ROASTED PARMESAN ROSEMARY POTATOES | ALLRECIPES
Delicious and crispy potatoes that smell wonderful. Great for any occasion and super easy!
Provided by I Love Troy
Categories Side Dish Potato Roasted Potato Recipes
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Mix potatoes, olive oil, Parmesan cheese, and rosemary in a bowl. Season with salt and pepper. Spread potato mixture over prepared baking sheet.
- Bake in preheated oven until potatoes are golden brown and tender, stirring once, about 40 minutes.
Nutrition Facts : Calories 233.5 calories, CarbohydrateContent 29.9 g, CholesterolContent 2.2 mg, FatContent 11 g, FiberContent 3.8 g, ProteinContent 4.4 g, SaturatedFatContent 1.9 g, SodiumContent 48.6 mg, SugarContent 1.4 g
PARMESAN GARLIC BREAD RECIPE | ALLRECIPES
This is a recipe I came up with myself. It is great with most Italian dishes. It can be doubled as needed.
Provided by Sarah
Categories Appetizers and Snacks Garlic Bread Recipes
Total Time 27 minutes
Prep Time 15 minutes
Cook Time 12 minutes
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- In a small bowl, mix butter, garlic salt, rosemary, basil, thyme, garlic powder and Parmesan cheese.
- Spread each half of the French bread with equal portions of the butter mixture. Sprinkle with additional Parmesan cheese, if desired.
- Place bread halves, crusts down, on a medium baking sheet. Bake in the preheated oven 10 to 12 minutes, or until the edges are very lightly browned.
Nutrition Facts : Calories 267 calories, CarbohydrateContent 31.8 g, CholesterolContent 31.1 mg, FatContent 12.7 g, FiberContent 1.4 g, ProteinContent 7 g, SaturatedFatContent 7.7 g, SodiumContent 681.8 mg, SugarContent 1.5 g
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AUBERGINE PARMESAN MILANESE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 688 calories per serving
- Preheat the oven to 180°C/350°F/gas 4. Cut the skin off either side of the aubergine, then cut yourself four 1cm-thick slices lengthways (saving any offcuts for another day). Sprinkle the slices with sea salt, and spend a couple of minutes gently bashing and tenderizing them with a meat mallet or rolling pin. Take a piece of kitchen paper and dab off the liquid from both sides of the aubergine. Beat the eggs in a shallow bowl. Blitz the focaccia into fine crumbs in a food processor and pour on to a plate. Dip the aubergine slices in the egg, let any excess drip off, then dip each side in the crumbs. Fry in a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil for 6 minutes, or until golden, turning halfway. Transfer to an oiled baking tray, finely grate over most of the Parmesan and pop into the oven. Cook the spaghetti in a pan of boiling salted water according to the packet instructions. Wipe out the frying pan, returning it to a medium-high heat with ½ a tablespoon of oil. Peel, finely slice and add the garlic. Fry until lightly golden, pour in the tomatoes, then swirl a splash of water around the tomato tin and into the pan. Pick the baby basil leaves and put aside, tear the rest into the sauce, season to perfection, then leave to simmer on a low heat. Once cooked, use tongs to drag the spaghetti straight into the sauce, letting a little starchy cooking water go with it. Toss together, then divide between plates. Sit the aubergine on top, grate over the remaining Parmesan and finish with the baby basil leaves.
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