Type what you have

Ingredients

• ✓ stuffed green olive
• ground beef
• garlic
• tomato sauce
• olive brine
• garlic salt
• garlic powder
• adobo seasoning
• black pepper

Instructions

1. 1 Heat a large pot over medium-high heat until hot. Add beef and garlic; cook and stir until the beef is crumbly and no longer pink. Place cooked beef in a mesh strainer to drain off the grease.
2. 2 Return beef to the pan and add the tomato sauce, green olives, and olive brine. Season with garlic salt, garlic powder, adobo seasoning, and pepper. Bring to a simmer, then reduce heat to medium-low, cover, and simmer for 45 minutes, stirring occasionally.

By vegnewbie

Ingredients

• ✓ stuffed green olive
• olive oil
• onion
• garlic
• plum tomato
• white wine
• caper
• red pepper flakes
• sea bass fillet
• butter
• cilantro

Instructions

1. 1 Heat oil in a large skillet over medium heat. Sauté onions until soft. Stir in garlic and sauté about 1 minute. Add tomatoes and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.
2. 2 Place sea bass into the sauce. Cover and gently simmer until fish flakes easily with a fork, 10 to 12 minutes. Transfer fish to a serving plate and keep warm.
3. 3 Increase the heat and add butter to the sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.

By Kiki Hahn

Ingredients

• ✓ stuffed green olive
• sweet sausage
• olive oil
• onion
• garlic
• tomato sauce
• salt
• pepper
• red pepper
• french bread
• mozzarella cheese

Instructions

1. 1 Remove sausage from casings and saute sausage in 2 tablespoons olive oil until browned. Drain to remove excess oil. Remove from skillet and set aside. In skillet, heat 3 tablespoons olive oil, add onions, garlic and saute stirring until onions wilt down. Add tomato sauce, salt, pepper and red pepper to taste. Simmer about 5 minutes on low.
2. 2 Stir together the sausage and onion and chopped olives. Toast bread lightly under broiler. Top with sausage mix and sprinkle grated mozzarella over all. Broil about 3 minutes under broiler until cheese melts. Watch carefully with oven door open. Remove from broiler, slice and serve.

By ELEANOR1052

Ingredients

• ✓ stuffed green olive
• olive oil
• onion
• garlic
• tomato
• chicken chunk
• red bell pepper
• raisin
• red wine vinegar
• oregano
• cumin
• bay leaf

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes; add garlic and continue to cook and stir until fragrant, about 1 minute more.
2. 2 Stir tomatoes, chicken, red bell pepper, raisins, olives, red wine vinegar, oregano, cumin, and bay leaves into the onion mixture; cook until heated through, 5 to 7 minutes more. Remove and discard bay leaves before serving.

By MJodyH

Ingredients

• ✓ stuffed green olive
• green bean
• red onion
• lettuce
• bacon bit

Instructions

1. 1 Place the green beans and onion in a large resealable plastic bag. Pour in the olives and liquid. Seal bag, and marinate at least 1 hour, turning occasionally. Serve over lettuce leaves, and sprinkle with bacon bits.

By CAROLINECOOKS

Ingredients

• ✓ stuffed green olive
• bacon
• beef tamale
• chicken
• corn
• tomato
• raisin
• chili powder
• salt
• butter
• chicken broth
• worcestershire sauce
• cheddar cheese

Instructions

1. 1 In a skillet over medium heat, fry the bacon until evenly brown and crisp. Drain, crumble, and set aside.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 4 quart casserole dish.
3. 3 In a large bowl, mix the tamales, chicken, corn, tomatoes, raisins, and olives. Season with chili powder and salt. Transfer to the prepared casserole dish. Dot with butter. In a separate bowl, mix the chicken broth and Worcestershire sauce. Pour over the casserole.
4. 4 Bake 45 minutes in the preheated oven. Top with Cheddar cheese, and continue baking 15 minutes, or until cheese is melted and lightly browned.

By JillyBean

Ingredients

• ✓ stuffed green olive
• rotini pasta
• red onion
• red pepper
• mozzarella cheese
• artichoke heart
• salami
• black olive
• pepperoncini pepper
• italian seasoning
• garlic powder
• seasoned salt
• black pepper
• salad dressing
• mayonnaise
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and run under cold water to cool.
2. 2 Mix rotini, red onion, roasted red peppers, mozzarella cheese, artichoke hearts, salami, green olives, black olives, pepperoncini peppers, Italian seasoning, garlic powder, seasoned salt, and black pepper in a large bowl.
3. 3 Whisk Italian-style dressing and mayonnaise together in a small bowl; pour over rotini mixture and toss to coat. Add Parmesan cheese and mix well. Refrigerate salad at least 2 hours before serving.

By Beverly Burton