Stuffed Crispy Olives recipe Jane these are very good

[Guest guest]

" Stuffed Crispy Olives "

 

3 oz. dry TVP (reconstituted it will be about 5-6 oz.) or use 5 oz. Crumbles

1 Tblspn. olive oil

3 1/2 Tblspns. dry white wine

1/3 cup grated parmesan (I used nutritional yeast flakes)

2 small eggs

salt & pepper

40 extra large or large pitted green or black olives

Dash of red pepper flakes

Flour for dredging

Oil for frying

 

Saute the TVP or Crumbles in oil until heated through, add wine and cook until

liquid evaporates.

Let cool slightly.

To the mixture add parmesan and one of the eggs (lightly beaten) and season

with, red pepper flakes, salt and pepper.

Stuff olives with this mixture. (Open ends of olives wider with the end of a

teaspoon and it's easy to stuff olives with your fingers).

Lightly whisk remaining one egg.

Heat oil to 350 to 375 degrees in a wok or wok type pan.

One by one dredge olives in flour and then dip in egg.

Deep fry until golden brown and drain on paper towels.

Cut olives in half and serve or eat whole.

These make a nice appetizer.

 

 

 

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All the nights wasted in the Hollywood Hills. "

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[Guest guest]

Wow, Donna this is an unusual recipe. Thank you. We absolutely love olives.

I throw them in macarooni salad, on pizza and on many crackers!

I've never tasted TVP, I just figured it tasted like the crumbles you buy in

the freezer section. Is that what TVP tastes like?

Jane

 

 

 

 

 

" Stuffed Crispy Olives "

 

3 oz. dry TVP (reconstituted it will be about 5-6 oz.) or use 5 oz. Crumbles

1 Tblspn. olive oil

3 1/2 Tblspns. dry white wine

1/3 cup grated parmesan (I used nutritional yeast flakes)

2 small eggs

salt & pepper

40 extra large or large pitted green or black olives

Dash of red pepper flakes

Flour for dredging

Oil for frying

 

Saute the TVP or Crumbles in oil until heated through, add wine and cook until

liquid evaporates.

Let cool slightly.

To the mixture add parmesan and one of the eggs (lightly beaten) and season

with, red pepper flakes, salt and pepper.

Stuff olives with this mixture. (Open ends of olives wider with the end of a

teaspoon and it's easy to stuff olives with your fingers).

Lightly whisk remaining one egg.

Heat oil to 350 to 375 degrees in a wok or wok type pan.

One by one dredge olives in flour and then dip in egg.

Deep fry until golden brown and drain on paper towels.

Cut olives in half and serve or eat whole.

These make a nice appetizer.

 

 

 

 

 

[Guest guest]

Wonder if you could use that EnerG egg replacer stuff, or flaxseed flour and

water, to replace the eggs here?

Those sound yummy. Dh and I also are big olive fans, could likely eat our

weight in them! LOL

Bron

 

On 11/8/05, Jane <twoslim wrote:

>

> Wow, Donna this is an unusual recipe. Thank you. We absolutely love

> olives. I throw them in macarooni salad, on pizza and on many crackers!

> I've never tasted TVP, I just figured it tasted like the crumbles you buy

> in the freezer section. Is that what TVP tastes like?

> Jane

>

>

>

>

>

> " Stuffed Crispy Olives "

>

> 3 oz. dry TVP (reconstituted it will be about 5-6 oz.) or use 5 oz.

> Crumbles

> 1 Tblspn. olive oil

> 3 1/2 Tblspns. dry white wine

> 1/3 cup grated parmesan (I used nutritional yeast flakes)

> 2 small eggs

> salt & pepper

> 40 extra large or large pitted green or black olives

> Dash of red pepper flakes

> Flour for dredging

> Oil for frying

>

> Saute the TVP or Crumbles in oil until heated through, add wine and cook

> until liquid evaporates.

> Let cool slightly.

> To the mixture add parmesan and one of the eggs (lightly beaten) and

> season with, red pepper flakes, salt and pepper.

> Stuff olives with this mixture. (Open ends of olives wider with the end of

> a teaspoon and it's easy to stuff olives with your fingers).

> Lightly whisk remaining one egg.

> Heat oil to 350 to 375 degrees in a wok or wok type pan.

> One by one dredge olives in flour and then dip in egg.

> Deep fry until golden brown and drain on paper towels.

> Cut olives in half and serve or eat whole.

> These make a nice appetizer.

>

>

>

>

>