Sentences with phrase «prosciutto cups»

Making the quiche: Divide the sauteed spinach among the prosciutto cups.

Not exact matches

1 pound fettucine 2 tablespoons kosher salt 3 tablespoons unsalted butter 1 pint Brussels sprouts 1/2 cup pecans, coarsely chopped 4 slices prosciutto or Serrano ham Freshly ground black pepper White truffle oil, for garnish (optional)

I followed the recipe to a «T», but skimped on the onion by about a 1/4 cup (the remnant hunk I had in the fridge only went so far), and omitted the ham (didn't miss it all, though I might experiment with some crisped and crumbled prosciutto when I reheat for dinner).

I have been craving some prosciutto and and cheddar scones and couldn't find a recipe so I tweaked this to match my mouthdemands by omitting the mustard, hot sauce, and paprika and instead went for a dryer scone with about 1/2 a cup of it added instead.

1 medium head cauliflower, cut in 1 inch pieces Olive oil Salt 3 ounces thinly sliced prosciutto or pancetta 1 pound orecchiette pasta 1 cup frozen peas, defrosted 1/2 cup finely grated Parmigiano Reggiano cheese, plus extra for serving Freshly ground black pepper

2 skinless, boneless chicken breast halve, about 6 oz each Olive oil Salt and black pepper to taste 2 slices prosciutto 10 very thin asparagus spears, trimmed — divided 4 large, thin slices provolone cheese 1/4 cup grated Parmesan cheese Chopped parsley or chives for garnish

WHOLE GRAINS RICE QUICK COOK Prosciutto Asparagus Farro INGREDIENTS 1 quart low sodium chicken broth 1 cup Village Harvest Farro Perlato 2 Tbsp.

2 cups arborio rice 3 tablespoons extra virgin olive oil 4 ounces prosciutto, cut into strips or chunks 2 small yellow onions, chopped 1 cup white wine 6 - 8 cups chicken stock (I used 6) 1 (15 ounce) can pure pumpkin 1 teaspoon cinnamon 1 teaspoon cumin

6 servings (serving size: about 1 1/3 cups arugula mixture, 3 peach wedges, about 1/3 ounce prosciutto, 1 1/2 teaspoons balsamic syrup, and 1 teaspoon cheese)

2 cups Swiss or Gruyere Cheese, thin slices 8 ounces Prosciutto Ham (or any favorite ham), thinly sliced

3 - 4 large eggs 1/4 cup Parmesan shavings 1 loaf ciabatta 1 clove garlic 1/2 lb fontina (or other mild melting cheese like Bel Paese, un-aged Manchego, or Monterey Jack), thinly sliced 3 slices prosciutto 1 tbsp basil, julienned (optional)

4 large boneless skinless chicken breasts, cut in half crosswise 1 cup mayonnaise 1/4 cup finely chopped sun - dried tomatoes packed in oil (pat dry with paper towels) 1/2 cup finely chopped fresh basil 5 slices prosciutto, thinly sliced, finely chopped 1/2 cup chopped artichoke hearts (packed in water) 1 tablespoon finely minced garlic 3/4 cup freshly grated Parmesan cheese 12 sheets Filo dough, defrosted 8 tablespoons unsalted butter, melted Coarsely ground black pepper Maldon Sea Salt, coarse sea salt or Kosher salt

Ingredients: 8 Paris Mushrooms (I used medium size) 2 cups of grated corn bread 1 clove of grated garlic 2 tbsp Oil 1/2 cup cured cheese (grated) Salt and pepper 3 slices of prosciutto 1 branch of rosemary 2 tbsp of minced Purple Onion

ingredients GLUTEN - FREE PENNE WITH SPRING PEAS, PROSCIUTTO, AND CREAM SAUCE 1 and 1/2 cups fresh spring peas (shelled) 1 pound gluten - free penne pasta 3 tablespoons unsalted butter 4 cloves garlic (peeled, minced) 1 and 1/2 cups prosciutto (thinly cut into 1 / 4 - inch strips lengthwise) 3/4 cup heavy cream 1/2 cup parmesan (freshly grated, plus more to taste) 1/2 cup parsley (chopped, plus more to garnish) Kosher salt and freshly ground pepper PROSCIUTTO, AND CREAM SAUCE 1 and 1/2 cups fresh spring peas (shelled) 1 pound gluten - free penne pasta 3 tablespoons unsalted butter 4 cloves garlic (peeled, minced) 1 and 1/2 cups prosciutto (thinly cut into 1 / 4 - inch strips lengthwise) 3/4 cup heavy cream 1/2 cup parmesan (freshly grated, plus more to taste) 1/2 cup parsley (chopped, plus more to garnish) Kosher salt and freshly ground pepper prosciutto (thinly cut into 1 / 4 - inch strips lengthwise) 3/4 cup heavy cream 1/2 cup parmesan (freshly grated, plus more to taste) 1/2 cup parsley (chopped, plus more to garnish) Kosher salt and freshly ground pepper (to taste)

Finely chop, then mix in a large bowl with eggs, garlic, ricotta, prosciutto, parsley, and 1/3 cup Parmesan.

ingredients GLUTEN - FREE PENNE WITH SPRING PEAS, PROSCIUTTO, AND CREAM SAUCE 1 and 1/2 cups fresh spring...

2 thin crust, 12» prepared crusts (I used Golden Home Ultra Thin crusts from Bigg's / Remke) 1 cup your favorite healthy pizza sauce 1 1/2 cups shredded part - skim mozzarella 2 cups cherry tomatoes (we cut them in half) 2 cups arugula Basil leaves, torn (optional) 6 slices prosciutto, cut or torn into thin strips (substitute ham — less salt and lower cost) Shaved Parmesan Red chili flakes, optional

Stay tuned for another perfect pair next week, who met by swiping right on Hinge... Mushroom Stuffed Pork Tenderloin Ingredients: 2 (1 — 1 1/2 pounds) Pork Tenderloins 2 tablespoons Extra-Virgin Olive Oil 4 ounces Prosciutto, chopped 2 tablespoons Shallots, minced 2 cups Button Mushrooms, finely chopped 2 cloves Garlic, minced 1 tablespoon fresh Rosemary, chopped 1 - 2 Sprigs fresh Thyme 1/2 teaspoon Oregano 1 teaspoon Kosher Salt 1/2 teaspoon Ground Black Pepper 1 tablespoon fresh Parsley, minced Directions: Preheat oven to 400 degrees Fahrenheit.

Line the inside of each cup with prosciutto.

Ingredients butter, for the serving dish 1/2 French baguette (or 1 batard), cut into 1 - inch cubes 1 large shallot (or 2 small), thinly sliced 1/8 pound very thinly sliced prosciutto, chopped 1 cup white wine (I used Barefoot Chardonnay) 1 1/2 to 2 cups (6 — 8 ounces) grated Gruyère 1 sprig fresh thyme, leaves removed, stem discarded 1/2 teaspoon freshly ground black pepper

1/4 cup plus 2 tablespoons basil pesto 4 8 - inch round flatbreads (or 8 slices of your favorite bread) 8 ounces fresh mozzarella, thinly sliced 2 ounces goat cheese 2 ripe tomatoes sliced 1/8 pound thinly sliced prosciutto di Parma

8 (U-16) shrimp, peeled and deveined, tails intact 4 slices prosciutto, sliced in half lengthwise 2 jalapeño chiles 1/4 cup olive oil 1/4 cup chili sauce 2 tablespoons minced green onion 2 teaspoons lemon juice 2 cloves garlic, minced (about two teaspoons) 1 teaspoon coarse kosher salt 1/2 teaspoon ground cayenne pepper 1/2 teaspoon freshly ground black pepper 1/4 cup minced green onions, for garnish

1/2 Teaspoon sea salt 3 Tablespoons extra virgin olive oil, plus more for garnish 1/2 Cup chopped onion 1 Tablespoon chopped prosciutto 1 Tablespoon of minced celery 1 Quart of chicken broth 1 Teaspoon dried marjoram 2 Pinches freshly grated nutmeg

For each serving, place 1/2 cup of each melon in the center of the plate; place about 1/3 ounce prosciutto on top of the melon, followed by a few basil leaves, 4 fig quarters, and a few arugula leaves.

Butter your muffin tin and line each cup with a slice of prosciutto.

Below is my recipe for prosciutto and hash brown egg cups.

This one time: I offered Paul Rudd a solo cup filled with prosciutto - wrapped asparagus I scavenged from a holiday party (he declined).

Ingredients 4 ounces red Swiss chard, stemmed and chopped (about 3 cups packed) 3 cups low - salt chicken broth (you may not use all of it) 3 tablespoons butter 1 tablespoon olive oil Large pinch of sea salt 3/4 cup thinly sliced leek (white and pale green parts only) 1 cup Arborio rice 1/4 cup dry white wine 2 ounces prosciutto, minced (about 1/4 cup) 1 1/2 tablespoons mascarpone cheese 1 tablespoon chopped fresh Italian parsley Pepper Preparation Cook Swiss chard in a pot of boiling salted water until crisp - tender, about a minute.