Recipe calls for 2 T fresh thyme leaves, and 2
T chopped fresh thyme??
Not exact matches
Ingredients: 10 slices of soft, white bread / 3/4 C
chopped fresh flat - leaf parsley / 1 large egg yolk / 2
t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges
t fresh lemon juice / 2
t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges
t Worcestershire sauce / 1 1/2
t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges
t Tabasco sauce / 7
t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges
t Dijon mustard / 1/2
t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges
t paprika / 1/2
t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges
t dried
thyme / 1/2
t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges
t celery seeds / 1/4
t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges
t freshly ground black pepper / 5
T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges
T olive oil / 1 pound
fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C
chopped onion / 1/4 C each, seeded and
chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.
Ingredients: About a lb, give or take, of salmon or any other fish you might have, in chunks, skin removed (clams are an obvious choice too) / 3 cups chicken broth / 2 slices bacon,
chopped / 1 onion, diced / 2
T flour / 1 bay leaf / 2 sprigs
fresh thyme leaves,
chopped / 2 large potatoes, peeled and
chopped / 2 cups milk / 1 cup half & half / 2
T sherry vinegar / Dash of Worcestershire sauce (optional) / Salt & pepper to taste.
1/2 cup vinegar 1/2 cup lime juice 1/2 cup red wine 6
fresh malagueta chiles,
chopped, or substitute tabascos or serranos 1 small onion, finely
chopped 2 cloves garlic, minced 1 tablespoon sugar 1 tablespoon
chopped fresh oregano or 1 teaspoon dried oregano 1 teaspoon dried
thyme 1 teaspoon salt Freshly ground black pepper 1 Two - pound
T - bone steak, 1 inch thick
What's in it: — 2
T olive oil — 1 container portobello / cremini mushrooms, sliced — 1/2 large sweet onion, thinly sliced — 2 garlic cloves, minced — 1 teaspoon
fresh thyme,
chopped — 1/4 cup balsamic vinegar — 1 tube store bought polenta, cut into 1/4 inch slices — Salt and pepper to taste — 3 cups baby arugula — Optional: shaved parmesan cheese
crimini mushrooms -3
T fresh thyme -1 / 2 t salt -1 / 2 t pepper -2 T fresh sage -5 cups vegetable broth -2 1/2 cups wild rice blend (I used Bob's Red Mill)-1 1/2 cups dried apples, coarsely chopped -3 / 4 cup flat - leaf Italian parsle
T fresh thyme -1 / 2
t salt -1 / 2 t pepper -2 T fresh sage -5 cups vegetable broth -2 1/2 cups wild rice blend (I used Bob's Red Mill)-1 1/2 cups dried apples, coarsely chopped -3 / 4 cup flat - leaf Italian parsle
t salt -1 / 2
t pepper -2 T fresh sage -5 cups vegetable broth -2 1/2 cups wild rice blend (I used Bob's Red Mill)-1 1/2 cups dried apples, coarsely chopped -3 / 4 cup flat - leaf Italian parsle
t pepper -2
T fresh sage -5 cups vegetable broth -2 1/2 cups wild rice blend (I used Bob's Red Mill)-1 1/2 cups dried apples, coarsely chopped -3 / 4 cup flat - leaf Italian parsle
T fresh sage -5 cups vegetable broth -2 1/2 cups wild rice blend (I used Bob's Red Mill)-1 1/2 cups dried apples, coarsely
chopped -3 / 4 cup flat - leaf Italian parsley
Directions: Saute
chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1
t fresh thyme if you have it / Mix milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread cooked leeks over cheese, pour egg milk mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove from oven, lift out of tart pan base, place on a rack to cool a bit / Serve while warm / Swoon.
What's in it: — 2
T olive oil — 1 container portobello / cremini mushrooms, sliced — 1/2 large sweet onion, thinly sliced — 2 garlic cloves, minced — 1 teaspoon
fresh thyme,
chopped — 1/4 cup balsamic vinegar — 1 tube store bought polenta, cut into 1/4 inch slices — Salt and pepper to taste — 3 cups baby arugula — Optional: shaved parmesan cheese