Type what you have

Ingredients

• ✓ olive
• vodka
• vermouth
• ice cube

Instructions

1. 1 Gather ingredients.
2. 2 Combine vodka and dry vermouth in a cocktail mixing glass. Fill with ice and stir until chilled.
3. 3 Strain into a chilled martini glass.
4. 4 Garnish with three olives on a toothpick.

By Home Happy Hour

Ingredients

• ✓ olive
• vodka
• vermouth
• water
• olive brine

Instructions

1. 1 Pour 6 ounces of vodka from the bottle and set aside for another use.
2. 2 To the reserved vodka in the bottle, add vermouth, water, and brine until it reaches the top of the bottle. Put the top on the bottle and invert bottle to incorporate the ingredients.
3. 3 Place bottle in the freezer for at least 4 hours and up to 2 months.
4. 4 To serve, pour desired amount into chilled glass and garnish with olives.

By NicoleMcmom

Ingredients

• ✓ olive
• hot dog
• pepperoni
• pizza sauce
• hot dog bun
• mozzarella cheese

Instructions

1. 1 Gather all ingredients. Preheat an air fryer to 390 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Make 4 slits down each hot dog. Place hot dogs in the air fryer basket; cook for 3 minutes. Transfer to a cutting board.
3. 3 Place 1 pepperoni half in each slit; divide pizza sauce between buns. Add hot dogs, mozzarella cheese, and olives.
4. 4 Return hot dogs to the air fryer basket; cook until buns are crisp and cheese is melted, about 2 minutes.
5. 5 Serve and enjoy!

By Soup Loving Nicole

Ingredients

• ✓ olive
• chicken breast
• pico de gallo
• sour cream
• mexican cheese blend
• taco seasoning mix
• cooking spray
• mini sweet bell pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine shredded chicken, 1/2 cup pico de gallo, 1/2 cup sour cream, 1/2 cup Mexican cheese blend, and taco seasoning in a large bowl.
3. 3 Spray a baking dish with cooking spray. Fill each pepper with as much chicken mixture as possible and place in the baking dish. Sprinkle pepper halves with 1/4 cup Mexican cheese blend. Cover with olives and remaining 1/4 cup cheese.
4. 4 Bake in the preheated oven until cheese is melted and peppers have begun to soften, 15 to 20 minutes. Top each cooked pepper with a dollop of pico de gallo and sour cream.

By SunnyDaysNora

Ingredients

• ✓ olive
• cooking spray
• pizza sauce
• biscuit dough
• mozzarella cheese
• pepperoni
• mushroom
• italian seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners and spray with cooking spray.
2. 2 Pour pizza sauce into a large bowl. Cut each biscuit into 10 to 15 small pieces and stir into the pizza sauce. Add mozzarella, pepperoni, mushrooms, olives, and Italian seasoning and mix to combine well. Spoon the pizza mixture equally into the prepared muffin tin.
3. 3 Bake in the preheated oven until golden brown and cheese has melted, 25 to 30 minutes. Remove from the oven; let cool for 5 minutes before removing muffins from the tin.

By Rebecca Van

Ingredients

• ✓ olive
• cream cheese
• goat cheese
• parmesan cheese
• basil
• garlic
• salt
• pepper

Instructions

1. 1 Place cream cheese, goat cheese, Parmesan, basil, roasted garlic, and salt and pepper into a food processor; pulse until smooth and well blended. Spoon filling into a cookie press or pastry bag (a plastic baggie with the corner cut out will also work), and fill olives.

By crumbs

Ingredients

• ✓ olive
• olive oil
• garlic
• red wine vinegar
• four cheese ravioli
• broccoli
• tomato
• green bell pepper
• parmesan cheese
• romano cheese

Instructions

1. 1 Heat olive oil in small saucepan over medium-high heat. Add garlic; cook, stirring frequently, for 1 minute. Transfer to a large bowl; cool. Whisk in vinegar.
2. 2 Stir cooked ravioli, broccoli, tomatoes, bell pepper, olives, Parmesan cheese, and Romano cheese into garlic-vinegar mixture; toss well to coat. Refrigerate or serve immediately.

By Buitoni

Ingredients

• ✓ olive
• water
• bay scallop
• olive oil
• salt
• cilantro
• mango
• red bell pepper
• avocado
• lemon

Instructions

1. 1 Fill a skillet with water to about 1/2-inch depth and bring to a boil; cook scallops until tender and cooked through, 5 to 10 minutes. Drain water and allow scallops to cool to room temperature. Place scallops in a bowl and coat with olive oil and season with salt.
2. 2 Break leaves off cilantro and chop the stalks into about 1-inch pieces. Mix leaves and stalks together in a bowl. Sprinkle 1/2 of the cilantro mixture onto a serving plate.
3. 3 Combine mangos, red bell pepper, and olives in a bowl; spread over the cilantro on the serving platter.
4. 4 Mix remaining cilantro with scallops and arrange on top of the mango mixture. Fan the avocado slices around the outside of the serving plate. Spoon lemon juice over avocado slices.

By maplewood

Ingredients

• ✓ olive
• water
• active dry yeast
• all-purpose flour
• salt
• herb
• garlic
• garlic powder
• olive oil
• salt
• parsley

Instructions

1. 1 Combine water and yeast in a large bowl. Add 1 cup flour and 1/2 tablespoon salt. Stir using a wooden spoon until combined. Stir in olives, reserved herbs and garlic, and garlic powder until incorporated. Add remaining flour 1 cup at a time, stirring until thoroughly combined. Cover the bowl with plastic wrap and set in a warm spot to rise for 1 hour.
2. 2 Add 1 tablespoon olive oil to an 8-inch cast iron skillet and spread to coat the bottom and sides. Flour your hands. Remove plastic wrap from the bowl, transfer dough to the prepared skillet, and shape into a disc. Cover with a kitchen towel and let stand for 30 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Drizzle remaining 1 tablespoons olive oil on top of the loaf and sprinkle with salt and parsley. Score the top of loaf with a knife.
5. 5 Bake in the preheated oven until the top is nicely browned, 30 to 35 minutes. Remove bread from the oven and turn on to a wire rack to cool before serving, about 20 minutes.

By Mitch Hendricks

Ingredients

• ✓ olive
• sugar
• bitters
• salt
• water
• gin
• tequila
• lemon-lime flavored immune support effervescent tablet
• peppermint schnapps
• ice

Instructions

1. 1 Place sugar cube on a small vessel. Drop bitters on top; let soak to produce an Algolian suntiger tooth.
2. 2 Fuse salt and water together in a concave apparatus until dissolved to yield Santraginus V sea water.
3. 3 Combine the Santraginus V sea water, Arcturan Mega-gin (gin), and O'l Janx Spirit (tequila) in a serving vessel. Release Fallian marsh gas (effervescent tablet) into the solution. Decant Qualactin Hypermint extract (schnapps) over the back of a spoon held just above the liquid's surface.
4. 4 Transfer the Algolian Suntiger tooth into the concoction; let dissolve. Stir in Zamphuor (ice) to decrease the temperature to 32 degrees F (0 degrees C). Funnel an olive into the final product. 'Drink... but... very carefully...'

By ChefGbreasy

Ingredients

• ✓ olive
• tuna
• mayonnaise
• egg
• celery
• green onion
• carrot
• dijon mustard
• butter
• sourdough bread
• swiss cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Combine tuna, mayonnaise, hard-boiled eggs, olives, celery, green onions, carrots, and mustard in a bowl until well mixed.
3. 3 Brush melted butter on one side of each bread slice. Top 6 unbuttered sides bread slices each with 1 cheese slice, 1/6 tuna salad, and 1 more cheese slice; top each with 1 remaining bread slice, buttered-sides up. Transfer sandwiches to the prepared baking sheet.
4. 4 Broil in the preheated oven until bread toasted and cheese melts, 3 to 5 minutes.

By rlt11_NMC

Ingredients

• ✓ olive
• rigatoni pasta
• onion
• tomato
• provolone cheese
• green bell pepper
• pepperoni
• olive oil
• vinegar
• parmesan cheese
• sugar
• oregano
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and let cool while you make the dressing.
2. 2 Whisk olive oil, vinegar, Parmesan cheese, sugar, and oregano together in a bowl until well combined; set aside.
3. 3 Combine pasta, onions, tomatoes, provolone cheese, green bell peppers, pepperoni, and olives in a large bowl.
4. 4 Pour dressing over pasta mixture; toss until well mixed.

By Rachel Abraham

Ingredients

• ✓ olive
• caesar salad dressing
• ranch salad dressing
• olive oil
• canola oil
• lemon juice
• basil
• white sugar
• romaine lettuce
• white mushroom
• feta cheese
• sea salt
• black pepper
• parmesan cheese

Instructions

1. 1 Stir the Caesar salad dressing, ranch salad dressing, olive oil, canola oil, lemon juice, basil, and sugar together in a small bowl; set aside.
2. 2 Rinse the stuffed olives, shake off excess water, then cut each olive in half. Combine the olives, lettuce, mushrooms, and feta cheese in a mixing bowl. Drizzle with the salad dressing, and toss to coat. Season to taste with salt and pepper. Sprinkle with Parmesan cheese to serve.

By teacupped_mouse

Ingredients

• ✓ olive
• ground turkey
• tomato sauce
• water
• green chile pepper
• onion
• taco seasoning mix
• garlic
• corn tortilla
• lettuce
• cheddar cheese
• tomato
• green onion
• cilantro

Instructions

1. 1 Preheat a large skillet over medium-high heat. Add turkey; cook and stir until browned, about 5 minutes. Add tomato sauce, water, green chiles, onion, taco seasoning, and garlic; simmer, stirring occasionally, until thickened, about 30 minutes.
2. 2 Serve turkey mixture in tortillas. Top with lettuce, Cheddar cheese, tomatoes, green onion, cilantro, and sliced olives.

By Andrea Parker

Ingredients

• ✓ olive
• chicken breast
• salt
• black pepper
• cayenne pepper
• herbes de provence
• olive oil
• shallot
• green olive
• chicken broth
• lemon
• cumin
• flat-leaf parsley
• butter

Instructions

1. 1 Season skin sides chicken with salt, black pepper, and cayenne pepper; flip and season skinless sides with salt, black pepper, cayenne pepper, and herbes de Provence. Flip again so skin sides facing up; rest 10 minutes.
2. 2 Heat olive oil in a large skillet over high heat. Add chicken skin-side down; reduce heat to medium-high and cook chicken until skin well-browned, about 5 minutes. Flip and cook until just browned, about 2 minutes; transfer to a plate.
3. 3 Reduce heat to medium. Add shallots; cook and stir until just softening and golden brown, about 2 minutes. Stir in olives; cook until fragrant, about 30 seconds.
4. 4 Add chicken broth; bring to a boil while scraping browned bits off bottom of the skillet with a wooden spoon. Add 2 tablespoons reserved olive brine, lemon juice, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
5. 5 Reduce heat to low; return chicken, skin-side up, to the skillet. Cover the skillet; cook until chicken no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate; cover with aluminum foil.
6. 6 Stir parsley and butter into sauce, stirring constantly, until butter melted and sauce shiny. Spoon sauce over chicken.

By John Mitzewich

Ingredients

• ✓ olive
• chicken breast
• white wine
• prune
• olive oil
• red wine vinegar
• caper
• brown sugar
• oregano
• parsley
• garlic
• bay leaf
• salt
• black pepper

Instructions

1. 1 Combine chicken, wine, prunes, olive oil, vinegar, capers and liquid, brown sugar, oregano, parsley, olives, garlic, bay leaves, salt, and black pepper in a large bowl. Cover the bowl with plastic wrap or transfer mixture to 2 resealable plastic bags; marinate in the refrigerator for 12 to 24 hours, the longer the better.
2. 2 Preheat the oven to 325 degrees F (165 degrees C).
3. 3 Transfer chicken and marinade to a 9x13-inch baking dish.
4. 4 Bake in the preheated oven until chicken is no longer pink in centers and the juices run clear, about 40 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By Sarah

Ingredients

• ✓ olive
• mayonnaise
• parmesan cheese
• anchovy fillet
• lemon juice
• garlic
• worcestershire sauce
• dijon mustard
• salt
• black pepper
• romaine lettuce
• chicken
• parmesan cheese
• cherry tomato
• naan bread

Instructions

1. 1 Make a Caesar dressing by combining mayonnaise, 1 tablespoon Parmesan cheese, anchovies, lemon juice, garlic, Worcestershire sauce, and Dijon in a small food processor or blender. Pulse several times until mixture is well combined. Season with salt and pepper.
2. 2 Combine lettuce, chicken, remaining Parmesan, and olives in a salad bowl. Add Caesar dressing and toss ingredients until well coated.
3. 3 Divide chicken mixture evenly between naan breads and evenly distribute cherry tomatoes. Wrap naan breads around the chicken mixture and secure with a wooden toothpick if desired.

By Bibi

Ingredients

• ✓ olive
• ground beef
• onion
• tomato sauce
• garlic
• worcestershire sauce
• cinnamon
• white vinegar
• chili powder
• cayenne pepper
• salt
• pepper
• spaghetti
• cheddar cheese
• kidney bean
• onion

Instructions

1. 1 Brown beef and onion in a large skillet over medium high heat. Place browned mixture in a large pot and stir in the tomato sauce, garlic, Worcestershire sauce, cinnamon, vinegar, chili powder, cayenne pepper, salt and pepper. Simmer, uncovered, over low heat for 1 1/2 hours.
2. 2 When meat mixture has about 20 minutes cooking time left, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
3. 3 Serve meat mixture over cooked spaghetti topped with cheese, beans, olives and chopped onion.

By CLIFTONSX4

Ingredients

• ✓ olive
• cilantro
• salsa
• salt
• jalapeno pepper
• cilantro
• tomato
• onion
• lime
• avocado
• sour cream
• green onion
• bell pepper
• tomato
• mexican cheese blend
• mexican seasoning blend
• salsa
• ground turkey
• tater tot

Instructions

1. 1 Preheat oven to 425 degrees F. Place tater tots in a single layer on a large baking sheet and cook for 30 minutes or until browned and very crisp, stirring once halfway through cooking.
2. 2 While tater tots are cooking, cook ground turkey in a large skillet over medium heat until cooked through. Stir in salsa and seasoning and cook for a few minutes more.
3. 3 Mound tater tots slightly on the baking sheet and sprinkle with half the cheese; top with turkey mixture. Sprinkle with remaining cheese then top with tomatoes, bell pepper and olives.
4. 4 Cook for 10 minutes more or until cheese is melted. Sprinkle with green onions and serve with any optional toppings desired.

By Potato Goodness

Ingredients

• ✓ olive
• bell pepper
• turkey pepperoni
• red onion
• olive oil
• garlic salt
• broccoli
• cauliflower
• bacon bits
• onion
• olive oil
• thyme
• bell pepper
• onion
• turkey kielbasa
• pepper
• cheddar cheese
• garlic salt
• onion powder
• brown mustard
• chicken broth
• almond milk
• flour
• butter
• elbow macaroni

Instructions

1. 1 Cook elbow macaroni according to package directions, about 8 minutes.
2. 2 While macaroni is cooking, melt butter over medium heat in a large saucepan. Add flour and cook for 2 minutes, stirring constantly. Whisk in Almond Breeze almondmilk and stock and bring to a simmer, stirring frequently. Stir in mustard, onion powder, and garlic salt.
3. 3 Add cheese a little at a time, cooking and stirring until melted before adding more. Season with pepper. Drain macaroni well and stir in. Cook for 5 minutes more, stirring occasionally.
4. 4 For Sausage and Pepper topping: Cook sausage and onion in a medium skillet over medium-high heat, stirring frequently, until sausage is browned and onion is soft, about 5 minutes. Stir in bell pepper and thyme; cook and stir for 2 minutes more to soften peppers. Serve over hot Weeknight Mac and Cheese.
5. 5 For Riced Veggie and Bacon topping: Heat oil in a large skillet over medium-high heat. Add onion and cook for 5 minutes, stirring frequently. Add bacon and cook for 2 minutes more. Stir in riced veggies; cook and stir for 2 to 3 minutes to soften. Season with garlic salt. Serve over hot Weeknight Mac and Cheese.
6. 6 For Pepperoni and Veggie Pizza topping: Heat oil in a large skillet over medium-high heat. Add onion and pepperoni and cook until both are lightly browned, stirring frequently, about 5 minutes. Stir in bell pepper; cook and stir for 2 minutes to soften. Stir in olives, if desired. Spoon over hot Weeknight Mac and Cheese.

By Almond Breeze

Ingredients

• ✓ olive
• cream cheese
• garlic
• vermouth
• parsley
• salt
• basil
• tarragon
• sage
• white pepper
• salami
• toothpick
• ketchup
• soy sauce
• rice vinegar
• sriracha sauce
• brown sugar
• ginger
• sesame oil
• garlic
• beef frank
• egg
• hot pepper
• naan bread
• golden beet
• olive oil
• great northern bean
• garlic
• lemon juice
• balsamic vinegar
• tahini
• cumin
• turmeric
• salt
• cooking spray
• cornmeal
• white sugar
• baking soda
• salt
• jalapeno pepper
• onion
• garlic
• butter
• corn
• buttermilk
• egg
• bacon
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Quarter beets and toss in a bowl with olive oil. Place on the prepared baking sheet.
2. 2 Roast in the preheated oven until a knife can be easily inserted into a beet, 35 to 40 minutes. Set beets aside to cool slightly.
3. 3 Place the beets in a food processor along with the beans, tahini, lemon juice, balsamic vinegar, cumin, turmeric, sea salt, and garlic. Blend until smooth, adding small amounts of reserved bean liquid if the consistency is too thick. Transfer roasted golden beet hummus to a covered serving bowl and refrigerate until needed.
4. 4 Decrease oven temperature to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
5. 5 Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.
6. 6 Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well. Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
7. 7 Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Transfer from muffin tins to a cooling rack.
8. 8 Mix cream cheese, garlic, vermouth, parsley, salt, basil, tarragon, sage, and white pepper in a food processor until smooth.
9. 9 Fill salami slices with herbed cheese spread, roll, and secure each with a toothpick. Return rolls to the refrigerator until needed.
10. 10 Mix ketchup, soy sauce, vinegar, sriracha, brown sugar, sesame oil, ginger, and garlic in a saucepan and bring to a simmer over low heat. Add franks and heat until warm, about 5 minutes.
11. 11 Assemble the snack board by running a row of warm corn muffins diagonally across a large serving platter or cutting board. Pour saucy sriracha franks into a serving bowl and place at the top left of the board. Place mixed olives in a bowl and in the lower left corner of the board. Place pickled eggs and hot peppers next to the olives at the bottom of the board. Place the golden beet hummus to the right of the corn muffins, and place naan bread around the bowl. Fill in empty spots on the board with the salami rolls.

By lutzflcat

Ingredients

• ✓ olive
• vodka
• vermouth
• ice cube

Instructions

1. 1 Just add Tito's Handmade Vodka and dry vermouth to a shaker with ice.
2. 2 Shake or stir, and strain into a chilled martini glass.
3. 3 Garnish with three olives.

By Tito's Handmade Vodka

Ingredients

• ✓ olive
• ice
• gin
• dry vermouth
• orange bitters

Instructions

1. 1 Fill a cocktail shaker with ice. Pour in gin and vermouth, and add a couple shakes of orange bitters. Strain into a chilled martini glass and garnish with olive.

By Lorem Ipsum

Ingredients

• ✓ olive
• ground beef
• pizza sauce
• mushroom
• mozzarella cheese
• biscuit dough

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Stir sauce, mushrooms, and olives into beef in the skillet. Cook and stir until heated through, about 2 minutes. Transfer mixture to a 2-quart rectangular baking dish. Sprinkle with mozzarella cheese.
4. 4 Flatten each biscuit with your hands and arrange on top of cheese.
5. 5 Bake in the preheated oven until biscuits are golden, 15 to 17 minutes.

By Jenni

Ingredients

• ✓ olive
• cream cheese
• taco seasoning mix
• guacamole
• salsa
• lettuce
• cheddar cheese
• green onion

Instructions

1. 1 Mix cream cheese and seasoning mix until blended; spread onto serving plate or bottom of pie plate.
2. 2 Top with remaining ingredients.
3. 3 Refrigerate several hours or until chilled.

By Philadelphia

Ingredients

• ✓ olive
• sweet pickle
• red grape
• colby jack cheese
• apple
• cucumber
• cracker
• havarti cheese
• mixed nuts

Instructions

1. 1 Place pickles in a 6-1/4x3-1/2-inch rectangular serving dish; place olives in a 16x2-inch olive tray. Arrange both on a large cutting board and surround with grapes, Colby-Jack cheese, apple slices, cucumber, crackers, Havarti cheese, and mixed nuts.

By Chef Mo

Ingredients

• ✓ olive
• cauliflower
• green pepper
• onion
• pimento pepper
• canola oil
• red wine vinegar
• lemon juice
• salt
• white sugar
• black pepper

Instructions

1. 1 Combine cauliflower, olives, green bell pepper, onion, and pimento peppers together in a bowl.
2. 2 Whisk canola oil, vinegar, lemon juice, salt, sugar, and black pepper together in a bowl until smooth; pour over vegetable mixture and toss to coat. Cover bowl with plastic wrap and refrigerate until flavors blend, 4 hours to overnight.

By Libby

Ingredients

• ✓ olive
• chicken breast
• salad dressing
• artichoke heart
• caper
• feta cheese

Instructions

1. 1 Place the chicken breast halves into a plastic zipper bag. Shake the bottle of Italian dressing and pour into the bag. Seal the bag and shake to thoroughly coat the chicken with the dressing; refrigerate at least 8 hours or overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with olive oil.
3. 3 Remove the chicken breast halves and shake off excess marinade. Discard the leftover marinade. Place the chicken between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2 inch.
4. 4 Mix together the artichoke hearts, olives, capers, and feta cheese in a bowl; spoon about 2 tablespoons of the feta mixture into the middle of each flattened chicken breast. Roll each chicken breast around the filling and secure with toothpicks. Place the rolled chicken breasts into the prepared baking dish.
5. 5 Bake in the preheated oven until the chicken has browned and the juices run clear, about 30 minutes.

By JennCD

Ingredients

• ✓ olive
• ground beef
• onion
• taco seasoning mix
• bean soup with bacon
• water
• tomato
• cheddar cheese
• corn chip

Instructions

1. 1 Mix ground beef, onions, and taco seasoning mix in a bowl. Shape into 4 hamburger patties.
2. 2 Cook patties in a large skillet over medium heat until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain fat and wipe the skillet with a paper towel.
3. 3 Mix soup and water in a bowl. Pour over patties in the skillet; simmer until soup mixture is heated through, about 5 minutes. Mix in tomato, Cheddar cheese, corn chips, and olives. Scoop out the taco burgers and serve once cheese has melted.

By Kelly

Ingredients

• ✓ olive
• cauliflower
• green bell pepper
• pimento pepper
• onion
• celery
• canola oil
• lemon juice
• wine vinegar
• salt
• white sugar
• black pepper

Instructions

1. 1 Combine cauliflower, olives, bell pepper, pimento peppers, onion, and celery in a large bowl.
2. 2 Combine oil, lemon juice, vinegar, salt, sugar, and black pepper in a small jar with a lid. Close jar and shake until dressing is combined. Pour over vegetables. Marinate cauliflower salad in the refrigerator for 2 to 4 hours.

By Petit Poussin