from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A hard, sharp, dry Italian cheese made from skim milk and usually served grated as a garnish.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- adj. From Parma
- n. Someone from Parma (the Italian city or region)
- n. Alternative form of parmesan (a kind of cheese).
from the GNU version of the Collaborative International Dictionary of English
- adj. Of or pertaining to Parma in Italy.
- adj. Parmesan cheese.
from The Century Dictionary and Cyclopedia
- Of or relating to Parma, a city in northern Italy, or its inhabitants, or the province or former duchy of Parma.
- n. [lowercase] Parmesan cheese.
- n. An Italian form of drinking.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. hard dry sharp-flavored Italian cheese; often grated
In this hearty vegetarian dish, a takeoff on traditional eggplant parmesan, meaty portabella mushrooms are dressed in a rich tomato sauce and covered with mozzarella and Parmesan cheese.
The recipe does not go back further than my childhood and has gone through many changes; the lady we got the recipe from sprinkled the casserole in Parmesan cheese.
Try making the monkey bread, dipping the dough balls into melted butter and garlic, then rolling them in Parmesan cheese.
Then I tossed in Parmesan as well, added the tomato/veggie sauce and covered the whole thing with more parmesan and some other grated cheese I had left over.
Grated Parmesan (another nice thing about Ajijic where excellent Reggiano Parmesan is available if a bit dear)
A fourth part of the whey is now taken out of the kettle, and the curd is heated to 180°, stirring it rapidly all the time; and a few pinches of powdered saffron are thrown in, which not only colour it, but give that peculiar flavour always perceptible in Parmesan cheese.
Jim’s food sculptures include a bust of Christopher Columbus in Parmesan cheese, Terry LaBonte's No. 5 Chevrolet carved from 3,500 pounds of yellow cheddar cheese, and much more.
Not to be confused with Chicken Parmesan, which is fairly heavy and smothered with tomato sauce, Parmesan Chicken is, while breaded, very light and almost delicate.
Although not as well known as Parmesan, it has a distinctive and interesting flavor that is well worth experiencing.
One is to add ingredients rich in glutamate, such as Parmesan (even a rind tossed into the soup pot deepens flavor) or other types of aged cheese; soy sauce; tomato products such as juice, paste or ketchup; and fish-based sauces (like Worcestershire and Thai fish sauce).
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