Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Parmesan Salsa ( Italian Glop) Recipe
    Lost? Site Map

    Parmesan Salsa ( Italian Glop)

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

    Sort by:

    • on December 03, 2010

      Good stuff! I wasn't quite sure how this was supposed to turn out. I used peppered Parmesan, had no fresh basil so used dried, came out as a kind of grainy spread. It's unusual, but I can see many uses for this. A keeper. K-Jon, thanks for posting . . . Janet

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 23, 2010

      What a taste treat! It really wakes up the taste buds. I lightly toasted thin slices of baggette and enjoyed this on top. I have also mixed it with diced tomato and placed on bread. Both ways have been good. I did top off some pasta and sauce with a little sprinkle on top, yumm. It is quite crumbly but the little pieces that fall off the bread are so good on the end of your finger. Waste not want not. Thanks for sharing your recipe. Made for PAC 2010.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 22, 2008

      K-Jon this is absolutely delish! I only made one change, and that was minor. I have an ulcer, so I had to back off the red pepper flakes. That's fine, because they can be sprinkled on right at the table. My grocery store has been having great big, beefsteak tomatoes, and I have made a meal out of slices of tomato, a healthy glop of Glop! Thanks K-Jon for a great recipe that has many uses. For the member who asked about another cheese to replace the parmesan, I'd suggest Romano. I use it in many dishes,as it's so much cheaper than Parmesan, and no one has ever questioned it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 28, 2008

      When I make this I always use reg parmesan and asiago, half and half, I like the tangy taste of the asiago and thats a lot less expensive then the Parmigaiano-Reggiano....

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 25, 2008

      This "glop" is GREAT! Does anyone have suggestions on the exact kind of Parmesan cheese for best results? Does any other cheese work in this recipe?

      people found this review Helpful. Was this review helpful to you? Yes | No
    « Previous 1 Next »

    Advertisement

    Nutritional Facts for Parmesan Salsa ( Italian Glop)

    Serving Size: 1 (147 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 743.3
     
    Calories from Fat 547
    73%
    Total Fat 60.8 g
    93%
    Saturated Fat 23.5 g
    117%
    Cholesterol 99.7 mg
    33%
    Sodium 1735.3 mg
    72%
    Total Carbohydrate 5.5 g
    1%
    Dietary Fiber 0.2 g
    1%
    Sugars 1.1 g
    4%
    Protein 43.8 g
    87%

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites