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.
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.
PARMESAN CRISPS
Steps:
- Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
- Grate 2 ounces of the Parmesan using the side of the box grater that finely grinds the cheese and then grate 2 ounces of the Parmesan using the side of the box grater that makes long shreds of cheese, and then mix them together. Drop rounded tablespoons of the grated Parmesan on the parchment paper to make neat mounds. Bake in the oven for 6 minutes until golden.
- Cool slightly and loosen with a metal spatula. Serve at room temperature.
CRISP ROSEMARY-PARMESAN GARLIC BREAD
Steps:
- Blend butter and rosemary in processor. Gradually add oil and process until incorporated. Mix in Parmesan cheese. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Mix in garlic.Prepare barbecue (medium-high heat) or preheat oven to 400°F. Spread cheese mixture over cut sides of bread.
- If grilling, wrap each piece of bread loosely in foil. Grill in foil until bread is crusty and golden, about 8 minutes. If baking, place bread cut side up on baking sheet. Bake until bread is crisp and golden around edges, about 10 minutes. Serve bread warm.
ROSEMARY RAISIN PECAN CRISPS
An attempt to recreate Lesley Stowe's unbelievably fabulous rain coast crisps, which are not available where I live. Sweet savoury crisps. great served with goat cheese. Makes about 8 dozen crackers.
Provided by luisawoods
Categories Grains
Time 45m
Yield 8 dozen, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.
- Pour the batter into two 4x 8-inch loaf pans that have been sprayed with non-stick spray. Bake for about 45 minute until golden and springy to the touch. Remove from the pans and cool on a wire rack.
- The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or pop it in the freezer. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. Try slicing and baking one loaf and popping the other in the freezer for later. Reduce the oven heat to 300°F and bake them for about 15 minutes then flip them over and bake for another 10 minutes, until crisp and deep golden. Try not to eat them all at once!
MIXED GREENS WITH PARMESAN CRISPS
Parmesan and fresh rosemary. That's all you need to make these lacy, tasty crisps. Even so, they're the stars of this mixed greens salad.
Provided by My Food and Family
Categories Home
Time 26m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Combine cheese and rosemary. Spoon 1 Tbsp. onto baking sheet sprayed with cooking spray; spread to flatten. Repeat to make 16 crisps, allowing 1 inch between each.
- Bake 6 min. or until golden brown, turning after 5 min. Cool on wire rack.
- Cover 8 plates with greens; top with grapes, nuts and dressing. Serve with Parmesan crisps.
Nutrition Facts : Calories 140, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
ROSEMARY-PARMESAN CRISPS
They look like something you'd get in a fancy pub, but these Rosemary Parmesan Crisps are an easy-to-prepare appetizer that can also help you to eat well.
Provided by My Food and Family
Categories Home
Time 23m
Yield Makes 12 servings.
Number Of Ingredients 5
Steps:
- Heat oven to 400ºF.
- Unroll pizza crust on baking sheet sprayed with cooking spray; press into 15x12-inch rectangle. Bake 5 min.
- Brush crust with dressing; top with remaining ingredients.
- Bake 6 to 8 min. or until crust is golden brown. Serve warm or at room temperature.
Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
CRISP ROSEMARY-PARMESAN GARLIC BREAD
Make and share this Crisp Rosemary-Parmesan Garlic Bread recipe from Food.com.
Provided by lazyme
Categories Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Blend butter and rosemary in processor.
- Gradually add oil and process until incorporated.
- Mix in Parmesan cheese.
- (Can be made 1 day ahead. Cover and refrigerate; bring to room temperature before continuing.)
- Mix in garlic.
- Cut the baguette in half lengthwise, then crosswise (4 pieces total).
- Score each piece diagonally 3/4-inch deep at 1 1/2-inch intervals.
- Prepare barbecue (medium-high heat) or preheat oven to 400°F
- Spread cheese mixture over cut sides of bread.
- If grilling, wrap each piece of bread loosely in foil.
- Grill in foil until bread is crusty and golden, about 8 minutes.
- If baking, place bread cut side up on baking sheet.
- Bake until bread is crisp and golden around edges, about 10 minutes.
- Serve bread warm.
Nutrition Facts : Calories 556.1, Fat 19.9, SaturatedFat 6.6, Cholesterol 21.4, Sodium 921.6, Carbohydrate 73.7, Fiber 3.2, Sugar 3.4, Protein 21.2
ROSEMARY PARMESAN CRISPS
This is perfect with a nice green salad. ***please note I made these and the store I went to did not have fresh rosemary so I used dry and added around 2 tablespoon of olive oil and work out good.***
Provided by shawnajean
Categories High Protein
Time 8m
Yield 16 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 400°F.
- Mix cheese and rosemary. Place 1 tablespoons cheese mixture on lightly greased baking sheet; spread slightly to flatten.
- Repeat with remaining cheese mixture, making 16 crisps total, allowing 1 inch between each flattened crisp. Bake 5 minute Turn crisp over; bake an additional 1 minute or until golden brown. Cool on wire rack.
Nutrition Facts : Calories 27.1, Fat 1.8, SaturatedFat 1.1, Cholesterol 5.5, Sodium 95.6, Carbohydrate 0.3, Sugar 0.1, Protein 2.4
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