Temptingtunaparmesano Recipes

PARMESAN TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange tomato slices in a single layer on a baking sheet. In a small bowl, mix together mayonnaise, parmesan, Dijon mustard, and brown mustard. Season with oregano, and salt and pepper to taste. Use a spoon to top each tomato slice with a small amount of the mayonnaise mixture. Sprinkle with mozzarella , and then top with parsley.
• Bake in preheated oven for approximately 15 minutes, or until golden brown. Serve immediately.

15-MINUTE PARMESAN PASTA

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, heat oil in small skillet on medium heat. Add garlic; cook and stir 2 to 3 min. or until tender but not browned.
• Drain pasta; return to pan. Add garlic and cheese; mix lightly.

ONE POT GARLIC PARMESAN PASTA RECIPE BY TASTY

Steps:

• Heat unsalted butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
• Add in the chicken broth, milk, and fettuccine. Season with salt and pepper.
• Bring the pot to a boil, then reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
• Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
• Serve immediately, and top with parsley.
• Enjoy!

PARMESAN PASTA

Steps:

• Cook spaghetti in large saucepan as directed on package; drain. Cover to keep warm.
• Melt butter in same pan on medium heat. Add garlic; cook and stir until tender. Add spaghetti; toss to coat.
• Add cheese; mix lightly. Top with tomatoes and parsley.

TIMPANO RECIPE BY TASTY

Steps:

• Make the pasta dough. Combine the flour and salt and make a small mountain of flour on a clean, flat surface. Make a well in the middle.
• Add 2 eggs to the well, and using a fork, carefully incorporate the eggs into the flour. Add the egg yolks and carefully mix into the flour.
• Once the eggs are incorporated, knead the dough by pulling, stretching, and folding for 3-5 minutes, or until it's smooth and elastic.
• Shape the dough into a ball, and wrap it in plastic wrap. Rest in a fridge for 30 minutes to overnight.
• Make the ricotta-herb mixture. In a medium bowl, combine the ricotta, parsley, basil, Parmesan cheese, egg, salt, and pepper. Mix well and set aside.
• In a large pot of boiling water, cook the rigatoni, then the jumbo shell pasta for 5 minutes less than the suggested cooking time. Transfer the cooked pasta to two separate medium bowls.
• Mix the marinara sauce with cooked rigatoni. Set aside.
• Stuff the jumbo shells with the ricotta-herb mixture. Set aside.
• Grease 10-inch (25 cm) diameter dutch oven with olive oil.
• Using a rolling pin, roll out the pasta dough on a lightly floured surface until it is about ⅛ inches (3 mm) thick and 2 times larger than the Dutch oven you are using.
• Fold the rolled out dough into a triangle and transfer it to the pot, pressing down around the edges, letting the excess dough hang over the sides of the pot.
• Preheat the oven to 375˚F (190˚C)
• Layer the pasta-lined pot with the rigatoni, mozzarella, meatballs, hard-boiled eggs, provolone, ricotta-stuffed shells, caramelized onions, and sausages.
• Fold the pasta dough over the sausages and cover with the lid. Bake for 45 minutes, then remove the lid and bake for 30 minutes more. Cool for at least 30 minutes.
• Invert the timpano onto a cutting board and cool for 10 more minutes before cutting.
• Serve with marinara sauce.
• Enjoy!

EASY TUNA PASTA BAKE

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and toss pasta with 1 tablespoon olive oil.
• Preheat the oven to 350 degrees F (175 degrees C). Grease an ovenproof baking dish.
• While penne is cooking, melt butter in a large saucepan over medium heat. Add onion and cook, stirring often, until soft and translucent, about 5 minutes. Add tuna and cook for 2 minutes. Pour heavy cream over tuna and season with salt, pepper, and nutmeg. Add penne and toss well. Transfer to the prepared baking dish and cover with Parmesan cheese.
• Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.

TEMPURA DIPPING SAUCE

Steps:

• In a small saucepan, bring water to a boil. Stir in dashi, and cook for 2 minutes. Remove from heat, and stir in mirin and soy sauce.

PARMESAN HERB SEASONING

Steps:

• Place ingredients in small bowl and blend with whisk.
• Place mix into 1 small thin sandwich bag.
• Tie mix into corner of bag with ribbon.
• Copy and attach the instructions below:
• Makes 1/2 cup.
• Parmesan Herb Crescent Rolls:
• 1 can refrigerated crescent roll dough, unbaked
• 1 packet seasoning mix
• Open a can of refrigerated crescent rolls - unroll dough.
• Sprinkle dough evenly with seasoning from packet before shaping into crescents.
• Bake as directed on crescent roll package.
• Parmesan Herb Monkey Bread:
• 1 can refrigerated biscuits, unbaked (8 count)
• 1 packet seasoning mix
• 1/2 stick margarine, melted
• Cut biscuits into quarters and place in large bowl.
• Add seasoning mix to melted butter and stir well.
• Pour butter over biscuits and toss to coat very well.
• Place biscuit pieces in medium loaf pan (4 1/2 x 8 1/4")
• Bake at 350 for 20 minutes.
• Parmesan Herb Salad Dressing:
• Place 1/2 cup good quality olive oil into a jar.
• Add 1/4 cup cider vinegar.
• Add seasonings mix from packet.
• Place lid on jar and shake until blended.
• Serve over green salad.
• Makes 3/4 cup salad dressing.