Cook pasta in boiling salted water 10 mins, or until al dente. Drain.
Meanwhile, heat reserved oil in a large, deep frying pan over medium-high heat. Cook sausages for 7 mins, or until browned and cooked through. Set aside and slice thickly.
Add tomato sauce, antipasto, artichokes and olives to frying pan. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 5 mins, or until sauce thickens. Add sausage and pasta and toss to combine. Top with shaved Parmesan to serve.
Chop all the veggies.
Mix the antipasto with the yogurt.
Toss all ingredients together (including the dressing) until well combined.
venly over dough. Top with antipasto and oregano. Fold dough from
Drain antipasto in a strainer set over
the minced parsley until the antipasto is combined well and chill
Combine all ingredients except lettuce in a medium bowl; mix well. (Mixture may be prepared up to 4 hours before serving. Cover and refrigerate.)
Just before serving, spoon antipasto mixture into lettuce leaves; roll up. Or, arrange lettuce leaves on a serving platter with the bowl of antipasto mixture and let guests make their own wraps.
oth sides.
Combine vegetable antipasto, chicken, bread and haloumi in
br>Sprinkle with chopped mixed antipasto vegetables.
Whisk eggs and
Preheat broiler. Place tomato, cut-side up, on a foil-lined baking tray. Spray with oil and season. Cook for 5 mins, or until softened. Set aside.
Meanwhile, bring sauce, 1/2 cup cold water, vegetables and 1 tbsp basil to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 6-7 mins, or until sauce thickens slightly. Add pasta, 1/2 the tomatoes and 1/2 the ricotta and toss to combine. Transfer to serving bowls and sprinkle with remaining ricotta, tomato and basil.
o cover bottom. Layer with antipasto vegetables, feta and salami.
f a roasting pan. Arrange antipasto vegetables and feta evenly over
For the chili and herb baked ricotta, preheat the oven to 425\u00b0F. Place the cheese in a baking dish. Drizzle with oil and sprinkle with pepper and half the red pepper flakes. Bake, uncovered, for about 15 mins or until warmed through. Sprinkle with oregano and the remaining red pepper flakes. Place the cheese under a preheated broiler until lightly browned.
For the beet dip, blend or process the ingredients until the mixture forms a smooth puree.
Cook the asparagus, mushrooms and bread on a heated oiled grill pan until the asparagus ...
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
Mushroom Sauce: In a saute pan, add mushrooms and red onion; saute until golden brown.
Add chicken broth, balsamic vinegar, garlic, thyme, salt and pepper.
Simmer 4 minutes.
Remove from heat and add butter.
Honey-Soy Sauce: In a saucepan, add all ingredients; simmer 1 minute.
Antipasto Sauce: In a saute pan, add all ingredients; simmer 1 minute.
Steam asparagus, covered, for 2 minutes. Drain and plunge into ice water. Drain well. Combine the asparagus, mushrooms and the next 5 ingredients in a large bowl. See Antipasto Dressing. Yield: 20 servings (serving size 1/2 cup).
arinade and dressing; pour over antipasto.
Serve room temperature.
ill hot jars with the antipasto; cleaning the rim with a
Combine mozzarella cheese, dressing and basil in a small decorative bowl; chill at least 30 minutes or up to 1 day.
Fold or roll the deli meats and arrange attractively on a large serving platter. Arrange the bowl of cheese, bell peppers and olives attractively around meats. Garnish the platter with basil sprigs if desired. Place the toast or crackers in a napkin lined basket and have frilly wooden picks or small forks available for serving the antipasto.