Parmesan Cheese Baskets Recipes

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.

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.

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.

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.