Easy Parmesan Crisp Bowls – Taste of Home (Video)

Who knew it would be SO easy to make an edible bowl out of shredded cheese?! Not me, until I found this delicious recipe from Taste of Home. You can submit recipes to them, and I believe this one comes from Melissa Wilkes of Augustine, Florida. Two ingredients is all it takes, let’s jump right in!!

Ingredients

  • 2 cups shredded Parmesan cheese
  • 1/2 teaspoon coarsely ground pepper

For the Salad:

  • 2 romaine hearts, cut into bite-size pieces (about 6 cups)
  • 1 cup grape tomatoes, halved
  • 3/4 cup Caesar salad croutons, slightly crushed

For the Caesar Salad Dressing:

  • 1 cup mayonnaise
  • ½ cup grated Parmesan cheese
  • 1 tsp Dijon mustard
  • juice from 1/2 lemon
  • 1 tsp Worcestershire sauce
  • 3 chopped garlic cloves
  • ¼ tsp EACH salt and black pepper
  • 1 tsp anchovy paste

Instructions

Grate Two Cups of Parmesan Cheese and chop 3 cloves garlic.

Mix in 1/2 tsp Black Pepper into the grated cheese.

Heat small pan over medium heat for two minutes. Sprinkle 1/4 cup cheese mixture into pan, forming 6-inch circle.

Cook 1-2 minutes until bubbling and edges are nicely browned.

Use a turner to remove from pan. Immediately invert over small bowl; press gently to form bowl shape, cool.

For the salad:

Slice one cup cherry tomatoes.

Add 2 cups torn or chopped romaine lettuce to salad bowl.

Add tomatoes and 3/4 cup croutons to the lettuce. Now let’s make a Caesar salad dressing!

For the dressing:

Combine 1 cup mayonnaise, ½ cup grated Parmesan cheese, 1 tsp Dijon mustard, juice from 1/2 lemon, 1 tsp Worcestershire sauce, 3 chopped garlic cloves, ¼ tsp EACH salt and black pepper, and 1 tsp anchovy paste. Whisk well.

Serve salad in Parmesan bowls.

Enjoy!

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Easy Parmesan Crisp Bowls!

This two-ingredient recipe is SO easy to make, and very tasty! You'll definitely want to serve your salad in this deliciously edible bowl!
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Ingredients
  

  • 2 cups Shredded Parmesan Cheese
  • ½ tsp black pepper

For the Salad:

  • 2 romaine hearts, cut into bite-size pieces (about 6 cups)
  • 1 cup grape tomatoes, halved
  • ¾ cup Croutons

For the Caesar Salad Dressing:

  • 1 cup mayonnaise
  • ½ cup grated Parmesan cheese
  • 1 tsp Dijon mustard
  • juice from 1/2 lemon
  • 1 tsp Worcestershire sauce
  • 3 chopped garlic cloves
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • 1 tsp anchovy paste

Instructions
 

  • Grate Two Cups of Parmesan Cheese and chop 3 cloves garlic.
  • Mix in 1/2 tsp Black Pepper with the grated cheese.
  • Heat small pan over medium heat for two minutes. Sprinkle 1/4 cup cheese mixture into pan, forming 6-inch circle. Cook 1-2 minutes until bubbling and edges are nicely browned.
  • Use a turner to remove from pan. Immediately invert over small bowl; press gently to form bowl shape, cool.
  • For salad, slice one cup cherry tomatoes. Add 2 cups torn or chopped romaine lettuce to salad bowl. Ā Add tomatoes and 3/4 cup croutons to lettuce.
  • For the dressing, combine 1 cup mayonnaise, ½ cup grated Parmesan cheese, 1tsp Dijon mustard, juice from 1/2 lemon, 1 tsp Worcestershire sauce, 3 chopped garlic cloves, ¼ tsp EACH salt and black pepper, and 1 tsp anchovy paste. Whisk well.
  • Serve salad in Parmesan bowls.
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

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