Sentences with phrase «cup olive oil»

4 garlic cloves, peeled 1 bunch beet greens (about 4 ounces), thick stems removed 1/2 cup walnuts 1 ounce Parmesan, grated 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup olive oil

In large casserole dish, combine apple cider, vinegar, 1/4 cup olive oil, 1 tablespoon salt, 1 teaspoon pepper, 1 teaspoon oregano and 1 teaspoon rosemary.

For pesto 2 garlic cloves, peeled 1/4 cup walnuts plus more for garnish 1/2 ounce Parmesan, grated, plus more for garnish 1 handful basil leaves 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup olive oil

Toss 3 pound Brussels sprouts, trimmed and halved lengthwise with 1/4 cup olive oil, 1/2 cup grade B maple syrup, 1/2 teaspoon minced garlic, salt, and freshly cracked black pepper.

ingredients RAMP PESTO 3 cups dark green ramp tops 1/3 cup pine nuts 1/2 cup Parmigiano - Reggiano (freshly grated) 1 lemon (zested, juiced) 1/2 cup olive oil Kosher salt and freshly ground black pepper (to taste)

1 delicata squash, halved and sliced into 1/3 ″ crescents 1 cup pearl couscous 1 cup chickpeas 8 kale leaves, torn into small pieces and massaged with olive oil 1/2 teaspoon coriander 1 teaspoon dried mint 2 teaspoons harissa or hot sauce 2 teaspoons maple syrup salt and pepper, to taste 1/4 cup olive oil 1/4 cup walnuts, toasted and chopped 2 tablespoons cranberries

ingredients SPINACH AND SWEET POTATO FILLING: 2 medium sweet potatoes 1 (10 - ounce) package frozen spinach (thawed, squeezed of excess moisture) 2 teaspoons yellow curry powder 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) PORK FILLING: 2 tablespoons olive oil 1 pound ground pork 1 yellow onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 Scotch Bonnet pepper (seeded, minced) 1/2 teaspoon paprika 1/4 teaspoon ground allspice 2 teaspoons fresh thyme (leaves only, finely chopped) 2 cups low - sodium chicken stock 2 bay leaves 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) TO ASSEMBLE: 2 tablespoons yellow curry powder 1/4 cup olive oil 1 package phyllo dough (thawed) Kosher salt and freshly ground black pepper (to taste) TO SERVE: 2 cups Greek yogurt 1 lime (zested and juiced) 1 tablespoon parsley (finely chopped) Kosher salt and freshly ground black pepper (to taste)

ingredients ROAST BEEF, CHEDDAR, AND CHUTNEY CROSTINI 1 baguette (cut into 1 / 2 - inch slices) 1/4 cup olive oil 1/2 pound roast beef (thinly sliced) 1/4 cup store - bought mango chutney 1/2 (3.5 - ounce) block cheddar cheese (thinly sliced) red pepper flakes (optional) flaky sea salt (to taste)

ingredients PORK MEDALLIONS: 3 tablespoons olive oil 2 pounds pork tenderloin (trimmed of excess fat, sliced into 1 / 2 - inch thick medallions) 1 large sweet potato (cut into 1 / 4 - inch thick half moons) 4 sprigs thyme 2 sprigs sage leaves 1 clove garlic (peeled, smashed) 2 tablespoons unsalted butter 1/2 cup chicken stock Kosher salt and freshly ground black pepper (to taste) ENDIVE, CRANBERRY AND BISCUIT SALAD: 1/2 biscuit recipe — http://abc.go.com/shows/the-chew/recipes/biscuits-michael-symon (or 6 store - bought biscuits) 1 cup fresh cranberries 2 cups rose wine 2 oranges (1 juiced, 1 segmented) 2 tablespoons sherry vinegar (divided) 1 tablespoon Dijon mustard 1/4 cup olive oil 2 heads endive (cored, thinly sliced) 2 tablespoons tarragon leaves Kosher salt and freshly ground black pepper (to taste) BEURRE ROUGE: 6 tablespoons unsalted butter 1 cup chicken stock Kosher salt and freshly ground black pepper (to taste)

For the dressing, whisk together 1/3 cup olive oil, 1/3 cup cider vinegar, 3 tablespoons honey, 2 pinches kosher salt, and fresh ground black pepper.

What you need: 2 1/2 cups water or vegetable or chicken stock 1 tbsp butter 1 tsp sea salt, divided 1 cup wild rice 1/4 cup lemon juice 1/4 cup olive oil 1 clove garlic, minced 1/2 cup chopped fennel bulb, core removed 1/2 red or yellow pepper, diced 1/2 cup chopped red cabbage 1/2 cup chopped Italian parsley 2 cups very finely chopped dark, leafy greens salt and lemon to taste Pecorino or Gorgonzola cheese, for garnish (optional)

2 cloves garlic 3 cups spinach 1/3 cup olive oil 1/2 cup walnuts, soaked at least 6 hours, drained and dried 1/2 lemon, juice from

1 cup dried lentils 1/2 cup edamame 1 pound of new potatoes 1/2 white onion, chopped 2 cloves garlic, chopped 1/4 cup freshly chopped dill or or 1 1/2 tablespoons dried dill 3 tablespoons whole grain mustard 1 1/2 tablespoons balsamic vinegar 1/3 cup olive oil cayenne pepper, to taste salt & pepper, to taste

Mozzarella, Tomato and Avocado Salad 1 container cherry tomatoes, cut in half 1 carton fresh mozzarella cheese pearls, drained 1 avocado, peeled and diced 1/3 cup basil, julienned 2 tablespoons fresh parsley 1/4 cup lemon juice 1/4 cup olive oil salt and pepper baguette - optional.

* 1/2 cup olive oil * 1/4 cup lemon juice * 1/4 cup red wine vinegar * 4 cloves garlic, minced * salt and pepper * 1 teaspoon dried oregano, or 1 Tablespoon chopped fresh oregano * 3 boneless chicken breasts, cut into chunks * 2 green peppers, cut into large chunks * 1 red onion, cut into large chunks * 8 ounces fresh button mushrooms * 12 wooden skewers

For pesto 1 garlic clove, peeled 1 generous handful parsley leaves 1/4 cup walnuts 1/2 ounce grated Parmesan Juice of 1/2 lemon 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 cup olive oil

Ingredients 1 small onion, chopped 5 cloves garlic 1 teaspoon orange zest 1 tablespoon rosemary, chopped 1/4 cup fresh squeezed orange juice 1/4 cup olive oil 2 tablespoons tomato paste (I prefer this one because it is organic and comes in a glass jar) 1 teaspoon sea salt 1/2 teaspoon black pepper

Ingredients One 3 1/2 - to -4-pound chicken 2 lemons, cut into 1/2 - inch slices 2 sage sprigs 2 rosemary sprigs 1/2 cup olive oil, divided.

1/4 cup olive oil 1 teaspoon sea salt 1/2 teaspoon ground turmeric 1/8 teaspoon ground red pepper 1 large head cauliflower, cut into florets (about 10 cups) 1 bag (12 ounces) vine - ripened cherry tomatoes, halved (about 2 cups) 2 tablespoons chopped fresh cilantro

can white beans 1/2 cup olive oil 2 teaspoons onion powder 2 teaspoons paprika 1 teaspoon cumin Salt and pepper, to taste

Makes 8 cups Dressing: 2 strips thick sliced bacon, sauteed and diced 2 T. shallots, minced and sauteed 1/4 cup apple juice concentrate 1/4 cup olive oil 1 t...

spinach leaves, trimmed 1/4 cup olive oil or butter 1/4 cup all - purpose flour 2 cups fat - free milk 1/2 cup plus 2 Tbs.

Ingredients: 1.5 flax eggs (1.5 Tbsp flaxseed meal + 4 Tbsp water) 1/4 cup olive oil 1/4 cup maple syrup 3/4 cup pumpkin puree (not pie filling) 1/2 of a medium ripe banana, mashed 1/2 cup of coconut sugar — you can sub brown sugar but the coconut sugar gives it a deep, rich flavor 1/2 tsp sea salt 2 tsp baking soda 2 tsp pumpkin pie spice 1 tsp ground cinnamon 1/2 cup water 1 cup + 1 Tbsp gluten free rolled oats 1/2 cup + 1 Tbsp almond meal (ground from raw almonds) 1 1/4 cup gluten free flour (I used Bob's Redmill) Optional: Topped with pepitas and walnut pieces

2/3 cup sunflower or olive oil (for frying) 3 medium zucchini, cut into 1 / 4 - inch - thick slices 1 1/2 tablespoons red wine vinegar 3/4 cup frozen edamame 2 cups basil leaves, shredded coarsely 1/4 cup parsley leaves 1/3 cup olive oil Salt and black pepper 9 ounces penne (or pasta of choice) Grated zest of 1 lemon 1 1/2 tablespoons small capers

For the salad dressing 2 anchovy fillets 3 garlic cloves, peeled 1 egg yolk 1 teaspoon red wine vinegar 1/4 teaspoon Worcestershire sauce 1 teaspoon fresh lemon juice 1/2 teaspoon Dijon mustard Pinch salt Pinch black pepper 1/2 cup olive oil

8 ounces mozzarella (ciliegine or bocconcini), drained 2 - 3 tablespoons chopped fresh herbs (basil, chives, rosemary, oregano) 1 garlic clove, peeled and bruised 1/2 teaspoon black peppercorns 1/4 teaspoon kosher salt 1/2 teaspoon red pepper flakes 1/3 -1 / 2 cup olive oil

1/4 cup Olive Oil (I used a little less) 2 cups Onion, chopped 2 Red Bell Peppers, chopped 6 Garlic Cloves, minced 2 tablespoons Chili Powder (I only used 1 tablespoon) 2 teaspoons Dried Oregano 1/2 teaspoon Cayenne Pepper 1 1/2 teaspoons Cumin 3 (15 - ounce) cans Black Beans 1 (16 - ounce) can Tomato Sauce 1/2 cup Water (I swished it around the tomato sauce can to get every last drop)

5oz baby arugala 1/2 pint cherry tomatoes, halved 6 cloves garlic, pan-roasted (see above) 1/2 tbsp honey 1 tbsp white vinegar 1/2 tbsp Dijon mustard 1/4 cup olive oil 1/4 tsp salt (to taste)

1 Cup White Farro Flour 1 Cup Whole Grain Farro Flour 1 Cup Coconut Palm Sugar 1 Teaspoon Ground Flax Seed 1 Teaspoon Baking Powder 1/2 Teaspoon Salt 1/2 Teaspoon Baking Soda 1 Teaspoon Ground Cinnamon 1 Cup Granola of Choice (I Used Peanut Butter Granola 1 Teaspoon Vanilla Extract 1/3 Cup Olive Oil (Or Organic Virgin Coconut Oil) 1 1/2 Cups Light Buttermilk Topping: Additional Granola

1 cup whole - wheat orzo pasta 3 ears corn, shucked and kernels removed from cob (about 1 1/2 cups) 2 tablespoons fresh lime juice 1 avocado, diced 1/4 cup olive oil 2 tablespoons cider vinegar 2 tablespoons sugar 3/4 teaspoon ground cumin 1/2 teaspoon salt 1 pint grape tomatoes, halved 1/4 cup chopped flat leaf parsley Pepper and additional salt to taste

1 cup almond meal or cashew meal (make in food processor or buy) 1 cup sifted Otto's Naturals Cassava Flour 1 teaspoon baking soda 1/4 cup olive oil.

For The Arugula Pesto Sauce: 1/4 Cup Olive Oil 3 Garlic Cloves - Peeled & Finely Chopped 3 - 4 Cups Fresh, Washed Arugula, or about 2 Bunches Salt & Pepper - To Taste Juice From 1/2 Lemon 1 Small Chopped Red Pepper (Optional) 1/4 Cup Chicken Broth (If Needed To Thin The Sauce) 1/4 Cup Toasted Blanched Almonds To Garnish: 1/4 Cup Chopped Toasted Blanched Almonds 4 to 5 Tablespoons Diced Tomato To Serve: Grated Pecorino or Caciocavallo Cheese

2 cups cornmeal 1 cup spelt flour 2 teaspoon baking powder 1/3 cup olive oil 2 tablespoons maple syrup 2 cups almond milk 2 teaspoons apple cider vinegar 1/2 teaspoon sea salt Directions: Preheat oven to 350, line a 9 × 13 baking pan with parchment paper or spray the bottom lightly with non-stick cooking spray.

1 small can plain tomato sauce 1/2 small onion 1 clove garlic, roughly chopped 30 medium sized green olives, pitted 3 tablespoons goat cheese, at room temperature 1 egg, lightly beaten 1/2 cup flour 1/2 cup Italian bread crumbs 3/4 cup olive oil salt to taste

For vinaigrette Juice of 1 lemon 1 garlic clove, minced 1/2 teaspoon ground cumin 1/4 teaspoon kosher salt Pinch black pepper 1/4 cup olive oil

1/4 cup lemon juice 1/4 cup red wine vinegar 6 garlic cloves, minced 1 teaspoon paprika dash cayenne dash cumin 1/2 cup Italian parsley, minced 1/2 cup cilantro, minced 1/2 to 3/4 cup olive oil, to your taste Kosher salt and ground black pepper

Pamelaâ $ ™ s Focaccia (Italian Pizza Bread) 1 bag Pamela's Wheat - Free Bread Mix 1 yeast packet (enclosed in mix) 1 teaspoon sugar 1-3/4 cup warm water 1/4 cup olive oil (plus for the pan and sprinkling on top)

In a mixing bowl, toss the chicken with the remaining 2/3 cup olive oil, 1 tablespoon of the vinegar, the pimiento, Niçoise olives, red pepper, capers, basil, parsley, and garlic

* 1 cup quinoa, thoroughly washed in a fine sieve (unless pre-rinsed) * 1-3/4 cups water * 15 - ounce can black beans, thoroughly rinsed * 1 cup frozen corn * 1/2 red bell pepper, seeded and finely chopped * 1 Jalapeno chile pepper, seeded and minced * 1/2 red onion, finely chopped * 1/4 cup cilantro leaves, roughly chopped * 1/3 cup olive oil * 1/4 cup balsamic vinegar * salt and pepper

Combine 1/2 cup olive oil and all the canola oil in a measuring cup that has a pouring spout.

Whisk yogurt, lemon juice, and remaining 1/4 cup olive oil in a small bowl; season with salt and set yogurt sauce aside.

(fluff with a whisk before measuring) 1/4 cup olive oil or butter 3 eggs, preferably room temp 1/4 cup very warm water + 1/2 cup warm water, divided 1 tbsp maple syrup or honey 1 packet of active dry yeast (I recommend Red Star brand) 1 tsp salt

For the pizza dough: 1) 1 1/2 cup tapioca flour (or more if dough is too sticky + more for rolling dough) 2) 1/3 cup + 2 - 3 tablespoons of coconut flour, separated 3) 1 teaspoon salt 4) 1/2 cup olive oil 5) 1/2 cup warm water 6) 1 large egg, whisked

for the cupcakes: 1 cup organic cane sugar 3/4 cups + 2 Tbsp all - purpose flour 1/4 cups + 2 Tbsp natural unsweetened cocoa powder, sifted if needed 3/4 tsp baking powder 3/4 tsp baking soda 1/2 tsp espresso powder (optional) ¹ 1/2 tsp fine grain sea salt 1 large egg 1/2 cup whole milk 1/4 cup olive oil 1 tsp pure vanilla extract 1/2 cup boiling water

1/4 cup lime juice 1/4 cup olive oil 1 tablespoon Splenda — or other sweetener to equal 1 tablespoon sugar 2 tablespoons dry sherry 2 teaspoons soy sauce

1/4 cup Olive oil 4 cloves Garlic pressed or minced 1 Tbl.

For vinaigrette 1 garlic clove, minced 2-1/2 tablespoons white wine vinegar 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup olive oil

1 Large Head Broccoli 1/3 Cup Olive Oil 2 Cloves Garlic, Peeled 1 Teaspoon Finely Chopped Lemon Zest 1/2 Fresh Red Chile Finely Chopped Sea Salt & Cracked Black Pepper To Taste

1 3/4 cups whole wheat pastry flour 1/4 cup unsweetened shredded coconut 1 stick of butter, at room temperature 1 organic egg 1/4 cup olive oil 3/4 cup unrefined sugar 1/2 teaspoon aluminum free baking powder Zest two limes Juice of two limes

Chile Lime Garlic Shrimp 1 1/2 pounds (21 - 25) shrimp, peeled and de-veined, tails attached For the marinade: 1/2 cup lime juice (juice of four limes) 2 tablespoons minced Thai chilies 2 tablespoons Sake or white wine 2 tablespoons minced jalapeños 1 tablespoon rice vinegar 2 cloves garlic, minced (about one teaspoon) 2 teaspoons crushed red pepper flakes 1 teaspoon granulated sugar 1/4 cup olive oil