Julie Bove wrote:

> I have some things to use up that I bought at the start of the
> pandemic. One is that powdered Parmesan cheese. I also have a lot of
> Parmesan/Romano combo. For awhile, someone was eating about a pound a
> day, putting it on anything and everything. Then consumption stopped
> unless I made something with it in there.

(List snipped but all sounds reasonable).

You don't mention it often but you do bake bread. Parmesan works there
in several ways.

If you have a favorite dough that also likes up to 1/2c cheese, try
parmesan for it. It's apt to be a little dense but in the right
applications, this is a good thing. Makes some very nice garlic bread
for example. Can be baked in the machine if you like (paddle removed
if it bugs you).

Do you like bread sticks? Make a fairly firm dough (not too sticky)and
pat or roll it out to about 1/2inch thick. Cut to strips then roll
strips in Parmesan and other spices you like (parsley and a little
black pepper plus a sea or coarse salt work nicely). I like kosher
flaked salt here. Bake as normal, preferably not touching.

A lot of people like to add Parmesan to meatloaf as a portion of the
filler. 1/4c to 1lb meat (or meat mix if combining beef and pork)
seems to be the normal proportions. Adds a bit of healthy calcium.

Next is a little wierd and I've not tried it, but I've seen it and it
was always gone by the time I got to it. It's a variation on panko
crusted fried chicken but it's rolled in mayo and Parmesan for the
coating. This can be baked or fried in a pan. I'd try baked first
myself. Most had bits of greenery (assume dried chives?) sprinkled
about.

https://www.hellmanns.com/us/en/reci...en-recipe.html

Lots of other hits on it. That one is simpler than many others. I
like the idea of baking potato wedges along side and would be tempted
to add a Delicata Squash or Acorn squash along side.

Humm.... I may try it today with some bone in chicken thighs...