The last thing you want is the oil to spill out and then cause smoking from the oven and then the smoke will leak out of the oven and set the fire alarm off and then next thing you know, you're in a cloud of
garlic oil smoke and the alarm wont shut up so you're standing in front of the alarm, fanning it with a pillow because that's all you could find at the moment.
Not exact matches
1 head cauliflower 2 medium onions 1 head
garlic (about 6 - 8 cloves) 3 cups cooked lima beans (about 2 cans) 2 cups water 2 cups vegetable stock juice of 1 lemon sea salt to taste olive
oil smoked paprika
Combine the tamari, vinegar, sesame
oil,
smoked paprika, cumin, maple syrup and
garlic in a small bowl, stir to mix well.
2 large onions
Oil for frying — I use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten f
Oil for frying — I use a tsp of coconut
oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten f
oil 3 cloves
garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp
smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten free
2 chicken seitan cutlets 1/2 teaspoon
smoked paprika 1/4 teaspoon dried thyme salt and pepper 1 tablespoon olive
oil 1/2 large onion, chopped 3 — 4 ounces soyrizo 2 cloves
garlic, minced 1 small carrot, minced 1 roasted red pepper, chopped 1/3 to 1/2 cup vegetable broth 1/2 cup frozen peas, run under hot water 2 tablespoons chopped parsley rice to serve
Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut
oil 1 small onion, finely chopped 3 cloves
garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (
smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.
3 tablespoons olive
oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves
garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons
smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice
Tomato Juice, Tomato paste, Water, Distilled Vinegar, Molasses, Sugar, Honey, Raisins, Lime Juice, Liquid
Smoke - Mesquite, Butter, Red Habanero peppers, Olive
Oil Blend (Conola
Oil, Olive
Oil), Salt, Worcestershire Sauce (Water, Distilled Vinegar, Worcestershire Concentrate, Molasses, Vinegar, Spices, Natural Flavor,
Garlic Powder, Caramel Color, Anchovies, Tamarind, Sulfiting Agent, Sugar, Salt), Onion Powder, Paprika,
Garlic Powder, Black Pepper, Dry Mustard.
Category: Breads / Baked Goods, Dairy Free, Egg Free, Side Dishes, Soups, Vegetarian · Tags: butter, chicken stock,
garlic, gruyere cheese, olive
oil, onion, potatoes, rosemary,
smoked paprika, sourdough bread, thyme, turnips
Ingredients: Water, Organic Tomatoes, Organic Tomato Paste, Sea Salt, Organic Ancho Chili Pepper, Organic
Garlic, Organic Canola
Oil, Organic Cocoa Powder, Organic Cane Sugar, Organic
Smoked Paprika, Organic Chipotle Pepper, Organic Cumin, Organic Cayenne Pepper, Organic Black Pepper.
2 packages of DOLE baby spinach 1/2 cup pine nuts 1/2 cup raisins 3 Tbsp dry sherry 2 Tbsp olive
oil 2 cloves of
garlic, sliced pinch of
smoked spanish paprika salt and pepper to taste
Serves 2 1 large sweet potato 1 tsp
smoked paprika A dash of salt Olive
Oil 2 - 3 cloves of
garlic Preheat oven to 450 degree f or 230 degree C (200 degree C for...
Salt Plate Shrimp by The Mexitalian Jamaican Jerk Chicken Burgers by Simple and Savory Roasted Vegetable Grilled Pizza with
Garlic Herb
Oil by Ciao Chow Bambina Memphis Style Pulled Pork by Two Places at Once Balsamic & Honey Chicken Skewers with Strawberry - Kiwi Salsa by No Spoon Necessary Amazing Basic Spice Rub for Grilling by An Oregon Cottage Mediterranean Chicken Kebabs by PasadenaDaisy
Smoked Porchetta Pork Loin by Tasty Ever After Pressure Cooker Pulled Pork by Appeasing a Food Geek Peach Barbecue Sauce by The Beach House Kitchen Tuna Stuffed Sweet Peppers by SugarLoveSpices Herb Marinated Steak Gyros Plates with Tomato - Onion Salad and Green Tahini Sauce by Feed Me Phoebe Marinated Skirt Steak with Sweet Corn and Cherry Salad by Domesticate ME!
1 tablespoon extra virgin olive
oil 1/2 teaspoon
garlic powder 1/2 teaspoon sea salt 1/4 teaspoon bittersweet
smoked paprika 1/4 teaspoon ground turmeric Freshly ground black pepper 2 - 3 chicken breast halves (about 1 1/2 pounds) Avocado
oil or ghee, for cooking
sautéing chopped onion,
garlic and jalapeno in a lug of olive
oil, add your spices (I used
smoked paprika and cumin), veggies of your choice and sauté until the liquid evaporates.
For the soup: 1 t
oil of your choice 3 large cloves
garlic, chopped 1 onion, chopped 1 red bell pepper, chopped 850 g (~ 7 1/2 cups 1 inch cubes) chopped pumpkin 1 cup white wine (or vegetable broth) 4 cups vegetable broth 1 T curry powder of your choice (I used a mild version) 1 t
smoked sweet paprika freshly ground pepper and additional salt to taste
1 teaspoon olive
oil 1 small onion, diced small 2 cloves
garlic, minced 1 bunch kale or collards, rough stems removed, shredded (about 1/2 pound) 1/4 cup water 1/4 teaspoon salt 2 15 oz cans black eyed peas, rinsed and drained 1 cup tomato sauce 1/2 cup veg broth 1 tablespoon hot sauce 1/4 teaspoon liquid
smoke (optional, a smidge of
smoked paprika would be great too)
2 cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes of a box grater (2 cups packed) salt, as needed 4 teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive
oil 1 large yellow onion, finely diced 4 large cloves
garlic, minced 1 1/2 teaspoons
smoked paprika 1/2 cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1 cup (120 g) chickpea flour 1 1/4 cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4 cup (60 ml) mild vegetable
oil for frying, such as sunflower
Recipe by Check full recipe at Ingredients: broth, celery, chard, cloves,
garlic, kale, paprika, peas, salt,
smoked, soy sauce, onion, sodium,
oil, water, sauce, pepper,...
2 15oz cans low sodium black beans, drained and rinsed 1/2 medium red onion, roughly chopped (the other half is going on the burgers so slice in half so you get the rings) 2
garlic cloves, minced 2 tablespoons minced fresh cilantro 1 tablespoon minced fresh parsley 1 large egg 1 teaspoon kosher salt 1/2 teaspoon fresh ground black pepper 1/2 teaspoon ground cumin 1/2 teaspoon hot
smoked paprika 1/2 cup plain breadcrumbs vegetable
oil for grilling
This mixture of peppery extra-virgin olive
oil,
smoked paprika,
garlic, and warming herbs is the perfect little condiment to keep on hand.
Recipe by Check full recipe at Ingredients: avocado, broth, date, dill, fish,
garlic, lemon, salmon,
smoked, tuna,
garlic powder, onion,
oil, vinegar, rice, mushroom, rice...
anchovies, butter, capers, caramel, chicory, chives, cloves, fish, almonds,
garlic, lemon, lemon juice, lettuce, radicchio, salt, sea salt, shallots,
smoked, olive
oil, salted,
oil, peppercorns,
garlic cloves, finely, water, sprinkle, wine,
garlic clove, vinegar, white wine, olive, bay leaves, flaked almonds, mozzarella, prawn, salad, skate, white wine vinegar, juice, leaves, clove, cheeses, oranges, pretzel, wine vinegar
Recipe by Check full recipe at Ingredients: beef, black pepper, cloves, dill, fennel, fennel seed,
garlic, paprika, salt,
smoked, tomato paste, tomato,
oil, finely, wine,...
Portlock
smoked pink salmon (the large fish on the board in the center) Ruby Bay
smoked salmon in sriracha, lemon pepper and pastrami Ruby Bay hot
smoked keta salmon Blue Hill Bay herb
smoked salmon Ruby Bay teriyaki salmon jerky Milas oloves in chili oregano, basil
garlic, chili
garlic and lemon rosemary Lucini Itali lemon flavored olive
oil Brooklyn Brine Pickles in spicy maple bourbon Kozlowski Farms jalapeno jam Eden stone ground brown mustard Altius black sea salt Baked in Brooklyn honey mustard breadsticks Absolutely gluten free crackers
Ingredients: 1 1/2 pounds Yukon Gold potatoes, cut into 1 / 2 - inch to 3 / 4 - inch cubes1 large sweet onion, rough chopped2 tsp olive
oil 2 tsp butter1 tsp
smoked paprika 1/2 tsp
garlic salt.
1 tablespoon olive
oil 1 medium onion, diced 2 large coves
garlic, minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons
smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
And while it may feel a bit wasteful to throw food in the trash, tossing out burned
garlic, charred nuts, or
smoking oil is the right thing to do.
Combine the olive
oil,
garlic,
smoked paprika, Cajun seasoning, salt and black pepper with the shrimp.
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves
garlic, left whole - olive
oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon
smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of half a lemon - 1
garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to taste
2 boneless, skinless chicken breasts 2 tablespoons olive
oil 2 limes, juiced 2
garlic cloves, minced 2 teaspoons ground cumin 2 teaspoons
smoked paprika 1/2 teaspoon chili powder 1/4 teaspoon salt 1/4 teaspoon pepper
2 cups packed fresh parsley leaves 1 Tbsp fresh oregano leaves (or use 1 tsp dried oregano) 4 cloves
garlic 1 tsp Spanish
smoked paprika 3 Tbsp red wine vinegar 1/2 cup extra virgin olive
oil Salt and pepper
Toss the vegetables with 1 tablespoon olive
oil, 1 teaspoon cumin, 1/2 teaspoon
smoked paprika,
garlic powder, and salt.
Then add the olive
oil, harissa, cider vinegar,
garlic,
smoked paprika, cinnamon, salt and stir to combine
Combine bell pepper, tomatoes and their juices, chili, almonds,
garlic with all the
oil, red wine vinegar and
smoked paprika, if using, in a food processor.
1 tsp neutral
oil (olive
oil or refined coconut
oil) 1 package of extra firm tofu, drained and crumbled (no need to press) 3 shallots diced or 1/4 cup of a yellow onion, diced 2 - 3 cloves of
garlic, minced 1 small zucchini, cubed or 1/3 of a medium zucchini 1 small bell pepper or 1/2 of a large, diced 1 cup of black beans, drained and rinsed 1/2 jalapeno, diced (seeded for less heat if you prefer) 1/2 tsp of turmeric powder 1/3 tsp of
smoked paprika 1/4 tsp chili powder 1 tbl of water
A look around the kitchen turned up a few dried,
smoked chiles,
garlic, shallots, cilantro, olive
oil, salt, and a mystery wedge of hard cheese.
1 medium butternut squash (about 2 pounds) 1 tablespoon refined coconut
oil 3 cloves of
garlic, coarsely chopped 1 3/4 cups nut milk * 1/2 cup nutritional yeast 1 tablespoon arrowroot powder 1/4 teaspoon
smoked paprika 2 tablespoons fresh squeezed lemon juice 1 tablespoon white miso 1 teaspoon salt 1/4 teaspoon pepper 1 pound elbow pasta (I used a GF quinoa variety) 2 cups cooked vegetables (such as steamed spinach, broccoli, or peas) 1/2 cup hulled raw sunflower seeds (or bread crumbs, or panko crumbs)
Ingredients: 1 each onion diced 3 each
garlic cloves minced 1 each
smoked ham hock 1 teaspoon ground cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons apple cider vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black pepper to taste 3 cups dry black eyed peas, soaked in water overnight 8 cups of water Instructions: Soak the Black Eye Peas in cold water over night.When ready to cook; in large pot heat olive
oil and add onions, sauté until translucent.
ingredients SPICED TURKEY MEATLOAF 1 tablespoon olive
oil 1 yellow onion (peeled and minced) 3 cloves
garlic (peeled and minced) 1 and 1/2 teaspoons ground cumin 1 and 1/2 teaspoons ground corinader 1 and 1/2 teaspoons
smoked paprika 3/4 teaspoon ground cinnamon 1/2 teaspoon cayenne 2 tablespoons tomato paste 1 tablespoon fresh ginger (peeled, grated) 3/4 cup gluten - free breadcrumbs 1/3 cup almond milk 1 large egg (beaten) 1/2 cup cilantro (finely chopped) 1/2 cup parsley (finely chopped) 1/4 cup mint (finely chopped) 1 pound ground turkey Kosher salt and freshly ground black pepper (to taste)
Ingredients: 1 Large Ham Hock (from Tails and Trotters) 2 Medium Yellow Onions small dice 1 Small Celery Root Bulb small dice 3 Cloves of
Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celery
Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend
Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celery ro
Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott
Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and
oil in large stock pot, add the onions, garlic, and celery ro
oil in large stock pot, add the onions,
garlic, and celery
garlic, and celery root.
Add remaining ingredients, roasted red peppers, apple cider vinegar,
garlic, olive,
oil, tahini,
smoked paprika and salt.
Next time I will add some
smoked paprika when I toss the potatoes with the
garlic and
oil.
I use
smoked beef sausage, and even leaving the
oil out I actually drain off almost all the
oil before adding the
garlic & proceeding with the recipe.
For the skillet: 1 1/2 tablespoons extra virgin olive
oil 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 red onion, thinly sliced 2
garlic cloves, minced 1 tablespoon chili powder 1 teaspoon
smoked paprika 1/2 teaspoon ground cumin Pinch cayenne pepper (optional) Kosher salt 1 15 - ounce can black beans, drained and rinsed 1 28 - ounce can diced fire toasted tomatoes, drained 1 1/4 cup grated sharp cheddar cheese Freshly chopped cilantro for serving (optional)
In a medium sized bowl combine the lemon juice, olive
oil, balsamic vinegar,
smoked paprika, dill, oregano,
garlic, salt and pepper.
Ingredients Water, white wine vinegar, sugar, sun - dried tomato, olive
oil, salt,
smoked paprika (0.37 %), chipotle powder (0.30 %), chipotle flakes (0.22 %),
garlic powder.
Wheat protein, water, nutritional yeast, onion powder,
garlic powder, chickpea flour,
smoked paprika, black pepper, soy sauce, liquid
smoke, white miso, rapeseed
oil
1/4 pound (2/3 cup) dried black beans, soaked in lightly salted water overnight 1/4 pound (2/3 cup) dried pinto beans, soaked in lightly salted water overnight 2 tablespoons extra virgin olive
oil 1 red onion, chopped 3
garlic cloves, chopped 1 tablespoon ground chili powder 1 teaspoon ground cumin 1/2 teaspoon
smoked paprika 1/4 to 1/2 teaspoon cayenne pepper (optional) 1 1/4 teaspoon kosher salt 1 1/2 teaspoon unsweetened cocoa powder 3 cups water 1 red bell pepper, chopped 1 green bell pepper, chopped 28 ounces canned or boxed diced tomatoes
Ingredients - 2 tablespoons coconut
oil - 1 red bell pepper chopped - 4 cloves of
garlic, minced - 4 cups butternut squash peeled + cubed - 1 teaspoon spicy curry powder - 1 teaspoon
smoked paprika - 1/2 teaspoon cumin - 1/2 teaspoon cinnamon - 1/2 teaspoon cayenne pepper - 1 (14 ounce) can coconut milk - 2 cups veggie broth - salt and pepper to taste - 4 ounces goat cheese softened + more for topping - roughly chopped cilantro for topping - pomegranate seeds for topping