start
by peeling the garlic and add it into the bowl of your food processor.
Not exact matches
Some of the stories make Charles Dickens look positively cheerful: there is Henry Willis, who at six months was discovered «in a hole in a bed, where he had been for four days, his skin
peeling from his body because no one had turned him over»; Tom Stevens, whose fundamentalist caregiver rubbed feces in his face and gave him «nightly baths of
garlic and vinegar, followed
by an enema»; William Hance, who at ten watched as his seven - year - old sister was raped in the bed they shared.
Start
by peeling the ginger, then chop it finely and crush the
garlic cloves.
1) Remove the chickpea skins
by pinching chickpeas softly until their skins come off 2) Add de-skinned chickpeas,
peeled and chopped
garlic, olive oil, water and salt and blend in a blender 3) Garnish with paprika powder and serve with pita bread, tortilla chips, toast, etc..
Start
by adding the onion (chopped) and
garlic (
peeled) to the bottom of the slow cooker.
3 bundles callaloo or 3 bunches fresh spinach, washed, tough ribs removed, coarsely chopped 4 cups coconut milk (made
by soaking 4 cups grated coconut in 4 cups of hot water for 1/2 hour, then straining it) 2 cups milk 2 cloves
garlic, minced 2 medium onions, chopped 1 bunch scallions, chopped 1/4 pound pumpkin or Hubbard squash,
peeled and coarsely chopped 1/4 pound butter Salt and pepper to taste Habanero hot sauce to taste
1 teaspoon thin slices
peeled galangal 1 clove
garlic,
peeled 1 1/2 tablespoons finely julienned kaffir lime leaves 1/4 teaspoon turmeric powder 1/4 cup minced lemongrass 5 dried piquin chiles, seeded and soaked 10 minutes in lukewarm water, chopped fine 2 tablespoons fish sauce (Nam Pla) 1 egg, well beaten 2 tablespoons granulated sugar 2 cups coconut milk (not coconut cream) 1 1/2 pounds snapper (or catfish or trout) fillets, sliced into strips 1 / 2 - inch thick 8 banana leaves, cut 14 inches
by 10 inches 1/2 pound fresh spinach, stems removed
1/4 c olive oil + 1 finely chopped medium onion + 6 thinly sliced
garlic cloves + pinch red pepper flakes + 1 basil sprig, plus extra for garnish + one 28 - oz can whole
peeled San Marzano tomatoes, crushed
by hand + 3 tsp red wine vinegar + kosher salt and freshly ground black pepper + cooked spaghetti, for serving
3 tbsp butter + 3 tbsp olive oil + 1 finely chopped medium onion + 6 thinly sliced
garlic cloves + pinch crushed red pepper flakes + 1 basil sprig + one 28 - oz can whole
peeled San Marzano tomatoes, crushed
by hand + 3 tsp red wine vinegar + 3 tbsp vodka + 1/2 c heavy cream + salt and pepper + cooked tortellini, for serving
3 tbsp olive oil + 4 thinly sliced
garlic cloves + 6 anchovy fillets + one 28 - oz can whole
peeled San Marzano tomatoes, crushed
by hand + 2 tsp red wine vinegar + 1 c pitted and crushed kalamata olives + 3 tbsp capers, rinsed + pepper + cooked penne, for serving + finely chopped parsley, for garnish
1/4 c olive oil + 1 lb (3 small) beef short ribs + kosher salt and freshly ground black pepper + 1 finely chopped medium onion + 4 thinly sliced
garlic cloves + 4 c chicken stock + one 8 - oz ham hock + one 28 - oz can whole
peeled San Marzano tomatoes, crushed
by hand + 2 tsp red wine vinegar + 1 tsp dried oregano + 1 small basil sprig + cooked fusilli, for serving + grated Pecorino Romano, for garnish
By the time the pasta is cooked and drained the tomatoes and
garlic should have softened up and you can gently squeeze the
garlic in the pan and remove the
peel.
Serves 6 - 8 Recipe
by Barefoot Contessa / Heavily Adapted
by Winner Dinners / Inspired
by Cravings Bistro 3 pounds Roma / plum tomatoes, cut in half lengthwise 1/2 pound carrots,
peeled and cut into 1 - inch pieces 1/4 cup plus 2 tablespoons olive oil 1 tablespoon sea salt 1-1/2 teaspoons black pepper 2 cups onions, chopped 6
garlic cloves, chopped 2 tablespoons butter 1/4 teaspoon crushed red pepper flakes 1 (28 - ounce can) plum tomatoes, with their juice 2 ounces fresh basil, chopped 1-1/2 teaspoons dried crushed rosemary 1/2 teaspoon dried thyme 1 (32 - ounce container) chicken stock 2/3 cup brown sugar, packed
Non-stick cooking spray 2-1/4 pounds russet potatoes,
peeled and cut into 3 - inch
by 1 / 4 - inch
by 1 / 4 - inch batons 3 tablespoons canola oil 1 teaspoon kosher salt plus more for serving 1 teaspoon black pepper plus more for serving 4
garlic cloves, minced 2 tablespoons flat leaf parsley, chopped
Begin
by cutting a 1 pound pumpkin in half (I used a 2 pound pumpkin and used half of it for this recipe), then deseed it using a spoon, using a potato
peeler peel off all the skin from the pumpkin, making sure to also remove the white parts left behind
by the skin, cut the pumpkin into small chunks that are about 1/2 inch
by 1/2 inch in size, also finely mince 2 cloves of
garlic and finely dice 1/2 of an onion
Ingredients: 2 pounds Russet potatoes,
peeled and quartered 1 head
garlic, separated into cloves and
peeled 1/4 teaspoon
garlic powder 3/4 teaspoon salt 1/2 teaspoon black pepper 3/4 cup freshly grated Pecorino Romano cheese 2 tablespoons chopped fresh Italian parsley 2 eggs, separated 1 whole egg 1 cup Italian Bread Crumbs Canola or vegetable oil for deep frying Makes 60 Croquettes - Serves 12Printable VersionPut the potatoes and
garlic into a large saucepan with enough cold water to cover
by 2 inches.
600g dried haricot beans400g smoked pancetta — or ventrèche, if you can find some (see know - how) 400g piece unsmoked free - range British bacon 400g (about 6) British free - range toulouse sausages (from larger supermarkets or butchers) 1/2 carrot1 small onion 1/2
garlic bulb, cloves separated and
peeled 1/2 celery stick 1/2 leek 1/2 small bunch fresh thyme50g duck fat3 tbsp tomato purée2.5 litres good quality fresh chicken stock2 confit duck legs (tinned or in vac - packs, from larger supermarkets or butchers) For the topping Handful breadcrumbs, toasted in a pan with a little oil until goldenHandful fresh parsley, finely chopped You'll also need Large (5 litre) casseroleLarge piece of muslin (from cook shops or larger supermarkets) Cook's stringBaking paper Soak the beans for 24 hours in enough cold water to cover
by about 15 cm (see make ahead).
ingredients SPAGHETTI PIE unsalted butter (for greasing the pan) 2 tablespoons extra-virgin olive oil 1 medium yellow onion (finely chopped) 2 cloves
garlic (
peeled, finely chopped) 1/4 pound broccoli or broccoli rabe (trimmed, stems and florets chopped into 1 / 4 - inch thick pieces — about 2 1/2 cups) 1 pound hot or sweet Italian sausage (removed from casings) 1 tablespoon tomato paste 1 28 - ounce can whole
peeled tomatoes (drained, crushed
by hand) Kosher salt (to taste) 1 pound dried spaghetti 3/4 cup whole milk 3 large eggs 2 teaspoons freshly ground black pepper 2 1/2 cups sharp yellow cheddar cheese (grated, 8 - ounces) 2 1/2 cups fontina cheese (grated, 8 - ounces) 1 1/2 cups Parmigiano - Reggiano cheese (freshly grated, 3 - ounces, divided) 1 tablespoon fresh sage (finely chopped)
3 tablespoons vegetable oil 2 cups onions, diced 5 cloves
garlic, minced 1/2 chili pepper of choice, seeded and diced 1 (2 -
by - 1 inch) hunk fresh ginger,
peeled and minced 1 1/2 to 3 tablespoons curry powder * (preferably Madras - style) 1 teaspoon ground cumin 1/4 teaspoon cayenne 1/4 teaspoon ground turmeric 1 teaspoon salt 2 (15 - ounce) cans chickpeas, drained and rinsed thoroughly 1 (17.5 - ounce) package 8 - or 10 - inch whole wheat tortillas
First, prep your marinade
by mixing together, hoisen sauce, minced
garlic, tamari, ground ginger, and dried orange
peel.
Apart from its use in curry powders, it works well
by itself with anything oily or fatty, so turning cooked
peeled potatoes in butter or oil with turmeric gives a good result, as would doing the same with carrots or parsnips; adding
garlic and lots of parsley would be even better.
Recipe
by Kristin Sheehan, Executive Chef Ingredients, Makes 2 - 4 servings 2 BOU Vegetable flavored Bouillon cubes 2 tablespoons vegan butter 1 leek, sliced (white and light green parts only) 3
garlic cloves minced 4 oz shiitakes, stemmed and sliced 1/2 cup dry white or red wine 2 cups farro 4 strips of meyer lemon
peel 4 sprigs fresh thyme 1 -LSB-...]
Rainbow Quinoa Bowl
by Erin Yeschin INGREDIENTS: Roasted Sweet & Purple Potatoes: 1 large sweet potato,
peel and diced 6 small purple potatoes,
peeled and diced 2 tsp extra virgin olive oil 1/2 tsp chili powder 1/4 tsp cumin 1/4 tsp kosher salt 1/4 tsp red pepper flakes Quinoa: 1 cup quinoa 2 cups veggie broth 1/2 tsp kosher salt, divided 1/2 tsp chili powder 1/2 tsp cumin 1/4 tsp
garlic powder Juice of half a lime 2 tablespoon cilantro, chopped Raw Additions: 1 cup black beans, rinsed and drainedRead more
Roasted Red Pepper HummusMakes About 6 Servings (multiplied
by 5 for the party) 12 oz organic sodium free garbanzo beans, drained and rinsed1 organic red bell pepper, roasted,
peeled and seeded1 Tbsp chopped red onion 1 clove of
garlic, minced 1 Tbsp tahini Juice of 1 lemon 2 Tbsp olive oil1 / 4 tsp cayenne pepper (to taste) 1/2 tsp ground...
Chopping
garlic must also be done, which proves to be quite fun as we must first
peel it and use the flat blade of our knives to smash it open
by pressing the knife with the palm of our hands.