f you are making the ITALIAN STUFFED GREEN PEPPERS you will also
eaten egg, then bread crumbs. Stuffed olives may be frozen in an
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).
Mix chestnuts, olives, sausage meat and mushrooms. Stuff
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.
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.
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.
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.
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.
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.)
nose. Press the pimento-stuffed olives into the head to form
br>Drain meats. Mix in Italian seasoning, garlic powder, onion, parsley
ectangle. Arrange the prosciutto, mozzarella, olives, basil and tomatoes along one
Preheat oven to 350 degrees F (175 degrees C).
Combine stuffed olives, black olives, and Italian dressing together in a bowl. Mix cream cheese, mozzarella cheese, ham, and salami together in a separate bowl. Spread cheese mixture into a pie plate.
Bake in the preheated oven until bubbling, 15 to 20 minutes. Top dip with olive mixture.
Drain olives, capers and artichokes.
Coarsely chop.
Add parsley, celery, garlic and oregano and olive oil.
Stir to mix.
Put in refrigerator for at least 2 days.
Will last for several weeks in the refrigerator.
Great on italian hoagies or muffletas or spooned on top of a green salad.
until tender. Add tomatoes and olives. Cook for 1 min.
hallow dish and coat with Italian dressing. Cover and refrigerate for