MAKE-AHEAD SPICY OLIVE PASTA
This is a fancy version of my grandchildren's favorite baked spaghetti. It feels like such a special dinner, and it's so cozy for winter. -Louise Miller, Westminster, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Cook spaghetti according to package directions for al dente. Meanwhile, in a large skillet, cook beef, onion and garlic over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in pasta sauce, olives, capers, anchovies, pepper flakes and seasoned salt; set aside., In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat., Place half of the spaghetti mixture in a greased 13x9-in. or 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Place baking dish on a rimmed baking sheet., Cover and bake for 40 minutes. Uncover; bake until heated through, 20-25 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with basil, olives and capers.
Nutrition Facts : Calories 563 calories, Fat 27g fat (13g saturated fat), Cholesterol 116mg cholesterol, Sodium 1104mg sodium, Carbohydrate 48g carbohydrate (10g sugars, Fiber 4g fiber), Protein 33g protein.
CHICKEN AND OLIVE MOLE CASSEROLE
My southwestern chicken casserole makes the perfect party dish when you're looking for something a little out of the ordinary. The mole sauce lends an authentic flavor, and folks are always pleasantly surprised to taste a little sweetness from the chocolate. -Barbara White, Livingston, Texas
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute 1 cup onion in oil until tender. Reduce heat to low. Add the garlic, salt, oregano, cumin and cinnamon; cover and cook for 10 minutes. Stir in chili powder and flour until blended. Gradually stir in broth. Bring to a boil. Cook until mixture is reduced to 3 cups, about 35 minutes. Remove from the heat; stir in chocolate., In a large bowl, combine chicken and 1/2 cup sauce. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with half the tortillas, chicken mixture, remaining onion and olives; top with 1 cup sauce and 2 cups cheese. Repeat layers., Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 640 calories, Fat 36g fat (14g saturated fat), Cholesterol 144mg cholesterol, Sodium 1483mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 5g fiber), Protein 50g protein.
OLIVE-MOZZARELLA CHICKEN BAKE
All ingredients are just estimated, I really just throw this together without even measuring anything, it is a really tasty dish, I have even made this using skin-on chicken legs it is still wonderful, just make the same as directed only bake a bit longer, if you are an olive-lover then you will love this! :)
Provided by Kittencalrecipezazz
Categories Poultry
Time 55m
Yield 6 chicken breasts
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees.
- In a plastic bag, combine flour, salt and pepper and coat the chicken pieces (shake off any excess flour).
- In a frypan heat the olive oil with butter.
- Brown the coated chicken pieces on all sides.
- Place into prepared 2-quart shallow baking dish.
- In the same frypan, saute the onion and garlic in the same drippings until tender.
- Stir in mushrooms, pasta sauce and olives; bring to a simmer for 5-6 minutes, stirring with a wooden spoon occasionally.
- Pour the sauce mixture over the chicken pieces.
- Top with mozza cheese.
- Bake for about 30 minutes, or until chicken is done.
Nutrition Facts : Calories 565.9, Fat 35.1, SaturatedFat 11.9, Cholesterol 127.1, Sodium 851.4, Carbohydrate 21.2, Fiber 3.2, Sugar 9.4, Protein 40.3
EXOTIC CHICKEN AND RICE CASSEROLE
Have you ever been eating chicken and rice and thought to yourself, "This is good, but I wish this was more exotic?" If so, you'll love this. This was inspired by many different recipes from many different places--which is why I chose this recipe name. Sprinkle this with red pepper flakes, if desired.
Provided by Chef John
Time 5h40m
Yield 8
Number Of Ingredients 26
Steps:
- Add yogurt, lime zest and juice, salt, paprika, cumin, coriander, cayenne, white pepper, cardamom, cinnamon, and allspice for marinade to a large mixing bowl; whisk to combine.
- Make one or two slits into each piece of dark chicken meat, down to the bone. Add chicken parts to the yogurt marinade and toss very thoroughly. Wrap in plastic wrap and marinate in the refrigerator for 4 to 8 hours.
- Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch casserole dish.
- Grind saffron in a mortar with a pestle. Pour in 1/4 cup chicken broth and stir to combine.
- Combine unsalted butter and salt in a saucepan; pour in remaining 2 cups chicken broth and chicken broth-saffron mixture. Bring to a boil over high heat. Add basmati rice and stir to combine. Reduce heat to low, cover tightly, and let simmer gently for exactly 15 minutes; do not disturb while cooking. Turn off the heat and let rest for 10 minutes.
- While rice is still hot, transfer into the prepared casserole dish. Use a fork to fluff the rice while gently spreading into an even layer. Place the chicken pieces, skin-side up, on top of rice. Drizzle with olive oil and sprinkle with salt.
- Roast in the center of the preheated oven until chicken is no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- While chicken is in the oven, mix yogurt, garlic, green onions, mint, cilantro, salt, and water together for sauce. Reserve in the refrigerator until needed. Serve chicken and rice on a plate and top with sauce.
Nutrition Facts : Calories 362.1 calories, Carbohydrate 31.7 g, Cholesterol 71.5 mg, Fat 15.4 g, Fiber 0.8 g, Protein 23.8 g, SaturatedFat 5.3 g, Sodium 1125.5 mg, Sugar 2.5 g
CHEESY HOMINY AND OLIVE CASSEROLE
Make and share this Cheesy Hominy and Olive Casserole recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt the 3 tablespoons butter in a heavy saucepan over low heat.
- Add the green pepper and onion; saute until tender.
- Add the flour and cook 1 minute, stirring constantly.
- Gradually add the milk; cook over medium heat, stirring constantly, until thickened and bubbly.
- Add cheese, salt, mustard, and hot sauce; stir until cheese melts.
- Stir in the hominy and olives.
- Spoon mixture into a lightly greased 1-1/2 quart casserole.
- Combine breadcrumbs and melted butter; sprinkle over hominy mixture.
- Bake, uncovered, at 375°F for 20 minutes or until mixture is bubbly.
EASY ENCHILADA CASSEROLE WITH OLIVES
Fantastic! This one does not contain any cream of ..soups or corn. Slices nicely. I doubled recipe#31811 by Kimke for the enchilada sauce
Provided by lets.eat
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375'. Grease a 11x7 baking pan place on a foil lined baking sheet and set aside.
- In a skillet brown the ground beef, onion and garlic, drain the fat. Place back in the skillet and add the enchilada sauce and 1/4 cup of the black olives. Bring to a boil, cover and reduce heat to low stirring occasionally. Cook 5 minutes.
- Layer 1/2 of the tortillas on the bottom of the prepared baking dish. Cover with 1/2 of the meat mixture, sprinkle with 1 cup of the cheese. Repeat layers; cover with foil sprayed with no-stick spray.
- Bake for 20 minutes. Uncover and bake for an additional 5 minutes or until bubbly. Sprinkle with remaining black olives and sprinkle with chives. Let set 10 minutes before slicing.
Nutrition Facts : Calories 546.6, Fat 31.9, SaturatedFat 15, Cholesterol 116.7, Sodium 1234.2, Carbohydrate 29.8, Fiber 5, Sugar 8, Protein 34.8
CAULIFLOWER AND BRUSSELS SPROUT GRATIN WITH PINE NUT-BREADCRUMB TOPPING
Provided by Lora Zarubin
Categories Cheese Side Bake Christmas Thanksgiving Vegetarian High Fiber Dinner Casserole/Gratin Parmesan Pine Nut Cauliflower Fall Family Reunion Brussels Sprout Christmas Eve Potluck Bon Appétit Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 10
Steps:
- Fill large bowl with ice and cold water. Cook brussels sprouts in large pot of generously salted boiling water 2 minutes. Add cauliflower to same pot; cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water to cool. Drain well.
- Combine cream, shallots, and sage in large saucepan. Bring to boil. Reduce heat; simmer until mixture is reduced to 21/2 cups, about 10 minutes. Season with salt. Remove from heat. Cool slightly.
- Heat oil in large nonstick skillet over medium heat. Add breadcrumbs; stir until beginning to brown, about 2 minutes. Transfer to bowl; cool. Stir in pine nuts and parsley. Season with salt and pepper.
- Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 1 1/2 cups Parmesan. Arrange remaining vegetables evenly over, then sprinkle with remaining 1 1/2 cups Parmesan. Pour cream mixture evenly over. DO AHEAD: Breadcrumb topping and gratin can be made 1 day ahead. Cover separately and chill. Bring to room temperature before continuing.
- Preheat oven to 375°F. Cover gratin with foil. Bake covered 40 minutes. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.
CHICKEN & OLIVE CASSEROLE
A simple midweek chicken stew with rich tomato, olive and caper sauce. Serve with rice or bread
Provided by Angela Boggiano
Categories Main course
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan or flameproof casserole dish on a medium heat, add the onion and cook for a few mins. Add the garlic and cook for 1 min more. Remove the onion and garlic from the pan and set aside on a plate.
- Turn up the heat, add the chicken and cook for a few mins each side until golden.
- Return the onion and garlic to the pan with the remaining ingredients. Cover and cook for 20 mins until the chicken is cooked through, juicy and tender, and the sauce is rich and thickened. Serve with rice.
Nutrition Facts : Calories 373 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 1.8 milligram of sodium
OLIVE CASSEROLE
This is a recipe I got from my best friend Dawn years ago. Everyone loves this-even people who say they don't like olives & even people who say they don't like casseroles. Scrumptious!
Provided by SMDeasy
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook egg noodles according to package directions, set aside.
- Brown ground beef and green pepper in olive oil.
- Grate together cheese, onion and garlic.
- Combine with meat and olives.
- Add olive liquid, cooked noodles, corn and tomatoes.
- Mix and pour into 13x9x2 casserole dish.
- Cover with foil.
- Bake at 350 for 45-60 minutes.
More about "olive casserole food"
CHRISTINE'S HOUSE DRESSING (LEMON-ANCHOVY …
From thekitchn.com
OLIVE RECIPES
From allrecipes.com
JOHNNY MARZETTI CASSEROLE - THE SEASONED MOM
From theseasonedmom.com
30 EASY CASSEROLES YOU'LL WANT TO MAKE …
From allrecipes.com
SUCCULENT LAMB STEW | JAMIE OLIVER RECIPES
From jamieoliver.com
MEDITERRANEAN BEEF AND OLIVE CASSEROLE RECIPE | SCHWARTZ
From schwartz.co.uk
Cuisine Italian,Mediterranean or Middle EasternCategory EntréesServings 4
- Heat the oil in a pan and fry the meat until browned. Add the flour and cook for 1 minute, stirring. Blend in the stock and add the Paprika, Herbes de Provence, Garlic Granules, tomato purée, tomatoes and olives. Bring to the boil, stirring.
- Transfer to a casserole dish, cover and cook in the oven for 1½ to 2 hours or until the meat is tender.
14 SWEET WAYS TO BAKE WITH OLIVE OIL - FOOD NETWORK
From foodnetwork.com
Author By
14 CASSEROLE RECIPES | OLIVEMAGAZINE
RECIPES THAT USE OLIVES | MARTHA STEWART
From marthastewart.com
SIMPLE BEEF OLIVES RECIPE - SCOTTISH SCRAN
From scottishscran.com
STARBUCKS CUSTOMERS COMPLAIN ABOUT STOMACH ISSUES FROM OLIVE …
From today.com
THE BEST OLIVE OILS AT COSTCO 2021
From oliveoil.com
17 BEST SAUSAGE CASSEROLES - INSANELY GOOD
From insanelygoodrecipes.com
13 BEST ITALIAN CASSEROLES - INSANELY GOOD
From insanelygoodrecipes.com
OLIVE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
CATERING MENU ITEM LIST | OLIVE GARDEN ITALIAN RESTAURANT
From olivegarden.com
STARBUCKS OLIVE OIL COFFEE REVIEW (WITH VIDEO) - PARADE
From parade.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love