Anchor® MozzaLuna® Breaded Mozzarella Cheese 2X4 LB McCain® Foodservice
Slice the fresh mozzarella in 1/2 inch circles. 8 oz of mozzarella should give you 16 pieces. Put the mozzarella on paper towels to dry them. Once the mozzarella is dry, salt and pepper each piece. Put the milk, flour, and beaten eggs in seperate bowls. Mix the panko bread crumbs and chopped parsley in a bowl.
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A skillet baked creamy blend of parmesan, spinach and artichoke hearts topped with mozzarella and provolone cheeses and pico de gallo. Served with crispy tortilla chips. +. Mozzarella Moons. $10.09 850 CAL. Mozzarella cheese lightly fried with a crispy, crunchy coating of parmesan-seasoned breadcrumbs. Served with classic tomato sauce.
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Pan fried mozzarella moons are such a happy food memory. It's fried, cheesy and the red sauce and fresh basil put it over the top. Restaurants serve many purposes in life. It's an outing, an adventure, a social experience. There are sounds and smells and flavors. It can be a place you go to grab a few appetizers or a full dinner.
Anchor® MozzaLuna® Breaded Mozzarella Cheese 2X4 LB McCain® Foodservice
McCain Mozzaluna Breaded Mozzarella Cheese - Appetizer, 4 Pound -- 2 per case. Half moons of whole-milk Mozzarella cheese in an oregano, Romano cheese and garlic Italian breading. Best if used before 12 months from date of manufacture, when stored at 0 degree F or below. Cheese Sensations
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Add the milk to the pot and heat over medium, stirring constantly to incorporate the citric acid. Once the milk and citric acid mixture reaches 100° F, using a digital thermometer, remove the pot from the heat. If you are using a gas stove, it is fine to leave the pot on the burner as long as the flame is off.
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Use your fingers to help the bread crumbs adhere to the cheese. For extra crispy fried mozzarella, repeat the egg and breadcrumbs steps once again. Set breaded cheese pieces on a plate as you continue to work. Carefully add the breaded cheese pieces to the hot oil and fry until golden, about 2 to 3 minutes.
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Baked Mozzarella in Garlic and Olive Oil. For garlic lovers only. In a 6" or 8" cast-iron skillet, heat 1 Tbsp. olive oil over medium-low heat. Sauté 2 thinly sliced cloves garlic until fragrant.
Mozzarella Half Moons
Add product carefully. Product must be fully cooked. Do not allow product to thaw. Not designed for microwave preparation. CAUTION: product will be hot. Deep Fry: Fry frozen product at 350°F for 2 minutes. Ingredients. Low-Moisture Mozzarella Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Water, Bleached Wheat Flour, Wheat Flour.
mozzarella moons.... mmmm, tasty! from the Woodley Cafe, n… Flickr
The portion sizes are massive. We had the mozzarella moons. They're kind of like cheese sticks but in a half moon shape. They were very good and stringy. I had the chicken tenders and the potato wedges. I got 3 huge tenders that were crispy and delicious. The potato wedges did leave me a bit disappointed.
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Place the wire rack onto a baking tray and put it in the oven. Bake five to 10 minutes for refrigerated mozzarella sticks and 10 to 20 minutes for frozen ones. Preheat the air fryer to 375 degrees. Spray the mozzarella sticks lightly with canola oil and put them in the air fryer, leaving space between each.
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There are 870 calories in 4 moons of 99 Restaurant Mozzarella Moons. Calorie breakdown: 54% fat, 29% carbs, 16% protein. More Products from 99 Restaurant: Black Bean Burger: Twin Catch: Russet Mashed Potatoes: Top Sirloin: Bistro Salad : view all 99 restaurant products: Other Types of Mozzarella Cheese:
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Dredge each in flour, shake off excess, then dip in egg wash, let excess drip, and finally coat with bread crumbs mixture. Place the coated mozzarella pieces on a parchment paper lined cutting board or a baking sheet and set aside. Pour cooking oil in a frying pan (about an inch deep) and heat to 350 F.
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Wait 15 to 20 seconds, until curd is soft, sticky, and clumping together. If Using a Microwave: Working with one portion of curds at a time, place in a microwave-safe dish and heat on high in 15-second intervals until curd is soft and sticky. For Both Methods: Put on clean rubber gloves.
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Add the whey by slowly pouring it into the strained milk, then gently whisk until fully combined. While you're mixing, slowly heat the milk until it reaches 40°C (or 104°F). Check this using your thermometer. Mix one scoop of powdered calf rennet into a small cup of water until it fully dissolves.
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Make the sauce. Melt 1/4 cup butter in a large Dutch oven over medium. Add onions and 1/4 teaspoon salt; cook, stirring occasionally, until onions are soft and translucent, about 10 minutes. Add.
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Using a large knife, cut the curd all the way to the bottom in roughly 1-inch (2½-cm) strips. Then cut in the opposite direction to make a grid pattern. Return the pot to the stove and warm over low heat to 105°F (40°C) for about 5 minutes. Gently agitate the liquid without breaking up the curd to ensure even heating.