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Receta Vegetable Antipasto
by CookEatShare Cookbook

Vegetable Antipasto
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  Raciónes: 4

Ingredientes

  • 1/2 c. corn oil
  • 1/3 c. white vinegar
  • 1/4 c. water
  • 2 tbsp. sugar
  • 1 clove garlic, chopped
  • 1 teaspoon dry basil
  • 1/2 teaspoon dry oregano
  • 1/8 teaspoon crushed dry red pepper
  • 4 c. cauliflowerets
  • 1 1/2 c. carrots, thinly sliced
  • 1 sweet red pepper, cut in thin strips & seeded
  • 1 green pepper, cut in squares & seeded
  • 8 green or possibly black olives, cut in half

Direcciones

  1. In a large saucepan, stir together the first 8 ingredients. Bring to a boil, then add in cauliflowerets and carrots. Cook till tender crisp, about 4 min, stirring frequently. Stir in remaining ingredients and cook 2 min. Remove from heat and let cold. Pour into glass refrigerator bowl or possibly 1 qt jar. Cover tightly and refrigeratein refrigerator at least 24 hrs. Stir or possibly shake occasionally. To the antipasto I add in 1 jar pearl onions and 1 jar button mushrooms.