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Results 1 - 10 of 38 for vegetable antipasto
In a large saucepan, stir ... least 24 hours. Stir or shake occasionally. To the antipasto I add 1 jar pearl onions and 1 jar button mushrooms.
In a large skillet, combine all the ingredients with 1/4 cup water. Bring to a boil, stir occasionally. Reduce heat and simmer 5 minutes. ...
In a covered jar, combine ... boiling water, steam vegetables, one type at a ... hours. Just before serving, toss with dressing. Makes 8 servings.
This is a great recipe that everyone loves! 5 hours or day ahead: Cut peppers lengthwise into quarters. Peel carrots, cut each lengthwise ...
In large skillet or Dutch, ... minutes or until vegetables are tender-crisp. Cool slightly. Add ... fresh or frozen or canned artichoke hearts.
In large dutch oven, combine ... minutes or until vegetables are tender-crisp. Cool slightly. Add ... 6 hours or overnight. Makes about 9 cups.
For dressing, combine the first ... Pour dressing over vegetables; shake to blend. Allow ... 8 hours. After antipasto has marinated, toss 2 cups ... pasta. Chill before serving.
Cook pasta as directed; drain, ... combination of meats, cheeses and vegetables and toss again thoroughly. Chill several hours before serving.
This type of salad is ... fresh and marinated vegetables. Carrots, small cauliflower and ... overnight in the refrigerator, then drain thoroughly.
Saute onion and garlic until clear. Season chicken with salt and pepper. Cut in bite size pieces. Add to onion, cook 5-10 minutes until ...
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