Slice and seed peppers.
Brush with olive oil.
Boil until peppers are slightly blistered.
Cool and chill in refrigerator, approximately 20 minutes or until slightly chilled.
Place peppers on serving platter.
Sprinkle generously with olive oil, chopped black olives, cheese and Italian seasonings.
Serve chilled as a cold salad or appetizer for an Italian dinner.
hands are better as my Italian grandmother will gladly tell you
ide for dipping.
This recipe will serve 2-5 people
br>Unwrap and enjoy!
ITALIAN VINAIGRETTE: 1/2 cup olive
iquid, mushrooms, fennel seed, basil, Italian seasoning, seasoned salt, and pepper
Chop and sear onions, peppers and garlic in olive oil.
Brown hamburger and Italian sausage.
Combine with onions, peppers and garlic.
Add remaining ingredients and simmer for 4 hours.
You may add more water as needed.
Will serve approximately 50 people.
enderness, (au dente). It is best to get the water boiling
ith Italian dressing and evenly season with Neelys Seasoning. For best results
Marinate chicken in dressing overnight or longer (2 days). Wash mushrooms and remove stems.
Make a small slit in center of each cap to drain off liquid.
Place caps in shallow pan.
Remove a little pulp from stem side and fill with chicken.
Bake 20 minutes at 350\u00b0.
Remove from oven and add 1 teaspoon of cheese per mushroom to melt.
Serve hot.
My best friend won $200.00 for this recipe at Frankenmuth, Michigan.
ith foil (heavy-duty is best); spray foil with non-stick
Cook pasta according to directions.
Rinse in cold water.
Combine pasta, artichoke hearts, olives, onions, and the cheeses, dressing, and rest of veggies, ham and salami; toss and mix well.
Taste to adjust seasoning, vinegar, or EVOO.
Cover and chill pasta salad for at least 2 hours or overnight is best.
COMBINE cornflour, dried italian seasoning (i.e. oregano, parsley
*This is a great OAMC recipe. Before cooking/prep day, I
Peel and seed avocadoes, dice.
Dice tomatoes.
Chop green onion.
Mince garlic.
Add all ingredients to a mixing bowl.
Stir gently together. Be gentle about this as you don't want to mash the avocado.
Cover and refrigerate at least 4 hours for flavors to develop.
Serve with tostadas or hefty chips.
Enjoy all the compliments.
You may have to take copies of this recipe where ever you serve it.
Fry the mushrooms and garlic in the butter.
Add the cream and stir until thickened.
Toast crusty Italian bread lightly.
Rub with a garlic clove.
Top with the mushroom sauce.
Preheat oven to 350 degrees F (175 degrees C).
Stir cream cheese, Italian cheese blend, mayonnaise, onion powder, and garlic powder together in a bowl; scoop into bread bowl.
Bake in preheated oven until heated through, 90 minutes to 2 hours.
br>You can quadruple this recipe and make as many as
ike it HOT.
This recipe makes about 6 quarts of
o blend.
Add the Italian seasoning and stir again.
ith a little whipped cream (recipe follows) or cinnamon on top