How To make Mock Parmigiana
4 lb Ground beef
4 Eggs
Seasoning Salt to taste Onion Salt to taste Black pepper to taste 1 1/2 c Seasoned Bread Crumbs (I use
-Italian) 1/3 c Grated Parmesan cheese
Sauce: 3 sm Cans Tomato sauce
Spaghetti seasoning to taste Onion salt to taste 1 ds Worcestershire sauce
1 Lrg Onion, sliced
8 oz Mushrooms, drained
2 c Mozarella cheese, shredded
Serves: 8 Combine first 7 ingredients and shape into patties. Set aside. To make sauce, saute onion slices in 3 Tbsp butter or margarine until soft. Add remaining ingredients for sauce. Place patties in large baking pan in single layer and pour sauce over. Cover pan with aluminum foil and bake one hour at 375F. After baking, remove foil, sprinkle each patty generously with the Mozzarella cheese and return to oven until cheese is melted.
How To make Mock Parmigiana's Videos
Parmesan Crisps | Everyday Gourmet S8 E2
As seen on Everyday Gourmet.
How To Make Chicken Parmesan (Parmigiana) | How To Feed a Loon
LINK TO COMPLETE RECIPE BELOW:
Chicken Parmesan (or Chicken Parmigiana) is pure Italian-American comfort food. We show you how to make it at home that will rival your favorite Italian eaterie's version! So good and easy to prepare!
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Eggplant Parmesan!
Welcome to VivaTotalHealth!
My name is Allison Thibault and I am a Licensed/Registered Dietitian Nutritionist. I have my own private practice and work clinically as a Lead Clinical Nutritionist for one of the largest hospital systems in our country.
We love to post videos of healthy recipes, what I/We eat in a day, as well as general health and well-being tips. Come join the fun! Follow us on our healthy, creative, and beautiful journey together!
Ingredients:
-Eggplant
-Extra Virgin Olive Oil
-Chopped Parsley
-Basil
-Italian Herb Seasoning
-Shredded Mozzarella or Vegan Shredded Mozzarella
-Marinara Sauce
-Fresh Sliced Mozzarella
Cooking series with Professional Chef: Parmigiana Risotto by Chef Felix Chong
#risottorecipe
Parmigiana risotto, cooked by Chef Felix Chong of Monti.
Chef Felix has shown us how to cook prawn pasta in our previous video. We’ve the honour to step into the kitchen of Monti Restaurant again and see how Chef Felix Chong cooked this creamy and yummy risotto.
Cooking risotto seems easy but to master it needs practice. Overcooking and undercooking the rice are the problems many cafes and restaurants here have. But when it’s cooked perfectly, it’s just a joy to savour every grain on the plate.
Start by toasting 1 espresso cup of risotto grains for 1 portion in a sauce pan for a few minutes. Chef Felix recommends Acquerello rice as it has the best starch content to elicit that final creamy texture that is so desired in a good risotto. We normally use Arborio rice at home.
After the grains have been lightly toasted, add 3 ladles of boiling stock. Use hot stock so as not to bring down the temperature of the cooking process. Cook for exactly 13 minutes.
During this time, the risotto rice will absorb the liquid. Once the liquid is almost gone, add another ladle of stock and keep repeating this process. Also, occasionally stir the rice to prevent sticking to the sauce pan. You will also see the grains puff up during this time.
Once you reach the 13 minute mark, season with a pinch of salt. Reduce the flame or you can also remove from fire. Add 1 tbsp of unsalted butter and stir quickly to emulsify the butter.
Add 140g of parmigiano reggiano or a good quality parmesan cheese. Stir quickly again to emulsify the cheese. If it gets a bit dry, simply add a touch of stock to get the right consistency as seen in the video. Add 1 tbsp extra virgin olive oil and stir again to emulsify the oil as well.
Once it has a creamy texture, simply pour the risotto onto a flat plate. Shake the plate to let the risotto flow outwards to form a thin yet creamy circular shape.
Sprinkle fresh parmesan or parmigiano on top, followed by fresh black pepper. Finish with a garnish of micro herbs and greens for colour.
If cooked properly, risotto can be picked up and eaten with a fork. Which is the right way to eat risotto. It should taste deliciously rich and creamy without being overwhelming. An Italian comfort classic.
A special thanks to Chef Felix Chong.
Chicken Parmigiana
Tried and tested for your virtual cooking dates with your favourite person. Keep watching for the evidence!
P.S. NGL I got a kick out of the butterflied chicken looking like a love heart ????
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Parmesan Garlic Copycat Recipe
Quite possibly my favorite wings at B-Dubs, primarily because it feels like I'm eating a chicken dinner without those annoying vegetables. Not only is this a spot on copycat recipe, but just think about all the ways you can use this sauce? Smoothies, face cream, cuts, sores, bathtub, etc. I hope you can be apart of the Parmesan Garlic movement and make a difference!
Previous Video Here:
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Mango Habanero Sauce:
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Mountain Dew Citrus Sauce:
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Parmesan Garlic Sauce
200 Calories Per 2 oz
Makes ~ 1 Cup
Prep: 10 minutes
Roast @ 400°F: 30-40 minutes
Deep Fry Wings @ 350°F: 8-10 minutes
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Equipment:
• Deep Fryer:
• Food Processor:
Ingredients:
• 6 Cloves Garlic
• Olive Oil
• 1/2 Cup Mayonnaise
• 2 Tbsp Parmesan Cheese
• 1 Tbsp Corn Syrup
• 1 Tbsp Apple Cider Vinegar
• 1 Tbsp Dry Seasoning Blend
• 1 tsp Lemon Juice
Dry Seasoning Blend:
• 1 Part Marjoram
• 1 Part Basil
• 1 Part Oregano
• 1 Part Thyme
• 1 Part Black Pepper
• 2 Parts Salt
• 2 Parts Red Pepper Flakes
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Directions:
1.) To roast your garlic, chop off the top of the bundle exposing the garlic tops. Place on tin foil, drizzle on a tbsp of oil and fold the foil to enclose the garlic.
2.) Roast for 30-40 minutes at 400°F or until garlic is soft.
3.) Let the garlic cool down and you should be able to easily pop the garlic out of the skin and into a food processor. You want to blitz the garlic into a paste. Now you've learned how to roast garlic, which can be used in several recipes.
4.) Mix the dry seasoning blend into a bowl and set aside
5.) Mix the garlic paste, mayonnaise, parmesan cheese, corn syrup, apple cider vinegar & lemon juice in a medium sized bowl.
6.) Combine roughly 1 Tbsp of your dry seasoning blend, more or less depending on your preference.
7.) Refrigerate overnight for best results when consuming.
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HellthyJunkFood:
Serving Size 2 oz
Calories 200
Total Fat 20g
Saturated 3.5g
Trans 0g
Cholesterol 12mg
Sodium 400mg
Total Carbs 4g
Dietary Fiber 1g
Sugars 1g
Protein 2g
B-Dubs:
Serving Size 2 oz
Calories 250
Total Fat 24g
Saturated 4.5g
Trans 0g
Cholesterol 25mg
Sodium 1180mg
Total Carbs 6g
Dietary Fiber 1g
Sugars 2g
Protein 2g
Disclaimer: Nutrition Facts are estimated through MyFitnessPal and should act as a general guideline. It does not represent any actual facts.
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