Sentences with phrase «sliced olives make»

The melted cheese and sliced olives make these hot tuna sandwiches extra special.

Not exact matches

In fact, this crust has so much flavor on its own that I think it would make for a fantastic light meal simply drizzled with some good extra virgin olive oil, topped with a few sliced olives, a handful of fresh herbs and maybe a few pine nuts sprinkled on top.

I piled my Hillshire Farm ® Thin Sliced Honey Ham on to the Pepperidge Farm ® bread with some sliced Gouda cheese, then instead of brushing my bread with olive oil or melted butter, I spread some Hellman's ® Real Mayonnaise on it to make it crispy and Sliced Honey Ham on to the Pepperidge Farm ® bread with some sliced Gouda cheese, then instead of brushing my bread with olive oil or melted butter, I spread some Hellman's ® Real Mayonnaise on it to make it crispy and sliced Gouda cheese, then instead of brushing my bread with olive oil or melted butter, I spread some Hellman's ® Real Mayonnaise on it to make it crispy and brown.

We're going to use them to make meatball subs with sauce, sauteed peppers and onions, shredded vegan cheese, and sliced black olives.

Instead, he would eat sandwiches made with thick slices of homemade bread, piled with a variety of cured meat, cheese, pickled peppers, olives, or just about any other type of vegetable.

Erin made this chunky Greek salad with tomato halves, slices of cucumber, whole olives and feta cheese scattered throughout.

To make this nibble, start with some olive oil - brushed baguette slices that are baked until golden and crisp.

For a crowd - pleasing appetizer, use mixed olives to make a tasty tapenade and serve the spread with crackers and sliced bread.

I've always made my socca pancakes a little thicker than recipes tend to call and have always felt that giving it a little heft makes it a delicious vehicle for sliced veggies, some salty roughly chopped olives, or a little mashed avocado.

Let me just tell you, go ahead and cut more slices than you'll need to top this moist olive oil cake because I assure you they won't all make it onto the top.

(Just with a little olive oil and s & p.) Those grilled veggies combined with sliced tomatoes, fresh mozzarella and Parm, bits of shaved garlic, and chopped fresh basil made for one stunning pizza.

2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)

Place the Strong Roots spinach bites and garlic sweet potatoes on a tray and bake them in the oven for To make the tofu scramble heat up 1 tablespoon of olive oil and add the finely sliced onion.

1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped

This easy to make sandwich starts a sturdy roll, a bowl of zesty olive salad and layers of thin sliced Italian cold cuts...

1 large eggplant, cut into 1» square pieces 2 tablespoons extra virgin olive oil, divided Salt & pepper, to taste 4 oz dry wheat spaghetti 1 cup red onion, diced 2 garlic cloves, minced 1/2 lb hot Italian turkey or chicken sausage (make sure to get the spicy kind), casings removed 1 1/2 cups marinara sauce 2 teaspoons crushed red pepper flakes 1 cup 2 % reduced fat shredded Mozzarella cheese 3/4 cup grated Parmesan cheese, divided 1/4 cup seasoned bread crumbs a few basil leaves for garnish, sliced (optional)

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

Juicy bits of orange, grapefruit, lemon and lime form the base of this vibrant salsa; green - olive tapenade and sliced red onion add extra zestiness, which makes this salsa so good on everything from fish to avocado.

Ingredients 2 whole wheat friselle 320 - 350 g fresh ripe tomatoes, sliced or cut into pieces dried oregano, to taste fresh and cleaned basil, to taste extra virgin olive oil, to taste whole sea salt, just enough to taste Makes 2 servings.

Goat Cheese and Avocado Bruschetta with Hot Pepper Jelly — make bruschetta from slices of a French baguette: brush generously with olive oil, then toast in a hot oven.

I did use a couple variations based on the Confit Byaldi recipe you give the link to above: 1) cooked the onion and garlic, salt and pepper in olive oil until soft in a pan, then 2) took half a red bell pepper, cooked according to the Byaldi recipe, chopped it and mixed into the mix above, 3) simmered the whole thing with some parsley, thyme leaves and half a bay leaf, removing the thyme and bay leaf once it heated up; 4) used sliced tomatoes instead of red bell peppers interspersed with the other veggies, and made the vinaigrette according to the Byaldi recipe to decorate the plates / dip the ratatouille in.

I make a vegetable stock with onion, garlic, root veggies, celery, dark leafy greens, fresh oregano, fresh rosemary, olive oil and slices of reishi mushroom.

To make them, just slice up a bulb of fennel, brush with olive oil, sprinkle with sea salt, and roast for 20 - 25 minutes on 400 degrees F. Amazing!

1 package La Tortilla Factory Hand Made Style Flour Tortillas 2 tablespoons extra-virgin olive oil, plus some for brushing, divided salt and pepper to taste 1 tablespoon fresh lemon juice, plus more to taste 1 (15 - ounce) can white beans (such as cannellini or Great Northern), rinsed, drained and coarsely chopped 1 medium tomato, diced 1/2 medium white onion, diced 1/2 cup coarsely chopped pitted mixed olives 2 tablespoons coarsely chopped fresh flat - leaf parsley 1 teaspoon thinly sliced lemon zest 1/8 teaspoon crushed red pepper flakes

I sliced the carrots thinly and the eggplant in little cubes and sauteed them with garlic paste in olive oil, then added the Eswatini Curry sauce (made with tomatoes, peaches, apples, oil, vinegar, and spices).

2 tablespoons salt 1 bay leaf 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon black pepper 2 pounds boneless, skinless chicken breasts 2 Packages of La Tortilla Factory Hand Made Style Tortillas, White Corn, Grande 1 cup Canola oil 1/2 yellow onion, diced 1 (8 - ounce) package shredded light Cheddar cheese 1 bunch green onions, thinly sliced 1 (56 - ounce) can sliced black olives (optional) 1/2 bunch cilantro, chopped (optional) Garnish ideas: guacamole, sour cream

Make it a meal: Dress a sliced tomato and cucumber salad with balsamic vinegar and extra-virgin olive oil to serve alongside.

I won't bore you with how to make risotto, but for 2 people, the first uses 2 links of sweet italian sausage removed from its casing and cooked with a little olive oil in a heavy skillet, broken up into small pieces and moved around until many of the pieces are crisp; then add sliced and roughly - chopped fennel bulb, cooking until it is somewhat softened; then put a lid on the pan over very low heat while the risotto cooks; add it all together (with butter and parmesan) for the last 5 minutes of the risotto process.

We make a dinner plate summer salad consisting of Romaine lettuce, sliced pears, spoonfuls of avocado, toasted walnuts, slivered red onion, shaved Parm cheese and pitted green olives.

Quarter the figs, slice the mozzarella and make a nice arrangement, add leaves of fresh basil, sprinkle some olive oil, balsamic vinegar, salt and pepper over the dish.

Optional add in ideas: ** 1 can drained and rinsed kidney beans and / or garbanzo beans (sub in for chicken sausage to make into a vegetarian dish) ** 1 small can sliced olives ** chopped fresh baby spinach or kale

Salad with romaine or butter lettuce, sliced cucumbers and peppers and 1 red container (4 ounces) of grilled / roasted chicken with 1 orange container (about 2 tablespoons) of homemade dressing (made with extra virgin olive oil, white balsamic vinegar, garlic, onion, pepper and oregano)-- Sometimes I top with a little cheese and avocado and / or eat with WASA crackers or a piece of fruit

- Sundried tomato salad (one of my faves that we make almost weekly)- Cherry tomatoes, cut into quarters - thinly sliced red onion - feta cheese - kalamata olives - chopped parsley

Arrange the following on a plate: 1 Heirloom Tomato, Sliced 1 Ripe Peach, Sliced — yellow or white but make sure it's ripe Fresh Mozzarella, Sliced Chopped Basil Fresh Pepper Drizzle with Olive Oil Optional — Drizzle with Balsamic Vinaigrette

Used lemon juice instead of vinegar (2:1 ratio lemon to olive oil) Mixed in cooked quinoa to make it a full meal Added sliced avocado on top (had them kicking around and avocado makes everything better!)

2 T. white wine vinegar (make sure your vinegar is gluten free if you are gluten - sensitive) 1/4 c. olive oil Salt and black pepper to taste 3/4 c. white vinegar 3 T. sugar A few each: peppercorns, coriander seeds, cloves (optional) 1 small red onion, halved and thinly sliced 2 T. chopped fresh mint 1/2 c. walnuts, toasted (optional)

Make the garlic bread: Slice the Italian bread in half lengthwise, and brush the remaining 2 tablespoons olive oil on the cut sides.

Tonight I made it using a 28 ounce can of tomatoes and served it more as a soup without the topping but with baguette, sliced horizontally, drizzled with olive oil, topped with parmesan cheese and broiled.

filling: roasted vegetables (I roasted red and green bell peppers, onion, and mushrooms - make sure to drain any excess liquid before adding to the pizza) spinach, cooked and chopped (remember to squeeze out any liquid) black olives, sliced 8 oz.

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

To assemble the cheese pockets, add 2 slices of pepperoni to each piece of dough (make sure to put the pepperoni in the bottom half of each piece of dough, since you will be folding the dough over to make pockets), then evenly distribute the cheese filling on top of the pepperoni, fold the dough over the toppings and seal with a fork, brush some extra virgin Spanish olive oil on top of each pocket and transfer the 4 pockets into a baking tray and bake / broil between 12 - 14 minutes

All you need to make your own delicious, healthy vegan sandwich at home are a few slices of your favorite sandwich bread, an avocado, sweet potato, a few beets, a cucumber, hummus, olive oil, cumin and curry powder.

To make them I just heat»em on the stove top with a tablespoon of olive oil and top with a slice of cheese (I used colby jack here).

Make sure to include plenty of garlic and sliced onions (I prefer it with red onions, but you could also use white onions), fresh tomatoes that smell like your garden and of course only the highest quality olive oil.

We kept the layers of potato (and made it easy by using a vegetable peeler to make thin slices right into the pan), but encased them in a tender chickpea - flour batter with chopped roasted peppers and green olives.

Makes 8 cups Dressing: 2 strips thick sliced bacon, sauteed and diced 2 T. shallots, minced and sauteed 1/4 cup apple juice concentrate 1/4 cup olive oil 1 t...

To make the turkey (as seen in the photos), cut 2 slices of cucumbers and 2 slices of olives for the eyes.

Ingredients 4 small zucchini, cleaned and sliced the juice of 1 lemon 2 tablespoons rice vinegar extra virgin olive oil, to taste whole sea salt, just enough to taste fresh thyme leaves (cleaned), to taste pink peppercorns Makes 2 - 4 servings.

5Massage the Colavita Olive Oil into the eggplant slices to make sure it is absorbed.

These colorful latkes make a stunning presentation when served on a platter with toppings such as sour cream, diced tomatoes, chopped green onions, chopped cilantro or parsley, thinly sliced avocado, whole or sliced olives, and hot sauce.