Not exact matches
3 tbsp extra virgin coconut
oil 4
garlic cloves, finely chopped 1 inch (2, 1/2 cm) fresh ginger, finely chopped 2 stalks lemongrass,
crushed and finely chopped 1/2 tsp dried chili flakes 2 tsp turmeric 1 tsp mustard seeds, ground
in a mortar 1 medium size aubergine / eggplant, cut
in wedges 2 small apples, cut
in small dices 1 cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut
in halves 1 - 2 tsp sea salt
Crush the
garlic and place it
in a frying pan with the cumin, salt, pepper and olive
oil.
In the same pan (but without the almonds) add 4 tablespoons of olive
oil,
crushed garlic and chilli flakes.
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.
Sauté onion and
crushed garlic in olive
oil until onion is translucent.
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.
Then I chopped it into coarse hunks — so reassuring, I was reminded, the sound of the knife as it clears that dense, rich flesh to meet the cutting board again — and then tossed it
in the oven with some olive
oil,
crushed garlic, and allspice.
Take a good glug of olive
oil and gently fry a medium onion with a small clove of
crushed garlic, I see some slicing of
garlic in recipes but I prefer the good, intense
garlic taste that
crushing gives a dish.
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.
After finely shredding my cabbage, I'll saute it
in a skillet with olive
oil and lots of
crushed garlic.
In Southern parts of India, an everyday staple in most homes goes like this: prepare seasoning in ghee / clarified butter or oil, a bit of mustard seeds, cumin, dried red chillis (can be substituted with paprika), crushed garlic or asafoetida and a sprig of curry leave
In Southern parts of India, an everyday staple
in most homes goes like this: prepare seasoning in ghee / clarified butter or oil, a bit of mustard seeds, cumin, dried red chillis (can be substituted with paprika), crushed garlic or asafoetida and a sprig of curry leave
in most homes goes like this: prepare seasoning
in ghee / clarified butter or oil, a bit of mustard seeds, cumin, dried red chillis (can be substituted with paprika), crushed garlic or asafoetida and a sprig of curry leave
in ghee / clarified butter or
oil, a bit of mustard seeds, cumin, dried red chillis (can be substituted with paprika),
crushed garlic or asafoetida and a sprig of curry leaves.
< 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.
Heat up olive
oil in the same pan, then add
crushed garlic and jalapeños.
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive
oil 5 cloves
garlic,
crushed (not minced) 3 large eggplants, half the skin removed
in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers
in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish
Heat the olive
oil in a pan, add the
crushed garlic and stir - fry for a minute, until aromatic.
In a food processor, combine cilantro, parsley, oregano,
garlic, red wine vinegar, olive
oil, salt, pepper and
crushed red pepper flakes.
Serves 2 Ingredients 1 x 225g pack halloumi 2 tbsp clear honey 4 tbsp olive
oil 2 lemons 1 avocado 1tsp
crushed chillies 1 x 220g pack piccolo tomatoes 2 spring onions 1 clove of
garlic 3 tsp vegetable
oil 2 wholemeal pittas Salt and black pepper Method
In a bowl mix two...
My houmous is home - made (a can of chickpeas, drained; a tablespoon of sesame paste; a tablespoon of low fat natural yogurt; half a small clove of
garlic,
crushed; half a teaspoon of ground cumin; a drizzle of olive
oil; a squeeze of lemon juice; and salt to taste; all whizzed
in the food processor) and the sandwich did not go soggy by lunchtime, even though it had been made that morning.
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.
I also sauteed
crushed garlic in the olive
oil.
3 pounds ripe plum tomatoes, cut
in half lengthwise 1/4 cup plus 2 tablespoons good olive
oil 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 2 cups chopped yellow onions (2 onions) 6
garlic cloves, minced 2 tablespoons unsalted butter 1/4 teaspoon
crushed red pepper flakes 1 (28 - ounce) canned plum tomatoes, with their juice 4 cups fresh basil leaves, packed (chopped will be less stringy
in the end) 1 teaspoon fresh thyme leaves 1 quart chicken stock or water
In a large saucepan over medium - low heat, add the olive
oil, smashed
garlic and
crushed red pepper flakes.
6 small Red Bliss potatoes about 2 - inches
in diameter Salted water 2 tablespoons Dijon - style mustard 3 tablespoons olive
oil 1 green onion, finely chopped 1 tablespoon chopped fresh rosemary 2 cloves
garlic,
crushed 1 teaspoon granulated sugar 1 teaspoon hot Hungarian paprika Kosher salt and black pepper, to taste
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.
Heat the
oil in a pan and add the
crushed garlic.
INGREDIENTS 3 large cans or jars (28 ounces, total 84 ounces) of
crushed tomatoes 12 ounces tomato paste 2 cups red wine 1 large onion (approximately 2 cups diced; loosely packed) 3 cloves
garlic (minced) 1/2 cup chopped parsley (fresh) 1/2 cup chopped basil (fresh) 2 tablespoons chopped rosemary (fresh) 1 bay leaf 2 tablespoon cold pressed olive
oil 1 teaspoon sea salt (kosher) 1/2 teaspoon pepper (freshly ground) 1 teaspoon red pepper flakes 3 Japanese eggplant (large dice) 4 oz porcini mushrooms (sliced) 1 cup peas (fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta Cheese Sauce DIRECTIONS
In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translucen
In a heavy stainless steel sauce pan sauté the onions and
garlic in 1 tablespoon olive oil until soft and translucen
in 1 tablespoon olive
oil until soft and translucent.
Meanwhile
in a bowl mix together olive
oil, lemon juice,
crushed garlic and spices.
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
I could see
crushed red chiles
in oil and what it looked like small pieces of
garlic, perhaps ginger, or maybe both.
In a dutch oven, cook onion, garlic, oregano and crushed red pepper in 1 tablespoon oi
In a dutch oven, cook onion,
garlic, oregano and
crushed red pepper
in 1 tablespoon oi
in 1 tablespoon
oil.
«Almost Meatless» Albondigas 1/2 cup steel - cut oatmeal 1/2 cup loosely packed fresh cilantro leaves, chopped plus more for garnish 4 cloves
garlic, minced 1 chipotle
in adobo sauce, finely chopped 4 teaspoons ground cumin 2 teaspoons ground coriander Kosher salt and freshly ground black pepper 1/2 lb ground lamb 2 tsp olive
oil 1 small onion, cut into 1 / 4 - inch dice (about 1 cup) 1 28 - oz can
crushed tomatoes 1 cup water Juice from 1 lime
In a mixing bowl, add the chicken, white wine vinegar, lime juice, 1/2 teaspoon rosemary (or 1 sprig of rosemary leaves), 2 pinches dried thyme, 2 pinches dried sage, 4 - 5 cloves of
garlic (place the
garlic pod on a clean surface, place the blade of a knife over it and hit the blade with the heel of your palm,
crushing it lightly) with the skin on — it roasts ever so beautifully this way, 1/2 teaspoon sea salt, 1 tablespoon olive
oil, and 1/2 teaspoon pepper powder, and mix them all up.
In a small saucepan combine grapeseed
oil, 2 thinly sliced scallions,
garlic, star anise pods,
crushed red pepper, and ginger.
In a small pot add 1/2 cup Grapeseed
Oil, 2 Thinly Sliced Scallions, 2 cloves Minced
Garlic, 2 whole Star Anise Pods, 1 tablespoon
Crushed Red Pepper, and 1 tablespoon Grated Fresh Ginger.
Chicken and White Bean Chili Ingredients: 1 pound boneless skinless chicken breast 3 cans (15 - ounce) cannellini beans, drain and reserve 1/2 cup liquid 1/4 cup corn
oil 1 large onion, chopped 4 large
garlic cloves, chopped 1 tablespoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon dried
crushed red pepper 1 cup chicken broth 2 cans (4.5 ounce) diced green chiles 1/2 cup whipping cream Cheddar cheese, grated Fresh cilantro, chopped Preparation: Heat
oil in Dutch oven over medium heat.
To do this, combine chicken with olive
oil, lemon juice,
garlic,
crushed red pepper, salt, and pepper
in a small glass container.
In a large skillet over medium high heat, saute tomatoes and garlic in olive oil and butter with red crushed pepper flakes and thyme (use the sprig as well because the flavor is great
In a large skillet over medium high heat, saute tomatoes and
garlic in olive oil and butter with red crushed pepper flakes and thyme (use the sprig as well because the flavor is great
in olive
oil and butter with red
crushed pepper flakes and thyme (use the sprig as well because the flavor is great).
Filed Under: Beef, Pork, Soup Tagged With: beer, black beans, chili powder, chipotle chili
in adobo,
crushed tomatoes, cumin, dried oregano,
garlic, ground beef, ground pork, kidney beans, olive
oil, onion, paprika, red bell pepper, whole tomatoes
Crush the
garlic and mix it with the olive
oil and herbs
in a large bowl.
1/2 cauliflower head — a big one 1 cup pecan halves 1/3 cup extra virgin olive
oil 1
garlic clove,
crushed 1 tablespoon minced fresh rosemary or 1 teaspoon ground dried rosemary 1/2 teaspoon black pepper 8 ounces ham,
in 1/2» cubes 5 ounces crumbled gorgonzola cheese — or other mild blue cheese — you can buy five - ounce tubs already crumbled.
Crushed three cloves of
garlic and added to the olive
oil allowing the flavors to macerate over a couple hours before using
in the recipe.
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!
1/2 cup tahini (sesame seed paste, found
in most grocery stores) 3 gloves garlic, crushed 1/2 teaspoon kosher salt 2 tablespoons olive oil 1/4 cup lemon juice 1 teaspoon fresh parsley, finely chopped (optional) In a food processor or mortar and pestle, combine the garlic and tahin
in most grocery stores) 3 gloves
garlic,
crushed 1/2 teaspoon kosher salt 2 tablespoons olive
oil 1/4 cup lemon juice 1 teaspoon fresh parsley, finely chopped (optional)
In a food processor or mortar and pestle, combine the garlic and tahin
In a food processor or mortar and pestle, combine the
garlic and tahini.
Ingredients 1 - lb rigatoni
Garlic powder Italian seasoning Salt and pepper 1 pound boneless skinless chicken breast, sliced in half or pounded thin 3 Tbsp olive oil 4 slices bacon, chopped 1 medium onion, chopped 2 cloves garlic, diced 6 - ounces mushrooms, cut into quarters 1/2 cup chicken stock 1/2 cup apple juice 1 14.5 - ounce can diced tomatoes 1/4 -1 / 2 tsp crushed red pepper flakes 15 fresh basil leaves, julienned Salt and pepper to taste 1/2 cup heavy cream * Parmesan
Garlic powder Italian seasoning Salt and pepper 1 pound boneless skinless chicken breast, sliced
in half or pounded thin 3 Tbsp olive
oil 4 slices bacon, chopped 1 medium onion, chopped 2 cloves
garlic, diced 6 - ounces mushrooms, cut into quarters 1/2 cup chicken stock 1/2 cup apple juice 1 14.5 - ounce can diced tomatoes 1/4 -1 / 2 tsp crushed red pepper flakes 15 fresh basil leaves, julienned Salt and pepper to taste 1/2 cup heavy cream * Parmesan
garlic, diced 6 - ounces mushrooms, cut into quarters 1/2 cup chicken stock 1/2 cup apple juice 1 14.5 - ounce can diced tomatoes 1/4 -1 / 2 tsp
crushed red pepper flakes 15 fresh basil leaves, julienned Salt and pepper to taste 1/2 cup heavy cream * Parmesan cheese
1 roll of puff pastry (the one sold
in the UK supermarkets is vegan) 250 of Chestnut Mushrooms — cut into thick slices 8 shallots — peeled and cut
in half 1
garlic cloves —
crushed 1 Just a Splash Marsala pouch A bunch of fresh thyme An handful of walnuts — roughly chopped Few rockets leaves to sprinkle on top Olive
oil for roasting and frying
bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower
oil 4 cloves
garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles
in adobo), minced 2 1/2 cups
crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
In a large skillet heat 2 tbsp olive
oil, add the chopped onion and sauté the onion, add the
crushed garlic and the finely dices celery stalks, cook them for - 12 minutes, until the onion is softened.
Cut the onion and celery into large chunks and soften
in a large saucepan with 2 tsp coconut
oil and
crushed garlic.