How To make Speedy Antipasto
2 Carrots; peel, thin slice
1/2 c Green pepper; chopped
1/3 c Sweet red pepper; chopped
1/2 c Celery; chopped
1/2 c Tiny cauliflowerets
1/2 c Pitted black olives; chopped
1/2 c Mushrooms; sliced
1/2 c Small white pickled onions
1 c Sweet pickles; chopped
1/2 c Stuffed green olives; chop
7 1/2 oz Tinned tomato sauce
2/3 c Ketchup
1 tb Olive oil
1 cn Solid water-pack tuna, drain
1. Place all ingredients except tuna in a 12-cup microwave-safe casserole
or simmer pot. Stir to mix. cover and microwave on High for 5 minutes, or until boiling. Stir once. 2. Microwave on Medium-low for 15 to 20 minutes, or until carrots are
crisp-tender. Stir every 5 minutes. 3. Flake and add tuna to vegetable mixture. Refrigerate for up to 2 weeks,
or freeze for up to 3 months. Serve with crackers or French bread.
How To make Speedy Antipasto's Videos
ANTIPASTO PLATTER - HOW TO MAKE - ITALIAN RECIPE
Bow and Ash give Ma ma Lee a hand making a nice Italian holiday Antipasto Platter , many variations on this one , as many as your imagination will allow ..... Happy Hollidays and enjoy....!!!
Antipasto-Style Penne Recipe
Get the Recipe:
A one-dish Italian-style meal with olives, red bell peppers, and prosciutto is sure to hit the spot tonight.
If you prefer crispy prosciutto, spread it out on a baking sheet and broil 4 minutes.
Yield: 6 servings
Preparation
1. Preheat broiler.
2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop bell pepper; place in a large bowl. Stir in olives, pesto, prosciutto, tomatoes, and artichokes.
3. Cook the pasta according to package directions, omitting salt and fat; drain. Add cooked pasta and 1/4 cup Parmigiano-Reggiano cheese to bell pepper mixture, and toss gently to combine. Spoon about 1 cup pasta mixture into each of 6 bowls, and sprinkle each serving with 2 teaspoons remaining cheese and 2 teaspoons pine nuts.
Nutritional Information
Calories:
404
Fat:
21.3g (sat 4.4g,mono 10.6g,poly 4.4g)
Protein:
16.5g
Carbohydrate:
39.9g
Fiber:
4.3g
Cholesterol:
21mg
Iron:
2.9mg
Sodium:
764mg
Calcium:
162mg
David Joachim, Cooking Light, DECEMBER 2009
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Easy Juicy ANTIPASTO platter????with bruschetta,prosciutto,etc♥️|RECIPE in the description| CHEFKOUDY
#bruschetta #asmrfood #asmreating #tomato #prosciutto #antipasto #italia #italian #italianfood #asmr #asmrcooking #asmrsounds #asmrvideo #cooking #cookingchannel #cookingathome #cookingvideo #recipe #recipeoftheday #recipes #recipevideo #easyrecipe #mozzarella #homefood #homecooking #homecook #baguette #foodie #foodlover
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Make Little easy Antipasto platter with us❣️
Ingredients on the platter:
1. Toasted baguette with olive oil (and optional - garlic)
2. Tomato & basil bruschetta- 2 chopped tomatoes, 1 minced garlic, fresh basil, 2 spoons olive oil, 1 spoon balsamic vinegar, salt, pepper.
3. Burrata cheese
4. Artichokes in olive oil
5. Blackberries
6. Nectarines- toasted couple minutes on both sides with olive oil and balsamic vinegar
7. Mortadella, prosciutto crudo, salami
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Antipasto Salad Recipe | Cook Eat Well
Try this easy antipasto salad recipe for a quick weeknight dinner. Start to finish it takes just a few minutes—including the simple Italian antipasto salad dressing. {Paleo, Keto, Whole30}
???? GET THE PRINTABLE RECIPE HERE ????
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