Not exact matches
Combine uncooked ground turkey, diced mushrooms,
sliced sun - dried tomatoes,
garlic, fresh basil, and other spices together; mix.
In a large jar,
combine the
sliced chiles (and seeds),
garlic, kosher salt and cider vinegar.
(Just with a little olive oil and s & p.) Those grilled veggies
combined with
sliced tomatoes, fresh mozzarella and Parm, bits of shaved
garlic, and chopped fresh basil made for one stunning pizza.
While the saucepan is simmering,
Combine the cucumber
slices,
garlic cloves, and bay leaves in a bowl.
- Next, add in the
sliced potatoes, and fold them into the caramelized onions /
garlic to coat them well; add in the chicken stock and stir to
combine, then push the
sliced potatoes down into the stock / onion mixture as much as possible to allow them to cook evenly; cover the pan / pot with a lid that is askew to allow some steam to escape, and simmer on medium - low heat for about 15 minutes, stirring gently once or twice during this time; then, uncover the pan / pot and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender and the sauce a bit thickened, stirring once or twice during that time.
- To the same pan or pot, add in the butter, and allow it to melt; add in the
sliced onions, and caramelize those in the butter and sausage drippings until a rich, golden - brown, about 5 - 7 minutes; next, add in the
garlic, plus a couple of pinches of salt, the freshly cracked black pepper and the paprika, and stir to
combine with the onions; saute just until the
garlic becomes aromatic.
Combine sliced beef, broth, soy sauce, brown sugar, oil, and
garlic in slow - cooker.
(Basically, it is
sliced greens cooked in olive oil and then
combined with cooked pasta, white beans, lots of
garlic, salt, pepper and lemon juice.)
Combine the parsley and cilantro (leaves and stems),
garlic, half of the
sliced onion, 1 tablespoon salt, 1 teaspoon pepper, vinegar, 2 tablespoons lemon juice and 1/2 cup olive oil in a food processor; blend into a thick and smooth chimichurri sauce.
METHOD In a large skillet over low heat,
combine the olive oil and
garlic (thinly
sliced or minced) and let it get warm and fragrant (1 minute).
In a small saucepan
combine grapeseed oil, 2 thinly
sliced scallions,
garlic, star anise pods, crushed red pepper, and ginger.
Marinated tofu 1 pound extra firm tofu, cubed 1 tablespoon cilantro, chopped 3 1/2 tablespoons low - sodium soy sauce 3 tablespoons rice - wine vinegar 1 teaspoon sesame oil 1/2 teaspoon black pepper 1/2 tablespoon maple or agave syrup 1 tablespoon molasses 1 tablespoon green onion, chopped Vegetable mix 4 cups cooked spaghetti or rice noodles 1 cup broccoli florets, chopped 1/2 cup carrots, grated 1/2 cup canned water chestnuts, chopped 1/2 cup onion, chopped 1/2 cup mushrooms,
sliced 1 cup cabbage, chopped 4 cups low - sodium vegetable broth 1 cup chili -
garlic sauce 1/2 cup green onion, chopped
Combine the marinade ingredients with the tofu in a zip - top plastic bag or glass dish.
Thinly
sliced and dressed with
garlic, butter, and herbs, the recipe
combines a crispy outside with a creamy center.»
Veggies 8 cups of veggies, roughly chopped (I used broccoli, pepper, zucchini and leftover butternut squash) 2 tbsp of sundried tomatoes,
sliced Combine the veggies with the prepared roasted
garlic sauce and place in an 8 × 8 pan and bake at 350 for 30 minutes.
This Vegan Eggplant & Hummus Flatbread
combines thin
slices of eggplant, creamy hummus and balsamic cherry tomatoes &
garlic.
Combine pork,
sliced onion, 6
garlic cloves, salt and oregano in a large soup pot.
Combine jalapeños, spices, vinegar,
garlic, and carrot
slices in a 2 - quart saucepan over medium heat.
1 cup of butternut squash roasted 1 can of organic black beans rinsed and drained 1 cup of farro cooked 1/2 lime juiced 1 clove of
garlic crushed 1 shallot finely chopped 2 teaspoons of chili powder 1 tablespoon of braggs amino acid whole grain burger bun
sliced avocado In a large bowl
combine squash and black beans.
Combine the chopped tomatoes,
sliced basil, minced
garlic and the remaining 1/2 teaspoon of olive oil in a bowl and add salt and pepper to taste.
Combine tomatillos, remaining onion half,
sliced, remaining
garlic cloves and, serrano chiles in a large saucepan.
In small bowl,
combine HERDEZ ® Pasilla Cooking Sauce, onion
slices, chopped
garlic and orange juice.
Combine sliced roasted pepper, chipotle peppers, adobo sauce,
garlic, vegetable oil, sugar, and salt in a food processor and pulse until a sauce forms.
In a small saucepan,
combine olive oil, coconut oil,
sliced garlic, and cinnamon stick and place over medium - low heat and cook until the oil starts to bubble around the edges of the pan and the
garlic is lightly golden, 5 to 7 minutes.
Combine the ginger,
garlic, water and tamari in a saucepan and add the
sliced tempeh.
Sesame - Ginger Vinaigrette:
Combine 3 tablespoons
sliced DOLE Green Onions, 2 tablespoons chopped cilantro, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 tablespoon grated fresh ginger, 1-1/2 teaspoons honey, 1-1/2 teaspoons water, 1 teaspoon minced
garlic in a small bowl.
green beans, trimmed and cut into 1 - inch pieces (about 1 cup) · 2 medium carrot, diced (about ≤ cup) · 1 teaspoon salt · 1 red bell pepper, seeded and thinly
sliced · 1 green bell pepper, seeded and thinly
sliced · yellow onion, thinly
sliced · 1 cup homemade ketchup (recipe follows) · 1 cup frozen peas · 1 cup pimiento - stuffed olives 1
Combine the chicken, broth, beer, onion, cup cilantro,
garlic, Worcestershire, and seasoning blend in a Dutch oven; bring to a boil.
Mediterranean Black Bean Crostini
Combine rinsed and drained lightly mashed black beans, diced cucumbers, tomatoes, and bell peppers; add minced
garlic, chopped fresh oregano,
sliced scallions, olive oil, fresh lemon juice, and kosher salt and freshly ground black pepper to taste.
Place the red wine, apple cider vinegar, apricot preserves, honey, brown sugar, minced
garlic, ginger, kosher salt,
sliced scallion and chopped cilantro leaves in a large, heavy pan and stir well to
combine.
Roughly chop the mushrooms,
slice the olives, crush the
garlic and
combine with the herbs, oil and a pinch of salt and pepper in a large bowl.
2 Tbsp hot water 2 Tbsp soy sauce 2 Tbsp almond butter 1/4 tsp
garlic powder or 1 clove fresh
garlic 1/4 tsp cracked pepper 1 lb very firm tofu
sliced in thickness to your liking Salt & Pepper Kettle chips crushed
Combine the first 5 ingredients in a blender, then pour in a bowl (or just mix vigorously in a bowl if you don't want to dirty your blender like me).
In this quick and easy dish, canned tuna is
combined with sauteed onions,
garlic, ginger and a hefty dose of curry powder while some
sliced Serrano chile pepper provide a bit of heat.
Combine the chicken stock, thinly
sliced garlic, raw honey, and coconut aminos.
Combine the
sliced mushrooms, tofu,
garlic, rosemary, miso, balsamic vinegar, olive oil, salt and pepper in a large bowl and toss until mushrooms and tofu are evenly coated in the vinegar and oil.
METHOD: Head olive oil in large pan, brown chicken pieces with
garlic and thyme over a high heat for 2 - 3 minutes on each side; add vinegar and bubble until reduced by half; drizzle over soy sauce and honey and shake pan to
combine juices; pour in a good splash of hot water and add the lemon
slices; let liquid bubble and reduce down until syrupy, about 10 minutes or so.