Raynas Freezer Antipasto Recipes

HANDY-PASTO - ANTIPASTO PIZZA

Handy-Pasto - Antipasto Pizza image

This is a white pizza with garlic topped with all the makings of an antipasto platter - cut into squares and it makes a great starter or party snack. Many of the antipasto toppers can be purchased at the salad bar counter in bulk so you only have to buy what you need of each.

Provided by Rachael Ray : Food Network

Categories appetizer

Time 33m

Yield 6 servings as an appetizer

Number Of Ingredients 12

Ingredients

1 tube store-bought prepared pizza dough
2 cloves grated or finely chopped garlic
2 cups shredded provolone cheese
A couple handfuls Parmigiano-Reggiano
A pinch red pepper flakes
A few grinds black pepper
1 small heart romaine lettuce, chopped
8 slices Genoa salami, chopped
2 roasted red pepper, chopped
2 to 3 tablespoons chopped banana pepper rings or chopped hot peppers of any kind
1/4 cup chopped artichoke hearts or marinated mushrooms
A handful pitted green or black good quality olives, coarsely chopped

Steps:

Heat the oven to 425 degrees F.
Press dough onto baking sheet and top with garlic, cheeses, and pepper flakes and freshly ground black pepper, to taste, and bake 15 to 18 minutes.
Top the cooked pizza with lettuce, salami, roasted peppers, hot peppers, artichokes or mushrooms and olives, cut into squares and serve.

ANTIPASTO PLATTER

Antipasto Platter image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 5m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 pound fresh smoked or plain fresh mozzarella
1/2 pound deli sliced sweet sopressata
1/2 pound deli sliced hot sopressata
1/2 pound deli sliced Genoa salami
1 pound sharp provolone
2 cups good quality large olives, available in bulk bins near deli
2 cups giardiniera hot pickled vegetable salad, drained
2 cups marinated artichoke hearts
1 (16-ounce) jar roasted red peppers, drained and cut into pieces

Steps:

Arrange meats and cheeses on cutting board. Pile olives, giardiniera, artichokes and red peppers into small bowls and set along edge of board or serving tray. Place knives near cheeses and seafood forks in olives and veggies to serve. Place an extra ramekin out to collect pits from olives.

RAYNA'S FREEZER ANTIPASTO

Rayna's Freezer Antipasto image

This great tasting antipasto is easy to make because all the ingredients go into one pot. A variety of vegetable flavors combine to make this freezer stored treat a great holiday gift I keep it on hand all year; it's great for impromptu entertaining!

Provided by Rayna Jordan

Categories Bean and Pea Appetizers

Time 50m

Yield 96

Number Of Ingredients 12

Ingredients

1 cup marinated cocktail onions, cut in half
20 ounces canned mushrooms, drained and minced
1 red bell pepper, minced
1 green bell pepper, minced
1 cup stuffed green olives, minced
1 cup black olives, minced
1 cup dill pickles, minced
1 (14.5 ounce) can green beans, drained
2 (5 ounce) cans tuna, drained and flaked
2 ½ cups ketchup
¼ cup vinegar
¼ cup olive oil

Steps:

In a large saucepan over medium high heat, mix the pearl onions, canned mushrooms, red bell pepper, green bell pepper, green olives, black olives, dill pickles, green beans, tuna, ketchup, vinegar and olive oil. While stirring, bring to a boil. Reduce heat and simmer 20 minutes.
Remove from heat. Allow to cool completely before transferring to sterile freezer containers, leaving 1 inch of space in the containers. Store in the freezer.

Nutrition Facts : Calories 21.7 calories, Carbohydrate 2.4 g, Cholesterol 0.8 mg, Fat 1 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 197.5 mg, Sugar 1.8 g

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