PARMESAN STICKS RECIPES

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PARMESAN SCONES RECIPE: HOW TO MAKE IT - TASTE OF HOME



Parmesan Scones Recipe: How to Make It - Taste of Home image

The addition of onions gives these scones a nice bite. You can even stir in some basil or oregano if you like. —Jolie Stinson, Marion, Indiana

Provided by Taste of Home

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 1 dozen.

Number Of Ingredients 9

2 cups finely chopped onions
2 tablespoons olive oil
6 garlic cloves, minced
4 cups all-purpose flour
2 cups grated Parmesan cheese
4 teaspoons baking powder
1 teaspoon salt
2 cups heavy whipping cream
Additional grated Parmesan cheese, optional

Steps:

  • In a large skillet, saute onions in oil until tender. Add garlic; saute 1 minute longer. , In a large bowl, combine the flour, cheese, baking powder and salt. Stir in cream just until moistened. Stir in onion mixture. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into a 6-in. circle. Cut each circle into 6 wedges. Separate wedges and place on a greased baking sheet., Bake at 400° for 12-15 minutes or until light golden brown. If desired, sprinkle with additional cheese in last 5 minutes of baking. Serve warm.

Nutrition Facts : Calories 378 calories, FatContent 21g fat (12g saturated fat), CholesterolContent 66mg cholesterol, SodiumContent 551mg sodium, CarbohydrateContent 36g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 11g protein.

AIR-FRYER PARMESAN-COATED ZUCCHINI FRIES | RECIPES | WW …



Air-Fryer Parmesan-Coated Zucchini Fries | Recipes | WW … image

Zucchini sticks become way more munchable when they’re cooked under a crispy coating of breadcrumbs and Parmesan cheese. The cheese adds plenty of savory flavor, so you’ll only need a pinch of salt. Make sure to use plain dry breadcrumbs; seasoned ones contain much more sodium and, as a result, taste too salty in this recipe. You’ll need to cook the zucchini in batches to ensure maximum crunch; for 2-quart or larger fryers, that should equal about 3 batches.

Provided by WEIGHTWATCHERS.COM

Categories     Dinner,Snacks

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 9

12 oz Uncooked zucchini (about 1 large or 2 small)
1 large egg(s) Egg(s)
0.25 cup(s) Dried plain breadcrumbs
0.25 cup(s) Grated Parmesan cheese
0.5 tsp Garlic powder
0.25 tsp Cayenne pepper
1 pinch(es) Kosher salt
4 spray(s) Cooking spray
0.25 cup(s) Jarred fat-free marinara sauce warmed

Steps:

  • Cut zucchini crosswise into 3-inch-long chunks. Cut each chunk lengthwise into ½-inch-thick slices, then cut each lengthwise into ½-inch strips to form 3 x ½-inch batons.
  • In a large bowl, lightly beat the egg. Add zucchini and toss gently to coat. In a shallow dish or large zip-top bag, combine breadcrumbs, cheese, garlic powder, pepper, and salt. Remove zucchini from egg, allowing excess to drip off, and toss in breadcrumb mixture to coat.
  • Preheat air fryer, if necessary, to 400°F. Coat air fryer basket with nonstick spray. Arrange a single layer of zucchini batons in basket, leaving a little space between each. Coat zucchini batons with nonstick spray. Air-fry at 400°F until browned and crisp, 6 to 8 minutes. Remove from air fryer and keep warm. Repeat process, in batches if necessary, with remaining zucchini. Serve with marinara sauce.
  • Serving size: about ⅔ cup zucchini and 1 tbsp marinara

Nutrition Facts : Calories 169 kcal

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AIR-FRYER PARMESAN-COATED ZUCCHINI FRIES | RECIPES | WW …
Zucchini sticks become way more munchable when they’re cooked under a crispy coating of breadcrumbs and Parmesan cheese. The cheese adds plenty of savory flavor, so you’ll only need a pinch of salt. Make sure to use plain dry breadcrumbs; seasoned ones contain much more sodium and, as a result, taste too salty in this recipe. You’ll need to cook the zucchini in batches to ensure maximum crunch; for 2-quart or larger fryers, that should equal about 3 batches.
From weightwatchers.com
Total Time 30 minutes
Category Dinner,Snacks
Cuisine American
Calories 169 kcal per serving
  • Serving size: about ⅔ cup zucchini and 1 tbsp marinara
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    1. Peel and finely chop the onions, carrots and garlic, then trim and finely chop the celery. Deseed and finely chop the chilli. Pick and finely chop the rosemary.
    2. Heat a couple of lugs of olive oil in a large saucepan over a medium heat, add the sage leaves and fry for 30 seconds, or until crisp, then remove to kitchen paper.
    3. Place the pan of flavoured oil back on the heat, add the onion, carrot, garlic, celery, chilli, rosemary and a good pinch of sea salt and black pepper, then cook gently for 10 minutes, or until sweet and soft.
    4. Meanwhile, halve, deseed and rough chop the squash. When the time's up, add the squash and stock to the pan. Bring to the boil and simmer for 30 minutes.
    5. For the croutons, drizzle a little olive oil over the ciabatta, pat it in, then finely grate and press some grated Parmesan on to each side. Place in a dry, non-stick pan and fry until golden on both sides.
    6. When the squash is tender, whiz the soup with a stick blender or pour it into a blender and pulse to a smooth purée – leave it slightly chunky, if you prefer.
    7. Season to perfection with salt and pepper, then divide between bowls, placing 2 croutons on top of each.
    8. Sprinkle with a few crispy sage leaves and drizzle with a swirl of quality extra virgin olive oil, then serve.
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Ladies and gentlemen, let me introduce you to one of the very nicest risottos on planet earth – it’s oozy, delicate and super-comforting, with wafer-thin crispy turkey skin, and a well in the middle for your steaming leftover gravy. Amen.
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Total Time 35 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 815 calories per serving
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    2. When it’s golden, strip in the thyme leaves to crisp up for just 10 seconds, then scoop the crispy skin and thyme on to a plate, keeping the pan of flavoursome fat to one side.
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    4. Return the pan of fat to a medium heat, then add the veg and fry for 10 minutes, or until soft but not coloured, stirring occasionally, and adding a splash of oil, if needed.
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    10. Divide between your hot plates, make a well in the middle of each portion and flamboyantly pour in the hot gravy, then crack and crumble the crispy skin and thyme over the top.
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