Best Antipasto Moms Recipes

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ANTIPASTO



Antipasto image

This recipe makes a huge amount. I can it and give it away as Christmas gifts. We usually make this as a group project to cut down on prep time and cost. The ingredient amounts may be altered proportionally as needed.

Provided by Karen

Categories     Appetizers and Snacks     Antipasto Recipes

Time 9h30m

Yield 56

Number Of Ingredients 15

4 cups chopped cauliflower
4 cups pearl onions
2 cups chopped red bell peppers
2 cups chopped green bell peppers
2 cups chopped celery
2 cucumbers - peeled, seeded and chopped
2 cups carrots, chopped
2 cups vegetable oil
2 cups distilled white vinegar
1 (6 ounce) can tomato paste
1 tablespoon pickling spice, wrapped in cheesecloth
1 cup black olives
1 cup pitted green olives
4 cups canned mushrooms
1 ½ (5 ounce) cans tuna, drained and flaked

Steps:

  • In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak 8 to 12 hours, or overnight.
  • In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight.
  • In a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. Bring the mixture to a boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes.
  • Drain and rinse the vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp.
  • Stir black olives, green olives, mushrooms and tuna into the mixture. Remove the mixture from heat. Discard the wrapped pickling spice. While still hot, transfer to sterile containers and refrigerate.

Nutrition Facts : Calories 100.7 calories, Carbohydrate 5.1 g, Cholesterol 1 mg, Fat 8.5 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 167.1 mg, Sugar 1.9 g

SIMPLE ANTIPASTO SALAD (THE WAY MY MOM MADE IT)



Simple Antipasto Salad (The Way My Mom Made It) image

From my understanding, this is NOT traditional antipasto, but it's loosely based on the antipasto salad I used to order when I lived in Grand Junction, CO, at a restaurant called Junction Square. I do not remember the exact ingredient amounts so everything's estimated, however, this does use an entire head of iceberg lettuce, so it can easily feed 3-5 I would guess. We always ate this as a main dish, and for lunch. All of the ingredients are easily found in your grocery store's deli and produce departments, and packaged cheese section. Cook time is assembly time.

Provided by blancpage

Categories     Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 head iceberg lettuce, chopped and shredded
3/4-1 lb hard salami (Hormel Hard Salami or Genoa is good for this, ask your deli to slice into 1/4 inch-thick slices)
2 -4 tomatoes, chopped
1/2-1 cup part-skim mozzarella cheese, shredded
1/2 cup Italian dressing (my fave is Kraft, and you can use light or fat-free instead)

Steps:

  • Remove outer leaves and wash the iceberg lettuce and pat dry.
  • Chop and shred the iceberg lettuce and place in large bowl.
  • Chop the 1/4 inch-thick salami slices into bite-sized chunks. Add to the iceberg.
  • Chop tomatoes, add to the iceberg.
  • Sprinkle salad with desired amount of shredded mozzarella cheese.
  • When ready to serve, pour over your favorite Italian dressing and toss to coat.
  • Note: If you know there won't be enough people to finish the salad in one sitting, assemble only a small amount to serve at the time, and keep the rest of the prepared ingredients in separate containers in the fridge and assemble right before eating to prevent sogginess.

Nutrition Facts : Calories 265.4, Fat 19.2, SaturatedFat 6.4, Cholesterol 38.4, Sodium 1084.9, Carbohydrate 11, Fiber 2.4, Sugar 6.8, Protein 13.4

ANTIPASTO



Antipasto 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 :)

Provided by Kansas A

Categories     Tuna

Time 1h30m

Yield 28 Pints

Number Of Ingredients 13

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, Fat 19.2, SaturatedFat 2.8, Cholesterol 16.1, Sodium 2426.9, Carbohydrate 36.2, Fiber 8.4, Sugar 22.7, Protein 16.5

ANTIPASTO, MOM'S



Antipasto, Mom's image

This is one of Mom's recipes, that unfortunately I can't eat since I am allergic to shellfish. If you have any suggestions for alternates to the crab and anchovies, toss me a note!

Provided by Megan Stewart

Categories     Other Salads

Number Of Ingredients 18

7 1/2 oz crab meat
1 Tbsp real lemon
1/2 small cauliflower
3 carrots, cut small
1 onion, chopped fine
1/2 green pepper, chopped fine
1 clove garlic, minced
1 Tbsp olive oil
2 stalk(s) celery, chopped fine
4 oz canned mushrooms
2 oz canned anchovies
2/3 c ketchup
1/3 c chili sauce
1 tsp horseradish or vinegar
3 drops hot pepper sauce
1 pinch oregano
1 pinch basil
1 pinch thyme

Steps:

  • 1. Drain crab and chop up in a bowl. Sprinkle with lemon and toss. Cut cauliflower and carrots and cook crisp tender in salt water. Drain well. Saute onion, pepper and garlic in olive oil. Combine all ingredients. Make a sauce from ketchup, chili sauce, horseradish, pepper sauce, oregano, basil and thyme. Add to crab, toss. Refrigerate 24 hours. Serve with waverly crackers.

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What is Antipasto?

Antipasto is a traditional Italian appetizer that consists of a variety of cured meats, cheeses, vegetables, and sometimes seafood. It is a staple of Italian cuisine and is often served as an appetizer or a starter course.

What Makes Antipasto Mom’s Recipes Special?

Antipasto recipes vary greatly depending on the region of Italy and the cook’s personal preferences. Antipasto Mom’s recipes stand out because they are authentic and delicious, featuring fresh ingredients and traditional Italian spices. Antipasto Mom’s recipes incorporate a range of meat and cheese options, including prosciutto, salami, soppressata, and mozzarella. In addition, her recipes incorporate a range of vegetables, such as artichokes, roasted peppers, and olives. Her recipes often include marinated ingredients in oil and spices, adding depth and flavor to the dish. With Antipasto Mom’s recipes, you can be assured that you are getting a dish that is authentic and delicious, reflecting the rich tradition of Italian cuisine.

The Origin of Antipasto

Antipasto has a long and storied history in Italy, dating back to the medieval period. During this time, antipasto was often served before a large meal to help whet the appetite. Over time, antipasto evolved and became more complex, incorporating a wide range of ingredients such as cured meats, cheeses, olives, and vegetables. Today, antipasto is considered a staple of Italian cuisine and is enjoyed around the world.

Antipasto Variations

While traditional antipasto typically features a range of cured meats and cheeses, there are many variations of the dish that incorporate different ingredients and flavors. For example, seafood antipasto is a popular variation that incorporates a range of seafood such as shrimp, calamari, and octopus. Another variation is vegetarian antipasto, which incorporates a range of grilled vegetables such as eggplant, zucchini, and bell peppers. Antipasto Mom’s recipes feature a wide range of variations, each one utilizing a different combination of ingredients to create unique and delicious dishes.

Antipasto and Italian Culture

Antipasto is a beloved part of Italian culture and is often enjoyed during celebrations and family gatherings. In Italy, antipasto is typically served before the main course to help set the stage for the meal. Antipasto is also a popular dish to serve at weddings and other special events. It is believed that antipasto helps to bring good luck and prosperity to the couple, making it a popular choice for weddings. In addition, antipasto is also a popular snack food in Italy, often enjoyed with a glass of wine or a cold beer. It is a tasty and versatile dish that can be enjoyed in a variety of settings and occasions.

In Conclusion

Antipasto is a traditional Italian appetizer that is beloved around the world. Antipasto Mom’s recipes are authentic and delicious, incorporating a range of cured meats, cheeses, and vegetables to create unique and flavorful dishes. Whether you are preparing antipasto for a special event or simply for a snack, Antipasto Mom’s recipes are sure to delight your taste buds and bring a taste of Italy to your table.
Antipasto is not just a dish, it is an experience that brings family and friends together. In Italian culture, antipasto is typically enjoyed before the main course, and it is a collection of various flavorful appetizers. It is a crowd-pleaser with many variations and an art in itself. That's why we bring to you some valuable tips when making antipasto moms recipes.

Tips for Making Antipasto

1. Balance
When making antipasto, you want to balance the flavors and textures. Make sure to have a variety of salty, savory, and sweet flavors on the plate. Have contrasting textures, such as firm and soft, crunchy and creamy. Also, check the colors of the food, mix and match with vibrant colors to add visual excitement to the presentation.
2. Variety of ingredients
Antipasto is a riot of flavors, so it goes without saying that you should have a variety of ingredients. You can go traditional with some cured meats and cheese, but don't forget to include some freshly cooked or grilled vegetables. It's good to have some pickled items too, such as olives or gherkins, for that tangy taste.
3. Know your audience
It's important to know the tastes and preferences of those who will be eating the antipasto. If you have guests who are vegetarian or cannot tolerate certain foods, make sure you have something for them on the plate. In this context, it's advisable to have a variety of ingredients that cater to different palates and dietary requirements.
4. Use Only Fresh Ingredients
Antipasto is a dish that is all about the fresh ingredients. So, when selecting the ingredients, go with the best in-season vegetables and fresh-to-order meats. The freshness of the ingredients will also have an impact on the flavors of the dish, providing an authentic experience for your guests.
5. Presentation
Presentation is key when it comes to antipasto. Invest some time in the arrangement and the aesthetics of the plate, the more elaborate the better. Create interesting patterns with the ingredients, construct mini towers or spheres, and intertwine the foods to make the dish more eye-catching.
6. Platter Size
Antipasto is a dish that is served family-style and shared among guests. So, when selecting the platter or plate, make sure it’s large enough to accommodate all the ingredients you need. Choose the right size based on the number of guests, so everyone gets a generous serving without any overcrowding.
7. Timing
Timing is everything when it comes to antipasto. You don't want to prepare the antipasto too early, which could result in stale foods, or leave it until the last minute, which may result in a haphazard preparation. Time the preparation such that the ingredients are fresh, and the timing of serving is based on guest preferences.

Conclusion

Antipasto is a staple of Italian cuisine and a versatile dish that can be customized to suit everyone's taste buds. The tips shared for making antipasto moms recipes should be considered when preparing a dish that will stand out above the crowd. With the right ingredients, balance of flavors, variety, presentation and mindful timing, you can make a plate that people talk about for years to come.

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