SPRING SALAD IN PARMESAN CUPS
Provided by Food Network Kitchen
Time 45m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Line 2 baking sheets with silicone baking mats or lightly oiled parchment paper. Invert 4 small ramekins onto a cutting board; set aside.
- Toss the cheese and flour in a bowl, then make 4 mounds on each of the prepared baking sheets (about 2 tablespoons cheese per mound). Spread into 5-inch rounds. Working with one pan at a time, bake until the cheese is golden, 8 to 10 minutes. Let cool slightly, 1 minute. Using a thin metal spatula, remove the cheese rounds and drape over the inverted ramekins. Let cool completely, then remove to a platter.
- Meanwhile, bring a medium pot of salted water to a boil. Fill a medium bowl with ice water. Cook the fava beans in the boiling water until tender, 3 to 5 minutes, adding the snap peas during the last minute of cooking. Transfer the favas and peas to the ice water with a slotted spoon; drain well. Remove the papery shells from the favas. Pat the snap peas dry and cut in half.
- Whisk the lemon juice, vinegar, mustard, honey, lemon zest, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl; whisk in the olive oil until smooth. Add the favas, snap peas, lettuce, radishes, chives and tarragon; toss. Season with salt and pepper. Divide among the parmesan cups.
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.
HERB RICOTTA BROCCOLI PARMESAN CUPS RECIPE BY TASTY
Here's what you need: broccoli floret, garlic, grated parmesan cheese, egg, olive oil, ricotta cheese, salt, fresh basil, fresh parsley, cherry tomato
Provided by Julie Klink
Categories Appetizers
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375˚F (190˚C).
- In a food processor add the broccoli, 1 cup of Parmesan, 1 clove of garlic, the egg, and 1 tablespoon of olive oil. Pulse until mixture forms a dough like texture, about 2 minutes.
- Place 1 tablespoon of the broccoli mixture and press into a well greased muffin tin. Form the mixture into a cup, making the bottom and sides ½-inches (1 cm) thick.
- Bake for about 30 minutes until the edges are golden and crispy and the bottom is firm.
- Cool the broccoli cups. Once cooled, remove from the muffin tin.
- In a bowl add the ricotta, salt, 3 tablespoons basil, and parsley and stir to combine.
- Fill the broccoli Parmesan cups with the ricotta mixture. Top with slices of tomatoes and basil.
- Broccoli Parmesan Cups can be stored up to 3 days and can be reheated in the oven.
- Enjoy!
Nutrition Facts : Calories 126 calories, Carbohydrate 4 grams, Fat 8 grams, Fiber 1 gram, Protein 8 grams, Sugar 1 gram
CRISPY PARMESAN CUPS
I saw something similar to this on Behind the Bash with Giada D. and came up with these. They served mac and cheese in them but you could really serve anything in them that would taste good with crispy parmesan. An easy way to fancy up your appetizers! You will need 2 mini muffin pans for molding the cups. UPDATE: When I tried posting Zaar would not accept it because it only had 1 ingredient so I added the black pepper. Although it does not call for it, a small crack of black pepper on each crisp probably wouldn't be too bad. Thanks!
Provided by KLBoyle
Categories Cheese
Time 6m
Yield 20 cups, 20 serving(s)
Number Of Ingredients 2
Steps:
- Heat a small non stick pan on the stove top over med. heat.
- Place 1 tbs. cheese on a small pile, about the size of a quarter, cook until cheese melts and flip over (this is where you could add a small crack of ground pepper to the cheese if you like), continue cooking until they are light golden brown.
- Place a mini muffin tin upside down on a flat surface.
- Drape cheese over the "molds" of the pan and press down with a second inverted mini muffin tin.
- Let cool and remove from molds.
- You can trim off any excess cheese for a more uniform cup.
STRAWBERRY-ARUGULA SALAD IN CRISPY PARMESAN CUPS
The best part of this salad is the edible bowl it's served in. Parmesan cheese becomes crispy after it's baked and an upside-down muffin pan is the perfect pan for creating the edible cups. If you don't plan to serve the salad right away, leave the salad undressed and the cups unfilled so they don't become soggy.
Provided by Kardea Brown
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with a silicone mat. Turn a muffin tin upside down and coat the bottoms with nonstick cooking spray. Form 3 (1/3-cup) mounds of Parmesan cheese on the silicone mat and pat out each to a 5-inch circle. Bake until the cheese melts and is browned and bubbly, 5 to 6 minutes. Working with one circle at a time, quickly lift each round of cheese to the muffin tin, gently pressing the edges to create a dome. Repeat the process with the remaining cheese. Set aside to cool.
- Whisk together the honey, vinegar, shallot and garlic in a small bowl. Gradually add the olive oil and whisk until combined. Season with salt and pepper.
- Toss together the arugula, strawberries, parsley, green onions and pecans in a large bowl. Pour the dressing over the salad and toss to coat. To serve, place the Parmesan cups onto serving plates and divide the salad evenly among them.
MACARONI AND CHEESE IN PARMESAN CUPS
Provided by Food Network
Time 1h10m
Yield 20 servings
Number Of Ingredients 15
Steps:
- To make the Parmesan Cups: Put a small nonstick pan on stove over medium heat. Lay tart molds upside down on flat surface. Place 1 tablespoon of cheese in a small pile about the size of a quarter in the pan. Cook until cheese melts and starts to bubble. Flip the cheese and continue cooking until golden brown. Drape cheese over tart mold and press down with another tart mold to form cup shape. Let cool. Remove from molds and trim off excess cheese after cheese has cooled.
- To make Macaroni and Cheese: Put the onion, herbs, garlic and cream in a heavy saucepan and bring to a boil, reduce heat and simmer until cream is reduced by half. Strain and put cream back in pan on low heat. Whisk in the cheese. Add cooked macaroni to cheese mixture. Season, to taste, with salt and pepper.
- To assemble: Spoon mixture into each Parmesan cup and garnish with chopped parsley.
SPINACH SALAD IN A PARMESAN FRICO CUP
Provided by Giada De Laurentiis
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- For the Parmesan Frico Cups:
- Place a silpat mat on a baking sheet. Place 6 (1/4-cup) mounds of Parmesan cheese on the mat and gently tap down until each mound is flat and 4 1/2 to 5 inches in diameter. Bake for 8 to 10 minutes, until golden and bubbly. Working quickly, use a thin spatula to transfer the Parmesan Frico to a muffin tin. Gently place a small drinking glass on top of the Parmesan Frico to mold it into the shape 1 of the muffin cups. Let cool until firm, about 5 minutes. Continue with the remaining Parmesan cheese.
- For the Citrus Vinaigrette:
- Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.
- For the Spinach Salad:
- In a large bowl, combine all the ingredients. Drizzle with vinaigrette and toss to combine. Divide the salad among the Parmesan Frico Cups and serve immediately.
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