Sentences with phrase «blend of garlic»

All is then slowly cooked with a braised blend of garlic, shallots, ginger, galangal, turmeric, lemongrass, bay leaf, and lime.

The wood - burning stove is sizzling with the sweet aroma of adobo sauce, a soy based blend of garlic and spice that is a staple of the Philippines.

Grilled Chicken Thighs with Chile Herb Sauce Grilled Chicken Thighs with Chile Herb Sauce — chicken thighs marinated in a blend of garlic, spices and lime juice.

If you prefer spicy foods, you should try Kimchi, a traditional Korean dish from fermented veggies and blend of garlic, spices, chili peppers, and scallions.

We take the goodness of naturally gluten - free quinoa and combine it with Shiitake mushrooms and our chef's irresistible blend of garlic, onion and seasonings for a delicious snack or meal that you won't believe came out of a cup.

tilapia fillets blackening or Cajun seasoning (a blend of garlic powder, salt, pepper, and cayenne pepper)

Today however, we're tossing our chickpeas in a blend of garlic, oregano, sea salt, and lemon zest with a hearty sprinkling of parmesan cheese.

The dressing is a blend of garlic, ginger, cilantro, scallions, a bit of salt, soy sauce and several rawit peppers from Indonesia.

In this recipe that homey pairing is jazzed up with a potent blend of garlic, red chili flakes and black pepper that will get your tastebuds dancing.

With undeniably delicious flavor, enjoy the savory blend of garlic, onion, poppy and sunflower seeds — a gluten - free twist on a New York classic.

The sharp spice from the chili flakes and the chopped serrano chili added a nice layer of flavor to the SouthEast - Asian blend of garlic, shallots, and ginger simmering in coconut milk.

This special marinade is made up of a blend of garlic powder, paprika, red and black pepper, -LSB-...]

With its hearty blend of garlic, brown sugar, soy, citrus, and Creole seasoning, our Pourable Steakhouse Marinade adds all the flavor you could ever want in a steak!

Not exact matches

The squash are stuffed with a mix of black rice, artichokes, cannellini beans, kale, almonds, lemon, garlic and thyme, and then topped with pomegranates and a drizzle of tahini, to create the most delicious mix of textures and a a beautiful blend of flavours.

Other Path of Life products include frozen vegetables such as broccoli florets, rainbow cauliflower and butternut squash; and veggie blends including kale and butternut squash, cauliflower and pea curry, roasted garlic cauliflower and Tex - Mex corn and mukimame.

This beef tenderloin roast is coated with a simple blend of salt, pepper and garlic and served with a chunk sauce made with mushrooms and port wine.

An Asian / Thai variant on traditional habanero sauce, Bee Sting Honey N» Habanero features a hint of black pepper, lemon and garlic blended in a pure honey base.

Meanwhile add rinsed and drained chickpeas, tahini, garlic, rest of the lemon juice, salt and pepper to a food processor and blend until completely smooth.

This is a hearty stew of tender chicken thighs, plump shrimp, and a blend of andouille and chorizo with lots of onion, bell peppers, celery, garlic, and spices!

Tossing everything with olive oil, grated garlic and a shredded Italian cheese blend finished off this simple, satisfying side perfect for the 4th and the rest of summer.

- Once the garlic becomes aromatic, sprinkle in the remaining 2 tablespoons of flour (the tablespoons can be a bit «heaping») over the onion / mushroom mixture, and stir well to combine and blend; next, slowly add in the hot beef stock, stirring all the while to avoid any little flour «lumps» from forming.

An easy blend of cumin and garlic seals in the big flavors of the ribeye steak for a delicious main course.

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).

-LSB-...] nutritious recipe from ThePPK.com blends garlic, cauliflower and basil to get the «pesto» part of the soup, and -LSB-...]

Lucky Dog Hot Sauce Red Label features a well balanced blend of Habanero, Jalapeno and Serrano peppers, creating a sweet - heat balance that's reminiscent of an Asian chile - garlic sauce.

One of my favorite classic Indian recipes is Saag Paneer — spinach cooked in a perfectly spiced blend of onions, garlic, ginger and peppers and served with rice or naan.

Saag Paneer For One — a classic Indian dish made with spinach, a wonderful blend of spices, garlic, ginger, onions and pieces of homemade paneer cheese.

I don't have a strict recipe for it - I just use my immersion blender to blend an entire bunch of cilantro with a few cloves of garlic and enough water, lime juice, and olive oil until it makes a creamy consistency.

Saag Paneer For One, a classic vegetarian Indian dish made with spinach, a wonderful blend of spices, garlic, ginger, onions and pieces of homemade paneer cheese.

It hosts a blend of natural aphrodisiacs thanks to the garlic, pumpkin seeds and avocado.

Although the flavors were delicious (mushrooms, garlic, olives lentils, rosemary, and thyme), I accidentally blended the ingredients for the burger too well and I created a paste instead of a nice chunky mixture to make the patties.

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

You can view my ranch dressing mix here, but it's simply a blend of parsley, chives, garlic and onion powder, salt, pepper and dried dill.

Hummus is a Levantine Arab dip made of chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic.

To make the dressing, blend the sunflower seeds with the juice of half a lemon, garlic, water, nutritional yeast and a pinch of salt.

Process until the whole cloves of garlic and the onions are blended well.

Mmmmmm... Garlic rubbed toasted slices of baguette topped with a mix of slow roasted grape tomatos, sliced black olives, capers, fresh basil, and fresh mozzarella, all blended with a really good olive oil and some of the roasted garlGarlic rubbed toasted slices of baguette topped with a mix of slow roasted grape tomatos, sliced black olives, capers, fresh basil, and fresh mozzarella, all blended with a really good olive oil and some of the roasted garlicgarlic....

For the cashew cream add cashews, tahini, juice of a lime, garlic, water, salt and pepper to a blender and blend until completely smooth.

If you blend your hummus with a hand held mixer, do grate the garlic cloves before giving them to the chickpeas, to make sure you will not have any larger pieces of it in your mouth later on.

It has a wonderful blend of Mexican spices such as cumin, oregano, and garlic, balanced by a blend of smoked paprika and brown sugar.

Once the mushrooms are added, the rich flavor of the mushrooms just blends right in with the onions and garlic.

1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley

The magic for this dish is all in the sauce — a blend of ginger, garlic and other spices that will make your kitchen smell like what Amazing would smell like if it had a scent.

Ingredients: Fine durum flour, olive oil, tofutti better than ricotta cheese ® (water, expeller blend of natural oils: palm fruit, soybean and olive, non-gmo (tofu, soy protein), maltodextrin, dairy free cheese cultures, dairy free romano cheese, vegetable lactic acid, natural blend of gums: locust bean, guar, cellulose, xanthan and carrageenan, brown rice, agar agar, gum arabic, organic apple cider vinegar, garlic powder, onion powder, white pepper, tomato flavor, oregano, organic sugar, vegetable mono and diglycerides, citric acid, sea salt.)

Spice up your favorite chili with the hearty flavor of BUSH»S ® Beans, masterfully simmered in our original chili sauces, made with a special blend of chilies, spices, garlic and onions.

It's a simple blend of fresh tomatoes, basil and garlic.

For a quick caesar dressing, blend together 1/4 cup tahini, 1/4 cup water, 2 tbsp lemon juice, squirt of dijon, 2 tbsp nooch, 2 garlic cloves, salt, and tons of pepper.

First of all, this salsa of roasted tomatillos, garlic, and jalapeno blended with creamy avocado is phenomenal.

The citrus blended with the sweet (I used honey) was to die for... I used fresh rosemary and of course plenty of garlic so this dish was a 10.

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.