Canned Antipasto - Recipes - Page 2

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Results 11 - 20 of 30 for canned antipasto

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11. ANTIPASTO

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

12. ANTIPASTO

1 quart each, cut up: Also will need: In mixture of 1 cup pickling salt and 1 gallon water, brine all vegetables EXCEPT peas, mushrooms, ...

13. TUNA ANTIPASTO

Micro vegetables until cooked but crisp, drain. Break up tuna into small pieces. Add all other ingredients. Mix well. Put in refrigerator 6 ...

14. ANTIPASTO

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 ...

15. ANTIPASTO

Put 1/2 box of pickling spices in a cheesecloth and boil with the first 9 ingredients. Cook 5 minutes. Cut up all the quarts of vegetables ...

16. JOSINA'S VERY LOW-CAL ANTIPASTO

STEP 1: Slice carrots 1/4 inch size. Place in pot of hot water; bring to a boil. Cook 1 minute. Do not overcook! Drain immediately. Rinse ...

17. ANTIPASTO SALAD

Combine first 8 ingredients and toss well. Measure dressing ingredients into jar with tight fitting lid and shake well. Pour over salad and ...

18. ANTIPASTO

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

19. ANTIPASTO - HOT PICKLED

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

20. ANTIPASTO

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

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