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

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

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

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

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

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

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

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

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

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

Make the garlic and herb oil: In a small bowl combine the garlic, the parsley, the basil, and the mint, stir in the oil, and let the mixture stand for 1 hour. While the oil is standing, cut the eggplant crosswise into 3/8-inch-thick slices, arrange the slices... - 41.6213

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

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

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

Scrape carrots and cut into 3-inch lengths. Halve and cut into slender sticks. Put in heavy saucepan with 1 inch of boiling water, 1/2 teaspoon salt and 1/4 teaspoon sugar. Cover and simmer 5 minutes. Drain, if necessary, and turn into a bowl or refrigerator... - 36.3216

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

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

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

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

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

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

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

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

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

Antipasto is very easy to prepare dish. Antipasto has a defining taste. Antipasto can be served with any kind of course. - 34.8721

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 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

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

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

Artichokes Heat the oil in a large frying pan; add garlic. Stir. Add Cookin’ Greens Quartered Artichokes; sauté for 12 minutes or until just cooked. Season with salt and black pepper, to taste. Set aside to cool. Antipasto Salad Assembly In a medium bowl... - 38.221

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

There is something truly magical about piquant, marinated mushrooms. Chef Paul Hegeman shares with us an incredible, easy to make marinated mushroom recipe that is a breeze to make, oozes with flavors and can be stored for weeks. Next time you are... - 112.23

Heat the oil and butter in a heavy saucepan, add the chopped onions, stir well and cook them till soft and golden. Cut the peppers into strips and add to the onions with the crushed garlic. Season with a little salt and pepper, cover and simmer for 15... - 25.3973

In kettle, half-cover eggplant with boiling salted water and cook until it is tender, turning once. Let cool, peel off skin and cut into slices 1/4 inch thick. Remove excess seeds. Cut each slice into strips about 1 1/2 x 1/2 inch. Measure and store in small... - 42.3277

Give a lift and add mellow sweetness to your bland mashed potatoes, soups, dressings or other recipes with roasted garlic. Chef Paul Hegeman presents a step-by-step instruction on how to roast garlic cloves at home, so that you can use this warm, toasty,... - 106.861

Anchovy Salad Dressing goes well with antipasto salads. This Anchovy Salad Dressing is rich with the flavors of wine vinegar, milk and seasonings. Check out the recipe of Anchovy Salad Dressing, I am sure you will love it. - 29.4835

In a medium bowl, combine oil, vinegar, garlic salt, fines herbes, parsley, chives, salt and pepper, stirring to blend. Stir in drained beans. Cover and refrigerate 6 hours or overnight. Drain; arrange on an antipasto tray. - 28.5816

Cook the rice in plenty of boiling, lightly salted water for 10 minutes. Drain thoroughly and return to the saucepan. Add the canned tomatoes, the garlic, if using, the basil and tomato puree and season to taste. Halve the marrows lengthways and scoop out the... - 39.4502

In a bowl toss together the olives, the celery, the bell pepper, the onion, the garlic paste, the carrot, the pars ley, the oregano, and the red pepper flakes, add the oil and the vinegar, and combine the mixture well. Serve the salad as part of an antipasto... - 25.7972

1. Clean mushrooms in a solution of salt and water. Discard slice from stem end. Slice very thinly, crosswise. 2. Saute garlic in olive oil and butter over medium-high heat until lightly golden. Adjust heat to high, add mushrooms and saute until oil is... - 23.7155

Marinated Eggplant Livia has a Marvelous taste.The Red chilli and Wine Vinegar gives the Marinated Eggplant Livia Stupefying taste. - 34.7607

Place garlic, chilies and bay leaf in a large bowl. Bring about 3 quarts of salted water to a boil in a pot, drop in carrot coins, and cook until tender but still crisp. Lift carrots from water with a slotted spoon, drain briefly, and drop into the bowl with... - 40.6628

Vegetable Stuffed Round Steak is a mouth watering recipe which you would surely want to get to your guests attention. This great tasting and easy to prepare recipe will surely tempt you to serve to your loved ones. So make sure you dish out this Vegetable... - 46.4686

I love these easy peppers. They're so versatile. Serve them on salads, to garnish a sandwich, on steak or chicken, with grilled portabellos...the possibilities are endless. - 37.3727

Part green salad, part antipasto salad, this recipe combines lettuce, celery, onion, peperoncini, olives and cherry tomatoes—all tossed in a dressing made with olive oil, vinegar and a little mayonnaise. "The salad reminds me of one my mother made," says... - 33.5162