Parmesan Rounds With Lox Recipes

PARMESAN ROUNDS

Steps:

• Using a round cookie cutter, make four 1 1/2" circles per slice of bread.
• Butter each slice on one side.
• Broil, turning once until lightly toasted.
• In a small bowl combine the remainder of ingredients until smoothly blended.
• Spread 1 tsp on the buttered side of each "toast".
• May be frozen in an airtight container at this point - do not thaw before broiling.
• Broil 4" from heat for 3-5 minutes or until golden brown.
• Serve hot.

CREAM CHEESE AND LOX PASTA

Steps:

• In a large pot, cook pasta according to pakage directions; drain and return it to the pot.
• Meanwhile, in a medium saucepan, combine milk, cream cheese, Parmesan cheese, salt, black pepper, and onion powder.
• Cook over medium-low eat, stirring until cream cheese is melted.
• Add peas, reduce heat to low, and stir 4 to 5 minutes, or until sauce is warmed through.
• Add salmon and cream cheese sauce to the pasta in the pot.
• Cook over medium heat 3 to 5 minutes, or until thoroughly combined and warmed through, stirring frequently.
• Serve immediately.

PARMESAN POTATO ROUNDS

Steps:

• Pour butter into a 15-1/2-in. x 10-1/2-in. x 1-in. baking pan. In a plastic bag, combine flour, cheese, salt and pepper. Shake a few potato slices at a time in the bag to coat with the flour mixture. Place potatoes in a single layer over the butter. Bake at 375° for 30 minutes. Turn slices and sprinkle with Italian seasoning. Bake 30 minutes more or until tender.

PARMESAN CHEESE ROUNDS

Steps:

• Preheat the broiler to 425 degrees F.
• With a 2 1/8-inch cookie cutter, cut 2 rounds out of each slice of bread. Arrange the rounds on a baking sheet and place 5 inches from the heat source. Toast the bread on one side until they are golden brown, 3 to 5 minutes.
• Using a whisk, mix together the mayonnaise and Parmesan in a small bowl. Remove the bread from the oven and turn the rounds over to the untoasted sides. Spread each with a thin layer of mustard. Put 1 onion slice on top and cover with about 1 teaspoon of the mayonnaise mixture, spreading the mixture across the onion and bread.
• Broil until golden, about 1 minute. Never take your eyes off these; the time varies with different ovens. Work in batches of 24 rounds. Serve one batch hot while the next is cooking.

CRISPY PARMESAN ROUNDS

Steps:

• 1. Preheat oven to 300 degree. Line a large bakig sheet with parchment paper or foil. Draw eight 4-inch circles on the paper or foil, spacing at least 1-inch apart. In a small bowl, combine cheese and pepper. Divide mixture among circles, spreading evenly to edge of circle.
• 2. Bake 10 to 15 minutes or until cheese is melted and just beginning to brown on the edges. Cool on baking sheet. Carefully remove cheese rounds from parchment paper or foil.

PARMESAN ROUNDS WITH LOX

Steps:

• Heat oven to 400°F. For each round, spoon 2 teaspoons cheese onto ungreased cookie sheet; pat into 2-inch round. Place rounds 2 inches apart. Sprinkle each with pepper.
• Bake at 400°F. for 6 to 8 minutes or until edges are light golden brown. (Do not overbake.) Immediately remove from cookie sheet; place on wire racks. Cool 5 minutes or until completely cooled.
• To serve, top each round with lox, about 1/4 teaspoon crème fraîche and dill sprig. Serve immediately, or cover and refrigerate until serving time.