Parmesan Nibbles Recipes

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CRISPY ROASTED PARMESAN POTATOES



Crispy Roasted Parmesan Potatoes image

Recipe video above. Tender potatoes with the most incredible CRISPY parmesan crust! Make these for your Sunday Roast or pass them around at a party! Serves 4 -5 as a side. Also, don't miss the Parmesan Crusted CAULIFLOWER!

Provided by Nagi

Categories     Side

Time 45m

Number Of Ingredients 10

750 g / 1.5 lb baby potatoes (, halved (about 3.5cm / 1.75", 20 - 24 potatoes))
2 tbsp olive oil (, plus more for drizzling)
1/2 cup / 50 g grated parmesan (, the sand-like type (Note 1))
1/2 tsp garlic powder ((or sub with onion powder))
1/2 tsp dried oregano or thyme
1/2 tsp paprika
1/4 tsp salt ((I use table salt, leave out to lower sodium))
1/2 tsp black pepper
3/4 cup sour cream, or sub with plain yoghurt (, or a combination of both)
1/4 cup finely chopped green onions/scallions (, plus more for garnish (or chives))

Steps:

  • Preheat oven to 200C/400F.
  • Mix Parmesan Mixture in a bowl.
  • Drizzle oil in 22 x 33cm / 9 x 13" glass baking dish (Note 2). Tilt pan to spread all over the base.
  • Use a spoon to scatter the Parmesan Mixture over the base. Spread as evenly as you can. Once sprinkled, do not touch - don't try to spread it.
  • Place potatoes cut side down, pressing firmly.
  • Optional: drizzle top of potatoes with a touch of oil or spray with oil, then sprinkle with salt.
  • Bake potatoes for 35 - 40 minutes or until they are soft and the parmesan crust is deep golden (you can check through the glass!)
  • REST for 5 minutes. Then use an egg flip to cut between every 4 or so potatoes (i.e. cutting through the parmesan crust which bonds between each potato - see video), then scoop up 4 or so potatoes and flip them upside down so the cheese side is up on a serving platter.
  • Serve with Dipping Sauce, if using, and sprinkle over extra green onions if desired. Serve as a side dish or as nibbles!

Nutrition Facts : ServingSize 153 g, Calories 219 kcal

PARMESAN CHEESE CRISPS RECIPE BY TASTY



Parmesan Cheese Crisps Recipe by Tasty image

Here's what you need: shredded parmesan cheese, dried basil

Provided by Tiffany Lo

Categories     Snacks

Time 30m

Yield 12 servings

Number Of Ingredients 2

1 cup shredded parmesan cheese
1 teaspoon dried basil

Steps:

  • Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  • Place the Parmesan cheese by the tablespoonful in small piles on the baking sheet. Flatten the piles out evenly and sprinkle dried basil over the cheese.
  • Bake for 5-7 minutes, or until golden brown and the edges start to crisp up.
  • 0.33g total carbs 0.3g dietary fiber 0.30g net carbs per serving (12 crisps)
  • Enjoy!

Nutrition Facts : Calories 31 calories, Carbohydrate 0 grams, Fat 2 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams

PARMESAN NIBBLES



Parmesan Nibbles image

I had these at a Ladies Luncheon this summer and my friend, Marge, was kind enough to share the recipe for these tasty treats. They are incredibly yummy- like mini grilled Parmesan cheese sandwiches.The recipe is easily halved and I like the fact that they can be frozen and as many as needed pulled out and baked. I'll be making and freezing these for our Thanksgiving and Christmas pre-dinner appys.

Provided by Leslie in Texas

Categories     Cheese

Time 40m

Yield 64 appetizers, 64 serving(s)

Number Of Ingredients 6

7 eggs
21 tablespoons cream cheese
1/4 teaspoon garlic powder
1 lb butter, melted
2 (8 ounce) cans parmesan cheese
24 slices bread

Steps:

  • Beat eggs with cream cheese and garlic powder until well combined.
  • Trim crusts of bread and divide into 3 equal stacks ( 8 slices each).
  • Soak center stack in egg/cream cheese mixture.
  • Place soaked slices between 2 plain slices of bread and cut into 8 triangles.
  • Dip each triangle into melted butter then in parmesan cheese.
  • Place on cookie sheet and freeze. When frozen, you may remove them and store in a zip-loc bag or airtight container.
  • Bake frozen at 375 degrees for about 10 minutes, or until lightly browned (you may want to flip them over mid way through baking).
  • Serve warm or at room temperature.

Nutrition Facts : Calories 130.5, Fat 10.2, SaturatedFat 6, Cholesterol 47.1, Sodium 230.2, Carbohydrate 5.3, Fiber 0.2, Sugar 0.7, Protein 4.5

PARMESAN CRISPS



Parmesan Crisps image

Provided by Ina Garten

Categories     appetizer

Time 45m

Yield 15 crisps

Number Of Ingredients 5

1 (4-ounce) piece of Parmesan Reggiano cheese (without the rind)
1 tablespoon all-purpose flour
1 teaspoon minced fresh thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
  • Grate the Parmesan using the large grating side of a box grater, as you might use to grate carrots. Combine the Parmesan, flour, thyme, salt, and pepper in a bowl and mix well. With a measuring spoon, spoon level tablespoons of the mixture onto the prepared sheet pans, spreading each round into a 3-inch disk. Toss the mixture each time and scoop from the bottom of the bowl to be sure you get some flour in each spoonful. Bake in the middle of the oven for 8 to 10 minutes, until golden brown.
  • Cool on the pans for 5 minutes, loosen with a metal spatula, then cool completely on a baking rack. Serve at room temperature.
  • Note: This recipe was doubled for this episode.

PARMESAN PUFFS



Parmesan Puffs image

Categories     Mixer     Cheese     Egg     Fry     Cocktail Party     Vegetarian     New Year's Eve     Parmesan     Gourmet

Yield Makes about 32 hors d'oeuvres

Number Of Ingredients 8

About 6 cups vegetable oil
1/4 pound finely grated Parmigiano-Reggiano (2 cups)
1/4 cup all-purpose flour
1/2 teaspoon black pepper
1/4 teaspoon salt
4 large egg whites at room temperature
Special Equipment
a deep-fat thermometer

Steps:

  • Heat 2 inches oil in a deep 3-quart heavy saucepan over moderate heat until it registers 360°F on thermometer.
  • While oil heats, mix together cheese, flour, pepper, and salt in a bowl until combined well. Beat whites in another bowl with an electric mixer until they just hold stiff peaks. Fold in 1/2 cup cheese mixture to lighten, then fold in remaining cheese mixture gently but thoroughly.
  • Drop about 8 teaspoons of batter, 1 teaspoon at a time, into oil and fry, turning occasionally, until balls of batter are puffed, crisp, and golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain briefly. Make 3 more batches in same manner, returning oil to 360°F between batches. Serve immediately.

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