info@mariocamachofoods.com 1-800-293-9783

Slide background
Slide background
Slide background

&

THE OLIVES YOU LOVE

much more!

Slide background

Mario - Snack Olives

Slide background

La Vieja Fabrica - Real Fruit In Every Bite

Slide background

Susaron Probiotic Herbal Teas

Slide background

Susaron All Natural Sweetener

Slide background

RECIPES

Our most popular recipes listed below


Stuffed Artichokes w/MARIO OLIVES

Stuffed Artichokes w/MARIO OLIVES

Snip the pointed tips of artichoke leaves and cut off stems. Wash and drain. Holding artichoke firmly by base, firmly rap the top of it on a hard surface, this will open it so it can be stuffed. In a medium bowl, combine bread cubes, garlic, parsley, Romano cheese, oregano, 2 Tbsp. Olive oil, MARIO MEDIUM PITTED BLACK OLIVES, sliced radishes and salt and pepper. Mix well. Press about 1/2 cup of stuffing into each artichoke. Bring to boil, reduce heat and simmer 1 hour.

Protein Snack Bars w/MARIO Bacon Bits

Protein Snack Bars w/MARIO Bacon Bits

Mix sugar and syrup in large saucepan; cook on medium heat just until mixture boils, stirring frequently. Remove from heat. Add peanut butter; stir until blended well. Stir in Mario Bacon Bits and drink mix. Immediately stir in cereal; mix to coat well. press into greased 8-inch square pan.

Moroccan Chicken w/ MARIO OLIVES

Moroccan Chicken w/ MARIO OLIVES

Preheat oven to 350 degrees. Stir together cilantro, paprika, cumin, salt, turmeric, ginger and garlic. Rub mix on all sides of chicken; coat chicken with flour. Place chicken in ungreased 13x9-inch baking dish. Stir water, lemon juice and bouillon granules; pour over chicken. Add MARIO OLIVES and lemon slices. Bake uncovered about 1 hour, until juice is no longer pink, spooning liquid over chicken occasionally.

Spanish Style Couscous w/MARIO OLIVES

Spanish Style Couscous w/MARIO OLIVES

Heat skillet over high heat until hot. Add beef, cook until browned and drain. Place broth, bell pepper, MARIO SPANISH GREEN OLIVES, garlic, cumin, thyme and beef in slow cooker. Cover and cook on low 4 hours or until bell pepper is tender. Bring water to boil over high heat in small sauce pan. Stir in couscous. Cover; remove from heat. Let stand 5 minutes; fluff with fork. Spoon couscous onto plates; top with beef mixture.

Scroll to Top