add a little hot (as in spicy hot) giardiniera to top it off
p the rolls in the hot oven for 3 minutes.
Use any hot roll recipe.
Add a little flour to make dough stiff.
After shaping, let rise not quite double.
Bake 30 minutes in a 275\u00b0 oven.
Cool and store in airtight bags.
Can store in refrigerator for up to 2 weeks.
Bake at 425\u00b0 for 5 to 7 minutes.
Just before serving your favorite hot chile recipe, add one square of chocolate for each quart of finished chile.
Stir vigorously (it will rise).
No one will guess that the distinctly Mexican flavor is chocolate.
Combine meat, onion and garlic in a large skillet.
Cook until meat is light brown.
Add remaining ingredients (except for beans) and bring to a boil.
Reduce heat and simmer 1 hour.
Add beans (as many as desired) and heat until hot.
Recipe may be halved. Serve with grated cheese, lettuce and sour cream.
Good with Mexican corn bread.
void green veggies unless the giardiniera will be used within a
Spread hummus in a serving dish.
Slightly drain giardiniera and spoon evenly over hummus. Note: If giardiniera is too chunky, chop fine.
Top with Kalamata olives and feta cheese. Garnish with cilantro or parsley leaves. Serve with pita triangles or bruschetta crisps.
Pound out chicken breasts, so that they cook quickly and evenly.
In saute pan, heat oil. Add giardiniera and garlic and saute lightly for 2-3 minutes.
Push giardiniera and garlic to the side of pan and add chicken.
Saute 2-3 minute per side, spooning pan juices and giardiniera over them.
DO NOT salt chicken. I made that mistake once. It was so salty, it became inedible. The giardiniera has plenty of salt on its own.
Plain, buttered pasta or a baked potato with cool sour cream are good sides for this spicy dish.
Preheat oven to 350 degrees F (175 degrees C).
Mix cream cheese, salami, olives, roasted red peppers, giardiniera, provolone cheese, and garlic together in a bowl; transfer to a 9-inch pie plate.
Bake in the preheated oven until bubbling and hot, about 30 minutes. Sprinkle parsley over dip.
ven to 400 degrees. Combine giardiniera and brine, 1/4 cup
ombine. Allow to marinate overnight. Giardiniera will only get better with
Heat oil in a deep pan over medium-high heat. Saute carrots, celery, bell pepper, and onion until crisp-tender, about 5 minutes. Add beans, tomatoes, broth, quinoa, giardiniera, garlic powder, salt, and pepper. Bring to a boil. Turn down to a simmer and cook until most of the liquid has been absorbed, about 20 minutes.
izza crust. Top with capicola, giardiniera, and shiitake mushrooms. Cover capicola
Chop large pieces of giardiniera if needed. Combine all ingredients and chill until ready for use.
Chill time is cook time.
ill be melted and milk hot when it is ready.
Spread each Hot dog bun with 1 t. mayonnaise. Place one piece of American cheese in each bun and then place one hot dog on top of cheese. Spread 2 t. pickle relish on top of each hot dog. Wrap each hot dog combo in foil, crimping the ends and edges.
Oven: Bake for 30 minutes in a 350 degree F. oven.
BBQ: Bake for 20 minutes over low heat turn every 10 minutes.
Campfire: place over low coals, turning frequently for 20 minutes.
Place Hot Chocolate Mix and water in a 1 quart glass measure.
Add vanilla and stir.
Microwave, uncovered, at HIGH 3 minutes or until heated.
Pour 1 cup hot chocolate into each of 4 mugs.
Top each with 1 tablespoon ice cream.
Sprinkle with cinnamon.
Hot Chocolate Mix:
Combine all ingredients.
Store in an airtight container in a cool, dry place. Yield's 7 1/3 cups of 1/3 cup servings).
use rubber gloves if making hot peppers).
Stuff 1 Vienna
Pour milk into blender.
Add hot cocoa mix and ice.
Blend first at low speed and then high speed until ice is finely crushed and slushy.
Pour into tall glass and top with whipped cream and a dusting of hot cocoa mix, if desired.
Serve with a straw and enjoy!
P.S. This recipe was originally posted using small ice cubes. At our shop we have a commercial blender that has no problem getting through these. Since most people have regular blenders, I have changed it to crushed ice.
Lightly toast whole wheat bread. Spread one tablespoon butter on each slice of bread. Spread mustard on bottom slice of bread over butter.
Either boil or microwave the hot dogs, can be sliced lenthwise prior to cooking. Layer the hot dog slices on the bottom slice of bread.
Top the hot dog slices with potato salad and spread evenly.
Layer hard boiled egg slices on top of potato salad.
Season with salt & pepper to your liking. Top with other slice of bread. Cut in half on the diagonal and serve.