Stir in
the crushed garlic and cook for a few minutes, until aromatic.
Add
the crushed garlic and cook for another minute, stirring from time to time to prevent from burning.
Not exact matches
Once the spinach has
cooked peel
and crush the
garlic into a frying pan
and add the beans (after draining them).
2 pounds lean pork, diced 1/4 cup butter 1 cup chopped cabbage 2 onions, chopped 1 green (or slightly ripe) mango, sliced 1 cup white wine or coconut milk (see recipe, here) 2 tablespoons Ceylon Dark Curry Powder, recipe here 2 teaspoons tamarind paste or pulp 3 cloves
garlic,
crushed 1 habanero chile, seeds
and stem removed, minced 2 medium eggplants, peeled
and chopped 2 chayotes, peeled
and chopped (or substitute hubbard squash) 1 cup
cooked navy beans
3 tablespoons vegetable oil 3 tablespoons butter 3 tablespoons Trinidadian Curry Paste, recipe here 2 onions, chopped 2 cloves
garlic,
crushed and minced 1 tablespoon freshly grated ginger 3 medium tomatoes, chopped 2 tablespoons lime juice 2 pounds
cooked lobster meat
Add olive oil
and crushed garlic cloves
and chicken sausage
and cook until
garlic becomes fragrant
and sausage is browned, about 2 minutes
Add the
garlic, oregano
and crushed red pepper,
and continue
cooking until the onion is light golden in color, stirring often so the
garlic doesn't brown.
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups
cooked or canned chickpeas, drained well
and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1
garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled
and finely shredded 1 small or 1/2 medium beet, peeled
and finely shredded large handful each parsley
and mint leaves (optional) 2 cardamom pods,
crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
About 30 minutes or so before you're ready to start
cooking, get the charcoal going. While the charcoal is heating up, remove the pig from the cooler,
and rub all over with the
crushed garlic.
Turn down the heat to a simmer, add 4
crushed garlic cloves,
and cook until the beans are soft (about 4 hours).
Stir in the
garlic, 2 teaspoons ginger, 3/4 teaspoon turmeric
and 1/8 teaspoon
crushed red pepper,
and cook for 1 minute.
Heat oil in a pressure
cooker, add finely chopped vegetables,
crushed garlic and grated ginger in it
and sauté for 2 - 3 minutes on medium heat.
Just made my own version of this soup using beluga lentils, adding one clove
crushed garlic to the lentils as they
cooked with carrot
and ginger.
This marinated chicken is made even easier with the Pop
and Cook Crushed Garlic.
250g / 9oz
cooked chickpeas 1 tbsp Truffle oil, or 1 heaping tsp truffle paste * 1 fat
garlic clove,
crushed 1 generous tbsp rosemary, finely chopped A squeeze of lemon Salt & pepper 1/4 cup + 1 tbsp olive oil (possibly extra virgin),
and extra for garnish 1/4 cup (more or less) water or stock 1/2 tsp pepper 1/2 tsp salt, or to taste
for casserole: 1 tbsp olive oil 1 medium onion, chopped 2
garlic cloves, minced 1/2 tsp onion powder 1/2 tsp
garlic powder 1 tsp dry mustard 1/4 tsp
crushed red pepper flakes 1 tsp paprika 1/3 cup nutritional yeast flakes 1 medium baking potato, peeled, diced finely 3/4 cup
cooked white (navy) beans 3/4 cup raw cashews 1 cup water 1 tbsp apple cider vinegar salt
and freshly ground pepper 450 to 500 g short, dry pasta 1 cup fresh or frozen green peas
Lentil Filling: 2 tbsp olive oil 3 cloves
garlic,
crushed 1 brown onion, finely diced 2 - 3 tbsp curry powder 2 small potatoes, peeled
and diced 1 cup diced carrot 2 cups bite - sized cauliflower florets 3 cups
cooked brown lentils 1/2 cup vege stock 1 x 400g can chopped tomatoes 1 tbsp tomato paste 1 tsp coriander flakes 2 - 3 tsp pure maple syrup sea salt & fresh black pepper
To the same pan (but without chicken), add chopped tomatoes, spinach,
garlic,
crushed red pepper, 1/3 of the chicken (sliced into small strips)
and half the bacon (already
cooked and drained of fat).
Add grated onion - tomato,
crushed garlic - ginger, turmeric powder, sprouted lentils, beans, grain
and about 3 cups of water in a pressure
cooker and cook for 5 - 6 whistles.
To
cook the mushrooms heat up one tablespoon of olive oil
and add the
crush garlic,
cook for a couple of minutes, keep stirring from time.
Add the
crush garlic clove
and cook for another minute.
can
crushed tomatoes 2
garlic cloves, chopped 1 chipotle pepper in adobo sauce 1/2 jalapeño, seeded
and chopped 1 cup
cooked pinto beans or black beans, drained
and rinsed if canned 12 (8 - inch) corn tortillas, cut into 8 pieces, or store - bought tortilla chips
Ingredients: Prep Time: 15 mins
Cook Time: 20 mins Serves 4 1 box (16 ounces) pasta, penne 1 pound extra large shrimp, peeled
and deveined 1/2 cup
and 2 tablespoons Lawry's Herb &
Garlic Marinade, divided 1 large yellow onion, chopped 1 can (28 ounces)
crushed tomatoes 1/2 teaspoon black pepper 1 tablespoon honey 3 oz crumbled feta cheese
Add the
garlic, sage leaves
and crushed red pepper;
cook for an additional minute, until fragrant.
I think it starts with the usual, oil, onion,
garlic, add cumin, coriander,
crushed pepper,
cook... add chopped tomatoes, fresh or canned,
and two tbsp peanut butter, Add your chopped greens,
cook covered, finish with some lemon, salt to taste.
Add the
crushed garlic and all the spices
and cook for 1 minute, make sure to stir frequently to prevent the
garlic from burning.
Another variation of this marinade — made by those who are more health - conscious, such as
cooks in upmarket restaurants — eliminates the oil
and introduces Sprite (the soft drink): it consists of tomato ketchup, lime juice, Sprite, soy sauce (in a respective ratio of 5:3:3:2)
and a bit of
crushed garlic.
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
Gently
cook, stirring occasionally, until the oil is fragrant
and the
garlic and crushed red pepper flakes are lightly toasted, about 10 minutes.
Add the onion,
garlic and crushed red pepper flakes,
and cook, stirring frequently, until softened, 10 to 12 minutes.
ingredients ROASTED CHICKEN
AND PIMENTO MAC AND CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted butter (plus more for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon mustard powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2 and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to tas
AND PIMENTO MAC
AND CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted butter (plus more for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon mustard powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2 and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to tas
AND CHEESE
cooking spray (for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted butter (plus more for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves
garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon mustard powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2
and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to tas
and 1/2 cups sharp cheddar cheese (shredded) 2
and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to tas
and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (
crushed) Kosher salt
and freshly ground black pepper (to tas
and freshly ground black pepper (to taste)
Stir in
garlic and crushed red pepper, season lightly with salt;
cook, stirring, until
garlic is tender, about 30 seconds longer.
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
While
cooking, add 1/3 cup toasted almonds, 1 package (ripe) cherry tomatoes, 12 basil leaves
and 1 peeled
crushed garlic clove in food processor with a little olive oil
and chili flake
and S&P.
You can mix up the veggies... for instance right now I am eating it with some kale I
cooked up in the EVOO /
garlic mixture
and added a pinch of
crushed red pepper for a little kick, but I have also used chopped up Swiss chard.
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.
In a dutch oven,
cook onion,
garlic, oregano
and crushed red pepper in 1 tablespoon oil.
Add the onion,
crushed garlic, celery,
and carrot
and cook for 5 minutes, or until softened.
To the final soup, I included some chopped carrots
and celery with the onion
and garlic and ended up using a large can of san marzano tomatoes which I
crushed and cooked down as directed.
2 large
garlic cloves 1/2 teaspoon kosher salt Pinch of saffron threads 2 teaspoons roughly chopped fresh ginger 2 teaspoons sweet paprika 1 teaspoon smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 1 cup canned
crushed tomatoes (BPA - free brand) 2 tablespoons extra virgin olive oil 1 large onion, halved lengthwise
and thinly sliced 1/2 cup dry white wine or dry vermouth 3 cups
cooked chickpeas 2 cups chickpea
cooking liquid 12 ounces baby spinach (or chopped spinach) 1/4 cup raisins 2 tablespoons sliced Spanish green olives (optional) Sherry vinegar
and olive oil, for drizzling
1 cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white
and light green parts sliced (about 2 cups) 3 cloves
garlic, chopped 1/4 teaspoon
crushed red pepper flakes 4 cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean
cooking liquid, plus 1 more cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2 cup flat - leaf Italian parsley leaves
1 pound chicken,
cooked and chopped 1 tablespoon olive oil 1 small onion, chopped 3 cloves
garlic, minced 2 teaspoon chili powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1 can (28 ounce)
crushed tomatoes 1 can (10.5 ounce) chicken broth 1-1/4 cups water 1 can (4.5 ounces) chopped green chilies 1 can (15 ounce) black beans, drained
and rinsed 1/4 cup fresh cilantro, chopped (optional but yummy!)
Ingredients: 2 normal people / 4 Gwyneths 1/2 cup uncooked quinoa 1/2 cup
cooked chickpeas,
crushed 1 clove
garlic, minced 4 scallions, white
and light green parts only, thinly sliced 1/4 cup Italian parsley, finely chopped Zest of 1 lemon (Use a Microplane grater!)
1/2 tablespoon olive oil 1/4 medium yellow onion, chopped finely 1 cloves
garlic,
crushed or minced 1/4 bell pepper, chopped 1/2 tablespoon chili powder 1/2 tablespoon cayenne 1/2 teaspoon ground cumin Salt
and pepper to taste 1-1/3 cups soy meat crumbles (like Yves, LightLife, or MorningStar) Half a 15 - ounce can
crushed tomatoes 1 cup
cooked kidney beans, drained (half a 15 - ounce can)
Add the
garlic, orange zest
and crushed red pepper
and cook over moderate heat, stirring, until the
garlic is softened, about 2 minutes.
1 cups dried lentils (or 2 cups already
cooked lentils) 1 - 2 tablespoons extra virgin olive oil 1 large onion, chopped 5
garlic cloves, minced 1 - 2 tablespoons chipotle hot sauce (can substitute chopped chipotle in adobo) 2 teaspoons coarse kosher salt 2 tablespoons chili powder 1 teaspoon ground cumin 1 orange or red bell pepper, chopped 1 green bell pepper, chopped 1 jalapeno, seeded
and minced 1 28 - ounce can
crushed tomatoes 2 cans of beans - I used black
and kidney but any are fine!
1.5 cups dried chickpeas, soaked in cold water overnight (or substitute well drained canned chickpeas
and omit the
cooking) 2 - 2 1/2 lemons, juiced 2 - 3
garlic cloves, peeled
and crushed a big pinch of salt 4 tablespoons tahini (sesame paste)
While it's roasting
cook your green beans with
garlic and onions, add a 14 oz can of
crushed tomatoes I used these.