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Vegetables - Fresh Vegetable Antipasto Post by :musashi Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2133

Click below to download : Vegetables - Fresh Vegetable Antipasto (Format : PDF)

Vegetables - Fresh Vegetable Antipasto

3/4 cup, chopped red onion
3/4 cup, chopped red Bell Pepper
1 cup, chopped green Bell Pepper
3 cups, 1/2 inch Cauliflower flowers
1 cup, coarsely chopped Carrots
2 cups, 1/2 inch diced Broccoli
1/4 cup, mixed sweet pickles, chopped
1/4 cup, chopped Green Onions
3 Garlic cloves, minced
1/4 cup, Pickled Banana Peppers, sliced
1 cup, bottled Chili Sauce
1 cup, water

In a wide, heavy pan, bring all ingredients to boil and simmer, uncovered for 30 minutes, or until most of the liquid has evaporated.

Chill at least two hours, overnight is best.

To serve, spread on Italian bread or saltines

Makes 5 to 6 cups.

It keeps for several days in the refrigerator
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Vegetables - Fresh Vegetable Fritatta Vegetables - Fresh Vegetable Fritatta

Vegetables - Fresh Vegetable Fritatta
Eggs Vermont Cheddar, shredded 2 cloves fresh garlic, chopped 1 red pepper 1 green pepper 1 Spanish onion 1 yellow squash (small) 1 green squash (small) 2 ripe tomatoes, in wedges 2 sprigs fresh basil 2 tablespoons olive oil oregano, thyme, fresh-ground black pepper Heat saute pan with olive oil. Over medium heat, lightly cook chopped garlic, add freshly cut vegetables (1/2" strips). Add oregano and thyme, then gently toss. Keep vegetables firm, do not overcook. Remove from heat. For each individual serving: beat 2 eggs, pour into heated 7"-9" teflon pan, lightly oiled. Add vegetables to top. Arrange colors, do

Vegetables - Vegetables -  Fettuccini With Morels, Asparagus And Goat Cheese Vegetables - Vegetables - Fettuccini With Morels, Asparagus And Goat Cheese

Vegetables - Vegetables -  Fettuccini With Morels, Asparagus And Goat Cheese
1/2 cup minced shallot 2 tablespoons unsalted butter 1/2 cup dry white wine 1/2 cup chicken broth 1/2 pound fresh morels (available seasonally at specialty produce markets and some supermarkets), washed well, patted dry, and trimmed 1/2 cup heavy cream 6 ounces mild goat cheese such as Montrachet, crumbled (about 1 1/2 cups) 3/4 pound asparagus, trimmed, cut into 1/2-inch pieces, and cooked in boiling salted water for 2 to 3 minutes, or until tender 1/4 cup minced fresh chives 3/4 pound fettuccine In a heavy skillet cook the shallot in the butter over moderately low heat, stirring, until it is