ictured). Measure the sodium hydroxide (lye) by weight into a separate
nd water bowl.
add lye into Breast Milk slush (not
from my basic bread sponge recipe).
I made this with
ater.).
Meanwhile, heat the olive oil with the garlic in a
Chop and mash the anchovies on a cutting board.
Put them into a bowl and mix with the olives and worcestershire sauce.
Blend in the olive oil and add all the rest of the ingredients, blending well.
Cover with olive oil and plastic wrap, and chill.
Serve with crackers or as a toppping for pizza or bruschetta with some roma tomatoes and fresh mozzarella.
f parsley, then pour the oil over the composed fish.
ar is full. Then pour olive oil slowly over the top.
Rip leaves from stems and tear. Parboil or steam in salted water until fairly soft. Drain.
Spray a non-stick baking dish with olive oil.
Place chard in the pan and mist lightly with olive oil, then sprinkle with cheese. (If doubling the recipe, make two layers, misting each layer with oil and sprinkling with cheese.).
Bake about 20 minutes, or until chard is softened and cheese is slightly browned on the edges. Season with fresh ground black pepper if desired and serve hot.
he yeast, salt, sugar and olive oil with the water in a
he warm water and the olive oil. Process until it forms somewhat
nd 1/2 cup of olive oil into food processor and process
oaf and drizzle wth olive oil, from the olive salad you made the
lear.
SIENA SAUCE: HEAT olive oil in a small sauce pot
ombined; add the lemon zest, olive oil, milk, brandy and orange juice
Steam broccolini covered 3 minutes; drain. Heat olive oil in large nonstick skillet over medium high heat. Add garlic; saute 1 minutes or until garlic begins to turn golden. Add broccoli; saute 3 minutes. Remove from heat.Sprinkle with salt; toss well.
Note: Broccolini is a hybrid between Chinese broccoli and regular broccoli. You may substitute regular broccoli in this recipe, if desired.
Beat in the egg and olive oil. Combine the flour and salt
skillet heat 3 tablespoons olive oil over moderate heat until hot
****Combine basil and olive oil in a blender.
****
Pour 1 tablespoon olive oil into pint jar.
Place one sprig of Rosemary on top of oil.
Place several tomatoes in jar.
Drizzle olive oil to cover.
Repeat several times.
Place another sprig of Rosemary in jar.
Repeat oil and tomato process until almost full.
Top with sprig of Rosemary, and olive oil to cover.
Store in cool area.
Let rest for 3 weeks before using.
boil spaghetti in salted water.
coat bottom of large skillet or wok (i use a wok) with olive oil.
add minced garlic.
heat over medium high until hot.
add chicken.
sprinkle on italian seasoning, poultry seasoning, and salt.
cook through, stirring chicken frequently.
when chicken is cooked through, add the butter, and about 3 tablespoons additional olive oil.
when the butter and oil have melted together, drain spaghetti and toss with the chicken and oil/butter mixture. serve with hot garlic bread and a salad.