Parmesan Baskets Recipe Reviews - Allrecipes.com (Pg. 2)
Photo by RebeccaD
Reviewed: Jul. 14, 2011
So easy and yummy! These make for a great presentation! I used asiago and they turned out delicious.
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Photo by RebeccaD

Cooking Level: Intermediate

Living In: Millerton, New York, USA
Reviewed: Jan. 1, 2011
Fixes for when I messed up: I didn't have parchment, so I just used the cookie sheet. Turned out OK. Oily, but OK. When I tried to move them from the pan to the molds (I was using an upside-down mini muffin pan), I realized I'd waited too long and they were no longer pliable. So, I just tossed the muffin pan in the oven with the flatish cheese on top. The melted right over after about a minute. I really liked the shape.
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Cooking Level: Expert

Living In: Tacoma, Washington, USA

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Photo by lovestohost
Reviewed: Oct. 12, 2010
I love these! I've often made them as crisps for salad garnishes, but never thought of forming them into a basket. I used them to hold Parmesan Spinach Balls as an appetizer at a dinner party last night and the presentation received rave reviews! 2" makes a SMALL bowl, FYI; the only thing I could drape them over was shot glasses! I will make larger circles time. THANKS for a great recipe, Terry!
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Photo by lovestohost

Cooking Level: Intermediate

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Reviewed: Oct. 9, 2010
Another great way to serve parmesan. Try grating on top red and green peppercorns - not too fine, not too coarse - just before baking the parmesan. The flavors blend very well and they look like freckles. I make mine tiny - 1 inch - when I want to serve them flat for scooping vegetable dips like eggplant caviar. Raw sesame seeds sprinkled before baking blend very well too. Don't use toasted sesame - it will burn and will affect the taste. Thanks for posting the basket version. I had never thought of it.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Englewood, New Jersey, USA
Living In: Athens, Attica, Greece

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Reviewed: Oct. 5, 2010
Yum, I love these Terry! I too just made rounds to add to my spinach, quinoa and cucumber salad which I'm enjoying right now. I'm going to have to think of something clever to place in the bowls as they do sound just adorable. Thanks so much!
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Photo by LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA
Reviewed: Oct. 4, 2010
These were fun to make. I remember in a restaurant making just small circles for I think salad. But, I wanted to try the bowl idea. I thought a 2" circle sounded kind of small. So, I used a piece of parchment and drew circles with a large coffee cup that was 3 1/2 inches. I flipped it over and spread the parmesan in the circles. Mine were kind of big, so they had to bake 8 minutes to get lightly browned. Once out of the oven I cooled for about 3 or 4 minutes or until they would loosen from the parchment. I then draped them over empty plastic fruit/applesauce cups I had saved. They held there shape nicely once they cooled. I thought a filling might be good for an oderb. But, I made mine kind of big, so they might work for something like a dip.
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Photo by Holiday Baker

Cooking Level: Expert

Home Town: Detroit, Michigan, USA
Living In: Richmond, Virginia, USA
Reviewed: Oct. 2, 2010
I made these as round crisps to use as garnish on salad, so I left them flat after cooking. It was a night for Spanish tapas, so I used manchego cheese instead of parmesan (slightly softer and larger chunks when grated). The recipes I found here and elsewhere didn't mention how thick to leave the cheese when putting it on the cookie sheet. However...after spooning it out, it was pretty obvious. I did one alone on a sheet as a test and that turned out to be an important step, since I changed my technique when I did the real ones. (Plus the chef needs a snack, right?) I did three at a time on the cookie sheet. Because manchego is a softer cheese, there was more oil/moisture on the sheet and I didn't want a mess in the oven. They needed 8-10 minutes to get browned and crispy. They were quite soft and shapable when I took them out of the oven, but I put them on parchment paper on a cookie rack to cool. Once they were firm enough to pick up by hand, I removed the paper so they would dry out completely. Delicious, crispy, and a great addition to the salad!!
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