MAKING ANTIPASTO RECIPES

ANTIPASTO RECIPE - FOOD.COM

Antipasto Recipe - Food.com image

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 :)

Total Time 1 hours 30 minutes

Prep Time 1 hours

Cook Time 30 minutes

Yield 28 Pints

Number Of Ingredients 13

Ingredients

3 (14 ounce) cans olives, ripe, sliced
3 (14 ounce) cans green olives, sliced
4 heads cauliflower florets, small
3 (12 ounce) jars pickled onions
3/4 cup olive oil
6 (10 ounce) cans sliced mushrooms
4 green peppers, chopped
5 (14 ounce) cans green beans, chopped
8 cups ketchup, Heinz (The large can at Costco is just the right size)
4 -5 shrimp, rings or 5 (6 ounce) cans shrimp
6 (6 ounce) cans tuna in water (I buy one big tuna can at Costco)
2 quarts dill pickles, chopped
3/4 cup white vinegar (see NOTE!!)

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, FatContent 19.2, SaturatedFatContent 2.8, CholesterolContent 16.1, SodiumContent 2426.9, CarbohydrateContent 36.2, FiberContent 8.4, SugarContent 22.7, ProteinContent 16.5

ANTIPASTO PLATTER RECIPE: HOW TO MAKE IT

Antipasto Platter Recipe: How to Make It image

We entertain often, and antipasto is one of our favorite crowd-pleasers. Guests love having their choice of so many delicious nibbles, including pepperoni and cubes of provolone. —Teri Lindquist, Gurnee, Illinois

Provided by Taste of Home

Categories Appetizers

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 16 servings (4 qt.).

Number Of Ingredients 9

Ingredients

1 jar (24 ounces) pepperoncini, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups halved fresh mushrooms
2 cups halved cherry tomatoes
1/2 pound provolone cheese, cubed
1 can (6 ounces) pitted ripe olives, drained
1 package (3-1/2 ounces) sliced pepperoni
1 bottle (8 ounces) Italian vinaigrette dressing
Lettuce leaves

Steps:

In a large bowl, combine pepperoncini, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture; toss to coat. , Refrigerate at least 30 minutes or overnight. Arrange on a lettuce-lined platter. Serve with toothpicks.

Nutrition Facts : Calories 178 calories, FatContent 13g fat (4g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 852mg sodium, CarbohydrateContent 8g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

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ANTIPASTO PLATTER RECIPE: HOW TO MAKE IT

We entertain often, and antipasto is one of our favorite crowd-pleasers. Guests love having their choice of so many delicious nibbles, including pepperoni and cubes of provolone. —Teri Lindquist, Gurnee, Illinois
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