Wycombe Vineyards Pecan Olive Spread Recipes

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WYCOMBE VINEYARDS PECAN OLIVE SPREAD RECIPE



Wycombe Vineyards Pecan Olive Spread Recipe image

Provided by danyell923

Number Of Ingredients 6

6 oz cream cheese, softened
1/2 cup of mayonnaise
1/2 cup chopped pecans (or use your favorite unsalted nut)
1 cup chopped green olives
1 clove chopped garlic (or more!)
Fresh ground pepper to taste

Steps:

  • In a food processor, mix the ingredients together until just blended. If it gets too stiff from over-stirring, add a bit of the olive juice. The final consistency should be chunky yet firm. Spread on a seeded bread, crostini, or cracker and enjoy - with or without wine!

OLIVE GARDEN COPYCAT MEZZALUNA PASTAS RECIPE



Olive Garden Copycat Mezzaluna Pastas Recipe image

Provided by á-6416

Number Of Ingredients 1

See Below

Steps:

  • Selecting the Pasta As you can see by the description above, the mezzalunas are a crescent shaped stuffed ravioli. For this recipe we are going to use full size frozen pasta because that is the only kind I could find at my local Walmart Grocery. I like the Buitoni Brand and it comes in a small 9 oz or family 20 oz size. Boil the pasta according to the package directions leaving off 3-4 minutes of cooking time. You want your ravioli to be al dente since we will toss it in the skillet with the sauce later. Make the Shrimp White Sauce Marinate peeled and devained shrimp in Italian salad dressing in the refrigerator for about an hour before cook time. Drain your shrimp and saute in a skillet with some white wine. Remove. Pour in a jar of Alfredo Sauce and heat. Carefully add the cooked ravioli into the skillet. Transfer the ravioli and sauce to plates and top with shrimp and diced roma tomatoes. Make the Italian Sausage Red Sauce Grill Italian sausage on a George Foreman grill. Slice into small round bite size pieces. Pour half a jar of Alfredo sauce and half a jar of pasta sauce into a skillet and heat. Carefully add the cooked ravioli into the skillet. Transfer the ravioli and sauce to plates and top with sliced sausage and Italian cheeses.

OLIVE PECAN SPREAD OR DIP



OLIVE PECAN SPREAD OR DIP image

Categories     Cheese     No-Cook

Number Of Ingredients 5

6 ounces cream cheese -- softened
1/2 cup mayonnaise
1/2 cup pecans -- chopped
1 cup green olives -- chopped
2 tablespoons olive juice

Steps:

  • Mash cream cheese with fork. Blend in mayonnaise. Stir in pecans and chopped olives. Add olive juice and dash of pepper--but no salt. Mixture will be slightly mushy. Cover and refrigerate several hours until firm. Serve with very thin toast, crackers, top with shredded lettuce or make finger sandwiches.

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