Party Size Giardiniera Antipasto Recipes
PARTY-SIZE - GIARDINIERA/ANTIPASTO
A tasty, make-ahead antipasto, which will please your guests, and deviates from the usual "chips-and-dips", appetizers. Served with pumpernickle cocktail rounds, sliced baguette, pita rounds or several differently shaped crackers, your guests will feel comfortable enjoying this vitamin-rich natural, delight. No left-overs guaranteed. Prep. time does not include refrigeration time to allow ingredients to "season". Can be made today for tomorrow's party.
Provided by TOOLBELT DIVA
Categories Spreads
Time 1h20m
Yield 12-18 serving(s)
Number Of Ingredients 23
Steps:
- Preheat Oven to 400 degrees F.
- Put all of the Fresh Peppers in a shallow oven pan and roast, turning frequently to allow all sides to cook.
- Continue roasting until the skin blisters and begins to peel away from the peppers.
- This is the only time you will use your oven.
- Remove Roasted Peppers, open up, clean out the seed pod and stem, and discard.
- Peel the peppers, chop and place in a large bowl.
- In a separate bowl, whisk together, soy sauce, vinegar, sesame oil, Splenda, curry powder and set aside.
- Cut about one inch off the bottoms of the asparagus spears and discard.
- Steam cook the asparagus spears.
- Do not overcook.
- Fine-chop asparagus and place in bowl with the peppers.
- Skin the Roma tomatoes, by dipping in very hot water for a few minutes.
- The skin will slide off easily.
- In your Food Processor, add the following in order, carrots, cauliflower, broccholi, zucchini, garlic, all the olives, mushrooms and tomatoes.
- Pulse-chop, in reasonable quantities and pieces at one time, through the feed tube.
- It will take several processes to complete the chopping.
- Hand-chop green onions, and celery spears.
- Add to the bowl with asparagus and roasted peppers.
- Next, add the whisked ingredients to the bowl; salt and pepper to taste, and mix well.
- Cover and set in refrigerator to"season".
- When ready to serve to your party guests, give the mixture an additional turn with a large spoon.
- Set out in separate bowls suitable for dipping, one cup portions at a time.
- Sprinkle each serving with Sesame Seeds and mix carefully to blend.
- Serve on separate trays with several kinds of your favourite cocktail crackers for dipping.
- Also goes well with baked tortilla chips, and small pita rounds.
Nutrition Facts : Calories 66.4, Fat 2.5, SaturatedFat 0.4, Sodium 234.8, Carbohydrate 9.8, Fiber 3.2, Sugar 4.7, Protein 3.3
GIARDINIERA, MEATS, CHEESE, OLIVES, BREADSTICKS, AND SMOKED ALMONDS FOR ANTIPASTO
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 10 servings with above additio
Number Of Ingredients 7
Steps:
- On a large cutting board, arrange piles of hot pepper salad, cheese and sausages or salamis. Serve olives in a small bowl with a second bowl set out for the pits. Pile toothpicks into a shot glass and set on edge of board. Bread sticks of grissini look great in a water glass and add height to your antipasto board. Smoked almonds can be served in any barrel shaped glass; easy to pick up and spill out a few nuts into the palm of your hand. Decorate your board with bundles of any combination of fresh herbs that you have on hand.
ITALIAN ANTIPASTO SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 10m
Yield 1 2/3 cups
Number Of Ingredients 16
Steps:
- Mix the vinegar, lemon juice, honey, and salt in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette with salt and pepper, to taste.
- Combine the first 8 ingredients in a large bowl. Toss with enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.
GIARDINIERA ANTIPASTO HUMMUS
A tasty and tangy spread/dip combining hummus and giardiniera for a colorful condiment ready to be served in minutes.
Provided by gailanng
Categories Spreads
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Spread hummus in a serving dish.
- Slightly drain giardiniera and spoon evenly over hummus. Note: If giardiniera is too chunky, chop fine.
- Top with Kalamata olives and feta cheese. Garnish with cilantro or parsley leaves. Serve with pita triangles or bruschetta crisps.
Nutrition Facts : Calories 122.7, Fat 8, SaturatedFat 2.3, Cholesterol 8.3, Sodium 367.8, Carbohydrate 8.5, Fiber 3.5, Sugar 0.4, Protein 5.6
HOT ITALIAN GIARDINIERA
This is Italian giardiniera. It is wonderful on Chicago style Italian beef sandwiches, sausage sandwiches, French dips, pastas or even as a pizza topping. You can even snack on it as is if you choose. Once you taste it you will figure out what you prefer to use it on.
Provided by PHONETEK
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time P2DT2h45m
Yield 10
Number Of Ingredients 16
Steps:
- Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
- The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.
Nutrition Facts : Calories 232.7 calories, Carbohydrate 5.9 g, Fat 23.5 g, Fiber 2.2 g, Protein 1.2 g, SaturatedFat 3.2 g, Sodium 305.9 mg, Sugar 2.8 g
GIARDINIERA
Crunchy vegetables pickled in white-wine vinegar, known as Giardiniera, can be served as a garnish or a side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes 2 quarts
Number Of Ingredients 11
Steps:
- In a large saucepan combine the vinegar, salt, sugar, bay leaf, cloves, celery seeds, and 2 1/2 cups water. Bring to a boil. Add remaining ingredients and return to a boil.
- Remove from the heat and cool to room temperature. Transfer to a container with a tight-fitting lid.
ANTIPASTO SALAD II
After searching for a recipe for an antipasto salad that I had envisioned in my head, I gave up and just decided to create one myself. I made this dish for a party and everyone couldn't stop talking about it. The ratio of meat/cheese to veggies can be adjusted to taste.
Provided by Katie Greco
Categories Salad
Time 30m
Yield 10
Number Of Ingredients 13
Steps:
- Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.
- Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving.
- Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 7.9 g, Cholesterol 73.8 mg, Fat 29.1 g, Fiber 1.6 g, Protein 21.7 g, SaturatedFat 12.7 g, Sodium 1783.5 mg, Sugar 1.6 g
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