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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] Mozzarella is used for most types of pizza and several pasta dishes or served with sliced tomatoes and basil in Caprese salad.
Compared to standard Mozzarella, low-moisture Mozzarella has a firmer texture, is easier to grate, has better browning and melting characteristics, and is less perishable. [16] Globally, Mozzarella is the most popular pizza cheese. [17] However, it has been estimated that in the United States only 30% of all pizza cheese used is actual ...
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To make this "lasagna," start by preheating your oven to 350°. Layer the frozen cheese ravioli in a baking dish and spoon marinara sauce over it.
4 ounces shredded mozzarella cheese 6 ounces provolone cheese 4 ounces milk 1 stick unsalted butter 10 ounces plain Greek yogurt. Grains 1 pound fettuccine or other long pasta
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 ...
Growing up, my dad would keep pre-shredded mozzarella cheese in the fridge for pizza-making on Friday night. Some of my earliest memories of cooking were making pizza this way: rolling out dough ...
Smear some of Rao's jarred marinara sauce on it, spread some shredded chicken on, sprinkle some shredded mozzarella, and drizzle with pesto. Pop it in the oven until the naan is lightly browned ...