Spanish Spaghetti W Pimento Stuffed Olives Zwt 8 Recipes
SPANISH SPAGHETTI W/PIMENTO-STUFFED OLIVES - ZWT-8
I doubt there are many among us who don't like spaghetti & I doubt there are many of you who won't love this Spanish version that features the addition of pimento-stuffed olives. This recipe was found at myrecipes.com & a Dec 2009 contribution by David Joachim in Cooking Light was credited. (10 min was allowed for ingredient prep) *Enjoy!*
Provided by twissis
Categories Vegetable
Time 45m
Yield 4 Entree Servings, 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook pasta according to pkg directions (Omit salt & fat). Drain.
- Heat oil in a lrg skillet over med-high heat. Add onion & sauté 4 min or until tender. Add garlic & sauté 1 minute. Stir in oregano, celery salt, red pepper, black pepper & saffron (if desired).
- Crumble beef into pan. Cook 5 min or until beef is browned, stirring to further crumble the beef. Stir in marinara sauce, olives, sherry, capers & 3 tbsp parsley. Bring to a boil, reduce heat & simmer 15 minutes.
- Add cooked spaghetti to sauce mixture. Cook 2 min or until thoroughly heated. Sprinkle w/remaining 1 tbsp parsley to serve.
SPANISH STYLE SPAGHETTI RECIPE
Provided by Jennifer
Number Of Ingredients 10
Steps:
- In a large pan add olive oil and all the ingredients (except the meat) and sauté until onions are translucent. Add the meat and cut up until well blended. Cover and simmer until meat is cooked, about 25 minutes. Cook and add pasta to sauce. Stir and top with cheese.
SPANISH OLIVE & CREAM CHEESE CANAPES (ZWT-8)
Found at epicurious.com when I went looking for Spanish olive recipes. I love using Spanish olives & I hope you will as well. This recipe is simple, but the best part of it is the option to do nearly everything a dy ahead. Only the final step of broiling the canapes needs to be done just prior to serving if you choose the day-ahead option (Pls note my tip at then end of the prep steps). *Enjoy!*
Provided by twissis
Categories Cheese
Time 40m
Yield 40 Canapes, 40 serving(s)
Number Of Ingredients 9
Steps:
- Put oven rack in middle position & preheat oven to 375°F
- Cut 40 sml rounds from bread slices w/cutter, then brush 1 side of ea round w/butter & bake on a lrg baking sheet until pale golden (about 8 min). Remove from oven, but leave toasts on baking sheet. Preheat broiler.
- Finely grate Parmigiano-Reggiano using rasp (yield = approx 1 cup). You may use a pre-grated variety if able to find.
- Mash together cream cheese, olives, scallion, bell pepper, paprika & sherry until combined well. Then top each toast w/1 tsp cream cheese mixture & sprinkle w/grated Parmigiano-Reggiano.
- Broil canapés about 4 in from heat until Parmigiano-Reggiano begins to turn golden (about 1 min).
- COOK NOTES: Toasts can be made 1 dy ahead, cooled completely & then kept in an airtight container at room temperature. The cream cheese mixture can be made 1 dy ahead (chill & cover). Bring to room temp before using.
- MY TIP: My choice would be to brush the bread slices while still whole & then cut the rounds. This would mean far less time spent handling 40 sml pieces of bread.
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- Heat oil in a large skillet over med-high heat. Add onion & sauté 4 min or until tender. Add garlic & sauté 1 min. Stir in oregano, celery salt, red pepper, black pepper & saffron (if using).
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SPANISH SPAGHETTI W/PIMENTO-STUFFED OLIVES - ZWT-8 RECIPE
This recipe was found at myrecipes.com & a Dec 2009 contribution by David Joachim in Cooking Light was credited. (10 min was allowed for ingr… (10 min was allowed for ingr… May 24, 2017 - I doubt there are many among us who don't like spaghetti & I doubt there are many of you who won't love this Spanish version that features the addition of pimento-stuffed olives.
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