Sprinkle the remaining 1 tablespoon of ras el hanout, smoked paprika, and
garlic over the oil and stir to create a fragrant paste.
Not exact matches
Using the same
oil, fry the
garlic and onions for 3 minutes
over low heat.
Heat a Dutch oven or stockpot
over high heat and add the
oil; when hot, reduce the heat, add the onion and
garlic and saute until soft.
Peel and finely slice the
garlic, then cook it in a glug of olive
oil over a medium heat for a few minutes.
Heat the
oil in a heavy skillet
over medium high, add the
garlic, chile, and onion and saute until soft.
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.
Place vegetables and
garlic in a single layer on a baking sheet and drizzle with
oil; sprinkle cinnamon
over and scatter cinnamon sticks around.
Put them in a bowl, drizzle olive
oil,
garlic and salt
over them and set aside.»
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.
In a large, heavy - bottomed pot, add in olive
oil,
garlic, and onion and cook until soft and translucent
over medium heat.
Then we make a sauce to pour
over the chicken (that's why we need the chicken to be super crispy) with ginger,
garlic, scallions, fermented chili paste, soy sauce, agave nectar, rice wine vinegar, a touch of sesame
oil, and black
garlic.
Start by whisking together a quick marinade (mine is Japanese inspired, with soy sauce, teriyaki, sesame
oil, rice vinegar, honey, ginger and
garlic) and pour it
over the tuna steaks.
Then to top things off, a homemade chimichurri sauce using fresh parsley,
garlic, olive
oil, and a pinch of red pepper flakes is drizzled
over the top of each meatball.
We served these
over pasta tossed in a simple
garlic and olive
oil sauce, and it was truly delicious.
Combine
oil, Parmesan cheese, salt,
garlic powder, paprika and pepper and brush all
over potato skins inside and out.
Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves
garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame
oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive
oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left
over grains (optional)
In a medium nonstick skillet, sauté
garlic and scallions in olive
oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4 - 5 minutes.
Heat
oil in large pot
over medium - high heat; add sweet potato, onion
garlic and salt.
Sauté the onion and
garlic with 1 Tbsp olive
oil in a large skillet
over medium heat until soft and transparent.
Put the
garlic, chilli, potatoes, fennel and remaining rosemary into a large roasting tin, pour
over some olive
oil and toss together.
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).
If you're using kale or another green, you can choose to leave it raw or sautee it
over medium high heat with a tablespoon of
oil, 2 cloves of
garlic, and salt and pepper to taste.
Spread the vegetables out on a baking sheet, drizzle or spray with olive
oil, scatter lots of minced
garlic all
over and freshly crack some black pepper and sea salt all
over everything.
Put the
garlic into a small casserole dish or baking pan, drizzle olive
oil over it, and cover with a lid or foil.
3 Sauté onions and
garlic: Preheat oven to 350 degrees F. Heat 4 tablespoons of the
oil in a large skillet
over medium heat.
In a deeper skillet, heat 1 TBSP olive
oil and saute onion,
garlic, and celery
over medium heat until vegetables are tender.
In a large pot, heat the olive
oil, then add the onion, the
garlic and the water and cook
over low to medium heat until the onion and
garlic are soft and golden.
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.
In a large skillet, heat 2 tablespoons olive
oil over medium - low heat; add the
garlic and sauté for 1 to 2 minutes, or just until the
garlic is fragrant but not browned.
In a small saucepan
over low heat, warm 1/4 c. olive
oil,
garlic cloves, basil leaves and pepper flakes.
In a large skillet
over medium heat, combine the lemon juice, zest,
oil and
garlic.
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.
In a large, deep skillet, heat coconut
oil over medium high, and add onion,
garlic and ginger.
In a large saucepan, sauté
garlic, celery, carrots and scallions for 3 - 5 minutes in
oil over medium heat
All you need to do is drizzle your favorite pieces of salmon with olive
oil, grate a few cloves of
garlic (if you cut that corner with ground
garlic, I won't tell a soul), spread the
garlic over the salmon, sprinkle with salt and pepper, and then finish with a piece of fresh dill.
Brush
garlic oil (warm 2/3 cup olive
oil, 1 minced shallot, 1 minced
garlic clove, and 1 sprig fresh thyme in a pot set
over medium - low heat for 10 minutes)
over baked flatbread and top with goat cheese, baby kale, and heirloom baby tomatoes that have been tossed with a teaspoon of the
garlic oil.
In a large skillet,
over medium to high heat, add the olive
oil and
garlic and cook until fragrant, about 1 minute.
Meanwhile, sauté
garlic in olive
oil over medium heat for 1 minute.
In the same pan heat 2 tablespoons
oil over medium - low heat and saute the
garlic 1 minute.
Chopped a few up and mixed them up with CANNED white beans,
garlic, rosemary, & olive
oil last night and served it on crostini to some neighbors who came
over for dinner.
Mix the coriander, cumin, turmeric, lemongrass, shallot,
garlic, galangal, chili, lime, fish sauce sugar and
oil and marinate the cauliflower in the mixture in the fridge for 30 minutes to
over night.
Brush
garlic oil over dough, bake as per recipe instructions, brush another layer of
oil over top of the baked dough and serve with extra
oil or warm marinara / pizza sauce for dipping.
In a large saucepan
over a medium to low heat, gently fry leeks,
garlic, chilli and paprika in the olive
oil until leeks are soft, around 10 minutes.
Combine remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, 1 teaspoon
oil, thyme, and
garlic; rub evenly
over pork.
Chop the onions and
garlic and begin heating
oil over a medium heat in a large heavy bottom pot.
Heat the olive
oil over medium heat, then add the
garlic and cook until fragrant.
I cut the bread into small cubes and spread them on a cookie sheet, sprayed them with olive
oil spray and drizzled 1/2 stick of butter
over them, then seasoned generously with Nature's Seasonings and
garlic powder (for a richer crouton, could also sprinkle with parmesan cheese).
Meanwhile, add chopped onions and minced
garlic to a sauce pan with coconut
oil and saute on stove top
over medium heat for 3 - 4 minutes or until onions are translucent and
garlic begins to brown.
Heat a large sauté pan or skillet
over medium heat, add olive
oil,
garlic, jalapeño, coming, cumin, chili powder, and salt, and cook for a minute to flavor the
oil.
In a pan heat
oil over medium heat and add
garlic and onion.