Antipasto Recipes

GETTING READY 1) Prepare Mushroom-and-Olive Relish, Mixed-Vegetable Relish and Marinated Artichoke Hearts a day before making this dish. 2) To prepare marinated follow package directions to cook artichoke. 3) Drain well. 4) Transfer into a large shallow... - 48.224

GETTING READY Marinade 1) In a small bowl, whisk together the oil, rice-wine vinegar, herb vinegar, parsley, mustard, oregano, paprika, and pepper. Antipasto 2) In a bowl, combine chickpeas or kidney beans, onions, garlic and 4 tablespoons of marinade. 3)... - 47.2643

GETTING READY 1) Separate broccoli into florets. 2) Pare stems and cut into 1-inch pieces. 3) Blanch broccoli, then place in cold water. 4) Cut carrots, celery and bell pepper into 1-1/2-inch sticks. 5) Wipe mushrooms to clean and cut off ends of stems, if... - 47.1256

GETTING READY 1.Make a mixture of olive or safflower oil, vinegar, sea salt, oregano and garlic. 2.Dip cauliflower, olives, onions and garbanzo beans in this mixture and refrigerate overnight or for 8 hours. MAKING 3.Drain and keep aside the... - 46.9241

MAKING 1. Prepare the olives and vegetables. Place them in a salad bowl. 2. Add tofu and mix well. 3. Combine the rest of the ingredients. 4. Toss to mix well. 5. Taste to check salt and add pepper. 6. Marinate antipasto for 30 minutes at room... - 46.8186

GETTING READY 1. Into a 2-cup measuring cup, drain and reserve the marinade from artichoke hearts and mushrooms. MAKING 2. In a small bowl, combine chick-peas, onion, 2 tablespoons chopped parsley and 1/2 cup reserved marinade and mix well. 3. Cover with... - 46.517

GETTING READY 1.Slice the lettuce and put in the large wooden bowl. MAKING 2.Put spanish olives, artichoke quarters, pepperonicini, tomatoes, onion rings, and mushrooms in the bowl. 3.In a separate bowl, put oil and add garlic juice in it by crushing garlic... - 46.4011

MAKING 1. In a salad bowl place the cooked and cooled beans. 2. Combine rest of the ingredients. 3. Toss to mix well. 4. Taste and adjust the seasonings. 5. Cover the salad bowl. Let it stand at room temperature for 60 minutes so that the flavors blend well.... - 46.2423

MAKING 1 For the Dressing: In a jar with tight-fitting lid, combine oil, lemon juice, 1 teaspoon salt, the black and red peppers, garlic and basil. 2 Shake well until combined. 3 For the radiatori: In a large kettle, add 3 quarts water, salt and salad... - 46.0851

MAKING 1) In a bowl, place together cauliflower or broccoli, zucchini or yellow squash, hard salami or summer sausage, cheese, mushrooms, pepper, and olives. 2) Toss the vegetables lightly until well mixed. 3) Spoon the dressing over the top of the... - 46.0128

Soak 12 long bamboo skewers in water for at least 20 minutes to keep them from burning. Thread 4 scallops on each of 4 skewers and 4 shrimp on each of another 4 skewers. Thread 6 mushrooms on each of 2 more skewers. Cut prosciutto into 2xl-inch strips. Wrap 2... - 45.2793

GETTING READY 1) Preheat the oven to 425° F. MAKING 2) Prepare the piecrust mix as per the package directions and roll out into an 5 x 16 inches oblong about 1/2 inch thick. 3) Place on a cookie sheet and bake in the preheated oven for 10 minutes, or until... - 45.0826

GETTING READY 1) Preheat the oven to 450°F. MAKING 2) In a shallow baking dish, arrange the oysters in their shells. 3) Mix the mustard and fennel in a bowl and spread evenly over all the oysters. 4) Bake the oysters for about 10 minutes or until they've... - 45.0384

MAKING 1) In the bowl, position the disc with the slicing side up and slice the vegetables. 2) Once the sliced vegetables hit the Fill level of the bowl, empty them into a large mixing bowl. 3) Combine together the oil, water, vinegar, sugar and seasoning in... - 44.9588

GETTING READY 1. Wash the lettuce leaves thoroughly. 2. Pat them dry on paper toweling and keep aside. MAKING 3. In a small bowl, combine ingredients for the dressing. 4. Whisk with a fork until well amalgamated. Keep aside until ready to serve.... - 44.9365

GETTING READY 1) Take a small mixing bowl and combine onion, mushrooms, green pepper and radishes in it. 2) Mix in Italian salad dressing to this and allow marinating for 15 to 20 minutes. MAKING 3) Drain vegetables after discarding the marinade and keep... - 44.518

GETTING READY 1) At the bottom of each Brussels sprout, make an X. 2) In a pot of boiling water, place the sprouts. 3) Cook until just tender. 4) Drain them and run under cold water. 5) Drain again to remove excess water. MAKING 6) To the vinaigrette, add... - 44.128

GETTING READY 1) Cut the vegetables, as desired. MAKING 2) In a salad bowl, combine salami, lettuce, pickled vegetables, red peppers, artichokes and olives. 3) Drizzle everyting with oil and vinegar. 4) Toss well as season with salt and pepper. SERVING 5)... - 43.6917

Cut baguettes into 3/8-inch-thick slices; lightly brush 1 side of baguette slices with 1/3 cup olive oil; place slices, oil side up, on baking sheets. Bake at 400° for 8 to 10 minutes or until crisp and golden. Set aside. Combine artichoke hearts and next 5... - 43.0271

Soak 12 (10-inch) wooden skewers in water for at least 30 minutes. In medium bowl, combine steak sauce, lemon juice, olive oil, basil and garlic; set aside. Thread 4 scallops onto each of 4 skewers and 4 shrimp onto each of 4 skewers; thread 6 mushrooms onto... - 42.9773

In a wide frying pan, combine chili sauce, olive oil, lemon juice, oregano, horseradish, and garlic; cook for several minutes over medium heat. Add celery, green pepper, zucchini, and peperoncini; simmer, uncovered, until vegetables are fork tender (about 12... - 42.8711

MAKING 1) In boiling salted water, cook the squashes in a medium-sized saucepan for about 10 minutes, or till they are just tender. 2) In separate medium sized saucepan, cook the artichoke hearts and asparagus spears as per the directions on the labels. Drain... - 42.7763

Seed the peppers and remove the membranes. Cut each into 4 pieces. If the peppers were somewhat torn during the peeling, trim them to make even pieces. Turn the pepper pieces into a flat serving dish. Sprinkle with the oil and a little salt (the anchovies... - 42.7493

To make the dressing, process all the ingredients with the metal blade of a food processor until combined, about 5 seconds. Reserve. Halve the radicchio lengthwise and slice with the thick [6mm] slicing disc. Combine with the arugula in a bowl. Slice the... - 42.5025

Simmer the first 6 ingredients together for 5 minutes. Cool. Break cauliflower into small flowerets to make 2 cups. Pour boiling water over onions. Cool under cold water and peel. Scrape carrots and cut into small pencil-size sticks, about 2 inches long. Drop... - 42.1695

1. Quarter capsicums, remove and discard seeds and membranes. Roast under grill or in very hot oven, skin-side up, until skin bListers and blackens. Cover capsicum pieces with plastic or paper for 5 minutes; peel away skin, cut into thick slices. 2. Cover an... - 42.1695

Sprinkle gelatin over 1/4 cup of the cold water and let stand for 5 minutes to soften. Dissolve bouillon cubes in boiling water, then add gelatin and stir until dissolved. Mix in remaining 2 cups cold water, the vinegar, and hot pepper seasoning. Chill... - 42.1256

GETTING READY 1) Preheat oven to 350 degree. MAKING 2) Take a 13 x 9 inch baking dish and combine pasta with vegetables, chicken, salad dressing, garbanzo beans, olives, Parmesan cheese and Italian seasoning. 3) Stir in French fried onions and mozzarella... - 41.8894

Shake or beat together salad oil, vinegar, salt, pepper, and garlic. Pour into saucepan and just heat through. Beat again to mix thoroughly and pour over artichoke hearts, mushrooms, olives, pimiento, and parsley. Cool, then cover and chill thoroughly for at... - 41.7082

1. Wash peppers; drain well. 2. Place peppers on rack over broiler pan; broil, 4 inches from heat, until peppers become blistered and charred—about 15 minutes. With tongs, turn peppers every 3 to 5 minutes. 3. Place hot peppers in a large plastic bag. Let... - 41.5489

Antipasto Di Mare is a yummy Italian appetizer that my friends love. I make this quiet often parties and even for my husband who loves this seafood appetizer! Try this Antipasto Di Mare recipe for yourself and you will understand why it is so addictive! - 41.151

Elegant antipasto is a lovely appetizer platter that is prepared in Italian style. Prepared with vegetables like asparagus, onons, peppers and artichokes, chilled with cheese, the antipasto is served with sliced salami pieces and drizzled with the vegetable... - 40.7803

MAKING 1.Take a medium stainless steel or glass mixing bowl. Mix together 2 tablespoon water, oil, oregano, vinegar, and pepper using a wire whisk. 2.Add in artichoke hearts, squash and mix to coat. 3.Let stand covered for 10 minutes to 2 hours at room... - 40.5887

GETTING READY 1) Drain the pickled peppers and slit each pepper open with the help of the point of a paring knife. Start about 1/4-inch below the stem and continue cutting lengthwise down through the tip. Take out the seeds with a knife's tip and discard... - 40.2028

MAKING 1.In a colander, salt the tomatoes and let stand for draining. 2.Mix together basil, parsley and garlic. 3. Add in olive oil, salt and pepper. 4.Toss the herb mixture and tomatoes well. SERVING 5. Serve antipasto Melba toast rounds. - 39.6872

MAKING 1. In a large bowl, tip in the vegetables and mix well. Pour the zucchini, cauliflower, and green onion vegetable mixture into a shallow container and pour over the Italian salad dressing to coat well. Cover and set aside to chill for 4 hours 2. In a... - 39.298

In shallow dish combine tomato, cauliflowerets, broccoli, cucumber, zucchini, carrot, and onion rings. To make dressing, in screw-top jar combine olive oil, wine vinegar, oregano, salt, and pepper. Cover and shake to mix well. Pour dressing over the... - 39.2252

Cut "V" shaped slice out of the entire length of each baguette. Remove small amount of bread inside and set aside. Place basil leaves along inside of baguette. Layer the salami slices on top of the basil. Crumble the goat cheese on top of the salami. Mince... - 39.04

Combine Italian dressing, lemon juice, salt and pepper in medium bowl and mix well. Add zucchini, cauliflower and onion and toss lightly to coat. Cover and marinate in refrigerator . Combine next 6 ingredients in large salad bowl. Add vegetables with marinade... - 38.8459

MAKING 1. In a medium sized bowl, combine all the ingredients (except cheese) along with ¾ cup of Italian salad dressing. Toss well, cling wrap and refrigerate. SERVING 2. Serve chilled, garnished with cheese and remaining dressing (if required). - 38.1125

Slice loaf of bread in half, lengthwise; butter cut sides and toast. Set aside. Combine remaining ingredients. Refrigerate until chilled and heap onto bread. Makes 6 to 8 servings. - 37.7574

Cook carrots and cauliflower in a small amount of water in saucepan just until tender-crisp; drain. Combine with tomatoes and olives in bowl. Add salad dressing to vegetable mixture; mix gently. Marinate, covered, in refrigerator for several hours to... - 37.2563

MAKING 1. In large heavy pot add all the prepared oil, vinegar and catsup, bring to boil and simmer for ten minutes stirring constantly. 2. Pack in sterilized jars and seal. 3. Place in preserving kettle and steam in hot water for 15 minutes. SERVING 4.... - 37.1972

Fold salami slices into quarters. On each of twelve 6-inch skewers thread 1 salami slice, 2 tortellini, and 1 cheese cube. Place in plastic bag; pour dressing atop. Cover; refrigerate several hours or overnight, turning several times. Drain. Transfer kabobs... - 37.1917

Layer first 4 ingredients in a 3-quart bowl. Drain artichoke hearts, reserving marinade. Layer artichoke hearts, pepperoni, and onion over zucchini. Cover and chill. Combine reserved artichoke marinade, mayonnaise, and cheese in a small bowl; cover and... - 36.4319

1. Preheat covered barbecue to a high heat. Place yellow or red peppers on rack and cook for 15-20 minutes or until skins are charred and blistered. Place peppers in a plastic food bag or paper bag and set aside until cool enough to handle. Remove skin from... - 36.4075

MAKING 1. In a large bowl, mix all the ingredients, toss and chill SERVING 2. Serve immediately TIP Another serving method is to divide the ingredients into two groups. Toss the vegetables together and serve the tuna on toasted croutons as a spread. The... - 36.3206

MAKING 1) Arrange all the topping ingredients or as desired in rows all over the salad in the bowls. 2) Wrap the bowls with a palastic wrap and refrigerate until required. SERVING 3) When ready to serve, dress the salad and serve immediately. - 36.2572

1. Cook pasta according to package directions; drain. Cool slightly. 2. While pasta is cooking, arrange tomatoes and half of pepperoni around bottom edge of 3-quart glass serving bowl. 3. Layer cooked pasta, remaining pepperoni, beans, olives and cheese in... - 36.2139

Sea Garden Sardine Antipasto is a very easy to prepare delicious side dish recipe. Enjoy this amazingly delicious Sea Garden Sardine Antipasto dish; I am sure you would love to share your experience with me. - 36.1985

1. Place the oil, water, bay leaf, thyme, garlic, sea- soning and white wine vinegar in a large saucepan. 2. Put in the prepared vegetables, leaving the olives, onions, mushrooms and carrots whole. 3. Bring to the boil, cover and simmer for 2-3 minutes until... - 36.1612