Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenVegetables - Fresh Vegetable Antipasto
Famous Authors (View All Authors)
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
If you like this book please share to your friends :
NEXT BOOKS

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
PREVIOUS BOOKS

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
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT