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Results 11 - 20 of 22 for hot antipasto
Layer 1 package of crescent rolls on the bottom of a greased 9 x 13 inch pan. Layer on salami, Provolone, ham, Swiss, pepperoni and ...
12. ANTIPASTO
Clean, wash and drain all ... add the peppers, hot pepper, mushrooms, olives, pickles, salt ... throw in an extra handful especially mushrooms!
In small bowl or jar, ... sugar, water, garlic, hot pepper sauce and salad dressing ... refrigerate at least 4 hours or overnight. 12 servings.
In very large heavy pot ... to blend. Refrigerate antipasto for 3 days, stirring daily. ... like peperoncini (small hot peppers) may have to be ... the last 3 ingredients.
15. ANTIPASTO
Break lettuce into pieces and ... top of the antipasto. Serve with grated Parmesan ... Italian dressing on the side and thickly sliced Italian bread.
16. ANTIPASTO
Wash lettuce and shake dry. Tear lettuce into bite-size pieces and divide equally among four salad plates. Roll up the sliced meats and ...
Layer the following in 13 x 9 inch pan or other size lasagne pan: Garnish top with red or green pepper rings, black olives and marinated ...
18. ANTIPASTO
Put 1/2 box of pickling ... and cook for 10 minutes. Salt and pepper to taste. Pack in jars and process in hot water to seal, 20 to 30 minutes.
19. ANTIPASTO
Arrange lettuce on serving platter. Top with remaining ingredients except dressing. Drizzle dressing over top. Serves 4 people.
20. TRUM ANTIPASTO
In large bowl, combine Italian dressings, salt, pepper, olive oil, wine vinegar, marjoram and pimiento and stir. Parboil cauliflower, drain ...
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