Not exact matches
and for those that have soy allergies, we've also made it with a straight cashew
cream (with
garlic, lemon juice, salt + pepper, and enough cashew soaking water to achieve the right consistency — don't be afraid to
use a lot), and the results were also yummy.
Serve with a small dollop of sour
cream and sprinkle with chopped chives (I
used garlic chives), if desired.
Using an electric or hand - held mixer beat the
cream cheese, lemon juice, dill weed, onion powder, oregano,
garlic, and a few grinds of pepper until light and fluffy.
I
used coconut milk for the creaminess here and the coconut flavour wasn't too strong for me when combined with plenty of
garlic, earthy leeks and spinach as well as a good dose of nutritional yeast, but if you're not a fan then you could swap in any other non-dairy
cream (soy, coconut etc - there are various available commercially these days).
with a mixture made up of gluten free bread (I
used Udi's), heavy
cream, cheese, bacon, and
garlic.
Add the
garlic and cook for another 2 minutes, then add the squash, chopped serrano chili, and coconut milk (if you're
using regular coconut milk, skim off the
cream on top - don't throw it away, you'll need it later; if you're
using light coconut milk, add all the contents from the can).
1 medium sized hokkaido pumpkin 2 - 3 carrots 1/3 of a medium sized celeriac (if you
use the small organic ones,
use 1/2 instead) 1 apple 4 - 5 cups / 1 -1,25 l chicken broth (vegetable if vegetarian) 1 chilli, red, hot and fresh 3 sprigs of fresh thyme 2 onions 5 cloves of
garlic 3 Tbsp apple cider vinegar 1/2 cup / 125 ml
cream, fat 8 - 12 % Oil Salt & pepper
:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2
garlic cloves, roughly chopped 2 tablespoons olive oil handful of fresh basil leaves, chopped 2 tablespoons fresh oregano leaves 1/2 cup tomato sauce — I
used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour
cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water for 10 minutes.
Used herbs &
garlic goat cheese instead of
cream cheese.
This stuffed mushrooms recipe
uses white button mushroom caps stuffed with a mixture of
cream cheese,
garlic, parmesan cheese, cooked mushroom stems and chopped green onions.
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)
chicken broccoli
garlic penne pasta milk heavy
cream butter olive oil Parmesan cheese (you can also
use Mozzarella cheese, or Monterey Jack cheese)
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves
garlic, pressed through
garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided
use 1 cup shredded sharp cheddar cheese, divided
use • Sour
cream, as optional garnish
I'm willing to «cheat» just a smidge by
using a very small amount of
garlic powder, and I can certainly substitute heavy
cream for milk, but I'm not sure what to do to replace the flour.
For mine, I included the Gruyère,
used a mixture of milk,
cream, and broth, and steeped
garlic and a large sprig of rosemary in the liquid before adding it to the layered potatoes.
Cream of Chicken soup substitute 1 3/4 cup cool water 5 TBS white bean flour (small white beans grinded in wheat grinder - on coarse setting) 2
garlic cloves, minced Approx. 3 TBS Chicken - Like Seasoning or 1 1/2 TBS Soup base... to taste (I usually
use a little of both until I reach the desired taste)
This version of potato and leek soup
uses sweet potatoes and more leeks, ginger and plenty of
garlic to help ward off colds as well as coconut
cream instead of
cream.
This awesome paprikash
uses spiralized onions and bell peppers, chicken thighs,
garlic, chicken broth, tomatoes, coconut
cream, paprika, and minced parsley for lots of flavor.
I cup naturally vegan cornbread mix (I
use Martha White) 1 cup naturally vegan baking mix (I
use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon
garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 cup vegan butter, melted 1/3 cup vegan sour
cream 1 teaspoon Adobo sauce from can of chilies in Adobo 1/3 cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I
use So Delicious cheddar - jack blend)
Using electric mixer, beat together
cream cheese, Worcestershire sauce, lime juice, onion powder,
garlic powder, cumin, smoked paprika and pepper until light and fluffy.
But there are no velvet ropes here, no stuffy vibe, and no reservation necessary; instead, at Cattle & Claw, all you need is a laid - back attitude, a love of beef and lobster served
using the best ingredients possible and a touch of SoCal casual cool — and a bib, of course, to keep that tarragon
cream (or
garlic mayonnaise) off your shirtfront.
dry pasta 1 tsp olive oil 1/2 cup red onion, chopped 1 medium jalapeno pepper, seeded and chopped 2 bell peppers, chopped (I
used red and yellow) 1 clove
garlic, minced 1 - 2 Tbsp taco seasoning mix * 1 (15 ounce) can black beans, drained and rinsed 2 cups Enchilada sauce, divided (recipe below) 1 cup cheese, divided (Cheddar, Mexican blend, or Monterey Jack) 1/2 cup chopped green onions, plus 1 Tbsp for garnish 2 Tbsp cilantro, plus 1 Tbsp for garnish Salt & pepper, to taste 20 tortilla chips (about 2 handfuls), crushed Sour
cream, salsa, and / or avocado, for serving
1/2 cup mild goat cheese at room temperature (I
use Laura Chenel's Chevre) 1/2 cup sour
cream 1/2 cup mayonnaise 1/2 cup buttermilk 1 large clove
garlic, pressed 1 tablespoon basil or tarragon, minced 2 tablespoons Italian parsley, minced 2 tablespoons chives, 1 / 8 - inch slices 1/2 tablespoon thyme, minced 1/2 teaspoon chili powder 1/4 teaspoon aji molido chile flakes, optional 1 tablespoon lime juice 1 tablespoon olive oil 1 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper
4 bone - in pork chops, about 1 inch think fresh ground salt and pepper 1 cup flour 2 tsp
garlic powder 1/4 teaspoon thyme 1/8 teaspoon chili powder 1/4 cup plus 2 tablespoons olive or vegetable oil, divided
use 2 medium onions, thinly sliced 2 tablespoons butter 1 1/2 cup low - sodium chicken broth 1/4 cup heavy
cream
Also, for a slightly less guilty version, I sauted the onions /
garlic in a
garlic olive oil instead of butter,
used reduced fat milk instead of whole, and
used a fat free
cream cheese and it tasted just as rich and heavenly!
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
The «go to» for us is ground turkey,
garlic, onions, mushrooms, tons of powdered sage - browned, then dump in a carton of sour
cream (I've been
using Greek Yogurt lately) toss with cooked pasta, salt & pepper and top with parmesan.
Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices of bacon, cut into 1/2 cm pieces 2 large
garlic cloves, crushed 6 sprigs of fresh thyme 1 x 400g can of chopped tomatoes 2 teaspoons granulated sugar salt and freshly ground black pepper 2 tablespoons capers — soak them in cold water for 15 minutes before
using, then drain 3 tablespoons heavy
cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisp.
For Creamy Tomato Soup: 2 tbsp olive oil 1/2 onion, finely diced (I
used some red, and some white because that is all I had on hand) 1 carrot, washed, skin on and finely diced 1 tbsp
garlic (1 clove), finely minced 1 tsp each; salt, black pepper, parsley 1/2 tsp each; thyme and rosemary 1/4 tsp crushed red pepper flakes 2 tbsp red wine vinegar 1 can tomato puree 1/4 cup water 2 cups chicken or vegetable stock (preferably homemade) 1/4 cup
cream — heavy
cream, preferably
4 ounces linguine pasta 2 boneless, skinless chicken breast halves, sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green bell pepper, chopped [I
used orange bell pepper instead] 1/2 red bell pepper, chopped 4 fresh mushrooms, sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2 cups heavy
cream [I
used half and half] 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon
garlic powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot of lightly salted water to a boil.
Used minced
garlic (yep, the jar stuff) 1/2 of the green chile's, 1 cup of buttermilk ranch dressing, cup of milk, little bit heavy
cream (I don't worry about calorie intake, as you can tell) added a can of peas also.
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
I
used 1 / 3rd cup of
cream and 1 cup of 2 % milk, 1 tsp thyme and 1 tsp of tarragon, 2
garlic cloves minced in the small saucepan.
I
used cashew
cream for creaminess; for flavor I
used thyme, onion,
garlic, a little bit of turmeric, and cinnamon; bone broth and butternut squash as the base; and then garnished it with drizzle of Kasandrinos and a sprig of thyme!
1 lb whole wheat penne, You can
use any other type of pasta 2 14 oz can chopped tomatoes, juice drained 4
garlic cloves, chopped 1/2 cup heavy
cream 1 teaspoon pepper flakes, optional 1 10 oz bag fresh spinach 1 cup shredded Romano and Parmesan cheese (You can add any other type of cheese.
I
used the same sesame -
garlic Tofurky Slow Roasted Chick»n and a dab of commercial Thai peanut sauce in both, but added a layer of vegan
cream cheese to the roll - ups, and omitted the cashews.
3 oz
cream cheese, softened (I
used reduced fat) 1/3 cup salsa juice of 1/2 a lime 1 tsp chile powder 1/2 tsp ground cumin pinch cayenne pepper 1/2 tsp onion powder 3 cloves
garlic, minced 1/4 cup chopped fresh cilantro (I didn't have any fresh so I
used dry but fresh is best) 3 Tbs chopped green onions 2 cups cooked and shredded chicken (boiled, roasted, left over, anything works) 1/2 cup shredded extra sharp cheddar cheese 1/2 cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or flour tortillas kosher salt and freshly ground black pepper cooking spray
Herb Sour
Cream Recipe: - 1 1/2 cups sour cream (cashew base)- 1 cup fresh dill (do not use main stem, small stems fine)- 2 tbsp fresh thyme - 2 tbsp fresh basil - 1 tbsp chopped g
Cream Recipe: - 1 1/2 cups sour
cream (cashew base)- 1 cup fresh dill (do not use main stem, small stems fine)- 2 tbsp fresh thyme - 2 tbsp fresh basil - 1 tbsp chopped g
cream (cashew base)- 1 cup fresh dill (do not
use main stem, small stems fine)- 2 tbsp fresh thyme - 2 tbsp fresh basil - 1 tbsp chopped
garlic
For toppings I
use canned chili, shredded cheese, sour
cream, lots of butter, chopped green onions and small snippets of fresh
garlic too.
Ingredients 1 cup uncooked quinoa 1 tablespoon olive oil 1/3 — 1/2 cup finely chopped red onion 2 - 3 cloves
garlic, finely minced 1 cup chopped carrot 1/2 cup diced red pepper 1 cup chopped potato (I
used russet for creaminess) 1 jalapeno, finely chopped (de-seeded if you prefer the soup mild) 1/4 cup all - purpose flour 1 cup corn kernels, fresh or frozen 1 32 - oz vegetable broth 1 cup 1 % milk 1/4 cup light
cream 1 tablespoon crumbled dried thyme Salt and Pepper to taste
3 pounds baking potatoes, washed and peeled, cut in quarters (I
used russets) 3 tablespoons butter 1 tablespoon minced
garlic 1/2 pound (1 cup) ricotta cheese 1/2 cup grated Parmesan cheese 1/4 cup heavy
cream 3 eggs, lightly beaten separately in small bowl 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1/2 teaspoon dried oregano, rubbed
In lieu of
using cream for this recipe, we're
using coconut milk, then adding loads of flavor by adding some marsala wine, plenty of
garlic, a pinch of Italian seasoning, lots of sun - dried tomatoes (packed in oil), and a wee bit of Parmesan cheese.
Don't skimp on the
garlic Goat cheese >
cream cheese If you
use cream cheese, add parmesan Would be tasty with mushrooms or any number of added veggies
I
used some Buffalo Wild Wings Spicy
garlic sauce, added a little avocado and replaced the blue cheese with
cream cheese in some and pepper jack in others.
The dressing is crème fraîche spiked with rosemary,
garlic and champagne vinegar - you could
use sour
cream or even yogurt.
2 truffle mushrooms 3/4 pound cremini mushrooms 1 to 2 T evoo 6 cloves
garlic, minced 2 to 3 T truffle oil * 1 cup cashew
cream Sea salt and freshly ground black pepper 10 ounces strangozzi or spaghetti -LCB- I was out of both, so
used a fresh, thicker penne -RCB-
Ingredients: 1 tablespoon butter 1 tablespoon olive oil 1 small sweet onion, chopped 2 cloves
garlic minced 1 pound mushrooms, sliced (I
use a mix of creminis and shiitakes) 1 tablespoon soy sauce 1/4 cup white wine 2 tablespoons flour 1 tablespoon tomato paste 2 teaspoons smoked paprika 1 cup vegetable stock 1/2 cup sour
cream 1 tablespoon parsley, chopped salt and freshly ground black pepper to taste
I
used Bird's Eye Steamfresh
garlic cauliflower with Extra Sharp Cheddar and also threw in a tiny bit of
cream cheese (which I will probably leave out next time).
This alfredo sauce
uses the key basic ingredients such as butter, heavy
cream,
garlic and parmesan cheese (freshly grated is best).
1/2 large sweet onion 2
garlic cloves 3 tablespoons extra virgin olive oil 3 cups vegetable stock 1 — 14oz can unsweetened coconut milk /
cream 1 bay leaf 1/4 teaspoon thyme 1 sprig fresh dill, or 1/4 to 1/2 teaspoon if
using dry and upon your taste.