One Pot French Onion Pasta with Crispy Prosciutto...the ultimate fall and winter comfort food!
Promoted by Half Baked Harvest
6 tbsp. of Salted Butter
Kerrygold Grass-Fed Salted Butter Sticks
4 oz of Burrata Cheese
White Cheese
1 lb of Cooked Pasta
Barilla Whole Grain Pasta Elbows
2 cup of Crimini Mushrooms
Crimini (Brown) Mushroom
2 tbsp. of Dried Sage
Ocean Spray Dried Cranberries
1 ¼ cup of Dry White Wine, Such as Pinot Grigio or Sauvignon Blanc
SIGNATURE SELECTS Yeast, Active Dry
3 in of Garlic
Garlic
½ cup of Heavy Cream
Daisy Sour Cream
1 ea of Kosher Sea Salt
Morton Coarse Kosher Salt, 16 Ounce
3 cup of Low Sodium Vegetable Broth
Swanson Natural Goodness Natural Goodness® 33% Less Sodium Chicken Broth
3 oz of Prosciutto, Torn
Primo Taglio Capocolla, Uncured, Hot, Cooked
1 cup of Shredded Cheddar & Gouda Cheese
Lucerne Cheese, Shredded, Sharp White Cheddar
2 tbsp. of Thyme Leaves
McCormick Gourmet™ Organic Thyme Leaves
1 tsp. of Worcestershire Sauce
Lea & Perrins The Original Worcestershire Sauce
4 ea of Yellow Onions
Yellow Onion
Baked Lemon Balsamic Salmon Bowls.
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Lemon Butter Spinach and Artichoke Chicken
Banana Bread Carrot Cake with Vanilla Cream Cheese Frosting