GRILLED MARINATED ARTICHOKE HEARTS RECIPES

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TOP SECRET RECIPES | APPLEBEE'S GRILLED SHRIMP 'N SPINACH ...



Top Secret Recipes | Applebee's Grilled Shrimp 'N Spinach ... image

Menu Description: "Fresh spinach tossed with tomatoes, red peppers, onions, almonds and topped with grilled shrimp. Served with bacon vinaigrette." Here's another great vinaigrette from Applebee's—a perfectly sweet and sour concoction packed with bits of real bacon. Medium shrimp are sprinkled with a secret seasoning blend, then grilled and arranged on top of the two large dinner-size salads this recipe yields. You can also split these up to serve four smaller side salads. There will be extra vinaigrette, so by adding a bit more spinach, you can even stretch this recipe to serve six when that couple who never calls ahead shows up unexpectedly on your stoop at chow time. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.  

Provided by Todd Wilbur

Total Time 20 minutes0S

Prep Time 10 minutes0S

Cook Time 10 minutes0S

Number Of Ingredients 23

Nutrition Facts : Calories 620 calories

CHARCUTERIE PLATTER RECIPE | MYRECIPES



Charcuterie Platter Recipe | MyRecipes image

Derived from the French word for "cooked meat," charcuterie is a platter of fine cooked and dry-cured meats with various garnishes that's served as an appetizer. This platter serves up a variety of colors, flavors and textures.

Provided by Kate Merker

Yield Makes 4 to 6 servings

Number Of Ingredients 10

1 small head green leaf lettuce
⅓ pound thinly sliced prosciutto
⅓ pound thinly sliced soppressatta (dried Italian salami)
⅓ pound thinly sliced turkey
6 ounces cheese (such as provolone, Asiago, or Parmesan)
¼ cup jarred cocktail onions
1 cup gherkins or cornichons
4 tablespoons Dijon mustard
1 12-ounce jar marinated artichoke hearts, drained
1 large baguette, sliced into rounds

Steps:

  • Arrange the lettuce, prosciutto, soppressatta, turkey, cheese, onions, gherkins, and mustard on a platter. Serve with the artichoke hearts and baguette slices. Tip: Take the cold cuts out of the refrigerator about 20 minutes before placing them on the platter. At room temperature, they'll be tastier, more tender, and less likely to tear.

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