1 Mix together the olives, rosemary, green onion, and capers
Place olives, sweet pepper strips, lemon slices,
This recipe yields a succulent roast duck,
east two hours.
After marinating, cut tomato and onion into
ettuce, tomato, sour cream and olives if desired.
dd the chopped capers, garlic, olives and parsley to the pot
owels.
Tapenade:
Pulse olives, olive oil, garlic and capers
Put the chickpeas, tahini, lemon juice, garlic, coriander and olives into a blender or food processor. I use my mini chopper to make it extra easy.
Blitz in short bursts, pushing the mixture down when needed until everything is combined.
Add a little bit of the reserved bean liquid and blitz again. Add more if you need more to get to the hummus texture you desire.
Serve in a bowl topped with olives.
over works best for this recipe.
Heat 2 tablespoons of
Mix together equal parts of fajita marinating sauce, garlic sauce and Italian dressing.
Add a \"little\" mustard and salt and pepper to taste.
Cream butter and cheese
until soft.
Add egg and water and beat well.\tSift
flour,
cayenne
and
paprika
together. Beat well.
Chill for
10 minutes.
Roll mixture around olives and freeze.
Remove from freezer
and
bake in a 400\u00b0 oven for approximately 15 minutes.
This
same
recipe
can be used for cheese straws, omitting the olives and using a cookie gun.
eat. Stir in the garlic, olives, 3 tablespoons of parsley and
or garnish, stir in the olives, red onion,pine nuts and
inutes or more.
Add olives and preserved lemons.
Add
For this recipe use your bread machine and
/2 of the onion, olives, banana peppers, croutons and tomatoes
Toss the tomatoes and garlic together and drain them in a strainer while you continue with the recipe.
Bring a large pot of well-salted water to a boil and cook the pasta until al dente.
Drain it well, return it to the pot, and toss it with the tomato mixture.
Toss again with the olive oil, olives, capers, parsley, salt, and pepper.
Let sit for 3 to 5 minutes to absorb the flavors before serving.
With the rack in the middle position, preheat the oven to 200\u00b0C (400\u00b0F). Line a baking sheet with parchment paper.
On a cutting board, cut each bacon slice crosswise into 3 equal pieces. Roll an olive in each bacon piece, securing with a toothpick. Place on the baking sheet. Bake until the bacon is nicely browned and crisp 30 to 35 minutes. Drain on paper towels. Serve in a large bowl.
NOTE : Taste the olives the day before making the recipe. If they are too salty, soak them in cold water for up to 24 hours.
Mix cream cheese with mayonnaise.
Stir in pecans, olives, olive liquid and pepper.
It will be a little mushy but will thicken in the refrigerator. The spread will keep for weeks.
It makes a great spread for crackers or finger sandwiches.
(Also, low calorie cream cheese and mayonnaise can be used with good results.)
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.