Mix chopped olives and green onions and cheese and salt and curry.
Spread mayo on split english muffins.
Spread with mixture and broil until slightly browned.
Serve immediately.
This can be served with sliced tomatoes.
Cook farfalie in boiling water until tender; drain.
Toss with Parmesan cheese gently.
Add Swiss, Cheddar and chopped olives; mix well.
Spoon half of the farfalie mixture into a greased 3 quart baking dish.
Top with half the white sauce.
Repeat layers. Sprinkle with additional Parmesan.
Bake in 350\u00b0 oven about 30 minutes.
Serve garnished with sliced stuffed olives.
Cook ground beef well.
Drain.
Mix into cooked beef, onion, lettuce, carrots, potatoes and chopped olives.
Add 1 cup of shredded cheese and garlic powder.
In separate bowl, blend cumin, oregano, water and 1/2 teaspoon salt.
Add can of enchilada sauce. Heat the sauce in pan.
Dip tortillas into saucepan, one by one. Add beef to dipped tortillas and start rolling them.
Place on tray and garnish with shredded cheese and sliced olives.
Bake at 350\u00b0 for 30 minutes.
Bring a large pan of salted water to the boil.
Add the penne and cook until al dente, around 10 minutes.
Meanwhile, mix together the garlic, anchovy and olive oil into a paste.
Drain the cooked pasta and transfer to a large bowl. Toss with the garlic paste, chopped olives and goat cheese. Season with freshly ground pepper.
Drizzle with olive oil and sprinkle with parsley. Serve at once.
Saute onion, bacon, celery, chopped olives and herbs until soft.
Spray a medium saucepan with cooking spray (or use olive oil if you prefer), and cook onion until softened.
Add olives and cook for 1/2 minute.
Beat eggs, salt, pepper and hot pepper.
Add eggs to saucepan and cook until set.
Serve with pita bread.
Brown ground beef.
Add the onion, garlic, salt, chili powder, tomato sauce, consomme, corn, parsley and olives; heat to boiling in an iron skillet.
Stir in 7 ounces of corn chips.
Scoop this into a 2-quart greased casserole dish; sprinkle with the Cheddar cheese and chopped olives.
Bake at 350\u00b0 for 30 minutes.
Serves 8.
cans of enchilada sauce, chopped tomatoes, sugar and salt.
Mix together sour cream, mayonnaise and taco seasoning.
In large cake pan, layer above ingredients in order: beans avocado dip, sour cream mixture, chopped olives, chopped green chilies, chopped green onions, chopped tomatoes and grated Cheddar cheese. Serve with corn flavored tortilla chips for dipping.
Preheat ove to 450\u00b0.
For plain focaccia, roll out dough in a circle, as if for a thicker than usual pizza crust.
Brush with olive oil and bake on a cookie sheet or pizza stone that has been sprinkled with corn meal or flour.
Remove from oven in 15 to 20 minutes or when golden brown.
Serve hot with plain or flavored olive oil for dipping.
If desired, you may flavor the dough before baking by mixing in 1/2 cup chopped olives (Greek olives are great!), roasted peppers or whatever.
Brown meat and onion.
Drain grease; add taco seasoning mix. Let cook into the meat for a few minutes.
In another pan, heat enchilada sauce.
Dip tortillas in sauce and place in a round casserole dish; spoon meat on tortillas and chopped olives and cheese.
Then repeat:
tortilla, meat, olives and cheese.
The last layer should show just the meat and cheese.
Pour any leftover sauce over the top.
Bake at 350\u00b0 until hot.
I think about 45 minutes.
You can also add chopped chilies, if you desire.
Brown ground beef and onion.
Add taco mix, tomato paste, salt and water.
Simmer 15 minutes.
Roll flour tortillas, stuffed with meat mixture and chopped olives.
Cover with cheese, followed by diced chilies, then remaining meat mixture.
Bake at 325\u00b0 for 25 minutes.
Brown hamburger.
Add onion and green pepper.
Cook until tender.
Add tomato sauce, corn, chopped olives, salt and pepper to taste, chili powder and garlic powder.
Simmer.
Grease a 9 x 13-inch pan.
Layer of sauce, layer of corn tortillas and cheese. Repeat layer for layer until all is used.
Bake at 350\u00b0 for 30 minutes.
Serves 6.
Mix well the softened cream cheese with mayonnaise.
Add chopped olives and chopped pecans; stir well with 2 tablespoons olive juice and a dash of pepper.
Chill for 24 to 48 hours before serving.
Prepare ground beef according to taco seasoning mix package instructions.
Pour refried beans into a 9 x 13-inch pan and spread evenly in bottom of pan; spread chopped olives evenly over beans. Mix salsa with ground beef; simmer approximately 15 minutes. Spread over beans and olives.
Sprinkle cheese over mixture; add tomatoes, lettuce and tortilla chips.
Use sour cream as desired.
Cook your spaghetti; drain and let it cool.
Put spaghetti in a bowl.
Add chopped olives (drained).
Chop up cucumber and add. Chop up some green onion and add.
Take small bottle of Italian dressing and pour over spaghetti.
In a large skillet, heat the oil over medium and add the onion, asparagus and the pepper and saute for about 2 minutes, or until the asparagus becomes tender (but remains crisp).
Toss in the chopped olives and the lemon juice and cook another minute.
Serve immediately.
elts.
If desired, sprinkle chopped olives, sour cream and guacamole (spicy
Combine first 3 ingredients; beat at medium speed of an electric mixer until smooth.
Add Blue cheese and beat well.
Stir in chives and chopped olives.
Mixture will be soft.
Shape mixture into a ball and roll in pecans.
Refrigerate overnight. (This allows the flavor to ripen.) Serve with crackers.
Drain asparagus.
Layer asparagus in dish.
Sprinkle chopped olives.
Sprinkle 1/2 package stuffing mix.
Pour melted Cheez Whiz over layers.
Melt margarine and pour on top.
Sprinkle 1/4 cup of stuffing on top.
Bake at 325\u00b0 for 30 minutes.