Recipes with Prosciutto - History Page

	Date/Time	Made By	Edit Note	Type	Scope
	Jun 11 2008, 2:52 PM EDT	Anonymous	Rebecca Lacko, www.unassumingfoodie.com	edit	274 words added 3 images added 2 images deleted
Change: I concocted this moist and juicy chicken dish from a simple amalgamation of some of my favorite cheeses and seasoning. The result of my experiment View changes from previous version. (Word count: 654)
	Jun 28 2006, 4:38 PM EDT	Anonymous		edit	2 words deleted
Change: (Home Cooking)Ingredients:1 sheet frozen puff pastry, thawed in the refrigerator1/2 cup Dijon honey mustard8 ounces sliced prosciutto3 Tbsp cream cheese, at room temperature1/2 tsp onion powder1/2 cup Parmesan cheese1 egg, beaten with 1 Tbsp water (egg wash)Preperation: Preheat oven View changes from previous version. (Word count: 367)
	Jun 28 2006, 4:37 PM EDT	Anonymous		edit	99 words added 2 words deleted
Change: Roll puff pastry lengthwise in a jelly roll fashion, pressing to seal the edge. Place seam-side down on a baking sheet. Brush with egg wash. Bake about 20 minutes, until lightly golden. Let rest 10 minutes, then slice into 1/2-inch rounds and serve. Yield: 8 servings Got another View changes from previous version. (Word count: 369)
	Jun 27 2006, 2:55 PM EDT	meatlover		edit	59 words added
Change: 1 sheet frozen puff pastry, thawed in the refrigerator1/2 cup Dijon honey mustard8 ounces sliced prosciutto3 Tbsp cream cheese, at room temperature1/2 tsp onion powder1/2 cup Parmesan cheese1 egg, beaten with 1 Tbsp water (egg wash)Preperation:Preheat oven to 400 degrees F. Got View changes from previous version. (Word count: 269)
	Jun 13 2006, 1:56 AM EDT	Hamfan		edit	8 words added 17 words deleted 1 image added 2 images deleted
Change: asparagus on the prosciutto and drizzle the mustard crème fraiche over the top. Got another recipe? A favorite way to serve prosciutto? Click EasyEdit and start typing. Share your recipe. Post a picture of your dish. View changes from previous version. (Word count: 206)
	Jun 12 2006, 1:19 PM EDT	Hamfan		edit	1 image added 1 image deleted
Change: There were only format changes (bold, italics, etc.) in this version. See this version for details. (Word count: 215)
	Jun 12 2006, 1:14 PM EDT	Hamfan		edit	1 image added
Change: There were only format changes (bold, italics, etc.) in this version. See this version for details. (Word count: 215)
	Jun 12 2006, 12:23 PM EDT	Hamfan		edit	2 words added 1 word deleted
Change: asparagus on the prosciutto and drizzle the mustard crème fraiche over the top.Got another recipe? A favorite way to serve prosciutto? Click EasyEdit and start typing.typing. Share your recipe. Post a picture of your dish. View changes from previous version. (Word count: 215)
	Jun 9 2006, 7:39 PM EDT	Hamfan		edit	23 words added 20 words deleted
Change: the asparagus on the prosciutto and drizzle the mustard crème fraiche over the top.Got another recipe? A favorite way to serve prosciutto? Click EasyEdit and start typing. Share your recipe. Post a picture of your dish. View changes from previous version. (Word count: 215)
	Jun 9 2006, 7:29 PM EDT	Hamfan		edit
Change: There were only format changes (bold, italics, etc.) in this version. See this version for details. (Word count: 212)
	Jun 9 2006, 7:20 PM EDT	Hamfan		edit	1 image added
Change: There were only format changes (bold, italics, etc.) in this version. See this version for details. (Word count: 212)
	Jun 9 2006, 7:19 PM EDT	Hamfan		edit	1 image added
Change: There were only format changes (bold, italics, etc.) in this version. See this version for details. (Word count: 212)
	Jun 9 2006, 5:35 PM EDT	Hamfan		edit	37 words added
Change: Suzanne Goin, of Lucques Restaurant in Los Angeles, serves Prosciutto di Parma accompanied by grilled asparagus and a light mustard cream—the dish is perfect for prosciutto lovers, as her treatment doesn’t obscure the flavor of the ham.From Sunday Suppers at Lucques by Suzanne Goin (Knopf, 2005) [affiliate link View changes from previous version. (Word count: 212)
	Jun 9 2006, 3:52 PM EDT	Hamfan		edit	175 words added
Change: Light the grill 30 to 40 minutes before you’re ready to cook. Snap the ends off the asparagus to remove the tough woody portion. Toss View changes from previous version. (Word count: 173)
	Jun 9 2006, 3:51 PM EDT	Hamfan		create	No content added or deleted.
Change: Created by Hamfan Jun 9 2006, 3:51 PM EDT for: no reason given