- 1-½ cup Warm Water
- 1 Tablespoon Sugar
- 1 teaspoon Salt
- 1 Tablespoon Dry Active Yeast
- 3-½ cups Flour
- ½ cups Melted Butter
- 1 cup Grated Parmesan Cheese
- Lemon Pepper Or Seasoning Of Choice
Mix together warm water, sugar, salt and yeast. Allow yeast to activate (about 10 minutes). Add flour and stir in with a fork until dough holds together. Turn out onto floured board.
Knead lightly into a ball. Divide into 32 equal portions. On floured board, roll out into bread sticks. Dip into melted butter and then into Parmesan cheese. Place onto greased cookie sheet (16 per bakers half sheet.) Sprinkle with lemon pepper.
Preheat oven to 400 degrees. This gives the bread sticks about 10 minutes to begin to rise. Cook at 400 degrees for 15 minutes.
May be made in the morning and kept in the refrigerator unbaked. Remove from the refrigerator about 30 – 45 minutes (depending on how warm your house is) before baking.
Wanted something different tonight. So I found this recipe. I LOVE Mushrooms! I eat them 2-3 times a week sometimes! Whoever thought a fungus could be sooo good! (I think this was an ugly dish, I don’t much care for the pictures I took)
- 3 tablespoons extra-virgin olive oil, plus extra for greasing the grill pan
- 4 to 6 portobello mushrooms
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup marinara sauce (store-bought or homemade) (I made my own) recipe
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan
- 2 tablespoons butter, cut into small pieces
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
Preheat the oven to 400 degrees F.
Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve.