Parmesan Stuffed Strawberries Recipes

Steps:

• Remove stems from strawberries; cut a deep "X" in the tip of each berry. Gently spread berries open., In a small bowl, beat the cream cheese, confectioners' sugar and extract until light and fluffy. Pipe or spoon about 2 teaspoons into each berry; if desired, sprinkle with chocolate. Chill until serving.

Steps:

• Cut the tops off of the strawberries and stand upright on the cut side. Make a cut 3/4 of the way down from the tip of the strawberry towards the bottom.
• Beat together the cream cheese, sugar, and liqueur until smooth in a mixer or a food processor. Place into a piping bag with a star tip. Pipe into each strawberry and arrange on a serving platter.

Steps:

• Preheat the oven to 400 degrees F.
• Slice the tops of the berries off just below the stem. Cut the tips off (about 1/4-inch), so that the berries will sit upright. Next, use a small spoon or a melon ball scoop to hollow out the strawberries, working from their tops, in order to create a cavity in each one. Stuff some chocolate into the cavity of each strawberry and place them upright in a baking dish. Lightly sprinkle the berries with sugar, if using. Roast the berries until soft and the chocolate is melted, about 10 to 12 minutes.
• To serve, place 3 strawberries on a dessert plate in a triangle. If the berries have given off liquid in the baking dish, spoon it over them. Spray a small mound of cream in the center of the berries, and top each berry with a rosette of cream. Sift a little cocoa powder over the plate, and serve!

Steps:

• Set oven to 400°F.
• Spray one or two large baking sheets with nonstick cooking spray.
• Place half of the bread in a large bowl.
• Add in 3 tablespoons olive oil; toss to coat, then add in about 1/2 cup Parmesan cheese, then toss to coat.
• Spread the bread cubes on prepared baking sheet in a single layer.
• Bake for about 8-10 minutes or until golden brown.
• Repeat with remaining bread cubes.
• Cool on sheets then transfer to a large bowl (if you are freezing just cool to room temperature then place in freezer bags).
• In a large pot melt 1/4 cup butter over medium-high heat.
• Add in onions, celery and red bell peppers; saute for about 15 minutes, or until veggies begin to brown and are tender.
• Add in chopped garlic, rosemary and oregano; stir for 1 minute.
• Add in dried cranberries and pine nuts; stir for about 2 minutes, transfer to the bowl with the bread cubes.
• Stir in 1/2 cup fresh basil 1-1/4 cups Parmesan cheese.
• Season with salt and lots of black pepper to taste.
• Mix in the eggs and toss with a wooden spoon.
• Add in enough broth to moisten starting with 3/4 cups; toss to combine, adding in more broth to about 1-1/4 cups (if needed).
• Set oven to 350°F.
• Butter an EXTRA large glass baking pan (large enough to hold the mixture).
• Transfer the stuffing to baking dish.
• Drizzle with melted butter, then sprinkle lightly with Parmesan cheese on top.
• Cover with buttered foil and bake for about 40 minutes.
• Uncover and bake for about 20 minutes longer, or until the top is crisp and golden brown (baking time will vary depending on the size of baking dish).
• Delicious!

Steps:

• Combine vinegar, 2 teaspoons sugar, and lemon juice in heavy small saucepan. Stir over medium heat until sugar dissolves. Boil until syrup is reduced to scant 1/4 cup, about 3 minutes. Transfer to small bowl; cool completely. (Can be made 2 days ahead. Cover and refrigerate.)
• Combine mascarpone, cream, vanilla, and 2 tablespoons sugar in medium bowl. Whisk until thick soft peaks form. Cover and refrigerate up to 4 hours.
• Combine berries and remaining 2 tablespoons sugar in large bowl; drizzle with balsamic syrup and toss to blend. Let stand 30 minutes, stirring occasionally.
• Divide berries and syrup among 6 goblets. Top with mascarpone mixture.
• *Italian cream cheese, available at Italian markets and many supermarkets.

Steps:

• Preheat oven to 400°F in a 3-quart baking dish combine strawberries, vinegar, and jam. sprinkle salt and pepper; set aside.
• cut a horizontal pocket in each chiken breast. Cut Parmesan cheese into six 3x1/2inch pieces. wrap a basil leaf around each piece of cheese, and stuff into chicken. secure with toothpicks.
• In 12 inch oven safe skillet cook garlic in oil over medium heat for 30 seconds. add chicken and cook 5 minutes or until golden brown, turning once. transfer to oven. bake uncovered for 5 minutes add baking dish with the strawberries and jam mixture to oven. bake 10-13 minutes or until chicken is no longer pink and the strawberry mixture has thickened. serve chicken with melted strawberries.