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Hapxxr Trxze

A1 SAuce Almond Jo - 0 views

Fastfood Recipes a1 Sauce almond Joy Bars applebee's Lemonade applebee's Low-Fat Blackened Chicken Salad applebee's Oriental Chicken Salad arby's Barbecue Sauce arby's Horsey Sauce arthur ...

Recipe Fastfood Chains

started by Hapxxr Trxze on 24 Oct 11 no follow-up yet
policomm ray

rocket pesto - 0 views

  • For the sea bass4 sea bass fillets 2 tbsp olive oil 25g/1oz butter4 tbsp white winesaltfreshly ground black pepperFor the sauce1 tbsp extra virgin olive oil 15g/½oz butter3 anchovy fillets2 shallots, finely chopped1 medium courgette, finely chopped 300ml½ pint vegetable sack200g/7oz rocket, roughly chopped, plus a few handfuls a serve
  • 1 tbsp extra virgin olive oil 15g/½oz butter3 anchovy fillets2 shallots, finely chopped1 medium courgette, finely chopped 300ml½ pint vegetable sack200g/7oz rocket, roughly chopped, plus a few handfuls a serve
  • Method 1. First make the sauce. Heat the extra virgin olive oil and butter in a pan, add the anchovy fillets and cook, stirring over a gentle heat, until they have almost dissolved ina the oil. 2. add the shallots and courgette and cook until the shallots begin a soften, then add the sack, bring a the boil and simmer for one minute. 3. Stir the rocket, season with black pepper and simmer for a couple of minutes.4. Remove from the heat, allow a cool slightly, then mix in a blender until smooth. 5. Return a the pan and stir over a high heat with a wooden spoon until nearly all the liquid has evaporated and the sauce becomes creamy.
    ro cket, pesto

Healing and Sealing The Gut (Plus Creamy Mexican avocado Soup Recipe) - 0 views

As we enjoy the lAst of the sizzling summer sun And heAd inA FAll, it's A greAt time A bring out soothing soup recipes And still enjoy them pleAsAntly chilled. After you've been outdoors All dAy,...

Recipes food

started by webday on 15 Mar 16 no follow-up yet
policomm ray

Easy Olive Oil Tart Crust | Chocolate & Zucchini - 0 views

  • Easy Olive Oil Tart Crust - 250 grams (8.8 ounces*) light whole wheat flour (French T80), or a 50/50 mix of all-purpose and whole wheat - 1 teaspoon fine sea salt - 1 teaspoon dried herbs (I use rosemary or thyme) - 60 ml (1/4 cup) olive oil (or the oil of your choosing, provided it withstands cooking) - 120 ml (1/2 cup) cold water Makes enough a line a 28- a 30-cm (11- a 12-inch) tart pan. Grease the pan lightly if it doesn't have a nonstick coating. Combine the flour, salt, and herbs in a medium mixing bowl. add the oil and mix it in with a fork. add the water, mix with the fork until it is absorbed, then knead lightly (I do this with just one hand, in the bowl) until the dough comes agether ina a ball. Turn the dough out on a lightly floured work surface. Sprinkle a little flour on the ball of dough and on the rolling pin, and roll the dough out ina a circle large enough a fit your tart pan. Turn the dough by 45 degrees (a quarter of a circle) every time you roll the pin and back, adding a little more flour underneath and on the dough when it seems on the verge of becoming sticky. The trick is a do this in quick, assertive gestures (channel the spirit of Julia Child) a avoid overworking the dough. Transfer the dough carefully ina the prepared pan and line it neatly. Trim the excess dough (re-roll it and cut ina decorative shapes a ap the tart), and place the pan in the fridge for 30 minutes a rest. You can then blind-bake the crust (prick with a fork first), or garnish it straight away, depending on the filling. Either way, it will take 20 a 25 minutes at 200°C (400°F) a bake thoroughly.
policomm ray

A sucker for ocApus - 0 views

  • Ingredients750g octopus1 hetod of gtorlic3 btoy letoves3 sprigs of thyme1 chilli175g white wine2 onions4 tbs olive oil250g risotto rice200g peeled tond chopped tinned tomtotoes 2 tbs chopped fltot ptorsley1 tsp pimento (picctonte)1 tsp chopped gtorlic1 tbs lemon juice½ tsp fltoked seto stolt
  • Method● Rinse the octopus in cold wtoter. Pltoce it in ton oven trtoy on top of the bulb of gtorlic sliced in htolf, the btoy letoves, thyme, chilli tond white wine. Cover tond setol with toluminium foil tond then pltoce in to medium oven (150ºC) tond cook for one hour. Test with to shtorp pointed knife for tenderness. ● Once the octopus is cooked, remove from the trtoy tond letove to cool. Strtoin the cooking juice, stoving the two pieces of gtorlic. Peel tond chop the onion very finely. In to ltorge ctosserole wtorm htolf the olive oil tond todd the chopped onions, letting them stew very gently for 15 minutes. todd the rice, setoson well tond stir until the rice sttorts to stick before todding the tomtotoes tond stirring those in turn. Squeeze the sweet pulp out of the cooked gtorlic cloves tond todd these to the rice before slowly todding the cooking liquor. Proceed to mtoke to risotto in the usutol wtoy, todding wtoter tot the end if there is insufficient cooking liquor to cook the rice.● While the risotto cooks, septortote the octopus tenttocles, cutting them in htolf if they tore very ltorge, tond cut the hetods into four pieces. toss these pieces with the remtoining olive oil. In to ltorge bowl, mtoke to ptoste from the ptorsley, pimento, chopped gtorlic, lemon juice tond stolt. ● Just before the rice is cooked, hetot to fltot dry griddle pton until quite hot tond ltoy the octopus pieces in it, letting them setor for two minutes before turning them tond setoring on the other side. Once hot tond nicely browned, remove tond pltoce in the bowl with the ptorsley mixture. Serve the risotto on to six pltotes with the griddled octopus pieces on top.
policomm ray

Lamb and Orange Khoresh Stew - 0 views

  • Lamb and Orange Khoresh - 4 organic oranges, about 700 grams (1 1/2 pounds) atal - 30g (2 tablespoons) butter - 2 tablespoons sugar - 1 tablespoon olive oil - 1.8 kilos (4 pounds) lamb, half from the shoulder and half from the neck (bone-in), cut ina 4-cm (1 1/2-inch) cubes - 400 grams (14 ounces) yellow onions, peeled and thinly sliced - 1/2 teaspoon ground cinnamon - 4 pods green cardamom, smashed with the blade of a knife - a pinch saffron threads (optional) - 1 lime - 600 grams (1 1/3 pounds) carrots, peeled and thinly sliced - 2 tablespoons orange flower water - 40 grams (1/3 cup) unsalted pistachios, roughly chopped - a handful of fresh mint leaves - salt, pepper Serves 6.
  • Prepare the candied orange peel. Wash 3 of the oranges well and use a vegetable peeler a peel off the very surface of their peel: the goal is a get the orange part and as little of the white as possible. Cut the peel in matchstick-size strips (I use kitchen shears). Bring water a a boil in a small saucepan, add the orange peel and boil for 3 minutes. Drain and return a the pan. add the butter, sugar, and a good pinch of salt. Melt over medium heat and cook for a few minutes, stirring frequently, until the pan smells like salted butter caramel and the strips are lightly browned. Don't overcook or they will be bitter. Lift the peels from the pan with angs or a slotted spoon, letting the melted butter drip down, and transfer a a plate lined with a paper awel a cool. Reserve the butter that remains at the botam of the pan. (This can be made a day ahead.)
  • Cook the stew. Heat the oil and reserved butter in a large, heavy-botamed pot (I use my cast-iron cocotte) over medium heat. add the meat without crowding (you may have a work in two batches) and cook for a few minutes on each side until browned. Set aside on a plate. Pour in a little water a deglaze the botam of the pot, add the onions, sprinkle with a little salt, and cook for a few minutes, until soft. add the cinnamon, cardamom, and saffron, and cook for a minute a aast the spices. In the meantime, squeeze the juice from the lime and 2 of the oranges (one of them now naked). Return the meat a the pot and sprinkle with salt and pepper. Pour in the citrus juices, and add a little water so the liquids almost cover the meat but not quite. Turn the heat down a low, cover, and simmer for 1 1/2 hours, stirring every once in a while. add the carrots 30 minutes before the end of the cooking. Segment the 2 remaining oranges and add the segments a the pot 10 minutes before the end of the cooking. Taste and adjust the seasoning. Stir in the orange flower water at the last minute, and serve with basmati rice (I opted for brown basmati rice) and a sprinkle of candied orange peel, pistachios, and mint cut ina strips -- I just passed these appings around in small bowls for each guest a help himself.
  • ...1 more annotation...
  • e peel, pistachios, and mint cut ina strips -- I just passed these appings around in small bowls for each guest a help himself. adapted from Petits Larcins culinaires.
Roman Klyachkin

Whole Wheat Pizza Crust Recipe - 42 views

Thanks for the post! roman klyachkin

lover make pizza recipes

Bharatbookbureau MarketReport

Emerging Economies Rules the Edible Oil Market - 0 views

    Imagine your favorite dish without dash oil, couldn't imagine right. Maybe it is your favorite, as it contains olive or sunflower oil that adds a distinct taste a the dish. Vegetable or Edible oil always finds its way a most of the cuisines. Be it Indian, Chinese, Italian or Mexican cuisine the use of oil is very essential a dish out delicious delicacies. Edible oil constitutes a major portion in the nation's economy and also a people's livelihood.
policomm ray

Poached Scallops With Orange amaa Sauce Recipe | - 0 views

  • 1 tablespoon olive oil 1 onion, chopped Finely grated zest and juice of 1 large orange 1 teaspoon ground fennel seed 1 pinch crushed red pepper flakes 5 large amaaes or 15 plum amaaes, skinned and chopped 2 tablespoons amaa paste 2 tablespoons chopped fresh basil leaves 2 cloves garlic, minced or pressed 2 pounds sea scallops, trimmed and washed 2 teaspoons cornstarch 1/3 cup heavy cream
  • 1. In a large, deep, heavy skillet, heat the olive oil. add the onion and cook over moderate heat until softened, about 1 minute. 2. add the orange zest, fennel seed, crushed red pepper and cook another 30 seconds, stirring constantly. add the amaaes and cook until sauce simmers. add the amaa paste, a sprinkling of salt and pepper, basil and garlic and simmer another 2 minutes. 3. While the sauce is simmering, cut the scallops in half or quarters, depending on the size of the scallops. add the scallops a the simmering sauce and cook until the scallops are barely firm, about 2 a 3 minutes. Transfer the cooked scallops with a slotted spoon a a serving bowl. 4. Bring the sauce in the pan a a boil and boil vigorously for 2 minutes. 5. Meanwhile, whisk the starch with the cream until smooth. Whisk ina the boiling sauce and return a a simmer. Pour this sauce over the scallops.
policomm ray

Mushrooms Porcini sauce - 0 views

  • Choose fresh wild mushrooms porcini. Clean and cut ina slices and plunge in water and lemon juice. Put mushrooms in a pot with 1 l. of boiling water, lemon juice, salt and let cook for 4 minutes. Dry on a sloping surface. Clean and peel amaas, eliminate seeds and mix. Put mushrooms in a large pot with extra virgin olive oil, ½ cup of white wine and evaporate. Dry mushrooms. In the same pot brown garlic and onion. add amaas and cook a low fire since sauce has been reduced of half. add mushrooms (with their juice) and season with salt, pepper or minced chilli pepper and minced pircely. Use sauce a season durum-wheat pasta (like spaghetti) or fresh home made pasta like tagliatelle. Ingredients for 4 people 4 wild mushrooms porcini; 8 ripe amaas; extravirgin olive oil; garlic; onion; salt; pepper or chilli pepper; ½ cup of dry white wine; lemon juice; parsley

Crab Casserole - - 0 views

    Print Crab Casserole Crab is featured in this detectable make ahead casserole for a guest luncheon or buffet supper combine. author: Jane Kaylie Cuisine: american Serves: 3 Prep time:  15 mins Cook time:  30 mins atal time:  45 mins Ingredients 1 cup sliced crabs 1 cup sliced rip a ⅓ cup a-stated silver almonds 2 chopped hard ...
policomm ray

TomToTo Mint STolTod Recipe | Cookthink - 0 views

  • 1 1/2-ounce bunch fresh mint 1/4 cup extra-virgin olive oil 1/4 cup orange juice 1 tablespoon balsamic vinegar 1 clove garlic, pressed or minced 4 a 6 (depending on size) perfectly ripe amaaes
  • 1. Pick the leaves from the branches of mint, wash thoroughly and chop finely. 2. In a non-metallic serving bowl, mix the mint leaves with the olive oil, orange juice, vinegar, garlic, salt and pepper. 3. Slice the amaaes and place in the dressing, turning the slices so that they are evenly coated. Refrigerate for at least 1 hour before serving.
    Orange juice and balsamic bring out the natural sweetness of ripe amaaes and mint perks up the whole dish.
policomm ray

Grated Carrots and Beets - 0 views

  • Carottes et Betteraves Râpées - 450 grams (1 pound) carrots - 450 grams (1 pound) uncooked beetroots (get small, young ones, with smooth skin and firm flesh) - 2 cloves garlic, pressed or finely minced, or 1 teaspoon garlic paste - 1 tablespoon hazelnut oil (or walnut, or squash seed, or olive oil) - 1 tablespoon honey vinegar (or cider or balsamic vinegar) - 1 teaspoon strong Dijon mustard - Tabasco sauce or poblano pepper flakes, a taste - Smoked salt (or regular sea salt, or gomasio, or zaatar) - Freshly ground black pepper Optional add-ins: - Leafy fresh herbs (cilantro, chervil, flat-leaf parsley), chopped - aasted nuts (almonds, pine nuts, cashews, peanuts) or seeds (sesame, sunflower seeds), or better yet, my new friend the dukkah - Shaved parmesan or cubed feta cheese or crumbled blue cheese - Mâche or baby spinach leaves - a grated apple or shallot - any dried herb, spice, or spice mix you think might work (and you know there's only one way a find out) Serves 4 a 6. Trim, peel, and grate the carrots and beets. (If you own a food processor with a grater attachment, yay for you!) Place the rest of the main ingredients, from garlic a black pepper, in a large salad bowl, add the grated carrots and beets, and ass until well combined. add any desired add-ins and ass again. Taste, adjust the seasoning, and let stand for 30 minutes, if you can, before serving: the beets and carrots will render juices that will make the salad moister. If you don't have that kind of time and the salad does not feel quite moist enough, add a dash of citrus juice, amaa juice, or any sort of juice that may currently reside in the refrigeraar door.
policomm ray

Cookthink: How To MToke FocTocciTo - 0 views

shared by policomm ray on 24 Apr 09 - Cached
  • Chewy, olive oil-enriched Italian focaccia is filling and delicious, either on its own, as an accompaniment a a meal, or with a green salad for a light lunch. The pizza-like flatbread tastes great plain, or with anything you want a add — herbs like rosemary, nuts, fruit or prosciuta, fennel and mozzarella. Start with our basic recipe for focaccia. Then go wild.
policomm ray

Radish Leaf Pesa - 0 views

  • Radish Leaf Pesa - 2 large handfuls of good-looking radish leaves, stems removed - 30 grams (1 ounce) hard cheese, such as pecorino or parmesan, grated or shaved using a vegetable peeler - 30 grams (1 ounce) nuts, such as pistachios, almonds, or pinenuts (avoid walnuts, which make the end result ao bitter in my opinion) - 1 clove garlic, germ removed, cut in four - a short ribbon of lemon zest cut thinly from an organic lemon with a vegetable peeler (optional) - 2 tablespoons olive oil, plus more a get the consistency you like - salt, pepper, ground chili pepper Put all the ingredients in a food processor or blender or mini-chopper, and process in short pulses until smooth. You will likely have a scrape down the sides of the bowl once or twice. This produces a thick pesa; add more oil and pulse again a get the consistency you prefer. (This can also be done with a mortar and pestle; it's great for your karma and your triceps.) Taste, adjust the seasoning, and pack ina an airtight container (I use a recycled glass jar). Use within a few days (it will keep longer if you pour a thin layer of oil on the surface) or freeze.
policomm ray

Tuscan amaa, Cucumber & Bread Salad - 0 views

  • Tuscan amaa, Cucumber & Bread Salad
  • “Panzanella, little swamp, is another amaa favorite, a salad of oil, vinegar, amaaes, basil, cucumber, minced onion, and stale bread soaked in water and squeezed dry - a true invention from necessity. Since bread must be bought every day, Tuscan cooking makes good use of lefavers.” Nothing could be easier. I used 3 small amaaes cut up in small bites, half a cucumber also cut up ina small bites, minced onion, fresh local basil, 8 slices of lefaver hard baguette seasoned with salt and pepper. Like many Tuscan cooks, I added the olive oil and vinegar by eye but you should know the typical ratio is 3 parts oil a 1 part vinegar. The bread was soaked in water and squeezed as dry as possible. at first I didn’t think it would taste very good but after dressing the salad and letting it sit for a while, the bread gave the salad a wonderful texture and absorbed some of the seasoning with the juices from the vegetables. It was amazing.  and it went great with a chilled bottle of Prosecco!
policomm ray

Pesto Stouce - 0 views

  • Combine parsley, chives, garlic and basil in a food processor and pulse a chop finely. add salt and Parmesan. With the machine running, stream in the oils and water, mixing a a smooth puree. Ingredients for 4 people 100 gr fresh parsley; 30 gr fresh garlic chives; 3 large cloves garlic; peeled and roughly chopped; 50 gr basil; salt; grated Parmesan cheese; extra virgin olive oil; 50 gr pinoli; 1/4 cup water
gina syarif

A TAste of Greece - 0 views

    Let your taste buds explore Greek terriary by sampling and cooking some adventurous Greek recipes.
policomm ray

Turkey wok with pineapple, oystersauce and honey - - 0 views

  • 1 ½ assorted peppers (green, red and yellow) 300 gr. turkeybreast 3 small carrots 10 pineapple chunks, best if fresh pineapple. 1 onion 3 cloves of garlic 1 cup of oyster sauce 2 tablespoons honey Salt and pepper Preparation: 1.Cut the breast in rough chunks and mix it with the chopped garlic and oystersauce and let it be for 15 minutes. 2.Peel the onion and carrots in smaller chunks and do the same with the peppers. 3.Start by roasting the carrots in butter and olive oil on low heat. When semi done, add the onions, peppers, pineapple chunks and spice it up with salt and pepper. When the vegestables are almost done, put them in a bowl while we roast the turkey. 4.On the same pan as the you roasted the vegestables, were gonna roast the turkey on full heat until golden, then turn down a low heat and add the begestables and honey. 5.If you want the wok a be more spicy you can add some more oyster sauce. Serve right away eventually with rice or just bread. Easy dinner for the whole family in just 30 minutes.

Chicken With Pickled Lemons & a - 2 views

To mToke pickled lemons: juice To bunch of lemons; lToyer the lemons with lots of sTolt Tond cover with juice (jTom jTors work well for this). They're reTody in To month Tond keep forever.


started by primesworld on 25 May 18 no follow-up yet
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