|Pasta (DK Living)|
|by Julia Della Croce|
A collection of over 120 recipes of Italy's national food illustrated by close-up photography to capture both classic and contemporary cookery.
Results 1 - 10 of 62 for marinated pickles
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Pickling mushrooms can be as simple or as exotic as you wish to make it. The marinade can be bottled French or Italian dressing or seasoned ...
Slice cucumbers thin. Add sliced onions and chopped peppers. Mix other ingredients. Pour over vegetables. Place in jar with tight fitting lid. Flavor ...
Mix together vinegar, ... pour over sliced pickles and onions. Make ... pickles and onion you are making. Store in refrigerator 6 to 8 hours before eating.
Make dressing and let set so sugar dissolves. Cook pasta according to package directions, rinse and drain well. Lightly steam the broccoli ...
Cook your choice of pasta until al dente and drain. Put into a large bowl that will hold everything. Sprinkle on some Parmesan cheese and about half ...
Combine first 6 ingredients in a large bowl, toss gently. Drain artichoke hearts to tomato mixture. Combine reserved marinate vinegar and pepper. ...
2 hard cooked eggs, sliced for garnish. Drain artichokes into cup. Mix all together, but egg. Dressing: Into liquid from artichokes, add olive oil to ...
(Chicken may be marinated). Put chicken ... doneness. Put sauce on chicken in bowl (microwavable) or (conventional). Use pan, cook only until pink is gone.
1. Combine all ingredients except salad dressing, cool for 2 hours. 2. Marinate with dressing (shortly before serving). It can be varied by using ...
Combine potatoes, apples, ... large bowl. Add pickles, peas, onions ... tablespoon prepared French mustard, salt and pepper. Blend until thick. Serves 12.
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