Sentences with phrase «garlic in a spoon»

Or if you're feeling extra brave just put some chopped garlic in a spoon, pour some olive oil on top, take it straight.

Not exact matches

3) Add in the sugar, vinegar, garlic, and thyme, stir and let cook a minute until fragrant 4) Add the flour in, stirring and scraping the pot with a wooden spoon 5) Mix in your beer of choice and let simmer for a few minutes before adding in the chicken stock.

I even spooned some of it over a piece of garlic bread and I was in heaven!

Combine garlic and chilies in a glass bowl, and «smash» together, using a wooden spoon.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

It's really as simple as spooning the vegan cream cheese into a bowl, add the green chili enchilada sauce, some nutritional yeast flakes, and garlic powder and then heat that up in a microwave for a few seconds.

Directions: Preheat oven to 350 degrees / Put potatoes and garlic in steamer basket and steam until the potatoes are very soft, about 20 minutes / Drain and set aside / Put salt cod, potatoes, garlic, milk and splash of olive oil in food processor and process until fairly smooth / Season to taste with salt & pepper / Spoon puree into small baking dish / Drizzle with olive oil and bake until golden on top, about 20 minutes.

In a large big bowl or pilon (mortar) crush garlic cloves with a pestle or the back of a spoon, add EVOO, and alternate remaining ingredients until well incorporated.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

Preheat oven to 200 degrees celsius Grease baking tray or ceramic roasting pan Mix together spinach, eggs, and garlic in a bowl Season with salt and pepper Spoon mixture into prepared pan and flatten, pressing down with fingers Bake for 15 - 20 minutes or until set Allow to cool slightly then using a knife or pizza cutter slice into 10 rectangles Use a spatula to remove individual slices from pan Wrap slices in freezer wrap and freeze until ready to use

In a medium - size bowl, place the minced garlic and salt, and press together into a paste with the back of a large spoon.

Remove garlic with a spoon, allowing the oil to drain back into the pan, and place garlic in a bowl.

Spoon in the garlic.

Heat oven to 450 ° F. Place the tomatoes in a large baking dish and spoon the olive oil and garlic over them.

Using a wooden spoon, loosen any browned onion or garlic bits in pan.

We did the garlic bread in the toaster oven while the ratatouille stewed, and then once the bread was done, spooned the stew over the top.

Begin by cutting a 1 pound pumpkin in half (I used a 2 pound pumpkin and used half of it for this recipe), then deseed it using a spoon, using a potato peeler peel off all the skin from the pumpkin, making sure to also remove the white parts left behind by the skin, cut the pumpkin into small chunks that are about 1/2 inch by 1/2 inch in size, also finely mince 2 cloves of garlic and finely dice 1/2 of an onion

Stir in the garlic, tomato puree and the beef (breaking it up with a wooden spoon) and sauté.

at least one large skillet and one small skillet dutch oven / stock pot (I boiled my pasta in a stock pot for ages) slow cooker / Crockpot medium sauce pan cutting board rubber spatula wood / bamboo spoons (at least two) colander can opener cookie sheet 9 x 12 cake pan 1 - & 4 - cup measuring cups, preferably Pyrex or similar a couple of mixing bowls cheese grater garlic press (we love garlic) Tupperware's largest bowl — holds 32 cups & is perfect for making batches of Chex mix or puppy chow or other favorite snack mixes.

Thinly slice 3 cloves of garlic, cut off the stem of 1 Spanish pepper (or any other type of pepper that you like), cut it in half and deseed it with a spoon, then cut it into thin slices

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

If you don't have a blender you can finely chop the chilli and garlic and mix everything in a bowl using a spoon.

Add in olive oil and water, sauteed garlic and chopped rosemary and stir with a large wooden spoon until dough comes together into a ball.

Using a spoon, scoop in the half avocado and add the cilantro, jalapeño, garlic, and salt.

Using a wooden spoon, combine the mango, bell pepper, red onion, scallions, mint, garlic, lime juice, olive oil, honey, salt, and pepper in a small bowl and stir well.

I love to make a quick creamed spinach so today I threw in some toasted coconut and mashed garlic, spooned it over a pile of lemony quinoa and it was divine.

Add in the processed chilli and garlic and stir with a wooden spoon.

Nutrition Facts Ingredients 1 medium cucumber 7oz (200g) plain Greek yogurt 2 garlic cloves 1 tbsp olive oil salt, pepper and paprika 1 tsp white wine vinegar (optional) Instructions 1 Cut cucumber in half lengthwise, use a spoon to scrape out the seeds (discard these) then grate it.

Only inside time is puree and bottling... Fire roast 20 ghost peppers and puree two raw Chop 4 whole carrots Chop whole onion Chop two bell peppers 6 cloves minced garlic 2 cups cider vinegar 2 table spoons salt 2 table spoons pepper Combine all into sauce pan and simmer till veggies are soft (about 45 min) Turn on oven fan and open window, puree in batches, return to pan.

Method: Pre heat the oven to 350 F Line up the mushroom cups into a greased baking tray Season with salt, they will give off a lot of liquid, so this is important Heat the olive oil in a large sauce pan Saute the garlic and onions for 5 minutes, stir with a wooden spoon to prevent burning Add the diced mushroom stalks and continue to cook for 5 - 7 minutes Add the celery and red pepper and cook for another 5 - 7 minutes Add the hearts of palm, shiitakes and chili flakes and butter Cook for another 10 minutes until all flavors soft and incorporated Remove from heat and add the vegan mayo and bread crumbs, stir until the mixture is coated Fill each mushroom cup with the mixture and bake at 350 for 30 - 35 minutes Enjoy, these babies will go fast!

Place garlic, salt, pepper, and cumin in a mixing bowl; mash to a paste with the back of a wooden spoon.

Heat some olive oil in a large sauté pan over medium heat, add the garlic cloves and anchovy, breaking up the filets with the back of a wooden spoon, and cook until soft and fragrant, about a minute.

With a spoon, blend in the dill, chives, garlic, and mustard and cook about 3 minutes more.

For avocado dip: In small bowl, combine avocado, garlic, lime juice, cumin, cayenne and sea salt and mix with large spoon.

Preheat oven to 350 ° F In a large skillet, brown meat with chopped onion, pepper, and garlic Add tomatoes, salt, pepper, and green beans Cook for about 10 minutes, until green beans have thawed out and much of the liquid has been absorbed Spread into an even layer in a casserole dish With a large spoon or spatula, scoop mashed cauliflower on top, and spread to cover evenly Grate some cheddar and parmesan cheese on top Bake for 30 min at 350 ° F Broil for a few minutes at the end, watching carefully, if you want the cheese crunchy on top Cool for 15 minute before serviIn a large skillet, brown meat with chopped onion, pepper, and garlic Add tomatoes, salt, pepper, and green beans Cook for about 10 minutes, until green beans have thawed out and much of the liquid has been absorbed Spread into an even layer in a casserole dish With a large spoon or spatula, scoop mashed cauliflower on top, and spread to cover evenly Grate some cheddar and parmesan cheese on top Bake for 30 min at 350 ° F Broil for a few minutes at the end, watching carefully, if you want the cheese crunchy on top Cool for 15 minute before serviin a casserole dish With a large spoon or spatula, scoop mashed cauliflower on top, and spread to cover evenly Grate some cheddar and parmesan cheese on top Bake for 30 min at 350 ° F Broil for a few minutes at the end, watching carefully, if you want the cheese crunchy on top Cool for 15 minute before serving

In a large bowl combine onion, garlic, bread crumbs, Parmesan, lemon juice and zest and walnuts and give everything a good bash with a wooden spoon or a pestle or the base of a glass.

Using a wooden spoon, loosen any browned onion or garlic bits in pan.

Now in the small bowl pour 2 table spoons of olive oil, add garlic and rosemary, give it a mix.

Transfer the garlic to a small dish using a slotted spoon, leaving the oil in the skillet.