153819 mitchell anchovy olive spread Recipes

garlic/onion spread, cream cheese (we use reduced fat or fat free), minced onion (we like them micro-planed), minced garlic (we like these micro-planed, too), worchestershire sauce, olive spread, cream cheese, pimento stuffed green olives, olive juice from the jar, veggie spread, cream cheese, dehydrated mixed veggies, dry dill weed, soy sauce

anchovy fillets (more to taste, i like my tapenade with at least 5 or so anchovy fillets), kalamata olive, pitted and chopped, worcestershire sauce, extra virgin olive oil (original recipe called for 1/2 cup mayo), fresh parsley, chopped, garlic, minced, fresh basil, chopped

anchovies packed in oil, fresh chili pepper , smashed lightly with back of knife, extra virgin olive oil

anchovy fillets in oil, drained, pimento stuffed green olives drained, cracked hot pepper

olive oil, mushrooms (portobello), anchovies, garlic, minced, onion medium, chopped, bell pepper, diced, ground beef, marinara sauce, bowtie pasta, mozzarella cheese, shredded

anchovy paste, extra-virgin olive oil, baguette (preferably day-old; about 18 by 2 inches), cut diagonally into 3/4-inch-thick slices

olive oil, garlic, peeled and very finely sliced, big handfuls of pine nuts, a big handful of raisins, salted anchovy fillets, heaping tbsp tomato puree, a large wineglass of red wine, stale bread crumbs, dried margherita pasta

olive oil, red wine vinegar, dijon mustard, pepper, garlic, pressed, anchovy fillets, chopped fine

anchovies, capers, pickled vegetables, fresh flat-leaf parsley, finely chopped, extra virgin olive oil, white wine vinegar

cream cheese, softened, mayonnaise, chopped pimiento-stuffed olives, chopped pecans, assorted crackers

eggplants, peeled and diced (about 1 1/4-1 1/2 lbs), diced tomatoes, ditalini, celery ribs, finely diced (save the celery leaves and dice fine), onion, fine chopped chopped, minced garlic, anchovies, fine chopped and mashed (i use a fork to mash them up), vegetable broth, fresh parsley, fine chopped, red pepper flakes, olive oil, salt (go easy), pepper, cheese and olive spread (see garlic feta toasts with a warm olive spread)

pitted black olives , such as nicoise (see note), anchovy fillets, chopped and mashed with a fork, capers, drained, garlic clove, crushed with a garlic press, hard-cooked egg yolk, mashed with a fork, dark rum (or brandy), dijon mustard, fragrant extra virgin olive oil, grilled bread , toast or breadstick, for serving

pepperoncini pepper, cherry pepper, black olives, green olives, red pepper , roasted, artichoke heart, capers, garlic cloves, shallot, chopped, anchovy fillets, olive oil, good quality works best, dried red chili pepper flakes (optional)

anchovy & cherry tomato bruschetta, french bread loafs, garlic, peeled but left whole, extra virgin olive oil, sea salt flakes and coarsely ground black pepper, tomatoes, stalks removed and sliced, anchovy fillets in olive oil, drained, grill the bread, cut the bread diagonally across into thin slices. heat a ridged cast iron griddle pan over a medium heat , add some of the bread slices and grill for about 1 minute on each side until golden and very slightly charred in places., season the bread, as soon as each batch of bread is ready , rub 1 side of each slice with a peeled garlic clove, then drizzle with a little of the olive oil and sprinkle with some sea salt flakes and pepper., finally, top each slice of bread with 2 slices of tomato and 1 twisted anchovy fillet. serve straight away.

salt cod, blanched almonds, ancho chilies, coarse country white bread crusts removed, red wine vinegar, hazelnuts, garlic cloves peeled, extra virgin olive oil, salt, anchovy fillets, olive oil packed canned tuna drained and separated into 1 chunks, ripe tomatoes coarsely chopped, black olives, head escarole cored and separated into leaves

garlic cloves, sliced thin, olive oil, a 2-oz can flat anchovies, drained, patted dry, and chopped, pimiento-stuffed olives, rinsed, drained well, and chopped fine, chopped flat-leaf parsley leaves, spaghetti