Antipasto, or otherwise known as antipasti, is the traditional starter or first course served in Italian cuisine, which is often dished out in trays or placed on the table. Mostly enjoyed with the appetizer drinks ... More »
Who said lollipops are for kids? And they don’t have to be sweet! Chef here has an excellent finger food or hors d'oeuvre for your next cocktail party. They seem really simple to make and extra delicious with use these wonderful gourmet specialty products... - 142.56
Pasta cooked the traditional way with typical Italian ingredients is a treat indeed. Chef Maryann shows how to make Antipasto Pasta with Fusilli pasta, vegetables and some Italian seasonings. Italy unplugged on the platter! - 99.9369
Italian food! If this is what your family desires for dinner; here is a wonderful chicken carbonara and antipasto recipe video that will take you on a tour d'Italia, showing the most authentic methods of preparing these delicacies. Take a look at this video... - 94.7432
In this video, you will see Robin making this easy appetizer for her friends. The antipasto ingredients are made into a butter and then spread on Italian bread; then baked until warm and crunchy. Give this recipe a try, today! - 80.7605
Combine all ingredients in 3-quart casserole.
MICROWAVE 8 to 10 MINUTES on HIGH, or until mixture has come to a rapid boil, stirring twice.
Reduce setting.
MICROWAVE 4 to 6 MINUTES on '6'.
Cool.
Refrigerate at least 24 hours.
Drain well before serving.
Will... - 47.2291
GETTING READY
1) Separate broccoli into florets.
2) Pare stems and cut into 1-inch pieces.
3) Blanch broccoli, then place in cold water.
4) Cut carrots, celery and bell pepper into 1-1/2-inch sticks.
5) Wipe mushrooms to clean and cut off ends of stems, if... - 47.1323
GETTING READY
1.Make a mixture of olive or safflower oil, vinegar, sea salt, oregano and garlic.
2.Dip cauliflower, olives, onions and garbanzo beans in this mixture and refrigerate overnight or for 8 hours.
MAKING
3.Drain and keep aside the... - 46.9303
GETTING READY
1. Into a 2-cup measuring cup, drain and reserve the marinade from artichoke hearts and mushrooms.
MAKING
2. In a small bowl, combine chick-peas, onion, 2 tablespoons chopped parsley and 1/2 cup reserved marinade and mix well.
3. Cover with... - 46.5225
GETTING READY
1.Slice the lettuce and put in the large wooden bowl.
MAKING
2.Put spanish olives, artichoke quarters, pepperonicini, tomatoes, onion rings, and mushrooms in the bowl.
3.In a separate bowl, put oil and add garlic juice in it by crushing garlic... - 46.4061
Vegetable Antipasto is a tasty appetizer that you should not miss! I often make this for the weekend luncheons so that everyone can savor it in peace. Try this brilliant recipe for Vegetable Antipasto. - 46.4052
MAKING
1 For the Dressing: In a jar with tight-fitting lid, combine oil, lemon juice, 1 teaspoon salt, the black and red peppers, garlic and basil.
2 Shake well until combined.
3 For the radiatori: In a large kettle, add 3 quarts water, salt and salad... - 46.0897
MAKING
1) In a bowl, place together cauliflower or broccoli, zucchini or yellow squash, hard salami or summer sausage, cheese, mushrooms, pepper, and olives.
2) Toss the vegetables lightly until well mixed.
3) Spoon the dressing over the top of the... - 46.0171
Soak 12 long bamboo skewers in water for at least 20 minutes to keep them from burning.
Thread 4 scallops on each of 4 skewers and 4 shrimp on each of another 4 skewers.
Thread 6 mushrooms on each of 2 more skewers.
Cut prosciutto into 2xl-inch strips.
Wrap 2... - 45.2856
In a shallow 9" X 9" casserole, combine the cauliflower and water.
Cover and microwave on high for 2 minutes.
Stir, then cover and microwave on high for 3 minutes.
Add the carrots.
Cover and microwave on high for 3 to 5 minutes, or until crisp-tender.
Remove... - 45.0489
GETTING READY
1. Wash the lettuce leaves thoroughly.
2. Pat them dry on paper toweling and keep aside.
MAKING
3. In a small bowl, combine ingredients for the dressing.
4. Whisk with a fork until well amalgamated. Keep aside until ready to serve.... - 44.942
MAKING
1. In a salad bowl place the cooked and cooled beans.
2. Combine rest of the ingredients.
3. Toss to mix well.
4. Taste and adjust the seasonings.
5. Cover the salad bowl. Let it stand at room temperature for 60 minutes so that the flavors blend well.... - 44.5022
Chilled Seafood Antipasto is an amazingly delicious side dish recipe. Try this tempting and alluring Chilled Seafood Antipasto; I am sure you will always want to have it in your coming parties! - 44.3475
MAKING
1. Prepare the olives and vegetables. Place them in a salad bowl.
2. Add tofu and mix well.
3. Combine the rest of the ingredients.
4. Toss to mix well.
5. Taste to check salt and add pepper.
6. Marinate antipasto for 30 minutes at room... - 44.3355
GETTING READY
1) At the bottom of each Brussels sprout, make an X.
2) In a pot of boiling water, place the sprouts.
3) Cook until just tender.
4) Drain them and run under cold water.
5) Drain again to remove excess water.
MAKING
6) To the vinaigrette, add... - 44.132
In saucepan, combine 6 cups (1.5 L) water, celery, onion, bay leaf, salt, peppercorns and lemon rind; bring to boil.
Reduce heat, cover and simmer for 20 minutes.
Strain and return liquid to saucepan; set aside.
Hold squid under cold water and peel off... - 43.7061
Cut baguettes into 3/8-inch-thick slices; lightly brush 1 side of baguette slices with 1/3 cup olive oil; place slices, oil side up, on baking sheets.
Bake at 400° for 8 to 10 minutes or until crisp and golden.
Set aside.
Combine artichoke hearts and next 5... - 43.0319
Soak 12 (10-inch) wooden skewers in water for at least 30 minutes.
In medium bowl, combine steak sauce, lemon juice, olive oil, basil and garlic; set aside.
Thread 4 scallops onto each of 4 skewers and 4 shrimp onto each of 4 skewers; thread 6 mushrooms onto... - 42.982
In a wide frying pan, combine chili sauce, olive oil, lemon juice, oregano, horseradish, and garlic; cook for several minutes over medium heat.
Add celery, green pepper, zucchini, and peperoncini; simmer, uncovered, until vegetables are fork tender (about 12... - 42.8781
MAKING
1) In boiling salted water, cook the squashes in a medium-sized saucepan for about 10 minutes, or till they are just tender.
2) In separate medium sized saucepan, cook the artichoke hearts and asparagus spears as per the directions on the labels. Drain... - 42.7803
Seed the peppers and remove the membranes.
Cut each into 4 pieces.
If the peppers were somewhat torn during the peeling, trim them to make even pieces.
Turn the pepper pieces into a flat serving dish.
Sprinkle with the oil and a little salt (the anchovies... - 42.7567
To make the dressing, process all the ingredients with the metal blade of a food processor until combined, about 5 seconds.
Reserve.
Halve the radicchio lengthwise and slice with the thick [6mm] slicing disc.
Combine with the arugula in a bowl.
Slice the... - 42.5067
Cut eggplant into 1/2-inch (1 cm) thick slices.
In colander, sprinkle eggplant with salt; toss to coat and let drain for 30 minutes.
Meanwhile, place peppers on greased grill 4 to 6 inches (10 to 15 cm) from medium-hot coals or on medium-high setting.
Grill,... - 42.2059
Sprinkle gelatin over 1/4 cup of the cold water and let stand for 5 minutes to soften.
Dissolve bouillon cubes in boiling water, then add gelatin and stir until dissolved.
Mix in remaining 2 cups cold water, the vinegar, and hot pepper seasoning.
Chill... - 42.1323
GETTING READY
1) Preheat oven to 350 degree.
MAKING
2) Take a 13 x 9 inch baking dish and combine pasta with vegetables, chicken, salad dressing, garbanzo beans, olives, Parmesan cheese and Italian seasoning.
3) Stir in French fried onions and mozzarella... - 41.8952
Shake or beat together salad oil, vinegar, salt, pepper, and garlic.
Pour into saucepan and just heat through.
Beat again to mix thoroughly and pour over artichoke hearts, mushrooms, olives, pimiento, and parsley.
Cool, then cover and chill thoroughly for at... - 41.7129
In a medium bowl, place salami, onion, olives, mushrooms and artichoke hearts.
Add dressing; toss to coat ingredients.
Cover and marinate in refrigerator 3 hours.
One hour before serving, bring water to a rapid boil in a heavy 4 quart saucepan.
Add 1 teaspoon... - 41.5719
The steak salad antoipasto is a simple steak salad served with a mix of marinated vegetables in italain dressing. The cooked beef steak is served on lettuce with vegetables like olives, tomatoes along with fresh herbs like basil and cheese. It is a delicious... - 41.2849
Antipasto Di Mare is a yummy Italian appetizer that my friends love. I make this quiet often parties and even for my husband who loves this seafood appetizer! Try this Antipasto Di Mare recipe for yourself and you will understand why it is so addictive! - 41.1581
In skillet, heat oil over medium high heat; cook mushrooms for 7 to 10 minutes or until liquid is released.
Drain, reserving liquid.
In bowl, toss mushrooms with lemon juice; set aside.
Add onion, garlic and 2 tbsp (25 mL) mushroom liquid to skillet; cook... - 41.1215
Combine catsup, oil, tomato sauce, bay leaf, and spices in a 3-quart casserole.
Stir in carrot slices.
Cover with plastic wrap and microwave at HIGH 2 to 2 1/2 minutes.
Remove bay leaf.
Stir in remaining ingredients.
Mix well and cover with plastic... - 41.0857
Combine in a large pan the catsup, chile sauce, water, oil, vinegar, and lemon juice.
Season with garlic, brown sugar, Worcestershire, horseradish, salt, and cayenne.
Bring to a boil and simmer a few minutes.
Cut cauliflower into flowerets, peel and slice... - 41.0754
Elegant antipasto is a lovely appetizer platter that is prepared in Italian style. Prepared with vegetables like asparagus, onons, peppers and artichokes, chilled with cheese, the antipasto is served with sliced salami pieces and drizzled with the vegetable... - 40.786
MAKING
1.Take a medium stainless steel or glass mixing bowl. Mix together 2 tablespoon water, oil, oregano, vinegar, and pepper using a wire whisk.
2.Add in artichoke hearts, squash and mix to coat. 3.Let stand covered for 10 minutes to 2 hours at room... - 40.5944
GETTING READY
1) Drain the pickled peppers and slit each pepper open with the help of the point of a paring knife. Start about 1/4-inch below the stem and continue cutting lengthwise down through the tip. Take out the seeds with a knife's tip and discard... - 40.2077
Preheat oven to Broil.
Halve the peppers lengthwise and remove core, seeds, and stem.
Place them skin-side up on a foil-lined broiler pan.
Turn during broiling and evenly blacken skins.
Place peppers in a large glass bowl, cover, and let them steam 10 minutes... - 39.5494
Combine water, tomato juice, rice, basil, oregano, and salt in 2- to 3-quart saucepan.
Bring to a boil; stir once or twice.
Reduce heat to low; cover and simmer 15 minutes or until rice is tender and liquid is absorbed.
Stir in artichokes, red peppers,... - 39.5161
A colourful mixed hors d'oeuvre which makes an appetizing and fairly substantial starter to a light meal.
Arrange the salami and olives on a long platter.
Cut the eggs into wedges and stand on top of the salami.
Drape the drained anchovies over the eggs.
Put... - 39.4407
MAKING
1. In a large bowl, tip in the vegetables and mix well. Pour the zucchini, cauliflower, and green onion vegetable mixture into a shallow container and pour over the Italian salad dressing to coat well. Cover and set aside to chill for 4 hours
2. In a... - 39.3041
Scrape carrots, and slice or cut into fingers.
Peel onions.
Cut out and discard the core of the cauliflower, and separate the head into small flowerets.
Slice peppers in half, and remove seeds and pulp; then dice in large cubes or cut in strips.
Trim... - 39.2506
In shallow dish combine tomato, cauliflowerets, broccoli, cucumber, zucchini, carrot, and onion rings.
To make dressing, in screw-top jar combine olive oil, wine vinegar, oregano, salt, and pepper.
Cover and shake to mix well.
Pour dressing over the... - 39.2321
Cut "V" shaped slice out of the entire length of each baguette.
Remove small amount of bread inside and set aside.
Place basil leaves along inside of baguette.
Layer the salami slices on top of the basil.
Crumble the goat cheese on top of the salami.
Mince... - 39.0462
Combine Italian dressing, lemon juice, salt and pepper in medium bowl and mix well.
Add zucchini, cauliflower and onion and toss lightly to coat.
Cover and marinate in refrigerator .
Combine next 6 ingredients in large salad bowl.
Add vegetables with marinade... - 38.8514
The Antipasto toss is a classic Italian salad. It is a combination of wonderful ingredients like olives, beans and pepperoni dressed up with artichoke hearts and hard boiled eggs to top it all. A healthy appetizer, the salad is truly refreshing. Enjoy a... - 38.8457
Place beef in plastic bag.
Add 1/3 cup of the dressing, turning to coat beef.
Close bag securely; marinate in refrigerator 1-2 hours.
Cut bread lengthwise in half.
Combine remaining dressing and olives; spoon over bottom half of bread.
To assemble, place... - 38.7241
Saute pimientos and peppers in oil for 10 minutes.
Add remaining ingredients.
Simmer 10 minutes.
Remove bay leaf.
Bottle.
Refrigerate, for at least 8 days before using.
Serve with crackers.
Especially good with poppy seed crackers.
An excellent starter. - 38.6418
Halve unpeeled zucchini and cut each half into 3 or 4 slender sticks.
Heat 2 tablespoons of the oil in heavy pan or skillet and add zucchini.
Stir-fry over moderate heat 2 or 3 minutes to soften slightly.
Turn into a bowl or refrigerator dish and sprinkle... - 38.4603
The antipasto platter is a course of appetizer in a traditional italian dinner. Prepared with bite size pieces of meat and cheese along with dressed artichokes, musrooms and bell peppers with parley and basil as fresh herbs. The antipasto can be served be... - 38.2533
In a large saucepan combine cauliflower, zucchini, eggplant, carrots, celery, olive salad and sweet fried peppers.
Add sugar, crushed red pepper, water, wine vinegar, and olive oil.
Simmer, cover, until cauliflower is barely tender, 4 to 6 minutes, basting... - 38.1509
MAKING
1. In a medium sized bowl, combine all the ingredients (except cheese) along with ¾ cup of Italian salad dressing. Toss well, cling wrap and refrigerate.
SERVING
2. Serve chilled, garnished with cheese and remaining dressing (if required). - 38.1192
Cook spaghetti according to package directions; rinse and drain.
Place spaghetti in a large serving bowl.
Drain and rinse kidney beans and chick peas.
Add to spaghetti with olive salad and parsley.
Add half of the ham, provolone cheese, hard salami and... - 37.9003
Drain artichoke hearts, reserving liquid in bowl; stir in garlic, salt and oregano. Set aside. Return artichoke hearts to jar and refrigerate.
Cut eggplant into 1/2-inch (1 cm) thick slices. Place in sieve; sprinkle lightly with salt and let drain for 30... - 37.8122
If using fresh artichokes, prepare Cooked Artichoke Hearts and set aside.
In a 5- to 6-quart pan, cook pasta in 3 quarts boiling water just until tender to bite (12 to 15 minutes); or cook according to package directions.
Drain, rinse with cold water, and... - 37.4841
Antipasto Salad makes the best pick for those who love an Italian twist in the menu. This Antipasto Salad packs in the flavors of cheese, romaine, lettuce and salami. Check out the recipe of the juicy Antipasto Salad. - 37.4664
Cook carrots and cauliflower in a small amount of water in saucepan just until tender-crisp; drain.
Combine with tomatoes and olives in bowl.
Add salad dressing to vegetable mixture; mix gently.
Marinate, covered, in refrigerator for several hours to... - 37.2609
MAKING
1. In large heavy pot add all the prepared oil, vinegar and catsup, bring to boil and simmer for ten minutes stirring constantly.
2. Pack in sterilized jars and seal.
3. Place in preserving kettle and steam in hot water for 15 minutes.
SERVING
4.... - 37.2027
Fold salami slices into quarters.
On each of twelve 6-inch skewers thread 1 salami slice, 2 tortellini, and 1 cheese cube.
Place in plastic bag; pour dressing atop.
Cover; refrigerate several hours or overnight, turning several times.
Drain.
Transfer kabobs... - 37.1975
Broil or roast the bell peppers until skin is blackened all around.
Cool and peel; remove stems and seeds.
Cut into square bite size pieces.
Cut the tomatoes, artichoke hearts, salami, pepperoni and provolone cheese into bite-size pieces.
Combine all chopped... - 37.0513
Cook the pasta according to package directions; drain and rinse with cold water.
Place in a large salad bowl.
Add the next 12 ingredients; mix well.
In a jar with tight-fitting lid, shake oil and lemon juice.
Pour over salad and toss.
Cover and refrigerate 6... - 36.9911
Planning an Italian style party, then you should miss to add Antipasto in your menu. This truly Italian dish wont eat up much of your time. All you need the right ingredients and the right quantity of ingredients. - 36.8769
Combine oil, vinegar, capers, oregano, salt, garlic powder and pepper; set aside.
Cook spaghetti according to package directions.
Rinse and drain.
Place in a large serving bowl.
Add kidney beans, chick peas, salad olives, parsley and reserved oil-vinegar... - 36.636
Drain beans; place in glass or plastic jar.
Pour salad dressing over beans.
Cover; refrigerate at least 8 hours, stirring occasionally.
Prepare Deviled Eggs; chill.
Just before serving, drain beans, olives, beets, peppers and artichoke hearts.
Cut each beet... - 36.5534
Layer first 4 ingredients in a 3-quart bowl.
Drain artichoke hearts, reserving marinade.
Layer artichoke hearts, pepperoni, and onion over zucchini.
Cover and chill.
Combine reserved artichoke marinade, mayonnaise, and cheese in a small bowl; cover and... - 36.4363
Combine all ingredients in 3-quart casserole.
MICRO WAVE 8 to 10 MINUTES on HIGH, or until mixture has come to a rapid boil, stirring twice.
Reduce setting.
MICROWAVE 4 to 6 MINUTES on '6'.
Cool.
Refrigerate at least 24 hours.
Drain well before serving.
Will... - 36.3686
1. To make dip, place blue cheese, ricotta cheese, provolone cheese and sour cream in a bowl and mix well to combine. Stir in chives, lemon juice and black pepper. Cover and chill until required.
2. To make crisps, place zucchini and eggplant in a colander,... - 36.3662
Break cauliflower into flowerets and parboil just until slightly tender; drain and cool.
In a large salad bowl, combine cauliflower, greens, kidney beans, garbanzos, onions, and olives.
Chill until ready to serve.
Make a dressing of the olive oil, vinegar,... - 36.2463
1. Cook pasta according to package directions; drain. Cool slightly.
2. While pasta is cooking, arrange tomatoes and half of pepperoni around bottom edge of 3-quart glass serving bowl.
3. Layer cooked pasta, remaining pepperoni, beans, olives and cheese in... - 36.2197
1. Chop the cauliflower, onions, celery, zucchini, peppers, mushrooms and tomatoes. Drain the liquid from anchovies and tuna.
2. Rinse the anchovies and tuna under hot water. Chop the anchovies and break up the tuna.
3. Combine vegetable oil, cauliflower and... - 36.2068
Sea Garden Sardine Antipasto is a very easy to prepare delicious side dish recipe. Enjoy this amazingly delicious Sea Garden Sardine Antipasto dish; I am sure you would love to share your experience with me. - 36.2032
1. Place the oil, water, bay leaf, thyme, garlic, sea- soning and white wine vinegar in a large saucepan.
2. Put in the prepared vegetables, leaving the olives, onions, mushrooms and carrots whole.
3. Bring to the boil, cover and simmer for 2-3 minutes until... - 36.1666
1. Mix zucchini, broccoli and carrots. Combine vinaigrette, chilies, mint and oregano, drizzle over vegetables, toss.
2. Wrap a slice of prosciutto around each wedge of melon and secure with toothpicks.
3. Blend tuna, cream cheese, mayonnaise, chives and... - 36.1362
Cook artichoke hearts according to package directions, omitting salt and fat.
Drain well.
Combine broth and next 5 ingredients in a jar; cover tightly, and shake vigorously.
Combine artichoke hearts, mushrooms, and next 3 ingredients in a large bowl; add 1/2... - 36.1274
Antipasto Rice is a quick and yummy Italian rice dish. I am sure you will enjoy the variety of taste that this Antipasto Rice dish brings you. It has got everything to 'wow' you! - 35.9356
There is no extre effort you need to put in to whip up this Antipasto Salad - it's damn easy, simple and simply delicious! Try out this Antipasto Salad recipe and I am sure you will soon be a fan of it! - 35.7119
1. Wash and trim the okra and pack the pods vertically into a 3-quart canning jar.
2. Toss the prunes with the onion slices and place the mixture on top of the okra. Place the apricots on top of the prunes and onions and tuck the thyme sprig, red pepper and... - 35.7117
In a medium bowl combine olive oil, wine vinegar, Italian seasoning, salt, black pepper, and garlic.
Drain chick peas; add to dressing.
Mix lightly.
Cover and refrigerate at least 2 hours.
Just before serving, line a 2 1/2-quart serving bowl with lettuce... - 35.6951
Antipasto Potato Salad is an amazingly delicious side dish. Serve this Antipasto Potato Salad; I am sure you will always be tempted to prepare this for every party! - 35.4614
1. Sprinkle eggplant (aubergine) with salt and stand for 15-20 minutes. Rinse under cold water and pat dry with absorbent paper.
2. Brush eggplant (aubergine) lightly with olive oil. Place under a preheated grill for 4-5 minutes each side or until cooked... - 35.2788
This Artichoke Antipasto is simply lovely for anyone to like it. Here's a simple recipe for Artichoke Antipasto, if you would like to give it a try! - 35.1769
1. In a large saucepan heat the olive oil. Stir in the garlic and cook until the garlic is golden. Remove the garlic and discard.
2. Add the bay leaf, celery, mushrooms, onions, green beans, carrots, cauliflower, green peppers, and eggplant to the hot oil.... - 35.0567
Wash and scrub the potatoes and boil in their skins until tender.
Drain and leave until cool enough to handle, then peel and cut them into dice.
Toss with oil and lemon juice and sufficient salt and pepper to taste.
Drain the tuna and mash finely.
Combine it... - 35.0262
Cook the mussels in a pan containing 1 1/4 cups boiling water for about 5 minutes, until the shells have opened; discard any that do not.
Drain.
Discard the empty half shell from each mussel.
Arrange the mussels in their half shells in a large shallow... - 34.8629
MAKING
1) In a bowl, mix all the ingredients together.
2) Spoon the mixture into glass jars and place in the refrigerator up to 3 weeks.
SERVING
3) Serve when desired with crackers. - 34.604
To set up antipasto platter, put butter in a small bowl.
Put individual fishes and vegetables in individual bowls.
Arrange sliced meats and bowls of fish and vegetables on a large tray; place bread and cheese on a cutting board with a knife.
Invite guests to... - 34.4885
MAKING
1.Take a small mixing bowl and put inall the ingredients. Stir well.
2. Refrigerate covered for blending of flavors . This can take about 15 minutes.
SERVING
3.Serve chilled as desired. - 34.32
Place shrimp, cheese, olives and onions in large shallow dish.
In small bowl or jar, combine remaining ingredients except salami and pepper; mix well.
Pour over shrimp mixture Cover; refrigerate 6 hours or overnight, stirring occasionally.
Add salami and... - 34.2597
In a large frying pan, combine all ingredients and bring to a boil.
Simmer, covered, for about 5 minutes.
Cool and refrigerate, allowing a day or two to marinate before serving.
Vegetables may be varied. - 34.0785
In a large bowl, combine all ingredients except oil, vinegar, and seasonings.
In a covered jar or blender, combine oil, vinegar, salt, and pepper to taste.
Blend well and pour over chick-pea mixture.
Toss carefully; correct seasonings.
Garnish with parsley or... - 34.0136
MAKING
1) In a large shallow bowl, combine pasta, salad dressing, and dressing mix.
2) Add the remaining ingredients over the pasta.
3) Cover and refrigerate.
SERVING
4) Season to taste and serve chilled. - 34.0014
1. To prepare dressing, in small bowl, combine vinegar, oil, shallots, oregano and red pepper flakes.
2. In medium bowl, combine tortellini, bell pepper, cheese and salami. Add dressing; toss to coat. - 33.5796
No italian treat is complete without Antipasto and this is one of my favorites. I just adore the flavor of this Antipasto salad and it makes a juicy mix when combined with Italian dressing. Check out the recipe of Antipasto. - 33.2589
COMBINE pasta, tomatoes and juice, salad dressing, bell peppers, cheese, salami, olives, pepperoncini, artichoke hearts and basil in large bowl.
Toss well to coat.
COVER; chill for at least 2 hours or overnight. - 33.0595
Prepare Pesto Spread.
Cut 1/2-inch slice from top of tomato; zigzag edge.
Scoop out pulp.
Fill tomato with Pesto Spread; place in center of large serving platter.
Arrange remaining ingredients around tomato. - 32.8558
Chop artichoke hearts and mushrooms, place in a bowl.
Add pimiento, celery, and green pepper, mixing well.
Combine vinegar and remaining ingredients in a saucepan.
Bring to a boil, remove from heat, and cool.
Pour over vegetables, and mix well.
Serve relish... - 32.8118
Mix water, tomato juice, rice, basil, oregano, and salt in 2- to 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir in artichokes, red peppers, olives, parsley,... - 32.6577
Dressing:
In a small bowl combine all ingredients for dressing; set aside.
Marinated Vegetable Mixture: In glass or stainless-steel bowl combine cauliflower, asparagus, artichoke hearts, cocktail onions, and anchovies; pour dressing over vegetable mixture... - 32.5809
In medium bowl, combine tomatoes, artichoke hearts, olives, bell pepper and Parmesan cheese.
Place bagel pieces, cut-side up, on cookie sheets.
Spoon about 1 tablespoon vegetable mixture onto each bagel piece.
Sprinkle mozzarella cheese evenly over vegetable... - 32.482
Preheat the oven to moderately hot (375°F, or Mark 5).
Cut the tops off the tomatoes, then scoop out the inside fibres and seeds and reserve these.
Stand the tomatoes upside down to drain on soft kitchen paper.
Fry the onion gently in the butter until pale... - 32.32
Chili with a baked-on crust is a main dish so delicious it's hard to believe it's so easy! Your family will love this variation on a long-time favorite, and you'll love how easy it is to make. - 32.0307
Arrange salad on a serving platter, and top with chickpeas, ham, artichokes, and bell pepper rings.
Combine vinegar and next 5 ingredients; stir well, and drizzle over salad.
Sprinkle cheese over salad, and garnish with chopped parsley, if desired. - 31.8755
1. Microwave the beef on a microwave-safe plate, uncovered, on Full Power for 1 1/2 minutes. Turn the meat over.
2. Microwave on Half Power for 3 minutes or until an instant-reading meat thermometer reads 120° when inserted in the center of the beef. Cover... - 31.7636
On a large serving platter, arrange sliced tomatoes in two rows down the center.
Arrange slices of meats and cheeses all around edge of platter.
Sprinkle Parmesan cheese cubes over tomatoes; sprinkle olives over platter.
Garnish with fresh basil leaves. - 31.7146
Put the eggplant, green pepper, onion, mushrooms, garlic and oil in a skillet.
Cover and cook gently ten minutes, stirring occasionally.
Add the remaining ingredients and mix well.
Simmer, covered, until the eggplant is tender, about thirty minutes.
Put in a... - 31.5632
Combine all ingredients in 3-quart casserole.
Microwave 8 to 10 minutes on high, or until mixture has come to a rapid boil, stirring twice.
Reduce setting.
Microwave 5 to 7 minutes on medium.
Cool.
Refrigerate at least 24 hours.
Drain well before... - 31.5183
1. Slice carrot with a vegetable peeler lengthwise into long thin strips. Place strips in a large shallow dish. Add squash and next 4 ingredients.
2. Combine vinegar and next 5 ingredients in a jar; cover tightly, and shake vigorously. Pour over vegetables.... - 31.3884
Cut each cheese slice into thirds.
Arrange a piece of cheese on each slice of salami.
Combine tuna, egg, mayonnaise, and lemon juice.
Spread about 1 tablespoon mixture over cheese.
Roll up, securing with wooden picks.
Chill till serving time. - 30.6974
In a large skillet, melt butter or margarine.
Add mushrooms and onions; saute 1 to 2 minutes until tender.
Stir in salt, sour cream and salami or beef.
Spoon about 1 tablespoon filling into each cream puff or tart shell. - 30.6074
Combine first 6 ingredients.
In screw top jar combine oil, vinegar, garlic salt, oregano, 1/4 teaspoon salt, and dash pepper; shake well.
Pour over salad.
Sprinkle with Parmesan; toss.
Serves 1 or 2. - 30.4927
1. Wash and trim romaine; drain well. Slice thinly, crosswise. Store in a plastic bag.
2. Drain chickpeas and place in a bowl. Add 1/3 cup of Home-Style Salad Dressing and toss to coat evenly; cover the bowl with plastic wrap and chill.
3. When ready to... - 30.3842
On each plain glass plate arrange the following items so that every plate looks like every other: a little caponata, 2 or 3 wedges of hard-boiled egg, a green onion, 2 slices Italian salami, a little tuna mixed with some tomato sauce, a few greek olives, a... - 29.3295
Place tuna in center of large serving tray.
Stir together mayonnaise and lemon juice; dollop over tuna.
Top with capers.
In spoke-fashion around tuna, arrange salami, ham, anchovies, peppers, and olives. - 29.0007
Combine zucchini, cauliflower, and green onion in a shallow container.
Pour Italian salad dressing over vegetables, and toss lightly.
Cover and chill at least 4 hours.
Combine marinated vegetables and next 5 ingredients in a large bowl; toss gently.
Sprinkle... - 28.4501
On an attractive serving platter, arrange Italian antipasto and tuna in center and add remaining ingredients for an attractive presentation.
Pass oil and vinegar dressing (vinaigrette) or spoon over top. - 28.164
1. In a nonreactive medium saucepan, bring 6 cups water to a boil with celery, onion, thyme, 1/2 lemon, peppercorns, and hot pepper flakes. Boil 3 minutes. Plunge shrimp into boiling water and cook until they just turn pink, 2 to 3 minutes. Drain in a... - 27.3323
1. In a large bowl, combine garlic, salt, pepper, oregano, vinegar, and olive oil. Beat with a fork to blend. Set aside.
2. Discard large outer leaves from romaine lettuce. Cut remaining lettuce into 2-inch pieces, making about 4 cups of greens. Quarter... - 27.1002
Arrange artichoke hearts, tuna, cherry tomatoes, ripe olives, and pickled beets on a large lettuce lined serving platter, If desired, garnish platter with lemon wedges.
Cover and chill till serving time. - 26.8597
1. Fan out the sliced meats on a platter, placing a slice of cheese between every few slices of meat.
2. Garnish with olives and drizzle with olive oil. - 23.5308
1 Wash and tip zucchini; cut into thin slices; place in a medium-size bowl; drizzle Italian dressing over; toss to blend well. Allow to stand at least 2 hours.
2 Arrange zucchini in a single layer on a cookie sheet. Blot all oil from anchovy fillets with... - 23.5195
A gay and flavourful hot weather starter.
Cut the pimentos into strips and arrange on a platter, then top with tomato slices.
Beat the oil, lemon juice and seasoning well together and pour over the pimentos and tomatoes. - 22.8354
Twist crown from pineapple. Quarter pineapple lengthwise; remove core. Cut whole fruit from skin; slice fruit into thin wedges.
Arrange fruit, onion, cheese and artichoke hearts on lettuce-lined platter; serve with dressing. Garnish, if desired. - 22.8201
Arrange drained tuna (in one piece) in centre of large, round platter.
Coat with mayonnaise, sprinkle with capers.
Arrange remaining ingredients in decorative pattern round tuna. - 20.0682
