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Party Antipasto Recipes
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 Toss the mixture
Main Dish Antipasto
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 change
Antipasto with Baked Oysters
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 oil. 4 Bring to a
Antipasto Salad Platter
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
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
Antipasto Party Pack
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 the basil and
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
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 lightly
In skillet heat oil over medium high heat cook mushrooms for 7 to 10 minutes or until liquid is released. Drain reserving liquid. In bowl toss mushrooms with lemon juice set aside. Add onion garlic and 2 tbsp 25 mL mushroom liquid to skillet cook over medium
Italian Mushroom Antipasto
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 stand 15
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
Saute pimientos and peppers in oil for 10 minutes. Add remaining ingredients. Simmer 10 minutes. Remove bay leaf. Bottle. Refrigerate for at least 8 days before using. Serve with crackers. Especially good with poppy seed crackers. An excellent starter.
Scrape carrots and slice or cut into fingers. Peel onions. Cut out and discard the core of the cauliflower and separate the head into small flowerets. Slice peppers in half and remove seeds and pulp then dice in large cubes or cut in strips. Trim mushrooms and
The antipasto platter is a course of appetizer in a traditional italian dinner. Prepared with bite size pieces of meat and cheese along with dressed artichokes musrooms and bell peppers with parley and basil as fresh herbs. The antipasto can be served be
Place beef in plastic bag. Add 1 3 cup of the dressing turning to coat beef. Close bag securely marinate in refrigerator 1 2 hours. Cut bread lengthwise in half. Combine remaining dressing and olives spoon over bottom half of bread. To assemble place lettuce
Broil or roast the bell peppers until skin is blackened all around. Cool and peel remove stems and seeds. Cut into square bite size pieces. Cut the tomatoes artichoke hearts salami pepperoni and provolone cheese into bite size pieces. Combine all chopped
MAKING 1 Cut the vegetables and pickles to desired size. 2 Now add other ingredients and cook 10 minutes mixing all the while. SERVING 3 Serve at once.
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 to a
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.
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. Serve on
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 bowl
Antipasto Salad Stack
MAKING 1. In a medium sized bowl combine all the ingredients except cheese along with cup of Italian salad dressing. Toss well cling wrap and refrigerate. SERVING 2. Serve chilled garnished with cheese and remaining dressing if required .
Turkey Antipasto Salad
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 the
This Artichoke Antipasto is simply lovely for anyone to like it. Heres a simple recipe for Artichoke Antipasto if you would like to give it a try Chill artichokes. Meanwhile combine sour cream and Bleu cheese spread blend well. Chill. Fill artichokes with Bleu
1. Sprinkle eggplant aubergine with salt and stand for 15 20 minutes. Rinse under cold water and pat dry with absorbent paper. 2. Brush eggplant aubergine lightly with olive oil. Place under a preheated grill for 4 5 minutes each side or until cooked through.
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