Curried Olives Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium-size mixing bowl, combine olives, green onions, Cheddar cheese, curry powder, mayonnaise, and salt. Mix well.
• Spread mixture on English muffins. Cut the English muffins into fourths. Note: If you want to freeze these, now is the time! Arrange the muffin pieces on a cookie sheet.
• Bake at 400 degrees F (200 degrees C) for 10 minutes.

Steps:

• In a large bowl, combine the first nine ingredients. Line pita halves with lettuce; fill each with 1/4 cup egg salad.

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
• For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
• Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

Steps:

• 1. Combine onion, lemon juice, and curry powder. With mixer or blender mix in oil. Put olives in a jar and pour oil over all. Cover and refrigerate for at least 3 days for the olives to develop full flavor. Serve as an appetizer or part of an antipasto plate.

Steps:

• Combine shrimp and olives; set aside., In a small saucepan, heat oil over medium heat. In a small bowl, combine curry, ginger, salt and pepper; whisk into hot oil. Cook and stir 1 minute. Remove from heat; stir in lemon juice and parsley. Immediately drizzle over shrimp mixture; toss gently to coat. , Refrigerate, covered, up to 6 hours, stirring occasionally. Serve with toothpicks.

Steps:

• Combine the onion and the lemon juice, then add the curry powder. With an electric beater slowly beat in the salad oil. Place the drained olives in a jar, then pour the curry mixture over them. Close the jar and refrigerate for at least 3 days to allow flavors to blend.

Steps:

• Place the eggs in a small saucepan and cover with water. Place over medium-high heat and bring to a boil. Turn off the heat and cover the pan. Allow the eggs to sit, covered, for 10 minutes. Drain the eggs and shock them in an ice bath.
• Meanwhile for the avocado topping: In a medium bowl, mash the avocado, curry powder, lemon juice and salt with the back of the fork until smooth. Set aside.
• For the olive topping: Place the olives, basil, olive oil and orange zest in the top of a food processor. Pulse together until finely chopped.
• When the eggs are fully cold, carefully peel and halve the eggs. Serve the eggs with the 2 toppings on the side.

Steps:

• In a small bowl, combine cheese, olives, and onions; set aside.
• Mix mayonnaise and curry powder.
• Fold in cheese mixture.
• Spread on untoasted sides of bread slices.
• Broil until bubbly.

Steps:

• Soak raisins in 1 cup warm water in a bowl while you complete remaining steps.
• Heat olive oil in large saucepan over medium heat. Cook and stir onion and garlic until onion has softened and turned translucent, about 5 minutes. Stir in curry powder, cumin, cilantro, and ginger and cook until fragrant, about 30 seconds.
• Stir in vegetable broth, garbanzo beans, and quinoa. Bring to a boil, then reduce heat to medium-low heat, cover, and simmer until quinoa is tender, about 20 minutes.
• Drain raisins. Lightly toss quinoa mixture with raisins, roasted red peppers, and toasted almonds. Season with salt.