That's about 1,996 tomato -, vinegar - and sugar - based sauces, most using (you guessed it) garlic, and
almost seasoned with salt and pepper.
Not exact matches
They had us over for lunch one day last year
and made onions this way: you cut an X
almost all the way through the onion; drizzle
with olive oil;
season with salt and pepper; wrap it in foil
and throw it on the charcoal
with the rest of your meal.
Add ground beef to skillet,
season with salt and pepper or
seasoned salt,
and brown until
almost done.
Season with the
salt and pepper, stir
and keep cooking until the zucchini are
almost soft.
Brush lightly on both sides
with oil,
and season generously on both sides
with salt and pepper until
almost completely coated.
Add asparagus;
season with salt and pepper and cook, covered, until
almost tender, 3 minutes.
Season with salt and pepper and cook until
almost cooked through, but still a little firm, about 20 to 25 minutes.
Toss new or fingerling potatoes in a good amount of olive oil,
season with salt and pepper,
and roast until
almost tender (they'll cook two more times, so don't go too far here).
Season with salt and pepper and cook, stirring occasionally, until livers are deeply browned —
almost burned, really — 5 — 8 minutes.
Toss in the shrimp,
season with salt,
pepper, oregano,
and cumin
and saute until
almost cooked though
and both sides are golden.
Add beef, pork, pancetta,
and vegetables; cook, breaking up meat
with a spoon, until moisture is
almost completely evaporated
and meat is well browned, 25 — 30 minutes;
season with salt and pepper.
A mixture of cream
and eggs,
seasoned with salt and pepper was poured over the vegetables
and baked till
almost set.
To make the dressing, combine the mayonnaise, mustard, vinegar, olives,
peppers, garlic, anchovies, onion, oregano,
and parsley in a food processor
and pulse until
almost smooth (it should be a little chunky);
season with salt and pepper.