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.
ven to 400 degrees. Combine giardiniera and brine, 1/4 cup
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.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
void green veggies unless the giardiniera will be used within a
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.
Cook pasta according to package directions. Meanwhile, drain giardiniera, reserving 3/4 cup liquid.
In a large bowl, combine giardiniera, broccoli, mozzarella, salami, ham, pepperoni, green pepper and olives. Drain pasta and rinse in cold water; stir into meat mixture.
For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, Italian seasoning, pepper, salt and reserved giardiniera liquid. Pour over salad and toss to coat. Refrigerate until serving.
Minced or finely chop the hearts of palm and giardiniera.
Combine minced hearts of palm, minced giardiniera, and olive oil.
Season to taste with salt and freshly ground pepper.
Use as a relish or spread in your sandwiches, or even as a dip with lavash crackers.
Store in airtight container in refrigerator.
Note: giardiniera is a mixture of pickled vegetables, commonly found in the pickle section of the grocery store; also, a bit of balsamic and crumbled feta are good additions to the relish, too!
br>Coarsely chop jar of giardiniera. (Also called California Hot Mix
nto the buns, topped with giardiniera. Dip in broth before serving
In a small food processor, combine the sugar and giardiniera; cover and process until blended.
Make a slit lengthwise 3/4 of the way through the sausage, starting and stopping 1/2 inch from the end. Fill with the giardiniera mixture and to with the provolone cheese.
Place sausages in the buns; wrap individually in a double thickness of heavy-duty foil. Place on a medium-hot grill in the parking lot of the stadium, and heat through until the cheese is melted, about 8 minutes.
Top with mustard, ketchup, and mayo if desired.
refrigerator.
To make Giardiniera: Julienne green bell pepper, red
/4 cup liquid from giardiniera into container of blender; reserve
eef and peppers; top with giardiniera, if desired. Serve with remaining
Remove stem from pepperoncini and place all ingredients in a food processor or blender.
Process till a nice paste.
Taste to season with salt and pepper.
Spread on your favorite hero sandwich.