Sentences with phrase «garlic crosswise»

While it gets toasty, halve a head of garlic crosswise (aka turn it on its side and slice through), do the same to a lemon, and remove the seeds.

Halve 1 head of garlic crosswise; place on a square of foil.

Not exact matches

2 anchovy fillets 1 garlic clove, finely minced 2 tablespoons olive oil 1/4 cup plain nonfat Greek yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon lemon juice 1/2 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 5 cups chopped kale 1 (14 - ounce) can hearts of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly sliced 1/2 cup roasted chickpeas 1/4 cup grated Parmesan cheese 12 ounces grilled or baked chicken breast, sliced

Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish

1 pound fresh large poblano chiles 1 onion, quartered, cut crosswise into 1 / 4 - inch slices 4 garlic cloves, minced 2 teaspoons dried oregano, preferably Mexican 3/4 cup sour cream 1/4 cup shredded Monterey Jack 1 package tortilla shells Kosher salt

1/4 c water or low - sodium beef broth or chicken broth 1/4 c balsamic vinegar 1 Tbsp chopped garlic 1 Tbsp chopped fresh basil or 1 tsp dried 1 Tbsp chopped fresh thyme or 1 tsp dried 1 tsp mustard powder 1/2 tsp ground black pepper 1 1/4 lbs flank steak, trimmed of all visible fat 8 roma tomatoes, halved crosswise

Bulgogi - Style Salmon with Bok Choy and Mushrooms 2 large garlic cloves, peeled, divided 1/3 cup chopped green onions 1/4 cup soy sauce 1 tbsp Chinese rice wine or dry Sherry 1 tsp minced fresh ginger 2 tsp sugar 1 tsp Asian sesame oil 1 tsp chili - garlic sauce 2 6 - oz center - cut skinless salmon fillets 1 tbsp olive oil 5 - 6 baby bok choy, cut crosswise into 1 / 2 - inch - wide strips (about 3 1/2 — 4 cups) 8 large fresh shiitake mushrooms, stemmed, caps sliced

1 to 2 tablespoons sesame oil + more if needed based on taste 1/2 small to medium sized red onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnish

1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste

4 large boneless skinless chicken breasts, cut in half crosswise 1 cup mayonnaise 1/4 cup finely chopped sun - dried tomatoes packed in oil (pat dry with paper towels) 1/2 cup finely chopped fresh basil 5 slices prosciutto, thinly sliced, finely chopped 1/2 cup chopped artichoke hearts (packed in water) 1 tablespoon finely minced garlic 3/4 cup freshly grated Parmesan cheese 12 sheets Filo dough, defrosted 8 tablespoons unsalted butter, melted Coarsely ground black pepper Maldon Sea Salt, coarse sea salt or Kosher salt

ingredients RICE JOLLOF WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)

ingredients TURKEY POT PIE 2 tablespoons olive oil 1/2 cup pearl onions 2 carrots (peeled, 1 / 2 - inch dice) 2 garlic cloves (peeled, minced) 1 russet potato (peeled, 1/2 - inch dice) 1 head fennel (cored, fronds removed, diced) 6 tablespoon butter 6 tablespoons flour 2 cups turkey stock (recipe below) 1 tablespoon tarragon leaves (chopped) 2 cups store - bought turkey breast and legs (skin removed, shredded) 1 sheet store - bough puff pastry (thawed) 1 egg (beaten) Kosher salt and freshly ground black pepper (to taste) FOR THE TURKEY STOCK: 1 onion (quartered) 1 carrot (peeled, cut into 1 - inch pieces) 1 head of garlic (halved crosswise) 4 sprigs thyme 1 fresh bay leaf 1 tespoon black peppercorns 1 - 2 pounds turkey carcass, bones and wings 1 ham hock 2 gallons water

crostini: 2 Baguettes, cut crosswise on a diagonal 3 tablespoons Olive Oil 2 large cloves of Garlic, peeled topping: 1 16 ounce can Cannellini Beans, drained and rinsed 2 cups diced Cherry Tomatoes 1/3 cup diced Red Onion 6 leaves Basil, cut into thin strips 2 tablespoons Olive Oil 1/4 cup Balsamic Vinegar 1/2 teaspoon Sea Salt fresh ground Black Pepper to taste

1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons sweet marjoram or oregano 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste

ingredients KOREAN BRAISED SHORT RIBS: 5 pounds beef short ribs (bone - in, trimmed, cut crosswise into 2 - inch pieces) 2 tablespoons olive oil 1 large yellow onion (peeled, diced) 1 bunch scallions (root end removed, thinly sliced) 5 cloves garlic (peeled, minced) 1 (1 - inch) piece ginger (peeled, minced) 3 large carrots (peeled, cut into 1 - inch pieces) 3 stalks celery (cut into 1 - inch pieces) 1 cup rice wine vinegar 1/3 cup brown sugar 1 and 1/2 cups soy sauce 1/2 cup mirin 1/2 cup orange juice 2 cups rice (to serve) Kosher salt and freshly ground black pepper (to taste) CUCUMBER KIMCHI: 2 pounds English cucumbers (thinly sliced) 1 tablespoon Kosher salt 1/2 cup rice vinegar 1/3 cup mirin 1 tablespoon toasted sesame oil 1 tablespoon gochujang (Korean chili paste) 1 clove garlic (peeled, grated) 1 teaspoon fresh ginger (peeled, grated) 1 teaspoon lime zest

1/2 cup peeled and diced horseradish 1/2 cup peeled and diced garlic 1/2 cup peeled and diced onion 1/4 cup peeled and diced ginger 1/4 cup peeled and diced turmeric 1 habanero chile, split in half 1 orange, quartered and thinly sliced crosswise 1/2 lemon, quartered and thinly sliced crosswise 1/2 cup chopped parsley 2 tablespoons chopped rosemary 2 tablespoons chopped thyme 1 teaspoon black peppercorns 2 to 3 cups raw unfiltered apple cider vinegar (at least 5 % acidity) 1/4 cup raw honey, or more to taste

Red Chileatole with Mushrooms, Corn, Peppers, and Chicken 1 tbsp extra-virgin olive oil 1 medium white onion, halved and sliced 4 cloves garlic, peeled 2 tbsp ancho chile powder 1 1/2 tbsp masa harina 4 cups chicken broth, divided 6 oz cremini mushrooms, stemmed and sliced 1/2 inch thick 2 ears of corn 1/2 poblano pepper, cut into 1 / 4 - inch cubes 1 large sprig fresh flat - leaf parsley 3/4 lb boneless, skinless chicken breast, cut crosswise into 1 / 2 - inch - thick slices salt, to taste

1 tablespoon butter 1tablespoon extra virgin olive oil 1 large onion, quartered lengthwise, cut in 1/4 - inch slices crosswise 1 large garlic clove, very thin slices

Beef Satays over Thai Salad 1.5 lbs sirloin steak, cut into 1 - inch cubes 4 stalks lemongrass, bottom third only, peeled and minced 2 cloves garlic, minced 2 tbsp cooking oil 2 1/2 tbsp lemon juice 2 3/4 tsp sugar 1/2 tsp salt 1/4 tsp fresh - ground black pepper 2 tbsp Asian fish sauce 1 tbsp water 3/4 tsp rice - wine vinegar pinch dried red - pepper flakes 1 small head romaine lettuce, cut crosswise into 1 / 2 - inch strips (about 1 quart) 2 carrots, peeled into strips 1 cucumber, peeled, halved, seeded, and diced 1/2 cup lightly packed cilantro leaves 1/4 cup chopped fresh mint

Ingredients: 3 tablespoons olive oil, divided 1/4 medium yellow onion, minced 1 clove garlic, minced 1 chipotle pepper canned in adobo, minced 1 8 - ounce can tomato sauce (also labeled tomato puree) 1/2 teaspoon honey 2 ounces (1/4 cup) light beer 2 boneless skinless chicken breast halves, halved crosswise 3 9 - inch whole wheat tortillas / wraps (I like Toufayan Bakeries, but you do you.)

1/2 cup olive oil 4 medium onions, chopped medium - fine 1 large green bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 1 large red bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2 tablespoons mild Hungarian paprika or New Mexico chile powder 1 teaspoon hot Hungarian paprika, New Mexico chile powder, or ground cayenne pepper 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon dried thyme, crumbled 2-1/2 cups raw medium - grain rice 3 to 4 medium zucchini, cut in half lengthwise, then sliced crosswise into 1 / 4 - inch - thick pieces 1 cup frozen green peas, thawed but not cooked (optional) 2 cups chicken stock 1 cup white wine Juice of 1 large lemon 1 bay leaf 3 medium tomatoes, sliced crosswise into 1 / 4 - inch - thick rounds Garnish (optional): Crumbled feta cheese

4 tablespoons butter (divided use) 4 tablespoons vegetable oil (divided use) 2 pounds boneless pork, thinly sliced and cut into long strips about 1 / 2 - inch wide 3 medium onions, sliced thinly (crosswise) and separated into rings 2 tablespoons flour 3 tablespoons Hungarian paprika or New Mexico chile powder (medium - hot or hot, to taste) 1 green bell pepper, seeded and cut lengthwise into 1 / 4 - inch wide strips * 1 red bell pepper, seeded and cut lengthwise into 1 / 4 - inch wide strips * 1 yellow bell pepper, seeded and cut lengthwise into 1 / 4 - inch wide strips * 2 to 3 hot green peppers (jalapeños or serranos), cut crosswise into small rings 1 cup beef or chicken stock 3 tablespoons tomato paste 2 to 3 large garlic cloves, minced 1 teaspoon salt 1 bay leaf

8 ounces whole - wheat penne pasta 2 tablespoons olive oil 4 3 - ounce sweet Italian chicken sausages, casings removed 2 garlic cloves, minced 2 ounces (about 3 - 4 leaves) lacinato kale, ribs removed, sliced thinly crosswise 1 cup pitted Kalamata olives, roughly chopped 1 cup marinated roasted tomatoes, roughly chopped 1/2 teaspoon kosher salt 1/2 teaspoon black pepper Grated Parmesan for serving

Cut 2 unpeeled onions into quarters, then cut 4 celery stalks and 1 head of garlic in half crosswise; scatter around turkey in roasting pan along with 1 lb.

Cut 2 whole heads of garlic in half crosswise.

1 tablespoon mild Hungarian paprika 1 tablespoon medium - hot Hungarian paprika 4 pork chops (about 1 / 2 - inch thick), trimmed of all fat 2 tablespoons butter 2 tablespoons vegetable oil 2 medium onions, thinly sliced crosswise and separated into rings 4 to 6 large garlic cloves, finely chopped 3/4 cup medium - sweet to sweet Hungarian white wine 2 tablespoons Hungarian apricot brandy (barackpálinka) or other brandy 2 tablespoons pure sour cream (containing no additives) Garnish: Strips of pickled mild red peppers

Slice 1 head of garlic in half crosswise.

1 (4 pound) chicken Salt Extra-virgin olive oil Freshly ground black pepper 3/4 pound garlic scapes 1 pound small yukon gold potatoes, halved crosswise 1 large head of garlic, outer layers of skin removed, top trimmed by 1/2 inch to expose the cloves.

1/2 whole wheat baguette cut on a diagonal into 1/4 - to 1 / 2 - inch - thick slices 1/2 teaspoon sea salt 1 tablespoon extra-virgin olive oil 1/4 teaspoon garlic powder 2 Romaine lettuce hearts, trimmed and leaves separated One 14 - ounce can hearts of palm, drained, rinsed, and thinly sliced crosswise 2 tablespoons finely grated Parmesan cheese or nutritional yeast 1/2 cup sliced or slivered, unroasted almonds

I followed the recipe closely, with the one exception that I reduced the garlic from 2 heads (halved crosswise) to 3 cloves (sliced).

1 pound carrots, peeled, trimmed, and halved crosswise 1 medium garlic clove scant 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander 1 teaspoon red wine vinegar 2 teaspoons fresh lemon juice 2 tablespoons tahini — made with roasted (not raw) sesame seeds, well stirred 1/2 teaspoon Himalayan salt

Cut dark - green tops from green garlic and slice crosswise 1/2» thick; slice bulbs and pale - green stalks crosswise 1/4» thick.

BEEF MARINADE: 1 garlic clove 1/4 teaspoon kosher salt 2 tablespoons canola oil 4 teaspoons rice vinegar 4 teaspoons soy sauce 1 tablespoon oyster sauce 1 teaspoon ground cumin 3/4 teaspoon freshly ground black pepper 1/2 teaspoon sweet paprika 1 pound beef tenderloin, sliced crosswise into 1/4 - inch - wide slices LOMO SALTADO: 1 large papaya, halved and seeded 1 teaspoon vegetable oil 1 tablespoon extra - virgin olive oil 1 large red onion, halved and sliced 1/2 inch thick 1 cup halved cherry tomatoes 1/2 shallot, very finely chopped 3 garlic cloves, very finely minced 3/4 cup red wine (such as merlot) 2 tablespoons soy sauce 1 tablespoon honey 1/2 cup finely chopped fresh cilantro, plus a few sprigs for serving 1.

* 1 cup shelled fresh fava beans (1 1/4 pounds in pods) or shelled fresh or frozen edamame (soybeans; 3/4 pounds in pods) * 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided, plus additional for drizzling * 1 1/2 cups packed baby arugula (1 1/2 ounces), divided * 3 tablespoons grated Pecorino Toscano or Parmigiano - Reggiano * 1/4 teaspoon grated lemon zest * 1/2 teaspoon fresh lemon juice * 1 baguette * 1 garlic clove, halved crosswise * 16 mint leaves

2 anchovy fillets 1 garlic clove, finely minced 2 tablespoons olive oil 1/4 cup plain nonfat Greek yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon lemon juice 1/2 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 5 cups chopped kale 1 (14 - ounce) can hearts of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly sliced 1/2 cup roasted chickpeas 1/4 cup grated Parmesan cheese 12 ounces grilled or baked chicken breast, sliced

Kimchi mixture 4 green onions, sliced crosswise in 1/2 inch pieces 1 tablespoon fresh ginger, ground or minced 3 — 4 cloves garlic 1 — 2 tablespoons chile flakes or gochugaru powder Note: As always, adjust the spiciness to your palate.

Ingredients: 1 cup green lentils or Du Puy lentils 1 bulb fennel, cored and thinly sliced; fronds finely chopped and set aside 1 onion, thinly sliced 2 small sweet potatoes, peeled and diced into 1 / 4 - inch cubes 3 tbsp extra-virgin olive oil, divided 1 1/2 tsp sea ground black pepper, to taste 1 tsp dried thyme 2 tbsp balsamic vinegar 1 clove garlic, minced 1 (approx. 250g) package halloumi, cut crosswise into 1 / 2 - inch slabs

Ingredients: 4 cups water 3 cups fresh spinach leaves 1/2 pound snow peas, trimmed and cut in half crosswise 1 (5 3/4 - ounce) package pad thai noodles (wide rice stick noodles)-- or rice 1 tablespoon canola oil 1/4 cup thinly sliced shallots 2 teaspoons red curry paste 1 1/2 teaspoons curry powder 1/2 teaspoon ground turmeric 1/2 teaspoon ground coriander 2 garlic cloves, minced 6 cups fat - free, less - sodium chicken broth 1 (13.5 - ounce) can light coconut milk 2 1/2 cups shredded cooked chicken breast (about 1 pound) 1/2 cup chopped green onions 2 tablespoons sugar 2 tablespoons fish sauce 1/2 cup chopped fresh cilantro 4 small hot red chilies, seeded and chopped, or 1/4 teaspoon crushed red pepper 7 lime wedges

Quick Pesto With Broiled Tomatoes from Vegetarian Times Ingredients: Quick Pesto 3 cups Basil Leaves 2 Cloves Garlic, peeled 1/4 cup Pine Nuts 1/4 cup Nutritional Yeast 1/2 cup Olive Oil Broiled Tomatoes 4 medium Tomatoes, cored and halved crosswise 5 Tbs.

For example, add a head of garlic, cut in half crosswise.

I stuffed it with two heads of garlic cut in half crosswise, and a big handful of thyme.

Ingredients 1/4 pound (1 stick) unsalted butter 1 lemon, zested and juiced 1 teaspoon chopped fresh thyme leaves (I used rosemary) 1 fresh turkey (10 to 12 pounds) Kosher salt Freshly ground black pepper 1 large bunch fresh thyme (I used rosemary) 1 whole lemon, halved 1 Spanish onion, quartered 1 head garlic, halved crosswise

1 tablespoon olive oil 1 pound asparagus, woody ends trimmed and sliced into 2 inch pieces on the bias 1 1/4 cup leek, thinly sliced crosswise (white and pale green parts only) 2 cloves garlic, minced Zest of one lemon 1 teaspoon orange zest 2 tablespoons toasted pine nuts 1 - 2 tablespoon Italian parsley, chopped Salt and freshly ground pepper to taste