Lacy Parmesan Salad Baskets Food

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PARMESAN CHEESE BASKETS



Parmesan Cheese Baskets image

These little baskets make a neat presentation for salads, according to the magazine I got the recipe from (Cuisine at Home), but I think you could put other things in there too. I hope some of you post your ideas for these!

Provided by Texas Tornado

Categories     Cheese

Time 5m

Yield 4 baskets

Number Of Ingredients 2

2 cups parmesan cheese, shredded
cooking spray

Steps:

  • Sprinkle Parmesan into a large circle in 10 inch non-stick skillet.
  • When cheese is slightly golden underneath, carefully remove it with a spatula.
  • Quickly drape over a drinking glass, golden side up, and press to form the bowl shape.
  • Let cool.
  • These can sit for several hours at room temperature.

Nutrition Facts : Calories 215.5, Fat 14.3, SaturatedFat 8.7, Cholesterol 44, Sodium 764.5, Carbohydrate 2, Sugar 0.5, Protein 19.2

PARMESAN BASKETS



Parmesan Baskets image

Useful for holding other small snacks or appetizers. Can be made larger by increasing the size of the cheese mound and making the circle larger.

Provided by TerryWilson

Categories     Appetizers and Snacks     Cheese

Time 15m

Yield 24

Number Of Ingredients 1

8 ounces freshly grated Parmesan cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place about 2 teaspoons of Parmesan cheese onto a silicone sheet or baking sheet lined with parchment paper, and gently spread the cheese out into a circle about 2 inches in diameter. Spread more circles of cheese onto the baking sheet, keeping them at least 1 inch apart.
  • Bake in the preheated oven until golden brown, 4 to 5 minutes. Watch carefully to avoid burning. Remove from the oven, and let cool on the sheets until warm; while still warm, drape the wafers over a small bowl or other container. Let cool. Store at room temperature in an airtight container.

Nutrition Facts : Calories 39.3 calories, Carbohydrate 0.3 g, Cholesterol 6.8 mg, Fat 2.6 g, Protein 3.6 g, SaturatedFat 1.6 g, Sodium 160.6 mg

PETITE PARMESAN BASKETS WITH GOAT CHEESE MOUSSE



Petite Parmesan Baskets With Goat Cheese Mousse image

This is a very flavorful appetizer, the presentation is beautiful to behold. Can be made ahead. This is an adopted recipe!

Provided by TishT

Categories     Cheese

Time 35m

Yield 20 Baskets

Number Of Ingredients 7

8 ounces parmigiano-reggiano cheese, coarsely grated
6 ounces goat cheese
1/4 cup whipping cream
1/2 teaspoon fresh thyme, chopped fine
2 1/2 teaspoons fresh flat-leaf Italian parsley, chopped fine
kosher salt
freshly cracked black peppercorns

Steps:

  • PARMESAN BASKETS:.
  • Preheat oven to 325° degrees F.
  • Place a mounded tablespoon of grated cheese onto a non-stick cookie sheet or Silpat; pat gently into a 2-inch circle.
  • Repeat with remaining cheese, allowing 1 - 2 inches between circles. Bake one cookie sheet at a time in the oven for 4 to 5 minutes or until bubbly and lightly golden.
  • Cool on cookie sheet about 1 minute. Remove with a spatula and gently drape over inverted 1-3/4-inch muffin tins or press each one into the hollow of a clean empty egg carton.
  • They may be made ahead of time and covered at room temperature.
  • GOAT CHEESE MOUSSE:.
  • Blend all ingredients together until smooth. This may be refrigerated up to 2 days before serving.
  • To serve, carefully spoon the mousse into the parmesan baskets or fill a pastry bag with the mousse and pipe it into the baskets.
  • Garnish with minced thyme.

Nutrition Facts : Calories 88.8, Fat 6.8, SaturatedFat 4.4, Cholesterol 19, Sodium 239, Carbohydrate 0.7, Sugar 0.2, Protein 6.2

PARMESAN SALAD BOWLS



Parmesan Salad Bowls image

Parmesan bowls are delicious, easy to prepare and make an impressive presentation for salads. Make these using any bowl you would normally use as the mold.

Provided by - Carla -

Categories     Cheese

Time 10m

Yield 4 serving(s)

Number Of Ingredients 3

vegetable oil cooking spray
1 1/3 cups parmesan cheese, coarsely grated
1 cup parmesan cheese, finely grated

Steps:

  • Spray an 8-inch non-stick saute pan with vegetable oil spray.
  • Heat the pan over medium heat.
  • For each Parmesan bowl, sprinkle 1/3 coarsely grated Parmesan to the bottom of the saute pan, distributing the cheese evenly across the pan.
  • Allow the cheese to bubble for about 30 seconds before adding an additional 1/4 cup of finely grated Parmesan.
  • When the cheese starts to turn golden brown, remove from the pan and place over any (flipped upside down) bowl you would normally use.
  • Now, I like to place a paper towel (or two) over the grated Parmesan to soak up any oil, while I gently press/mold the grated cheese to the bowl.
  • Allow a few moments for your Parmesan bowls to cool before removing.
  • Divide salad among the cooled Parmesan bowls, serve and Enjoy! :).
  • For a dramatic effect, tilt the bowl on the plate, allowing the greens to cascade out of the bowl onto the plate or try using different shaped molds for your Parmesan bowls.

Nutrition Facts : Calories 251.4, Fat 16.7, SaturatedFat 10.1, Cholesterol 51.3, Sodium 891.8, Carbohydrate 2.4, Sugar 0.5, Protein 22.4

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