Spanish Spaghetti Wpimento Stuffed Olives Zwt 8 Recipes

SPANISH SPAGHETTI W/PIMENTO-STUFFED OLIVES - ZWT-8

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.

SLOW-ROASTED SPANISH OLIVES WITH ORANGES AND ALMONDS

Steps:

• Preheat the oven to 300 degrees F.
• Combine the olives and the remaining ingredients in a mixing bowl.
• Transfer the mixture to a baking dish, cover with foil, and bake for about 2 hours.
• Drain the oil out (keep it to use as a bread dip!).
• Serve the olive mixture warm or at room temperature.
• They go nicely with assorted cheeses!

SPANISH STYLE SPAGHETTI RECIPE

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.

PIMIENTO-STUFFED OLIVE BREAD

Steps:

• In a large bowl, combine biscuit mix and sugar. In another bowl, whisk egg and buttermilk. Stir into dry ingredients just until moistened. Fold in the Swiss cheese, olives and walnuts. , Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , In a small bowl, combine cream cheese and chives. Serve with bread. Refrigerate leftovers.

SPAGHETTI WITH CHICKEN AND SPANISH GREEN OLIVES

Steps:

• Fill a large stockpot with salted water and bring to a rolling boil. Add the pasta. Cook until al dente for 8-10 minutes, but check packet instructions.
• Meanwhile, in a large saucepan, heat the olive oil over a medium heat, add the garlic and the chilli and cook for 1 minute.
• Season the chicken with salt and fresh black pepper and add it to the pan. Cook for around 6 minutes.
• Add the Spanish green olives.
• Drain the pasta into a colander, and place it in the saucepan and mix well.
• Add the lemon zest and juice and stir.
• Add the parsley and serve immediately.

SPANISH MARINATED OLIVES

Steps:

• Combine all ingredients in a large bowl, and marinate at room temperature at least 24 hours.