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8 oz. mozzarella, grated (about 2 cups) 4 oz. ... 8 oz. ricotta cheese. 8 oz. burrata. Flat leaf parsley, finely chopped, for serving. Directions. Preheat the oven to 375°F. Butter a 9-by-13-inch ...
2 slices sourdough bread. Olive oil, for drizzling. 2 to 3 tablespoons grated Parmesan cheese, divided, plus more as needed. About 1/3 cup shredded mozzarella, plus more as needed. 2 slices prosciutto
Heat the oven to 400°F. Place the chicken into a 2-quart shallow baking dish. Spoon 1 cup sauce over the chicken. Sprinkle with the mozzarella and Parmesan cheeses. Bake for 15 minutes or until ...
Handcrafted cream puffs: "Peanut Butter Stuffed Puff" – pate a choux dough—a French pastry dough used to make eclairs (made with water, flour, salt, butter, and 64 eggs in one batch of 300 for just the dough), baked in the oven and stuffed with pastry cream (flour, milk, sugar, butter, eight eggs, vanilla, smooth peanut butter and whipped ...
2 cups milk. 3/4 teaspoon salt. Dash ground pepper. 1 lb. sausage. 8 to 10 oz. assorted pasta (rotini, shells, rigatoni), cooked and drained. 6 oz. shredded mozzarella cheese. 1/4 cup shredded ...
Randolph's recipe had three ingredients: macaroni, cheese, and butter, layered together and baked in a hot oven. [18] The cookbook was the most influential cookbook of the 19th century, according to culinary historian Karen Hess. [19] Similar recipes for macaroni and cheese occur in the 1852 Hand-book of Useful Arts, and the 1861 Godey's Lady's ...
7 cups French bread, cut into 1 1/2 inch cubes. 1/2 cup melted butter. 4 large eggs. 1 cup granulated sugar. 1/4 cup light brown sugar. 1 teaspoon ground cinnamon. 2 teaspoon vanilla extract. 2 ...
1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth; 1 soup can water; 3 cup uncooked corkscrew-shaped pasta (rotini) 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 1 cup milk; 1 can (about 6 ounces) tuna, drained and flaked; 1 cup shredded cheddar cheese (about 4 ounces) 2 tbsp butter ...