PARMESAN SALAD CUPS
These tiny cups couldn't be cuter for a party! They're easy to make, taste delicious and no one will know they're keeping you on track while in Ignite!
Provided by Team 131 Method
Time 9m
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Use a tablespoon to scoop about 2 tablespoons on cheese onto a parchment or silpat-lined baking sheet, leaving about an inch of space between each mound to account for spreading. Pat each mound down slightly. Bake for 4 to 5 minutes, until the edges are lightly brown. Allow melted cheese to cool for about a minute, or until you can safely use a spatula to scoop the disk and drape over the shot glass/muffin cup. Leave draped until fully cooled, about 5 minutes. Blot excess oil with a paper towel. Add the salad greens, tomatoes, olives, basil, oil and lemon juice to a medium bowl and toss well. Fill parmesan cups just before serving. Nutrition Information: Calories: 71 | Protein: 4g | Fat: 6g | Carbs: 1g | Fiber: 0g| Net Carbs: 1g
Nutrition Facts : ServingSize 10 servings, 1 cup
PARMESAN ROMAINE SALAD
This salad is simple, but it's big on flavor. The shaved Parmesan adds intense cheese flavor, and the nicely balanced dressing lets the other flavors shine. If you're pressed for time, it's good with bottled dressing, too.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a salad bowl, combine the romaine, tomatoes and croutons., In a small bowl, whisk the lemon juice, mustard, garlic, salt and pepper. Slowly whisk in oil. Drizzle over salad; toss to coat., Using a vegetable peeler, shave cheese into thin curls; sprinkle over salad.
Nutrition Facts : Calories 239 calories, Fat 17g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 602mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.
PARMESAN BASKETS
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
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
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.
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.
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.
CAESAR SALAD IN PEPPERED PARMESAN BOWLS
This cheese bowl salad looks impressive but is a cinch to make. I won't tell if you don't! -Melissa Wilkes, St. Augustine, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, toss cheese with pepper. Heat a small nonstick skillet over medium heat. Evenly sprinkle 1/4 cup cheese mixture into pan to form a 6-in. circle; cook, uncovered, until bubbly and edges are golden brown, 1-2 minutes. Remove skillet from heat; let stand 15 seconds., Using a spatula, carefully remove cheese and immediately drape over an inverted 4-oz. ramekin; press cheese gently to form a bowl. Cool completely. Repeat with remaining cheese, making eight bowls., In a large bowl, combine romaine, tomatoes and croutons. Just before serving, drizzle with dressing and toss to coat. Serve in Parmesan bowls.
Nutrition Facts : Calories 138 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 463mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
PARMESAN CRISP SALAD
Add an extra crunch to any salad with BelGioioso Parmesan Crisps.
Provided by BelGioioso Cheese
Categories Vegetable Salads
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Oil a sheet pan and place 1 tablespoon of shredded Parmesan in piles on the pan.
- Bake for 8 minutes or until cheese starts to brown. Remove from oven and let cool for 1 minute. Remove crisps from the pan and cool completely.
- In a small bowl, whisk together vinegar and olive oil. Add dressing to the chopped Brussels sprouts and toss until coated. Transfer to serving bowl and top with orange wedges, hazelnuts, and red grapes. Garnish with Parmesan crisps.
Nutrition Facts : Calories 372.5 calories, Carbohydrate 11.6 g, Cholesterol 50.6 mg, Fat 26.7 g, Fiber 1.7 g, Protein 19.3 g, SaturatedFat 11.7 g, Sodium 507 mg, Sugar 7.8 g
PARMESAN SALAD BOWL
This idea was the result of a comment on my parmesan crisp recipe stating that they liked to drape the crisp over a coffee cup while still hot to make a little bowl. I was about to prepare dinner, so I thought I would try it. This is a delicious way to serve anything that would taste good with parmesan cheese in or on it.
Provided by Larry E Vaughn
Categories Cheese
Time 8m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Preheat broiler with rack on the middle shelf.
- Place parchment paper to cover broiler pan.
- Lightly spray with vegetable cooking spray.
- Place 4 ounces of the grated parmesan in the center of the pan.
- Flatten the Parmesan out into a circle about 1/4 inch thick.
- Sprinkle with dried red sweet pepper.
- Broil 3 minutes.
- Remove from oven and slip paper onto a cooking rack.
- Prepare pan with a second sheet of parchment paper.
- Prepare remaining parmesan and cook as before.
- Meanwhile, remove parmesan from the first paper and drape over an inverted cereal bowl and let cool ten minutes or more.
- Repeat this process for the second batch.
- Makes two very pretty bowls.
Nutrition Facts : Calories 490.1, Fat 32.5, SaturatedFat 19.6, Cholesterol 100, Sodium 1737, Carbohydrate 4.7, Sugar 1.1, Protein 43.7
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