How To make Parmesan Bread (Eating Well)
2 Active dry yeast; (4-1/2
-tsp) 1 1/4 c Lukewarm water
2/3 c Nonfat dry milk
1 c Grated parmesan cheese;
-(plus 1tbsp.) 1 lg Egg; lightly beaten
1 tb Olive oil
2 ts Sugar
1 1/2 ts Salt
1/2 ts Ground red cayenne pepper
3 3/4 c All-purpose flour; (3 3/4
-to 4)
for glazing bread:
1 Egg white; lightly beaten
Recipe by: Maggie Workman <MWORKMAN@VM.CC.PURDUE.EDU> In a large bowl, dissolve yeast in water. Stir in nonfat dry milk, 1 cup cheese, whole egg, oil, sugar, salt, ground red pepper and 3 cups
of the flour. Beat well with a wooden spoon. Gradually stir in enough of the remaining flour until the dough pulls away from the side of the bowl. Turn onto a lightly floured work surface and knead for 5 minutes, adding additional flour as necessary, until the dough is smooth and elastic and only slightly sticky. (Alternatively, the dough can be mixed and kneaded in a stand up electric mixer fitted with a dough hook.) Place the dough in a lightly oiled bowl, turn to coat, and cover with plastic wrap. Let rise in a warm place until doubled in volume, about 1-1/2 hours. Punch down the dough and turn it out onto a floured work surface; divide it in half and shape each half into a ball. Place balls on an oiled baking sheet, cover loosely with plastic wrap and let rise until doubled, 30 to 40 minutes.
Meanwhile, preheat oven to 350 degrees F. Brush the risen loaves with beaten egg white. With a sharp knife, make three 1/2 inch deep slashes in each loaf. Sprinkle loaves with the remaining 1 tablespoon cheese. Bake for 25 to 35 minutes, or until the loaves sound hollow when tapped on the bottom. Cool on a wire rack. Makes two 6-inch loaves, 8 slices each. 170 calories per slice; 8 g protein, 3 g fat, 27 g carbohydrate,
147 mg sodium, 19 mg cholesterol
Source: the May/June 1995 Eating Well Magazine. -----
How To make Parmesan Bread (Eating Well)'s Videos
Parmesan crusted chicken with buttered noodles
Tomato-Parmesan Mini Quiches For a Low-Carb, High-Protein Breakfast | Prep School | EatingWell
These savory Tomato-Parmesan Mini Quiches are the ultimate winning breakfast. Not only can you meal prep an entire batch at the start of the week, but this recipe is also one of the best low-carb, high-protein breakfast ideas for weight loss. Plus, each bite features the flavorful combination of Roma tomatoes, parmesan cheese, fresh basil, and more–all contained within a tasty ham cup. Easy to make and healthy to eat, these mini quiches are the perfect way to start your day.
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#Recipe #Cooking #Breakfast #Quiche #Food #EatingWell
0:00 Introduction
0:08 Benefits of Protein
0:32 Prep Muffin Pan
1:28 How to Deseed Tomatoes
3:26 Prep Ingredients
4:07 Assemble & Bake
6:27 Taste Test
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Tomato-Parmesan Mini Quiches For a Low-Carb, High-Protein Breakfast | Prep School | EatingWell
Healthy Baked Chicken Parmesan
The BEST healthy baked Chicken Parmesan recipe, ready to eat in 30 minutes! This easy, oven baked chicken Parm recipe with Panko Parmesan crust is kid friendly and tastes better than a restaurant! ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
✅BAKED CHICKEN PARMESAN INGREDIENTS:
➤2 boneless skinless chicken breasts
➤½ cup Italian seasoned breadcrumbs
➤¼ cup whole wheat Panko breadcrumbs
➤¼ cup freshly grated Parmesan cheese
➤¼ teaspoon garlic powder
➤¼ teaspoon black pepper
➤2 large egg whites
➤4 ounces part-skim mozzarella
➤½ cup tomato sauce plus extra for serving as desired
➤Fresh basil, thinly sliced or chopped
➤Optional for serving: prepared whole wheat pasta or zucchini noodles, or just enjoy on its own!
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Hasselback Eggplant Parmesan | EatingWell
Using the hasselback method on a whole eggplant is the most creative and easiest way to make classic eggplant parm. The slices give spots for adding it lots of melty cheese, sauce and breadcrumbs.
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Garlic Parmesan Dinner Rolls Recipe
Homemade garlic parmesan dinner rolls – crusty on the outside, tender and garlicky inside. These herbed garlic parmesan dinner rolls are delicious, and they smell so good!
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Ingredients:
3½ cups (438g) flour
1/2 cup (120ml) warm milk
1/2 cup (120ml) warm water
1 tablespoon instant-dry yeast
3 tablespoons (45g) butter, melted
1 egg
3 tablespoons (37g) sugar
1 teaspoon salt
2 garlic cloves
1/4 bunch chopped parsley
1 teaspoon thyme
1/2 cup (50g) grated parmesan
For the garlic butter:
1/4 cup (55g) butter
3 garlic cloves
1/3 of the chopped parsley
1/2 teaspoon oregano
Directions:
1. Pour 1/4 cup warm water to a small bowl. Add yeast and 1 tablespoon sugar. Stir and set aside for 5-10 minutes.
2. Meanwhile chop 1/4 bunch fresh parsley and crush 2 garlic cloves.
3. To a bowl of stand mixer add the yeast mixture, warm milk, egg, melted butter and water. Give a quick whisk. Add flour, grated parmesan, the remaining sugar, thyme, salt, 2/3 of the chopped parsley and crushed garlic. Knead the dough about 5-6 minutes and 2-3 minutes by hand. Add more flour if needed.
4. Place the dough in a lightly greased bowl, cover with plastic the let rise for 20 minutes.
5. Meanwhile make the garlic butter: in a small saucepan melt butter with crushed garlic cloves, 1/3 of the chopped parsley and the dried oregano. Cook over low heat 2-3 minutes. Don’t burn the garlic.
6. Divide the dough into 12 equal pieces, shape into balls. Place the balls into a baking dish with a little gap between the balls. Brush the rolls with half of the butter and grate some parmesan cheese. Cover and let rise 30 minutes.
7. Preheat oven to 375F (190C) and bake for 20 minutes or until golden brown. Remove and brush with the remaining garlic butter.
Fresh Tomato Recipe: Baked Parmesan Tomatoes
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This cheesy, baked Parmesan tomatoes recipe is great for fresh tomatoes. This baked tomato recipe is an easy appetizer or healthy side dish. These baked tomatoes take just 15 minutes. Simply top cut tomatoes with Parmesan, oregano, salt, pepper, olive oil and bake.
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