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Essence: Garlic Parmesan |
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| 1 pound cauliflower florets, coarsely chopped |
| 3/4 cup reduced-sodium canned chicken broth |
| 1 tablespoon GARLIC PARMESAN ESSENCE FOR BREAD |
| 1/4 cup heavy or whipping cream |
| 1 tablespoon butter or margarine |
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In 3-qt saucepan over high heat, heat cauliflower and broth to boiling. Reduce heat to medium-low; cover and simmer 15 to 20 minutes until cauliflower is very tender. Remove saucepan from heat; do not drain. Add Essence, cream and butter. With potato masher or fork, mash cauliflower until smooth. Serve immediately. Makes 2 cups or 4 accompaniment servings |
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| 3 tablespoons PARMESAN ESSENCE FOR BREAD |
| 1/2 cup plain dried bread crumbs |
| 4 medium-size skinless, boneless chicken breast halves (about 11/2 lbs) |
| 1 egg, beaten |
| 1 can (14 ½ oz) petite diced tomatoes, undrained |
| 1 tablespoon olive oil |
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Preheat oven to 400F. Spray 13x9-inch baking dish with non-stick cooking spray. Reserve 2 tsp Essence in cup; on plate, mix breadcrumbs and remaining Essence. Dip breasts into egg then coat with crumb mixture; place in baking dish. Sprinkle with any remaining crumb mixture. Bake 25 minutes. Spoon tomatoes with liquid over chicken; drizzle with oil. Sprinkle evenly with reserved 2 tsp Essence then mozzarella (if using). Bake 5 minutes longer or until heated through. Makes 4 main-dish servings |
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| 1 cans (8 oz each) tomato sauce |
| 1 tablespoon EMERIL’S GARLIC PARMESAN ESSENCE FOR BREAD |
| 1 tablespoon olive oil |
| 1 small skinless, boneless chicken breast halves (about 1 ½ lbs) |
| 4 oz shredded mozzarella cheese (1 cup) |
| 1 can (2.25 oz) sliced ripe olives, drained |
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Preheat oven to 400F. Spray 12x8-inch baking dish with nonstick cooking spray. In baking dish, mix tomato sauce, Essence and oil. Add chicken; turn to coat both sides with sauce. Cover with foil; bake 25 minutes. Remove cover. Stir sauce and spoon over chicken. Sprinkle chicken with cheese then top with olives. Bake, uncovered, 5 minutes longer or until chicken is fork-tender and cheese is melted. Serve chicken and sauce over hot cooked pasta, if desired. Makes 4 main-dish servings |
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| 1 pound medium-size red potatoes, each cut into quarters |
| 4 oz cream cheese, softened |
| 1 tablespoon EMERIL’S GARLIC PARMESAN ESSENCE FOR BREAD |
| 2/3 cups whole milk, warmed |
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In 4-qt saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to medium-low; cover and simmer 20 to 25 minutes until potatoes are fork-tender. Drain potatoes well; return to saucepan. Mash potatoes with potato masher until no large lumps remain. Add cream cheese and Essence; continue mashing, gradually adding milk, until potatoes are smooth and creamy. Makes 8 accompaniment servings |
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| 1/4 cup extra-virgin olive oil, divided |
| 1 large red onion, thinly sliced |
| 1 tube (13.8 oz) refrigerated pizza crust |
| 1 tablespoon EMERIL’S GARLIC PARMESAN ESSENCE FOR BREAD |
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Preheat oven to 400F. Spray 15x10-inch jelly-roll pan with non-stick cooking spray. In large skillet over medium heat, in 3 tablespoons hot olive oil, cook onion 15 minutes, stirring frequently, until very tender.
Unroll pizza crust onto prepared pan (crust will not reach to edges of pan). Use fingertips or the end of a wooden spoon to make small indentations over entire surface of dough. Spoon onion evenly over dough; sprinkle with Essence. Drizzle with remaining tablespoon of oil. Bake 13 to 15 minutes until golden brown, checking dough after about 5 minutes of baking and piercing any large air bubbles with a fork. Cool slightly. Cut into small squares for appetizer servings or into larger pieces as a meal accompaniment. Makes 1 large focaccia bread |
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