minced garlic fresh
cracked black pepper dried basil havarti cheese (once slice per slice of bread) olive oil
Not exact matches
• 1 1/2 pounds very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt •
Cracked black pepper • 1/4 teaspoon onion powder • 4 tablespoons all - purpose flour, divided use • Olive oil • 2 onions, quartered and thinly sliced • 10 ounces white mushrooms, sliced • 1/2 teaspoon
dried thyme • 2 cloves garlic, pressed through garlic press • 4 cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved for dipping • 4 slices provolone cheese
6 sprigs fresh thyme 6 sprigs fresh oregano 4 cloves garlic 2 thin slices of red onion for sauce 1 orange (or tangerine) peeled / chunked for sauce 1.5 limes zest and juice Kosher salt
Cracked black pepper Coarse ground white
pepper 1 pinch of red
pepper flakes 1/8 cup of olive oil 1/8 cup
dry white wine A dash of your favorite hot sauce
1 tbsp olive oil 1 onion, peeled and chopped 3 cloves garlic, minced 2 carrots, peeled and chopped 2 tsp
dried basil 1 tsp
dried oregano 1 tsp
dried parsley 1 cup white wine 3 tomatoes, chopped 2 cans white beans, drained and rinsed 4 cups vegetable stock 1 tsp sea salt
cracked black pepper 2 cups kale, roughly chopped 6 tsp basil pesto
1 medium onion 2 carrots, peeled and chopped 1 parsnip root, peeled and chopped 1/4 celeriac root, peeled and chopped 2 medium potatoes, peeled and chopped 1/2 cup
dried red split lentils 1/2 head of cauliflower, chopped 1 tablespoon
dried garlic flakes 1 tablespoon sea salt fresh
cracked black pepper fresh parsley grape seed oil for frying 2 L hot water
1/3 cup Naosap Wild Rice (1 cup cooked) 1 carrot, chopped fine 1 small onion, chopped fine 3/4 cups chopped mushrooms, chopped 3 cloves of garlic 1/2 cup walnuts 1/3 cup fresh parsley 1/2 teaspoon cayenne
pepper 1 teaspoon
dried thyme 1 - 2 teaspoons fine sea salt 1/2 — 1 teaspoon fresh
cracked black pepper grape seed oil for cooking about 1/3 cup chickpea flour for coating
Since this batch was going to be used on a pizza, I did not go through that trouble but if you plan on bringing it to a wine and cheese night lets say, then you could roll it out in some plastic wrap and you can even add some
cracked black pepper,
dried or fresh herbs, or cranberries to the outside of the log.
3 cups prepared stuffing mix 1 cup apple cider 2 tablespoons unsalted butter 3/4 cup chopped celery (about 2 ribs) 1/2 cup chopped yellow onion (1 small onion) 1 tart apple (Granny Smith), cored and finely chopped 1 jalapeño chile, seeded and finely minced 1/2 teaspoon
dried thyme 1/2 teaspoon
dried crushed rosemary 1 tablespoon minced fresh flat leaf parsley 1/2 teaspoon coarse kosher salt 1 teaspoon
cracked black pepper
5 tablespoons sweet paprika 1/4 cup coarse kosher salt 1/4 cup granulated garlic 2 tablespoons
dried oregano 2 tablespoons
dried thyme 2 tablespoons onion powder 2 tablespoons
cracked black pepper 2 tablespoons ground cayenne
pepper 2 tablespoons
dried parsley
For the brine: 2 cups water 2 cups apple cider 2 1/2 tablespoons kosher salt 1 tablespoon sugar 1 tablespoon
cracked black pepper 1/2 tablespoon
dried thyme 1/2 teaspoon minced garlic 6 allspice berries 1/2 bay leaf
-- 1 bag
dried Puy French lentils (or other lentil variety of choice)-- 3 carrots, chopped — 3 celery stalks, chopped — 1 large spanish onion, chopped — Pinch of
dried thyme — Pinch of smoked paprika — 3 cloves garlic, chopped — Salt & freshly
cracked black pepper — Vegetable broth or water (I used veggie homemade broth)
For the
dry rub: 4 cloves garlic, minced 1 teaspoon coarse kosher salt 2 teaspoons
cracked black pepper 1 teaspoon
dried oregano 1 teaspoon
dried rosemary 2 tablespoons olive oil 1 (3 3/4 - pound) two - rib prime rib beef roast, trimmed and tied 1/4 to 1/2 cup Creole or Horseradish mustard 1 tablespoon apple wood shavings 1/2 tablespoon mesquite shavings
After cooking the onions for a total of 20 minutes, add 1/2 teaspoon of
dried thyme, 1/2 teaspoon of
dried parsley, season with sea salt and freshly
cracked black pepper, and add 1/2 cup of white wine, turn the heat to a medium - high and mix everything together and cook for about 2 minutes, then add the 3 1/2 cups of vegetable stock into the stock pot and mix it all together, once the stock begins to boil lower the heat to a LOW and let it simmer for exactly 15 minutes
3 cups washed and
dried arugula leaves 1/2 cup shaved Asiago cheese Freshly coarse
cracked black pepper
Grab an 8 ounce piece of firm tofu, drain and pat
dry with paper towels, cut into 2 evenly sized steaks that are about 1/2 inch thick, and season with sea salt, freshly
cracked black pepper and
dried parsley on both sides of each steak
1 teaspoon poppy seeds 1 teaspoon sesame seeds 1 teaspoon
dried minced onion 1 teaspoon
dried fennel seeds (optional) 1/2 teaspoon
cracked black pepper 1/2 teaspoon kosher salt 1/2 teaspoon garlic powder
Finely dice 10 fresh basil leaves and add them to the bowl with the diced tomatoes, season with 1/2 teaspoon of
dried oregano, sea salt and freshly
cracked black pepper, next add 1/2 teaspoon of balsamic glaze and 2 tablespoons of extra virgin Spanish olive oil, mix everything together until it's well mixed, cover the bowl with seran wrap and add it to the fridge
To make the yogurt aioli, finely mince 2 cloves of garlic and add them to a mortar, using a pestle pound the garlic until you form a paste, then add 1 cup of greek yogurt, 1/2 teaspoon of fresh lemon juice, 1/2 teaspoon of
dried parsley, season with sea salt and freshly
cracked black pepper, mix it until it's well mixed, then slowly drizzle in about 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover the mortar with seran wrap and add it to the fridge
Add 1/2 teaspoon of
dried thyme, 1/2 teaspoon of
dried oregano, a pinch of sea salt, some freshly
cracked black pepper, and mash together with the olive mixture
Begin by making the marinara sauce first, finely mince 2 cloves of garlic, then heat a small sauce pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot, add the minced garlics, mix with the oil and cook for about 30 seconds, then add 1 cup of tomato puree, 1/2 teaspoon on
dried parsley, 1/2 teaspoon of
dried oregano, 1/4 teaspoon of white sugar, season with sea salt and freshly
cracked black pepper, mix everything together and lower the fire to a LOW heat
Finely mince 1 clove of garlic, add it to a mortar and pound it with a pestle until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon of balsamic glaze, 1/2 teaspoon of fresh lemon juice, 1/2 teaspoon of
dried dill, season with sea salt and freshly
cracked black pepper and mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish olive oil while you continue to stir, once finished cover with seran wrap and add the sauce to the fridge
Meanwhile, thinly slice 2 cloves of garlic and thinly slice 2 large onions, heat a sauce pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot add the sliced garlic and onions to the pan, you want to mix this occasionally, after about 15 minutes, add a 1/4 teaspoon of white sugar (helps to caramelize the onions) and continue to mix occasionally, after 20 minutes season the onions with 1/2 teaspoon of
dried thyme, sea salt and freshly
cracked black pepper, mix everything together and transfer the caramelized onions to a plate and set aside
Using a spoon push down on the potato mixture until you reach a mashed potato texture, then add 1 cup of Greek yogurt, 1 tablespoon of extra virgin Spanish olive oil, 1/2 teaspoon of
dried parsley, sea salt and freshly
cracked black pepper, mix everything together until well combined
To make the spicy tomato sauce finely mince 2 cloves of garlic, finely mince 1 small
dried cayenne
pepper and finely dice 1/2 of an onion, then heat a frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot add the minced garlic and minced cayenne
pepper, mix with the oil and immediately add the diced onions, cook for about 3 minutes, then add 1 1/2 cups of tomato puree, season with sea salt, freshly
cracked black pepper, a pinch of white sugar and 1 bay leaf, mix everything together, after about 5 minutes add a 1/4 cup of white wine, mix it all together and lower the fire to a LOW heat
After cooking the pumpkin for 20 minutes, add 1/2 teaspoon of
dried thyme, 1/4 teaspoon of smoked paprika, season with sea salt and freshly
cracked black pepper, and mix everything together
To make the yogurt aioli, finely mince 1 clove of garlic, add it to a mortar and using a pestle pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon of lemon juice, 1/2 teaspoon of
dried parsley, season with a generous pinch of sea salt and freshly
cracked black pepper, and mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover with seran wrap and add to the fridge
Begin by making the garlic yogurt sauce, finely mince 1 clove of garlic and add it to a mortar, using a pestle pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon onion powder, 1/2 teaspoon
dried dill and 1/2 teaspoon fresh lemon juice, season generously with sea salt and freshly
cracked black pepper and mix everything together until well combined, cover with seran wrap and add it to the fridge
Cut off between 1 - 2 inches from the stalk of 8 fresh asparagus, rinse them under cold water and pat them
dry with paper towels, then brush them with some extra virgin Spanish olive oil, a kiss of fresh lemon juice, lightly season with sea salt and freshly
cracked black pepper
Add 4 ounces of cream cheese into a bowl, dice 4 ounces of smoked salmon, which is about 2 slices (the easiest way to dice up smoked salmon is to roll up each slice like a cigar, cut it right down the middle and then thinly slice it), then add the diced smoked salmon to the bowl with the cream cheese, next add 1/2 teaspoon of
dried dill, 1/2 teaspoon of onion powder, season with freshly
cracked black pepper and mix everything together until well mixed, cover with seran wrap and add to the fridge for at least 15 minutes
While the pita breads are cooling off, lets get our filling ready, add 1 tin of tuna to a bowl, along with some cut green Spanish olives and some cut cherry tomatoes, add a 1/4 teaspoon of garlic powder, a 1/4 teaspoon of
dried oregano, 1 tablespoon of extra virgin Spanish olive oil, season with sea salt and freshly
cracked black pepper and mix everything together
5 cups cooked pinto beans, rinsed and drained 3 large cloves of garlic, minced 1/2 cup diced yellow onion 1 teaspoon
dried oregano 1 teaspoon ground cumin 1/2 teaspoon chili powder
cracks of fresh
black pepper
Savory: Sprinkle with a good pinch of sea salt,
cracked black pepper, garlic powder, and
dried herbs like basil.
Once the oil get's hot add the minced garlic and the diced onions, mix with the oil and cook for about 3 minutes, then add the diced bell
peppers and continue to mix, after about 5 minutes add the chopped shrimp, season with 1/2 teaspoon of
dried thyme, 1/2 teaspoon of smoked paprika, a generous pinch of sea salt and freshly
cracked black pepper, mix everything together and cook for another minute and a half, then add 1/2 cup of water, once the water begins to boil add 1/2 cup of couscous, mix everything together, place a lid on the sauce pan and turn off the heat, after 5 minutes of steaming remove the lid and fluff up the couscous with a fork
To make the the mojo picon sauce add a 1/2 inch thick slice of baguette bread and 2 cloves of garlic to a baking tray and into a pre-heated oven, bake and broil option 210C - 410F for 15 minutes, after they have slightly cooled add the toasted bread and roasted garlics to a tall plastic cylinder or food processor, also add 1 clove of raw garlic, 2 jarred roasted red bell
peppers, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of
dried cumin, 1 teaspoon of white wine vinegar, 2 tablespoons of water, 1/4 cup of extra virgin Spanish olive oil and season everything with sea salt and freshly
cracked black pepper, using a handheld mixer or food processor, puree everything until it's well pureed, then transfer to a bowl and set aside
Finely mince 2 cloves of garlic and add them to the pan, mix with the oil and then add 1 cup of tomato puree, 1/2 teaspoon of
dried oregano, 1/2 teaspoon of
dried parsley, 1/2 teaspoon of sea salt, a pinch of white sugar and some freshly
cracked black pepper, mix everthing together and lower the fire to a LOW heat
Next add 1 teaspoon of
dried thyme, a generous pinch of freshly chopped chives, season with sea salt and freshly
cracked black pepper, and mix it all together
Line the slices of sweet potatoes in a single layer on a cutting board and brush the tops of them with some extra virgin Spanish olive oil, then season with sea salt and freshly
cracked black pepper, then dust them off with some smoked paprika and a sprinkle of
dried thyme
Ingredients 2 large sweet potatoes, peeled and cubed 1/2 -1 tsp kosher salt 2 - 3 Tbsp milk 1 Tbsp olive oil 1 - 2 tsp fresh rosemary, finely chopped * Fresh
cracked black pepper to taste Extra olive oil for drizzling * I use a lot of
dry herbs but this is one of those situations when fresh is a must!
1/2 cup (5 ounces or 140 grams) coarse kosher salt 1/2 cup dark brown sugar, packed 3/4 teaspoon
cracked black pepper 1 1/2 teaspoons
dried lemon zest 1 teaspoon granulated garlic 1/2 teaspoon
dried ginger
1 tb
dried oregano pinch of sea salt and
crack of freshly ground
black pepper 3 organic eggs, beaten (or for vegans measure 1/4 cup of chia seeds into a bowl and add 3/4 cup of fresh filtered water.
2 pounds head - on large shrimp (or one pound headless 21 / 25 shrimp; 10 shrimp per person) 2 tablespoons Creole or Cajun seasoning (see recipe below) 1 pound unsalted butter, divided 1 cup finely chopped yellow onion (about 1/2 medium onion) 6 cloves garlic, peeled and minced (about 2 tablespoons) 1/2 cup finely chopped celery (about one rib) 1/4 cup minced fresh parsley 1 tablespoon ground cayenne chile 1/2 teaspoon
dried thyme 1/2 teaspoon
dried oregano 2 teaspoons coarse kosher salt 1 tablespoon freshly
cracked black pepper (use a large grind) 2 tablespoons Worcestershire sauce 2 teaspoons hot sauce 2 teaspoons fresh lemon juice Lemon wedges, for serving Crusty bread, for serving 4 green onions, chopped, for garnish
«My new favorite pasta «sauce» is sun -
dried tomatoes processed with their oil,
cracked black pepper, Maldon salt, the juice of a Meyer lemon, and torn basil leaves.
For the
dry rub: 2 tablespoons
cracked black pepper 2 teaspoons sweet paprika 1 tablespoon kosher salt 1 teaspoon garlic powder 1 teaspoon granulated onion 1 teaspoon
dried parsley 1 teaspoon chile powder 1 teaspoon
dried oregano 1 teaspoon granulated sugar
Ladle into bowls and top with
dried parsley, shredded cheddar cheese, and
cracked black pepper.
4 small chicken breasts, skin removed 2 cups chicken stock 2 tablespoons
dry sherry or white wine (optional) 1 bay leaf or bouquet garni sachet 700g mixed vegetables of choice (carrots, cauliflower, leeks, cabbage, asparagus, baby corn, peas) 2 teaspoons cornflour 2 tablespoons low - fat milk 2 tablespoons chopped mixed herbs (parsley, thyme, oregano, marjoram) or 1 teaspoon
dried mixed herbs Freshly ground or
cracked black pepper, to taste 6 sheets filo pastry Olive or canola oil spray
The finish is
dry with a dose of American oak for structure leaving one reminded of vanilla,
cracked black pepper, strawberry seeds, and late spring naps.
Salmon or tuna in a pouch or can: For a quick take on a salad, toss them with some canned diced tomatoes and add in seasonings like
dried basil, garlic salt, and freshly
cracked black pepper.
For the
dry rub: 2 tablespoons sweet paprika 2 tablespoons hot Hungarian paprika 2 tablespoons celery seed 2 tablespoons cracked black pepper 2 tablespoons ground cumin 2 tablespoons brown sugar 1 tablespoon dried oregano 1 tablespoon ground cayenne pepper 1 tablespoon Colman's Dry Mustard 2 teaspoons sage 2 California Bay leaves, crumb
dry rub: 2 tablespoons sweet paprika 2 tablespoons hot Hungarian paprika 2 tablespoons celery seed 2 tablespoons
cracked black pepper 2 tablespoons ground cumin 2 tablespoons brown sugar 1 tablespoon
dried oregano 1 tablespoon ground cayenne
pepper 1 tablespoon Colman's
Dry Mustard 2 teaspoons sage 2 California Bay leaves, crumb
Dry Mustard 2 teaspoons sage 2 California Bay leaves, crumbled
Rub: 2 tablespoons
cracked black pepper 1 tablespoon coarse kosher salt 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon
dried parsley 1 tablespoon chili powder 1 teaspoon
dried oregano 1 tablespoon hot Hungarian paprika
2 cups raw pumpkin seeds you have scooped out of your pumpkin 2 tablespoons kosher salt 1 tablespoon olive oil 1/2 teaspoon smoked paprika 1/2 teaspoon
dried ginger powder 1/2 teaspoon
cracked black pepper