Free Recipes Archive
Dressing 3/4 cup olive oil 1/4 cup red wine vinegar 2 tablespoons Dijon-style mustard 1 tablespoon honey (or to taste) 1 teaspoon salt 1/4 teaspoon fresh ground black pepper Salad 2 cups mixed iceberg and romaine lettuces for each serving Read More …
Yield: 8 servings SALAD 15-1/2 ounces Can garbanzo beans, drained 6-1/2 ounces Marinated artichoke hearts 1/2 cup Roasted red peppers 1/4 cup Black olives, pitted, drained, and sliced 2 bn Romaine lettuce, torn into bite-size pieces 1/2 cup Low-fat salami, Read More …
2 Loaves frozen bread dough thawed 1 Jar mixed colored peppers in oil 1 Egg, slightly beaten 1/2 lb Provolone, sliced 1/4 lb Salami 1/4 lb Pepperoni Oregano On a lightly floured surface, roll bread dough out, 1 at a Read More …
1/2 pound mozzarella cheese — cut in 8 pieces 1 7 ounce jar whole roasted red peppers 2 ounces pepperoni sausage 1 3.75 ounce jar marinated mushrooms — drained 1 6 ounce jar marinated artichokes 2 tablespoons unsalted butter — Read More …
Serving Size : 10 4 tablespoons Parmesan cheese 3 cups Caesar croutons — slightly crushed 14 ounces artichoke hearts, marinated — cut into quarters 2 ounces Greek olives — sliced 1 cup feta cheese 7 ounces roasted peppers — cut Read More …
12 ounces thinly sliced cooked lean roast beef 1/2 cup Italian dressing 1 8 ounce loaf Vienna bread, unsliced 2 tablespoons chopped ripe olives 6 leaves Boston lettuce 6 slices tomato, cut 1/4″ thick 6 slices onion, cut 1/8″ thick Read More …
Serving Size : 10 2 medium green bell peppers 1 medium onion 2 stalks celery 3 carrots 1 clove garlic 1/2 pound sliced fresh mushrooms 1 medium cauliflower — broken in florets 2 tablespoons olive oil 1 cup drained tuna Read More …
30 cloves garlic, (large) 1 2 ounce can anchovy fillets 1 tablespoon finely chopped parsley 1 tablespoon melted butter 1 tablespoon olive oil dash Tabasco® sauce 1/4 cup olive oil 1 baguette French bread, thinly sliced and toasted Peel garlic Read More …
Serving Size : 6 2 medium radicchio heads 1/4 pound Prosciutto or Bresaola, in thin strips 1 medium celery root, in thin sticks 1/4 pound Parmesan cheese, in wedges salt and pepper extra virgin olive oil Line individual salad bowls Read More …
These tasty olives, served as part of Spain’s famous tapas appetizer platters, make a great dish to pass around at a party, or as an antipasto. One 7-ounce jar green Spanish olives (preferably large), lightly crushed 1/2 teaspoon ground cumin Read More …
Serving Size : 12 12 ounces sliced deli roast beef 12 ounces sliced ham 8 ounces part skim milk mozzarella cheese 1 8 ounce bottle fat-free Italian Parmesan salad dressing 1/4 cup chopped fresh parsley 2 tablespoons chopped fresh basil, Read More …
Delicious, when paired with Bella Sera® Delle Venezie Merlot Prepare any combination of the following begetables to measure 4 cups: Carrots, cut into 3/8 inch disks, blanched Cauliflower, cut into 1 inch florets, blanched Green beans, cut into 2 inch Read More …
Cubes of different cheeses Pickles, fruit and olives Chunks of smoked sausage Rolled salami Pickled herring Sardines Raw, marinated or pickled vegetables Cut the above ingredients into bite-sized chunks and put them on toothpicks or bamboo skewers. Refrigerate until ready Read More …
Amazing pasta salad that is always a huge hit! Has a little kick to it and it really delicious. 1 cup Vegetable oil 6 tbsp red wine vinegar 2 cloves Garlic; minced 2 tsp. dried basil 1/4 tsp. red pepper Read More …
375 ml carrots, chopped 1 1/2 cup 250 ml green pepper, chopped 1 cup 375 ml cauliflower, chopped 1 1/2 cup 250 ml mushrooms, quartered 1 cup 250 ml sweet pickles, chopped 1 cup 125 ml onion, chopped 1/2 cup Read More …
Serves: 24 Crab Claw Dressing: 6 cups white balsamic vinegar 1/2 cup dried oregano leaves 6 Tbsp. sugar 2 Tbsp. garlic, finely minced 1 Tbsp. kosher salt 1 Tbsp. cracked black pepper 12 cups extra virgin olive oil 6 lb. Read More …