Things You'll Need Green bell peppers Sharp knife Large, heavy skillet Olive oil Directions Step 1 - Cut the bell peppers in half lengthwise. Remove the stems, seeds and white pulp found in the center of the pepper. Step 2 - Rinse the peppers under cold, running water. Cut the... Read more »
Ingredients 1/2 c thinly sliced celery 1/4 cup cauliflower florets (tips) chopped 1/4 c chopped carrots 1/4 sport peppers, thinly sliced 3/4 tsp dried oregano 1/2 tsp minced garlic 2 tblsp white wine vinegar 1/2 cup olive oil Directions Combine all vegetables in a bowl, then add garlic and oregano.... Read more »
Overview Here is a Giardiniera Recipe from the NY Times Dining and Wine Guide Yield: About 2 quarts. Ingredients 4 Serrano chillies, thinly sliced, with seeds removed 2 red sweet peppers, cut into 1/2-inch pieces 1 or 2 celery ribs, sliced or julienne 1 or 2 carrots, sliced or julienne... Read more »
Overview 5 cups Active Time: 15 minutes Total Time: 45 minutes Ingredients 2 cups white vinegar 2 cups water 2 tablespoons sugar 1 bay leaf 1 teaspoon crushed red pepper, divided 1 teaspoon salt, divided 1 small head cauliflower, trimmed and cut into bite-size florets 2 stalks celery, thinly sliced... Read more »
Overview Most of the recipes online are found on generic websites and just have a bunch of cut up vegetables mixed with olive oil, which I already knew was completely wrong. There needed to be some kind of acidic kick, something to balance the aggressive heat and the fair amount... Read more »
Overview A recipe I found from recipe from Cheryl Boyer, Orlando Italian Food Examiner. Cheryl Garramone Boyer is a self-proclaimed ex-hippie chick, Diane Keaton wannabe from Jersey. Her Italian heritage runs back to the First Ward in Newark where her great-grandparents immigrated. She knows the meaning of mangia. Original Recipe... Read more »
Overview "This is Italian Giardiniera. It is wonderful on CChicago-styleItalian beef sandwiches, sausage sandwiches, French dips, pasta or even as a pizza topping. You can even snack on it as is if you choose. Once you taste it you will figure out what you prefer to use it on." Ingredients... Read more »
Overview Giardiniera, or mixed pickled vegetables, is what most Italians think of when they hear the words Sotto Aceti, a collection of mixed pickled vegetables. The standard Italian antipasto misto wouldn't be quite right without these, and they also work very well with boiled meats in the winter months. This... Read more »
Overview This my own recipe I came up with. I have done it twice now and it is pretty good. Still could use some tweaking and more exact measurements. Ingredients 2 - 3 lb roast (chuck / rump / sirloin tip) 2 Italian sausage links (hot or mild) 5 gloves... Read more »
Ingredients 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon crushed red pepper 1 teaspoon onion salt 3 cups water 1 teaspoon dried parsley 1 teaspoon garlic powder 1 bay leaf 1 (0.70 ounce) package Italian salad dressing mix 5 lbs... Read more »
Overview An old fashion style recipe utilizing any cheap roast you can find. People often forget that the beef sandwich was made as a roast and recooked in gravy so that a tough, cheap cut of beef could be turned into a meal. Ingredients 3-4 lb beef roast (round, top,... Read more »
Overview This is a recipe from an old Hollywood School cookbook. My mom still makes this, but mixes it with "Jims Italian Beef". Ingredients 4lb Rump roast or Sirloin Tip 1 stick margarine Salt & Pepper 1 large green pepper 2 cups water 1/4 teaspoon oregano 1/4 teaspoon basil 1/4... Read more »