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.
MIXED GREENS WITH ROMANO CRISPS
Provided by Rachael Ray : Food Network
Time 10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat a nonstick skillet or griddle pan over medium high heat.
- Pile 1 tablespoonful of grated cheese in several spots on the hot pan, allowing about 1/2 inch between each pile. Cheese will melt, bubble, and form a cheesy lace. When the crisps turn light golden in color, remove them from pan carefully with a thin spatula. The cheese crisps will harden as they cool.
- Combine lettuces and fresh herbs, drizzle mixed greens with extra-virgin olive oil and balsamic vinegar, just enough to coat. Season with salt and pepper.
- Top dressed salad with crisps.
HUNGARIAN PEPPER SOUP WITH ROMANO CRISPS
This is my delicious version of a classic comfort food from my childhood: stuffed peppers. The cream cheese gives it a velvety smoothness.-
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- On a baking sheet, sprinkle 1 tablespoon Romano cheese into a 3-in. circle, repeat 15 times. Bake at 300° for 10-12 minutes or until golden brown., In a Dutch oven, saute peppers in butter until tender. Stir in the flour, Italian seasoning, salt and pepper until blended. Gradually add stock. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the meatballs, milk and cream cheese; heat through (do not boil). Serve with Romano crisps.
Nutrition Facts :
ROMAINE SALAD WITH RYE CRISPS AND LEMON-PECORINO VINAIGRETTE
This is the recipe that got my salad-phobic son to change his tune. A few years ago, we were at Roberta's-the beloved Brooklyn pizza mecca-on a Sunday afternoon and ordered a crunchy romaine salad doused in rich, lemony dressing. Convinced that he'd love it if he only gave it a try, I bribed Jivan into tasting it. (He'd been begging for a guitar.) Poor parenting, perhaps, but it worked! Now he gobbles it up every time I serve it, as does everyone else at the table. This recipe makes much more vinaigrette than you'll need, and that's not an accident. Once you taste it, you'll want a mason jar full of it in your fridge at all times. It keeps for at least a week.
Provided by Athena Calderone
Categories Salad Lettuce Quick & Easy Cheese Vegetarian Lemon Side
Number Of Ingredients 18
Steps:
- Make the rye crisps:
- Preheat the oven to 350°F (175°C).
- In a food processor, pulse the bread until coarse crumbs form. Spread the crumbs on a baking sheet and toss them with the oil, garlic, herbs, and a pinch of salt until evenly coated. Roast the crumbs, tossing occasionally, until they're golden brown, 15 to 20 minutes. Once cooled, the rye crisps can be stored in an airtight container at room temperature for up to 2 weeks.
- Make the vinaigrette:
- In a mini food processor, pulse all of the ingredients together until they're well combined and the dressing has emulsified. (You can also whisk the dressing by hand.)
- Make the salad:
- Place the lettuce leaves in a large bowl and scatter them with the torn mint. Pour about 3/4 cup (180 ml) of the vinaigrette over the leaves, gently tossing until well coated, adding more dressing if needed. Transfer the salad to a platter and, using a fine grater, grate on additional cheese. Scatter with the rye crisps and remaining mint, and finish with freshly cracked pepper.
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