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
MOM'S ANTIPASTO SALAD
I rarely cook anything like my mother, but this is the exception. I like it just the way she made it. If she had extras of any of the ingredients, she would add more. She liked it to have a lot of "stuff." She made this for large groups many times by doubling, tripling, etc. the pasta and then throwing in more "stuff." Also, I always make my own salad dressing for anything else. This recipe is the way my mom always makes it, and she always used Kraft dressing. No matter what dressing I have tried on this, it only tastes "right" to me with the Kraft dressing. If you prefer to make your own dressing or use another bottled brand, and you were not raised on my mother's antipasto salad, use what you like!
Provided by AWinPA
Categories Potluck
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Prepare pasta as directed on box.
- Meanwhile, cut remaining ingredients.
- Drain pasta and rinse with cold water to cool (you do not want mozzarella cheese to melt; you want it to remain in cubes).
- Add remaining ingredients and mix well.
- If you make the salad a day in advance, the flavors will blend, but it soaks up the dressing and you may need to add more before serving.
Nutrition Facts : Calories 778.4, Fat 44.1, SaturatedFat 13.5, Cholesterol 71.2, Sodium 2465.6, Carbohydrate 69.6, Fiber 6, Sugar 7, Protein 27.4
ANTIPASTO
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
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
More about "antipasto moms recipes"
ANTIPASTO SALAD RECIPE - MOMS WHO THINK
From momswhothink.com
Estimated Reading Time 1 min
BEST ANTIPASTO RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
2.3/5 (10)Servings 7
ANTIPASTO RECIPES | ALLRECIPES
From test.element.allrecipes.com
ITALIAN ANTIPASTI RECIPES - GINO D'ACAMPO OFFICIAL WEBSITE
From ginodacampo.com
ANTIPASTI RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
ANTIPASTO PIEMONTESE RECIPE: A FAMILY DISH - INSTANTLY ITALY
From instantlyitaly.com
ANTIPASTO BRUSCHETTA ⋆ REAL HOUSEMOMS
From realhousemoms.com
THE BEST ANTIPASTO SALAD RECIPE EVER – SIMPLY SOUTHERN MOM
From simplysouthernmom.com
ANTIPASTO SALAD RECIPES | TASTE OF HOME
From tasteofhome.com
ANTIPASTO – THE BEST OF BRIDGE
From bestofbridge.com
7 IRRESISTIBLE ANTIPASTO RECIPES - FOOD & WINE
From foodandwine.com
ANTIPASTO RECIPES
From allrecipes.com
15 COLD ANTIPASTO PASTA SALAD - SELECTED RECIPES
From selectedrecipe.com
MOM'S ANTIPASTO PART 1 | RECIPES APPETIZERS AND SNACKS, COOKBOOK ...
From pinterest.ca
PROUDLY HOMEMADE ANTIPASTO RELISH FROM BALL® FRESH PRESERVING
From foodinjars.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love