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--- recipes:parmesan_crisps [2016/12/09 13:26] – created jmarcos
+++ recipes:parmesan_crisps [2017/01/03 21:38] (current) – jmarcos
@@ Line 1: / Line 1: @@
+{{ :recipes:parmesan_crisps.jpg?direct&200|}}
+====== Parmesan Crisps ======
+/* Description */
+[[http://www.foodnetwork.com/recipes/alton-brown/parmesan-crisps-recipe/index.html | Good Eats - Say Cheese!]]
+<WRAP right>{(rater>id=100|name=Parmesan Crisps|type=rate|headline=off)}</WRAP>
+|**Preheat:** 300°|**Yield:** 10 crisps||
+|**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:11|
+====== Ingredients ======
+  * 3 ounces Parmigiano-Reggiano
+  * Freshly ground black pepper, smoked paprika, or cayenne, optional
+====== Directions ======
+  - 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 silicone 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.
+====== Notes ======
+  * While still hot, you can drape them over a spice jar and let them cool. Then you can top them with a meatball, salad or pop them on mash potatoes.
+/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
+/*
+====== Nutrition ======
+|Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] |
+|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
+|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
+*/
+{{tag>Recipes Appetizer/Hot GoodEats }}
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+replacing the "TagsNeeded" tag and separated by spaces. */
+/*
+---Recipe Types---
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+*/
+~~DISCUSSION~~