Recipes by their Ingredients

parmesan cheese

  • Baked Stuffed Clams

    Stuffed Clams
    Baked Stuffed Clams
    (Serves 12)

    25 oz chopped clams (reserve the juice) or 10lbs Quohogs, scrubbed and boiled until they open
    ½ lb bacon
    ½ tblsp parsley
    ½ large yellow onion, finely chopped
    1 cup Italian breadcrumbs
    1½ tblsp oregano
    1 love garlic, minced
    5 - 8 oz mozzarella cheese, shredded
    ½ tblsp Parmesan cheese, grated
    ½ cup celery, chopped
    ½ cup white wine
    4 oz clam juice

    NOTES: I bought clam shaped baking vessels, but you can bake this spread out on a cookie sheet or in low filled muffin tins, or individual ramekins! If your mix is too dry, add some more clam juice, if it's too wet add some more breadcrumbs. This is my Mom's recipe!

    Cook the bacon and set aside, drain on paper towels. Add to the bacon grease, the onions, celery and garlic, cook until the onions become soft on low heat. Remove from pan and set aside.

    Grind the clams in a food processor. Mix them into the reserved onion mixture, mixing well.

    Add into the mix, the parsley, oregano, breadcrumbs, 2 oz of clam juice and the white wine, mix well.

    Now add in the mozzarella and Parmesan cheese, mixing well. You want the mix to be a little on the wet side rather then the dry side. Chop the bacon and mix it into the mix.

    If you are satisfied with the consistency, slightly more wet then dry, then you can start to fill up empty clam shells, or muffin tins or a sheet pan.

    Pack a palm sized amount into each shell, ramekin or muffin compartment, or spread entire mix out onto a cookie sheet, ½ - ¾ high. (No higher then 1 inch)

    Pre-heat oven for 10 minutes at 350 °F, put clams mid-oven for about 20 minutes.

    Serve while hot! Enjoy!

  • Ceasar Salad

    Ceasar Salad

    Ceasar Salad (Serves 4)

    5 anchovy fillets, about 1½ tblsp
    2 garlic cloves
    2 tsp Dijon mustard
    2 lg egg yolks
    1 tsp worchestershire sauce
    2 tblsp fresh lemon juice
    ¼ tsp salt
    ¼ tsp fresh cracked black pepper
    ¼ cup grated parmesan cheese
    ½ cup olive oil
    ½ head romaine lettuce, chopped
    ¼ cup grated Parmesan cheese
    2-4 tblsp croutons


    NOTES:In my mind there are certain things that turn a good ceasar into a great ceasar, one is to use good parmesan cheese and grate it yourself using either a micro planer or the smaller grating grid on the cheese grater (that would be the one that looks like small round circles). This way the cheese blends into the sauce and is not seperate! The second is make your own croutons! I can not stress this one enough. All store bought croutons will super hard and taste like bread. Here is the crouton recipe I used in the restaurants I worked in: croutons.
     

    In a blender, add the garlic, anchovies, mustard, egg yolks, worchestershire sauce, lemon juice, salt, black pepper and parmesan cheese, blend until smooth.

    Now, while the blender is on high, drizzle in the olive oil, slowly at first until the oil is incorperated.

    Wash the romain lettuce well and dry it well, this is key so the dressing adhere's to the lettuce and doesn't just run off it! Add in enough dressing to coat the leaves lightly. Sprinkle with fresh grated parmesan cheese and finish of by tossing the croutons in. Serve right away. Dressing is good kept in the refrigerator until ready to use. It should be used the same day you make it, due to the raw yolks.

  • Fettuccine Broccoli Salad

    Fettucine Broccoli Salad

    Fettuccine Broccoli Salad


    (Serves 6-8)

    1 lb fettuccine pasta
    ¾ lb (12oz) broccoli florets
    1-2 tsp red peppers flakes
    1¼ tsp salt
    ½ tsp Tony Chachere's Cajun Spice
    fresh ground pepper
    3 tblsp virgin olive oil
    ¾ cup Parmesan cheese (Kraft is perfect, you want the cheese to be almost a powder)

    NOTES:

    In salted boiling water, blanch the broccoli florets for 30 seconds to a minute. Remove and cool down with running cold water, drain and set aside.

    I used the same water and dropped the fettuccine in for about 12 minutes. Make sure you stir the pasta often so it doesn't stick. When 'al dente' or to your liking, remove from boiling water and rinse in cold water, drain.

    In a large bowl combine the pasta, broccoli, olive oil, red pepper flakes, Parmesan cheese, salt, pepper, Tony Chachere's Cajun Spice. Toss until the pasta and broccoli are coated well with the cheese, olive oil and spices.

    Taste and adjust seasonings if necessary.
    Bon Appetite!

  • Zucchini Fries

    Zucchini Fries
    Zucchini Fries
    (Serves 2-4)

    2 or 3 large zucchinis
    ½ cup flour
    ¼ tsp salt
    ¼ tsp garlic, granulated
    ½ cup milk
    1 cup breadcrumbs
    2 tblsp Romano/Parmesan Cheese Blend, optional


    NOTES: I was using chick pea flour (besan) you can pretty much use the flour of your choice.
     

    Pre-heat the oven to 420&deg. F.

    Make an asembly line of a plate of flour, a plate of breadcrumbs and a container of milk.
    Mix the salt and garlic into the flour. (You may also mix the cheese into the breadcrumbs if your using cheese)

    Peel the zuchinni and cut the ends off, slice the zucchini into french fry like shapes about 3" long and about 1/3 inch wide.

    Now using your asembly line, coat a few pieces of the cut zuchinni in flour, shake off the excess flour, now in the milk, shake off excess milk, into the breadcrumbs, on to the cookie sheet, line them up really close but not touching.

    Repeat until all the zuchinni are coated and sitting lined up on an ungreased, baking/cookie sheet.

    Bake for 18-20 minutes or until golden.