EASY ITALIAN: PARMESAN CUPS
Number Of Ingredients 2
Steps:
- Preheat oven to 375 degrees F.
- Place a silpat mat on a baking sheet.
- Place 6 (1/4 cup) mounds of Parmesan cheese on mat and gently tap down until each mound is flat (approximately 5 inches in diameter.)
- Bake until golden and bubbly (approximately 8-10 minutes.)
- Quickly use a thin spatula to transfer the Parmesan Cup to a muffin tin.
- Gently mold Parmesan Cup to fit the shape of the muffin tin (use a spatula or glass to help if needed.)
- Let cool until firm (approximately 5-6 minutes.)
- Continue with the remaining Parmesan cheese.
CRISPY PARMESAN BOWLS
Steps:
- In a large nonstick skillet, spread 1/4 cup cheese thinly and evenly over the bottom to form a 7-inch circle. Put the pan over medium heat and cook until the cheese is bubbling and lightly browned, about 3 minutes. Remove the pan from the heat. Put a small bowl upside down on a cutting board. When the bubbling stops, about 1 minute, carefully remove the disk with a thin metal spatula and drape it over the bowl. Press gently with the spatula so it forms a bowl. Be careful, as it is very fragile. Let cool.
- Remove the Parmesan bowl, put it onto a plate, and fill with Caesar salad. Serve.
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 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
HERB RICOTTA BROCCOLI PARMESAN CUPS RECIPE BY TASTY
Here's what you need: broccoli floret, garlic, grated parmesan cheese, egg, olive oil, ricotta cheese, salt, fresh basil, fresh parsley, cherry tomato
Provided by Julie Klink
Categories Appetizers
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375˚F (190˚C).
- In a food processor add the broccoli, 1 cup of Parmesan, 1 clove of garlic, the egg, and 1 tablespoon of olive oil. Pulse until mixture forms a dough like texture, about 2 minutes.
- Place 1 tablespoon of the broccoli mixture and press into a well greased muffin tin. Form the mixture into a cup, making the bottom and sides ½-inches (1 cm) thick.
- Bake for about 30 minutes until the edges are golden and crispy and the bottom is firm.
- Cool the broccoli cups. Once cooled, remove from the muffin tin.
- In a bowl add the ricotta, salt, 3 tablespoons basil, and parsley and stir to combine.
- Fill the broccoli Parmesan cups with the ricotta mixture. Top with slices of tomatoes and basil.
- Broccoli Parmesan Cups can be stored up to 3 days and can be reheated in the oven.
- Enjoy!
Nutrition Facts : Calories 126 calories, Carbohydrate 4 grams, Fat 8 grams, Fiber 1 gram, Protein 8 grams, Sugar 1 gram
CRISPY PARMESAN CUPS
I saw something similar to this on Behind the Bash with Giada D. and came up with these. They served mac and cheese in them but you could really serve anything in them that would taste good with crispy parmesan. An easy way to fancy up your appetizers! You will need 2 mini muffin pans for molding the cups. UPDATE: When I tried posting Zaar would not accept it because it only had 1 ingredient so I added the black pepper. Although it does not call for it, a small crack of black pepper on each crisp probably wouldn't be too bad. Thanks!
Provided by KLBoyle
Categories Cheese
Time 6m
Yield 20 cups, 20 serving(s)
Number Of Ingredients 2
Steps:
- Heat a small non stick pan on the stove top over med. heat.
- Place 1 tbs. cheese on a small pile, about the size of a quarter, cook until cheese melts and flip over (this is where you could add a small crack of ground pepper to the cheese if you like), continue cooking until they are light golden brown.
- Place a mini muffin tin upside down on a flat surface.
- Drape cheese over the "molds" of the pan and press down with a second inverted mini muffin tin.
- Let cool and remove from molds.
- You can trim off any excess cheese for a more uniform cup.
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.
CRISPY, CHEESY POTATO CUPS
Potato muffins that have the wonderful flavor of a casserole and the crispiness we all love. Perfected by the cooks at Cook's Country magazine. Don't use pre-shredded cheese here. Do use a nonstick 12-cup muffin tin. Coating the tin with softened butter and ground panko bread crumbs ensures a clean release.
Provided by Bren in LR
Categories < 60 Mins
Time 1h
Yield 12 potato cups
Number Of Ingredients 9
Steps:
- Adjust oven rack to lowest position and heat oven to 425 degrees. Pulse panko in food processor until finely ground, about 5 pulses. Evenly coat each muffin cup with softened butter and then ground panko.
- Cut each potato in half lengthwise, then cut each half into 3 wedges. Cut each wedge crosswise into 1/4-inch-thick slices. Combine potatoes, half-and-half, salt and pepper in large bowl and microwave, covered, until just tender, 12 to 15 minutes, stirring once.
- Meanwhile, toss cheddar, parmesan and cornstarch together in bowl; reserve 1/3 cup for topping. Add remaining cheese mixture to hot potato mixture, stirring until smooth. Divide potato-cheese mixture evenly among muffin cups and smooth. Sprinkle cups with reserved cheese.
- Cover muffin tin with aluminum foil sprayed with Pam and bake for 10 minutes. Discard foil and continue to bake until golden brown, 13 to 15 minutes. Run pairing knife around perimeter of muffin cups. Let potato cups cool in muffin tin on wire rack for 5 minutes.
- Place rimmed baking sheet on top of muffin tin and invert potato cups, tapping on muffin tin to release cups. Invert cups cups onto wire rack and let cool for 5 minutes. Serve.
Nutrition Facts : Calories 184.6, Fat 9.3, SaturatedFat 5.8, Cholesterol 28.1, Sodium 416.3, Carbohydrate 18.3, Fiber 1.9, Sugar 1, Protein 7.3
CRISPY PARMESAN CHICKPEAS
Make and share this Crispy Parmesan Chickpeas recipe from Food.com.
Provided by jonesies
Categories Low Cholesterol
Time 1h
Yield 2 cups
Number Of Ingredients 7
Steps:
- Rinse the chickpeas under water, spread them out on paper towels and let dry for 15 minutes. Pat the chickpeas dry with additional towels, discard any loose skins.
- Meanwhile, heat oven to 400 degrees.
- In a large bowl, whisk together parmesan, oil, garlic powder, salt, pepper and cayenne, if using. Add the chickpeas and toss to coat.
- Spread the chickpeas on a rimmed baking sheet and roast, tossing twice, until dried and very crisp, 50 to 60 minutes.
- Let cool completely on the baking sheet.
Nutrition Facts : Calories 676.8, Fat 18.8, SaturatedFat 5.8, Cholesterol 22, Sodium 2090.5, Carbohydrate 97.9, Fiber 18.9, Sugar 0.2, Protein 30.8
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