Sentences with phrase «use prosciutto»

Use prosciutto if Serrano is unavailable, and make sure the relish is nice and acidic to stand up to the richness of the ham and eggs.

However I did use prosciutto instead of pancetta so maybe that added to the saltiness.

Swap in some strawberries for the blackberries, use some fresh mozzarella instead of the goat cheese, or even skip turning on the oven all together and use some prosciutto in place of the turkey meatballs.

I like to use prosciutto and salami or pepperoni.

For the prosciutto + provolone version, I like to use prosciutto di San Daniele because of its slight sweetness, but di Parma would be fantastic as well!

If you use prosciutto instead of pancetta, you may not need to bake for quite as long.

We also stepped up the overall flavor profile by using Prosciutto and Gruyere cheese - your guests will love it!

Although I used prosciutto in my bread crumbs, this could easily be omitted if needed.

If using prosciutto and / or mortadella, drape slices so that the meat folds over itself to make a pleated mound down the length of the roll (about 4 slices total).

I used prosciutto instead of ham because a) I had it on hand and b) that is what my grandmother used.

One - up the classic combo of bacon and grilled cheese by using prosciutto.

Not exact matches

Less frequently, I've seen cream cheese used in savory pastries, paried with prosciutto, sundried tomatoes or with herbs.

The website is dedicated to educating chefs and foodservice professionals on using the entire leg of Prosciutto di Parma with tips and training that reduce waste and boost profits.

This easy appetizer dish is similar to the one they had there that was made with prosciutto but I like using...

We made sure to really treat ourselves right by using quality ingredients such as... Prosciutto de Parma, Genoa Salami, fresh picked basil from the garden, homemade roasted red peppers, Fig Balsamico Dressing made at a local restaurant and fresh Mexican Chorizo.

Juicy watermelon, crispy prosciutto (you can also use bacon or pancetta), spicy arugula and grilled halloumi cheese would be layered together and then sandwiched between two good - quality slices of multi-grain bread (I like this local brand).

I also used bacon instead of prosciutto, although I think the prosciutto would also be splendid.

If the asparagus is thicker, you may use one for each prosciutto wrap so you will need less of them.

I used your spinach white pizza on one, and a prosciutto arugula pizza for the other.

But turning piles o» meat, bacon fat and prosciutto into ethereal and succulent meatballs looks like a much better use of time.

Could have done without the prosciutto; we use smart balance instead of butter.

I make these quite often, but I sometimes use all Humboldt grassfed ground round and no pork shoulder, as well as 4 ounces of chopped pancetta from Trader Joe's in place of the pork fat and prosciutto.

I have a meat grinder at home which I have never used, so I think I am going to try your (and Appleman's) advice about grinding it up with the bread and prosciutto together.

You can use either one here — prosciutto would probably be easier to wrap around the figs, and you might not even need the toothpicks.

I might use leftover sliced pork tenderloin, chunks of picnic fried chicken, a little of Sunday's bacon, or specially purchased beautiful prosciutto.

I was happy that I even decided while buying ricotta to get some prosciutto instead of just using ham or bacon like I was going to and it was really good.

It's the wonderful prosciutto from Jimmy's in downtown Dallas and if you've ever been there, you know it absolutely must be used because of it's great quality and taste.

I've been meaning to try something like this, and I LOVE the use of prosciutto and bread crumbs.

Play around with other possibilities like using different cheese, substitute ricotta for goat cheese if you like, especially Poppy's homemade ricotta, add bacon or prosciutto bits.

This Italian - inspired breakfast toast combines salty and sweet to perfection with its use of Medjool dates, manchego cheese and decadent prosciutto.

I made a bread using Vermont Cheddar, diced apples and diced prosciutto!

Line the pan with slices of prosciutto in a single layer and add spices, if using.

I caramelized shallots but you can also use onions in these prosciutto and blue cheese appetizer spoons as long as you chop them very finely.

Use leftover biscuit dough to create crunchy croutons for this crispy prosciutto - topped broccoli salad.

If you are cooking turkey on Easter Sunday, this Turkey and Prosciutto Zucchini Bake is a great way to use up any leftovers.

This Turkey and Prosciutto Zucchini Bake is my go - to recipe to use up turkey leftovers.

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

Start to roll the tortillas horizontally, gently using your fingers to push the cashew cream and prosciutto in towards the rolled tortilla, so the mixture doesn't snowball out at the end.

This savory filling, especially with the salty Romano cheese and prosciutto, is used to provide a pleasing contrast to the sweet crust.

As much as you may think it's a good plan to crisp up the prosciutto, or use bacon, DO N'T!

I made it with some cubed prosciutto, mushrooms, and an italian cheese blend; used shredded low - fat cheese for the crust.

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

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I cut the Fontina into 6 pieces that were about 1/4 in thick, 1/2 in wide, and 2 in long, sprinkled a few bits of the sage on it (use sparingly), and then wrap each piece with a single slice of prosciutto.

You can also substitute the meat using some baked ham or prosciutto, or make it vegetarian and just add extra cheese or some veggies like zucchini, squash, brussels sprouts or mushrooms.

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

Hormel Foods first used high - pressure pasteurization in 2001 on its line of prosciutto, which is available to both retail and foodservice clients.

I didn't have prosciutto so I used bacon.

The use of authentic ingredients is very important to our customers and this is especially true with our authentic continental meats such as Spanish chorizo, German salami, Italian Parma ham and prosciutto, and Belgian Paté.

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