4C Grated Cheese 6 oz.  Parmesan

4C Grated Cheese 6 oz. Parmesan

Item#: FCF 33126-4

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4C buy in bulk 4C Grated Cheese 6 oz. - Case of 6  Parmesan.

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  • Grated Parmesan
  • 100% natural
  • No additives
  • No preservatives
  • Aged over 10 months
  • 0g net carbs per serving
  • 6oz size

Stuffed Mushrooms

serves 3-4

30 min


  • 1 lb large mushrooms
  • ¼ c olive oil
  • ½ c diced cooked ham
  • ½ c 4C Seasoned Bread Crumbs
  • 2 T 4C Parmesan Cheese
  • 1 egg, beaten
  • ½ t black pepper


Wash mushrooms. Remove stems. Chop ½ c stems. Heat oil in skillet. Add mushrooms caps and toss just to coat them. Remove from pan. Saute chopped stems over low heat until soft. Remove from heat. Add bread crumbs, cheese, ham, egg and pepper. Mix well. Spoon onto mushroom caps. Drizzle with oil. Bake in 325° oven for 30 minutes.

Roasted Cauliflower with Parmesan and Pancetta

serves 3-4

25 min


  • 1 head cauliflower, cut into pieces (about 6 cups)
  • 4 oz. piece pancetta (Italian bacon), diced
  • ¼ c butter
  • ¼ c all-purpose flour
  • 1½ c milk
  • 1 clove garlic, whole
  • 1 tsp. red pepper flakes
  • 1 c 4C Grated Parmesan Cheese
  • ¼ tsp. freshly ground black pepper
  • ⅛ tsp. freshly grated nutmeg
  • ⅓ c 4C Plain Breadcrumbs


Preheat the oven to 350 degrees F.

Bring a large pot of salted water to a boil over high heat. Blanch the cauliflower for 2 minutes. Transfer the cauliflower to a buttered 9- by 13-inch baking dish and let cool, about 5 minutes.

In a small skillet over medium-high heat, brown the pancetta (Italian bacon). Transfer to a small bowl and set aside.

In the same skillet, melt the butter. Add the flour and stir until combined. Continue stirring for 2 minutes to cook the flour. Slowly add the milk, stirring continuously until the milk has incorporated and there are no lumps. Add the garlic clove and red pepper flakes, and stir the sauce over low heat until the mixture coats the back of a wooden spoon. Add the 4C Grated Parmesan Cheese, salt, pepper, nutmeg, and the reserved pancetta (Italian bacon). Stir to combine. Pour the sauce over the cauliflower to cover. Top with a sprinkling of 4C Plain Breadcrumbs.

Bake until the 4C Plain Breadcrumbs are golden and the cauliflower is cooked, about 25 minutes. Serve immediately.

Stuffed Artichokes

serves 4

20 min


  • 4 artichokes
  • ½ c butter
  • ¼ c diced onion
  • 1½ c 4C Seasoned Bread Crumbs
  • 1 t lemon juice
  • 1½ c 4C Parmesan Cheese


Remove stems of artichoke, and trim pointed ends of leaves with scissors. Cook in boiling salted water for 20 minutes. Drain and remove chokes (fuzzy centers) with spoon. Melt butter in pan. Sauté onion for 5 minutes. Add bread crumbs and lemon juice, stirring until crumbs are moistened. Stuff artichokes with crumb mixture, filling center and in between leaves. Sprinkle 1 T cheese over each artichoke. Stand upright in large pan. Add ½ inch water. Cover and cook over low heat for 20 minutes.

Baked Macaroni & Cheese à La Reeves

serves 4-6 as an entree; 6-8 as a side dish

15-20 min


  • 1 lb. ziti or elbow macaroni
  • 1 lb. shredded cheddar cheese
  • 3 eggs
  • 1⅓ c milk
  • ¾ stick butter
  • ½ t salt
  • ¼ t paprika
  • Dash cayenne pepper
  • 2 c 4C Seasoned Bread Crumbs
  • 1½ c 4C Parmesan Cheese
  • Optional: chopped green peppers or scallions


Combine eggs, milk, salt, paprika, and cayenne. Beat until blended. Add chopped green pepper or scallions, if desired.

Cook pasta until al dente in boiling salted water. Drain.

Add cheddar to pasta while hot. Stir in egg mixture.

Place in casserole dish. Top with bread crumbs, dot with butter, and top with parmesan.

Place in preheated 350° oven for 15-20 minutes or until golden. Serve.

Stuffed Peppers

serves 6

1 hour


  • 1 c 4C Seasoned Bread Crumbs
  • 1½ lbs ground beef
  • ¾ c milk
  • 1 egg, beaten
  • ½ t salt
  • ¼ t black pepper
  • ¼ t thyme
  • 6 green peppers
  • 3 c tomato juice
  • 1 t basil
  • Tomato paste, optional 4C Parmesan Cheese


Combine bread crumbs, beef, milk, egg, salt, pepper, and thyme; mix. Slice off top of green peppers, remove seeds and membrane, rinse, and drain. Stuff each pepper with crumb mixture and place in pan. Combine tomato juice and basil and pour over peppers. Bring to a boil, and then cover and simmer for one hour. Remove peppers to serving platter. Thicken sauce with tomato paste, if desired. Serve peppers with sauce and cheese.

Ziti With Spicy Chicory And Toasted 4C Parmesan / 4C Breadcrumbs

serves 4


Breadcrumbs Topping

  • 1 tbs extra virgin olive oil
  • ⅓ cup 4C Foods Plain breadcrumbs
  • Salt and pepper to taste
  • 2 tbs 4C Foods 100% Natural Grated Parmesan Cheese


  • ⅓ cup extra virgin olive oil
  • 1 medium red onion – skinned, quartered and chopped
  • 4 large garlic cloves – skinned and thinly sliced
  • 1 large head chicory (or escarole) (1½ lbs) – washed, dried, and leaves cut in 1" pieces
  • Salt and pepper to taste
  • 12 oz ziti
  • ½ cup vegetable
  • 2 tbs pine nuts


Breadcrumbs Topping – Heat small frying pan over medium-high heat. Add olive oil and 4C Foods Plain Breadcrumbs, stir until breadcrumbs are well coated with oil, and sauté for 5 to 6 min until golden-brown. Transfer to bowl. Add salt, pepper and 4C Foods 100% Natural Grated Parmesan Cheese. Toss with fork until cheese has melted, making sure breadcrumbs don't clump up. Set aside.

Heat large skillet over medium-high heat. Add olive oil, onions, and pepper flakes. Stir well and sauté for 6 to 8 min, until onions are golden, stirring only occasionally. Add garlic, continue to sauté for 30 sec, until garlic has released its flavor, but doesn't take on any color. Raise temperature to high, and add half the chicory. Sauté tossing constantly, until chicory has wilted. Add a balance of chicory and sauté, tossing constantly, until wilted and all juices have evaporated. Season with salt and pepper, and remove pan from heat. Bring 6 quarts of water to a boil. When the water is boiling, add salt and ziti. Boil pasta until tender but still al dente. Drain well.

Return skillet to stove and re-heat chicory over medium-high heat. When oil begins to sizzle, quickly add pasta, stock, and pine nuts. Toss well, until pasta is well coated with sauce. Spoon into warm bowls, sprinkle with breadcrumbs, and serve.

Rigatoni with Spicy Sausage Sauce

serves 4-6


  • 1½ lbs. fresh ripe tomatoes
  • 2 T butter
  • 1 T chopped garlic
  • ½ lb. sweet breakfast sausage (skinned)
  • Salt
  • 1 t hot red pepper, to taste
  • 1 lb. rigatoni
  • ⅔ c 4C Parmesan Cheese


Skin tomatoes, split in half, scoop out most of seeds, and cut up into coarse pieces.

Put butter and garlic in sauté pan on medium heat.

When garlic turns golden, add skinned sausages, crumbling with fork.

Cook, stirring until browned. Add tomatoes, turning heat to high. Cook, stirring occasionally about 15 minutes.

Add salt and hot pepper to taste.

Cook rigatoni until al dente in boiling, salted water. Drain, toss with sauce, and add cheese.

Shrimp Scampi

10- 15 minutes


  • 1½ lb. jumbo shrimp
  • ½ c 4C Seasoned Bread Crumbs
  • ½ c 4C Parmesan Cheese
  • ½ c melted butter
  • 1 clove garlic, minced
  • 1 T parsley, minced
  • 3 T lemon juice


Cook shrimp in boiling water until pink. Drain, remove shell, and vein, leaving tail. Split along back curve, cutting almost in half. Open shrimp and press flat. Mix remaining ingredients well, and stuff shrimp.

To Broil: Arrange shrimp in buttered broiler pan. Broil about 3 minutes, until crumbs are golden brown.

To Bake: Close shrimp with toothpicks. Arrange in buttered baking dish. Bake 15-20 minutes in 350° oven.

Note: Shrimp may be basted with mixture of ½ cup white wine and 3 T lemon juice before baking or broiling.

Menu suggestion: serve with sautéed escarole or spinach and a pasta of your choice.

Angel Hair Pesto

serves 4-6


  • 5 c fresh basil (remove stems)
  • 1 c olive oil
  • ½ c fresh parsley (remove stems)
  • 2 large garlic cloves
  • 3 T pignoli nuts
  • ¼ c 4C parmesan Cheese (plus extra for topping)
  • 2 T salt
  • 1 t ground black pepper
  • 1 lb. angel hair pasta


In blender or food processor, partially chop basil, parsley, and garlic in the olive oil. Add nuts, and blend. Add cheese, salt, and pepper. Blend.

Cook angel hair in boiling, salted water until al dente.

Drain. Top with pesto. Serve at room temperature. The pasta will heat the sauce. Top with 4C Parmesan or Romano cheese.

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