|The Yellow Farmhouse Cookbook|
|by Christopher Kimball|
From the author of "The Cook's Bible" and the founder, editor, and publisher of "Cook's Illustrated" magazine comes a cookbook filled with thrifty...
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This dish can ... away excess. Add rice, herbs and ... Sprinkle lightly with paprika. Return to oven, uncovered to brown. Serve garnished with parsley.
In a large, ... pan, combine shredded rice or corn squares, shredded wheat ... bowl, stir together Parmesan cheese, chili powder ... 1/2 cups. 20 servings.
In a large, ... bowl, stir together Parmesan, chili, and ... minutes. Stir in chow mein noodles or pretzels and bake for 10 minutes more. Cool. Serves 20.
Put the first 4 ingredients in a large cake pan or baking dish and bake at 350 degrees for 5 minutes. Remove from oven, pour melted butter over the ...
Preheat oven to ... cutting. Cut into squares. Serve with ... occasionally. Add parsley flakes and mushrooms. Heat through. (Fresh parsley is good too!)
Heat 1 tablespoon ... minute. Add the rice and cook for ... tablespoons of the Parmesan cheese, parsley, basil, ... or poultry. Serves 8 as a side dish.
Preheat oven to ... Stir in Ricotta, Parmesan, egg, remaining ... cup Mozzarella cheese, rice broccoli mixture, spinach ... springform pan. Serve warm or cool.
CONVENTIONAL OVEN: Combine all ingredients in large bowl; mix well. Pour into greased 9-inch square baking dish. Bake at 375 degrees for 35 minutes ...
Cook rice; set aside. ... creamy. Blend in Parmesan cheese, salt and ... done. Cut into squares. Serve hot ... Can be refrigerated or frozen; reheats well.
CONVENTIONAL OVEN: Combine all ingredients in large bowl; mix well. Pour into greased 9 inch square baking dish. Bake at 375 degrees for 35 minutes ...
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