top round steak; 1 tbsp olive oil; 1 medium onion, chopped; 1 small green pepper, chopped; 1 tsp ground cumin; 1 tbsp all-purpose flour; 1 cup Pace® Thick & Chunky Salsa; 1 can (14 oz.) Swanson® Beef Broth; assorted topping
1. COOK beef and onion in skillet until browned. Pour off fat. 2. ADD soup and heat through. 3. SPOON about 3/4 cup beef mixture down center of each tortilla. Top each with 1 tbsp. cheese. Fold sides over filling. Fold up ends to enclose. Makes 4 burritos. TIP: Serve with your favorite Mexican-style rice blend.
An alternative recipe described in the Memorie delle crescie di Pasqua fatte in 1848 requires "flour 50 pounds, grated old cheese 10 pounds, fresh cheese in judgment, milk 3 and a half jug, oil 4 pounds and a half, or as many as necessary, salt 1 pound and 3 ounces, pepper 3 ounces".
1 lb beef sirloin steak or beef ... 1 tsp ground cumin; 1 tbsp all-purpose flour; 1 cup Pace® Thick & Chunky Salsa; 1 can (14 oz.) Swanson ... Shredded Cheddar cheese, chopped green onions ...