Add finely
minced garlic and cook until fragrant, taking care not to burn.
Add
the minced garlic and cook for about 30 seconds.
Add in the sliced onion and
minced garlic and cook for 2 - 3 minutes or until onion has softened.
Add in
the minced garlic and cook for another 30 seconds.
Add
minced garlic and cook for 2 - 3 minutes till fragrant.
Add shrimp,
minced garlic and cook the shrimp on one side for about 1 minute, until shrimp turns pink or golden brown on that side.
Cuban - Style Black Beans Sauté chopped onions and green bell peppers in vegetable oil, then stir in
minced garlic and cook for about 30 seconds.
Add
the minced garlic and cook for 30 seconds, stirring constantly.
Add one tbsp of the olive oil to pan, then add one clove of fresh
minced garlic and cook about one minute.
Add
the minced garlic and cook for a minute or two until garlic is fragrant.
Add in the sliced onion and
minced garlic and cook for 2 - 3 minutes or until onion has softened.
Stir in onion and
minced garlic and cook until translucent, about 3 minutes.
Throw in
your minced garlic and cook for 30 seconds, then add your oregano, coriander and cumin and sauté another 30 seconds.
Add
the minced garlic and cook for an additional 30 seconds or until garlic is fragrant and spinach is wilted.
Add green onions and
minced garlic and cook 1 minute.
Just before they are done, add
the minced garlic and cook for another minute more to remove the raw taste from the garlic.
Add
minced garlic and cook for another minute until fragrant.
Add
minced garlic and cook about 1 minute more, then add chopped kale all at once.
After the rice is toasted, add
the minced garlic and cook for just about 30 seconds while stirring so the garlic doesn't burn.
Add
minced garlic and cook for 1 minute.
Add
the minced garlic and cook for 20 - 30 seconds.
Heat a drizzle of olive oil in a large pot over medium - low heat, add
minced garlic and cook for 30 seconds.
Add
minced garlic and cook 1 minute more.
Add
the minced garlic and cook, stirring constantly, for 1 minute.
Add in
minced garlic and cook for an additional minute.
Once the oil is hot, add
the minced garlic and cook until fragrant for 1 - 2 minutes.
Add
minced garlic and cook an additional minute, stirring often to prevent burning.
Add
minced garlic and cook for an additional minute, stirring often to prevent the garlic from burning.
Sauté leeks over medium heat for 5 minutes until softening nicely, add
minced garlic and cook for a further couple of minutes.
Add in
the minced garlic and cook for an additional minute.
Stirred that around for a couple minutes, then I added
the minced garlic and cooked for about 4 minutes.
Sauté the onion for a few minutes before adding
the minced garlic and cooking for another minute.
Add the diced onion to the pan and cook for about 3 minutes, then add the 2
minced garlics and cook for about 30 seconds, add the diced bell pepper and mix everything together and cook for about 3 minutes
Not exact matches
2 pounds lean pork, diced 1/4 cup butter 1 cup chopped cabbage 2 onions, chopped 1 green (or slightly ripe) mango, sliced 1 cup white wine or coconut milk (see recipe, here) 2 tablespoons Ceylon Dark Curry Powder, recipe here 2 teaspoons tamarind paste or pulp 3 cloves
garlic, crushed 1 habanero chile, seeds
and stem removed,
minced 2 medium eggplants, peeled
and chopped 2 chayotes, peeled
and chopped (or substitute hubbard squash) 1 cup
cooked navy beans
2 tablespoons butter 1 medium onion, chopped 2 cloves
garlic,
minced 1 1/2 cups
cooked whole kernel corn 1 teaspoon dried oregano 1/3 cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted
and peeled, stems left on Flour for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon salt Vegetable oil for frying
3 tablespoons vegetable oil 3 tablespoons butter 3 tablespoons Trinidadian Curry Paste, recipe here 2 onions, chopped 2 cloves
garlic, crushed
and minced 1 tablespoon freshly grated ginger 3 medium tomatoes, chopped 2 tablespoons lime juice 2 pounds
cooked lobster meat
-LSB-...] Soup with Gnocchi, Beans,
and Greens from: Pesto Soup with Gnocchi, Beans & Greens Post Punk Kitchen Vegan Baking & Vegan
Cooking 2 teaspoons olive oil 3 cloves
garlic,
minced 1 small head cauliflower (about a pound), leaves -LSB-...]
To do this dump chicken gravy mix, a can of cream of chicken soup,
minced onion flakes,
garlic powder, two cups water, salt
and pepper in the bowl of your slow
cooker.
Creamy Spinach Dip Print Prep time 5 mins
Cook time 5 mins Total time 10 mins Author: A. N. Flitter Recipe type: appetizer Cuisine: Vegan Serves: 6 Ingredients 1 cup Raw Spinach 1/2 cup Vegan Mayo 1/2 cup Vegan Sour Cream 1 tbsp Lemon Juice 1 clove
Garlic,
minced 1 tbsp Nutritional Yeast Salt
and Pepper, to taste Instructions Place all ingredients in a food processor
and blend until well combined.
Easy Slow
Cooker Bean Soup Print Prep time 5 mins Cook time 30 mins Total time 35 mins Author: A. N. Flitter Recipe type: Soup Cuisine: Vegan Serves: 8 Ingredients 1 clove Garlic, minced 1 Onion, diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow c
Cooker Bean Soup Print Prep time 5 mins
Cook time 30 mins Total time 35 mins Author: A. N. Flitter Recipe type: Soup Cuisine: Vegan Serves: 8 Ingredients 1 clove
Garlic, minced 1 Onion, diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow c
Garlic,
minced 1 Onion, diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the
garlic, onion, mustard, hot sauce, and spices to the slow c
garlic, onion, mustard, hot sauce,
and spices to the slow
cookercooker.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves
garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g]
cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon
minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt
and pepper to taste
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups
cooked or canned chickpeas, drained well
and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1
garlic clove,
minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled
and finely shredded 1 small or 1/2 medium beet, peeled
and finely shredded large handful each parsley
and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
1 onion, peeled
and halved (if using slow
cooker) or chopped (if using stove top) 3 cups dry pinto beans, rinsed 1/2 fresh jalapeno pepper, seeded
and chopped 2 tablespoons
minced garlic 5 teaspoons braggs 1 1/2 teaspoons fresh ground black pepper 1/2 teaspoon ground cumin, optional 9 cups water 1/4 teaspoon of paprika 1 tbsp olive oil freshly squeezed lemon, to taste
* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large
garlic cloves, peeled
and minced (use more if you really like
garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt *
cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
Recipe
and photo by Emma Frisch Prep Time: 15 minutes
Cook time: 25 minutes Yield: 4 - 6 servings Ingredients: Melted ghee or olive oil — 3 tablespoons Butternut squash — 4 cups of 1 / 2 - inch cubes of butternut squash
Garlic — 2.5 tablespoons,
minced Apple cider vinegar — 2 tablespoons Maple syrup — 1 tablespoon Garam masala -LSB-...]
Recipe
and photo by Emma Frisch Prep Time: about 10 minutes
Cook time: about 40 minutes Yield: about 4 - 6 servings Allergens: dairy Ingredients: Mung beans — 1 cup, pre-cooked Butter or ghee — 1 tablespoon, substitute with light olive oil Yellow onion — 1 cup, diced
Garlic — 1 tablespoons,
minced Carrots — 1 cup, -LSB-...]
Recipe
and photo by Emma Frisch Prep Time: 2 minutes
Cook time: Romanesco: ~ 15 minutes Basmati: depending on variety
and brand — 20 - 45 minutes Yield: 2 Ingredients: Basmati rice (white or brown)-- 1 cup Olive oil — 2 tablespoons Lemon juice — 1 tablespoon fresh squeezed lemon juice
Garlic — 3 - 4
minced Sea salt ---LSB-...]
Ingredients: 1 pound spinach leaves, tough
and long stems removed 1 tablespoon extra-virgin olive oil (plus more for drizzling) 3 cloves
garlic,
minced 1 tablespoon harissa 2 cups
cooked farro, brown rice, quinoa, or your favorite (a combo is nice) 4 large hard - boiled eggs, peeled
and chopped 1 medium carrot or 2 baby carrots, chopped into fine dice 1 scallion, thinly sliced 4 or 5 basil leaves, sliced chiffonade 1 palmful pepitas sea salt, as needed
2 cups lobster stock (see recipe) 2 cups coarsely chopped
cooked lobster meat 4 tablespoons butter 1 onion, chopped 2 cloves
garlic,
minced 2 shallots,
minced 1/2 cup flour 1/4 cup dry sherry 2 tablespoons tomato paste 3 cups half -
and - half 1/4 teaspoon fresh ground white pepper 1 teaspoon salt 1/4 teaspoon paprika 1 dash cayenne pepper 1 cup crème fraîche
Ingredients (Serves 4) 2 poblano peppers, cut in half lengthwise
and seeds removed 1 can lump crab meat, drained 1 cup of my famous corn salsa (or store bought corn salsa) 1/2 cup chopped cilantro 1 clove
garlic,
minced 2 cups
cooked yellow rice 2 oz shredded cheddar cheese 2 oz shredded pepper jack cheese 4 oz pepper jack cheese, sliced