Mike's EZ Edible Parmesan Bowls

Name: Mike's EZ Edible Parmesan Bowls
Total time: 900 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 box Angel Hair Pasta [use as much as you think you'll need]; 1 tbsp Olive Oil; 1/2 tbsp Salt; 2 5 oz Tubs Shredded Parmesan; 1 Sprinkle Each: Dried Basil / Parsley-Italian Seasoning-Garlic Powder-Black Pepper; 1 Non-Stick Frying Pan; 4 tbsp Real Salted Butter; 1 tbsp Garlic Infused Olive Oil Or Regular; 2 tbsp Fresh Garlic [fine minced] Or 1/2 tbs Granulated Garlic; 1/2 tsp Italian Seasoning; 4 large Basil Leaves [chopped]; 1 Fresh Or Dried Parsley; 1 large Basil Garnish; 1 cup Extra Parmesan For Garnish

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Easy to make, even easier to clean up! You can also use these bowls for serving cold pasta salads or any other Parmesan based dish.

There's also a very easy garlic pasta recipe attached that's just as simplistic & flavorful as the parmesan bowls themselves!

Easy to make, even easier to clean up! You can also use these bowls for serving cold pasta salads or any other Parmesan based dish.

There's also a very easy garlic pasta recipe attached that's just as simplistic & flavorful as the parmesan bowls themselves!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Easy to make, even easier to clean up! You can also use these bowls for serving cold pasta salads or any other Parmesan based dish.

There's also a very easy garlic pasta recipe attached that's just as simplistic & flavorful as the parmesan bowls themselves!

Easy to make, even easier to clean up! You can also use these bowls for serving cold pasta salads or any other Parmesan based dish.

There's also a very easy garlic pasta recipe attached that's just as simplistic & flavorful as the parmesan bowls themselves!

Saved

Ingredients

15 mins

2 servings

Pasta
1 boxAngel Hair Pasta [use as much as you think you'll need]
1 tbspOlive Oil
1/2 tbspSalt
Parmesan Bowls
25 oz Tubs Shredded Parmesan
1Sprinkle Each: Dried Basil / Parsley-Italian Seasoning-Garlic Powder-Black Pepper
1Non-Stick Frying Pan
Pan Seasonings
4 tbspReal Salted Butter
1 tbspGarlic Infused Olive Oil Or Regular
2 tbspFresh Garlic [fine minced] Or 1/2 tbs Granulated Garlic
1/2 tspItalian Seasoning
4 largeBasil Leaves [chopped]
Garnishes
1Fresh Or Dried Parsley
1 largeBasil Garnish
1 cupExtra Parmesan For Garnish

Saved

Steps

15 mins

1

Place Parmesan Cheese in a clean frying pan, [use no butter or oils] in a circle as large or as small as you'd like. 1/2+ cup shredded Parmesan for smaller bowls. 2/3+ cup shredded Parmesan for medium bowls. 1+ cup shredded Parmesan for larger bowls
2

Turn pan on high and sprinkle on seasonings.
3

Turn pan off as soon as your cheese begins to melt and brown.
4

Grab a bowl of your choosing and flip it over. Lightly spray Pam if using any bowl bottom that you think may stick to your parmesan bowl.
5

Gently remove your Parmesan Cheese round with a large spatula and place it over your bowl to cool, harden slightly and mold. If you'd like a crisper bowl, fry your cheese a bit longer.
6

For your pasta: Bring water to boil and add olive oil and salt. Boil pasta 2 minutes under manufacturers directions. You'll finish cooking your pasta in your oil and butter pan.
7

Heat the same pan you fried your Parmesan bowls in and warm all of your pan seasonings. Be careful not to burn garlic.
8

Drain noodles and immediately place them in your hot frying pan with seasonings for 2 minutes +.
9

Place noodles in Parmesan serving bowl and add chopped onions, fresh Basil leaves, fresh or dried Parsley and extra shredded Parmesan as garnishes.
10

Serve hot with garlic bread.
11

Author's Note: These bowls cannot be reheated in the microwave. If you attempt to, they will instantly turn into a flat, oily piece of Parmesan.

Saved

Cooksnaps

Saved

MMOBRIEN @cook_2891564

on May 13, 2014 18:30

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!