Product Information & Recipe Suggestions
• Italian Style Olive Antipasto
• Nacho Sliced Jalapeno Peppers
• Hot & Spicy Jalapeno Spread
• Italian Style Muffuletta
• Product Information & Recipe Suggestions
PEPERONCINI BEEF
Description:
This roast beef with Giulianos Imported Peperoncini makes remarkable sandwiches.
Ingredients:
3 pounds chuck roast
5 cloves garlic, sliced
1 16 oz. jar Giulianos Imported Peperoncini
1 pound mozzarella cheese, sliced
8-hoagie bread rolls, large
Directions:
1. Make small aimless cuts into the roast, and stuff the garlic inside.
2. Place the roast into a slow cooker.
3. Empty the peperoncini over the roast, including liquid. (Entire jar)
4. Cook on low for 6-8 hours, or high 4-6 hours.
5. Remove meat and peppers and slice them, stuff them into bread, cover with cheese.
6. Place sandwiches on a cookie sheet, put in 500 degrees F preheated oven.
7. Bake until cheese melts.
STUFFED PEPERONCINI
Description:
Giulianos Imported Peperoncini stuffed with Giulianos Sweet Roasted Peppers, shallots and cream cheese.
Ingredients:
7 slices of bacon
¼ cup minced shallots
1 cup Giulianos Sweet Roasted Peppers, drained and blotted using a paper towel, then minced
1 (8 ounce) package cream cheese, softened
1 tablespoon milk
1 32 ounce jar Giulianos Imported Peperoncini
Directions:
1. In a large skillet, brown bacon over medium-high heat. Place bacon aside, save the bacon drippings.
2. Cook Shallots and roasted peppers over medium heat in the bacon drippings until cooked through. Remove from heat, cool to room temperature.
3. Beat cream cheese and milk using an electric mixer until smooth.
4. Stir in bacon and roasted pepper mixture.
5. Spoon cream cheese mixture into a heavy weight plastic bag. Cut a small hole in one corner to squeeze the filling from. With a small knife, cut a slit lengthwise into each peperoncini for stuffing.
6. Stuff peperoncini with cream cheese mixture, cover and refrigerate for one hour, serve.
PEPERONCINI CHEESE DIP
Description:
Giulianos Imported Peperoncini blended with several cheeses to create a refreshing dip.
Ingredients:
¼ cup cottage cheese
¼ cup + 1 Tbsp. cream cheese
¼ cup sour cream
¼ cup Giuliano Imported Peperoncini diced
1 tablespoon parmesan cheese
? teaspoon garlic powder
Directions:
Put cottage cheese, cream cheese, and sour cream into a blender. Blend until uniform. Place blended cheeses into a serving bowl. Add in remaining ingredients, stir and serve with bread, bread sticks, crackers, vegetables, or chips.
Low Fat = low fat cottage cheese, light cream cheese, and non-fat sour cream.
SPINACH STROMBOLI
Description:
This stromboli is filled with Italian sausage, Giulianos Sweet Roasted Peppers, Monterey Jack Cheese, and creamed spinach.
Ingredients:
1 Package frozen creamed spinach, defrosted
1 pound loaf frozen bread dough, thawed
3 tablespoons all-purpose flour
½ pound bulk Italian sausage, thoroughly cooked, drained, and crumbled (sweet or spicy sausage)
8 ounces or ½ 16 ounce jar Giulianos Sweet Roasted Peppers, drained and coarsely chopped
2/3 cup shredded Monterey jack cheese
Olive Oil
Directions:
1. Roll bread dough into 10x15-inch rectangle on foil-lined and greased baking sheet.
2. Combine creamed spinach and flour in medium bowl; add cooked sausage, peppers and cheese. Spread mixture on top of dough rectangle to within one inch from edge.
3. Roll dough up as for jellyroll, starting at long edge. Place stromboli in center of baking sheet, keeping seam side down and tucking ends under. Cut four diagonal slits on top of stromboli to allow filling to show through.
4. Bake in preheated 350 degrees F. oven for 45 to 50 minutes or until brown. Brush with oil.
BASIL, ROASTED PEPPERS AND MONTEREY JACK CORNBREAD
Description:
Cornbread with Giulianos Sweet Roasted Peppers
Ingredients:
½ cup unsalted butter, chilled and cubed
1 cup chopped onion
1-3/4 cups cornmeal
1-1/4 cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
1-1/2 teaspoons salt
½ teaspoon baking soda
1-1/2 cups buttermilk
3 eggs
1-1/2 cups shredded pepper jack cheese
1-1/3 cups frozen corn kernels, thawed and drained
8 ounces or ½ 16 ounce jar Giulianos Sweet Roasted Peppers, drained and coarsely chopped
½ cup fresh basil
Directions:
1. Preheat oven to 400 Degrees F. Butter a 9x9x2 inch-baking pan.
2. Melt 1-tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and sauté until tender, about 10 minutes. Cool.
3. Mix cornmeal with the flour, baking powder, sugar, salt, and baking soda in large bowl. Add 7 tablespoons butter and rub with fingertips until mixture resembles coarse meal.
4. Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil, and onion. Transfer to prepared pan.
5. Bake cornbread until golden and tester inserted comes out clean, about 45 minutes. Cool 20 minutes in pan. Cut cornbread into squares.
STUFFED CHERRY PEPPERS
Description:
Giulianos Mild Cherry Peppers stuffed with beef and sausage. This is a great recipe for an appetizer or as a side dish. Note: Sausage could be substituted; use all beef.
Ingredients:
1 16-ounce jar Giulianos Mild Cherry Peppers (1 ½ cup peppers)
¼ pound ground beef
¼ pound sausage
¼ cup grated Parmesan cheese
1 egg
1 teaspoon. basil
½ teaspoon black pepper
Directions:
1. Preheat oven to 400 degrees F.
2. Drain peppers, remove stems, remove seeds, and hollow out peppers.
3. In a medium mixing bowl, combine beef, sausage, cheese, egg and spices. Stir well.
4. Stuff the meat mixture into the peppers and place them onto a cooking sheet.
5. Bake for 30 minutes.
6. Allow stuffed peppers to cool down a bit, 5 to 10 minutes, and then serve.
• Italian Style Olive Antipasto
• Nacho Sliced Jalapeno Peppers
• Hot & Spicy Jalapeno Spread
• Italian Style Muffuletta
• Product Information & Recipe Suggestions
