Recipes with olive oil
5,878 recipes
Red Beans& Rice (Randelman)
Red beans and rice cooked the proper way: dried kidney beans simmered with bay and bell pepper, then the bean stock cooks the rice along with sauteed onion, pepper, garlic, and cumin. Vegetarian, deeply savory, all in one pot.
Tuna Slaw
Tuna slaw with red cabbage, oil-packed tuna, anchovies, and a creamy red wine vinegar dressing. No-cook, served at room temperature, ready in 20 minutes.
Seared Filet Mignon
Pan-seared filet mignon cooked in butter and olive oil. Just four ingredients, high heat, and three minutes per side for a steakhouse-quality crust at home.
Not So Alarming Chili
Mild beef and kidney bean chili with green chilies, stewed tomatoes, and ketchup for a sweet-savory depth. A family-friendly chili with flavor but no fire, ready in about an hour.
Potatoes with Spiced Chicken Topping
Baked potatoes topped with spiced chicken strips in a cinnamon-paprika gravy with toasted almonds and raisins. A Moroccan-inspired loaded potato dinner.
Sauteed Open Faced Trout
Pan-seared whole trout cooked open-faced in brown butter, topped with a lemon white wine sauce with shallots, garlic, chervil, chives, and thyme.
Sweet Fried Bannanas
Sweet fried bananas soaked in rum, lemon juice, and orange zest, dipped in a light egg white batter, and fried until golden. A Caribbean-inspired dessert served hot with sugar.
Sweet Fried Bannanas
Sweet fried bananas soaked in rum, lemon juice, and orange zest, dipped in a light egg white batter, and fried until golden. A Caribbean-inspired dessert served hot with sugar.
Tofu Anti-Pasto
Tofu antipasto salad with bell peppers, mushrooms, olives, and tomatoes in a balsamic-oregano marinade. A colorful vegetarian appetizer or side, no cooking required.
Creamy Mustard Chicken
Creamy mustard chicken sears strips of chicken breast, then simmers them in a coarse mustard cream sauce. A 30-minute French bistro-style dinner that pairs with rice, pasta, or crusty bread.
Mediterranean Tomato & Onion Salad
Mediterranean tomato salad with Vidalia onions, fresh herbs, and lemon dressing. Cilantro and mint brighten this Middle Eastern side. Serve with pita or as falafel topping.
First Alert Chili
First Alert Chili made with 4 pounds of ground beef, kidney beans, beer, and blended plum tomatoes. A big-batch chili loaded with cumin, paprika, and heat.
Focaccia-Caramelized Onion
Caramelized onion focaccia made with bread machine dough, topped with sweet butter-softened onions, garlic, mozzarella, and Parmesan. Golden, cheesy, and irresistible.
Meatless Loaf
Meatless loaf made with crushed peanuts, brown rice, and cottage cheese for a high-protein vegetarian main dish. Simple, hearty, and ready in under 45 minutes.
Verde Azzor
Verde Azzor is Mexican green rice with roasted poblano peppers, cumin, scallions, and cilantro. Toasted in a wok, simmered in broth, then finished in the oven for fluffy, separate grains.
Pescado Frio Con Guacamole
Mexican-style cold baked fish topped with chunky guacamole, tomatoes, onion, and chili. Pescado Frio is a make-ahead summer main, served chilled with bright avocado dressing.
Red beans and rice cooked the proper way: dried kidney beans simmered with bay and bell pepper, then the bean stock cooks the rice along with sauteed onion, pepper, garlic, and cumin. Vegetarian, deeply savory, all in one pot.
Tuna slaw with red cabbage, oil-packed tuna, anchovies, and a creamy red wine vinegar dressing. No-cook, served at room temperature, ready in 20 minutes.
Pan-seared filet mignon cooked in butter and olive oil. Just four ingredients, high heat, and three minutes per side for a steakhouse-quality crust at home.
Mild beef and kidney bean chili with green chilies, stewed tomatoes, and ketchup for a sweet-savory depth. A family-friendly chili with flavor but no fire, ready in about an hour.
Baked potatoes topped with spiced chicken strips in a cinnamon-paprika gravy with toasted almonds and raisins. A Moroccan-inspired loaded potato dinner.
Pan-seared whole trout cooked open-faced in brown butter, topped with a lemon white wine sauce with shallots, garlic, chervil, chives, and thyme.
Sweet fried bananas soaked in rum, lemon juice, and orange zest, dipped in a light egg white batter, and fried until golden. A Caribbean-inspired dessert served hot with sugar.
Sweet fried bananas soaked in rum, lemon juice, and orange zest, dipped in a light egg white batter, and fried until golden. A Caribbean-inspired dessert served hot with sugar.
Tofu antipasto salad with bell peppers, mushrooms, olives, and tomatoes in a balsamic-oregano marinade. A colorful vegetarian appetizer or side, no cooking required.
Creamy mustard chicken sears strips of chicken breast, then simmers them in a coarse mustard cream sauce. A 30-minute French bistro-style dinner that pairs with rice, pasta, or crusty bread.
Mediterranean tomato salad with Vidalia onions, fresh herbs, and lemon dressing. Cilantro and mint brighten this Middle Eastern side. Serve with pita or as falafel topping.
First Alert Chili made with 4 pounds of ground beef, kidney beans, beer, and blended plum tomatoes. A big-batch chili loaded with cumin, paprika, and heat.
Caramelized onion focaccia made with bread machine dough, topped with sweet butter-softened onions, garlic, mozzarella, and Parmesan. Golden, cheesy, and irresistible.
Meatless loaf made with crushed peanuts, brown rice, and cottage cheese for a high-protein vegetarian main dish. Simple, hearty, and ready in under 45 minutes.
Verde Azzor is Mexican green rice with roasted poblano peppers, cumin, scallions, and cilantro. Toasted in a wok, simmered in broth, then finished in the oven for fluffy, separate grains.
Mexican-style cold baked fish topped with chunky guacamole, tomatoes, onion, and chili. Pescado Frio is a make-ahead summer main, served chilled with bright avocado dressing.
