he Parmigiano Reggiano cheese and pasta, and season with salt and prepare
9-inch tart pan with a removable bottom. Line tart
overlapping slightly.
Sprinkle generously with salt and pepper to taste
illet, melt 2 tablespoons butter with the rest of the olive
o simmer.
Whisk in Gruyere cheese and cayenne.
Season soup
f the crust. Top with grated gruyere.
Carmelize onions in olive
cook 1 minute.
Season with salt and pepper; remove from
b>with pesto. (NOTE: If you will be using a shortcrust pastry recipe
Preheat oven to 425 degrees F (220 degrees C).
Spread crust into a 10 inch deep dish pie plate. Arrange chicken evenly over the crust. Cover with Gruyere cheese.
In a small bowl, beat eggs with a fork; stir in milk, onion soup mix and Parmesan cheese. Pour mixture into pie crust and sprinkle with paprika to taste.
Bake in the preheated oven for 15 minutes, then lower heat to 350 degrees F (175 degrees C) and bake for 30 more minutes. Let cool for 10 minutes and serve.
utter; line bottom of dishes with parchment paper. Place dishes in
Preheat oven to 350F degrees.
Butter a 9X13 baking dish.
Melt butter in large skillet over med-high heat- add onions and saute until deeply carmelized- about 20-30 minutes.
Lay alternating layers of squash and potatoes in pan.
Layer onions on top.
Mix 1/2 and 1/2 and salt and pepper, pour over top.
Cover tightly with foil and bake 90 minutes.
Increase oven temp to 400F degrees.
Mix breadcrumbs, sage and cheese in bowl.
Sprinkle over Gratin.
Bake uncovered until top is golden brown and crisp, about 30 minutes.
arge skillet over medium heat with EVOO, a turn of the
Saute in heavy pot with 2 tablespoons butter and the
3 cup grated Parmesan cheese. Season with salt and pepper.
he crust, combine the flour, cheese, thyme, salt and sugar in
hick and smooth.
Add Gruyere cheese and 2 T Parmesan. Let
mall bowl, whisk the milk with the egg yolks and egg
about 1/4 cup), cover with tin foil and place in
Use a peeler, make Gruyere cheese curls.
take a slice of Prosciutto, put some Arugula salad greens on top, and add some Gruyere, roll it up.
Repeat with all slices of Prosciutto.
I split wide slices of Prosciutto length wise to make narrow 1 inch strips, to make smaller neater looking rolls easy for finger food or use with toothpicks.
inutes).
Season the sauce with salt and pepper.
In