The Lake Kitchen » parmesan

Parmesan Pesto Quiche Bites

Jill — Mon, 16 Aug 2010 15:20:53 +0000

Makes 36 Mini-Quiches This is great on a brunch menu or accompanying an appetizer tray. You will need 3, 12 cup mini muffin tins or you can work in batches if you only have one. How to Make Ahead: Up to 1 day ahead, follow steps 2-4, keep the egg mixture covered and wrap the puff pastry lined muffin tins with plastic, keep everything in the...

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Parmesan Toast Points – Make Ahead Meals Webisode

Jill — Fri, 11 Jun 2010 06:35:28 +0000

In this episode of Make Ahead Meals, Parmesan Toast Points, Jill shows you how to whip together an appetizer that’s not only quick and easy, but delicious! Let me know what you think! Click here for Jill’s Parmesan Toast Points...

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Prosciutto and Parmesan Wrapped Asparagus Topped with Poached Eggs

Jill — Fri, 02 Apr 2010 02:43:09 +0000

Serves 8 I serve these as an appetizer at room temp or as a hot accompaniment to steak, chicken or hearty seafood dishes. Make Ahead - Up to 1 day ahead, blanch and wrap asparagus with cheeses and asparagus (don’t bake), cover and keep in the fridge. Toast panko, keep in a plastic bag. Poach eggs, once the eggs are cooked keep covered ...

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Herb and Parmesan Toast Points

Jill — Fri, 05 Mar 2010 05:03:17 +0000

Serves 8 Make Ahead Tip: You can make the butter mixture up to 2 days ahead and then keep in the fridge, covered. The toast points can be sliced and baked 1 day ahead and kept unwrapped at room temp. You can make the butter mixture in a food processor and you don’t need to chop the ingredients. Follow along and make this recipe with Jill....

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Sun Dried Tomato and Spinach Artichoke Dip

Jill — Thu, 31 Dec 2009 19:45:43 +0000

In this healthy version of the classic appetizer, we are using frozen spinach and frozen artichokes. Unless you harvest the spinach right out of your garden, frozen is a good way to go because spinach rapidly looses nutrients after it has been harvested. Frozen spinach is harvested and frozen right away, locking in the nutrients. Artichokes...

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Parmesan and Bacon Twice Baked Potatoes

Jill — Wed, 18 Nov 2009 15:41:09 +0000

This recipe is perfect for a Thanksgiving menu or a quick meal a home. Make sure to taste your potatoes before you stuff them to make sure the texture and flavor is to your liking, if you have larger potatoes you might want to add a tablespoon more of butter or milk. Quick Tip: Make the potatoes up to a day ahead, keep in the fridge and bake...

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