Sentences with phrase «cup olive»

Heat 1/4 cup olive oil in a large saute pan and saute the onions and garlic for 5 minutes, stirring occasionally.
Pour 1/4 cup olive oil in a small baking pan such as a round cake pan, just large enough to hold the entire piece of salmon.
Smoky Chile Marinade 4 dried chipotle chiles 1 cup hot water 8 cloves garlic 1/2 cup chopped onion 1⁄3 cup olive oil 1/2 cup dry red wine 2 tablespoons red wine vinegar 2 teaspoons Dijon - style mustard 2 teaspoons brown sugar 2 teaspoons ground chile de arbol or other ground hot chiles 1 teaspoon Worcestershire sauce The Venison 4 venison steaks or substitute beef steaks, 1 inch thick
Toss CORN and BELL PEPPER in 1/4 cup OLIVE OIL; place into grill basket; grill until slightly softened (tossing occasionally); empty into zucchini bowl to cool
You indicate above, «2 Tablespoons cup olive oil».
The ingredients: 392grams white all - purpose flour 2tablespoons yeast 1tablespoons sugar 3teaspoons salt 2cups warm - hot water 1⁄4 cup olive oil Let's bake it: Mix the yeast, sugar in a hot water and leave it in warm place -LSB-...]
Ingredients: 5 — 6 cups basil leaves / 1/3 C pine nuts, 1/3 C walnuts or 2/3 C of one or the other / 7 cloves of garlic, less if you prefer / 1 cup grated Parmesan cheese / 1 1/4 cup olive oil / 1 t salt, 1/2 t pepper.
french potato salad 2 pounds fingerling or small new potatoes, halved (quartered if large) Coarse salt and ground pepper cup olive oil 3 tablespoons Dijon mustard 2 tablespoons sherry vinegar 1 small shallot, minced tablespoons) 3 tablesp
3/4 -1 lb chanterelle mushrooms coarsely chopped 1 sprig of rosemary picked and chopped 2 finely chopped shallots 1/4 cup flour 3 cups chicken stock (or vegetable stock if you are going vegan) 3 tbs cup olive oil salt pepper
Alternatively, chop 1/4 cup olives as finely as you'd like and stir into one 4 - ounce log of goat cheese before spreading on crackers.
Ingredients 1/2 cup olive oil3 cloves garlic, minced1 / 8 teaspoon dried red - pepper flakes (optional) 2/3 pound mushrooms, sliced1 teaspoon salt1 pound spaghettini3 tablespoons chopped flat - leaf parsley1 / 4 teaspoon fresh - ground black pepper.
6 eggsHandful fresh parsley, chopped Salt and freshly ground pepper, to taste2 / 3 cup grated cheddar cheese1 / 3 cup olive oil1 small onion, finely chopped 1/2 red pepper, diced1 Yukon gold potato, blanched and cut in small cubes2 cups baby spinach In a large bowl, whisk together the eggs, parsley, and salt and pepper.
1 butternut squash 2 medium potatoes 1 sweet potato 3 parsnips 6 carrots 3 cloves garlic 1/4 cup olive oil Kosher salt and freshly ground black pepper
Ingredients Serves 6 to 8 7 - 8 small Japanese Eggplants, cut into wedges1 tsp Kosher Salt1 / 2 cup Olive Oil2 Tbsp Soy Sauce1 / 2 cup Honey2 Tbsp fresh Orange JuicePinch of ground Ginger2 - 3 turns of Pepper Mill2 Tbsp Bob's Red Mill Golden Flax Seeds2 Tbsp minced Chives Directions Cut the tops off of the eggplants.
Smoky Chile Marinade 4 dried chipotle chiles 1 cup hot water 8 cloves garlic 1/2 cup chopped onion 1⁄3 cup olive oil 1/2 cup dry red wine 2 tablespoons red wine vinegar 2 teaspoons Dijon - style mustard 2 teaspoons brown sugar 2 teaspoons ground chile de arbol or other ground hot chiles 1 teaspoon Worcestershire sauce
Toss ZUCCHINI in 1/4 cup OLIVE OIL; place into grill basket; grill until slightly softened (tossing occasionally); empty into a bowl to cool
Body polisher You can get soft, smooth skin with this gentle, natural exfoliating body scrub, courtesy of Mii Amo spa in Sedona, Ariz.: Mix 1⁄4 cup honey, 3⁄4 cup raw sugar, and 1⁄4 cup olive oil; rub the mixture into wet skin, then rinse it off.
My favorite Spring salad dressing; - Basil Vinaigrette - 1/2 cup Apple Cider Vinegar - 1/2 cup Olive Oil -1 handful basil.
Orange - Kissed Seed Crackers 1/2 cup sunflower seeds 1/2 cup sesame seeds 1/3 cup flax seeds — ground 1/2 cup hemp seeds scant 1 cup amaranth, quinoa or almond flour 1 1/2 teaspoon sea salt 1/4 cup olive oil 1 tablespoon honey or maple syrup 2 tablespoons freshly squeezed orange juice
1 cup full fat coconut milk 1 tablespoon freshly squeezed lemon juice 1 cup brown rice flour 3/4 cup millet flour 3/4 cup quinoa flour 1/4 cup almond flour 1 tablespoon baking powder 3/4 teaspoon sea salt 1/2 cup Turbinado sugar plus 1 tablespoon for sprinkling on top zest of 2 lemons 3 eggs 1/4 cup olive oil 3 - 5 cups or more pitted fresh or frozen and partially thawed sour cherries — the more the better (substitute with regular cherries or other fruit / berries)
4 avocados, just turning soft, not fully ripe 1 medium mango, cut into 1 / 2 - inch cubes 1/2 pound strawberries, cut into 1 / 2 - inch cubes 1 tablespoon balsamic vinegar 1/3 cup orange juice 2 tablespoons lemon juice 1/4 cup honey mixed with 1/4 cup olive oil
With the blender still running on low add in 1/4 cup olive oil.
In a frying pan, heat 1/3 cup olive oil and saute the onions over moderate heat until they begin to turn golden, about 5 minutes.
This one is a combination that I like the most: 3 large heirloom tomatoes, or the equivalent of the same amount of cherry tomatoes — cut in chunks 2 - 3 halves sun - dried tomatoes 1 - 2 dates — pits removed 1 - 2 garlic cloves 1 tbsp fresh squeezed lemon juice 1/4 cup olive oil 1 cup or more fresh basil leaves 1 - 2 leaves, or 1 tbsp of fresh oregano (optional) Handful of flat leaf parsley (optional) Celtic salt and fresh ground black pepper to taste
Raw Onion Bread 1/2 lb yellow onions — sliced 1 cup raw sunflower seeds — soaked for 1 hour 1/4 cup nama shoyu 1/4 cup olive oil 1 cup flax seeds — ground in a coffee grinder
In a blender or food processor, puree the peanut butter with 1/3 cup olive oil.
1/3 cup Spicy Southwestern Peanut Better 2/3 cup olive oil (divided use) 4 (8 - to 12 - ounce) fresh rib - eye steaks, trimmed 1/2 teaspoon coarse salt 2 large sweet onions, sliced into rings 1/4 inch thick 1/2 teaspoon cayenne pepper
1/2 cup onion chopped 1/4 cup olive oil (I use less) 1 fresh garlic pod, chopped 1 t chili powder 1 t Gephardt Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and tender.
Olive and Tomato Focaccia Squares Serves 12 as an appetizer Ingredients 1 recipe focaccia dough 2 tablespoons ground black olives 1/3 cup canned tomatoes 2 cloves garlic 1/4 cup olive oil 1/2 cup shaved Parmesan cheese (optional)
paired with a big salad that had local lettuce, shredded carrots, tomatoes, green onions, and a delish red wine vinaigrette recipe we always make at Alchemy (1/2 cup olive oil, 6 tbsp red wine vinegar, 1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet).
9 cups of baby spinach, washed 6 mandarins, peeled and segmented 1/2 cup diced green onion 1/2 cup shredded carrots 1/2 cup cashews 8oz can sliced water chestnuts, drained 1/2 cup olive oil 1/4 cup rice vinegar 1/4 cup ponzu sauce 1/2 teaspoon dried ginger 1 cup chow mein noodles
2 bunches of cilantro 1/2 cup sliced, toasted almonds 4 cloves of garlic 1/2 cup olive oil 1 lime (juice) salt to taste
This one was about 2.4 lbs) 1 tbsp fresh ginger, minced 1 tbsp fresh garlic, minced 1.5 tbsp fresh shallots, minced 1 tbsp fresh thyme, finely chopped 1 tbsp fresh sage, finely chopped 1 tsp fresh rosemary, finely chopped 1/2 cup olive oil pinch of salt and black pepper
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper.
In a heavy sauce pan, heat about 1/4 cup olive oil.
1/4 cup olive oil 1 cup chopped yellow onions 1 cup chopped celery ribs 1 large eggplant, cut into cubes (~ 1 pound) 1 cup diced tomato, divided 6 1/2 cups water, divided 1 teaspoon salt 2 cups red lentils 1 cup chopped green olives 1/4 cup capers 3/4 cup red vinegar 3 Tablespoons white sugar
(1/2 cup olive oil, 1/4 cup, 2 tbsp red wine vinegar, 1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet).
18 to 20 wonton wrappers 1/4 cup store - bought or homemade basil pesto 18 to 20 small pieces of round fresh mozzarella or cut into 1/4 cubes 5 to 10 grape tomatoes, cut into quarters 1 cup olive oil Parmesan cheese to garnish Tomato sauce to serve
For the vegetable layer: 1 lb eggplant 1 lb zucchini 1 1/2 lbs russet - type baking potatoes (using large, long potatoes works perfectly in this recipe) 1/4 cup olive oil
3) Huge difference between using 1/3 cup olive oil («healthy» tasting) vs 1/4 cup («decadent» tasting).
For the sauce: 1/4 cup olive oil 4 large shallots, sliced thin 3 cloves garlic, minced 1/3 cup vegetable broth or red wine 2, 15 oz.
Heat 1/2 cup olive oil in a dutch oven or heavy bottomed large pot over high heat.
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