Here is a wonderful little antipasto recipe. I’ve been craving this dish since I had it for lunch about 2 weeks ago. This is very tasty yet simple dish to make. Check out the ingredients and let me know how it turned on by leaving a comment.

INGREDIENTS
6 ounces of macaroni
2 cups of broccoli
4 ounces of sliced pepperoni and sausage
10 cherry tomatoes cut in half
1/2 cup of shredded fresh mozzarella cheese
1/2 cup of vegetable oil
3 tablespoons of red wine vinegar
1 clove of minced garlic
1 teaspoon of dried basil
1/8 teaspoon of crushed red pepper flakes
1 teaspoon of salt
1/4 cup of grated Parmesan cheese

DIRECTIONS
The directions for this dish is pretty simple. Start by cooking the pasta in a large pot with boiling water. Add some salt to the water for flavor and cook it until it’s al dente. Once it’s done, drain all the water out then in a large bowl mix all the ingredients together (except the pepperoni, tomato, broccoli and mozarella) They go in last! Make sure you mix it well so all the ingredients are coated with the flavor. Cover it up and refrigerate for about 2 hours. When your about to serve add the pepperoni, tomato and broccoli. Toss it well then finish it off with the mozzarella cheese.

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• antipasto recipe

Ingredients:
1 tablespoon mixed pickling spice
2 cups vinegar
2 cups sugar
1 teaspoon ground cinnamon
1 teaspoon salt
4 (16 ounce) cans sliced beets

Methods:
Place pickling spices in a cheesecloth bag. In a large saucepan, combine vinegar, sugar, cinnamon, salt and the spice bag; bring to a boil. Drain the beets, reserving 3/4 cup juice. Stir beets, and reserved juice into a saucepan. Pour into a 1-1/2-qt. glass container. Cover and refrigerate overnight. Remove spice bag before serving.

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• pickled beets recipe

Ingredients
12 – 3 to 4 inch long pickling cucumbers
2 cups water
1 3/4 cups white vinegar
1 1/2 cups chopped fresh dill weed
1/2 cup white sugar
8 cloves garlic, chopped
1 1/2 tablespoons coarse salt
1 tablespoon pickling spice
1 1/2 teaspoons dill seed
1/2 teaspoon red pepper flakes, or to taste
4 sprigs fresh dill weed

Methods
1. In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes.Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
2. Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover.Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating.Use within 1 month.

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• spicy refrigerator pickles
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Ingredients
8 pounds 3 to 4 inch long pickling cucumbers
4 cups white vinegar
12 cups water
2/3 cup pickling salt
16 cloves garlic, peeled and halved
8 sprigs fresh dill weed
8 heads fresh dill weed

Methods
1. Wash cucumbers, and place in the sink ( I use the bathtub!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart ) canning jars and lids in boiling water for at least 10 minutes.
2. In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
3. In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar’s rims of any residue.
4. Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.
5. Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.

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* 1/2 cup salt
* 2 quarts cold water
* 2 1/2 pounds fresh pearl onions, peeled
* 1 cup packed brown sugar
* 2 tablespoons flour
* 2 teaspoons curry powder
* 1 teaspoon ground turmeric
* 1 teaspoon dry mustard powder
* 1 teaspoon ground ginger
* 1 teaspoon ground allspice
* 2 3/4 cups malt vinegar

Methods:

1. Stir together the salt and water in a non-reactive bowl until the salt has dissolved.Add onions, cover, and let stand at room temperature for 24 hours.
2. Stir together the brown sugar, flour, curry powder, turmeric, mustard powder, ginger, and allspice in a saucepan until evenly combined.Slowly stir in the malt vinegar, and bring to a boil over medium-high heat, stirring constantly until the mixture thickens, about 2 minutes.Once thick, set aside and allow to cool.
3. Drain the onions, and pack into two sterilized quart canning jars.Pour the warm sauce over the onions to cover.Seal with lids and rings.Leave in a cool, dark place 4 to 6 weeks to allow the flavors to develop.

Ingredients
1 cup peeled and cubed horseradish root
3/4 cup white vinegar
2 teaspoons white sugar
1/4 teaspoon salt

Methods
In an electric food processor or blender, process horseradish root, vinegar, sugar and salt.Carefully remove the cover of the processor or blender, keeping your face away from the container.Cover and store the horseradish in the refrigerator.

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• HOMEMADE HORSERADISH RECIPE
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Sausage Jalapeno Poppers Recipe Ingredients:
2 (12 ounce) packages ground sausage
2 (8 ounce) packages cream cheese, softened
30 jalapeno chili peppers
1 pound sliced bacon, cut in half

Methods
1. Preheat oven to 375 degrees F (190 degrees C).
2. Place ground sausage in a large, deep skillet.Cook over medium high heat until evenly brown.
3. Drain sausage and place in a medium bowl. Mix with the cream cheese.
4. Cut jalapenos in half lengthwise. Remove the seeds. Stuff each jalapeno half with equal portions of the sausage and cream cheese mixture. Wrap with half slices of bacon. Secure bacon with toothpicks.
5. Arrange wrapped jalapenos in a large, shallow baking dish. Bake in the preheated oven 20 minutes, or until the bacon is evenly brown.

Serve Sausage Jalapeno Poppers to hungry guests and enjoy! Be prepared to share the recipe!

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Ingredients
4 large baking potatoes, baked
3 tablespoons vegetable oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
1 1/2 cups shredded Cheddar cheese
1/2 cup sour cream
4 green onions, sliced

Methods
Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potatoes skins on a greased baking sheet.Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper brush over both sides of skins.

Bake at 475 degrees F for 7 minutes turn.Bake until crisp, about 7 minutes more.Sprinkle bacon and cheddar cheese inside skins.Bake 2 minutes longer or until the cheese is melted.Top with sour cream and onions. Serve immediately.

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Ingredients
6 ounces frozen chopped spinach, thawed and drained
1 cup ricotta cheese
2 tablespoons sour cream
1/2 cup grated Parmesan cheese
1/2 cup shredded Cheddar cheese
4 eggs
1/4 cup milk
1/4 teaspoon hot pepper sauce
1 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/2 teaspoon lemon pepper
2 tablespoons dried parsley
3 tablespoons salsa

Cooking Directions
1. Preheat oven to oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin.
2. In a medium bowl, combine spinach, ricotta cheese, sour cream, Parmesan cheese, and Cheddar cheese.
3. In a small mixing bowl, beat eggs, milk, hot sauce, cumin, black pepper, parsley, and lemon pepper.Stir egg mixture into spinach mixture.
4. Spoon mixture into the prepared muffin tin.Bake in preheated oven for 20 to 25 minutes.Let stand for 5 minutes.Remove from muffin cups.Serve warm.

* 1/2 cup mayonnaise
* 1/2 cup sour cream
* 1/3 cup jarred roasted red peppers, drained and chopped
* 2 tablespoons sliced green onion
* 2 teaspoons McCormick® Worcestershire Ground Black Pepper Blend
* 1/4 teaspoon McCormick® Garlic Powder

Methods:

1. Mix all ingredients in medium bowl until well blended.Cover.
2. Refrigerate at least 1 hour to blend flavors.Serve with assorted cut-up vegetables, pita wedges, crackers or bread sticks.