Sentences with phrase «mixed oregano oil»

I also mixed Oregano Oil with DMSO and rubbed it on my spine from the tailbone up to the 12th rib.

Not exact matches

In a large bowl, use a hand mixer to whip the feta, oil, yogurt, parsley, zest, oregano, and egg yolks; season with salt and pepper.

In a medium bowl, mix together canned tomatoes, sun - dried tomatoes, garlic, olive oil, and oregano.

Mix the oil with the oregano, chopped rosemary and lemon zest.

To prepare chicken souvlaki, I start by mixing marinate ingredients, oregano, garlic, lemon, olive oil, parsley, chili flakes, and cumin powder in a bowl or a seal - able plastic bag.

Mexican Spiced Tomato Sauce: 1 tablespoon olive oil 1 small onion, finely chopped 3 garlic cloves, minced 2 tablespoons chili powder (I used a mix of chipotle and regular chili powder) 2 teaspoons ground cumin 2 teaspoons dried oregano 1/2 teaspoon salt 1 15 - ounce can tomato sauce 3/4 cup water

Add the red onion, olives, parsley, oregano, salt, pepper flakes, olive oil and vinegar and stir to mix.

try mixing some oil of oregano oil in the mix for a healing effect but do it in small samples to get a effect your satisfied with.

Mix the lemon juice, olive oil and crushed garlic before adding the bay leaves, freshly chopped oregano, salt and pepper.

This skewers were marinated with a special mix: lemon, garlic, chili or paprika sauce, oregano, olive oil, salt and pepper.

In another oven dish mix together the chopped onions and brown mushrooms, garlic, oregano, pepper and olive oil.

Mix lemon juice, oil, vinegar, garlic, oregano, salt and pepper together in a bowl.

Cucumber, tomato, red onion, feta cheese, green pepper, kalamata olives, and avocado are mixed with olive oil, red wine vinegar, salt, pepper, and oregano.

Combine zucchini, tomatoes, olive oil, oregano, salt and pepper in a bowl and mix to coat evenly.

Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.

Add oil, garlic, oregano, salt, and pepper to the cup and mix well.

1 packet peri peri spice mix (or make your own using paprika, garlic, onion, oregano, ground cumin, chili powder, thyme, chili flakes) 8 chicken thigh fillets (or mix of thighs and drumsticks, breasts, wings, etc) 4 cloves garlic, chopped 1 inch piece of ginger, chopped 1 lemon, zested 5 tablespoons lemon juice 2 tablespoons olive oil 1 teaspoon salt 1 lemon, cut into wedges (for serving)

Make a Middle Eastern - inspired pasta dish by adding garbanzo beans to penne mixed with olive oil, feta cheese and fresh oregano.

Cook the pork: Mix garlic, oil, mustard, brown sugar, salt, pepper, oregano, and paprika in a small bowl to form a paste.

can diced tomatoes 1 tsp basil 1 tsp oregano 8 cups vegetable stock salt and pepper, to taste 1 packet Lipton matzo ball mix 2 eggs 1 tbsp canola oil 1/4 cup chopped spinach (squeeze thawed frozen spinach to measure 1/4 cup) 6 oz.

Mix the oil, garlic and oregano together in a bowl.

Mix your olive oil, red wine vinegar, salt, pepper, garlic powder, and dried oregano together until fully combined for your dressing.

To make the dough add 1 cup of all - purpose flour into a bowl, also add 1 teaspoon of baking powder, 1/4 teaspoon of white sugar, 1/2 teaspoon of sea salt, 1/2 teaspoon of garlic powder and 1/2 teaspoon of dried oregano, mix all the dried ingredients until well mixed, then add 1 tablespoon of extra virgin Spanish olive oil and a generous 1/3 cup of water, mix everything together until you form a dough, then knead the dough inside of the bowl for 2 - 3 minutes and shape into a ball

Finely dice 10 fresh basil leaves and add them to the bowl with the diced tomatoes, season with 1/2 teaspoon of dried oregano, sea salt and freshly cracked black pepper, next add 1/2 teaspoon of balsamic glaze and 2 tablespoons of extra virgin Spanish olive oil, mix everything together until it's well mixed, cover the bowl with seran wrap and add it to the fridge

In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper.

Add olive oil, parsley, oregano and cilantro and mix well.

Begin by making the marinara sauce first, finely mince 2 cloves of garlic, then heat a small sauce pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot, add the minced garlics, mix with the oil and cook for about 30 seconds, then add 1 cup of tomato puree, 1/2 teaspoon on dried parsley, 1/2 teaspoon of dried oregano, 1/4 teaspoon of white sugar, season with sea salt and freshly cracked black pepper, mix everything together and lower the fire to a LOW heat

1 onion 1 cup chickpea flour (also called garbanzo bean flour) 3/4 cups plus one tablespoon water 1 teaspoon dried parsley 1 teaspoon dried sage 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon vegetable oil 1/2 bag frozen mixed vegetables (8 oz) or 1 1/2 cup finely chopped vegetables (carrots, string beans, corn, peas) tahini dressing

The only other thing I do is use coconut oil instead of or mixed with the olive oil, and sprinkle parsley oregano, and turmeric on my chicken.

Light Olive oil, grapeseed oil, or a nut based oil (partial to almond) MIXED with coconut oil More lime than lemon, I'm thinking 2/1 Slightly less total tart mixture, I'm shooting for just over 1/3 cup total no rosemary or oregano half as much paprika

2) In a smaller bowl, mix the olive oil, balsamic vinegar, tomato puree, garlic, oregano and salt and pepper.

Mix the chopped rosemary, dry oregano, sun - dried tomato paste and remaining olive oil in a small bowl.

In a large bowl mix together, the towel dried potatoes, rosemary leaves, oregano, salt and olive oil then pour into a large baking pan (use a large baking pan so that the potatoes have room) and sprinkle with another 1/2 - 1 teaspoon (1/2 -1 gram) of oregano and 1/4 -1 / 2 teaspoon (1 1/2 -3 grams) salt.

Combine tuna, olive oil, red wine vinegar, red onion, capers, oregano, salt and pepper in a medium bowl and mix well.

The flavor mix includes flour with black olives, garlic, olive oil, rosemary, and oregano — all flavors that I like, so I ordered some to give it a try.

Sauté onion and pepper in oil (I used PAM) until soft, then add garlic, cooked lentils, chili powder, oregano and salt and mix.

While the pita breads are cooling off, lets get our filling ready, add 1 tin of tuna to a bowl, along with some cut green Spanish olives and some cut cherry tomatoes, add a 1/4 teaspoon of garlic powder, a 1/4 teaspoon of dried oregano, 1 tablespoon of extra virgin Spanish olive oil, season with sea salt and freshly cracked black pepper and mix everything together

Mix together the oil, oregano, garlic and lemon juice in a small bowl.

Finely mince 2 cloves of garlic and add them to the pan, mix with the oil and then add 1 cup of tomato puree, 1/2 teaspoon of dried oregano, 1/2 teaspoon of dried parsley, 1/2 teaspoon of sea salt, a pinch of white sugar and some freshly cracked black pepper, mix everthing together and lower the fire to a LOW heat

Here's the recipe; Ingredients: 2 cups onion 1 cup green bell pepper 1 tablespoon garlic 1 cup celery 1/4 cup olive oil 1/2 cup water 1 (14oz) can tomato puree 1 (14 oz) can tomato paste 2 tablespoons oregano flakes 4 pounds blue crab claw meat, fresh or frozen Oil for deep - frying For the dough: 2 loaves white bread 2 loaves Cuban bread 3 tablespoons crushed red pepper Vigo bread crumbs -------------------------------------------------------------------------------- Directions: Finely dice and coarsely mix first four ingredients in blendoil 1/2 cup water 1 (14oz) can tomato puree 1 (14 oz) can tomato paste 2 tablespoons oregano flakes 4 pounds blue crab claw meat, fresh or frozen Oil for deep - frying For the dough: 2 loaves white bread 2 loaves Cuban bread 3 tablespoons crushed red pepper Vigo bread crumbs -------------------------------------------------------------------------------- Directions: Finely dice and coarsely mix first four ingredients in blendOil for deep - frying For the dough: 2 loaves white bread 2 loaves Cuban bread 3 tablespoons crushed red pepper Vigo bread crumbs -------------------------------------------------------------------------------- Directions: Finely dice and coarsely mix first four ingredients in blender.

Add rinsed, dried chickpeas to a mixing bowl and toss with olive oil, oregano, salt, garlic powder, panko bread crumbs, and vegan parmesan cheese.

10 cups (2.5 L) water, divided 1/2 cup (125 mL) pearl barley, rinsed and drained 1/2 cup (125 mL) hulled millet 1 clove garlic 3 tbsp (45 mL) raw sunflower seeds 2 tbsp (30 mL) raw almonds 2 green onions, roughly chopped 2 tbsp (30 mL) roughly chopped fresh parsley leaves 1/2 cup (125 mL) roughly chopped red onion 1 cup (250 mL) chopped extra firm tofu 1/4 cup (60 mL) grated carrot 1/4 cup (60 mL) grated beet 1 1/2 tbsp (22 mL) tamari 1/4 tsp (1 mL) cayenne pepper 1/4 tsp (1 mL) Mexican chili powder 1 tsp (5 mL) curry powder 1 tsp (5 mL) sea salt 1 tsp (5 mL) cornstarch 3 tbsp (45 mL) mixed fresh herbs or 1 tbsp (15 mL) each of 3 of your favourite dried herbs (basil, oregano, marjoram, etc.) 1/4 cup (60 mL) spelt flour 2 tbsp (30 mL) powdered nutritional yeast oil, for frying (sunflower, canola, neutral - flavoured coconut)

In a large bowl, mix the olive oil with the rosemary, thyme, oregano and ground cumin.

Accompany this roast with Mexican rice and a salad of avocados, tomatoes, onions, and sweet and hot peppers dressed with olive oil, wine vinegar, squeezed garlic, and a mix - and - match collection of minced fresh herbs such as cilantro, Mexican oregano, mint, basil, tarragon, parsley, sage, rosemary, and thyme.

Add the oil to the skillet, and saute the onion, and add the chile, cumin, paprika, salt, pepper, and oregano; add the sauteed mixture to the meat and mix.

Directions: Mix olive oil, lime juice and oregano together in a large mixing bowl.

4 small chicken breasts, skin removed 2 cups chicken stock 2 tablespoons dry sherry or white wine (optional) 1 bay leaf or bouquet garni sachet 700g mixed vegetables of choice (carrots, cauliflower, leeks, cabbage, asparagus, baby corn, peas) 2 teaspoons cornflour 2 tablespoons low - fat milk 2 tablespoons chopped mixed herbs (parsley, thyme, oregano, marjoram) or 1 teaspoon dried mixed herbs Freshly ground or cracked black pepper, to taste 6 sheets filo pastry Olive or canola oil spray

Veggie Quinoa Croquettes w / Smoked Paprika Almond Cream Yield: Approx 16 croquettes For the Croquettes 1 cup dry quinoa, cooked in 2 cups water, yielding 3 cups cooked quinoa, cooled - see method here if needed 1 very large sweet potato, peeled, diced, steamed, mashed: yielding 2 cups mashed sweet potato 1 cup finely diced red onion 1/2 cup finely diced red pepper 4 cloves garlic, crushed 2 tbsp olive oil + 1 tbsp to brown the croquettes 1/3 cup chopped fresh cilantro 1 — 14oz tin pinto beans, drained & rinsed 1/2 cup hemp seeds 1 tsp dried oregano 1 tsp ground cumin juice of one lime 1 tsp celtic sea salt Method In large mixing bowl place cooked quinoa & mashed sweet potato.

For the crumb mix, stir together panko, parmesan, oil and oregano in a bowl together with salt and pepper.

The asados do offer up (on the side only) chimichurri sauce, which is a light mix of olive oil, garlic, vinegar, bay leaf, oregano, and pepper, and a salsa - like criolla sauce made from chopped red and green peppers, onions, tomatoes, parsley, and salt.