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Marinated Antipasto Platter Recipes
There is something truly magical about piquant marinated mushrooms. Chef Paul Hegeman shares with us an incredible easy to make marinated mushroom recipe that is a breeze to make oozes with flavors and can be stored for weeks. Next time you are entertaining a
Red Wine And Balsamic Marinated Mushrooms
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 dish to
Antipasto Style Vegetable Platter
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 plastic
In saucepan combine 6 cups 1.5 L water celery onion bay leaf salt peppercorns and lemon rind bring to boil. Reduce heat cover and simmer for 20 minutes. Strain and return liquid to saucepan set aside. Hold squid under cold water and peel off skin. Squeeze out
Italian Seafood Antipasto
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 mixture
Antipasto Tuna Mould
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 each of 2
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
Grilled Antipasto Platter
Cut eggplant into 1 2 inch 1 cm thick slices. In colander sprinkle eggplant with salt toss to coat and let drain for 30 minutes. Meanwhile place peppers on greased grill 4 to 6 inches 10 to 15 cm from medium hot coals or on medium high setting. Grill turning
Drain artichoke hearts reserving liquid in bowl stir in garlic salt and oregano. Set aside. Return artichoke hearts to jar and refrigerate. Cut eggplant into 1 2 inch 1 cm thick slices. Place in sieve sprinkle lightly with salt and let drain for 30 minutes.
Grilled Antipasto Salad Platter
Artichokes Heat the oil in a large frying pan add garlic. Stir. Add Cookin Greens Quartered Artichokes saut for 12 minutes or until just cooked. Season with salt and black pepper to taste. Set aside to cool. Antipasto Salad Assembly In a medium bowl combine
Cookin’ Greens Antipasto Salad with Quartered Artichokes
The steak salad antoipasto is a simple steak salad served with a mix of marinated vegetables in italain dressing. The cooked beef steak is served on lettuce with vegetables like olives tomatoes along with fresh herbs like basil and cheese. It is a delicious
Steak Salad Antipasto
1. Mix zucchini broccoli and carrots. Combine vinaigrette chilies mint and oregano drizzle over vegetables toss. 2. Wrap a slice of prosciutto around each wedge of melon and secure with toothpicks. 3. Blend tuna cream cheese mayonnaise chives and thyme until
To set up antipasto platter put butter in a small bowl. Put individual fishes and vegetables in individual bowls. Arrange sliced meats and bowls of fish and vegetables on a large tray place bread and cheese on a cutting board with a knife. Invite guests to
Assorted Antipasto Platter
Drain beans place in glass or plastic jar. Pour salad dressing over beans. Cover refrigerate at least 8 hours stirring occasionally. Prepare Deviled Eggs chill. Just before serving drain beans olives beets peppers and artichoke hearts. Cut each beet in half.
Vegetable Antipasto Platter
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In a large frying pan combine all ingredients and bring to a boil. Simmer covered for about 5 minutes. Cool and refrigerate allowing a day or two to marinate before serving. Vegetables may be varied.
No italian treat is complete without Antipasto and this is one of my favorites. I just adore the flavor of this Antipasto salad and it makes a juicy mix when combined with Italian dressing. Check out the recipe of Antipasto. Place lettuce leaves on a large
Arrange artichoke hearts tuna cherry tomatoes ripe olives and pickled beets on a large lettuce lined serving platter If desired garnish platter with lemon wedges. Cover and chill till serving time.
Ad Lib Antipasto
Twist crown from pineapple. Quarter pineapple lengthwise remove core. Cut whole fruit from skin slice fruit into thin wedges. Arrange fruit onion cheese and artichoke hearts on lettuce lined platter serve with dressing. Garnish if desired.
Fruit Antipasto Platter