Antipasto Jumble Food
ANTIPASTO JUMBLE
Enjoy this classic Italian appetizer made using whole mushrooms, tomatoes and baby carrots.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 14
Number Of Ingredients 10
Steps:
- In large glass or ceramic serving bowl, mix all antipasto ingredients.
- In small bowl, mix all marinade ingredients until blended. Pour marinade over antipasto; toss well. Refrigerate at least 1 hour or until serving time.
Nutrition Facts : Calories 120, Carbohydrate 5 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 2 g
ANTIPASTO PICKS
Appetizers on a stick are great for parties because they allow guests to mingle while enjoying the food.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h30m
Yield 14
Number Of Ingredients 13
Steps:
- In medium bowl, mix oil, vinegar, lemon peel, garlic, Italian seasoning and red pepper flakes. Stir in cheese and mushrooms. Cover; refrigerate at least 1 hour but no longer than 24 hours.
- Cut prosciutto slices lengthwise into 1-inch strips, cut strips into about 3-inch pieces. Drain mushroom mixture.
- Pleat prosciutto pieces and salami half-slices. Spear prosciutto or salami with skewers; add assortment of mushrooms, olives and/or artichokes to skewers. Add cheese cube to end of each skewer. (Each skewer should have 6 pieces.)
Nutrition Facts : Calories 150, Carbohydrate 3 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 8 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 0 g, TransFat 0 g
ANTIPASTO
This is a very old recipe and I have made it for years with no issues. But if you are in doubt, use a pressure canner. If there's enough acid added I don't think you need to pressure can but some newbies come along and "think" they are experts. :) This has to be one of the best antipasto recipes ever! The original recipe came from one of those cookbooks where everyone submits a recipe but it has been modified. The only reason for this is when my Dad and Sister were making it they weren't sure if you were supposed to drain the olives and pickled onions, ...they didn't and it came out great! The longer you can let it sit the better it taste. It is quite a costly recipe to make so what I do is buy the "sale" items throughout the year and make it up a bit before Christmas, that's why I'm posting it now---watch for sales :)
Provided by Kansas A
Categories Tuna
Time 1h30m
Yield 28 Pints
Number Of Ingredients 13
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.".
Nutrition Facts : Calories 353, Fat 19.2, SaturatedFat 2.8, Cholesterol 16.1, Sodium 2426.9, Carbohydrate 36.2, Fiber 8.4, Sugar 22.7, Protein 16.5
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