How To make Antipasto Rice
-Waldine Van Geffen VGHC42A 1 1/2 c Water
1/2 c Tomato juice
1 c Rice; uncooked
1 ts Dried basil leavees
1 ts Dried oregano leaves
1/2 ts Salt; optional
14 oz Can artichoke hearts; drain,
-quarter 1/2 c Oil-pk tomatoes; drain, chop
2 1/4 oz Can sliced rips olives;drain
2 tb Parsley; chopped
2 tb Lemon juice
1/2 ts Ground black pepper
2 tb Parmesan cheese; grated
Combine water, tomato juice, rice, basil, oregano and salt in a 2 to 3 quart saucepan. Bring to a boil; stir once or twice. Reduce heat. Cover and simmer until rice is tender and liquid is absorbed - about 15 minutes. Stir in artichokes, tomatoes, olives, parsley, lemon juice and black pepper. Cook 5 minutes longer or until thoroughly heated. Sprinkle with cheese. Source: The Sonoma Dried Tomato Cookbook (wrv)
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Italian Antipasti: Bruschetta & Roasted Peppers
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Roasted Vegetable Antipasto Platter | EatingWell
Roasted vegetables—Brussels sprouts, carrots, beets and fennel—get tossed in a zesty vinaigrette for a stunning and easy vegetable side or healthy appetizer
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Irresistible Garlic Artichokes | Easy Spanish Tapas Recipe
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How to Make a Simple Italian Cold Antipasto Appetizer Party Platter
How to Make a Super Bowl Italian Cold Antipasto Appetizer Party Platter... This video is perfect for a simple Italian Cold Antipasto party platter. Perfect for the super bowl or any party. Add any Italian or Mediterranean inspired ingredients that you wish that would make a great addition.
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ITALIAN ANTIPASTO
The ingredients:
2 slices of Brown bread
5 slices of White bread
2 slices of Cheddar cheese
100 g. of Cream cheese
20 g. of Butter
8 small Mozzarella cheese
8 pcs. of Cherry tomatoes
Salad of your choice
100 g. of Ham
4 Chopped Anchovies in oil
8 round Croutons
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