Cook leeks, carrots, celery, and
garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes.
Not exact matches
Eisenhower, according to a 1953 article
in The Miami Daily News, «rubs the steak
with oil and
garlic and then, as the horrified guests look on, casually flings the steak into the midst of the red and glowing coals.»
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.
While the pasta is cooking, place your onions and
garlic in a large pan and drizzle
with olive
oil.
As a finish, his collegue topped the mussels
with breadcrumbs toasted
in olive
oil with a little
garlic.
To make the croutons, heat 2 tablespoons of olive
oil in a frying pan along
with the
garlic and salt and pepper.
Over a medium - low heat, put the onions and
garlic in a pan, mix
with some olive
oil, cover and leave for 10 - 15 minutes to sweat out until soft.
I took half of the cauliflower,
garlic (now soft and shredded), and all of the linguine and put it
in a bowl
with a small handful of celery leaves, a squirt of lemon juice, and a half teaspoon of this wonderful, bold, fruity olive
oil that was half - off at the store (hurray for bargain hunting!).
Inspired by family gatherings, neighborhood barbecues, and the beloved recipes passed down by Buddy's mother, grandmother and aunts, the restaurant features signature dishes such as My Dad's Bucatini Carbonara
with pancetta, cracked black pepper and egg; Lisa V's Linguine & White Clam Sauce
with white wine,
garlic and extra virgin olive
oil; Bone -
In Veal Parm Chop oven - baked
with provolone and mozzarella and served alongside spaghetti marinara; Valastro Sunday Gravy
with meatballs, sausage, lamb, pork and a bowl of rigatoni; Steak Pizzaiola
with peperonata, grana padano and polenta, and Nona's Lasagna Al Forno.
Once the sweet potatoes have cooked put the tomato puree, vinegar,
garlic, spices and salt
in a pot
with some olive
oil, heat for a minute or two until they're bubbling
Place vegetables and
garlic in a single layer on a baking sheet and drizzle
with oil; sprinkle cinnamon over and scatter cinnamon sticks around.
Crush the
garlic and place it
in a frying pan
with the cumin, salt, pepper and olive
oil.
Cover the bottom of a roasting pan or baking tray
in olive
oil and place the tomatoes, peppers
with the
garlic, fresh rosemary, dried thyme, bay leaves, salt and a drizzle more olive
oil on top.
Place the fish pieces
in a shallow glass pan and toss
with the lemon juice,
garlic, habanero, salt, olive
oil, and oregano.
In a saucepan, gently heat the olive
oil along
with the
garlic and salt.
While the potatoes cook, peel and finely chop the
garlic, quarter the cherry tomatoes and heat both
in a pan
with a glug of olive
oil.
Just boil the stems
with a couple of cloves of
garlic until tender, then drain and whizz
in the food processor
with basil, walnuts, lemon and olive
oil — goes beautifully on the superfood crackers
Start by chopping your
garlic and onion and place them
in a pan
with a good drizzle of olive
oil, cook for 5 - 10 minutes over a medium heat until soft.
This tender and juicy boneless pork roast is coated
in a delicious rub made
with extra virgin olive
oil,
garlic and fresh herbs.
Most soups I make, and I make a lot of soups, start
with sautéed onions
in butter and
oil and maybe some carrots, celery, and
garlic before adding the main vegetable.
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.
It's Mushrooms,
garlic, parmesan and lemon zest baked
in the oven
with a drizzle of olive
oil!
Drizzle the
garlic head and onion half
with olive
oil, and wrap them
in foil.
Toss
in the greens,
garlic and zest, along
with 2 tablespoons of extra virgin olive
oil, 1/3 cup of milk, and a half teaspoon each of salt & pepper.
On the other side put the chicken
in the pressure cooker and fry it
with some
oil and add ginger paste,
garlic paste, salt, ajinomito, lemon juice and stir them all very well.
paired
with a big salad that had local lettuce, shredded carrots, tomatoes, green onions, and a delish red wine vinaigrette recipe we always make at Alchemy (1/2 cup olive
oil, 6 tbsp red wine vinegar, 1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove
garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up
in the Nutribullet).
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.
The ponzu dressing comes together
in a flash, boosted
with a good dose of
garlic and a thread of toasted sesame
oil.
Sauté the onion and
garlic with 1 Tbsp olive
oil in a large skillet over medium heat until soft and transparent.
In a large roasting pan, toss the potatoes and garlic cloves in olive oil and season with salt and peppe
In a large roasting pan, toss the potatoes and
garlic cloves
in olive oil and season with salt and peppe
in olive
oil and season
with salt and pepper.
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.
Sauté the onion and
garlic with olive
oil in a large skillet over medium heat until the onions are soft and transparent (about 5 minutes).
The spinach: Wash and rinse a big pile of spinach, 6 - 8 cups or more — it cooks way down /
In a large pan let a clove of finely chopped garlic sizzle in a couple of tablespoons of olive oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set asid
In a large pan let a clove of finely chopped
garlic sizzle
in a couple of tablespoons of olive oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set asid
in a couple of tablespoons of olive
oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach
with tongs, lid back on / Add remaining spinach when there's room
in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set asid
in the pan / Let it all steam
with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set aside.
1) Remove the chickpea skins by pinching chickpeas softly until their skins come off 2) Add de-skinned chickpeas, peeled and chopped
garlic, olive
oil, water and salt and blend
in a blender 3) Garnish
with paprika powder and serve
with pita bread, tortilla chips, toast, etc..
This «spaghetti» is made
with spaghetti squash which is tossed
in a dairy - free pesto and then it is topped
with yummy bursted cherry tomatoes covered
in a
garlic oil.
To make this dish, you start as so many Italian dishes do,
with a soffritto: sauté the
garlic and peperoncino (or red pepper flakes)
in olive
oil and, when you just begin to smell the
garlic, add chopped fresh or (out of season) canned tomato, along
with the sprig of rosemary, if using.
The olive
oil infused grape tomato and
garlic Focaccia
with whole Lentil and mint soup is certainly a scrumptious dinner I had
in recent times!
and mozarella of course... v p.s. B - 4 it goes
in the oven, I like to brush the rim of pizza dough
with garlic - flavored olive
oil and sprinkle
with flakey salt.
Made
with non-GMO, expeller - pressed canola
oil, plus pea protein and other clean ingredients, It's available
in tantalizing flavors like Original, Chipotle,
Garlic and Sriracha, which will make your grandma's famous potato salad taste like it was hijacked by your supercool uncle.
Roasted
garlic and summer herb salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of
garlic with a drizzle of olive
oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted
garlic with a few teaspoons of salt and set aside to dry Finely chop the dried herbs Mix
in the chopped herbs
with the
garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place
in a mason jar and keep close to brighten any meal all winter long
Meanwhile, peel the
garlic, wash the basil leaves and place it
in the food processor along
with the tomatoes and the olive
oil.
To make pappa al pomodoro, you start as so many Italian dishes do,
with a soffritto: sauté the
garlic and peperoncino (or red pepper flakes)
in olive
oil and, when you just begin to smell the
garlic, add chopped fresh or (out of season) canned tomato, along
with the sprig of rosemary, if using.
Put the broccoli and pecans
in a bowl, drizzle
with olive
oil, toss
with minced
garlic, sprinkle
with salt and pepper and red pepper flakes and transfer to a gratin dish or casserole dish.
Place drained cashews
in food processor along
with miso, nutritional yeast,
garlic, soy sauce and olive
oil.
I've been tossing them
in a pan
with some
garlic and olive
oil, but never thought of adding a touch of cheese.
This grain - free spaghetti uses spaghetti squash tossed
in a dairy - free pesto and is topped
with bursted sweet cherry tomatoes
in a
garlic oil.
Melt the butter along
with the
oil in a pot, then add the onions,
garlic, and herbs.
Heat the
oil in a large soup pot or heavy duty saucepan over medium heat and add the onion,
garlic, red peppers, season
with salt and pepper and Italian seasoning.
For this recipe, we've coated the thighs
in a tasty mixture of balsamic vinegar, honey and
garlic, but you can simplify and just brush them
with a bit of olive
oil and add salt, pepper and a couple of your favorite spices.