Also called Parmesan cheese . a hard, dry variety of Italian cheese made from skim milk, usually grated and sprinkled over pasta dishes and soups.
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Make your own breadcrumbs, don’t skimp on the Parmesan and consider including beef broth for extra richness.
Add the flour mixture to the egg mixture and whisk to combine, then stir in the Parmesan cheese.
Someone who might include the Parmesan anecdote, but the purpose of its inclusion would be to explain not how women nag their brilliant husbands, but how brilliant men can sometimes be major jerks.
Stir in the Parmesan and add the bacon, leaving the remaining bacon grease in the pan.
In medium size bowl, using a fork, blend together eggs, Parmesan, salt, and pepper.
Add the crème fraîche, Parmesan, and lemon juice and check the seasoning.
Add the lettuce leaves, grated Parmesan cheese and the croutons.
For example, what is labeled as “Parmesan cheese” in the U.S. is not produced in its original heartland of Emilia Romagna.
Dust the surface of the fennel with the salt and pepper, then evenly distribute the grated Parmesan over the gratin.
Fry in clarified dripping, and pour over the dish any white or green vegetable ragot, made hot; grate Parmesan over all.
Cut some fillets of grouse into cutlet shapes, also some slices of fried bread; sprinkle the latter with grated Parmesan cheese.
Let it all boil till the macaroni is tender, then add a tablespoonful of Parmesan cheese and an ounce of butter.
It is also served as an entrée raw, the stalks stuffed with Parmesan cheese.
Meanwhile she was smiling and praising the vegetable soup sprinkled with Parmesan cheese.