Sentences with phrase «about garlic in»

I found an answer from the ASPCA to a person enquiring about garlic in dog foods.

Thus I would not be too concerned about garlic in this food.

Not exact matches

In other places, a large Niçoise salad (native to Nice) costs about $ 12 and aubergine farcie (eggplant stuffed with chopped meat and garlic), another local specialty, costs about $ 8.

Another thing about smelly is that depending on the foods the consume... say some would smell of Herbs & Sp - i - ces that they consume within their foods in addition to garlics, onions... some do smell like a sp - I - ce shops but that is not conditionally Muslims but rather say Asians whom foods is of the richest in such «Herbs & Hotsp - I - ces».

Made the bread tonight as per the recipe book «ml» and «g» measurements, and subbed in walnuts for almonds because that's what I had — Just testing a slice covered in my home made walnut and kidney bean spread... Yummy Think I need a touch more salt but I'm always a bit worried about over seasoning... I used mixed herbs but think I would love to add some garlic (powder maybe) next time, and use selected herbs rather than the commercial mix.

There are several commercial bottling companies that make a fantastic line of fruit BBQ sauces, and with the predominance of roadside stands selling «just - picked» berries, it's easy for anyone to grab a handful of berries, put them in a saucepan with some spices (garlic, salt, pepper, paprika, savory, cumin, etc.) and whip up sauces which are heavenly on chicken, turkey, and just about any fish filets or steaks.

Heat the oil in a large saucepan and saute the chiles, onion, and garlic until the onion is soft, about 7 minutes.

Place the garlic and 2 cups of oil in a heavy casserole and roast covered in a 325 - degree oven until the garlic browns, about 45 minutes to an hour.

1 yellow wax hot pepper, seeds and stem removed, chopped 6 cloves garlic 2 cups split pea flour 1 cup water 1 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon dried thyme 1 teaspoon commercial West Indian masala 1 teaspoon baking powder Soy or canola oil for frying (about 1 inch deep in a frying pan)

Add in garlic and oregano and let sweat for about a minute.

About 15 minutes in to the roasting time, chop your onions and garlic.

In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4 - 5 minuteIn a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4 - 5 minutein olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4 - 5 minutes.

Saute garlic in olive oil for about a minute, being careful not to let it burn.

Sauté the onion and garlic with olive oil in a large skillet over medium heat until the onions are soft and transparent (about 5 minutes).

Heat the olive oil in a large skillet on medium heat for about a minute, then add the garlic.

Other accompaniments included baked sweet potatoes, avocado crema (blend two avocados in the food processor with a big handful of cilantro leaves, lime juice, salt, and garlic to taste plus a bit of water to blend), Frog Ranch salsa, and red cabbage slaw (thinly slice a head of red cabbage and add a handful of cilantro, about 3 tbsp apple cider vinegar, a drizzle of honey, and sea salt).

Black garlic is produced by «fermenting» whole bulbs of fresh garlic in a humidity - controlled environment in temperatures of about 140 to 170 degrees F for 30 days.

Heat oil in pot and add onion, carrot, celery, and garlic, allowing them to sweat for about 5 until softened.

Add in the bell pepper and garlic and stir - fry for about 2 - 3 minutes minutes.

Add in the garlic and continue to cook until fragrant, just about another minute.

Toss about a clove's worth of garlic in the skillet and let it bubble for a few minutes, until just starting to turn golden.

Roasted garlic and summer herb salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few teaspoons of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long

1 medium - size spaghetti squash, cut in half lengthwise 1/2 medium onion, chopped 1 garlic clove, chopped 1 tablespoon Cabot Salted Butter 1 1/2 cups chopped broccoli 1/2 teaspoon dried dill 1/4 teaspoon salt Pinch of freshly ground black pepper 4 ounces grated Cabot Seriously Sharp Cheddar (about 1 cup)

Add in onions and garlic, and cook for about 2 minutes.

In a large sauté pan heat oil and sauté onions and garlic until soft, about 5 minutes.

Stir in the garlic and harissa and cook for about a minute, until fragrant (don't overcook).

Wrap the garlic cloves in foil and bake for about 30 minutes, until soft.

Stir in lemon juice, garlic, oregano, thyme and basil until fragrant, about 2 minutes; season with salt and pepper, to taste.

It was small — only about a cup and a half total in the package — but since I usually add about one large garlic clove for every cup of snap peas it was easy to figure out the amounts.

Place onion and garlic in a frying pan coated with cooking spray over medium heat for about 3 minutes, add ground meat / vegan option and cumin and cook until browned, about 10 minutes.

In a large stockpot, sweat onions and garlic until translucent, soft and fragrant in about 2 tablespoon olive oil on low heaIn a large stockpot, sweat onions and garlic until translucent, soft and fragrant in about 2 tablespoon olive oil on low heain about 2 tablespoon olive oil on low heat.

To add a little bit more flavor, you could first saute» your onion and garlic in about 1 tablespoon bacon drippings or oil for 5 minutes, then add the rest of the ingredients.

I sautéed them in bacon fat with garlic and onion and simmered them for about a half hour with some chicken broth.

I cook kale in a very similar way, but before I start I marinade the about two cloves of garlic, about the same amount of ginger finely chopped and a large peeled tomato, diced, in the juice of half a lemon, before throwing them all in just before the end (actually, I usually throw in some small prawns with them but I know that won't go down here...!)

In a blender, combine the eggs, the roasted garlic cloves, the nutritional yeast, and a small handful (about 1/4 cup worth) of the chickpeas.

Add in garlic and cook until garlic just becomes tender and fragrant, about 2 minutes.

Add onion and cook until translucent about 5 minutes; stir in garlic and cook 1 - 2 minutes.

In a large skillet, over medium to high heat, add the olive oil and garlic and cook until fragrant, about 1 minute.

After a quick steam in the microwave, you'll stir - fry it with onion, garlic, and ginger for about 5 minutes.

-- would this recipe work if I added these items, or would they just burn in the bottom of the pan (mostly concerned about the garlic — but open to leaving them out)?

Slice squash in half, remove seeds, rub insides with a touch of salt and / or minced garlic, place face down in a baking pan with about 1/4 cup water and allow to bake about 40 minutes, or until knife easily pokes through skin.

Method: Pre heat the oven to 400 degrees Fahrenheit Saute the onions and cook for about 7 - 10 minutes until translucent and soft, adding salt to taste along the way While the onions are cooking, toss the zucchini and potatoes, separately, in the olive oil, garlic powder and salt, set aside When the onions are cooked, transfer to a baking dish Add a layer of zucchini, sprinkle the vegan parmesan Repeat with the potatoes and then zucchini until the dish is covered, sprinkling the cheese along the way

SAUCE: In a large nonstick skillet, add beef, onion peppers, chili powder and cumin and cook over medium - high heat until beef is browned and crumbled (about 7 minutes) Add garlic and cook for an additional minute.

I tossed it in a little lemony basil vinaigrette which takes about 5 seconds to mix together since it's just a little lemon, garlic olive oil, basil, salt, and sugar.

Often big fancy places like Whole Foods will have roasted garlic cloves for sale (there are about 15 in a head) or you can even nab some from the salad bar.

Melt additional 1 tablespoon of butter in skillet, add garlic, mushrooms and onion and cook for about 6 minutes.

Stir in the garlic and cook until fragrant, about 1 minute.

3 Tablespoons reduced sodium soy sauce 2 Tablespoon peanut or canola oil 1 teaspoon grated lemon zest (from 1 lemon) 2 Tablespoons fresh lemon juice (from 1 lemon) 1 Tablespoon minced fresh ginger root 1 Tablespoon minced garlic (about 2 cloves) 1 Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch cubes Salt, Pepper to taste Vegetables for skewering: choose your favorites like zucchini, yellow squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes in water

In a blender add the chopped tomatillos, poblanos, serranos, onion, garlic, epazote leaves, parsley leaves, romaine lettuce, power baby greens, toasted anise seeds, toasted cumin, peppercorns, salt, 1 to 1 1/2 cups of chicken stock and a drizzle of extra virgin olive oil, and blend well for about 3 - 4 minutes until pureed.

My SO saw it and didn't think he'd like it (he wasn't crazy about Ina's rich version) and said he'd prefer spinach our regular way — sauted in evoo, red pepper and garlic.