Mexicana Antipasto Recipes

HOT ANTIPASTO

Hot Antipasto image

While most antipasto you come across are served cold, this dish is a warm rendition of the traditional Italian favorite. It's so easy to make using those pop-open-tube crescent rolls, and the outcome tastes fantastic! Note* times are approximate and the number of servings will vary, depending on how large you cut the squares. Note**I didn't think to look at the cans of biscuits when I made this, so the size of them in this recipe is approx.

Provided by FLUFFSTER

Categories < 60 Mins

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 10

Ingredients

2 pop-open cans Pillsbury Refrigerated Crescent Dinner Rolls (8oz.)
1/4 lb ham, sliced
1/4 lb pepperoni slice
1/4 lb salami, slices
1/4 lb provolone cheese, sliced
1/4 lb swiss cheese slice
3 whole eggs
1/4 cup parmesan cheese, grated
6 -8 roasted red peppers from a jar bell peppers
2 tablespoons water

Steps:

Preheat oven to 450°F.
Spray rectangle baking dish with nonstick spray and unroll 1 can of crescent rolls and lay on.
bottom of pan.
Layer meat and cheeses, ending with all of the roasted peppers on top.
Beat eggs and water in bowl; add Parmesan cheese and pour over layers, reserving about 1/3.
Unroll second can of crescent rolls and lay over layers.
Brush top layer with remaining egg mixture.
Bake at 450°F for 20 minutes or until golden brown.
Cool and cut into small squares. Serve warm.

Nutrition Facts : Calories 244.3, Fat 16.3, SaturatedFat 7.9, Cholesterol 111.5, Sodium 810.6, Carbohydrate 9, Fiber 1.6, Sugar 2.5, Protein 15.5

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

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

GREEK ANTIPASTO

Greek Antipasto image

Make and share this Greek Antipasto recipe from Food.com.

Provided by Gregg Schlau

Categories Cheese

Time 22m

Yield 24 serving(s)

Number Of Ingredients 8

Ingredients

1 (4 ounce) package athenos crumbled feta cheese with lemon garlic and oregano
1/2 cup chopped kalamata olive
1/2 cup chopped red onion
1/2 cup chopped roasted red pepper
1/2 cup kraft special collection Greek salad dressing
2 tablespoons grated lemons, rind of
1 French baguette (12 inch)
2 tablespoons chopped Italian parsley

Steps:

Combine feta, olives, onions and peppers in bowl.
Add dressing and lemon peel; mix well.
Cover and stick in refrigerator at least 1 hour or up to 24 hours.
Cut baguette into 48 (1/4 inch-thick) slices.
Place in single layer in baking pans or on rack of broiler pan.
Broil 1 to 1-1/2 minute on each side or until lightly toasted on both sides.
Add parsley to feta mixture; mix lightly.
Spoon 1 tablespoons of the feta mixture onto each toast slice just before serving.
you can make-ahead Can be prepared up to 2 days in advance.
Store in tightly covered container in refrigerator.

Nutrition Facts : Calories 57.3, Fat 0.9, SaturatedFat 0.2, Sodium 179.8, Carbohydrate 10.5, Fiber 0.8, Sugar 0.2, Protein 1.8

MEXICANA ANTIPASTO

Mexicana Antipasto image

This is another recipe I received from a co-worker. It was a hit at our get-togethers at work. Hope you like it!

Provided by Sharon in Ontario.

Categories < 60 Mins

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 13

Ingredients

1 (8 ounce) package cream cheese
1 dash garlic salt
1/2 cup sour cream
1 large avocado, mashed
1/2 teaspoon lemon juice
1 tomatoes, finely chopped
1 (4 ounce) can green chilies
5 slices bacon, cooked crisp and diced
3 -4 green onions, chopped
1/4 cup ripe olives, sliced
1/4 cup stuffed green olive, sliced
1 (8 ounce) bottle Old El Paso taco sauce (hot)
1 cup grated cheddar cheese

Steps:

Combine first three ingredients and use as the first layer in a 9 inch pie plate.
Combine the next four ingredients for the second layer.
Sprinkle on bacon, green onion and olives.
Spread Taco sauce over all.
Sprinkle with grated cheddar.
Serve cold with corn chips, taco chips or crackers.

Nutrition Facts : Calories 251.9, Fat 23.1, SaturatedFat 11.1, Cholesterol 49.6, Sodium 270.9, Carbohydrate 5.5, Fiber 2.2, Sugar 1.3, Protein 7.1

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