ou are making the ITALIAN STUFFED GREEN PEPPERS you will also get
Heat a panino press according to the manufacturer's instructions.
Place 1 slice prosciutto and 1 slice fontina cheese onto a slice of bread; repeat with remaining prosciutto, fontina cheese, and slice of bread. Add 1/2 of the giardiniera on top of each cheese layer and top sandwiches with remaining bread slices, creating 2 sandwiches.
Cook each panino in the press until the cheese has melted and the bread has toasted, about 3 minutes. Serve with hot pickled peppers on the side.
Slice the loaf of bread in half lengthwise,.
Spread both sides with mayo or salad dressing.
Layer the bottom half of bread starting with sliced tomatoes, then prosciutto, then salami, then cheddar slices, then ham, then provolone cheese slices, then sliced dill pickles.
Top with shredded lettuce then sprinkle with black pepper.
Top with the pickled peppers.
Spoon the Italian vinaigrette over the filling.
Cover with the other top half of bread.
Press down firmly with your hand.
Slice as desired.
Wash and dry lettuce
leaves.
Prepare
a large platter lined with a bed of
lettuce
leaves.
Arrange
cold
cuts and cheese attractively on lettuce.
Garnish with pickled peppers, tomato wedges, artichoke
hearts,
mushrooms, olives and chick peas. Sprinkle with olive
oil,
oregano
and vinegar.
Serve with bread sticks or
sliced Italian bread, if desired.
Makes 8 to 10 servings.
>for stuffed peppers with ground beef and rice.
Cut tops off peppers
nch thick. Refrigerate for 10 mins.
Meanwhile, for the peppers, heat half
Heat 30 ml olive oil in a pan.
Fry the peppers gently in the olive oil, turning occasionally.
As the skin starts to blister (3-4 minutes) take out of the pan and put into bowls, sprinkle with a little sea salt and serve immediately.
For the sauce:
Mix together
For the fish:
Put the
omes to the pickled peppers, B and G hot cherry peppers are suggested
0b0F.
PREPARE your favorite recipe for quick-cooking rice, to
eanwhile, cut up onions and peppers.
Place sausages on grill
Soak the tomatoes in warm water for 20 minutes before mincing.
Blend together the cream cheese, basil, garlic,tomatoes and pepperoni.
Cut the tops off the pepperoncinis and remove the seeds.
Fill with the mixture, cover and refrigerate 1 1/2 hours.
Serve chilled.
nion and garlic and cook for 2-3 mins until the
add the onion and cook for 3-5 mins until softened
epper, minced onion, minced garlic, Italian seasonings, beaten egg, breadcrumbs and
Add oil and sausages to a large heavy skillet.
Fry over medium heat until sausages are cooked through and well browned, remove with a slotted spoon.
Increase heat to high, add potatoes and fry, turning often, until crispy and tender.
Return sausage to the pan and heat through.
Add vinegar peppers by tearing into small pieces over the pan so juices fall on the potatoes and sausage.
Cook 3 minutes more, season with salt and pepper, remove from heat and let rest 5 minutes before serving.
Heat the oil in a frying pan, add the chicken breast and fry for 5-6 mins each side until sealed and lightly golden. Add the green onions to the pan with the tomatoes, tomato juice, corn and kidney beans. Simmer for 10 mins.
Stir in the parsley, oregano and Tabasco. Season to taste with salt and freshly ground black pepper. Serve sprinkled with the diced onion and the pickled peppers. Garnish with the extra chopped parsley. Serve with tortilla chips, if liked.
inutes.
Saute onions and peppers with olive oil, salt, pepper
Thoroughly wash peppers. Seed and slice peppers in half. Make a pickling