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Olive-stuffed burgers are a favorite in Michigan; the salty bite is a nice surprise inside these deluxe cheeseburgers topped with the works.
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It takes just a few minutes more to make a big batch of this Mediterranean-style chicken than it does to prepare a small one. Eat half now; freeze the rest. You can store this chicken frozen for up to six weeks. When you're ready to serve it, thaw, then p
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This Russian salad of potatoes, chicken, and olives is eaten in many Mediterranean countries as well. Serve cold, with warm flatbread or pita bread
cooking.nytimes.com
This is classic 1950s cocktail fare that, unlike the savory gelées and boiled ham canapés that are best forgotten, we still want to eat today Just wrap cocktail olives in a simple Cheddar dough and bake until golden Martini optional.
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A kalamata and green olive mixture fills a hollowed loaf of Italian bread; add Genoa salami, provolone cheese, tomatoes and onions and you have one delicious sandwich. It needs to be made ahead of time to allow the flavors to blend.
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Get Yukon Gold and Green Chile Hash Recipe from Food Network
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This recipe is by Mark Bittman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Take those leftover hard boiled eggs and turn them into this tasty appetizer. The kids will really like these thick pieces of bread covered with a zesty egg and olive mixture.
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Get Roasted Winter Vegetables with Rosemary and Calamata Olives Recipe from Food Network
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This is a simple to make recipe with Ranch dressing mix which gives it an extra kick.
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The star of this salad is the Tapenade dressing.
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This mayonnaise-free egg salad recipe is like deviled avocado eggs turned into egg salad with spinach and celery in a yogurt base.