Beef And Olive Spread Food

BEEF POT ROAST WITH OLIVES AND CAPERS

Steps:

• Preheat oven to 300 degrees F.
• In a large Dutch oven over medium-high heat, add the oil. Season the chuck roast with salt and pepper. Sear until nicely browned on all sides, about 2 minutes. Add the onions, carrots, garlic, oregano, cumin, cinnamon stick, tomatoes and beef stock. Make a slit in the Scotch bonnet or habanero pepper and add it to the sauce. Cover with a lid and braise in the oven until the meat is fork tender, about 1 1/2 hours. Remove from oven, fold in the green olives, capers and parsley and serve over rice, if desired.

BLACK OLIVE SPREAD

Steps:

• Place olives, Parmesan cheese, and garlic (if using) in a food processor. Add olive oil slowly while running. Process until smooth.

OLIVE PECAN SPREAD

Steps:

• Mix together the cream cheese, mayonnaise, olives and pecans in a bowl. Refrigerate at least 1 hour before serving.

OLIVE SPREAD

Steps:

• Put all ingredients, except olive oil in the food processor and pulse until chopped.
• Turn processor on low setting and gradually add olive oil until you get a grainy texture.
• I stop and start and scrape down the sides as I am going.
• I try to add as little oil as possible, but enough to hold the mixture together so it will spread nicely.
• Serve with slices of grainy baguette.
• This is wonderful and easy.

BEEF AND OLIVE SPREAD

Steps:

• In a small bowl, soften onion in milk. Stir in cream cheese and Miracle Whip. Add beef and olives; mix well. Chill. Serve on crackers.

OLIVE SANDWICH SPREAD

Steps:

• In a small bowl, combine all the ingredients. Spread on crackers or bread.

THREE OLIVE SPREAD

Steps:

• Combine the black olives, green olives, kalamata olives, and garlic in the container of a food processor. Pulse to chop, then add balsamic vinegar and olive oil. Process until smooth. Refrigerate for at least one hour, or overnight if possible, before serving.

BROCCOLI AND OLIVE SPREAD

Steps:

• Bring the water to boil in a large pan.
• Cut the b in flowerets with 1 cm stem; they shouldn't be larger than an egg, but not too small or the whole thing will turn to broccoli soup.
• Cook the b with boiling water and the baking soda.
• After 10 minutes, check the thickest stems.
• If they aren't soft yet, let go for another 1 or 2 minute.
• Drain in a colander ABOVE another pan: the juice will be a perfect basis for cooking pasta or other vegetables.
• Do this in the sink to avoid spilling and splatter.
• Let the b rest and get cold in the colander for 20 minutes.
• Take a large jar (750 ml or one liter), empty the contents of the colander in it, add the oil- If your mixer is of the Robot kind, pour the b in the mixing bowl.
• Mix on medium speed then taste the paste: it should be very plain and avocado-like in texture.
• Add the salt and pepper, more if you like.
• Spoon the olives in, stir well,
• transfer to a jar if not already done, screw the lid on. Store in the fridge.
• When ready to serve, toast the bread, spread the spread, scatter anchovies and enjoy!

OLIVE SPREAD SNACKERS

Steps:

• In a food processor, blend pitted black olives, walnuts, mayonnaise, sour cream, thyme, black pepper, salt, garlic powder and dried minced onion. Chill in the refrigerator until serving.

TASTY HAM-OLIVE SPREAD

Steps:

• Place cubed left-over ham in food processor; pulse to grind. (Careful, not too much).
• Remove to mixing bowl and add remaining ingredients.
• Refrigerate, covered, until ready to serve.
• Serve with baquettes, crackers or sturdy tortilla chips.

GRILLED PORTERHOUSE STEAKS WITH OLIVE AND CAPER SPREAD

Steps:

• In a food processor chop coarse the olives and the capers. The olive and caper spread may be made 1 day in advance and kept covered and chilled. Pat the steaks dry with paper towels, brush them with the oil, and season them with salt and pepper. Grill the steaks on a rack set 4 inches over glowing coals for 10 minutes on each side for rare to medium-rare meat. (Alternatively, the steaks may be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 10 minutes on each side.) Let the steaks stand, covered loosely with foil, for 8 minutes. Serve the steaks, sliced, with the olive and caper spread garnished with the parsley.

GREEK-STYLE FETA AND OLIVE SPREAD (FOR BURGERS, STEAKS AND FISH)

Steps:

• Using a food processor, coarsely chop the pitted olives, then add in the mayo, garlic, oregano and feta; process until desired consistency.
• Add in lemon juice and black pepper to taste, then process again for a couple of seconds.
• Cover and chill a minimum of about 5 hours or overnight.