Parmesan Basket Recipes

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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



Parmesan Baskets image

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

8 ounces freshly grated Parmesan cheese, divided

PARMESAN BASKET

I got this great idea from a magazine my friend got. She told me the basics, I went home and gave it a try. It worked out beautifully. I can only imagine how beautiful the presentation would be using these as salad shells. They have a lacy, delicate look to them.

Provided by Soup Fly

Categories     Cheese

Time P1DT15m

Yield 6 serving(s)

Number Of Ingredients 2



Parmesan Basket image

Steps:

  • Heat a 10" skillet over medium-high heat.
  • Sprinkle cheese (I just used what seemed to look right, didn't really measure) into a disk shape in pan, using less cheese around the edges (helps produce the lacy look).
  • Allow cheese to get slightly golden underneath, then carefully remove it using a spatula.
  • Quickly drape cheese disk, golden side up, over an upside-down glass and form into a bowl.
  • Allow to cool completely.
  • This produces one basket.
  • Repeat instructions until you have the number of baskets needed.

1 cup inexpensive shredded parmesan cheese (more or less, depending on how many baskets you want to make)
1 drinking glass

HEALTHY AIR FRYER PARMESAN CHICKEN WITH BROCCOLI

This chicken gets incredibly crunchy, thanks to a light coating of panko and Parmesan and a quick cook in the air fryer! Serve it with charred broccoli and a tangy yogurt sauce for a healthy and complete meal you can throw together any day of the week.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 10



Healthy Air Fryer Parmesan Chicken with Broccoli image

Steps:

  • Stir together the panko, Parmesan, 2 teaspoons of the olive oil, the oregano, pinch of salt and a couple grinds of pepper in a shallow bowl or small baking dish until thoroughly combined. Pat the chicken dry between a couple paper towels, then sprinkle lightly with salt and pepper. Brush both sides of the chicken with 1 1/2 tablespoons of the Dijon, then press into the panko-Parmesan mixture, making sure both sides are evenly coated.
  • Toss the broccoli, remaining 2 teaspoons of the olive oil, a good pinch of salt and several grinds of pepper in a medium bowl until evenly coated.
  • Preheat a 3.5-quart air fryer to 375 degrees F. Add the chicken to the air-fryer basket and cook until it's starting to brown and crisp on the top, about 6 minutes. Flip the chicken over with tongs and position in the center of the basket, then scatter the broccoli around the perimeter. Continue air-frying until the chicken is crisp all over and an instant-read thermometer inserted in the middle registers 160 degrees F, and the broccoli is tender and charred, about 8 minutes more.
  • Meanwhile, stir together the yogurt, lemon zest and juice, remaining 1/4 teaspoon Dijon, a pinch of salt and several grinds of pepper in a small bowl. Serve alongside the chicken and broccoli for dipping.

Nutrition Facts : Calories 410, Fat 17 grams, SaturatedFat 4.5 grams, Cholesterol 130 milligrams, Sodium 660 milligrams, Carbohydrate 16 grams, Fiber 3 grams, Protein 47 grams, Sugar 2 grams

1/3 cup panko
1/4 cup finely grated Parmesan
4 teaspoons olive oil
1/2 teaspoon dried oregano
Kosher salt and freshly ground black pepper
2 small boneless, skinless chicken breasts (about 6 ounces each)
1 1/2 tablespoons plus 1/4 teaspoon Dijon mustard
2 cups small broccoli florets (about 5 ounces)
1/4 cup low-fat plain yogurt
Finely grated zest and juice of 1/2 lemon

PARMESAN SALAD BOWL

Provided by Ree Drummond : Food Network

Time 25m

Yield 1 bowl

Number Of Ingredients 8



Parmesan Salad Bowl image

Steps:

  • Heat a 12-inch nonstick skillet over medium-low heat.
  • Mix together the Parmesan and crushed red pepper in a small bowl. Add to the skillet in a very thin layer and cook until it is light brown, melted and bubbly, about 1 1/2 to 2 minutes. Remove the skillet from the heat and allow to sit and cool slightly, 20 to 30 seconds. Loosen the cheese circle by running a rubber spatula around the edge of the skillet. Carefully transfer the cheese to the inside of a small bowl (approximately 1 1/2 to 2 quarts), using the spatula to help push and form the cheese to the shape of the bowl.
  • Allow it to cool for several minutes before removing to allow the shape to set. (You can leave it inside the bowl until serving.)
  • Place the Parmesan bowl on a plate and fill with the greens. Drizzle the salad with the dressing. Top with the red onion, radish, blackberries and feta.

Mounded 1/2 cup freshly shredded Parmesan
Pinch crushed red pepper
1 1/2 cups mixed greens
2 tablespoons bottled salad dressing
1/4 red onion, thinly sliced
1 radish, sliced
4 blackberries
2 tablespoons crumbled feta

PETITE PARMESAN BASKETS WITH GOAT CHEESE MOUSSE

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



Petite Parmesan Baskets With Goat Cheese Mousse image

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

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

PARMESAN CHEESE BASKETS

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



Parmesan Cheese Baskets image

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

2 cups parmesan cheese, shredded
cooking spray

PARMESAN, WALNUT & ARUGULA BASKETS

Want to impress your guests? Serve up salad in crispy Parmesan baskets and just watch the reaction! -Anna Maria Wharton, Staten Island, New York

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10



Parmesan, Walnut & Arugula Baskets image

Steps:

  • Heat a small nonstick skillet over medium-high heat. Sprinkle 3 tablespoons cheese and 1 teaspoon walnuts over the bottom of the skillet. Cook for 1-2 minutes or until edges are golden brown and cheese is bubbly. Remove from the heat and let stand for 30 seconds. , Using a spatula, carefully remove cheese mixture and immediately drape over an inverted glass with a 2-in.-diameter bottom; cool completely. Repeat with remaining cheese and walnuts, forming five more baskets., For salad, in a large bowl, combine the arugula, grapes and walnuts. Whisk the oil, vinegar, salt and pepper. Pour over arugula mixture; toss to coat. Place 1/2 cup salad in each basket.

Nutrition Facts : Calories 147 calories, Fat 12g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 357mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.

1 cup plus 2 tablespoons shredded Parmesan cheese
2 tablespoons finely chopped walnuts
SALAD:
4 cups fresh arugula or spring mix salad greens
1/2 cup green grapes, halved
2 tablespoons chopped walnuts
2 tablespoons olive oil
1 tablespoon raspberry vinegar
1/4 teaspoon salt
1/8 teaspoon pepper

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



Caesar Salad in Peppered Parmesan Bowls image

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.

2 cups shredded Parmesan cheese
1/2 teaspoon coarsely ground pepper
2 romaine hearts, cut into bite-size pieces (about 6 cups)
1 cup grape tomatoes, halved
3/4 cup Caesar salad croutons, slightly crushed
1/4 cup creamy Caesar salad dressing

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