Olive oil and
dried thyme on top, parchent paper, and baked it.
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.
This savory crust with
dried thyme and sage stands
on equal playing ground with the richly, flavored filling.
Four hours (or more) before you are planning
on cooking the roast, prepare the rub by mixing all the oregano,
thyme, rosemary,
dry mustard, garlic powder, 2 tsp.
1 pound ground dark turkey (or chicken, pork, beef or a combination) 1 1/2 teaspoons marjoram or 1/2 teaspoon rubbed sage 1/2 teaspoon
thyme 1/2 teaspoon salt 1/2 teaspoon white pepper 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground fennel seeds ⅛ teaspoon cayenne pepper, to taste 1 small pear or apple, cored and finely diced, optional (may leave skin
on) 2 tablespoons
dried cranberries or cherries, chopped, optional - Olive oil, grape seed oil or coconut oil, for sautéing
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 cup white rice (not the fast cooking kind) 1 can kidney beans, drained (fresh red peas are used
on the island) 2 cloves garlic 1 uncut scotch bonnet pepper (again use fresh jalapeño if you can't find scotch bonnets) 1/4 cup sliced leeks 3/4 cup coconut milk 1 1/2 cup chicken broth 1/2 tsp salt 1/2 tsp pepper 1 tsp
dried thyme (or 2 sprigs fresh)
Stuffing: 1/2 cup chopped
dried figs 1/2 cup chopped canned artichoke hearts, excess moisture squeezed out 1/2 cup panko (Japanese) breadcrumbs 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup) 1 tablespoon chopped fresh fennel fronds 1 teaspoon minced red onion 1 teaspoon minced garlic 1/2 teaspoon
dried oregano 1/2 teaspoon
dried thyme leaves 1/2 teaspoon red pepper flakes 1 teaspoon chopped fresh parsley, divided 1 teaspoon chopped fresh tarragon, divided 4 tablespoons Cabot Salted Butter, melted Salt and ground black pepper to taste Chicken: 2 tablespoons canola oil 4 large (12 - ounce) skin -
on boneless chicken breasts, preferably Statler - cut * 1 cup rich chicken stock 2 tablespoons Cabot Salted Butter
Summer Squash Herb Salad (Adapted from The Raw 50) 1/2 cup sun
dried tomato — soaked for 2 hours, drained, and chopped 2 tablespoons olive oil 1 tablespoon white onion (optional)-- minced 1 tablespoon fresh oregano — minced 1 tablespoon fresh basil — minced 1 tablespoon fresh dill or lemon
thyme — minced 1 teaspoon salt 2 zucchini — sliced
on a mandoline or any way you like 2 yellow summer squash — sliced
Place
thyme leaves
on a baking sheet in a 300F oven until
dry, just ten minutes or so.
For a different varieties of chips I used few different spices, like season - all spice,
dried rosemary,
thyme, garlic, onion, oregano, crushed red pepper and so
on and so forth.
For a different varieties of chips use few different spices, like season - all spice,
dried rosemary,
thyme, garlic, onion, oregano, crushed red pepper and so
on and so forth.
My variations from the original recipe are that I use
dried thyme and marjoram instead of dill and rosemary (because I didn't have dill or rosemary
on hand the first time I made it), and I worked out that 1/2 teaspoon of sea salt is the right amount for our tastes.
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.
Spread the fresh
thyme leaves
on a baking sheet and
dry in the oven for about 10 minutes, or until the leaves crumble easily.
Garlic Cheese Quinoa Zucchini Fritters, from Diethood Classic Fried Rice, from Gim me Some Oven Spiralized Lemon Feta Greek Cucumber Salad, from Skinnytaste Parmesan
Thyme Potato Stacks, from See and Savor Crispy Baked Sweet Potato Shoestring Fries, from Sweet C's Designs Baked Carrot and Zucchini Fries, from MJ and Hungryman Pepperoni Polenta Pizza Bites, from Baker by Nature (be sure to use gluten free precooked polenta) Baba Ganoush, from My Natural Family Old Fashioned Gluten Free Cornbread, from Gluten Free
on a Shoestring Sun
Dried Tomato Basil Hummus, from Cooking Classy Avocado Hummus, from Cooking Classy Crispy Yukon Gold Potato Latkes, from Our Best Bites Perfect Mashed Potatoes, from Simply Recipes Cranberry Sauce, from Simply Recipes Classic Deviled Eggs, from Mel's Kitchen Cafe (be sure to use gluten free Worcestershire sauce) Buffalo Chicken Dip, from Damn Delicious Polenta French Fries with Tarragon Aioli, from Spoon Fork Bacon Perfect Roasted Vegetables, from Mel's Kitchen Cafe Cauliflower Puree with
Thyme, from Once Upon a Chef
It gave a great aroma and looked pretty... If you don't have fresh basil
on hand, feel free to add in about 1/4 teaspoon of
dried basil to your soup when you add the
dried thyme.
Super Crispy Chicken Thighs — Nom Nom Paleo Photo credit Henry Fong nomnompaleo.com Courtesy of Michelle Tam (nomnompaleo.com) Serves 3 to 6 * 6 chicken thighs, skin -
on, boneless (or bone - in, deboned) Kosher saltfreshly ground black peppergarlic powder and
dried thyme to season (or your favorite herbs / seasonings) 6 tablespoons unsalted butter, ghee, or duck fat2 tablespoons (30 ml) lard Fill and preheat the SousVide Supreme to 150F / 65C.
Ingredients 1 (4 - pound) boneless pork loin, with fat left
on 1 Tbsp kosher salt (scant 1/2 tsp if using table salt) 2 Tbsp olive oil 4 cloves garlic, minced or crushed 2 - 3 Tbsp freshly grated Parmesan cheese 2 tsp minced fresh
thyme leaves (1 tsp
dried thyme) 2 tsp chopped fresh basil leaves (1 tsp
dried basil) 2 tsp minced fresh rosemary (1 tsp
dried rosemary)
2 tablespoons olive oil 6 garlic cloves, minced 1 teaspoon
thyme 2 bay leaves 1/2 teaspoon marjoram 1 teaspoon rosemary 3/4 cups vegan,
dry red wine (i.e. Frey Table Red) 1-1/2 cups carrots, peeled and sliced
on an angle 3/4 cup celery, cleaned and sliced 1 cup potatoes, cubed 1 cup tomatoes, diced 1 cup prepared seitan, cut into bite - size pieces 2 tablespoons molasses 1 tablespoons Dijon mustard 1-1/2 cups cooked kidney beans 1-1/2 cups cooked navy beans Sea salt and pepper to taste 4 - 5 russet potatoes, peeled, cubed and cooked Unflavored soymilk (try Eden Soy original)
They contained a hodgepodge of things beyond the usual essentials, a couple blankets and pillows since we slept
on the floor the first few nights, toothpaste, cat - related stuff... bags of
dried garlic chives, dill, rosemary,
thyme, parsley, basil,
dried peppers, and finally... 10 bulbs of garlic.
I sprinkled
dried Italian herbs
on top of the quiche before baking, but you can use two teaspoons of fresh chopped herbs instead (
thyme and parsley are perfect!).
ingredients BRAISED CHICKEN THIGHS WITH CARAMELIZED ONIONS AND EGG NOODLES 8 chicken thighs (bone in, skin -
on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large yellow onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup
dry white wine 2 cups organic chicken stock 8 sprigs fresh
thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to taste)
I didn't have fresh rosemary
on hand, so I subbed fresh
thyme for the pan, and then used
dried rosemary for the rub.
ingredients PUFF PASTRY - WRAPPED ASPARAGUS WITH DIJON BEURRE - BLANC 1 large egg 1 tablespoon water 1 lemon (zested) 3/4 cup Parmigiano - Reggiano (finely grated) 5 sprigs fresh
thyme (leaves only) 1 package puff pastry (thawed, 2 sheets) 1/4 cup flour (for dusting) 1 cup Gruyere (finely grated, divided) 30 spears asparagus (ends trimmed, cut into 2 - inch pieces
on a bias) Flaky sea salt (to taste) Coarsely ground black pepper (to taste) DIJON BEURRE - BLANC: 1/4 cup
dry white wine 3 tablespoons white wine vinegar 2 teaspoons Dijon mustard 1/2 shallot (peeled, finely minced) 1 stick unsalted butter (chilled, cut into cubes) Kosher salt and freshly ground black pepper (to taste) directions Preheat oven to 400º F. Line two baking sheets with parchment paper.
You can use just about any herb here —
thyme, sage and oregano —
dried or fresh — whatever you like or have
on hand.
Season with salt and pepper, add the bay leaf and
dry thyme and cook
on medium until the fennel and celery softens.
Once the oil get's hot add the minced garlic and the diced onions, mix with the oil and cook for about 3 minutes, then add the diced bell peppers and continue to mix, after about 5 minutes add the chopped shrimp, season with 1/2 teaspoon of
dried thyme, 1/2 teaspoon of smoked paprika, a generous pinch of sea salt and freshly cracked black pepper, mix everything together and cook for another minute and a half, then add 1/2 cup of water, once the water begins to boil add 1/2 cup of couscous, mix everything together, place a lid
on the sauce pan and turn off the heat, after 5 minutes of steaming remove the lid and fluff up the couscous with a fork
i have adjusted it a little: — 2 stalks of celery — 1 carrot — 1 zucchini — 1/2 broccoli — power boiled black eyed beans with a powdered shitake «stock» i got from thailand — 1 sprig of the following: fresh oregano,
thyme and rosemary (took the rosemary out after the onion had browned but left the rest in)-- 2 fresh bay leaves
dried over time (they just do not compare to the packaged ones) and i will chop up kale and add just at the end, and also make some kale chips to sprinkle
on top.
Filling ingredients: 6 Tbsp unsalted butter 1 large onion, diced (about 1 1/4 cups) 3 carrots, thinly sliced
on the diagonal 3 celery stalks, thinly sliced
on the diagonal 1/2 cup all - purpose flour 1 1/2 cups milk 1 teaspoon chopped fresh
thyme leaves 1/4 cup
dry sherry 3/4 cup green peas, frozen or fresh 2 Tbsp minced fresh parsley 2 teaspoons salt 1/2 teaspoon freshly ground black pepper
Line the slices of sweet potatoes in a single layer
on a cutting board and brush the tops of them with some extra virgin Spanish olive oil, then season with sea salt and freshly cracked black pepper, then dust them off with some smoked paprika and a sprinkle of
dried thyme
Ingredients 8 oz Fettuccine 3 slices bacon, cut into 1 - inch 3 ears of corn
on the cob, shucked 1/4 cup red onion, finely chopped 1 small red bell pepper, seeded and chopped Freshly ground black pepper 1 cup half - and - half or whole milk 1/2 cup chicken broth 2 Tbsp fresh chopped
thyme or 1/2 tsp
dry thyme A few dashes of hot sauce 3/4 cup grated parmesan cheese, divided 5 - 6 sweet basil leaves, cut in a chiffonade
4 large ears corn
on the cob, shucked and silk removed 2 tablespoons extra virgin olive oil 5 cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red onion, minced 1 1/4 cups diced celery 1 tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2 tablespoons flour (all purpose or white whole wheat) 1 3/4 pound Yukon gold potatoes, diced small 4 cups chicken - style vegetable broth 4 cups unsweetened almond milk 1 tablespoon vegan Worcestershire sauce (or regular if you're not vegan) 3 tablespoons
dry sherry 1 bay leaf 2 teaspoons fresh chopped
thyme leaves 1 teaspoon salt, more to taste Black pepper to taste Pinch smoked paprika (or substitute regular paprika) 4 - 5 dashes of Tabasco sauce 1/4 cup flat - leaf parsley, minced 2 teaspoons lemon juice
2 pounds head -
on large shrimp (or one pound headless 21 / 25 shrimp; 10 shrimp per person) 2 tablespoons Creole or Cajun seasoning (see recipe below) 1 pound unsalted butter, divided 1 cup finely chopped yellow onion (about 1/2 medium onion) 6 cloves garlic, peeled and minced (about 2 tablespoons) 1/2 cup finely chopped celery (about one rib) 1/4 cup minced fresh parsley 1 tablespoon ground cayenne chile 1/2 teaspoon
dried thyme 1/2 teaspoon
dried oregano 2 teaspoons coarse kosher salt 1 tablespoon freshly cracked black pepper (use a large grind) 2 tablespoons Worcestershire sauce 2 teaspoons hot sauce 2 teaspoons fresh lemon juice Lemon wedges, for serving Crusty bread, for serving 4 green onions, chopped, for garnish
1 tablespoon olive oil 1 large yellow onion, halved lengthwise, cut in thick slices 3 large carrots, sliced 1/2 ″ thick 4 celery stalks, sliced 1/2 ″ thick
on the diagonal 8 cups turkey stock 1 bay leaf 1 tablespoon fresh
thyme or 2 teaspoons
dried thyme 1 teaspoon salt, or to taste 1 teaspoon freshly ground black pepper 4 cups Swiss chard leaves, shredded 2 cups cooked turkey meat, in large chunks
1 tablespoon olive oil 1 large yellow onion, halved lengthwise, cut in thick slices 3 large carrots, sliced 1/2 ″ thick 4 celery stalks, sliced 1/2 ″ thick
on the diagonal 8 cups turkey stock (see below) 1 bay leaf 1 tablespoon fresh
thyme or 2 teaspoons
dried thyme 1 teaspoon salt, or to taste 1 teaspoon freshly ground black pepper 4 cups thickly shredded Swiss chard leaves 2 cups cooked turkey meat, in large chunks
Michigan Tart Cherry liqueur and absinthe; Gin Fizz — Tyler's City of London
dry gin,
thyme, lime juice, aquafaba and soda; and an elevated take
on DaSilva's go - to, a Smoked Rum & Coke with Kirk and Sweeney 23 Year Old Rum with coke syrup and soda.
I only have
dried rosemary and no
thyme or sage, any suggestions
on how I could still make this soup please?
Scatter
thyme and garlic
on top, and oven -
dry for 4 hours.
Last year we totally missed out
on drying out many of the herbs from our garden - lavender,
thyme, oregano, basil - you name it.
1/2 tsp
dried thyme (
dried rosemary, oregano, or and basil work too depending
on what you are serving the biscuits with!)
For Example, my miniature pinscher eats Solid Gold (Buy
on Amazon) Bison Ocean Fish Meal Brown Rice Millet Oatmeal Cracked Pearled Barley Rice Bran Canola Oil Tomato Pomace Flaxseed Natural Flavor Salmon Oil Choline Chloride
Dried Chicory Root Parsley Pumpkin Meal Almond Oil Sesame Oil Yucca Schidigera Extract
Thyme Blueberries Carrots Broccoli Vitamin E Supplement Iron Proteinate Zinc Proteinate Copper Proteinate Ferrous Sulfate Copper Sulfate Potassium Iodide Thiamine Mononitrate Manganese Proteinate Manganous Oxide Ascorbic Acid Vitamin A Supplement Biotin Calcium Panthothenate Manganese Sulfate Sodium Selenite Pyridoxine Hydrochloride Vitamin B12 (Cyanocobalamin) Riboflavin Vitamin D3 Supplement Folic Acid
To serve in a gourmet treat style: Float three one - inch - size firm white button mushrooms, stuffed side up, roasted under the broiler or
on the grill, and stuffed with a bit of chopped roasted tomato, a little minced in salt and lemon juice fresh garlic or oven - roasted garlic puree, a pinch of fresh
thyme and or fresh basil, and fresh mint, homemade fresh coarse breadcrumbs (could even use those
dried ends you saved from your black - olive bread), and topped with just a tiny bit of marinated creamy goat cheese; I use plain Celebrity label, marinated pucks.
Sprinkle
on a tiny bit (careful, it's powerful) of
dried thyme (never use ground
thyme as it can make things taste bitter).