Not exact matches
Blueberry Chipotle Barbecue
Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium
Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3
cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy
sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium
sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a
sauce pan over medium
sauce pan
over medium heat.
To prepare the corn
sauce: Roast the unpeeled garlic
cloves in a large, heavy skillet
over medium - high heat, shaking the pan often, until lightly browned, about 8 minutes.
Ingredients: 1 onion, chopped 1/4 cup olive oil 2 carrots, diced 2 stalks celery, chopped 2
cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon ground cumin seed 1 bay leaf 2 cups dry lentils 8 cups water 2 tablespoons sherry vinegar salt to taste ground black pepper to taste 2 Tablespoons NW Elixirs Hott
Sauce # 1 Instructions: In a large soup pot, heat oil
over medium heat.
Ingredients: 1 each onion diced 3 each garlic
cloves minced 1 each smoked ham hock 1 teaspoon ground cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons apple cider vinegar 2 Tablespoons NW Elixirs Hott
Sauce # 1 Salt and Ground black pepper to taste 3 cups dry black eyed peas, soaked in water overnight 8 cups of water Instructions: Soak the Black Eye Peas in cold water
over night.When ready to cook; in large pot heat olive oil and add onions, sauté until translucent.
Super simple
sauce — couple
cloves garlic, can crushed tomatoes, s & p, stock cube — pour
over patties for last few minutes of baking.
Put the chicken, pork, vinegar, soy
sauce, bay leaves, and seven of the smashed garlic
cloves in a shallow pot
over medium heat.
Linguine with creamy tomato, thyme, caper and bacon
sauce slightly adapted from the always great Olive magazine 4 slices of bacon, cut into 1/2 cm pieces 2 large garlic
cloves, crushed 6 sprigs of fresh thyme 1 x 400g can of chopped tomatoes 2 teaspoons granulated sugar salt and freshly ground black pepper 2 tablespoons capers — soak them in cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan,
over high heat, cook the bacon, stirring occasionally, until crisp.
For the cauliflower Alfredo
sauce, place the cauliflower, garlic
cloves, vegetable broth, and Heavenly Heavy Cream in a large frying pan or saucepan, and bring to a simmer
over medium heat.
Pour some
sauce over top and garnish with several of the reserved cooked garlic
cloves.
Beef Satays
over Thai Salad 1.5 lbs sirloin steak, cut into 1 - inch cubes 4 stalks lemongrass, bottom third only, peeled and minced 2
cloves garlic, minced 2 tbsp cooking oil 2 1/2 tbsp lemon juice 2 3/4 tsp sugar 1/2 tsp salt 1/4 tsp fresh - ground black pepper 2 tbsp Asian fish
sauce 1 tbsp water 3/4 tsp rice - wine vinegar pinch dried red - pepper flakes 1 small head romaine lettuce, cut crosswise into 1 / 2 - inch strips (about 1 quart) 2 carrots, peeled into strips 1 cucumber, peeled, halved, seeded, and diced 1/2 cup lightly packed cilantro leaves 1/4 cup chopped fresh mint
Habanero Basting
Sauce for Pork Chops 4 boneless loin pork chops 1 cup water 1/2 cup sugar 2 tablespoons salt 6 juniper berries, bruised (lightly bashed all
over with a spoon) 2 fresh habanero chiles, seeds and stems removed, chopped 1 teaspoon freshly ground white peppercorns 1 teaspoon freshly ground black peppercorns 1 teaspoon freshly ground coriander seeds 3 bay leaves, crushed 4 whole
cloves 1 teaspoon dried thyme
Mark's Red
Sauce Courtesy of Mark Brown Ingredients: 3 Dried Ancho Chiles 2 Guajillo chiles 2 Chipotle Chiles 4 C. Water 1 Can Tomato sauce 4 Cloves Garlic, smashed and minced 2 Shallots, finely minced 4 Whole Cloves, crushed 12 Black Peppercorns, crushed 1 tsp Salt 1 T. Olive oil Directions: Place the water in a 8qt stock pot, add the dried chiles, bring to a boil over high heat, reduce to medium low, and cook for 1 hour, or until all peppers are
Sauce Courtesy of Mark Brown Ingredients: 3 Dried Ancho Chiles 2 Guajillo chiles 2 Chipotle Chiles 4 C. Water 1 Can Tomato
sauce 4 Cloves Garlic, smashed and minced 2 Shallots, finely minced 4 Whole Cloves, crushed 12 Black Peppercorns, crushed 1 tsp Salt 1 T. Olive oil Directions: Place the water in a 8qt stock pot, add the dried chiles, bring to a boil over high heat, reduce to medium low, and cook for 1 hour, or until all peppers are
sauce 4
Cloves Garlic, smashed and minced 2 Shallots, finely minced 4 Whole
Cloves, crushed 12 Black Peppercorns, crushed 1 tsp Salt 1 T. Olive oil Directions: Place the water in a 8qt stock pot, add the dried chiles, bring to a boil
over high heat, reduce to medium low, and cook for 1 hour, or until all peppers are soft.
Grilled Wahoo with Rustic Tomato
Sauce by @bigchinkitchen INGREDIENTS 12 to 14 ounce Wahoo fillets, about 1 - 2 inches thick 2 tbsp olive oil (plus more for fish) 2 garlic
cloves, minced 2 anchovies, packed in oil, chopped 1 1/2 cups cherry or grape tomatoes, halved 2 tsp capers, drained 1/4 cup Kalamata olives, chopped 1/2 lemon, zested and juiced 1 tsp fresh oregano, chopped 1 tsp fresh parsley, roughly chopped DIRECTIONS Heat the grill or grillpan
over the stove on highRead more
Heat the pasta
sauce and whole garlic
cloves in a large skillet
over medium heat; add chicken.