Combine lemon juice with olive or flax oil, freshly
crushed garlic and pepper to make a light and refreshing salad dressing.
Not exact matches
1/4 cup whole Jamaican pimento berries (or 1/8 cup ground allspice) 3 Scotch bonnet chiles (or habaneros), seeds
and stems removed, chopped 10 scallions (green onions), chopped 1/2 cup chopped onion 4 cloves
garlic, chopped 4 bay leaves,
crushed 1 3 - inch piece ginger, peeled
and chopped 1/3 cup fresh thyme 1 teaspoon freshly ground nutmeg 1 teaspoon freshly ground cinnamon 1 teaspoon salt (or more, to taste) 1 tablespoon freshly ground black
pepper 1/4 cup vegetable oil 1/4 cup lime juice Water
Peel the
garlic and crush it into a pan with a glug of olive oil, salt
and pepper.
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4
garlic cloves —
crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1
garlic clove — minced pinch of cayenne
pepper 1 teaspoon cumin 1 large leek, white
and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
Crush the
garlic and place it in a frying pan with the cumin, salt,
pepper and olive oil.
4 ounces fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves,
crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled
and chopped (or substitute ginger) 10 shallots, peeled
and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves
garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black
pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here
Next drain the sun - dried tomatoes in the colander
and add them to the pan with the tins of tomatoes, tahini,
crushed garlic, chilli, salt
and pepper.
Then stir in the tomato puree,
crushed garlic cloves, finely chipped coriander, cumin, chill flakes, lime juice, tahini, salt
and pepper.
can tomato sauce, chopped
garlic, salt
and pepper, oregano, basil a pinch of sugar
and crushed red
pepper flakes.
Then throw in your peeled, whole
garlic cloves,
crushed red
pepper and herbs.
-- one jar or resealable tupperware container — a bunch of beets, — 1 cup vinegar (I recommend red wine or white)-- 1 tbsp sugar -1 tbsp diced / minced or
crushed garlic (less if you're a vampire or still have tastebuds)-- some fresh cracked
pepper and some sea salt.
Delicious with ranch dressing, or for a tasty white sauce, whisk together a couple tablespoons of sour cream, a squeeze of lemon juice,
crushed garlic, chopped fresh basil, salt
and pepper to taste.
It's quite light
and fresh
and yet you get all the flavors of sesame seeds,
garlic, scallions, vinegar, soy sauce, black
pepper and chili sauce
and finished with
crushed peanuts to add to the protein
and taste of this recipe.
Add the sliced onion,
crushed garlic, salt,
and pepper (if using).
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.
In a small bowl, combine the brown sugar, salt, powdered ginger, cinnamon,
garlic, cloves, black
pepper,
and crushed red
pepper.
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)
Place shrimp in a medium nonreactive bowl
and toss with lime juice, 1/4 cup cilantro, half the
garlic, 1/4 teaspoon salt
and 1/4 teaspoon
crushed red
pepper.
Add the mushrooms, bell
pepper, onion, celery,
crushed tomatoes, Italian seasoning
and garlic powder
and stir to combine.
FOR THE LAMB SAUCE 1 large onion, diced 1 tablespoon olive oil 1 pound lean ground lamb 2
garlic cloves, minced 1 1/2 teaspoons salt 1 teaspoon dried oregano, crumbled 1 teaspoon cinnamon 1/4 teaspoon sugar 1/4 teaspoon black
pepper 1 pound eggplant, peeled
and cut into 1 / 2 - inch cubes 1 (28 - to 32 - ounce) can
crushed tomatoes
2 chicken seitan cutlets
pepper 1 Tbsp chili oil 2 cloves
garlic,
crushed 1/4 cup kalamata olives, pitted
and coarsely chopped 1/4 cup green olives, pitted
and coarsely chopped 2 Tbsp chopped fresh parsley 3/4 tsp capers 1/3 cup white wine
2 cups cherry or grape tomatoes 1/3 cup almonds, lightly toasted 1 clove
garlic 12 basil leaves 1 - 2 anchovies filets (or to taste) 2 tsp capers 1 pinch
crushed red
pepper 1/4 cup freshly grated Parmesan cheese 3 Tbsp extra-virgin olive oil 1 pound whole wheat penne pasta Coarse salt
and freshly ground
pepper
The shrimp picks up plenty of acid
and heat with a gentle pickle of citrus,
crushed red
pepper,
and garlic.
broccoli rabe (fresh or frozen), trimmed
and chopped (if fresh) 2 cloves
garlic, minced salt
and freshly ground black
pepper ~ 2 cups smoked mozzarella, grated (I probably used a bit more) 1/2 cup freshly grated Parmesan handful sliced black olives
crushed red
pepper flakes
In a food processor, combine the tomatoes, almonds,
garlic, basil, anchovies, capers,
crushed red
pepper, cheese,
and a good pinch of salt
and pepper.
250g (about 1 / 2 lb or 4 small - medium) red onions, peeled
and quartered lengthwise 250g (about 1 / 2 lb or 6 medium) shallots (eschalots), peeled
and halved lengthwise 90 ml (6 Tbsp) olive oil, divided Salt
and black
pepper 1 Tbsp dried oregano 450g (1 lb or 2 cups) uncooked puy (French green) lentils 1litre (4 cups) vegetable stock 2
garlic cloves, peeled
and crushed 2 Tbsp za'atar, divided 1 tsp ground cumin 1 Tbsp cider vinegar 200g (7oz) young spinach leaves 300g (10 1/2 oz) soft goat's cheese, cut or broken into 2 - 3 cm (1 ″) pieces 2 Tbsp pumpkin seeds, toasted
In a medium bowl, combine chili powder,
garlic powder, onion powder,
crushed red
pepper flakes, cayenne
pepper, oregano, paprika, ground cumin, sea salt,
and black
pepper.
2 tbsp white wine vinegar 1 large clove
garlic,
crushed pinch each salt
and pepper 1 tbsp olive oil 2 tbsp mayonnaise
5 large eggs 1 cup egg whites 3/4 teaspoon kosher salt 1/2 teaspoon black
pepper 2 tablespoons chopped oregano 2 tablespoons olive oil, divided 8 ounces turkey sausage, removed from the casing
and crumbled 1 pound (about 4) red potatoes, sliced thin 3 cups chopped kale 3/4 cup cherry tomatoes, halved 1 clove
garlic,
crushed Salt
and pepper to taste
1 1/2 pounds carrots, peeled
and sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red onion, thinly sliced 2 cloves of
garlic, minced 2 tablespoons grated fresh ginger 3 cups reduced - sodium vegetable broth 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon cinnamon salt
and pepper, to taste 2 teaspoons fresh lime juice
crushed red
pepper, to taste chopped fresh cilantro
In a bowl, mix the flour, baking powder, Italian seasoning,
crushed red
pepper,
garlic powder,
and salt.
For this, I heated a nonstick pan
and added pumpkin puree along with
garlic and crushed peppers.
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell
pepper, core
and seeds removed, finely diced 1 yellow bell
pepper, core
and seeds removed, finely diced 2 tablespoons grape seed oil 3
garlic cloves, chopped or pressed through a
garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black
pepper pinch of cayenne (optional) 1 (28 ounce) cans
crushed tomatoes, don't drain
Meanwhile, in 5 1/2 - to 6 - quart saucepot, combine soy sauce,
garlic, ginger, sesame oil,
and crushed red
pepper.
In the same pan, heat the rest of the olive oil until hot then add the ground turkey, pressed
garlic, fennel seeds,
crushed red
pepper flakes
and season with kosher salt
and freshly ground black
pepper.
Italian - Style Beef Sausage Variation: Prepare Italian - Style Beef Sausage by combining 1 pound Ground Beef (93 % lean or leaner) with 1 teaspoon fennel seed, 1/2 teaspoon salt, 1/4 teaspoon coriander, 1/4 teaspoon
garlic powder, 1/4 teaspoon paprika, 1/4 teaspoon black
pepper and 1/8 to 1/4 teaspoon
crushed red
pepper in large bowl, mixing lightly but thoroughly.
1 small red or yellow onion, peeled
and cut into 4 pieces 1 2 - inch piece ginger, peeled
and coarsely chopped 5 cloves
garlic, peeled
and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile
peppers, stem removed
and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly
crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly
crushed) 2 whole cloves 1/2 cup water 14 oz.
Melt butter in small pot with
crushed garlic, liberally brush on corn
and season with salt
and coarse black
pepper.
Stir in the
garlic, 2 teaspoons ginger, 3/4 teaspoon turmeric
and 1/8 teaspoon
crushed red
pepper,
and cook for 1 minute.
1 lb linguini 4 tablespoon olive oil 1
garlic clove, minced 1 tin (2 oz) anchovies 1/2 tsp
crushed red
pepper chili flakes 2 boxes Gorton's Maryland Style Crab Cakes (4 crab cakes total) juice
and zest of hakf a lemon 1/2 cup chopped flat leaf parsley salt
and pepper to taste
Mix chopped tomatoes,
garlic powder, lemon juice, salt, cayenne
pepper and cumin into the saucepan with
crushed tomatoes.
Hi Erin: For about a cup of yogurt you would want a teaspoon of
crushed garlic (I like to use
garlic paste for this type of thing), a quarter teaspoon of white
pepper, juice of half a lemon,
and anywhere from a quarter of a cup to a half of a cup of fresh dill, finely chopped.
Add
garlic,
crushed fennel seeds, red
pepper flakes, 2 teaspoons salt
and 1 teaspoon black
pepper.
Add dried oregano,
crushed red
pepper, chopped pepperoni slices,
and minced
garlic cloves; sauté 2 minutes.
Extra virgin olive oil 1 red onion 2 cloves
garlic,
crushed 1 small red chili 3 medium carrots 1 red bell
pepper 1 head brocoli 2 medium zucchinis 3 - 4 fresh, large tomatoes Salt &
Pepper, to taste 2 teaspoons chili powder 1/2 teaspoon each ground cumin, paprika
and coriander 1 can (400 ml) kidney beans, rinsed
and drained 1 can (400 ml)
crush tomatoes about 2 1/2 cups low sodium vegetable stock 1 cup uncooked quinoa + 1 1/2 cup water 2 avocados 2 limes Spring onion, chives,
and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas for serving
and dipping
1 spaghetti squash (bake 30 - 35 minutes at 350) 1 package chicken sausage, cut into chunks 1 onion, chopped 3 cloves
garlic, chopped extra virgin olive oil salt
and pepper 1/2 teaspoon
crushed red
pepper 1 teaspoon
garlic powder 1 teaspoon basil 1 cup
crushed tomatoes 1/4 cup heavy cream grated pecorino romano cheese
Spinach is one of my very favorites,
and I usually make it the exact same way: sauteed with
garlic, olive oil
and crushed red
pepper.
In a large bowl whisk together sherry, parsley,
garlic, smoked paprika,
crushed red
pepper and salt, whisking until salt is dissolved.
Combine the remaining 1/4 cup of olive oil with the vinegar, onion, oregano,
garlic and crushed red
pepper.
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends
and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2
garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt
and freshly ground black
pepper 1 tablespoon unsalted butter 2 tablespoons
crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.