Everything you need to conquer life in the kitchen.
Say good riddance to Old Man Winter with these seasonal picks.
As a member, you can save and sort your favorite recipes -- for FREE!Join Food.com
Our most popular mains, sides and salads — here's what you want to eat for dinner right now.
Our home cooks have perfected top-notch remakes of your favorite restaurant dishes.
As a member, you can save and organize your favorite recipes and more.Join Food.com
We've got the cantina classics that will have your friends buzzing on May 5th.
Did you know that there's a new food holiday 365 days a year? See what today is!
ALSO NEW: Get Our New Food Holidays App!
As a member, you can save your favorite recipes, plan menus and more.Join Food.com
JoyfulCook shares more about her travels, living abroad and her favorite international cuisine.
Learn the best way to cook bacon, shred chicken and reheat pizza.
We've rounded up some of our home cooks' most entertaining kitchen mishaps.
Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
Showing 1-5 of 5
on April 22, 2011
I tried this as an entree for some very discerning friends. They rated it very highly. Of course I varied the recipe to suit the occasion.
When melting the cheese I put it on to baking paper which I had cut into squares - one square for each cup. This made it easier to slide off on to the upturned muffin pan I used to shape my cups. I also used smoked Tasmanian trout instead of salmon. I have since seen another variation on My Kitchen Rules. It really is a very exciting and original idea.
on November 29, 2007
By Chef floWer
on August 31, 2007
These are so yummy, I made 15 bite size cups and everyone really enjoyed them. These will be perfect for finger food or cocktail parties. I think the mixture could be made few hours before and refrigerated until ready to use and the cups can be made 10 minutes before serving. I followed the recipe as written but only used soy mayonnaise and smoked salmon. Thank you Jeweliespeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on August 04, 2007
Beautiful and delicious! These make great-looking appetizers. I like making parmesan crisps to go with salad, but never thought of forming them into elegant cups! Thanks for posting this...it's definitely a keeper!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Peter J
on April 08, 2007
Wow, so simple with great presentation and would be an ideal dinner party starter!. At first I imagined a disaster at trying to form the parmesan cups in the bottom of wine bottles but it worked really well. Because the cheese stays a little soft in the baking tray and the wine bottle naturally cools and sets the cheese it was really easy. I easily made 4 cups with one wine bottle so I think a single bottle could be used to form about 8 cups. And as for the taste it was just splendid, it was hard to imagine that fresh parmesan and this simple technique would look and taste so classy! Only thing I didn't have was fresh dill so used a teaspoon of dried dill in with the mixture rather than using as a garnish.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (51 g)
Servings Per Recipe: 4