C and L's Stuffed Black Olives You Have To Try

Thursday, September 15, 2016

C and L's Stuffed Black Olives

"This is a high-quality party appetizer, or a really exact own family snack. Serve with marinara sauce. There is often a little bit of the beef combination left over, so you may also need to use greater olives than I even have recommended in this recipe."

Ingredients :

four oz. Ground red meat
4 oz floor beef
1 1/2 teaspoons Italian seasoning
1 teaspoon garlic powder
half of small onion, shredded
1 tablespoon dried parsley
1/four cup grated Parmesan cheese
salt and pepper to taste
1 (15 ounce) can black olives, drained
2 eggs
2 cups Italian-style dried bread crumbs
2 cups vegetable oil

Instructions :

Prep : 25M	Cook : 8M	Ready in : 35M

In a massive skillet over medium excessive warmness, cook dinner ground pork and ground pork until lightly browned.
Drain meats. Mix in Italian seasoning, garlic powder, onion, parsley flakes, Parmesan cheese, and salt and pepper. Continue cooking over medium high heat 1 to two mins, till thoroughly blended.
Beat eggs in a small bowl. Place Italian-fashion dried bread crumbs in a small bowl. Stuff the olives with the meat combination. Dip the stuffed olives into the eggs, then into the bread crumb combination. Place covered olives on a flat surface and allow them to sit for 10 minutes.
Heat vegetable oil in the deep fryer or big, heavy saucepan to 375 stages F (one hundred ninety tiers C). Repeat the manner of dipping each olive into the egg and bread mixture.
In small batches, fry the olives 1 to two minutes, or until golden brown. Drain on paper towels.

Notes :

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