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Total Search Results: 14

1. LAYERED GAZPACHO SALAD   
Make Lemon-Garlic Vinaigrette. Place lettuce in large glass bowl. Layer tomatoes, cucumbers, bell pepper and onion on lettuce. Pour vinaigrette over onion. Cover and refrigerate 1 to 2 hours to
2. MEDITERRANEAN PASTA SALAD   
Mix all together. Marinate overnight in refrigerator.
3. OLIVE PATE   
Place ingredients in the bowl of food processor fitted with a steel blade. Pulse several times and scrape sides of bowl down. Pulse until mixture of coarse paste. Makes a generous cup. Serve
4. CHICKEN AND NOODLE CASSEROLE   
Cut cooked chicken into chunks. Cook egg noodles according to directions on package; drain Sauté onion in butter, add soup and milk. Stir until blended. Salt and pepper to taste. S
5. MEDITERRANEAN OMELET   
With fork, beat together eggs, milk, bacon, onion, salt and dash of pepper until blended, but not frothy. In 12-inch skillet, cook mushrooms in butter or margarine just until tender. Remove fr
6. CHICKEN PICCATA   
Place each chicken breast on a cutting surface and hold firmly with the flat of your hand. Use a sharp knife, held parallel; cut breast into 2 thin slices. Pat dry and rub poultry seasoning in
7. PEASANT SALAD   
About 30 minutes before serving, cut tomatoes, cucumbers, yellow pepper and red onion into bite-sized pieces; place vegetables in large bowl. Stir in chopped basil leaves, capers, garlic, olive
8. MEDITERRANEAN PILAF   
Bring broth and water to a boil in a saucepan. Stir in remaining ingredients. Cover. Reduce heat and simmer 19 minutes or until liquid is absorbed. Yields 4 cups. Serving size is 1/2 cup.
9. PUTTANESCA   
In a skillet, cook the garlic and the red pepper flakes in the oil over moderately low heat, stirring, for 20 seconds; stir in the parsley and cook the mixture for 10 seconds. Add the tomatoes
10. ANTIPASTO   
Roasted red peppers: Roast red or green peppers on top rack in broiler. Blacken on all sides. Remove from broiler, place in plastic bag and seal for 10 minutes. Remove from bag, remove black
11. GOLDEN MEDITERRANEAN SALAD   
Combine all ingredients in a bowl. Add salad dressing and toss.
12. PEASANT SALAD   
About 30 minutes before serving, cut tomatoes, cucumbers, yellow pepper and red onion into bite-sized pieces. Place vegetables in large bowl. Stir in chopped basil leaves, capers, garlic, olive
13. PISSALADIERE DE NICE   
thinly sliced yellow onions olive oil chilled pie crust dough salt and pepper thyme flat anchovy fillets, packed in olive oil Nicoise olives or any Mediterranean type olive grated Parmesan cheese
14. ENCHILADAS SUPREMAS   
Drain and rinse the tofu. Put the tofu in a plastic bag or container. Close it tightly and freeze until the tofu is frozen hard. Remove the tofu and put it in a bowl of hot water or let the t



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