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Baked Eggplant Parmesan For the Eggplant: 2 medium eggplant (about 2 pounds) cut crosswise into 1/4-inch-thick rounds 1 tablespoon kosher salt 4 cups breadcrumbs 1 cup grated Parmesan (about 2 ounces) Salt and freshly ground black pepper 1 cup all-purpose flour 4 large eggs 6 tablespoons vegetable oil For the Tomato Sauce: 2 cans (
Fun Finger Foods - Cut 1 cm off the cherry tomatoes, remove the seeds. Fil w/ the tomatoe tapenade and finish w/a mini mozzarella ball. Put on a skewer. In a small bowl, mix the x virg olive oil, lemon zest & parsley. Roll the skewers in the oil, put in a serving vase or platter.
Parmesan Roasted Carrots: Olive Oil 1/4 Cup of Parmesan Cheese Salt 1.5 Cups of Baby Carrots Pepper What To Do Preheat oven to 350 In a bowl combine carrots with a drizzle of olive oil, pinch of salt and pepper and cheese Spread carrots on to parchment paper on a cookie sheet and bake 20 – 25 minutes. Blogger's husband ate them all in 5 mins--& he doesn't even like carrots!