111792 roast breast prosciutto italian herb Recipes

boneless skinless chicken breasts (approx 1 1/4 lb), italian dressing, oregano or 1/2 tsp italian seasoning, lemon pepper, garlic powder, mayonnaise

fresh green beans, artichokes (including the juice), fresh breadcrumb, olive oil, parmesan cheese, italian herb seasoning or 2 tsp pasta sprinkle seasoning, salt & pepper

chicken breasts, italian herb seasoning, garlic powder, kosher salt, fresh coarse ground black pepper, bay leaf, butter, onion, baby red potatoes

broccoli florets, trimmed and cut into bite-sized pieces, red onion, peeled and cut into bite-sized pieces, olive oil, dried italian herb seasoning, salt & freshly ground black pepper

warm water, extra virgin olive oil, sugar, bread flour, bread machine yeast, egg, mixed italian herbs

italian herb seasoning (or 1/4 tsp each oregano and basil), crisco extra virgin olive oil, fresh ground black pepper, crusty french baguettes or italian bread

italian sausage browned and cut up, tomato sauce 15 oz, frozen stir fry vegetables, frozen pepper stir fry, basil flakes, salt or to suit, pepper or to suit, italian herb, hot cooked rice

mascarpone cheese, prosciutto ham, finely chopped, turkey breast, approx . 6 lbs, lemon, halved, olive oil

chicken breast halves, prosciutto, garlic and herb cheese spread, olive oil, salt and pepper, butter, flour, white wine, chicken broth, fresh tarragon leaves, chopped

pork chops, onion powder, garlic powder, kraft roasted red pepper italian parmesan dressing, olive oil

chicken broth with mixed italian herbs, sun-dried tomatoes, olive oil, boneless chicken breast , cut into crosswise strips, sliced mushrooms, all-purpose flour, coarsely chopped fresh spinach, hot cooked penne pasta, grated parmesan cheese

water, olive oil, salt, bread flour, dry milk, sugar, bread machine yeast ., egg, italian herb seasoning (the kind with only herbs.)

boneless skinless chicken breast halves, prosciutto (italian dry cured ham), flour, egg, beaten, seasoned bread crumbs, butter, olive oil, cooking sherry (or red wine), ground sage, salt and pepper, mozzarella cheese

roasted red peppers, diced very small (can add hot roasted red peppers), water from can, reserved, garlic, chopped, salt to taste, italian herbs, crushed red pepper, olive oil

all-purpose flour, fast rising yeast (1 package), sugar, salt, extra virgin olive oil, divided, very warm water (120 f to 130 f), shredded parmesan cheese, italian herb seasoning

extra-virgin olive oil, balsamic vinegar, minced fresh italian herbs , such as oregano, basil, marjoram and parsley leaves, minced garlic, salt, freshly ground black pepper, yellow squash or zucchini, ends trimmed and sliced lengthwise into 1/4-inch thick slices, red onions , sliced crosswise into 1/3-inch thick slices, secured with toothpicks so that the rings stay together, eggplant, ends trimmed , sliced lengthwise into 1/3-inch thick slices, fennel , sliced lengthwise into 1/4-inch wedges, kosher or sea salt, for garnish, optional, grated parmigiano-reggiano, for garnish , optional

italian sausage and pasta soup, beef broth (i prefer homemade beef stock), diced tomatoes, garlic and onions, ribs celery, sliced, shell pasta, italian herb seasoning, italian sausage, place broth , tomatoes, celery, pasta and italian seasoning in a large saucepan. bring to a boil over medium-high heat; reduce heat and simmer, covered, for 20 minutes. meanwhile, remove sausage from casings. cook in a skillet, breaking up large chunks with the back of a spoon, until cooked through, about 15 minutes. add to pot with broth mixture and serve.

plain or tricolor rotelli pasta, italian dressing, dry italian herb seasoning, genoa salami, cubed, provolone, cubed, green bell pepper, chopped, red onion, chopped, sliced black olives