1 - 10 of 26 for antipasto sauce
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Preheat oven to 325 degrees. Wash potatoes and bake in microwave at high for 5 minutes. Quarter potatoes. Wash chicken and arrange in large baking ...
Toss together and ... When ready to serve, add salt and pepper. Arrange eggs and tomatoes over top and spoon shrimp sauce over all. Combine all ingredients.
STEP 1: Slice ... 4: Pour tomato sauce, vinegar, and ... Cover tightly and marinate overnight. Stir before serving. Keeps well in refrigerator for many days.
In small bowl ... garlic, hot pepper sauce and salad dressing ... vegetables; toss gently, cover; refrigerate at least 4 hours or overnight. 12 servings.
Saute green peppers and pimientos in 1/2 cup oil. Add remaining ingredients to peppers and pimientos and simmer for 15 minutes. I quadruple recipe as ...
Brown onions in oil. Add peppers and cook until soft. Add everything but the tuna and heat until boiling. Add tuna; cook for 5 minutes. Cool and pour ...
Mix all vegetables in bowl. Combine all sauce ingredients in saucepan ... chill one hour. May keep in refrigerator 2 weeks. Serve with crackers or baguette.
Drain all canned items. Mix together, adding green beans at the end. Refrigerate. This will last 5 weeks.
Clean and dice ... tomato juice, tomato sauce, olive oil, ... Fill jars to within 1/2 inch of the top adding more hot liquid if necessary. Makes 38 pints.
Chop all ingredients (by hand - no processor). Heat frying pan; add oil, then veggies. When cooked, add sauce. Cooks in 25 minutes.
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