Party Size Giardinieraantipasto Recipes

ANTIPASTO

Steps:

• Mix first 5 ingredients in large pot. Boil 5 minutes.
• Add next 4 ingredients, boil 10 minutes.
• Add balance of ingredients. Try not to break up shrimp and tuna too much. Bring to just boiling.
• Process in a hot water bath for 15 minutes.
• Note: *Drain everything except olives and pickled onion juice. Biffy and Frank's flub (taste great.) Omit vinegar.
• Optional - small amount of brown sugar, HP sauce, chopped garlic, hot pepper sauce (dried or fresh) WE NEVER USE THESE.
• Something sure has changed with Recipe Zaar! When trying to put the ingredients in it was a big pain in the butt for the sizes. I've converted the grams to ounces but I didn't have everything in my cupboard to actually look at so I guessed. But most cans come pretty standard, and the "Frozen Shrimp" is a large bag -- it wouldn't let me put just "large.".

GIARDINIERA

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.

PARTY-SIZE - GIARDINIERA/ANTIPASTO

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.

ANTIPASTI PLATTER

Steps:

• Arrange the meats, cheeses, and foccacia on a large platter. Arrange a platter of Pinzimonio. Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls. Serve, allowing guests to compose their own assortment of antipasti on their plate.
• Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes) Stir the oil, salt, and pepper in a small bowl to blend. Arrange the vegetables on a platter. Serve the vegetables with the dip. Yield: 4 to 6 servings
• Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Serve. Yield: 3 cups Prep Time: 15 minutes Cook Time: 1 minute Inactive Prep Time: 12 hours
• Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag. Set aside until cooled to room temperature, about 20 minutes. Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days. Yield: 6 servings Prep Time: 15 minutes Cook Time: 15 minutes Inactive Prep Time: 20 minutes

TUNA, SHRIMP AND VEGETABLE ANTIPASTO

Steps:

• In large saucepan, heat oil over medium heat; cook cauliflower, onion, garlic, mushrooms and pepper, stirring occasionally, for 4 minutes or until onion is softened.
• Add ketchup, black and green olives, green pepper, tuna, shrimp and vinegar; bring to boil. Reduce heat and simmer, stirring occasionally, for 20 minutes or until thickened enough to mound on spoon. Stir in parsley. (Make-ahead: Cover and refrigerate for up to 2 days or freeze for up to 1 month. Makes 4 cups.
• Canadian Living Gifts from Your Kitchen.

THE MARGARITA (PARTY-SIZED)

Steps:

• Rub the rim of a chilled glass with a lime peel.
• Salt-frost it by dipping in coarse salt.
• Half fill a large jug with ice.
• Pour in juices, Triple Sec and Tequila.
• Stir very well.
• Pour into prepared glass.
• Garnish with a Lime wedge.
• Party Hearty!