1 - 10 of 32 for canned antipasto

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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 ...

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

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 ...

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 ...

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!

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

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

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.

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

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

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