Do you know of any good recipes that call for a LOT of parmesan cheese?

[Princess Buttercup]

My Italian exchange student gave me a HUGE block of parmesan cheese that is SO good. But I don't want it to go moldy before I'm able to use all of it.
So any recipes that call for parmesan cheese will be greatly appreciated.

[Mommyto4]

As stated all over the web, Parmesan cheese can be frozen and do quit well . sounds like you got a lot, mmmmm love me some Parmesan cheese!!!

[NeverNeverland]

Yeah send me some too

Here are some recipies from yahoo food: Search on Yahoo! Food

And about.com:
Parmesan Cheese Recipes Index

[LLEBREKNIT]

Mmmmm Cheese.

[Princess Buttercup]

We've already eaten through half the block. I think I'll freeze the other half. I was trying to remember the recipe for a dip that has parmesan cheese , mayonaise, artichoke hearts, etcetera. It is really good but also really fattening so maybe it's a good thing I can't find the recipe.

[Valorie]

Look for a cheesy chicken parmigana (sp?) recipe. I use the recipe out of Joy of Cooking.

[StrikeYerColors]

My Alfredo sauce recipe!

On med-low heat, melt 2 Tbsp butter in sauce pan. Saute 1 tsp minced garlic in the butter until tender, 1-2 mins. Try not to let either the butter or garlic brown. Add 1 pint heavy whipping cream, continue stirring occasionally to prevent it from burning. Turn the heat up and stir until it is scalding (just before boiling). Then turn heat to low, and add about 1 cup grated Parmesan (Asagio is good too). Stir it in well, melting the cheese. Keep on low heat, stirring often, while you cook your pasta to let it thicken.

Makes a fairly large batch. When I cook pasta for 4, I use about half, or slightly more, and refridgerate the rest for later. Can be halved. If also great with a few big spoonfuls of jar pesto stirred in.

[winder*wonder]

My Alfredo sauce recipe!

On med-low heat, melt 2 Tbsp butter in sauce pan. Saute 1 tsp minced garlic in the butter until tender, 1-2 mins. Try not to let either the butter or garlic brown. Add 1 pint heavy whipping cream, continue stirring occasionally to prevent it from burning. Turn the heat up and stir until it is scalding (just before boiling). Then turn heat to low, and add about 1 cup grated Parmesan (Asagio is good too). Stir it in well, melting the cheese. Keep on low heat, stirring often, while you cook your pasta to let it thicken.

Makes a fairly large batch. When I cook pasta for 4, I use about half, or slightly more, and refridgerate the rest for later. Can be halved. If also great with a few big spoonfuls of jar pesto stirred in.

that sounds delicous.
i might actully use that.

[Princess Buttercup]

that sounds delicous.
i might actully use that.

I agree. I think I might try that one too.

Valorie, I did make some chicken parmigiana with it too!


I now have only about a teaspoon of it left.