PARMESAN CORN MUFFINS
Mary Pleasant of Humble, Texas needs just a few ingredients to make these fragrant corn muffins that start with a handy mix. "I found the recipe years ago," she comments. "It's been a favorite ever since."
Provided by Taste of Home
Time 25m
Yield 1 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the cornbread mix, Parmesan cheese and rosemary. Add eggs and milk; stir just until moistened. Fill greased muffin cups half full. , Bake 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 126 calories, Fat 4g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 254mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 0 fiber), Protein 4g protein.
PARMESAN & CHIPOTLE POPCORN
Provided by Ina Garten
Time 10m
Yield 3 to 4 servings
Number Of Ingredients 5
Steps:
- Microwave the popcorn for 3 to 5 minutes, according to the directions on the package, until the popcorn stops popping. Carefully pour the hot popcorn into a large bowl and immediately pour on the butter, then the Parmesan, chile powder, and salt. Toss well and serve hot.
PORCUPINES
These are great to make ahead of time and then freeze. We freeze them with mashed potatoes and corn as part of a homemade TV dinner.
Provided by Tara
Categories 100+ Everyday Cooking Recipes
Time 1h30m
Yield 5
Number Of Ingredients 10
Steps:
- In a large bowl, combine the ground beef, rice, 1/2 cup of water and onion. Blend in salt, celery salt, garlic powder and pepper. Mix well. Shape into 1 1/2 inch balls.
- Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, brown the meatballs; drain fat.
- In an 11x7 inch baking dish, combine the tomato sauce and 1 cup of water. Place the browned meatballs into the tomato sauce, turning to coat well.
- Cover and bake in a preheated oven for 45 minutes. Uncover, and cook for an additional 15 minutes.
Nutrition Facts : Calories 274.9 calories, Carbohydrate 21.1 g, Cholesterol 54.8 mg, Fat 12.8 g, Fiber 1.7 g, Protein 18.5 g, SaturatedFat 4.9 g, Sodium 1107.4 mg, Sugar 4.2 g
PARMESAN-PAPRIKA POPCORN
Provided by Ellie Krieger
Time 10m
Yield 6 cups
Number Of Ingredients 5
Steps:
- Mix the parmesan, paprika, 1/8 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
- Heat the canola oil and 3 popcorn kernels in a medium saucepan over medium-high heat. When 1 or 2 of the kernels pop, reduce the heat to medium and add the remaining kernels. Cover and cook, shaking the pan occasionally, until the popping subsides, about 2 minutes.
- Transfer the popcorn to a large bowl, sprinkle with the parmesan mixture and toss.
Nutrition Facts : Calories 101 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 5 milligrams, Sodium 226 milligrams, Carbohydrate 9 grams, Fiber 2 grams, Protein 3 grams, Sugar 0 grams
PARMESAN-CRUSTED CHICKEN THIGHS
Juicy chicken thighs are topped with a Parmesan-panko mixture, which ensures a crispy, crunchy crust. I normally prefer to use freshly grated Parmesan cheese in my dishes, however I find the shaker-style grated Parmesan works best in this recipe.
Provided by France C
Categories Baked Chicken Thighs
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil and spray with cooking spray.
- Combine Parmesan cheese, panko, and garlic powder in a shallow bowl and set aside.
- Sprinkle chicken on both sides with salt and pepper. Brush skin liberally with mayonnaise. Press each thigh, skin-side down, into crumb mixture. Place thighs on baking sheet, skin-side up, and mist lightly with cooking spray.
- Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 420.1 calories, Carbohydrate 5.7 g, Cholesterol 115.4 mg, Fat 30.2 g, Fiber 0.1 g, Protein 31.3 g, SaturatedFat 7.5 g, Sodium 283.2 mg, Sugar 0.3 g
PARMESAN MUFFINS
Categories Bread Cheese Dairy Breakfast Brunch Side Bake Vegetarian Quick & Easy Gourmet Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Whisk together eggs, milk, and oil in a bowl. Whisk together 3/4 cup cheese and all of remaining ingredients in a large bowl, then add wet ingredients to dry ingredients. Whisk until combined.
- Divide among 12 greased (1/2-cup) muffin cups. Sprinkle with remaining 1/4 cup cheese and bake until a tester comes out clean, about 20 minutes. Cool in pan on a rack 5 to 10 minutes.
PINA COLADA MUFFINS
Pineapple, coconut, and rum extract combine to make this a tasty, tropical muffin.
Provided by SAMDEE
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners.
- In a large bowl, combine sugar, margarine, egg, sour cream and rum extract. Beat together until smooth. In a medium bowl, mix together flour, baking powder, baking soda and salt. Blend into egg mixture. Stir in pineapple and coconut. Divide batter into 12 muffin cups.
- Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped.
Nutrition Facts : Calories 205.5 calories, Carbohydrate 28.3 g, Cholesterol 23.9 mg, Fat 9.2 g, Fiber 1 g, Protein 3 g, SaturatedFat 4.1 g, Sodium 248.6 mg, Sugar 14.7 g
PARMESAN MUFFINS
"I've had an herb garden the last few years, so I've been using herbs in a variety of recipes," relates Irene Muller of Wray, Colorado. "These aromatic muffins are a nice change from garlic bread. We like them best served warm."
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, cheese, sugar, Italian seasoning, basil, baking powder, baking soda and salt. , In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 164 calories, Fat 7g fat, Cholesterol 6mg cholesterol, Sodium 287mg sodium, Carbohydrate 19g carbohydrate, Fiber 1g fiber), Protein 6g protein.
PARMESAN CORN MUFFINS RECIPE - (4.5/5)
Provided by mirelsonp
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 400 degrees F. 2. Combine the first 3 ingredients. 3. Weigh or lightly spoon four into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through pepper) in a bowl, stirring well with a whisk. Make a well in center of flour mixture. Add milk mixture; stir just until mouse. 4. Stir in 2 ounces cheese (about 1/2 cup) and 2 tablespoons chives. Spoon into 12 muffin cups coated with cooking spray. sprinkle muffins evenly with remaining 1 ounce cheese and remaining 1 tablespoon chives. 5. Bake at 400 degrees F for 13 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Remove muffins from tins; cool on a wire rack.
MEXICAN POPCORN MUFFINS
For a change from spicy cornbread, these muffins use shredded Mexican cheese and green chiles to give a South of Border taste.
Provided by Room A5A
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Sift flour, measure and sift with baking powder, salt, and sugar.
- Add milk, popped corn, eggs and melted butter.
- Stir in cheese and green chiles.
- Fill well-oiled muffin tins 2/3 full.
- Bake in pre-heated oven (435 F) for 20 minutes.
- Makes 12 regular sized muffins.
GARLIC PARMESAN CHICKEN POPPERS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, garlic powder, chili powder, flour, eggs, oil, butter, garlic, fresh parsley, parmesan cheese
Provided by Alvin Zhou
Categories Appetizers
Time 30m
Yield 10 poppers
Number Of Ingredients 12
Steps:
- Slice chicken breasts into bite-sized chunks.
- Combine the chicken with the salt, pepper, garlic powder, and chili powder, mixing until evenly seasoned.
- Place the flour and eggs into separate bowls.
- Dip a piece of chicken into the flour, then the egg, then back into the flour. Repeat with the rest of the chicken.
- Heat oil in a large pot over medium-high heat.
- Fry the chicken pieces until deep-golden brown and crispy.
- Set aside on a paper towel to drain.
- In a pan over medium heat, cook the butter, garlic, and parsley until garlic is barely starting to brown.
- Toss the chicken in the garlic butter mixture until evenly coated.
- Turn off the heat, then toss the chicken in the parmesan.
- Enjoy!
Nutrition Facts : Calories 193 calories, Carbohydrate 11 grams, Fat 9 grams, Fiber 0 grams, Protein 14 grams, Sugar 0 grams
PARMESAN CHIVE POPCORN MUFFINS
This muffin was created and baked by Room A5A, North Haven Middle School (CT) students. It is an easy recipe that uses ingredients that are inexpensive and usually on hand. The class chose to develop the popcorn muffin because we run a business named "The Popcorn Palace."
Provided by Room A5A
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Sift flour, measure and sift with baking powder, salt, and sugar.
- Add milk, popped corn, eggs and melted butter.
- Stir in cheese, garlic and chives.
- Fill well-oiled muffin tins 2/3 full.
- Bake in pre-heated oven (435 F) for 20- 25 minutes.
- Makes 12 regular size muffins.
Nutrition Facts : Calories 257, Fat 10.5, SaturatedFat 5.9, Cholesterol 62.1, Sodium 819.9, Carbohydrate 29.9, Fiber 1, Sugar 2.4, Protein 10.6
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