Results 1 - 10 of 32 for canned antipasto

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Clean, wash and ... about 40 minutes. Then can in hot jars and seal tightly. P.S. Whatever you like best, throw in an extra handful especially mushrooms!

Prepare a day ahead. Drain all juices. Combine all ingredients except salami and fish. Serve: Arrange salami on a large platter. Place marinated ...

Brown onions in ... and heat until boiling. Add tuna; cook for 5 minutes. Cool and pour into containers. Keeps well. Can be frozen. Serve with crackers.

Cook first 6 ingredients stirring constantly, to a rapid boil. Add green peppers and cook 10 minutes. Add rest of ingredients. Keep mixture hot and ...

Drain everything real good; get large glass bowl. Slice everything in half. Flake tuna. Make package dressing, adding olive oil and vinegar. Place ...

Put all ingredients together about 2 days before serving. Let it marinate in the refrigerator. Toss it around several times a day.

Place catsup, anchovies, garlic, oil and vinegar in saucepan and heat to boiling. Add all other ingredients (except tuna). Boil another minute, then ...

Clean and dice vegetables into bite-sized pieces. In a large kettle (not aluminum or iron) in 1 part cider vinegar and 2 parts water, cook vegetables ...

In a 4 quart bowl, combine artichoke hearts, salami, olives, parmesan cheese, (pepperocini peppers, diced pimento). Add olive oil, lemon juice, ...

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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