"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

PARMESAN BOWLS Recipe

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This recipe for PARMESAN BOWLS, by , is from Chapter Three Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, January 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. wedge Parmigiano Reggiano Cheese

Directions:
Directions:
1. Heat oven to 350.

2. Shred cheese. On ungreased cookie sheet or parchment paper lined cookie sheet, make six 5-inch circles of cheese.

3. Bake 6-8 minutes until golden brown.

4. Using thin metal spatula, lift each circle and put into muffin tin to form a little bowl.

5. Cool until formed. Remove and use as salad bowls for any salad.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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