Sautée
minced garlic in oil until garlic is soft and golden, add in chopped fresh herbs or dried herbs or a mixture of both and coat in the sautéed garlic.
Not exact matches
Mince garlic and saute
in 1 tablespoon of olive
oil until lightly golden, on medium - low heat, stirring often.
2 teaspoons olive
oil 1 small onion, diced small 2 stalks celery, tops removed, thinly sliced 2 cloves
garlic,
minced 1 cup baby carrots,
in 1/2 inch slices 3/4 pounds yukon gold potatoes,
in 1/2 inch dice 1 teaspoon dried thyme 1/4 teaspoon dried tarragon 6 cups vegetable broth 1/2 teaspoon salt 1 cup dried small pasta 1 teaspoon agave syrup 16 ounces tomato sauce 1 cup frozen peas
1 tablespoon dark sesame
oil 1 3.5 lb bone
in pork shoulder (Boston butt), trimmed 1/2 teaspoon kosher salt 1 tablespoon peeled fresh ginger 6 cloves
garlic,
minced 2 cups cherry cola 1/2 cup of hoisin sauce (click here for a recipe to make your own!)
Based on other comments, made the following changes: sauteed the ginger,
garlic and shallots (
minced)
in oil until fragrant.
Sauté some fresh
minced garlic (I used 3 cloves) and
minced shallots or onion (I used one very large shallot)
in olive
oil.
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.
In a small mixing bowl combine olive
oil, balsamic vinegar, Worcestershire sauce,
minced garlic, salt and pepper and whisk to combine.
3 - 4 boneless, skinless chicken breasts Salt and pepper 1 cup honey 1/2 cup soy sauce 1/2 cup diced onion 1/4 cup ketchup 2 tablespoons olive
oil 2 cloves
garlic,
minced 1/4 teaspoon red pepper flakes 2 teaspoons cornstarch dissolved
in 3 Tablespoons water Sesame seeds
In a big pan, add and mix all of the ingredients for the sauce: 2 Tbsp soy sauce, 2 Tbsp red pepper powder, 2 Tbsp corn syrup, 2 Tbsp cooking wine, 1 tsp sesame
oil, 2 pinches black pepper, 1 tsp
minced garlic, and 1 tsp sesame seeds (to garnish).
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.
1 - 2T Rapeseed
oil 1 Onion, finely chopped 2 Cloves
garlic,
minced 1 t Ground cumin 1t Ground coriander 1T Peanut butter 1 - 2t Sriracha hot sauce salt + pepper 425g / 14oz Can Borlotti beans, rinsed + drained 1C Almond meal (whole almonds finely ground
in a food processor) 1 / 2C Finely chopped nuts (I used hazelnuts + walnuts) 1/2 -3 / 4C Wholemeal breadcrumbs
In a small pan, saute the
minced shallots and
garlic with olive
oil for 2 minutes Remove from heat and set aside.
olive
oil 4 bone -
in chicken thighs, skins removed 1 small onion, diced 2 cloves
garlic,
minced 1 chipotle
in adobo,
minced 3/4 cup chicken broth (I actually believe I used a cup and it was a little too much, so maybe somewhere
in between...) 1 (14 oz.)
8 Roma (plum) tomatoes, seeded and diced 1 cup sun - dried tomatoes packed
in olive
oil, drained and chopped 3 cloves
garlic,
minced 2 Tbsp.
* 6 medium onions * 2 tablespoons olive
oil * 1 fat clove
garlic, peeled and
minced * 1/4 cup finely chopped red pepper * 1 cup quinoa (I used black quinoa), rinsed thoroughly
in a fine mesh strainer * 1 1/2 cups water * 2 heaping tablespoons tomato paste * 1/4 cup raisins * 1/4 cup chopped cilantro (or more to taste), plus more for garnish * 1 teaspoon curry powder, or to taste * pinch or two of cayenne pepper, or to taste
Ingredients 2 1/2 pounds Brussels sprouts, large one cut
in half 4 ounces Pancetta, diced 5 medium
garlic cloves,
minced 1 1/2 tablespoons olive
oil 1 tablespoon fish sauce 1 teaspoon kosher salt 1 teaspoon fresh ground pepper 1 cup candied pecans (recipe found here) Parmesan cheese wedge for garnish
Combine the sesame
oil, soy sauce, rice vinegar 1/2 teaspoon of the
minced garlic, siriacha, and honey
in a small bowl and stir until completely combined.
4 (8 - ounce) pork chops, bone -
in, 3 / 4 - inch to 1 - inch thick 16 ounces baby red potatoes, halved 16 ounces green beans, trimmed 2 tablespoons olive
oil 1 (1 - ounce) package Ranch Seasoning and Salad Dressing Mix 3 cloves
garlic,
minced Kosher salt and freshly ground black pepper, to taste 2 tablespoons chopped fresh parsley leaves
The ingredients for egg roll
in a bowl are the same as the filling for regular egg rolls — ground meat, coleslaw mix (shredded cabbage and carrots), soy sauce, sesame
oil,
minced garlic and ginger.
Sweet and Hot Pepper Tofu, Asian - Style 1 Tbsp soy sauce 1 1/2 tsp dark soy sauce 1 1/2 tsp cornstarch 1 # tofu, drained, pressed, cut
in cubes 1/2 cup ketchup 1/4 cup broth 1 Tbsp chili
garlic sauce 2 tsp sugar 1 Tbsp
oil 1 Tbsp ginger,
minced 1 Tbsp
garlic,
minced 1 Tbsp green onions, sliced 3 dried red chilis 1/2 red pepper, thinly sliced 1 jalapeno, stemmed, seeded and
minced 1/2 yellow onion, sliced thinly 2 tsp toasted sesame seeds 1 tsp sesame
oil 3 Tbsp thai basil, chopped
All you need to do is to brown a pound of ground meat
in a frying pan, then throw
in a bag of coleslaw mix and a sauce made by mixing soy sauce,
minced garlic, sesame
oil and ground ginger (see the printable recipe card on the bottom of this article for the exact ingredient proportions).
* 2 pounds duck legs (~ 4 duck legs) * leaves from large bunch cilantro * 2 cups water * 1 Tablespoon olive or vegetable
oil * 4 cloves
garlic,
minced * 1 large or 2 small onions, chopped * 2 red bell peppers (or rough equivalent
in mini bell peppers), seeded and sliced * 1 teaspoon cumin * 2-1/2 + cups chicken or vegetable broth * 1 red or green Jalapeno pepper * 1/4 cup Pisco * 2 cups frozen peas * 3 cups long grain rice * salt and pepper to taste
3 Tablespoons reduced sodium soy sauce 2 Tablespoon peanut or canola
oil 1 teaspoon grated lemon zest (from 1 lemon) 2 Tablespoons fresh lemon juice (from 1 lemon) 1 Tablespoon
minced fresh ginger root 1 Tablespoon
minced garlic (about 2 cloves) 1 Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch cubes Salt, Pepper to taste Vegetables for skewering: choose your favorites like zucchini, yellow squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes
in water
Preheat coconut
oil and
minced garlic in a large skillet to medium / high heat.
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive
oil 5 cloves
garlic, crushed (not
minced) 3 large eggplants, half the skin removed
in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers
in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish
1 Round Brie or Camembert cheese (170g) 2 tablespoons of sun - dried tomatoes
in oil, chopped 1 clove of
garlic minced 1 teaspoon of chopped parsley
2 tablespoons olive
oil 2 tablespoons butter, softened 2 pounds portobello mushrooms,
in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves
garlic,
minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
Chickpea and chorizo warm salad own creation, inspired by several recipes 1 teaspoon olive
oil 70g diced chorizo 1/2 large onion, thinly sliced
in half - moons 2
garlic cloves,
minced 200g cooked chickpeas, rinsed and drained salt and freshly ground black pepper 2 tablespoons sherry handful of fresh parsley leaves Heat the
oil in a large nonstick frying pan over high heat.
Easy fish stew own creation 1 tablespoon olive
oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2
garlic cloves,
minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive
oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
1 medium cauliflower (about 2 pounds) 1/4 c extra virgin olive
oil 1 medium white onion, cut into 1/4 - inch dice 3
garlic cloves, smashed and peeled Maldon or other flaky sea salt 1 1/2 to 2 tsp hot red pepper flakes 6 Tbsp unsalted butter, cut into 6 pieces Kosher salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra for serving 1/2 c coarse fresh bread crumbs, fried
in olive
oil until golden brown 1 1/2 tsp
minced fresh rosemary
1 teaspoon olive
oil Small red onion,
in thinly sliced half moons 1/2 lb cremini mushrooms, sliced 2 cloves
garlic,
minced 1 teaspoon dried thyme 1/4 teaspoon salt Extra basil for garnish
Heat a drizzle of olive
oil in a large pot over medium - low heat, add
minced garlic and cook for 30 seconds.
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
Mix olive
oil,
minced garlic, coconut sugar and sea salt
in a small bowl and pour over the tomatoes.
Combine beans,
minced garlic, olive
oil, lemon juice, and
minced Rosemary
in a food processor.
What's
in it: 2 tablespoons coconut
oil 1 onion (yellow or vidalia), chopped 1 - 2 teaspoons (depending on preference) grated fresh ginger 4
garlic cloves,
minced 3 cups low sodium vegetable broth 1 butternut squash, peeled and cubed (about 5 cups) 1 14 - oz can light coconut milk 1/4 cup red curry paste 1/4 tsp.
In a large glass bowl, combine the olive
oil,
minced garlic and rosemary.
extra virgin olive
oil 2 cloves
garlic,
minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive
oil in a large soup pot on medium heat.
2 tablespoons extra virgin olive
oil 1 medium onion, chopped 4
garlic cloves,
minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then
minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available
in health food stores 1/4 cup chopped scallions, for garnish.
The sauce is prepared by mixing scallions,
minced garlic, sesame
oil, sugar, gochugaru, sesame seeds, salt and pepper to taste,
in a small bowl.
Ingredients honey chipotle chicken 1 pound boneless, skinless chicken breasts Sprinkle of salt and pepper 1/4 cup olive
oil 3 tablespoons adobo sauce, from a can of chipotles
in adobo 2 tablespoons honey 2 tablespoon dijon mustard 2 tablespoons chopped fresh cilantro 4
garlic cloves,
minced
In a small bowl whisk together the olive
oil, Thai sweet red chili sauce, lemon juice,
minced garlic, miso paste and grated ginger.
1/2 cup bread crumbs or Panko Salt Freshly ground black pepper 1 pound spaghetti 2 tablespoons extra-virgin olive
oil 1/2 teaspoon red pepper flakes, or to taste 1 pound broccolini, ends trimmed, cut
in 1 inch pieces 2
garlic cloves,
minced 1/2 cup grated Pecorino Romano cheese, plus extra for sprinkling
In a pan over medium low heat, combine the olive
oil,
minced garlic and chickpeas.
COZY CHICKEN AND DUMPLINGS Serves 6 INGREDIENTS, Soup 2 tablespoons
oil 2 pounds chicken breasts 1 large onion, diced 4 carrots, sliced to 1/4
in half rings 3
garlic cloves,
minced 1 teaspoon salt 5 tablespoons unsalted butter 6 tablespoons all - purpose flour 6 cups chicken broth 1/2 cup heavy cream... Continue reading →
2 tablespoons extra virgin olive
oil 2 medium onions, diced 4 cloves
garlic,
minced 5 stalks of celery, diced 2 medium carrots, diced 2 chopped chipotle pepper
in adobo sauce (1/4 c.) 1 - 2 tablespoons chili powder 1 1/2 teaspoons fine grain sea salt, or to taste 1 pound of black beans, soaked 4 - 6 hours or overnight 1 28 - ounce can of whole tomatoes
in juice 3 1/2 cups water / broth 1/3 cup Kahlua or other coffee liqueur
In a small bowl combine the soy sauce, water, sesame
oil, brown sugar, rice vinegar, grated ginger,
minced garlic, sesame seeds, and cornstarch.
1 tablespoon extra-virgin olive
oil 1 medium onion, finely chopped, about 1 cup 2
garlic cloves,
minced 2 large carrots, cut
in 1 / 4 - inch dice 1 1/2 cups brown lentils, rinsed and sorted through 6 cups chicken stock 1 bay leaf 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon thyme 1 tablespoon brown sugar 1 tablespoon Madeira or Port wine
In a bowl, combine 1/4 cup soy sauce, 2 Tbsp water, 1 Tbsp toasted sesame
oil, 2 Tbsp brown sugar, 2 Tbsp rice vinegar, 1 Tbsp grated fresh ginger, 2 cloves of
minced garlic, 2 Tbsp sesame seeds, and 1 Tbsp cornstarch.