Sometimes I'll make healthy
garlic bread using multigrain rolls brushed with Italian seasoned butter and olive oil.
Not exact matches
Made the
bread tonight as per the recipe book «ml» and «g» measurements, and subbed in walnuts for almonds because that's what I had — Just testing a slice covered in my home made walnut and kidney bean spread... Yummy Think I need a touch more salt but I'm always a bit worried about over seasoning... I
used mixed herbs but think I would love to add some
garlic (powder maybe) next time, and
use selected herbs rather than the commercial mix.
• 1 1/2 pounds very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black pepper • 1/4 teaspoon onion powder • 4 tablespoons all - purpose flour, divided
use • Olive oil • 2 onions, quartered and thinly sliced • 10 ounces white mushrooms, sliced • 1/2 teaspoon dried thyme • 2 cloves
garlic, pressed through
garlic press • 4 cups beef stock, hot • 4 sourdough
bread bowls, centers hollowed out and reserved for dipping • 4 slices provolone cheese
3 eggs 1 c milk 2 T brown sugar 1/2 t vanilla pinch of salt several slices of that thick cut texas toast, or some leftover French
bread that you didn't
use for
garlic bread.
Just simply
use a butter knife to scoop out a clove of
garlic and spread onto the
bread.
3 cups (1 - inch diced)
bread cubes from a round rustic
bread, crusts removed * 2/3 cup milk, I
used 1 % 2 pounds ground turkey (85 - percent to 92 - percent lean) 1 10oz package pork chorizo ** 1/2 cup freshly grated Asiago cheese 1/2 cup minced fresh cilantro 1 teaspoon dried oregano 1/2 t
garlic powder 1 t kosher salt 1/2 t freshly ground black pepper 2 large eggs, lightly beaten
Also tried one
using pre-mixed
garlic and herb seasoning (for
garlic bread), and one just sprinkled with Hidden Valley Ranch powder.
But combined with
garlic powder to counteract the flavor of the coconut, it's awesome for
breading chicken and
using as a binder for zucchini cakes, meatballs, etc..
Use the back of the spoon and grind the
garlic into the
bread to help it stick because later on we are going to lose a bunch of it.
with a mixture made up of gluten free
bread (I
used Udi's), heavy cream, cheese, bacon, and
garlic.
Use baguettes for
garlic bread, crostini, submarine sandwiches, baguette pizza and even French toast.
You'll have some to
use for the soup and some leftover to spread on toast for
garlic bread or to swirl into tasty dips for game day!
I always
used half flour seasoned with
garlic powder, salt, pepper, and dried basil, with half Italian seasoned
bread crumbs for the
breading, but I'm trying to do keto, so I'll give this a try We usually only buy fish online, from the Ojibwe tribe of Indians, in Red Lake, Minnesota.
It's funny, even back when I was still eating dairy I always
used olive oil for my
garlic bread.
Garlic Cheese Fingers Dry
bread is the best to
use.
5) Mix together the olive oil,
garlic, rosemary and salt and pepper and spread over the
bread and
use your fingers to push in to the
bread.
3/4 cup sliced raw almonds, you can
use blanch almonds as well 1 slice whole wheat
bread, chopped 2/3 cup white wine 1 3/4 cup vegetable stock or water Salt to taste, I
used about 2 teaspoons 2
garlic cloves, chopped
Just
used the
garlic one last night to grill
bread for our pizza.
I
use coconut flour often in many recipes, but my favourite is probably cheesy coconut
garlic bread.
1 medium butternut squash (about 2 pounds) 1 tablespoon refined coconut oil 3 cloves of
garlic, coarsely chopped 1 3/4 cups nut milk * 1/2 cup nutritional yeast 1 tablespoon arrowroot powder 1/4 teaspoon smoked paprika 2 tablespoons fresh squeezed lemon juice 1 tablespoon white miso 1 teaspoon salt 1/4 teaspoon pepper 1 pound elbow pasta (I
used a GF quinoa variety) 2 cups cooked vegetables (such as steamed spinach, broccoli, or peas) 1/2 cup hulled raw sunflower seeds (or
bread crumbs, or panko crumbs)
In this case, we're giving this salad another nutritional upgrade by
using garlic roasted chickpeas as a grain - free swap for
bread - based croutons.
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves
garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds, toasted and chopped 1/3 cup sunflower seed, toasted 1 1/2 cups soft
bread crumbs (we
used 3 slices sprouted wheat
bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot if frying: flour for dredging olive oil or canola oil for frying
Travis likes to
use the no - knead parmesan rosemary
garlic bread for sandwiches but I love to toast slices and slather it with mashed avocado, sea salt, pepper and cayenne.
13.3 oz roll of refrigerated french
bread loaf, I
used Simply Pillsbury 2 Tablespoons extra virgin olive oil 2 Cups baby spinach, coarsely chopped 1 clove fresh
garlic, minced 3 oz softened cream cheese 1/2 Cup light sour cream 2 Tablespoons fresh shredded parmesan cheese 1/8 teaspoon McCormick Gourmet Ancho Chile Pepper 1/8 teaspoon McCormick Gourmet Garlic Salt 1/8 teaspoon McCormick Gourmet Sicilian Sea Salt 1/8 teaspoon freshly ground black pepper 1/3 Cup shredded mozzarella
garlic, minced 3 oz softened cream cheese 1/2 Cup light sour cream 2 Tablespoons fresh shredded parmesan cheese 1/8 teaspoon McCormick Gourmet Ancho Chile Pepper 1/8 teaspoon McCormick Gourmet
Garlic Salt 1/8 teaspoon McCormick Gourmet Sicilian Sea Salt 1/8 teaspoon freshly ground black pepper 1/3 Cup shredded mozzarella
Garlic Salt 1/8 teaspoon McCormick Gourmet Sicilian Sea Salt 1/8 teaspoon freshly ground black pepper 1/3 Cup shredded mozzarella cheese
Put it on whole grain spaghetti or
use as a dipping sauce for
garlic bread.
1 pound of organic lean (95 % lean) ground turkey 4
garlic cloves, minced 1/4 of a yellow onion, finely diced 1 tablespoon of dried parsley or 10 - 12 fresh leaves, minced 1 teaspoon of salt 1 teaspoon of ground pepper 1/2 teaspoon of dried oregano or I
used a handful of fresh lemon oregano minced 1 egg 1/2 cup of Panko
bread crumbs
1 tablespoon butter 1/2 cup baby bella mushrooms, sliced 2 teaspoons marsala wine 1/2 teaspoon worcestershire sauce 2 slices of thickly sliced
bread 1 cup greens, chopped (I
used a spinach & kale «juicing blend») 1/2 teaspoon minced
garlic 3 teaspoons ricotta (or cream cheese) salt & pepper
1/2 cup plain
bread crumbs (I
used whole wheat) 1/3 cup flat - leaf parsley, chopped 1/4 cup
garlic and herb - marinated sun - dried tomatoes, chopped 2 cloves
garlic, minced 2 eggs, at room temperature and lightly whisked 2 Tbsp.
500g courgettes, grated (I prefer grated to diced in this recipe) 1 small red or white onion, finely chopped (if
using) Zest of half a lemon 1 egg, lightly beaten 2 - 3 tablespoons of grated Parmesan 70g mozzarella diced 30g breadcrumbs (around 1 slice of
bread with crust) 20g ground almonds 1 tablespoon fresh parsley, chopped 1
garlic clove, finely chopped Sea Salt and Black Pepper to season
Smoke baking is a great technique to
use for
garlic bread, pizzas, quiche, or a savory breakfast casserole — whenever you want to bake and get a hit of smoky flavor at the same time.
dry ingredients 16 oz of mushrooms (I
used baby bellas) 1/2 cup of gluten - free
bread crumbs ** (see note) 1/2 cup of brown rice flour 1 tbsp of nutritional yeast 1/4 tsp each of dried
garlic, oregano, dill & paprika
1 pound ground chuck 1/2 pound mild bulk pork sausage 2 slices low carb
bread, whole grain, in fine crumbs 1/2 cup chopped onion, fairly fine 1 clove
garlic, minced 1/4 cup chopped parsley 1/4 cup dry red wine 1 egg 1 tablespoon Dijon mustard (spicy brown will work if that's what you've got) 1/2 teaspoon dried savory 1/2 teaspoon dried thyme 1/4 teaspoon ground dried rosemary 1/2 teaspoon salt OR 1 teaspoon Vege - sal (I
use the Vege - Sal) 1/4 teaspoon pepper
Serves 4 For the meatloaf: 1 cups diced onions 1 cups celery, minced 1/2 cup carrot, shredded 4 cloves
garlic minced 1/8 cup tamari zest of 1/2 lemon 3 Tablespoons psyllium husk 1 Tablespoons chopped thyme 1 Tablespoons dried oregano 1 Tablespoons diced chive 1 cups GF
bread crumbs * or gluten free oats 1/2 cup water 1 Tablespoons nutritional yeast 2 1/2 cups chickpeas, cooked or canned 2 1/2 cups lentils, cooked Salt to taste 1/2 cup BBQ sauce (you can
use store bought or we love this recipe from Oh She Glows!)
Ingredients: 8 Paris Mushrooms (I
used medium size) 2 cups of grated corn
bread 1 clove of grated
garlic 2 tbsp Oil 1/2 cup cured cheese (grated) Salt and pepper 3 slices of prosciutto 1 branch of rosemary 2 tbsp of minced Purple Onion
I
used the «
bread» as buns for homemade spinach burgers (frozen spinach, eggs whites, 1 whole egg, onions, cheese, almond meal, red pepper flakes,
garlic powder, & salt).
Using a vegetable peeler, shave Parmesan on top of lettuce and serve with
garlic bread slices (croutons).
Like gazpacho, salmorejo is made with tomatoes,
bread, oil,
garlic, and vinegar, but it
uses way more
bread, which gives it a much more creamy consistency.
* 2 plus tomatoes, finely diced * Half an English cucumber, finely diced * juice from 1 lemon * Kosher salt * 1/4 cup vegetable oil (I
used olive oil) * 1 large eggplant, peeled and cut into generous 1 / 4 - inch slices * 4 large eggs, hard cooked, peeled and sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1 cup plain tahini seasoned with 1 clove minced
garlic and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2 cup thinly sliced or diced dill pickle Amba (pickled mango; or
use a little harissa or other hot sauce) 4 pita
breads (omit and serve as a salad for gluten - free)
I added a half teaspoon of paprika (like I
used in my old non-vegan version) and a little
garlic powder, gluten - free pasta and
bread crumbs and baked it.
Ingredients: 3 T butter / 4
garlic cloves, thinly sliced / About 1/4 — 1/2 loaf of rustic
bread, torn into pieces —
use whatever you have, a combination is good too, especially if you add some rye
bread / 1/4 lb.
10 Tomatoes (in spain I
use from the vine but in the US they are more acidic so I
use plum tomatoes instead) 1 Green Pepper 1 or 2 cloves of
garlic Some leftover
bread 2 tablespoons of Extra virgin olive oil 1 tablespoon of Sherry vinegar Salt
We
used a roasted
garlic bread to make our own
bread crumbs.
You can
use day old baguettes to make
garlic bread or even croutons.
Ingredients 1 loaf of
bread 1 large clove of
garlic, minced 2 to 3 tbsp Extra Virgin Olive Oil Nutritional Yeast, to taste Pink Himalayan Salt, to taste (
use organic ingredients) Instructions.
I altered mine a little,
using gluten free
bread to make my crumbs, and adding a little
garlic to the meat mixture.
8 ounces angel hair pasta [I
use Barilla Plus] 1/4 cup olive oil, divided 1/4 cup dried
bread crumbs 2 teaspoons lemon zest 2 tablespoons chopped parsley, divided salt & pepper to taste 2 tablespoons grated parmesan cheese 3 large or 5 small cloves
garlic, minced Juice of 1 lemon
I made a few changes - I
used superspicy mustard and doubled the quantity to 2tsp, made the roux with regular milk, and added a touch of
garlic powder to the
bread slices while they were in the processor.
To make the the mojo picon sauce add a 1/2 inch thick slice of baguette
bread and 2 cloves of
garlic to a baking tray and into a pre-heated oven, bake and broil option 210C - 410F for 15 minutes, after they have slightly cooled add the toasted
bread and roasted
garlics to a tall plastic cylinder or food processor, also add 1 clove of raw
garlic, 2 jarred roasted red bell peppers, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of dried cumin, 1 teaspoon of white wine vinegar, 2 tablespoons of water, 1/4 cup of extra virgin Spanish olive oil and season everything with sea salt and freshly cracked black pepper,
using a handheld mixer or food processor, puree everything until it's well pureed, then transfer to a bowl and set aside
These sprouted lentil falafel
use gluten free
bread and a simple cashew «ricotta,» from Detoxinista, which is really just soaked cashews blended with a bit of lemon juice and
garlic.
1 cup seasoned
bread crumbs (I
used regular
bread crumbs and seasoned them with salt, pepper,
garlic powder and onion powder)