Put two tablespoons of
dried thyme in a clean bottle.
I would add 1/2 teaspoon
dried thyme in place of the fresh.
3 sprigs of thyme (or a couple teaspoons
dried thyme in a small boquet garni bag or tied up with cheesecloth
Not exact matches
Cover the bottom of a roasting pan or baking tray
in olive oil and place the tomatoes, peppers with the garlic, fresh rosemary,
dried thyme, bay leaves, salt and a drizzle more olive oil on top.
1 yellow wax hot pepper, seeds and stem removed, chopped 6 cloves garlic 2 cups split pea flour 1 cup water 1 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon
dried thyme 1 teaspoon commercial West Indian masala 1 teaspoon baking powder Soy or canola oil for frying (about 1 inch deep
in a frying pan)
Heirloom Tomato Tart Taken directly from Chez Cherie Cooking School
in La Canada CA Pie Dough for a 9 ″ tart 2 t. Dijon mustard 1 c. grated Gruyere cheese 2 - 3 heirloom tomatoes, sliced (I used 5 small ones) sprinkle of sea salt, pepper and
dried thyme, or Provencal salt
I like to add a teaspoon of
dried sage, about 1/2 tsp
dried thyme, salt, and pepper, so I put that
in the printable recipe below, but don't be afraid to play around with your own favorites!
Combine the steak rub ingredients — garlic powder, sage, salt and 1/2 teaspoon of
dried thyme —
in a small ball and set aside.
2 teaspoons olive oil 1 small onion, diced small 2 stalks celery, tops removed, thinly sliced 2 cloves garlic, minced 1 cup baby carrots,
in 1/2 inch slices 3/4 pounds yukon gold potatoes,
in 1/2 inch dice 1 teaspoon
dried thyme 1/4 teaspoon
dried tarragon 6 cups vegetable broth 1/2 teaspoon salt 1 cup
dried small pasta 1 teaspoon agave syrup 16 ounces tomato sauce 1 cup frozen peas
Combine flour,
dried thyme,
dried sage, baking powder, and salt
in food processor.
Roasted garlic and summer herb salt blend: Harvest the last of your summer herbs, basil, sage,
thyme, whatever you have,
dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few teaspoons of salt and set aside to
dry Finely chop the
dried herbs Mix
in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to
dry some more, about 10 - 15 minutes When
dry, place
in a mason jar and keep close to brighten any meal all winter long
If you don't like or don't have either,
thyme, fresh or
dried, would work well here but it's much stronger
in flavor and only half as much should be needed.
Meant to mention that I put very thinly sliced garlic, a sprinkle of
dried thyme, salt and sugar, along with a drizzle of balsamic vinegar when I roast them (
in addition to the olive oil).
In a small bowl, combine the brown sugar, paprika, cayenne, garlic powder,
dried thyme, salt and pepper.
I also cut the amount of
thyme in half and used generous amounts of
dried dill instead of fresh dill.
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms,
in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh
thyme leaves (1/2 teaspoon
dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
fresh
thyme, chopped 1/4 cup fresh chives, snipped 2 medium apples, diced (I used Fuji) 1 cup
dried sweetened cranberries 1/2 cup sliced almonds, toasted
in a
dry skillet
vegetable oil 1 onions (peeled and chopped) 2 red and yellow or green peppers (cored and chopped) 1 clove garlic (peeled and chopped) 3 large tomatoes peeled, seeded and chopped or 3/4 tin of ready peeled and chopped tomatoes
Dried Chilli flakes (traditionally they use a regional piment called Piment D'esplettes which is delicious but any chilli flakes are fine to add to your taste) 1 sprig of
thyme salt and pepper Method: Heat the oil
in a fying pan and add the onions, cooking them on a low to medium heat until softened.
1 teaspoon olive oil Small red onion,
in thinly sliced half moons 1/2 lb cremini mushrooms, sliced 2 cloves garlic, minced 1 teaspoon
dried thyme 1/4 teaspoon salt Extra basil for garnish
What's
in it: 2 Tablespoons olive oil 5 cloves of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk of celery, finely chopped (about 1/2 cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped
thyme and half
dried oregano, but use any that you like, fresh or
dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to taste
What's
in it: 1/2 butternut squash, peeled and cut into 1/2 inch cubes (about 2 - 3 cups) Prepared cornbread *, cut into 1/2 inch cubes (about 3 - 4 cups) Multigrain bread, cut into 1/2 inch cubes (about 3 - 4 cups) 1/2 small onion, chopped 2 cups chopped kale 1 1/2 -2 cups chicken or vegetable broth 2 large eggs 1/2 cup
dried cranberries 4 fresh sage leaeves 3 sprigs of fresh
thyme (or 1 tspn
dried thyme) Salt and pepper to taste For vegetarian version: 2 cups roughly chopped portobello mushrooms For non-vegetarian version: 3 lean turkey italian sausages
Simply sautee the mushrooms (chopped into strips)
in some vegan butter with a little
dried thyme, salt, & crushed red pepper over high heat until they have crisped evenly.
Season the tenderloin with a mix of 1/2 teaspoon each salt, pepper, garlic powder,
dried thyme, and
dried rosemary, then sear each side for 1 - 2 minutes
in a large, oven - proof skillet over medium - high heat that has a thin - layer of vegetable oil
in the bottom.
Refried beans are a regular
in the Tin and
Thyme household and as a result we get through quite a lot of black beans; rather than buy tins which work out to be rather expensive, I like to buy packs of
dried beans, cook them
in the slow cooker, divide into tin sized portions and keep
in the freezer until needed.
A fresh and easy asparagus soup
in a base of stock, cream, and onion, seasoned with
thyme and
dry vermouth.
Stir
in chicken broth, heavy cream, white wine, sun -
dried tomatoes, Parmesan,
thyme, oregano, and basil.
1 1/2 qt of chicken stock 2 lb butternut squash cut
in small cubes 2 tart apples (peeled) cut into small cubes 2 shallots chopped 1 tsp fresh rosemary or 1/2 tsp
dried 1 tsp fresh
thyme or 1 tsp
dried 1/2 cup half and half 1/2 tsp salt 1/2 tsp ground pepper
bay leaf, black pepper, broth, celery, chicken, cream, egg, bacon, lemon, lemon juice, parsley, salt,
thyme, fresh
thyme, kosher, onion, leaf,
dried, sprigs, finely, wine, potatoes, carrots, mushrooms, pepper, flour, eggs, egg yolks, white wine, chicken broth,
dry white wine, chicken thighs, kosher salt, bone
in, thighs, gravy, stew, vegetables, yolks, juice
1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut
in 1/4 inch pieces 1 celery rib, cut
in 1/4 inch dice 1 small rutabaga, peeled, cut
in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut
in 1/4 inch dice 1 small zucchini, cut
in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon
dried oregano 1 teaspoon
dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish
3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup
dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of
thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour
in a covered jar; shake hard before pouring into the sauce.
1 ham bone 2 quarts water 4 conchs, diced 1/4 pound salt pork, cubed 1 tablespoon butter 1 onion, chopped 1 green bell pepper, stem and seeds removed, diced 2 stalks celery, chopped 3 small tomatoes, peeled and diced 3 tablespoons tomato paste 2 large potatoes, diced 2 bay leaves 1 tablespoon chopped fresh
thyme 1 carrot, sliced 2 whole
dried cayenne chiles (or other hot
dried chiles) 1 tablespoon
dry sherry (optional) Roux: 2 tablespoons flour 2 tablespoons butter Bring the ham and water to a boil
in a pot, reduce the heat and simmer for 30 minutes.
In a bowl combine 1 tablespoon olive oil, Bragg, water, flour, onions, No Beef Bouillon, and
dried thyme.
Ingredients: 1 each onion diced 3 each garlic cloves minced 1 each smoked ham hock 1 teaspoon ground cumin 6 each fresh
thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons apple cider vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black pepper to taste 3 cups
dry black eyed peas, soaked
in water overnight 8 cups of water Instructions: Soak the Black Eye Peas
in cold water over night.When ready to cook;
in large pot heat olive oil and add onions, sauté until translucent.
2 cloves garlic, minced 1 tablespoon minced garlic 1 Scotch bonnet chile, stem and seeds removed, minced or substitute 2 fresh cayenne chiles 1 to 2 tablespoons vegetable oil 1 onion, diced 3 tablespoons curry powder 1 teaspoon
dried thyme 1/2 teaspoon ground cloves 1/2 teaspoon ground black pepper 1/4 teaspoon salt 3 cups cooked, peeled, diced potato 2 cups water 2 tablespoons tamarind paste dissolved
in 1/4 cup water (optional) 1 15 - ounce can garbanzo beans, drained Vegetable oil for frying
2 ounces
dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut
in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs
thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper
I did make a few changes: — 1/2 an onion, diced, because I didn't have enough green onions — 5 tiny cloves of garlic, diced, mixed with the parmesan cheese — pinch of Aleppo pepper mixed with the cheesw —
dried thyme instead of fresh because that's what I had I also made it
in a 10 ″ pan and this did seem way easier than dealing with filling two 8 ″ pans.
I live
in the Mid East - I grow my own fresh Zaatar leaves - then make the
dried spice mixture later
in the season - the actual zaatar leaves look like fuzzy
thyme leaves - they grow closer to the ground, and are larger than regular
thyme - delicious fresh
in salads and roasted whole fish..
While you can used pre-packaged
dried thyme here, I prefer to
dry my own fresh
thyme in the oven just before making this blend.
Place
thyme leaves on a baking sheet
in a 300F oven until
dry, just ten minutes or so.
2 bone -
in chicken breast halves 1 small onion, halved, 1 clove garlic, cut
in half The tops of the celery stalk that will be used
in the salad 1/4 teaspoon
dried thyme 1/2 teaspoon salt 1/4 teaspoon black pepper 2 cups water
In different areas you find different herbs fresh or dry, like oregano, thyme, marjoram... And sometimes they put big pieces of dry bread we call paximadia in to absorb the oil (ONLY OLIVE OIL) and tomato juice
In different areas you find different herbs fresh or
dry, like oregano,
thyme, marjoram... And sometimes they put big pieces of
dry bread we call paximadia
in to absorb the oil (ONLY OLIVE OIL) and tomato juice
in to absorb the oil (ONLY OLIVE OIL) and tomato juices.
Peeled yukon golds, cubed yellow squash and
dried thyme steamed
in the Beaba and pureed with shredded fresh parm.
Unfortunately
dried savory is impossible to find
in Sweden nowadays, but it tastes great w all
thyme well.
1 large zucchini (approx. 8» x 2») 1 large summer squash (approx. 8» x 2») 5 strips bacon, cut
in 1/4» pieces 1/2 cup finely chopped shallot 1 cup thinly sliced sweet red pepper 1/2 teaspoon minced fresh garlic 1/2 teaspoon kosher salt 1/4 teaspoon pepper 1/2 teaspoon fresh
thyme leaves 1/2 cup
dry white wine 1 cup fresh or frozen corn, thawed 1 cup shelled fresh or frozen edamame, thawed 1/2 cup heavy cream 1 tablespoon lemon juice, plus more for squeezing 1⁄3 cup chopped flat leaf parsley 2 tablespoons torn basil leaves Lemon wedges
Grillin» Shake 6 tablespoons kosher salt 3 tablespoons coarsely ground black pepper 1 tablespoon onion flakes, lightly ground 1 tablespoon granulated garlic 1/2 teaspoon crushed red pepper 1 tablespoon coriander seeds, lightly ground 1 teaspoon
dried thyme Combine all the ingredients
in a small mixing bowl and stir by hand until well incorporated.
2 garlic cloves 1 tablespoon kosher salt 1 tablespoon fresh or 1 tsp
dried thyme leaves 1/4 cup Dijon mustard 1 3 - pound boneless pork loin, trimmed and tied if you want (I had a bone
in roast
in my freezer and it worked fine) 3 small fennel bulbs, tops removed 10 carrots, peeled and thickly sliced diagonally 10 small new potatoes, quartered 2 onions, thickly sliced 4 tablespoons good olive oil 4 tablespoons unsalted butter (1/2 stick), melted Salt and freshly ground black pepper
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
2 t. Dijon mustard 1 c. grated Gruyere cheese 2 - 3 heirloom tomatoes, sliced (I used 5 small ones) sprinkle of salt and pepper 2 t.
dried herbes de provence (or equal parts
dried oregano and
thyme and a pinch of rosemary, basil and sage mixed together
in a small bowl and then sprinkled over the tomatoes)
Stir
in garlic and
dried thyme.
After washing the
dry rub off and patting the duck legs
dry, place skin side down
in a large braising pot with a few cloves of garlic and
thyme.