ANTIPASTO
This recipe makes a huge amount. I can it and give it away as Christmas gifts. We usually make this as a group project to cut down on prep time and cost. The ingredient amounts may be altered proportionally as needed.
Provided by Karen
Categories Appetizers and Snacks Antipasto Recipes
Time 9h30m
Yield 56
Number Of Ingredients 15
Steps:
- In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak 8 to 12 hours, or overnight.
- In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight.
- In a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. Bring the mixture to a boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes.
- Drain and rinse the vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp.
- Stir black olives, green olives, mushrooms and tuna into the mixture. Remove the mixture from heat. Discard the wrapped pickling spice. While still hot, transfer to sterile containers and refrigerate.
Nutrition Facts : Calories 100.7 calories, Carbohydrate 5.1 g, Cholesterol 1 mg, Fat 8.5 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 167.1 mg, Sugar 1.9 g
ANTIPASTO DIP
Great antipasto. If you use a food processor to chop, be careful not to liquefy. Cook time includes chill time.
Provided by pines506
Time 8h25m
Yield 5 cups
Number Of Ingredients 14
Steps:
- Combine first 6 ingredients in a large bowl, set aside.
- Saute onion and garlic in hot oil in a saucepan over medium heat about 3 minutes or until onion is tender.
- Add vinegar and remaining 4 ingredients; bring to a boil.
- Remove from heat and pour over vegetabes; cover and chill 8 hours.
- Transfer to a serving dish, using a slotted spoon, if desired.
- Serve with crackers.
Nutrition Facts : Calories 277.7, Fat 22.2, SaturatedFat 3.1, Sodium 821.4, Carbohydrate 17.1, Fiber 6.3, Sugar 4.3, Protein 5.9
ANTIPASTO PARTY DIP
I found this recipe on a grocery store flyer. It's very simple and is better when made ahead of time.
Provided by CURLEYBERLEY
Categories Peppers
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine sour cream, mayonnaise, onion powder and garlic powder.
- Add pepperoncini, salami and black olives.
- Stir well and refrigerate at least 2 hours. I usually serve with butter crackers.
Nutrition Facts : Calories 409.6, Fat 36.4, SaturatedFat 12, Cholesterol 50.6, Sodium 866.5, Carbohydrate 18.7, Fiber 0.7, Sugar 4.6, Protein 4.4
HOT ITALIAN ANTIPASTI DIP
Italian veggies, salami and two kinds of cheese join forces in this match made in appetizer heaven.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 55m
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray large cookie sheet with cooking spray. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
- Place bread slices on cookie sheet. Brush on both sides with olive oil; set aside.
- In medium bowl, mix Italian cheese blend, cream cheese, sour cream, artichoke hearts, garlic, oregano and pepper flakes. Spread evenly in baking dish.
- Top cheese mixture in baking dish with salami and prosciutto, then top with roasted peppers and olives. Sprinkle with Parmesan cheese. Bake 20 to 24 minutes or until bubbling. Meanwhile, bake bread slices in same oven 20 to 24 minutes or until golden brown and toasted.
- Top dip with basil; serve with toasted bread slices.
Nutrition Facts : Calories 270, Carbohydrate 19 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 1 g, Protein 10 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 2 g, TransFat 0 g
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