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prosciutto

You Too Can Have Dinner Ready in Under an Hour With a Round of Applause!

28 April 2016
julieborruso
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baking powder, baking soda, BelGioioso fontina, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, casserole, Clabber Girl, domino sugar, eat, Eggland's Best eggs, food, Gold Medal all-purpose flour, Gold Medal flour, Hood heavy cream, kosher salt, Kraft, Kraft parmesan cheese, land o lakes butter, land o lakes unsalted butter, McCormick nutmeg, McCormick spices, Morton salt, prosciutto, recipe, ronzoni pasta, salsa, sour cream, tomato sauce, TruMoo milk, Wesson vegetable oil

Who doesn’t love a scrumptious creamy casserole? Personally, when I set my eyes on this prosciutto pasta casserole I knew what was for dinner tonight! With a short and simple ingredient list it’s a cinch to whip up and the entire family will be going back for seconds and thirds!

With under 10 ingredients and simple cooking methods, this dinner comes together with ease. If fontina or gruyere cheese sound to “fancy” for you, swap it out with another cheese of your choosing. Swiss is a good alternative as the flavors are close. Bake it up for 25-30 minutes and dinner is served! Don’t forget the crunchy bread and butter on the side!

 

 

Recipe and image courtesy of 12 Tomatoes

 

 

PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.

 

Quick Tip: Add some frozen peas for a little green color and a perfect way to sneak in the veggies!

 

Antipasto Skewers for your dinner party!

09 April 2016
Grace
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artichoke, cherry tomatoes, Kalamata Olives, mozzarella, Parsley, prosciutto, skewers


If you are hosting a dinner, this antipasto recipe will surely be a hit! Whether you would have old friends or new colleagues at home, there is no better way to catch up and mingle than to share a delicious meal. An antipasto or Italian appetizer usually has meats, anchovies, olives and cheeses, but your choices are endless.

This recipe is a great choice if your circle of friends or visitors love to occasionally drink wine.

 According to The Mediterranean Dish author Suzy, “You could change things up and use any number of ingredients that you like. For example, you can replace the prosciutto with salami or ham; and instead of fresh mozzarella, you can use any mild cubed cheese that you like. Simple!”

Recipe and photo courtesy of The Mediterranean Dish

PLEASE VISIT THE NEXT PAGE FOR A LIST OF INGREDIENTS.

This Beef Pastry Recipe Isn’t as Hard as People Seem to Think it is

24 January 2016
Grace
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beef, Beef Tenderloin, beef wellington, Dijon mustard, prosciutto

Many times Beef Wellington is a dish that is used to test an amateur chef’s abilities in the kitchen.  But what people don’t realize, is that this recipe is incredibly easy to make.

This recipe serves about 4 people and is ready in under an hour.  because the meat is enveloped in a pastry shell, you should have a meat thermometer on hand to get the perfect temperature.

GO TO THE NEXT PAGE FOR INGREDIENTS, DIRECTIONS & FURTHER COMMENTS

A Light Fruity Appetizer, Draped in Smoky Meats

22 November 2015
Grace
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Argo cornstarch, baking powder, baking soda, balsamic, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Fruit Skewers, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, mozzarella, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, prosciutto, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

This is a light dish that, usually served in summer, is good all year round to cleanse the palates of the crowd. To me, cooking is just like other hobbies – occasionally I need to try something out of the ordinary to keep it interesting. Nothing seems more opposite than smoky meets and sweet melon, but that’s just why this combination works! Toss in a ball of creamy mozzarella, and you’ll be amazed at how something so simple, can taste so amazing!

 

Easy and elegant, these mini skewers will start the party off, without filling them up before the feast.  Drizzle on a balsamic reduction, or you can cheat with balsamic dressing, as well.  One melon makes about 20 skewers, but make sure you have enough prosciutto and mozzarella, if you plan on a large gathering, because these tasty tid-bits go fast!

Recipe and photo courtesy of  The Comfort of Cooking

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

 

Quick tip: You can substitute another melon like honeydew or mango in place of cantaloupe.

Now THIS Is Some Good One-Pot Chicken!

23 August 2015
Grace
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Argo cornstarch, baked, baked chicken, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, chicken, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, dinner, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, one-pot, one-pot chicken, one-pot dinner, one-pot meal, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Pompeian, Pompeian extra virgin olive oil, Pompeian olive oil, potato, potatoes, Powdered sugar, prosciutto, Prosciutto-Wrapped Ricotta Chicken, recipe, ricotta, ricotta cheese, ricotta stuffed chicken, Ritz crackers, Sara Lee, Sargento, scalloped potatoes, slow cooker, Stuffed Chicken, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, wrapped chicken

This Prosciutto-Wrapped Ricotta Chicken comes packaged with a delightful potato side, making it a nice one-pot meal – and a rather gourmet one at that. And you can have it ready in about an hour! I love prosciutto rolls as a snack, and they’re absolutely perfect on Triscuits. I have to admit, I hadn’t thought about using them as a part of a fancy chicken dinner.

 

Thanks to the use of ricotta, you have a nice, creamy flavor to go with the savory herbs and meat, but not so much creaminess that you feel really weighed down.  I suppose that some people might want to cook some sort of simple green vegetable to go with this meal, but with the delicious stuffed chicken, the prosciutto forming a savory crust, and those heavenly scalloped potatoes, I can’t say that you absolutely have to have anything else. This is a dish easy enough to have for a midweek dinner but fancy enough to serve when you have company over.

 

Recipe and photo courtesy of  RecipeTin Eats.

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

 

Quick tip: If you’re serving these to a larger group of people, you can double or even triple the recipe. Just bake them in two or three pans instead of trying to make everything fit into one.

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