Need suggestions for side dishes for my party.?!
Its an Italian buffet!. What sides are good with hot pasta dishes!?Www@FoodAQ@Com
Answers:
OHHH my aunt used to make the best AntiPasta Salad, yummy!.
http://recipe!.aol!.com/recipe/jenny-s-egg!.!.!.
http://recipe!.aol!.com/recipe/italian-sty!.!.!.
ANTI PASTA SALAD
1 box shells, cooked
1 lb!. salami & pepperoni, cubes
1/2 lb!. provolone cheese, cubes
1 onion, chopped
2 sticks celery, chopped
2-3 tomatoes, chopped
1 jar green olives, chopped
1 can black olives, chopped
DRESSING:
3/4 c!. oil
1/2 c!. vinegar
1 tbsp!. oregano
Salt & pepper to taste
Prepare all vegetables, meat and cheese; mix with shells!. Mix oil, vinegar, oregano, salt and pepper!. Pour over shell mixture!.
We make this without the shells and add artichoke hearts, sliced carrots and soak the veggies in Italian Salad Dressing and put them on like a lazy susan and serve like that, no shells!.
STUFFED ITALIAN FRYING PEPPERS
1 1/4 cup Italian bread crumbs
2-3 tablespoons Parmesan cheese
1/4 cup fresh parsley, minced
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes
2 tablespoons olive oil
1 egg
1/2 tsp each oregano and basil (fresh is best - if using dry, reduce amount to 1/4 tsp)
2-3 cloves finely minced garlic!.
pinch of rubbed sage
3-4 anchovies (or to taste)
1 green onion or shallot, minced (optional)
Saute garlic and green onion or a minced shallot, if using, in olive oil, til very lightly browned (A teaspoon of butter may also be added to speed the browning along)!. Mash the anchovies using a fork, stirring them into the olive oil!.
Add parsley and other herbs, heat for 2 minutes!. Add bread crumbs, then quickly mix in an egg which has been beaten (using a fork) with a few tablespoons warm water!. Another teaspoon of olive oil may be added, if needed, for a smooth mixture!.
Add cheese and mix well; stir in enough warm water to make a mix that can be pressed into the center of the peppers which have had their stems removed, and have been seeded and cored!.
Saute the peppers in a skillet with 1/4" good olive oil with 3-5 peeled whole cloves garlic; turn the garlic to prevent browning!. The garlic should just take on a lightly toasted color and will become soft, at which point it can be mashed into the oil and removed (save for spreading this on Italian bread - good before using for Bruschetta!)
The peppers should begin to blacken/brown on one side; turn them several times to distribute the coloring, keeping them always well coated in olive oil!. When they appear to be somewhat tender and have streaks of browning, cover pan for 2 minutes and remove from heat!. Serve right away, sprinkled with coarse kosher or sea salt!.
Anchovy-stuffed peppers are even better on the grill, where grill marks will provide added appeal and color for an appetizing entree!. Be sure to brush frequently with garlic infused olive oil!.
These same peppers can be made in a similar way, except they are only cored and seeded, but not stuffed!. In this case, they are served drizzled with garlic-mashed olive oil in sandwiches made with crusty Italian bread!. (A few caramelized onions can also be added but this somewhat detracts from the focus on the pepper flavor)!.
Either dish is a good Summer meal, relatively light and doesn't need to be served piping hot!. Simply sauteed in olive oil, the plain, unstuffed peppers are very quick and easy to prepare, and also travel well for picnics, or can be made ahead!.
Some warehous Club stores have a new type of miniature sweet pepper in all shades of orange, red, and yellow!. They're wonderful for preparing a scaled down version of the anchovy-stuffed peppers, but are a bit sweet for the unstuffed version!.
BRUSCHETTA
Simple, elegant and so flavorful, this appetizer is ready to serve in about 10 minutes!
1 can (14!.5 oz) Muir Glen? organic diced tomatoes, drained
2 tablespoons chopped fresh basil leaves
1 tablespoon extra virgin olive oil
1 clove garlic, finely chopped
16 (1/2-inch-thick) slices baguette, toasted (about 6 oz)
Stir together tomatoes, basil, olive oil and garlic!.
Spoon mixture onto toasted bread slices!. Serve immediately!.
Makes 16 appetizers!.
http://www!.cooks!.com/rec/ch/italian!.html
There you go plenty of ideas!.
Substitution: For a flavor twist, use our fire roasted diced tomatoes instead of the plain diced tomatoesWww@FoodAQ@Com
http://recipe!.aol!.com/recipe/jenny-s-egg!.!.!.
http://recipe!.aol!.com/recipe/italian-sty!.!.!.
ANTI PASTA SALAD
1 box shells, cooked
1 lb!. salami & pepperoni, cubes
1/2 lb!. provolone cheese, cubes
1 onion, chopped
2 sticks celery, chopped
2-3 tomatoes, chopped
1 jar green olives, chopped
1 can black olives, chopped
DRESSING:
3/4 c!. oil
1/2 c!. vinegar
1 tbsp!. oregano
Salt & pepper to taste
Prepare all vegetables, meat and cheese; mix with shells!. Mix oil, vinegar, oregano, salt and pepper!. Pour over shell mixture!.
We make this without the shells and add artichoke hearts, sliced carrots and soak the veggies in Italian Salad Dressing and put them on like a lazy susan and serve like that, no shells!.
STUFFED ITALIAN FRYING PEPPERS
1 1/4 cup Italian bread crumbs
2-3 tablespoons Parmesan cheese
1/4 cup fresh parsley, minced
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes
2 tablespoons olive oil
1 egg
1/2 tsp each oregano and basil (fresh is best - if using dry, reduce amount to 1/4 tsp)
2-3 cloves finely minced garlic!.
pinch of rubbed sage
3-4 anchovies (or to taste)
1 green onion or shallot, minced (optional)
Saute garlic and green onion or a minced shallot, if using, in olive oil, til very lightly browned (A teaspoon of butter may also be added to speed the browning along)!. Mash the anchovies using a fork, stirring them into the olive oil!.
Add parsley and other herbs, heat for 2 minutes!. Add bread crumbs, then quickly mix in an egg which has been beaten (using a fork) with a few tablespoons warm water!. Another teaspoon of olive oil may be added, if needed, for a smooth mixture!.
Add cheese and mix well; stir in enough warm water to make a mix that can be pressed into the center of the peppers which have had their stems removed, and have been seeded and cored!.
Saute the peppers in a skillet with 1/4" good olive oil with 3-5 peeled whole cloves garlic; turn the garlic to prevent browning!. The garlic should just take on a lightly toasted color and will become soft, at which point it can be mashed into the oil and removed (save for spreading this on Italian bread - good before using for Bruschetta!)
The peppers should begin to blacken/brown on one side; turn them several times to distribute the coloring, keeping them always well coated in olive oil!. When they appear to be somewhat tender and have streaks of browning, cover pan for 2 minutes and remove from heat!. Serve right away, sprinkled with coarse kosher or sea salt!.
Anchovy-stuffed peppers are even better on the grill, where grill marks will provide added appeal and color for an appetizing entree!. Be sure to brush frequently with garlic infused olive oil!.
These same peppers can be made in a similar way, except they are only cored and seeded, but not stuffed!. In this case, they are served drizzled with garlic-mashed olive oil in sandwiches made with crusty Italian bread!. (A few caramelized onions can also be added but this somewhat detracts from the focus on the pepper flavor)!.
Either dish is a good Summer meal, relatively light and doesn't need to be served piping hot!. Simply sauteed in olive oil, the plain, unstuffed peppers are very quick and easy to prepare, and also travel well for picnics, or can be made ahead!.
Some warehous Club stores have a new type of miniature sweet pepper in all shades of orange, red, and yellow!. They're wonderful for preparing a scaled down version of the anchovy-stuffed peppers, but are a bit sweet for the unstuffed version!.
BRUSCHETTA
Simple, elegant and so flavorful, this appetizer is ready to serve in about 10 minutes!
1 can (14!.5 oz) Muir Glen? organic diced tomatoes, drained
2 tablespoons chopped fresh basil leaves
1 tablespoon extra virgin olive oil
1 clove garlic, finely chopped
16 (1/2-inch-thick) slices baguette, toasted (about 6 oz)
Stir together tomatoes, basil, olive oil and garlic!.
Spoon mixture onto toasted bread slices!. Serve immediately!.
Makes 16 appetizers!.
http://www!.cooks!.com/rec/ch/italian!.html
There you go plenty of ideas!.
Substitution: For a flavor twist, use our fire roasted diced tomatoes instead of the plain diced tomatoesWww@FoodAQ@Com
Light salad with a dressing that compliments italin cuisine!. Chilled fruit to cut the heaviness of the pasta dishes, cut up melons work great!. Oven ready bread stick, lightly butter with garlic salt or garlic powder before baking therm, or get italian bread-split it but garlic butter on it and cheese if you like bake it
Bruschetta and assorted cheeses for appetizer's with a nice italian wine!. Roasted Garlic and crusty bread are delicious also!. Try dipping oils with bread
Make dessert light, citrus base to cut the heaviness of the great meal!.Www@FoodAQ@Com
Bruschetta and assorted cheeses for appetizer's with a nice italian wine!. Roasted Garlic and crusty bread are delicious also!. Try dipping oils with bread
Make dessert light, citrus base to cut the heaviness of the great meal!.Www@FoodAQ@Com
I love a 7 layer salad for a party because you can prepare it the day before and everyone just raves about it!. Use a medium or large size glass bowl, depending on the number of guests you have (a punch bowl is great - the only problem with that is making sure you can get it into your fridge!) You can pretty much use the veggies you love best - I use broccoli, cauliflower, red cabbage, shredded carrots, sliced mushrooms, crumbled pecans, white onion!. Layer them into the bowl!. Cover with layer of sliced mushrooms!.
Mix up 1 cup sour cream with 1 cup miracle whip!. Pour over top and cover well to all edges!. Cover with plastic wrap and put in fridge overnight!. To serve, cover top with sliced boiled egg and real fried bacon bits and shredded cheeses!.Www@FoodAQ@Com
Mix up 1 cup sour cream with 1 cup miracle whip!. Pour over top and cover well to all edges!. Cover with plastic wrap and put in fridge overnight!. To serve, cover top with sliced boiled egg and real fried bacon bits and shredded cheeses!.Www@FoodAQ@Com
maybe some crunchy bread and butter!. or some spinach dip and get some bread to go with it!. or maybe a tomatoe bresheda would be good!.
here is a recipe for the spinach dip:
http://www!.cdkitchen!.com/recipes/recs/14!.!.!.Www@FoodAQ@Com
here is a recipe for the spinach dip:
http://www!.cdkitchen!.com/recipes/recs/14!.!.!.Www@FoodAQ@Com
Bread Sticks, Bruschetta, Italian Salad (Iceburg lettuce, chick peas, olives, onion, tomato, Italian dressing), Italian Wedding Soup, and Toasted Ravioli!.Www@FoodAQ@Com
Pomodori Secchi Fritti
:http://italianfood!.about!.com/od/veggiean!.!.!.
Gorgonzola Cream
:http://italianfood!.about!.com/od/veggiean!.!.!.Www@FoodAQ@Com
:http://italianfood!.about!.com/od/veggiean!.!.!.
Gorgonzola Cream
:http://italianfood!.about!.com/od/veggiean!.!.!.Www@FoodAQ@Com
Garlic bread, olives, roasted peppers, mozzarella and tomato salad, green salad, 3 bean salad, dips and breadsticks, etc!.Www@FoodAQ@Com
How about slices of smoked or buffalo mozzerella with sliced tomatoes!. Drizzle some olive oil, balsamic vinegar and pieces of fresh basil!?Www@FoodAQ@Com
garlic bread!. bread toasted on a grill with butter and Parmesan cheese, bread sticks, romaine lettuce with Parmesan cheese and ceaser dressing!.Www@FoodAQ@Com
Im italian and when i go to dinner I HAVE to get some toasted bread and bruschetta!. So why dont you try that!. its soooo good!.Www@FoodAQ@Com
CREAMY SEAFOOD PASTAWww@FoodAQ@Com
I love a great tomato and cucumber salad!.Www@FoodAQ@Com
nobody likes pasta, gross! Think less cheapWww@FoodAQ@Com
garlic bread, croquetaWww@FoodAQ@Com
A nice green salad and garlic bread!.Www@FoodAQ@Com
bread and butter, bread sticks!.!.!.!.Www@FoodAQ@Com