It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Muffaletta
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- #36640
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
3 cloves garlic, minced
1 cup pimiento stuffed green olives, chopped
1 cup pitted black olives, sliced
1 cup red bell pepper, cut into chunks
1 cup olive oil
3 tablespoons fresh parsley, chopped
2 tablespoons white wine vinegar
1 loaf Muffaletta bread
6 ounces Genoa salami, thinly sliced
8 ounces provolone cheese, thinly sliced
8 ounces Muenster cheese, thinly sliced
6 ounces prosciutto or ham, thinly sliced
directions
Mix first seven ingredients and let stand overnight.
Cut bread in half horizontally, as if you would for a sandwich. Scoop out some of the center of the loaf and drizzle with olive oil from the olive salad made the night before, on both sides of the bread.
On the bottom half place the salami, provolone, Muenster, prosciutto and olive salad.
Top with the other half of the bread, slice into wedges and serve.
added by
tranch
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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