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.
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 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
PARMESAN FRICO BOWLS
Use this recipe when making our Spinach and Pea Soup. When sprinkling the cheese in the skillet, don't worry if there are spaces; the cheese will melt into a lacy whole.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 4
Number Of Ingredients 1
Steps:
- Heat a medium nonstick skillet over medium heat. Sprinkle about 1 1/2 tablespoons Parmesan on skillet to form a 4-inch round. Cook until Parmesan is somewhat melted and starting to firm, about 3 minutes. Using a thin spatula, flip; cook until firm but not browned, 20 to 30 seconds more. Transfer to a small bowl (about 2 1/2 inches in diameter), and press into bowl to shape. Let cool completely. Repeat with the remaining Parmesan to make 4 frico bowls.
PARMESAN SALAD BOWLS
Parmesan bowls are delicious, easy to prepare and make an impressive presentation for salads. Make these using any bowl you would normally use as the mold.
Provided by - Carla -
Categories Cheese
Time 10m
Yield 4 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 251.4, Fat 16.7, SaturatedFat 10.1, Cholesterol 51.3, Sodium 891.8, Carbohydrate 2.4, Sugar 0.5, Protein 22.4
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.
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