PARMESAN CRISPS
Provided by Giada De Laurentiis
Categories appetizer
Time 10m
Yield 8 to 10 crisps
Number Of Ingredients 1
Steps:
- Preheat oven to 400 degrees F.
- Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
- Bake for 3 to 5 minutes or until golden and crisp. Cool.
CRISPY CHICKEN PARM BALLS
These golden, crunchy balls are like inside-out chicken Parmesan: gooey cheese is encased in Italian-seasoned chicken. Marinara is the perfect dipping sauce.
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 15 balls
Number Of Ingredients 9
Steps:
- Fill a large Dutch oven or pot halfway with oil. Attach a deep-fat fry thermometer on the side. Heat over medium to 350 degrees F.
- Meanwhile, mix together the chicken, Italian seasoning, egg, 1/4 cup panko, 1 teaspoon salt and a few grinds of pepper in a large bowl.
- Scoop out 2 heaping tablespoons of the chicken mixture and flatten into a 2-inch circle in your hand. Put a mozzarella cube in the center of the circle. Pat the meat mixture around the cheese to encase it in a ball. Set the ball aside on a plate or baking sheet and repeat with the remaining mozzarella and chicken mixture.
- Stir together the Parmesan, remaining 1 cup panko and 1 teaspoon salt in a medium bowl.
- Working one at a time, toss the chicken balls in the panko mixture until they are completely coated, pressings the panko into the ball with your hands to make sure it sticks.
- Fry the balls in batches until deep golden brown and the chicken is cooked through, 6 to 8 minutes.
- Serve with the marinara for dipping.
PARMESAN SALAD BOWL
Provided by Ree Drummond : Food Network
Time 25m
Yield 1 bowl
Number Of Ingredients 8
Steps:
- Heat a 12-inch nonstick skillet over medium-low heat.
- Mix together the Parmesan and crushed red pepper in a small bowl. Add to the skillet in a very thin layer and cook until it is light brown, melted and bubbly, about 1 1/2 to 2 minutes. Remove the skillet from the heat and allow to sit and cool slightly, 20 to 30 seconds. Loosen the cheese circle by running a rubber spatula around the edge of the skillet. Carefully transfer the cheese to the inside of a small bowl (approximately 1 1/2 to 2 quarts), using the spatula to help push and form the cheese to the shape of the bowl.
- Allow it to cool for several minutes before removing to allow the shape to set. (You can leave it inside the bowl until serving.)
- Place the Parmesan bowl on a plate and fill with the greens. Drizzle the salad with the dressing. Top with the red onion, radish, blackberries and feta.
EDIBLE PARMESAN CHEESE BOWLS
Make and share this Edible Parmesan Cheese Bowls recipe from Food.com.
Provided by SEvans
Categories Very Low Carbs
Time 15m
Yield 1-10 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 350°F - use middle rack.
- Grate enough cheese to use 1/3 to 1/2 cup of cheese per bowl - depending on the size you wish to make.
- Cut individual sheets of parchment paper according to desired number of bowls.
- Make an appropriate size circle on each sheet of parchment paper.
- Bake for 5 - 10 minutes depending on size of desired bowl. Watch carefully after the 6 - 7 minute mark - you only want the bowls to bubble, melt and turn slightly golden colored.
- Remove from oven - and carefully using the parchment paper turn the melted cheese over the bottom of the bowl- it conforms as it melts.
- Serve your favorite salad in these delicious edible bowls.
- Pictured is my pear and apple salad - a delicious combination.
Nutrition Facts : Calories 143.5, Fat 9.5, SaturatedFat 5.8, Cholesterol 29.3, Sodium 509.2, Carbohydrate 1.4, Sugar 0.3, Protein 12.8
CRISPY PARMESAN BISCUITS
Provided by Giada De Laurentiis
Categories side-dish
Time 32m
Yield 12 biscuits
Number Of Ingredients 15
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, combine the flour, cornmeal, salt, baking powder, and baking soda. Add the butter. Using fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Stir in the Parmesan and green onions. Add the buttermilk and olive oil. Stir until the mixture forms a dough. Drop the dough onto the prepared baking sheet in 12 equal-sized pieces. Bake for 18 to 20 minutes until golden. Cool the biscuits for 10 minutes then transfer to a rack to cool completely.
- Slice each biscuit in half and spread the bottom half with 1 teaspoon of lemon butter. Add some arugula leaves and place a small slice of smoked salmon on top. Add the top half of the biscuit and serve.
- Lemon Butter
- In a small bowl, mash the butter and lemon zest together using a fork. Refrigerate until ready to use.
- Yield: 1/2 cup
- Prep Time: 1 minute
STRAWBERRY-ARUGULA SALAD IN CRISPY PARMESAN CUPS
The best part of this salad is the edible bowl it's served in. Parmesan cheese becomes crispy after it's baked and an upside-down muffin pan is the perfect pan for creating the edible cups. If you don't plan to serve the salad right away, leave the salad undressed and the cups unfilled so they don't become soggy.
Provided by Kardea Brown
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with a silicone mat. Turn a muffin tin upside down and coat the bottoms with nonstick cooking spray. Form 3 (1/3-cup) mounds of Parmesan cheese on the silicone mat and pat out each to a 5-inch circle. Bake until the cheese melts and is browned and bubbly, 5 to 6 minutes. Working with one circle at a time, quickly lift each round of cheese to the muffin tin, gently pressing the edges to create a dome. Repeat the process with the remaining cheese. Set aside to cool.
- Whisk together the honey, vinegar, shallot and garlic in a small bowl. Gradually add the olive oil and whisk until combined. Season with salt and pepper.
- Toss together the arugula, strawberries, parsley, green onions and pecans in a large bowl. Pour the dressing over the salad and toss to coat. To serve, place the Parmesan cups onto serving plates and divide the salad evenly among them.
SHRIMP & MANGO SALAD IN CRISPY PARMESAN BOWLS
This shrimp and mango salad is refreshing, delicious and served in your very own bowl of crispy cheese. It is creamy and crunchy, salty and sweet all at the same time. Note: You will need six 4-oz ramekins for this recipe.
Provided by Cooking Creation
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high heat. Once preheated, sprinkle 3/4 c of the Parmesan cheese in an even layer, forming a circle that is about 6 inches in diameter. Cook the Parmesan on one side until the bottom begins to turn light golden brown and you can easily slide a spatula underneath without compromising the shape of the circle. Carefully remove the Parmesan from the pan with the spatula. Immediately drape it cooked-side down over one of the ramekins, gently pressing down and around the sides of the ramekin to form a bowl. Allow the cheese to cool and harden for one minute. Repeat with the remaining cheese and form 5 more bowls.
- In a large bowl, Add the shrimp, mango, avocado, tomato, pancetta, parsley, sour cream and mayonnaise. Stir well to combine. Season with salt and pepper, to taste.
- Spoon the shrimp salad into each Parmesan bowl. Garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 535.6, Fat 34.1, SaturatedFat 17, Cholesterol 176.1, Sodium 1635, Carbohydrate 17.5, Fiber 3.3, Sugar 10.2, Protein 41
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