Drain olives.
Peel garlic, stuff into olives.
Large cloves may be cut to fit.
Put stuffed olives into a jar (we use a pickle or mason jars).
Add enough olive oil to cover.
Add seasonings and chili.
Seal, shake to mix.
Let marinate for a few hours (or a day).
Stir the Caesar salad dressing, ranch salad dressing, olive oil, canola oil, lemon juice, basil, and sugar together in a small bowl; set aside.
Rinse the stuffed olives, shake off excess water, then cut each olive in half. Combine the olives, lettuce, mushrooms, and feta cheese in a mixing bowl. Drizzle with the salad dressing, and toss to coat. Season to taste with salt and pepper. Sprinkle with Parmesan cheese to serve.
nd stir celery, onion, and garlic in hot oil until translucent
Make a paste of the garlic, anchovy paste, lemon zest, thyme and basil.
Stuff olives using a pastry bag.
Roll stuffed olives in the flour, dip in eggs and then roll in crumbs.
Fry in oil at 250 to 275 degrees until crisp and golden brown.
Drain on a paper towels.
Serve hot.
Sprinkle the lemon juice over the fish. Season with salt and freshly ground black pepper, then dredge in the flour.
Blanch the leeks in salted boiling water for 4 mins. Drain.
Heat 2 tbsp olive oil in a large frying pan, add the fish and cook, turning occasionally, for 12 mins, or until cooked through. Remove from the pan.
Meanwhile, heat the remaining oil in another pan, saute the leeks for 2-3 mins. Season to taste with salt and freshly ground black pepper. Serve with the red mullet, sliced olives, and caper berries.
In a small saucepan heat all the ingredients except Olives, bring to a simmer, lower heat and continue to simmer for 5 minutes.
Meanwhile put the oilives into a jar.
While the marinade is still hot pour over the olives, close the jar, rotate a few times, place in the fridge for 48 hours.
Flip the jar everytime you open the fridge.
Serve, enjoy.
Split olives slightly and place in large jar with remaining ingredients.
Cover tightly & shake.
Refrigerate at least 24 hours. To serve, remove olives with slotted spoon.
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.
trips and 2 or 3 olives in a vertical line down
Mix all ingredients except hard-boiled eggs and olives.
Place half on bottom of a bread pan or in any pan you are going to bake it in of that size or shape into a loaf.
Place hard boiled eggs in a row in center of loaf and place a row of stuffed olives on each side.
Put rest of meat mixture on top and pat
down or shape loaf and bake at 350\u00b0 for about 40 minutes.
Peel eggs; cut in half and remove yolk.
Mash yolks; add crabmeat, relish, mustard and mayonnaise.
Salt and pepper to taste.
Stuff eggs.
Garnish with pimento strips or sliced stuffed olives.
Blend and knead with hands.
Make small balls around small stuffed olives.
Freeze.
Bake frozen in 350\u00b0 oven 15 minutes in an ungreased pan.
Soak onion in sherry or white wine.
Add softened cream cheese, mayonnaise or salad dressing, smoked beef and stuffed olives.
Mix well and chill.
Serve with crackers or potato chips.
Mix first 2 ingredients together until soft.
Make a ball in palm of hand, stick thumb in to make an indenture; put in a very large stuffed olive, work mix around to cover olive.
Bake in 400\u00b0 oven for 15 minutes.
Serve hot.
(Freezes well before cooking.)
side.
Saute onion and garlic in oil in a large
nose. Press the pimento-stuffed olives into the head to form
Mix first 6 ingredients together and allow flavors to mix for one hour.
Add softened cream cheese and mix well. Use reserved olive liquid to thin if dip is too thick.
Chill overnight.
Serve in Martini glass with a skewer of additional olives or pearl onions, surrounded by raw veggies or crackers of your choice.
**This recipe can be made low fat, by using fat free cream cheese**.
Fry onions, peppers and celery together.
Fry meat and garlic together.
Combine with first items in a large roaster.
Add to preceeding mixture, all sauces, soup, olives and mushrooms.
Let simmer 15 minutes.
Add cooked noodles.
Mix well.
Cover with cheese.
Bake 1 hour or until cheese browns.
Can be made the day before and put into refrigerator.
Uncover and reheat in a slow oven for about 2 hours.
Preheat oven to 350\u00b0F. Heat 1/2 tbsp oil in a large Dutch oven. Add chicken and cook for 3 mins per side. Set aside then cut each breast in 1/2. Add remaining oil. Cook onion and garlic for 3-4 mins, or until onion softens. Add orzo, tomatoes and stock. Arrange chicken over top, cover and bake for 30 mins, or until chicken is cooked through.
Add olives. Combine parsley and Parmesan then sprinkle over chicken mixture. Bake, uncovered, for 5 mins, or until cheese is golden. Let cool for 5 mins. Serve with mixed greens.
Drain liquid from ripe olives and discard.
Drain liquid from stuffed olives and reserve.
Arrange both kinds of olives in a very clean jar.
To reserved stuffed olive juice add garlic, bay leaf, mustard seed, thyme, salt and pepper.
Then use to fill jar adding water to cover if necessary.
Refrigerate until needed and after opening.
Makes 1 pint.