"cshenk" > wrote in message
...
> 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.

I can bake bread. I just haven't in some time. I don't personally like it
very much and I can get it for $1 a loaf at Dollar Tree and sometimes for
free at the bread loutlet so those seem like much better options.
>
> 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).

I made a cheese and jalapeno bread many years ago, but didn't care for it
enough to finish it beyond the first bite. Don't like garlic bread at all.
Don't have a bread machine any more. Had one and hated it. Gave it away.
>
> 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.

No. Don't like bread sticks.
>
> 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.

Ah... I could try that. Haven't made meatloaf in some time. We don't eat
pork aside from bacon. My meatloaf has a lot of veggies in it, tomato juice
or V8 and some oats. Will have to wait until I have more room in the
freezer. We haven't been eating the frozen food. I'm trying to do so now but
I don't eat a lot so I'm barely making a dent in it. I always make a lot of
small loaves asnd freeze them.
>
> 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

I don't think we'd like that. We both prefer beef to chicken.
>
> 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.
>
I forgot about the potatoes! I just need to get potatoes. I cut up Russets,
soak in ice water, then dry off, coat in Parmesan, salt, pepper, garlic and
whatever other seasonings sound good. I'm out of garlic right now too. I
think my order is supposed to come today. I forgot the oil. I coat the cubes
in olive oil before seasoning. Then I
cook in small batches in the air fryer. Very good! I have done wedges in
the oven like that. Haven't had any squash yet this fall. Haven't been into
a grocery store for some time.

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

Okay.