Antipasto Kabobs Recipe
8 salami, casing removed
8 pepper, pickled, mild, sm
2 zucchini, quarter crosswise
16 olives, black, pitted
16 tomatoes, cherry, washed &
1/3 cup oil, olive
2 tbsp lemon juice, freshly squeeze
1 tbsp vinegar, balsamic
1/4 tsp oregano, dried
1 garlic, clove, minced
1/4 tsp salt
1/4 tsp pepper, fresh ground, white
Soak 8 bamboo skewers in cold water for 15 minutes. Drain. Wrap a
slice of salami around a small pepper. Thread on skewer. Thread on a
piece of zucchini, an olive, a tomato, then another olive and another
tomato. Repeat with the remaining skewers. Set kabobs aside.
Light the coals. Mix remaining ingredients for dressing. Brush
kabobs with dressing. When coals are hot, set kabobs on grill rack
about 4 to 6 inches from heat source. Grill kabobs for 3 to 4
minutes, turning once or twice as needed. Food should be hot and
beginning to char.
Transfer kabobs to serving dish.
to Appetizer Recipes
Food Tips of the Week
Drink more water. At times during a hectic day, you guess you are peckish but in truth you might only want a restorative glass of water or cranberry juice. The sensations of needing food and needing a drink are close, but one can result in a fat tummy and the alternative is ok.
Frozen Fish Can Taste as Good as Fresh!
One of the problems with using frozen fish is that it often tastes bland and stale after it has been defrosted. This can be easily overcome by defrosting the fish in a bowl of milk, which brings back the 'nice' taste of fresh fish.
Coming Soon - Food Information tips!
Antipasto Kabobs Recipe Index from Recipes 4U
You no longer need waste money on high-priced recipe cooking books or pricey dining in swanky dining establishments, all you have to do is locate and print out the recipe that you have chosen and you will soon be preparing a good meal to amaze your friends in the comfort of your own home