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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 ...
8 oz. mozzarella, grated (about 2 cups) 4 oz. goat cheese, at room temperature. 8 oz. ricotta cheese. 8 oz. burrata. Flat leaf parsley, finely chopped, for serving. Directions. Preheat the oven to ...
6 oz. shredded mozzarella cheese. 1/4 cup shredded cheddar cheese. ... Bake in 375-degree oven 20 minutes or until bubbling. Makes 4 to 6 servings. ... 2 cups milk. 1 cup heavy cream.
HEAT oven to 350°F. COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.
1 / 2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed; 1 egg; 1 tbsp water; 2 tbsp vegetable oil; 2 small green or red pepper, cut into 2-inch-long strips (about 2 cups) 3 oz mushroom, sliced (about 1 cup) 1 cup cubed eggplant; 1 small onion, sliced (about 1/4 cup) 1 / 2 tsp dried basil leaves, crushed; 4 oz ...
1 1/2 cups ricotta cheese (about 12 ounces) 1 cup shredded mozzarella cheese. ... Preheat oven to 350 degrees F. Lightly coat a 9×13 baking dish with cooking spray or olive oil.
grated mozzarella (about 2 ounces) 12. slices cup-and-crisp-style pepperoni. 2 tbsp. olive oil. 2 tbsp. grated parmesan cheese, plus more for garnish. 2. ... Preheat the oven to 475℉.
shredded mozzarella cheese, divided. 8 oz. rotini pasta, cooked. 4 c. chopped rotisserie chicken. 4 oz. diced pimentos, drained. 1/2 c. sliced green onion, plus more to serve. Directions. Preheat ...