ork. Put the apricots, almonds, green onions, mint, and cilantro on
For the green olive salsa, combine all ingredients in
Steam or boil potatoes for 20 mins, or until tender.
Spray a grill pan or large skillet with no stick cooking spray. Heat pan on medium-high heat. Cook chicken until browned on both sides and just cooked through. Remove from pan; cover to keep warm.
For the green olive butter, combine all ingredients in a small bowl.
Serve chicken on a bed of potatoes and spinach. Top with green olive butter and sprinkle with black pepper.
Heat a grill pan or frying pan over medium-high heat. Cook potatoes until tender.
Meanwhile, season turkey. Cook on same grill pan until cooked through.
To make the green olive and tomato relish, heat oil in a medium saucepan over medium heat. Cook onion and garlic, stirring, until onion softens. Add tomatoes, olives, sugar and vinegar. Cook, stirring occasionally, for 10 mins. Remove from heat and stir in capers and parsley.
For olive dip, combine cream cheese, feta cheese,
Drain artichoke hearts and rinse in cool water.
Pat them dry with paper towels and place in a food processor with olive oil, lemon juice and garlic.
Puree until smooth, 2 to 3 minutes.
Transfer to a bowl and stir in green olives.
Season with pepper to taste.
Chill at least 2 hours.
Before serving, stir in the chopped parsley.
Cut each chicken thigh into 6 long strips and combine with garlic, oregano, lemon zest and juice and oil in a medium bowl. Cover with cling wrap and refrigerate 2 hours.
Meanwhile, for the dressing, coarsely chop 4 olives and set aside. Blend remaining ingredients in a blender until almost smooth. Spoon into a serving bowl and top with reserved olives.
Thread chicken strips onto 24 skewers. Grill, in batches, on a heated oiled grill or grill pan 2 mins each side, or until cooked through. Serve with olive dressing and lemon wedges.
pastry star, black olive, tomato, green olive and pastry heart.
Cook
he equipment).
Scrape the dip into a serving bowl & stir
Place all ingredients except tomatoes and olive oil in a blender and blend until smooth.
Spread on a serving platter and refrigerate for 1 hour.
Garnish with tomato pieces, sprinkle with oil, and serve.
In a food processor, blend the cream cheese and mayonnaise and a few thin slices of onion (to taste) until smooth. Thin the mixture to your liking by adding some of the juice from the olive jar. Add olives and pulse until they are chopped, but not pureed. Serve chilled with chips, crackers or vegetables.
Preheat the oven to 390 degrees F. Place the olives, parsley, lemon juice and pepper into a small food processor and process until roughly chopped. Line a baking dish with baking paper. Place the chicken in the dish and spread over the green olive paste. Bake for 20 minutes or until cooked through. Serve hot or cold with lemon wedges and a simple tomato and basil salad.
o 375 degrees.
Drain green beans then using clean paper
In a large bowl, mix garlic salt, green onion dip mix, Miracle Whip, seasoned salt, salt, pepper and milk.
Add cottage cheese. Stir.
Let set at least 12 hours.
Serve with chips of your choice.
Brown ground beef with salt and garlic.
Drain well. Set aside.
Make sauce: heat soup, milk and Velveeta until melted. Add green chiles, dip mix and pimentos.
Add cheese and onions to meat.
Mix well.
Soften tortillas by dipping them, one at a time, in hot oil in shallow skillet. Drain. Fill with meat mixture. Roll and place in a greased 10 x 13 casserole dish.
Pour cheese sauce over top.
Cover and bake at 350\u00b0 for 30 minutes.
Soften cream cheese. Add green onion dip mix and blend well. Add milk, a little at a time, to this mixture until smooth and creamy (about the consistency of whipped cream).
Place in a small bowl in the middle of a platter.
Arrange veggies around it.
Saute bacon & onion until bacon is golden, transfer to a bowl.
Add sour cream, dip, corn, half the cheese & seasonings, mix well.
Cut the top off the loaf and pull out filling in large pieces, break into chunks.
Place bread pieces & loaf onto a foil lined baking tray.
Pour filling into bread hollow, sprinkle with remaining cheese.
Bake at 180.C for 10-15 mins or until golden & loaf is crisp.
Mix beef, Cheddar cheese, salt and onion in large bowl and set aside.
In saucepan, mix cream cheese, Velveeta cheese, evaporated milk, green onion dip mix (optional) and chilies (mild).
Heat until melted.
Heat soup, milk and Velveeta cheese until melted.
Add chilies, and green onion dip.
Mix. Set aside.
Brown meat and drain fat. Add salt and garlic; set off heat and combine Longhorn cheese and onions.
In a small bowl, mix the tapenade and mustard together.
Lay out the bread; spread 4 slices on one side with the tapenade mustard to taste.
Top with the cheese and the second piece of bread, then press together well.
Lightly brush the outside of each sandwich with olive oil.
Brown in a panini press or heavy nonstick skillet, weighted down to press the sandwiches as they brown.
Cook over medium-high heat until lightly crisped on the outside and the cheese is melting within.
Serve hot and sizzling.