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Results 11 - 20 of 62 for anchovy stuffing
Wash and cut off top ... and vinegar. Spoon stuffing into center of each artichoke. ... Remove string, if used, and serve immediately. Serves 4.
1. Cut off stems from artichokes evenly at the base to make them stand securely. Cut 1 inch off the top and trim remaining leaves with ...
Use a 2 quart bowl. Place in all ingredients except green peppers and tomato sauce. Mix together well until it becomes paste like. Fill ...
Cut off stalks from artichokes. ... and transparent; add anchovy fillets, crumbling with a fork. ... or cold on individual dishes. 4 servings.
Leave stem on artichoke; just ... forks for the stuffing. NOTE: Makes a great appetizer without seafood, too. Just increase the amount of bread.
Wet bread; wring and crumble. Heat a large frying pan. Heat oil (about 1/2 cup). Brown bread; add seasonings, parsley, oregano, salt, ...
Wash and remove large outer leaves around artichokes. Cut off stems with scissors and trim points 1 1/2-inches down from the top. Spread ...
Cut tips off of artichokes ... (break up like stuffing) with parsley, salt and ... with stuffing mixture and bake at 350 degrees for 1/2 hour.
These artichokes may be served hot or cold. Because they are a bit messy to eat, they should be served as a separate course. They are a ...
20. SALAD NICOISE
1. In a mixing bowl, combine mustard, vinegar, salt, garlic, peanut oil, olive oil, pepper to taste, and thyme. Beat with fork until well ...
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