Sentences with phrase «garlic in a little oil»

Alternately, you can just roast the pepper on the stove and lightly saute the garlic in a little oil.

1 Teaspoon salt Cook the onion and the garlic in a little oil (whatever kind you like) until they soften on medium low heat.

Not exact matches

I take any excess vegetables - e.g., spring onions, leeks, green garlic, beets, kale - and combine them in a food processor with some toasted nuts (almonds or pine nuts), a little hard cheese, and some garlic, vinegar, and olive oil (recipe at right).

We settled on meatloaf, thinking that you could make it look sort of like a camel's hump... you know... if he was wearing a girdle of camel's hair, he had to have done something with the rest of the camel... I modified the linked recipe by adding Worcestershire sauce, garlic and onion, and I thought it turned out a bit dry, but it wasn't bad, especially with a topping of vidalia onions browned in olive oil, balsamic vinegar, and a little more honey.

As a finish, his collegue topped the mussels with breadcrumbs toasted in olive oil with a little garlic.

Then heated little oil in a nonstick pan and flavored it with garlic, later tossed in lots of colorful vegetables and fresh cilantro (because I love the fragrance of fresh cilantro), added protein rich black beans and finished it with a variety of seasonings.

You can then pan fry them in a little oil and butter mix topping with parmesan cheese and garlic salt as soon as they come out.

To change it up a little bit, you can marinate them in a bit of olive oil, garlic, oregano and a myriad of other spices / herbs before adding them to the grill.

The only modification I made to the recipe was that I sauteed the garlic in cold - pressed rapeseed oil rather than vegan margarine, and then added just a little margarine to the food processor along with the other ingredients.

To add a little bit more flavor, you could first saute» your onion and garlic in about 1 tablespoon bacon drippings or oil for 5 minutes, then add the rest of the ingredients.

My favorite way to cook baby artichokes is sautéing them in a little olive oil with lots of garlic, pancetta, lemon zest and lemon juice.

I did a quick saute of all the veggies in a large non stick skillet with a little olive oil, garlic, salt and pepper.

olive oil 4 bone - in chicken thighs, skins removed 1 small onion, diced 2 cloves garlic, minced 1 chipotle in adobo, minced 3/4 cup chicken broth (I actually believe I used a cup and it was a little too much, so maybe somewhere in between...) 1 (14 oz.)

I tossed it in a little lemony basil vinaigrette which takes about 5 seconds to mix together since it's just a little lemon, garlic olive oil, basil, salt, and sugar.

Preparing the sauce is as easy as cooking garlic in a little olive oil and adding tomatoes.

There are many regional variations on «classic» ceviche, but my favorite type is based on lots of fresh lime juice, some garlic, a little olive oil, and some type of hot pepper in the mix.

Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.

Brown the onion (and garlic) in a soup pot using very little oil.

I had actually baked a couple of nice big pieces of cod in olive oil, a little garlic, and salt and pepper the night before.

Put a little sesame oil in a pan and add the shallots, garlic and ginger and gently cook for 2 minutes.

I like to eye ball my spices but try cutting sprouts in half and sprinkle; kosher salt, black pepper, Rosemary, thyme, garlic powder, onion powder, and toss together with a little olive oil.

Heat a little olive oil in a frying pan and slowly fry the shallots and garlic for 5 - 10 minutes, until soft and tender, then remove and set aside.

Heat up a little olive oil in a deeper pan, and add your chopped red spring onions, & garlic.

Topped mine with a quick garlic - basil oil... I love the little pools of oil at the top of the bowl — and I loooooove the bread in there, especially on day two.

The recipe did not use any garlic, but I have used three large garlic cloves, peeled and chopped, fry in a little oil until light brown, then add in the shredded kale.

I sauté the sausage in a little olive oil along with sliced garlic and a pinch of red pepper flakes.

For this spinach quiche, I sauté onions and garlic in a little olive oil, then add in cubes of salty ham and a handful of fresh spinach.

Or, use a little garlic - infused oil in place of the butter and top with chives for a sassier twist.

This was some type of fancy minced garlic in, I'm assuming, some type of oil... and it had some type of little bits of red spicy pepper, I think... anyway.

Just a matter of cooking up your pasta and spinach and combining with some fresh herbs - I went for basil as that's what I had on hand - and the quick almond feta which is simply: blended ground almonds, lemon juice, garlic, salt, water + a little olive oil, then baking it in the oven for 30 mins.

In this cooking method, the onion and garlic are fried in a little oil until onion is soft, then the rest of the ingredients are added, brought to boil, and simmered for a minute or twIn this cooking method, the onion and garlic are fried in a little oil until onion is soft, then the rest of the ingredients are added, brought to boil, and simmered for a minute or twin a little oil until onion is soft, then the rest of the ingredients are added, brought to boil, and simmered for a minute or two.

This recipe starts out by cooking chopped onions, along with a clove of garlic and a diced red pepper in a bit of olive oil and a little ground cumin and chili powder.

Fry the garlic and chilli in a little oil, being careful not to burn the garlic, remove from the pan and place into a mixing bowl.

I sliced the carrots thinly and the eggplant in little cubes and sauteed them with garlic paste in olive oil, then added the Eswatini Curry sauce (made with tomatoes, peaches, apples, oil, vinegar, and spices).

Accompaniment: Sauteed vegetables of your choice (I sauteed shredded zucchini and yellow squash and a little kale in olive oil with minced garlic)

Drizzle a little bit of olive oil in a skillet and sauté the garlic, bell peppers, and mushrooms over medium heat for 2 - 5 minutes.

In a 4 - quart saucepan over medium - low heat, add olive oil and heat for 1 - 2 minutes, then add garlic, rosemary, salt, pepper, and onions; cook until onions start to get tender and a little translucent, about 5 minutes.

Put the onion and garlic in first with a little olive oil until just browned, then added everything else and cooked until the potatoes were tender.

Main Dishes: Cabernet and Gorgonzola Burger Sliders by Rasa Malaysia Red Wine Burgers by Confections of a Foodie Bride Braised Beef with Mushrooms and Cabernet Sauce by Brown Eyed Baker Grilled Salmon with Raspberry - Cabernet Sauce by Worth the Whisk Braised Lamb Shanks in Pinot Noir by Leite's Culinaria Pork Medallions with Pinot Noir - Cherry Sauce by Noble Pig Pork Chops with Fresh Blackberry - Pinot Noir Sauce by Dinners for a Year and Beyond Pinot Noir Pot Roast by Tasty and Gluten Free Coq au Vin by Simply Recipes Apple - Merlot Glazed Ham by Cbsop Pork with Fig and Merlot Sauce by Greedy Gourmand Coq au Zin by RecipeGirl Beef Stroganoff by Guilty Kitchen Slow Cooker Irish Beef Stew by The Little Kitchen Budget Beef Bourguignon by Food Wishes Beef Brisket with Merlot and Prunes by Sassy Radish Basic Beef Stew by RecipeGirl Perfect Prime Rib Roast with Red Wine Jus by Steamy Kitchen Veal Meatballs in Red Wine Sauce by the Kitchn Filet Mignon in Red Wine Sauce by Simply Recipes Slow Cooked Beef Burgundy by RecipeGirl Steak with Burgundy Mushroom Sauce by The Pioneer Woman Italian Pot Roast by What's Cookin» Chicago Red Wine Spaghetti with Broccoli by Love & Olive Oil Pork Chops with Garlic and Wine by The Pioneer Woman Mushroom and Red Wine Meatloaf by Chow.com Red Wine - Mushroom Risotto by Eclectic Recipes Cabernet Braised Short Ribs with Gorgonzola by Well Fed Lamb and Black Bean Chili in Red Wine by Forkable Braised Chicken Legs with Olives and Tomatoes by Opera Girl Cooks Lasagna by TasteFood Burgundy Pork Tenderloin by Allrecipes Red Wine and Rosemary Braised Lamb Shanks by Always Order Dessert Stewed Chicken with Wine Gravy by Israeli Kitchen Red Wine Braised Ham by No Recipes Dark Chocolate and Red Wine Beef Stew by Not Quite Nigella Pork belly marinated for one night with red wine and soy sauce, and just grill it!!!

While cooking, add 1/3 cup toasted almonds, 1 package (ripe) cherry tomatoes, 12 basil leaves and 1 peeled crushed garlic clove in food processor with a little olive oil and chili flake and S&P.

I used only one clove of garlic since I don't like strong garlic and a little extra oil in the pan when the cauliflower was cooking as it was really charring.

Anonymous - if using skinless breasts, I would do a few things: 1) Cut them in half horizontally, to make thinner filets, and maybe pound them a little to even them out into cutlets 2) Rub the chicken on both sides with a little olive oil before adding the garlic salt and smoked paprika 3) Broil (but it will take less time) The key there is not letting the white meat dry out under the broiler (hence the oil).

I tossed the broccoli in a little olive oil, salt, pepper and garlic powder and roasted it at 400 * for about 20 minutes.

Fresh or frozen, usually sauteed with a little olive oil, garlic, salt and pepper, folded into scrambled eggs, sandwiched in grilled cheese, stuffed into enchiladas, tossed with pasta or blended into smoothies or pesto - we eat it every way.

1 cup steamed edamame beans (steam the whole pod and then extract the little beans - a great job for someone in your house other than you - like a child or lover) 1 cup sprouted chickpeas, lentils, mung beans or cooked / sprouted bean of choice 1/3 cup sundried tomatoes 1/2 lemon, peeled 1/4 sesame seeds 2 Tbs olive oil 2 tsp dill seeds or 1 Tbs cumin seeds 1 - 2 cloves garlic 1/2 cup water (or more as needed until desired consistency is achieved) sea salt and cayenne to taste

I tossed it in the blender with pine nuts, garlic, olive oil, and a little salt and turned it into a pesto.

Cook the spaghetti (using 6 quarts of water and 1 tablespoon salt per pound of dried pasta), and heat a little of the truffled olive oil in a skillet, gently cooking the garlic until softened.

I actually prefer curly kale, and I usually saute it in a bit of olive oil with a little garlic and onion powder.

After the chicken is golden, I sauté artichoke hearts and red onions in a little olive oil and add in the garlic and the spices.

In the meantime, since you probably still have some of this soup on hand, you can improve the flavor by doing a sauté of onions and garlic in a little olive oil; add a couple of teaspoons of an all - purpose seasoning blend like Spike and Mrs. Dash, salt and pepper, of course; a minced herb like parsley or cilantro, and maybe even 2 or 3 big handfuls of baby spinach or arugulIn the meantime, since you probably still have some of this soup on hand, you can improve the flavor by doing a sauté of onions and garlic in a little olive oil; add a couple of teaspoons of an all - purpose seasoning blend like Spike and Mrs. Dash, salt and pepper, of course; a minced herb like parsley or cilantro, and maybe even 2 or 3 big handfuls of baby spinach or arugulin a little olive oil; add a couple of teaspoons of an all - purpose seasoning blend like Spike and Mrs. Dash, salt and pepper, of course; a minced herb like parsley or cilantro, and maybe even 2 or 3 big handfuls of baby spinach or arugula.