Remove from oven; cool.
For the Pesto Caesar Salad Dressing
eat to low; simmer, covered, for 15-20 mins until tender
iles 1 inch apart. Bake for about 4 mins. Let cool
Preheat oven to 350\u00b0F. Arrange tortilla wedges on a baking tray lined with parchment paper. Sprinkle with Parmesan and bake for 4-5 mins, or until golden brown. Let cool. Meanwhile, crisp prosciutto in oven for 3-5 mins.
Combine prosciutto, salad greens, chicken, blue cheese, pear and pecans in a large serving bowl. Whisk together olive oil and vinegar. Season then pour over salad and toss to combine.
Serve salad topped with Parmesan crisps.
ith a silpat liner.
For the Crisps: Place a 2 1
he pot.
Add the Parmesan and stir until smooth. Season
To make Parmesan crisps, heat oven to 400\u00b0F.
he oven to 425\u00b0F. For the Parmesan crisps, using a pencil, draw
celery and parsnip; cook, stirring, for 5 mins. Add 2 cloves
over and cook on high for 5 hours.
Stir in
inch apart.
Bake for 5 to 8 minutes, or
Cut wonton skins in half diagonally.
Arrange wonton skins in a single layer on baking sheet coated with vegetable cooking spray. Combine water and next 5 ingredients.
Brush evenly on triangles and sprinkle with Parmesan cheese.
Bake at 375\u00b0 for 5 to 6 minutes, or until golden brown.
Remove to wire racks to cool. Store in airtight container.
Yields about 40 crisps, 15 calories per crisp, 0.4 gm fat, 1 mg cholesterol.
Preheat the oven to 400\u00b0F. Combine cheese and chili pepper in a medium bowl. Drop level tablespoons of mixture onto a parchment paper-lined baking pan.
Bake for about 3 mins. Let stand until set before serving with soup.
preheat oven to 400* mix cheese and rosemary and place on slightly greased pan, spread to flatten
allow 1\" between crisps bake about 5 min then turn and bake 1 min or until brown
cool on wire rack
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
Preheat the oven to 300 degrees.
Grate cheese on the small hole side of a 4-sided box grater into a small bowl.
Using a tablespoon measure, place cheese in mounds onto a nonstick silicon pad or greased parchment paper-lined cookie sheet.
Flatten out mounds with the back of a spoon, making sure mounds are at least 4 inches apart.
Season with pepper, paprika, or cayenne, if desired.
Bake on the middle rack of the oven for 5 to 6 minutes or until golden.
Preheat oven to 400\u00b0F (200\u00b0C).
In a large bowl combine all ingredients. Place 2 tablespoonfuls of parmesan mixture onto a parchment lined cookie pan, spacing approximately 2\" apart. Bake 5-7 minutes or until light and golden, being careful not to burn. Remove from oven and let sit for 2 minutes.
Using a small spatula carefully remove from pan and place on a rack to cool. Alternatively place on a rolling pin or cup to cool for an interesting curved shape (after sitting for the 2 minutes).
Preheat oven to 400 degrees.
Cover baking sheets with non-stick baking parchment and lightly brush parchment with butter.
Sprinkle cheese in mounds on baking sheets and flatten slightly with a fork to 2-inch rounds.
Bake for 2-1/2 minutes.
Sprinkle Parmesan rounds with chives and bake for 30 seconds or until golden brown.
Remove Parmesan rounds from oven.
Leave for 2 minutes to become crisp.
Using a metal palette knife, transfer to a wire rack to cool.
owl or plate, combine breadcrumbs, parmesan, salt and pepper.
Place
Preheat oven to 400 degrees F.
Line the baking sheet with the silpat (preferred) or parchment.
Place a heaping tablespoon of Parmesan on the lined baking sheet and lightly pat it down to make about a 2-inch circle.
Repeat with the remaining Parmesan, placing the spoonfuls about 1 inch apart.
Bake at 400 degrees F for 3 to 5 minutes until golden and crisp.
Allow to cool on the baking sheet before removing carefully with a spatula for serving.