Recipes for olive oil

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Mexican Bean Salad Recipe

Mexican Bean Salad Ingredients

  • Mexican Bean Salad

    Mexican Bean Salad

    1 (15 ounce) can black beans, rinsed and drained

  • 1 (15 ounce) can kidney beans, drained
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 (10 ounce) package frozen corn kernels
  • 1 red onion, chopped
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon lemon juice
  • 2 tablespoons white sugar
  • 1 tablespoon salt
  • 1 clove crushed garlic
  • 1/4 cup chopped fresh cilantro
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground black pepper
  • 1 dash hot pepper sauce
  • 1/2 teaspoon chili powder

How to make Mexican Bean Salad

  • In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
  • In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
  • Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
  • Mexican Bean Salad is ready to serve.

Prep Time: 15 Min
Ready In: 1 Hr 15 Min
Yield 8 servings

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Lamb Shawarma Recipe

Lamb Shawarma Ingredients

  • Lamb Shawarma

    Lamb Shawarma

    1/2 cup plain yogurt

  • 1/4 cup water
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon distilled white vinegar
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3/4 teaspoon ground mace
  • 1 teaspoon cayenne pepper
  • 5 pounds boneless lamb shoulder, cut into 1/4-inch-thick strips

How to make Lamb Shawarma

  • Place the yogurt, water, lemon juice, vinegar, olive oil, onion, and garlic into a large mixing bowl.
  • Whisk in the salt, black pepper, cumin, nutmeg, clove, mace, and cayenne pepper until evenly blended.
  • Mix in the lamb strips to coat.
  • Cover the bowl with plastic wrap, and marinate in the refrigerator 12 to 24 hours (the longer the better).
  • Heat a large skillet over high heat.
  • Cook the lamb strips in a single layer in batches until the fat melts and the meat has browned and is no longer pink on the inside, about 5 minutes, turning occasionally.
  • Lamb Shawarma is ready to serve.

Prep Time: 30 Min
Cook Time: 20 Min
Ready In: 12 Hrs 50 Min
Yield 8 shawarma serving.

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Pepper Chicken with Hummus Recipe

Pepper Chicken with Hummus ingredients

  • Pepper Chicken with Hummus

    Pepper Chicken with Hummus

    1/3 cup olive oil

  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried oregano, crumbled
  • 1 1/2 pounds skinless boneless chicken breasts and/or thighs, cut into 2 1/2 -inch pieces
  • 1 red bell pepper, cut lengthwise into 1/2-inch-wide strips
  • 1 Italian frying or Cubanelle pepper, cut lengthwise into 1/2-inch-wide strips
  • 1 medium red onion, cut lengthwise into 1/2-inch-wide strips
  • 1 (8- to 10-ounce) container prepared hummus (preferably Sabra spicy or classic)

How to make Pepper Chicken with Hummus

  • Preheat broiler.
  • Line a large shallow baking pan with foil.
  • Stir together oil, salt, cumin, pepper, and oregano in a large bowl, then toss with chicken and vegetables. Arrange in baking pan without crowding and broil 4 to 6 inches from heat, stirring once, until chicken is just cooked through and vegetables are lightly charred, about 8 minutes. Divide hummus among plates and top with chicken and vegetables.

Yield: 4 servings
active time: 10 min
total time: 20 min

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Scrumptious Shrimp Scampi Linguine Recipe

Scrumptious Shrimp Scampi Linguine Ingredients

  • Scrumptious Shrimp Scampi Linguine Recipe

    Scrumptious Shrimp Scampi Linguine Recipe

    1 (16 ounce) package linguine pasta

  • 2 tablespoons butter
  • 1 1/2 tablespoons olive oil
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped yellow bell pepper
  • 6 cloves garlic, sliced
  • 48 large shrimp – peeled, deveined, and tails removed
  • 1/2 cup dry white wine (such as Chardonnay)
  • 1 teaspoon lemon juice
  • 1/4 cup clam juice
  • 2 tablespoons butter
  • 1 1/2 tablespoons olive oil
  • 2 tablespoons heavy cream
  • 1 1/2 teaspoons crushed red pepper flakes, or to taste
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon sea salt

How to make Scrumptious Shrimp Scampi Linguine

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Reserve 1 cup of the linguine cooking water, and drain pasta well in a colander set in the sink.
  • Melt 2 tablespoons of butter and 1 1/2 tablespoon of olive oil together in a large skillet over medium heat, and cook and stir the red and yellow bell pepper and garlic until the peppers have softened, about 10 minutes. Stir in the shrimp, and cook and stir until the shrimp are opaque and pink, about 5 minutes. Remove the shrimp to a bowl and set aside, leaving the peppers and garlic in the skillet.
  • Stir the wine, lemon juice, and clam juice into the skillet, and bring to a boil over medium heat. Mix in 2 more tablespoons of butter and 1 1/2 tablespoons of olive oil, and return the shrimp to the skillet. Stir in reserved pasta cooking water, cream, red pepper flakes, parsley, and sea salt. Add the cooked linguine, and toss lightly with the shrimp and sauce in the skillet. Simmer the mixture over medium-low heat for 5 minutes to let the pasta absorb some of the sauce, and serve hot.
  • Scrumptious Shrimp Scampi Linguine is ready to serve.

Prep Time: 30 Min
Cook Time: 30 Min
Ready In: 1 Hr
Yield: 6 servings

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Peppered Shrimp Alfredo Recipe

Peppered Shrimp Alfredo Ingredients

  • Peppered Shrimp Alfredo Recipe

    Peppered Shrimp Alfredo Recipe

    12 ounces penne pasta

  • 1/4 cup butter
  • 2 tablespoons extra-virgin olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1/2 pound portobello mushrooms, diced
  • 1 pound medium shrimp, peeled and deveined
  • 1 (15 ounce) jar Alfredo sauce
  • 1/2 cup grated Romano cheese
  • 1/2 cup cream
  • 1 teaspoon cayenne pepper, or more to taste
  • Salt and pepper to taste
  • 1/4 cup chopped parsley

How to make Peppered Shrimp Alfredo

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
  • Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.
  • Peppered Shrimp Alfredo is ready to serve.

Prep Time: 30 Min
Cook Time: 20 Min
Ready In: 50 Min
Yield: 6 servings

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Pasta e Olio Recipe

Pasta e Olio Ingredients

  • Pasta e Olio Recipe

    Pasta e Olio Recipe

    1 pound spaghetti

  • 2 teaspoon chopped garlic
  • 1 / 4 cup chopped parsley
  • 1 / 4 teaspoon crushed red pepper flakes
  • 1 / 4 cup olive oil
  • 1 / 4 cup melted butter

How to make Pasta e Olio

  • In a large pot with Boiling salted water cook spaghetti pasta Until al dente. Drain.
  • Meanwhile, in a large skillet over low heat saute garlic, parsley, and red pepper flakes with olive oil. Until Cook garlic turns golden in color, about 10 to 15 minutes.
  • Toss pasta mixture with garlic and butter or margarine. Serve warm.

Yield: 4 servings

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Classic Cheese Pizza Recipe

Ingredients for Classic Cheese Pizza

  • Classic Cheese Pizza Recipe

    Classic Cheese Pizza Recipe

    1 oz fresh yeast or 1/2 oz dried yeast

  • 1 pn sugar
  • 1/2 pint lukewarm water
  • 14 oz plain flour
  • 1 ts salt (scant)
  • 1/4 pint olive oil
  • corn meal (polenta)
  • 3/4 pint tomato and garlic sauce
  • 1 pound mozzarella, cut into 1/4 inch dice
  • 6 tb parmesan, freshly grated

How to make Classic Cheese Pizza

  • Crumble the fresh yeast or sprinkle the dried yeast and a pinch of sugar into 3 tablespoons of lukewarm water. Be sure that the water is lukewarm (110 – 115 F. – neither too hot nor too cold to the touch) Let it stand for 2 to 3 minutes, then stir the yeast and sugar into the water until completely dissolved. Put the cup in a warm, draught-free place for 3 to 5 minutes, until the yeast bubbles up and the mixture almost doubles in volume. If the yeast does not bubble, start over again with fresh yeast.
  • Sift the flour and salt into a large, warmed bowl. Make a well in the centre of the flour and pour in the yeast mixture, 3/8 pint of lukewarm water and 3 tablespoons of the olive oil. Mix the dough with a fork or your fingers. When you can gather it into a rough
    ball, place the dough on a floured board and knead it for about 15 minutes, until smooth, shiny and elastic. Dust the dough lightly with flour, put in a large clean bowl and cover. Place the bowl in a warm, draught-free spot for about 1 1/2 hours, until the dough has doubled in bulk.
  • Now preheat the oven to 450 F. Punch the dough down with your fists and break off about one quarter of it to make the first of the 4 pizzas. Knead the small piece on a floured board or a table for a minute or so, working in a little flour if the dough seems sticky. Flatten the ball into a circle about 1 inch thick with the palm of your hand. Hold the circle in your hands and stretch the dough by turning the circle and pulling your hands apart gently at the same time.
  • When the circle is about 7 or 8 inches across, spread it out on the floured board again and pat it smooth, pressing together any tears in the dough. Then roll the dough with a rolling pin, from the centre to the far edge, turning it clockwise after each roll, until you have a circle of pastry about 10 inches across and about
    1/8 inch thick. Crimp or flute the edge of the circle with your thumbs until it forms a little rim. Dust a large baking sheet lightly with corn meal and gently place the pizza dough on top of it. Knead, stretch and roll the rest of the dough into 3 more pizzas.
  • Pour 6 tablespoons of the tomato sauce on each pizza and spread it with a pastry brush or the back of a spoon. To make a cheese pizza, sprinkle the sauce with 6 tablespoons of mozzarella and 2 tablespoons of grated parmesan. Dribble 2 tablespoons of olive oil over the pizza and bake it on the lowest shelf or the floor of the oven. Reduce the oven temperature to 400 F after 5 minutes and cook for about 10 minutes in all, until the crust is lightly browned and the filling bubbling hot.
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