Mixed Antipasto recipes

Results: 1 - 10 of 26005
Ingredients (27) Eye: <B>For the marinade</B> 1 large garlic clove, minced 2 tablespoons balsamic vinegar 2 tablespoons red-wine vinegar 1/2 teaspoon... ( more )
- <B>For the marinade</B>
- 1 large garlic clove, minced
- 2 tablespoons balsamic vinegar
- 2 tablespoons red-wine vinegar
- 1/2 teaspoon crumbled dried rosemary
- 1 teaspoon dried basil, crumbled
- 1 teaspoon dried or&eacute;gano, crumbled
- 1/4 teaspoon dried hot red pepper flakes, or to taste
- 1/2 cup olive oil
- 3 large carrots, cut diagonally into 1/4-inch-thick slices
- 2 small fennel bulbs (about 1 1/2 pounds), cut crosswise into 1/4-inch-thick slices (about 3 cups)
- 2 red bell peppers, roasted and cut into strips
- 2 yellow bell peppers, roasted and cut into strips
- a 12-ounce jar peperoncini (pickled Tuscan peppers), rinsed and
- &nbsp;drained well
- 3/4 pound black or green brine-cured olives or a combination
- 1/4 pound sun-dried tomatoes packed in oil, drained and cut into
- &nbsp;strips
- 3/4 pound marinated or plain bocconcini (small mozzarella balls,
- &nbsp;available at specialty foods shops and some supermarkets)
- 1/2 pound pepperoni or soppressata (hard Italian sausage, available
- &nbsp;at Italian markets, some butcher shops, and, some specialty foods
- &nbsp;shops), cut crosswise into 1/4-inch-thick slices and the slices
- &nbsp;quartered
- two 7-ounce jars marinated artichoke hearts, rinsed and drained well
- 1/3 cup minced fresh parsley leaves plus, if desired, parsley sprigs for
- &nbsp;garnish
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Make the marinade: In a small bowl whisk together the garlic, the vinegars, the rosemary, th... ( more )

Servs: 6

Ingredients (8) Eye: 2 cups self-raising flour 30 g butter 1/4 cup chopped basil 1/2 cup milk 1/2 cup water 1 cup chopped mixed antipasto vegetables... ( more )
- 2 cups self-raising flour
- 30 g butter
- 1/4 cup chopped basil
- 1/2 cup milk
- 1/2 cup water
- 1 cup chopped mixed antipasto vegetables
- 1/2 cup grated tasty cheese
- 1/4 cup grated parmesan cheese
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These are quick and tasy snacks and may be served with soup and part of an antipasto selection. ( more )

Preheat oven to 220 Degrees Celsius Lightly grease a scone try. Sift flour into a large bow... ( more )

Prep: 10m

Ingredients (7) Eye: 1 bottle (8 oz.) SEVEN SEAS VIVA Italian Dressing 1 can (14 oz.) artichoke hearts, drained, quartered 1 pkg. (3 oz.) Pepperoni ... ( more )
- 1 bottle (8 oz.) SEVEN SEAS VIVA Italian Dressing
- 1 can (14 oz.) artichoke hearts, drained, quartered
- 1 pkg. (3 oz.) Pepperoni Slices
- 1 cup halved cherry tomatoes
- 1 cup pitted ripe olives
- 10 pepperoncini peppers
- 4 oz. Mozzarella Cheese, cut into sticks
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Antipasto is a big hit at family dinners in my family. I could have this everyday. ( more )

Pour dressing over artichokes, pepperoni, tomatoes, olives and peppers in shallow dish; cove... ( more )

Ingredients (15) Eye: 1 pound seashell pasta 1/4 pound Genoa salami, chopped 1/4 pound pepperoni sausage, chopped 1/2 pound Asiago cheese, diced 1 (6... ( more )
- 1 pound seashell pasta
- 1/4 pound Genoa salami, chopped
- 1/4 pound pepperoni sausage, chopped
- 1/2 pound Asiago cheese, diced
- 1 (6 ounce) can black olives, drained and chopped
- 1 red bell pepper, diced
- 1 green bell pepper, chopped
- 3 tomatoes, chopped
- 1 (.7 ounce) package dry Italian-style salad dressing mix
- 3/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons dried oregano
- 1 tablespoon dried parsley
- 1 tablespoon grated Parmesan cheese
- salt and ground black pepper to taste
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"A delicious pasta, meat and cheese combination with a homemade dressing. It serves a crowd ... ( more )

Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under ... ( more )

Prep: 20m Cook: 15m Servs: 12

Ingredients (12) Eye: 1 cup blanched carrots 1 cup blanched cauliflower 1 1/2 cups pitted ripe black olives (you can add green, too, if you like, abo... ( more )
- 1 cup blanched carrots
- 1 cup blanched cauliflower
- 1 1/2 cups pitted ripe black olives (you can add green, too, if you like, about 1 can)
- 1 cup button mushrooms (or fresh mushrooms, sauteed beforehand, about two small cans)
- 1 green pepper
- 1 cup artichoke hearts (about 1 can)
- 1 sliced red onion
- 1 cup halved cherry tomatoes (optional)
- 1 cup olive oil (I usually use about 1/2 or 3/4 c)
- 4 tablespoons vinegar
- 1 (1/4 cup) package Good Seasons garlic and herb seasoning mix
- 3 garlic cloves
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This is a wonderful salad given to me by my mother-in-law. It is great to bring to dinners a... ( more )

Combine vegetables. In separate bowl, combine liquid ingredients. Marinate vegetables in liq... ( more )

Prep: 20m

Ingredients (9) Eye: 12 ounces pepperoncini peppers 12 ounces cherry peppers, drained (hotness to taste) 1 (15 ounce) can garbanzo beans 8 ounces fr... ( more )
- 12 ounces pepperoncini peppers
- 12 ounces cherry peppers, drained (hotness to taste)
- 1 (15 ounce) can garbanzo beans
- 8 ounces fresh mushrooms
- 8-12 ounces grape tomatoes
- 1/2 lb provolone cheese
- 1 (15 ounce) can black olives
- 4 ounces sliced pepperoni
- 8-12 ounces Italian dressing
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A great appetizer. Easy to make and taste great, nice change. Allow at least 30 minutes to r... ( more )

Combine all ingredients. Refrigerate at least 30 minutes or overnight. ( more )

Prep: 15m

Ingredients (11) Eye: 8 ounces light cream cheese 2 tablespoons fresh basil 1 garlic clove 6 8-inch sun-dried tomato tortillas 6 romaine lettuce leav... ( more )
- 8 ounces light cream cheese
- 2 tablespoons fresh basil
- 1 garlic clove
- 6 8-inch sun-dried tomato tortillas
- 6 romaine lettuce leaves
- 3/4 cup mozzarella cheese
- 1/2 cup pitted ripe olives
- 1/2 cup roasted red peppers
- 1/2 cup water-packed artichoke hearts
- 4 ounces salami
- 4 ounces ham
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This is from Pampered Chef. I recently attended an &quot;It's A Wrap&quot; party through the... ( more )

Mix cream cheese with the basil and garlic. On each tortilla, spread about 2 tablespoons of ... ( more )

Prep: 10m

Ingredients (11) Eye: 1 (9 ounce) package refrigerated cheese-filled egg tortellini 1/2 cup peeled and julienned carrots 1/2 cup roasted red peppers ... ( more )
- 1 (9 ounce) package refrigerated cheese-filled egg tortellini
- 1/2 cup peeled and julienned carrots
- 1/2 cup roasted red peppers
- 2/3 cup marinated artichoke hearts
- 12-14 kalamata olives
- 2 tablespoons pesto sauce
- 2 tablespoons olive oil
- 10 slices pepperoni
- 10-12 grape tomatoes
- black pepper
- 1/4 cup grated parmesan cheese
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Makes a very colorful summertime salad. Recipe found on the Web. ( more )

Cook tortellini, rinse with cold water and drain. Place in serving bowl. Add carrots, red pe... ( more )

Prep: 20m

Ingredients (13) Eye: 2 cups eggplant 4 cups crushed tomatoes 1 cup green peppers 1 (120 g) can tuna in water 1 large onion 1 cup green beans 4 garli... ( more )
- 2 cups eggplant
- 4 cups crushed tomatoes
- 1 cup green peppers
- 1 (120 g) can tuna in water
- 1 large onion
- 1 cup green beans
- 4 garlic cloves
- 1 pinch cloves
- 1 pinch cinnamon
- 1/4 cup sugar
- 2 teaspoons salt
- 1/2 cup balsamic vinegar
- 1/2 cup oil
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A great appetizer created for RSC#7. If you have never tried eggplant before this recipe wil... ( more )

Add all ingredients to a large saucepan and heat over medium heat until mixture bgins to boi... ( more )

Prep: 45m

Ingredients (1) Eye: 12 ounces linguine<p> 3 tablespoons olive oil<br> 4 large (5-inch-diameter) portobello mushrooms, stemmed, dark gills removed, ... ( more )
- 12 ounces linguine<p> 3 tablespoons olive oil<br> 4 large (5-inch-diameter) portobello mushrooms, stemmed, dark gills removed, caps sliced 1/4 inch thick<br> 6 ounces 1/8-inch-thick slices Genoa salami, cut into thin strips<br> 1 cup sliced vegetable
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Cook pasta in large pot of boiling salted water until just tender but still firm to bite, st... ( more )

Servs: 4

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