Type what you have

Ingredients

• ✓ olive oil
• egg
• egg white
• milk
• all-purpose flour
• water

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Drop 1 teaspoon olive oil each into 6 muffin cups.
2. 2 Beat eggs, egg whites, and milk together in a glass bowl until smooth.
3. 3 Heat egg mixture in microwave oven until warmed, about 1 minute.
4. 4 Stir flour into the egg mixture until completely incorporated into a batter.
5. 5 Heat muffin cups in preheated oven until the oil is smoking, 2 to 3 minutes.
6. 6 Stir cold water into batter. Pour 1/4 cup batter into each muffin cup.
7. 7 Bake in the preheated oven until risen and cooked in their centers, about 25 minutes.

By Rob Poole

Ingredients

• ✓ olive oil
• water
• bread flour
• salt
• sugar
• yeast

Instructions

1. 1 Place water, olive oil, bread flour, salt, sugar, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run the Dough cycle, about 90 minutes.
2. 2 Remove dough from the machine after the cycle is done. It will be quite sticky and wet; resist the temptation to add more flour. Place dough onto a generously floured board, cover with a large bowl or greased plastic wrap, and let rest for 15 minutes.
3. 3 Lightly flour two baking sheets or line them with parchment paper. Cut dough with a serrated knife into two equal pieces; form each into piece into a 3x14-inch oval. Tranfer loaves to the prepared baking sheets and dust lightly with flour. Cover and let rise in a draft-free place for approximately 45 minutes.
4. 4 Preheat the oven to 425 degrees F (220 degrees C).
5. 5 Spritz loaves with water, then place onto the middle rack of the preheated oven. Bake until golden brown, 25 to 30 minutes.

By Marina

Ingredients

• ✓ olive oil
• garlic
• onion
• spinach
• chickpea
• cumin
• salt

Instructions

1. 1 Heat the olive oil in a skillet over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes. Stir in the spinach, garbanzo beans, cumin, and salt. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated.

By Vanessa Moore

Ingredients

• ✓ olive oil
• ✓ olive oil
• pork tenderloin
• garlic
• cilantro
• red wine vinegar
• port wine
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Heat 2 tablespoons olive oil in a large heavy skillet over high heat. Saute pork until evenly browned, and fully cooked. Transfer to a bowl, and sprinkle with cilantro and garlic; keep warm.
2. 2 In a small bowl, combine 3 tablespoons olive oil, vinegar and port. Season with salt, black pepper, and cayenne. Whisk until consistency is creamy. Stir into cooked pork, and serve immediately.

By Marlies Monika

Ingredients

• ✓ olive oil
• pea
• green onion
• mint leaves
• butter
• brown sugar
• salt
• pepper

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add frozen peas, green onions, and mint. Cook, stirring until peas are hot and tender but still bright green, 7 to 10 minutes.
2. 2 Transfer to a bowl and mash until peas are crushed but still slightly chunky. Add butter, brown sugar, salt, and pepper. Stir until butter melts and sugar dissolves.

By Ella

Ingredients

• ✓ olive oil
• garlic
• eggplant
• water
• parsley
• bread crumb
• parmesan cheese
• egg

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a medium skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. 3 Stir in eggplant and water. Reduce the heat to low, cover, and steam until eggplant is soft, about 20 minutes.
4. 4 Transfer to a large bowl and let cool for 5 to 10 minutes.
5. 5 Add parsley, bread crumbs, Parmesan, and eggs to eggplant; mix with a wooden spoon or your hands until thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Cover and refrigerate for 15 minutes.
6. 6 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
7. 7 Roll chilled eggplant mixture into 18 balls; place onto the prepared baking sheet.
8. 8 Bake in the preheated oven for 30 minutes. Serve immediately.

By lynette

Ingredients

• ✓ olive oil
• onion
• chickpea
• spinach
• dill
• lemon
• salt
• pepper

Instructions

1. 1 In a large skillet, heat olive oil over medium heat. Add onion, and saute until soft. Add chickpeas, and toss to coat in oil.
2. 2 Clean spinach well and cut away thick stems; add undrained spinach and dill to skillet, and cook until spinach is tender.
3. 3 Stir in lemon juice, and season with salt and pepper to taste. Serve warm.

By Sara

Ingredients

• ✓ olive oil
• ✓ olive oil
• tomato
• sugar
• salt
• garlic
• green bell pepper
• zucchini
• onion
• egg

Instructions

1. 1 Heat 1/4 cup olive oil in a saucepan over medium heat. Add tomatoes, sugar, and salt and cook for 5 minutes. Blend with an immersion blender until smooth.
2. 2 Meanwhile, heat remaining 1/4 cup olive oil in a skillet over medium-low. Add garlic and cook until fragrant, about 1 minute. Add bell peppers, zucchini, and onion. Increase heat to medium and cook, stirring frequently, until vegetables are soft, about 15 minutes.
3. 3 Pour tomato mixture into the vegetable mixture and stir until well combined. Cook, stirring occasionally, for an additional 15 minutes. Taste and season with salt, if needed.
4. 4 Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Crack eggs into the skillet and cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
5. 5 Divide vegetable stew amongst 4 plates and top each with a fried egg.

By Allrecipes Member

Ingredients

• ✓ olive oil
• tomato
• cucumber
• red onion
• salt
• banana pepper
• parsley

Instructions

1. 1 Combine tomatoes, cucumber, and red onion in a bowl. Drizzle with olive oil; stir. Season with salt. Sprinkle banana pepper slices on top; garnish with parsley.

By Bill Baldasti

Ingredients

• ✓ olive oil
• potato
• sherry vinegar
• paprika
• kosher salt
• green onion
• jalapeno pepper
• chilean sea bass fillet

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a baking dish.
2. 2 Place potatoes in a microwave-safe dish. Microwave on high until just softened, about 5 minutes.
3. 3 Whisk oil and vinegar together in a mixing bowl. Whisk in paprika and salt, then stir in green onions and jalapeño.
4. 4 Stir in cooked potatoes until coated. Slide sea bass fillets into the bowl, turning several times to coat with vinaigrette. Transfer fish to a plate.
5. 5 Transfer potatoes to the prepared baking dish, then nestle fish on top. Sprinkle with a pinch of salt and a pinch of paprika, then drizzle with a bit of oil.
6. 6 Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes.
7. 7 Enjoy!

By John Mitzewich

Ingredients

• ✓ olive oil
• shrimp
• paprika
• kosher salt
• garlic
• sherry
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Place shrimp in a large bowl and season with paprika and kosher salt; mix well to coat.
3. 3 Slice garlic into thin slices. Heat oil in a skillet over medium heat; add garlic and cook until golden, about 2 minutes.
4. 4 Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes.
5. 5 Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more.
6. 6 Remove from heat. Stir in parsley.

By John Mitzewich

Ingredients

• ✓ olive oil
• lemon
• oregano
• garlic
• salt
• black pepper
• chicken leg

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 In a 9x13 inch baking dish, grate the peel from 1/2 the lemon, squeeze out the juice (about 1/4 cup) and add to peel with the oregano, garlic, oil, salt and pepper. Stir until mixed.
3. 3 Remove skin from chicken pieces and discard. Coat chicken pieces with the lemon mixture and arrange, bone-side up, in the baking dish. Cover dish and bake for 20 minutes. Turn and baste chicken.
4. 4 Reduce heat to 400 degrees F (205 degrees C) and bake uncovered, basting every 10 minutes, for about 30 more minutes. Serve chicken with pan juices.

By NIBLETS

Ingredients

• ✓ olive oil
• walnut
• onion
• mushroom
• chicken broth
• orzo pasta
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet. Bake for 8 to 10 minutes in the preheated oven, or until they release their aroma. Stir once or twice for even toasting.
2. 2 Heat oil in a large heavy saucepan over medium-high heat. Saute onion and mushrooms until tender and golden brown.
3. 3 Pour in broth, and bring to a boil. Stir in orzo, reduce heat to low, and cover. Simmer until orzo is tender and liquid is absorbed, about 15 minutes. If after 15 minutes there is still liquid, remove cover, and cook until liquid is gone. Remove from heat, and stir in walnuts. Season with salt and pepper to taste.

By Amanda Dattilio

Ingredients

• ✓ olive oil
• brussels sprout
• red pepper flake
• salt
• black pepper
• red onion
• garlic
• butter

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Add Brussels sprouts; cook until slightly tender, 1 to 2 minutes. Remove and run sprouts under cold water to stop the cooking process. Trim ends off each Brussels sprout and slice sprouts in half.
2. 2 Heat olive oil in a large skillet over medium heat; arrange Brussels sprouts, cut-sides down, in the hot oil. Season with red pepper flakes, salt, and black pepper. Cook Brussels sprouts, keeping them in the same place, until cut sides are browned, 7 to 9 minutes.
3. 3 Mix red onion and garlic into Brussels sprouts; cook and stir mixture until Brussels sprouts are cooked through but still firm, 10 to 13 more minutes.
4. 4 Place butter in a cold saucepan and place saucepan over medium heat. Cook butter until it begins to bubble and foam, about 5 minutes. Reduce heat to low and cook while constantly stirring, until butter begins to brown, 5 to 10 minutes. Remove from heat and pour browned butter over Brussels sprouts; toss to coat.

By OCGIRLSTAR

Ingredients

• ✓ olive oil
• fettuccine pasta
• yellow onion
• garlic
• lemon
• sardine
• tomato sauce
• parmesan cheese
• red pepper flakes

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until almost tender, about 8 minutes.
2. 2 While the pasta is cooking, heat oil in a skillet over medium heat. Add onion and cook until starting to soften, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in sardines and tomato sauce, stir to combine, and cook until heated through, about 3 minutes. Reduce the heat to low and keep at a simmer.
3. 3 Drain pasta, add to sauce, and stir to combine. Cover, turn off the heat, and let stand for 3 minutes. Squeeze lemon over top and divide onto four serving plates. Garnish with Parmesan and red pepper flakes.

By SONNYCHIBA

Ingredients

• ✓ olive oil
• fusilli pasta
• swiss chard
• sun-dried tomato
• oil
• kalamata olive
• green olive
• garlic
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Stir in pasta, cook for 10 to 12 minutes, until al dente, and drain.
2. 2 Place chard in a microwave safe bowl. Fill bowl about 1/2 full with water. Cook on High in the microwave 5 minutes, until limp; drain.
3. 3 Heat the oil in a skillet over medium heat. Stir in the sun-dried tomatoes, kalamata olives, green olives, and garlic. Mix in the chard. Cook and stir until tender. Toss with pasta and sprinkle with Parmesan cheese to serve.

By Lia Soscia

Ingredients

• ✓ olive oil
• garlic
• red pepper flakes
• paprika
• shrimp
• sherry
• salt
• black pepper
• flat leaf parsley

Instructions

1. 1 Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat until oil is hot and garlic is golden brown, 1 to 2 minutes. Increase the heat to high and add shrimp. Cook until shrimp are bright pink on the outside and the meat is opaque, about 3 minutes.
2. 2 Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Season to taste with salt and pepper.
3. 3 Garnish servings with chopped parsley.

By MMZEHER

Ingredients

• ✓ olive oil
• marjoram
• basil
• thyme
• rosemary
• sea salt
• paprika
• black pepper
• vegetable bouillon powder
• pork shank

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Whisk olive oil, marjoram, basil, rosemary, thyme, sea salt, paprika, black pepper, and vegetable bouillon powder together in a bowl. Rub pork shanks with herb rub and arrange on a large baking pan.
3. 3 Roast in preheated oven until shanks are tender and outer skin is crispy, about 3 hours.

By Kevin Edwards

Ingredients

• ✓ olive oil
• onion
• garlic
• potato
• water
• linguiça sausage
• kosher salt
• black pepper
• kale

Instructions

1. 1 Heat 3 tablespoons oil in a large saucepan over medium heat. Add onion and garlic and cook for 3 minutes. Add potatoes and cook, stirring constantly, for 3 minutes. Pour in water and bring to a boil; boil gently until potatoes are very tender, about 20 minutes.
2. 2 Meanwhile, cook sausage in a large skillet over medium-low heat until it has released most of its fat, about 10 minutes. Drain.
3. 3 Use an immersion blender to purée potato mixture. Stir in sausage and season with salt and pepper. Increase the heat to medium, cover, and simmer for 5 minutes.
4. 4 Stir in kale and simmer until tender and bright green, about 5 minutes. Stir in remaining 1 tablespoon olive oil and serve immediately.

By Sandra McClure

Ingredients

• ✓ olive oil
• chicken breast
• salt
• black pepper
• all-purpose flour
• paprika
• egg
• bread crumb
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil; drizzle olive oil over foil. Place the baking sheet in the oven as it preheats.
3. 3 Meanwhile, place chicken breasts between 2 sheets of plastic wrap on a solid, level surface. Firmly pound with the smooth side of a meat mallet to ¼-inch thickness. Season both sides with salt and black pepper.
4. 4 Combine flour and paprika in a shallow bowl. Whisk eggs, salt, and black pepper together in a second shallow bowl. Combine bread crumbs and lemon zest in a third shallow bowl.
5. 5 Dredge 1 piece chicken in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place breaded chicken, unstacked, onto a plate. Repeat with remaining chicken.
6. 6 Remove the baking sheet from the oven. Arrange chicken in a single layer on the hot baking sheet; drizzle more olive oil over each piece.
7. 7 Bake in the preheated oven for 5 to 6 minutes. Flip chicken; continue baking until no longer pink in centers and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By Chef V

Ingredients

• ✓ olive oil
• white wine vinegar
• mustard
• dill
• garlic
• lemon juice
• salt
• black pepper

Instructions

1. 1 Stir vinegar and mustard together in a small bowl until smooth. Stir dill, garlic, and lemon juice into vinegar mixture. Slowly stream olive oil into mixture while whisking continuously until dressing is creamy and smooth. Season with salt and pepper.

By Allrecipes Member

Ingredients

• ✓ olive oil
• tomato
• cucumber
• red onion
• garlic
• red wine vinegar
• salt
• black pepper

Instructions

1. 1 Prepare a bowl with ice water.
2. 2 Bring a large pot of water to a boil over high heat. Cut crosses into the bottom of the tomatoes with a sharp knife, and blanch tomatoes in the boiling water for 1 to 2 minutes until the skin begins to come off. Remove tomatoes with a slotted spoon and immediately immerse in the ice water.
3. 3 Remove skin from the tomatoes and cut out the seeds over a bowl (so that no juice is lost); discard the seeds.
4. 4 If the cucumber is organic, leave the peel on; otherwise peel it. Remove seeds of cucumber and roughly chop.
5. 5 Combine tomatoes, cucumber, onion, garlic, and red wine vinegar in a food processor or blender; blend until gazpacho has desired consistency, either coarsely chopped or finely pureed. Slowly add olive oil and season with salt and pepper. Puree again briefly.
6. 6 Refrigerate gazpacho until cold, at least 1 hour. Remove from the fridge at least 30 minutes before serving.

By gartenfee

Ingredients

• ✓ olive oil
• garlic
• green bean
• tomato
• chive
• pine nut
• lemon juice
• bay leaf
• salt
• pepper

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Reduce heat if garlic begins to brown. Add green beans, then continue to cook and stir until bright green but not quite tender, about 4 minutes.
2. 2 Mix in tomatoes, lemon juice and pine nuts, and season with chives, bay leaf, salt and pepper. Bring to a boil, stirring often. Reduce heat and simmer gently uncovered for 25 to 30 minutes. Remove and discard bay leaf before serving.

By jed

Ingredients

• ✓ olive oil
• water
• yellow rice mix
• onion
• shrimp
• green bell pepper
• red bell pepper
• sweet and spicy seafood seasoning
• parsley

Instructions

1. 1 Bring water to a boil in a saucepan. Add rice mix and 1 tablespoon olive oil. Boil for 1 minute; cover and reduce heat. Simmer until water is absorbed, about 25 minutes.
2. 2 Heat remaining olive oil in a skillet over medium-high heat. Add onion and saute until just soft, about 2 minutes. Add shrimp, green bell pepper, red bell pepper, and seafood seasoning. Cook, stirring occasionally, until shrimp are bright pink, about 5 minutes.
3. 3 Mound rice on each plate; top with a portion of the pepper-shrimp mixture and a generous sprinkling of parsley.

By Mandy Blizzard

Ingredients

• ✓ olive oil
• eggplant
• chicken breast
• onion
• tomato paste
• water
• oregano
• salt
• pepper

Instructions

1. 1 Place eggplant strips in a big pot of lightly salted water and soak for 30 minutes (this will improve the taste; they will leave a brown color in the pot).
2. 2 Remove eggplant from pot and brush lightly with olive oil. Saute or grill until lightly browned and place in a 9x13 inch baking dish. Set aside.
3. 3 Saute diced chicken and onion in a large skillet over medium heat. Stir in tomato paste and water, cover skillet, reduce heat to low and simmer for 10 minutes.
4. 4 Preheat oven to 400 degrees F (200 degrees C).
5. 5 Pour chicken/tomato mixture over eggplant. Season with oregano, salt and pepper and cover with aluminum foil. Bake in the preheated oven for 20 minutes.

By thepamperedchefny

Ingredients

• ✓ olive oil
• red onion
• green pepper
• garlic
• mushroom
• eggplant
• tomato
• kalamata olive
• chickpea
• rosemary
• parsley

Instructions

1. 1 In a large skillet, heat 1 Tb. oil. Saute onion and pepper until soft, about 10 minutes. Add 1 Tb. oil, garlic, mushrooms and eggplant. Simmer, stirring occasionally, until eggplant is softened but not mushy, about 15 minutes. Add tomatoes, olives, chickpeas and rosemary. Simmer until heated through, about 10 minutes. Stir in parsley. Sprinkle feta cheese over stew if desired.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ olive oil
• farfalle pasta
• chorizo sausage
• basil
• pine nut
• garlic
• parmesan cheese
• tomato
• red wine vinegar

Instructions

1. 1 Cook pasta in salted, boiling water until al dente.
2. 2 While the pasta is cooking, brown chorizo over medium heat. Add nuts and brown them also; do not burn! Add garlic, and remove from heat.
3. 3 Drain pasta. In a large bowl, toss together pasta, chorizo mixture, basil, cheese, and tomatoes. Whisk together olive oil and vinegar; pour over pasta, and toss. Serve.

By Karyn

Ingredients

• ✓ olive oil
• shallot
• garlic
• thyme
• salt
• black pepper
• goat cheese
• date
• basil
• chicken breast
• prosciutto

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread 1 tablespoon olive oil on a baking sheet; set aside.
2. 2 Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in shallots; cook until translucent, about 3 minutes. Stir in garlic, thyme, salt, and pepper; cook and stir for 2 minutes. Transfer shallot mixture to a bowl. Mix in goat cheese, dates, and basil; stir until well-combined.
3. 3 Cut a 1-inch long slit with a sharp knife into the thick side of each chicken breast. Work your fingers into the slit and expand the slit to form a pocket.
4. 4 With your fingers or a spoon, stuff each chicken breast with about 1/4 cup goat cheese mixture. Wipe off any cheese mixture from the outside of chicken breast. Wrap each breast in a slice of prosciutto so that the pocket opening is covered. Place chicken breasts, seam-sides down, onto the prepared baking sheet.
5. 5 Bake in the preheated oven for 20 minutes. Flip chicken and continue baking until chicken is no longer pink and prosciutto is browned and crisp, about 20 minutes more.

By stefychefy

Ingredients

• ✓ olive oil
• butter
• cabbage
• green onion
• russet potato
• water
• milk
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add 1 tablespoon butter and olive oil and allow butter to melt. Add cabbage and green onions and cook until wilted, about 2 minutes. Turn pot off.
2. 2 Add potatoes and water to the pot. Close and lock the lid. Select manual pressure and set timer for 5 minutes. Allow about 10 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Remove pressure cooker liner and place on the counter. Add milk and mash using a potato masher. Let colcannon stand for 3 minutes.
5. 5 Transfer to a serving dish. Make a well in the center of the potatoes and add remaining 2 tablespoons butter. Season with salt and pepper to taste.

By Soup Loving Nicole

Ingredients

• ✓ olive oil
• salt pork
• onion
• potato
• onion
• egg
• all-purpose flour
• black pepper

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Oil a 12x15 inch pan with olive oil.
2. 2 Place salt pork in a large, deep skillet over medium heat. Cook until evenly brown, stirring occasionally. Stir in 1 chopped onion, and continue cooking until onion is tender and lightly browned; set aside.
3. 3 Meanwhile, in a large bowl, combine potatoes and remaining chopped onions. Fill the bowl of a food processor with the mixture, and 1 egg. Process until smooth, then transfer to a large bowl. Repeat until all has been processed. Season with pepper. Stir in the salt pork mixture. Blend in flour gradually to absorb some moisture, but err on the side of less flour.
4. 4 Bake in the preheated oven for 25 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking for 1 hour, or until top is evenly browned.

By BOBCHASE