Not Fried Fried Provolone Food

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SAUSAGE-PROVOLONE PATTIES WITH FRIED EGGS



Sausage-Provolone Patties With Fried Eggs image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 12

6 ounces thick-cut bacon, cut into 3/4-inch pieces
3/4 pound pork tenderloin, cut into 3/4-inch pieces
2 tablespoons dry white wine
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 teaspoon dried sage
1/2 teaspoon red pepper flakes
3/4 teaspoon sugar
Kosher salt and freshly ground pepper
1/2 cup diced provolone cheese
1 tablespoon vegetable oil
6 to 8 large eggs

Steps:

  • Put the bacon in a medium saucepan and fill with water. Bring to a simmer over medium heat and cook 20 minutes; drain, rinse under cold water and pat dry. Combine the bacon, pork tenderloin, wine, garlic, parsley, sage, red pepper flakes, sugar, 1/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl; toss to combine. Cover and refrigerate at least 1 hour and up to 4 hours. Transfer the pork mixture to a food processor and pulse until coarsely chopped. Transfer to a bowl and stir in the cheese. Form into 8 to 10 patties, about 2 inches wide and 1/2 inch thick. Put on a plate, cover and refrigerate at least 1 hour. Heat the vegetable oil in a large nonstick skillet over medium heat. Add the sausage patties and cook until browned on both sides, 8 to 10 minutes. Transfer to a plate and tent with foil to keep warm. Crack the eggs into the hot skillet, season with salt and pepper and fry until just set, 2 to 3 minutes. Serve with the sausage patties.

NOT FRIED, FRIED PROVOLONE



NOT FRIED, FRIED PROVOLONE image

Categories     Cheese     Appetizer     Quick & Easy

Yield two (2)

Number Of Ingredients 7

olive oil 1tea spoon
provolone 2 slices
garlic powder tbl spoon
crushed red peper to taste
parsley (dry) large pinch
parmesan cheese 2 tbl spoons
tooth picks

Steps:

  • on a flat salad plate. place the olive oil in the center with to two slices of cheese together spread the olive oil around so that the cheese does not stick then place the cheese in the center of the plate. evenly spread the garlic powder,red peper and parsley. place in the microwave for one (1) minute then cut in to about 6 pices then sprinkle the parmesan insert tooth picks and pass around

BREAKFAST PIZZA WITH ZUCCHINI PESTO, PROVOLONE, SMOKED RICOTTA AND OLIVE OIL FRIED EGG



Breakfast Pizza with Zucchini Pesto, Provolone, Smoked Ricotta and Olive Oil Fried Egg image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 20

Cornmeal, for the peel
All-purpose flour, for rolling
Four 4-ounce rounds pizza dough (from a Naples-style pizzeria, if possible)
5 to 6 tablespoons olive oil
8 ounces coarsely grated provolone
Kosher salt and freshly ground black pepper
Calabrian chile flakes, to taste
4 large eggs
Zucchini Pesto, recipe follows
1 pound smoked ricotta
Chopped fresh parsley leaves, for garnish
9 ounces small zucchini, trimmed and cut into 1/2-inch pieces
1 cup packed fresh basil leaves
1/2 cup freshly grated Parmesan
1/4 cup lightly toasted slivered almonds
2 cloves garlic, coarsely chopped
1 green onion, chopped
1/2 cup extra-virgin olive oil
1/2 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper

Steps:

  • Put a pizza stone on or near the bottom of the oven and preheat to 475 degrees F. Sprinkle some cornmeal on a pizza peel.
  • Dust your work surface with a little bit of flour. Working with 2 balls of dough at a time (whatever will fit on your pizza stone), roll out each ball of dough to about 1/8 inch thick and transfer to the peel. Drizzle the top with a few teaspoons olive oil, scatter some of the provolone evenly over the top and season with some salt, pepper and chile flakes. Using the peel, transfer the pizzas to the stone and cook until golden brown and just cooked through, about 10 minutes.
  • While the pizzas cook, fry the eggs: Heat about 1 tablespoon of the olive oil in a small nonstick skillet over medium-high heat. Slip in 2 of the eggs and fry until the edges are brown and crisp, the whites are set and the yolks still runny, about 3 minutes.
  • Remove the pizzas from the oven and spread an even layer of Zucchini Pesto on top, dollop with some ricotta, top with an egg and garnish with some parsley leaves. Repeat with the remaining dough and toppings. Cook the remaining eggs, adding an additional tablespoon of oil to the skillet if needed. Serve hot.
  • Combine the zucchini, basil, Parmesan, almonds, garlic and onion in the bowl of a food processor and process until coarsely chopped. With the motor running, slowly drizzle in the oil and process until emulsified. Season with the lemon zest and some salt and pepper and pulse a few times.

NOT FRIED, FRIED ICE CREAM



Not Fried, Fried Ice Cream image

Can't remember where I found this recipe, but it's great for Mexican night, or Cinco De Mayo!! (New Note: If you use the new Special K cereal with cinnamon and pecans, this is REAL delicious! Add the sugar and not as much cinnamon, no butter, and you don't have to bake it! Very crunchy and SO DELICIOUS!!! I used about 1 1/4 C Special K.)

Provided by Wendy W88

Categories     Frozen Desserts

Time 3h7m

Yield 8 balls

Number Of Ingredients 5

1/2 quart vanilla ice cream
2 1/2 cups corn flakes cereal, crushed
1 tablespoon butter
2 tablespoons sugar
1 teaspoon cinnamon

Steps:

  • Make 8 vanilla ice cream balls and freeze on wax-lined cookie sheet for about an hour.
  • Mix remaining ingredients and spread on a cookie sheet to bake at 350°F until crisp and golden.
  • (Cooking times will vary according to taste and oven temps.) Let cool.
  • Roll ice cream balls in the cooled mixture and refreeze for 2 hours more.
  • Serve with honey drizzled over each and enjoy!
  • *See new note above recipe*.

OVEN FRIED PROVOLONE STUFFED CHICKEN



Oven Fried Provolone Stuffed Chicken image

Someone posted this on Facebook. This was really tasty. I used spaghetti sauce for dipping, can use marinara if preferred

Provided by Cristi Hinten

Categories     High Protein

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 15

4 boneless skinless chicken breasts
4 slices provolone cheese, thick cut
1 cup buttermilk
1 egg, beaten
3 tablespoons milk
1 cup flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon black pepper
1 1/2 cups breadcrumbs, seasoned
3/4 cup parmesan-romano cheese mix, grated
1 1/2 teaspoons parsley flakes
1 1/2-2 teaspoons garlic powder
1/2-1 teaspoon salt
1/2 cup butter, melted

Steps:

  • At least one hour prior to baking the chicken, marinate in one cup of buttermilk. Refrigerate until baking.
  • Preheat the oven to 425°F and spritz a baking sheet with cooking spray. Remove the chicken from the buttermilk marinade, and discard. Cut a slit in each chicken breast to form the pocket for the cheese being careful not to cut all the way through. Insert a folded slice of thick cut provolone cheese into the pocket. Of course, you could use your favorite cheese, if you like. Repeat this process with all of the chicken breasts.
  • To prepare the dredging ingredients, mix one beaten egg with 3 tablespoons of milk, set aside. Season 1 cup of all purpose flour with 1/2 tsp each of salt, paprika and black pepper. [or to your taste] This amount of flour is likely more than needed. I prefer make a little extra, than not have enough. For the breading, mix together the bread crumbs, grated Parmesan-Romano, dried parsley, garlic powder and salt. Prepare the dredging ingredients in this order. Seasoned flour, egg wash, bread crumb coating. Have your baking sheet nearby so, you can move the chicken directly onto the pan after coating.
  • After dredging, place the chicken breasts onto the baking sheet, and secure each one with toothpicks. [tip: Dip the toothpicks in water so, they won't get too hot in the oven] If you have long skewers, you could use those instead to skewer along the sides of the chicken to secure the pocket. Drizzle each piece with melted butter or margarine.
  • Place into the oven and bake for 25 minutes. Depending on the thickness of your chicken breasts, this may take a few minutes longer, or if they're thinner, less time. Rule of thumb with chicken is to bake until the juices run clear. Very important!
  • Allow the chicken breasts to rest on the pan 5-10 minutes before serving. This chicken can be eaten alone, or with a dipping sauce such as marinara sauce. Yield: 4 pieces.

Nutrition Facts : Calories 827.9, Fat 42.3, SaturatedFat 24.2, Cholesterol 217.2, Sodium 1807.1, Carbohydrate 59, Fiber 3, Sugar 6, Protein 51

PROVOLONE BURGERS



Provolone Burgers image

Grilled hamburgers that are seasoned with garlic, onion and herbs and topped with melted cheese are a summertime staple for us. A nice change of pace from the usual American or cheddar, mild provolone cheese is great on these beef patties. -Cheryl Maczko Arthurdale, West Virginia

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 11

1 medium onion, finely chopped
2 large eggs, lightly beaten
3 teaspoons dried basil
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
3 pounds ground beef
8 slices provolone cheese
8 sandwich rolls, split
Lettuce leaves

Steps:

  • In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into eight patties. , Grill, covered, over medium-hot heat for 5-7 minutes on each side or until a thermometer reaches 160°., Top each patty with a cheese slice; grill 1 minute longer or until cheese is melted. Grill rolls cut side down for 1-2 minutes or until toasted. Top each with a burger and lettuce.

Nutrition Facts :

PROVOLETA (GRILLED PROVOLONE CHEESE)



Provoleta (Grilled Provolone Cheese) image

In Argentina, a thick slice of provoleta, a provolone-type cheese, is cooked over coals until browned and bubbling, then served as a mouthwatering appetizer with bread. It's a bit like fondue or queso fundido but not quite as molten and melty. Typically, a large meal, or asado, of grilled sweetbreads, sausages and various cuts of beef follows, but provoleta makes a great snack with drinks, regardless of what you serve afterward. For ease of preparation, provoleta can be cooked in a cast-iron pan, under the broiler or baked in a hot oven. If you want success at cooking provoleta the traditional way, directly on the grill, leave the cheese uncovered at room temperature for several hours or overnight to dry the exterior a bit. A dab of chimichurri salsa is usually served alongside.

Provided by David Tanis

Categories     brunch, dinner, lunch, weekday, appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 cup finely chopped parsley
1 tablespoon finely chopped fresh oregano or 1 teaspoon dried
2 or 3 garlic cloves, minced
1/2 cup extra-virgin olive oil
Salt and pepper, to taste
Large pinch of crushed red pepper
1 tablespoon red wine vinegar
2 tablespoons cold water
8 ounces provolone cheese, sliced at least 1 inch thick
1 tablespoon roughly chopped fresh oregano or 1 teaspoon dried
1/2 teaspoon crushed red pepper
1 baguette, sliced in 1/2-inch rounds, toasted, if desired

Steps:

  • Make the chimichurri: In a small bowl, stir together the parsley, oregano, garlic, olive oil, salt and pepper, crushed red pepper, vinegar and water. Thin with a little more water, if necessary, to make a pourable sauce. Set aside to let flavors meld. Sauce may be prepared up to 1 hour in advance.
  • Set a small cast-iron pan over medium-high heat (or over hot coals). When pan is hot, put in the cheese. Sprinkle with half the oregano and crushed red pepper.
  • Cook for about 2 minutes, until the bottom begins to brown. Carefully flip the cheese with a spatula and cook for 2 to 3 minutes more, until the second side is browned and the cheese is beginning to ooze. Transfer cheese to a plate and sprinkle with remaining oregano and crushed red pepper. Serve immediately, accompanied with bread and chimichurri. (Alternatively, finish the cheese by putting it under the broiler or in a hot oven.)

Nutrition Facts : @context http, Calories 439, UnsaturatedFat 19 grams, Carbohydrate 29 grams, Fat 29 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 9 grams, Sodium 637 milligrams, Sugar 3 grams, TransFat 0 grams

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