Parmesan Bread Bowls Food

CHICKEN PARMESAN BREAD BOWL RECIPE BY TASTY

Steps:

• In a medium bowl, combine bread crumbs, parsley garlic powder, onion powder, oregano, salt, and pepper to bread crumbs.
• Place flour and eggs in two other medium bowls.
• Roll the chicken breast in the flour, dusting off any excess. Dip the chicken into the egg, then place into the breadcrumbs, coating it completely.
• Heat the oil in a skillet over medium-high heat.
• Once the oil begins to shimmer, fry the breaded chicken strips until both sides are golden brown.
• Remove from heat and drain on a paper towel.
• Preheat oven to 350°F (180˚C).
• Slice the cooked chicken breast into ½-inch (1 cm) thick strips.
• Slice the top of the bread bowl off and scoop out the insides. Save the top of the bowl.
• Spoon and spread some of the marinara sauce on the bottom of the bowl, then layer on mozzarella, Parmesan cheese, chicken strips, marinara, remaining mozzarella, Parmesan, chicken strips, marinara, and remaining Parmesan.
• Place the cap of the bread bowl on top.
• Wrap the bread bowl in foil, then weigh it down with a heavy object for 30 minutes.
• In a small bowl, mix together butter, garlic, parsley, and Parmesan cheese.
• Remove the foil from the bread bowl and brush the garlic butter mixture evenly over it.
• Bake for 30 minutes.
• Cool for 10 minutes and slice.
• Garnish with basil, if desired.
• Enjoy!

PARMESAN CRISPS

Steps:

• Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
• Grate the Parmesan using the large grating side of a box grater, as you might use to grate carrots. Combine the Parmesan, flour, thyme, salt, and pepper in a bowl and mix well. With a measuring spoon, spoon level tablespoons of the mixture onto the prepared sheet pans, spreading each round into a 3-inch disk. Toss the mixture each time and scoop from the bottom of the bowl to be sure you get some flour in each spoonful. Bake in the middle of the oven for 8 to 10 minutes, until golden brown.
• Cool on the pans for 5 minutes, loosen with a metal spatula, then cool completely on a baking rack. Serve at room temperature.
• Note: This recipe was doubled for this episode.

CRUSTY PARMESAN BREAD

Steps:

• Preheat the broiler to low. In a small bowl, mix the butter, mayonnaise and cheese, then season with salt and pepper.
• Cut the baguette in half both crossways and horizontally. Evenly spread cheese mixture on the bread. Place on a baking sheet and broil until golden, about 3 minutes.

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 BREAD BOWLS

Steps:

• Dissolve yeast in warm water in small bowl. Stir in sugar; set aside.
• Mix flour, baking powder, salt and cheese in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture look like fine crumbs. Stir in yeast mixture and just enough buttermilk so dough leaves side of bowl and forms a ball.
• Place dough on lightly floured surface. Knead about 1 minute or until smooth. Cover and let rise in warm place 10 minutes.
• Heat oven to 375°F. Grease outsides of six 10-ounce custard cups. Place cups upside down in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Divide dough into 6 equal parts. Pat or roll each part into 7-inch circle. Shape dough circles over outsides of custard cups. (Do not allow to curl under edges of cups.)
• Bake 18 to 22 minutes or until golden brown. Carefully lift bread bowls from custard cups--custard cups and bread will be hot. Cool bread bowls upright on wire rack.

PARMESAN SALAD BOWLS

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.

EDIBLE PARMESAN CHEESE BOWLS

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.