Results 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.

NOTE: Layer these ingredients in a large flat container. Put broccoli on the bottom, then cauliflower, etc., ending with mushrooms on top. Put all ...

Chop all ingredients (by hand - no processor). Heat frying pan; add oil, then veggies. When cooked, add sauce. Cooks in 25 minutes.

Combine all ingredients and refrigerate and let marinate overnight. Keeps well for 1 week. Yield: 3 quarts.

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.

In very large ... to blend. Refrigerate antipasto for 3 days, ... where you might also buy Italian salami if that's your choice among the last 3 ingredients.

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 ...

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 ...

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