Not exact matches
We settled on meatloaf, thinking that you could make it look sort of like a camel's hump... you know... if he was wearing a girdle of camel's hair, he had to have done something with the rest of the camel... I modified the linked recipe by
adding Worcestershire sauce,
garlic and onion, and I thought it turned out a bit
dry, but it wasn't bad, especially with a topping of vidalia onions browned in olive oil, balsamic vinegar, and a little more honey.
Then
add two crushed cloves of
garlic, a sprinkling of
dried herbs and some olive oil and sauté them for about three to four minutes, until the mushrooms turn slightly brown.
Next drain the sun -
dried tomatoes in the colander and
add them to the pan with the tins of tomatoes, tahini, crushed
garlic, chilli, salt and pepper.
1 onion, chopped 1/2 cup butter 4
garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon
dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (
add more for a thinner soup)
Heat a glug of olive oil in a pan on medium heat and
add in the onions,
garlic, pine nuts and
dried herbs.
1 can of Garbanzo Beans, drained, with 2 TBSP liquid reserved 1 small, ripe avocado 2 peeled
garlic cloves 2 TBSP lemon juice 3 TBSP water 1 big bunch of washed and
dried cilantro, stems mostly chopped off Salt and Pepper to taste (
Add Cayenne if you're feeling spunky!)
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4
garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup
dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I
added a little more
garlic, carrots and celery than the recipe called for.
Adding freshly chopped herbs, sun -
dried tomatoes,
garlic and olives gives them a strong Mediterranean kick - you won ' t even know these are fat bombs!
Add blueberries,
dried cranberries,
garlic and chipotle chili to the food processor with 1 cup reserved coffee from the reconstitution.
Drain the soaking mixture, reserving 1/4 cup of the liquid, and
add the chilies and
dried tomatoes to a food processor with the tomatoes, jalapeno powder,
garlic and salt.
Add the
garlic, basil, parsley, sun -
dried tomatoes, Parmesan, salt, pepper, lemon zest, lemon juice, and balsamic vinegar.
I like to
add a few salt - cured capers to the jar I pack the
dried tomatoes in, along with the
garlic and herbs.
I tripled this recipe,
added dried Italian herbs, some grated pecorino romano and
garlic powder and patted it out on parchment paper.
2 tablespoons OLIVE OIL 2 cups thinly sliced LEEKS (white part only) 2 roughly chopped ONION 4 cloves
GARLIC, smashed 1/2 teaspoon
dried DILL 1/2 teaspoon
dried ROSEMARY 1/2 teaspoon
dried THYME 4 cups RUSSET POTATOES, peeled and 1/2» cubed 5 cups chicken or vegetable BROTH 2 tablespoons NUTRITIONAL YEAST (such as Bragg's —
adds cheesy flavor) 1/4 cup dairy - free DAIYA CHEDDAR STYLE CHEESE SHREDS or cheddar cheese 1/2 teaspoon SEA SALT or to taste BLACK PEPPER to taste
Add 2/3 of the sun -
dried tomatoes to a food processor with half the basil, the
garlic, pine nuts, nutritional yeast and salt and pepper and pulse to combine.
Add dried oregano, crushed red pepper, chopped pepperoni slices, and minced
garlic cloves; sauté 2 minutes.
When the ham bone is ready to come out, I
add one tablespoon of extra virgin olive oil with a little
dried thyme,
garlic powder and the vegetables to the broth.
In a food processor or high - powdered blender,
add garlic, basil, sun -
dried tomatoes, nutritional yeast, olive oil, walnuts, salt, pepper, and 1/4 cup water.
Add to small bowl, along with other
dry ingredients including almond flour, salt, pepper, chili powder and
garlic powder.
Method: Heat a large pot with a «good glug» of olive oil
Add the garlic and red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as nee
Add the
garlic and red onion
Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as nee
Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets
dry,
add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as nee
add a splash of wine and continue to cook When the onions are translucent,
add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as nee
add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors
Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as nee
Add the tomato sauce and cook for about 15 minutes
Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as nee
Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as needed
Mrs. Grimes Black Beans, peppers, onions,
garlic, salsa, chicken broth, and
dried herbs and spices are
added to a slow cooker then simmered until the vegetables are tender.
Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of
garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown /
Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use
dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.
We had about 12 children and I made the passata by heating 2 tablespoons of extra virgin olive oil,
adding finely chopped
garlic and
dried mixed herbs, letting it cook for a couple of minutes then
adding 2 tins of chopped tomatoes.
I doubled the
garlic, butter, lemon peel, and S&P, cut back a little on the lemon juice and
added some
dry white wine, a large chopped shallot and a pinch of red pepper flakes.
What makes this chicken spaghetti very special is that in addition to fresh tomatoes, basil,
garlic, and spinach, I also used sun -
dried tomatoes and red pepper flakes to
add lots of flavor!
To a 6 - quart slow cooker
add 2, 15oz cans Mrs. Grimes Black Beans that have been drained and rinsed, 2 chopped bell peppers, 1 — 2 minced jalapeno peppers (1 is mild enough for Cameron to eat,) 1/2 chopped yellow onion, 3 minced
garlic cloves, 1 cup salsa, 2-1/2 cups chicken broth, and herbs and spices including chili powder, cumin, salt, and
dried oregano.
Then sauté some
garlic in olive oil in a large wide pan, and
add the cleaned, drained, and
dried spinach leaves to the pan.
I love to
add savory flavors to my breads (sun -
dried tomatoes,
garlic, and olives are actually my favorite ones), but this time I wanted something really nourishing, so I decided to go for a combination of rye, buckwheat, and wholemeal flours enriched with seeds and nuts for a crunchy texture.
(Serves 3) Ingredients 150g maize couscous 1 tbsp
garlic oil 1/2 pepper 2 tomatoes Green tips of 4 spring onions 120g tinned chickpeas, drained weight 2tbsp
dried cranberries 1tsp Fodify Moroccan Spice Mix 1tbsp balsamic vinegar Salt and pepper Method Make up maize couscous as instructed on the packet and leave to cool
Add the
garlic oil to the couscous and mix thoroughly Finely chop the pepper, tomatoes and spring onion tips.
I rubbed the cubed pork butt with a spice mixture, seared it off in two batches,
added a chopped onion, half a red pepper, a few
dried chiles, some
garlic and a can of diced tomatoes.
Add seasoning - red pepper flakes,
garlic powder,
dried Italian herbs and salt.
I
added in a little bit of seasoning to the ground beef [
dried parsnips, oregano,
garlic powder, onion powder, basil (and some Old Bay, of course)-RSB-.
Add finely diced carrot and mushrooms to the onion and
garlic mixture and sauté gently until the carrot becomes cooked and mushrooms brown and become
dry (all their liquid cooks out).
vegetable oil 1 onions (peeled and chopped) 2 red and yellow or green peppers (cored and chopped) 1 clove
garlic (peeled and chopped) 3 large tomatoes peeled, seeded and chopped or 3/4 tin of ready peeled and chopped tomatoes
Dried Chilli flakes (traditionally they use a regional piment called Piment D'esplettes which is delicious but any chilli flakes are fine to
add to your taste) 1 sprig of thyme salt and pepper Method: Heat the oil in a fying pan and
add the onions, cooking them on a low to medium heat until softened.
Now heat 2 tbsp of oil in a pan and
add dried red chillies,
garlic, ginger, green chilies and sauté for some time.
Add the
garlic, sun -
dried tomato puree (substituted for the tomato paste), basil and salt to the tomatoes and bring to simmer over medium heat.
Combine biscuit mix with salt,
garlic powder and parsley, and
add about 1 cup of warm water (you don't want it too wet or too
dry, so you may need to adjust with a little more mix or a little more water).
What's in it: 2 Tablespoons olive oil 5 cloves of
garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk of celery, finely chopped (about 1/2 cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half
dried oregano, but use any that you like, fresh or
dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt
added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to taste
1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled fresh ginger 3
garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups
dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt
added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
Add the sun -
dried tomatoes,
garlic, and olives and cook for another 2 minutes.
In my own bed, I
add bread to feed the bacteria and speed up fermentation,
garlic and ginger to amp up the flavor, dashi kombu (
dried seaweed) to
add umami and depth, and chile peppers to repel pantry bugs.
Ingredients: 2 tablespoons olive oil for frying 1 small white onion, finely chopped 2 medium - sized carrots, finely chopped 1 pack of Sainsbury's Mushroom Mince 3 cloves
garlic, minced 1cup of cooked brown lentils 1 tin of chopped tomatoes or Italian passata 3 tablespoons tomato paste 2 teaspoons fresh thyme leaves + extra for sprinkling 1 / 4teaspoon salt, or to taste 1 tablespoon of
dry basil 1 teaspoon of miso paste (optional but
adds a depth of flavour) Pasta of your choice — I have used linguine
I deglazed the pan with a little white wine after the shrimp and
added a little organic chicken stock to the cauliflower as it seemed too
dry, and put in two toes of God's Gift to the palete (
garlic) thru a press at the very end.
Add garlic and saute for another minute,
adding up to 1/2 cup water if mixture gets too
dry.
In a measuring cup or medium bowl,
add the
garlic cloves,
dried oregano, cumin, salt, pepper and orange and lime juice; stir until combined.
Add the cumin, chili powder,
dried oregano, salt and pepper, 4 cloves
garlic, zest and juice of 1 orange, and the zest and juice of 1 lime to the blender.
3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of
garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup
dry white wine 2 Tablespoons hot paprika) If not available,
add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.
Add the
dried mushrooms,
garlic, ginger, coriander, peppercorns, star anise, and 8 cups of water to the pot.
Add the
garlic, if using, along with the spices /
dried herbs and sauté for about 1 more minute, until fragrant.
Be sure to
add garlic and thyme if you're using plain slow - roasted or sun -
dried tomatoes.