CREAMY PARMESAN BAKED PASTA
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the topping: Preheat the oven to 425 degrees F.
- Mix together the panko, Parmesan and olive oil in a small bowl. Season with the salt and set aside.
- For the pasta: Cook the pasta in boiling salted water for 4 minutes, then reserve 1/4 cup pasta water and drain. Set aside.
- Place a medium braiser over medium heat. Melt the butter and whisk in the flour until smooth. Slowly add the milk, whisking constantly to prevent lumps, then add the cream, whisking. Bring the milk mixture to a simmer, whisking often. Whisk in the provolone and Parmesan until melted and smooth. Season with the salt. Fold in the blanched pasta, reserved pasta water and the broccoli florets. Top with the breadcrumb mixture and bake in the top third of the oven until golden brown and bubbly, about 20 minutes.
SUPER EASY CREAM CHEESE FLAN
This is a delicious, creamy dessert.
Provided by kimmy73
Categories Desserts Custards and Pudding Recipes Flan Recipes
Time 4h18m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat sugar and water together in a small saucepan over medium heat, stirring occasionally, until sugar dissolves into a light brown caramel, 8 to 10 minutes. Pour into a round glass baking dish.
- Place condensed milk, evaporated milk, eggs, cream cheese, and vanilla extract in a blender; blend into a smooth custard. Pour over caramelized sugar in the baking dish.
- Place baking dish in a deep baking pan. Pour in enough water to reach halfway up the baking dish.
- Bake in the preheated oven until custard is set and top is light brown, about 1 hour.
- Cover with plastic wrap; refrigerate until cold, 3 to 4 hours.
Nutrition Facts : Calories 402.7 calories, Carbohydrate 55.6 g, Cholesterol 140.8 mg, Fat 16.3 g, Protein 10.3 g, SaturatedFat 9.4 g, Sodium 187.4 mg, Sugar 55 g
CREAMY CARAMEL FLAN
A small slice of this impressively rich, creamy, caramel flan dessert goes a long way. What a delightful finish for a special meal or holiday celebration. -Pat Forete, Miami, Florida
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a heavy saucepan, cook sugar and water over medium-low heat until melted and golden, about 15 minutes. Brush down crystals on the side of the pan with additional water as necessary. Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes. , Preheat oven to 350°. In a bowl, beat the cream cheese until smooth. Beat in eggs, 1 at a time, until thoroughly combined. Add remaining ingredients; mix well. Pour over caramelized sugar. , Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. Bake until the center is just set (mixture will jiggle), 50-60 minutes. , Remove dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight. , To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.
Nutrition Facts : Calories 345 calories, Fat 16g fat (9g saturated fat), Cholesterol 140mg cholesterol, Sodium 189mg sodium, Carbohydrate 41g carbohydrate (41g sugars, Fiber 0 fiber), Protein 10g protein.
CREAMY PARMESAN FLANS
From BBC Food's 'Rachel's Favourite Foods'. They looked so simple, few ingredients, yet tasty and elegant. Can't wait to try!
Provided by Shazzie
Categories Cheese
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring the milk and cream to a bubble (do not boil).
- Add bay leaves and garlic, turn off heat, place lid on saucepan, and leave to infuse (for approximately 1/2 hour or longer).
- Whisk together the eggs and egg yolks.
- Pour milk mixture over eggs very slowly while whisking.
- Strain through a sieve (this removes any left over unconstituted egg "bits" and makes for a smoother, glossier end-product).
- Add grated parmesan and salt and pepper.
- Pour into 4 individual ramekin dishes and place in a bain-marie (see note below).
- Bake at 375°F for 30-40 minutes until set at the edges but still slightly "jiggly" at the centres.
- Upend onto serving plates and serve with a side garnish of olive oil-dressed rocket leaves.
- Note: For our beginner cooks, place the ramekins in another container into which you can pour hot water such that the water comes up to about halfway up the ramekin dishes.
Nutrition Facts : Calories 363.2, Fat 28, SaturatedFat 15.2, Cholesterol 376, Sodium 548.7, Carbohydrate 7, Sugar 0.7, Protein 20.8
PARMESAN CREAM
This cream is an ingredient in our Winter Herb and Ricotta Cannelloni.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 3
Steps:
- Heat Parmesan rinds and cream in a medium saucepan over medium heat, stirring occasionally, until bubbles form around the edge. Reduce heat to low. Simmer, stirring frequently, until reduced by half, about 45 minutes. Strain through cheesecloth. Season with salt and pepper. Let cool slightly.
PARMESAN CREAM SAUCE
This sauce is one I came up with after I discovered I had no whipping cream. It can be used as a substitute for Alfredo sauce, on pizza, or in a casserole.
Provided by thedailygourmet
Categories Sauces
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a saucepan over medium heat. Add minced garlic and sauté until garlic is fragrant, about 30 seconds.
- Add in media crema, salt, and pepper. Stir until warmed through. Mix in Parmesan cheese, 1/4 cup at a time, stirring after each addition until smooth.
Nutrition Facts : Calories 257.7 calories, Carbohydrate 1.2 g, Cholesterol 28.4 mg, Fat 23 g, Fiber 0.1 g, Protein 7.8 g, SaturatedFat 14.2 g, Sodium 479.4 mg
CREAMY PARMESAN SAUCE
Try this sauce over a variety of vegetables. It has a wonderful cheesy flavor.-Maria Bacher, Westminster, South Carolina
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a 1-qt. microwave-safe dish, combine the cream cheese, milk and Parmesan cheese. Cover and microwave at 50% power for 2 to 2-1/2 minutes; stir. Cook 2-4 minutes longer or until cheeses are melted. Add nutmeg and pepper. Serve over vegetables.
Nutrition Facts : Calories 67 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 92mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
ASPARAGUS FLANS
Steps:
- Preheat oven to 350°F. and butter six 3/4-cup soufflé dishes or custard cups. Line bottoms of dishes or cups with rounds of wax paper and butter paper. Line a baking pan large enough to hold dishes or cups with a double layer of kitchen towels.
- Trim asparagus and cut off tips. Halve asparagus tips lengthwise and cut stalks crosswise into 1-inch pieces. In a steamer rack set over boiling water steam asparagus tips, covered, until crisp-tender, about 1 minute. Transfer asparagus tips with a slotted spoon to a colander and rinse under cold water to stop cooking. Drain tips well and pat dry.
- Steam asparagus stalks, covered, until tender but still bright green, about 8 minutes. Transfer stalks with slotted spoon to paper towels and pat dry well. In a blender purée stalks, cream, tarragon, 3 tablespoons butter, Parmesan, and salt until smooth. In a bowl whisk eggs until combined and add asparagus purée in a stream, whisking until smooth.
- Divide mixture among dishes or cups and put on towels in pan. Add enough hot water to pan to reach halfway up sides of dishes or cups and bake flans in lower third of oven 35 to 40 minutes, or until a thin knife inserted in center comes out clean. Remove dishes or cups from pan and cool on a rack 5 minutes.
- In a small saucepan heat asparagus tips in remaining tablespoon butter until heated through. Run knife around edges of dishes or cups and invert flans onto 6 plates. Top flans with asparagus tips.
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