Instead of using pizza dough, I used mini naan that I picked up at Costco and added a layer
of garlic butter.
Toast the ciabatta slices, and top each with a spoonful
of garlic butter.
Heat 1 tbsp
of the garlic butter in a saucepan and gently cook the onion for about 5 mins until soft.
You'll be making it all the time and once you get a taste
of that garlic butter dressing, you'll want to add it on top of everything.
Add basil pesto instead
of garlic butter and it's the best.
A pat
of garlic butter melting into every nook and cranny.
Not exact matches
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Butter Pound Cake Double Apple Old Time Country Apple Pie La Motta Little Italy Big Chocolate Cake Apple Cider Chicken Rainforest Cafe Safari Soup My Favorite Cream
of Leek Soup Pizza Hut Buffet Rotini or Who Cares Pasta X * #!!!! Pizza Hut Style Pizza Dough Bistro Style Zucchini Lasagna Primavera Whole Wheat French Country Bread Brined Deli Style
Garlic Dill Pickles New Year's Special Brisket in Red Wine Gravy Twisted Honey Cake Fresh Yeast New Year's Sweet Challah Walnut Cinnamon Pan Style Mandelbrot (Biscotti) Sticky Chewy Cherry Compote (Oven Baked) Rosh Hashanah Baked Apples with Rhubarb, Cranberries and....?
Diners can also choose from a variety
of sandwiches and large plates such as the Jamaican Braised Oxtail served with
butter beans casserole and white rice; the Philippine Chicken Adobo served with bok choy and
garlic fried rice; Red Snapper served with panzanella (Italian bread salad), green olives and guazzetto; and the Bacon Burger made with grass fed beef and served with white cheddar, lettuce, tomato, red onion and sweet pepper aioli.
The
butter beans taste completely divine smothered in homemade pesto, which is bursting with flavour thanks to the amazing combination
of fresh basil leaves, pine nuts,
garlic and lemon juice.
Mushroom Soup 2 tbsp coconut oil, olive oil
butter or ghee 2
garlic cloves 2 sprigs thyme 2 sprigs rosemary 4 (250 g) portobello mushroom, cleaned 8 (250 g) brown button mushroom or champignon, cleaned a large glug
of white wine, optional 4 cups / 1 liter water 1 tbsp (or 1 cube) vegetable bouillon sea salt and black pepper
2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves
garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup
of Peanut
Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
2 tablespoons
butter 1 medium onion, chopped 2 cloves
garlic 1 cup white wine 1 head
of Chinese cabbage, separated, rinsed Fresh cumin seeds (use powdered if you don't have fresh) Salt & Black pepper
1 onion, chopped 1/2 cup
butter 4
garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all
of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)
1 tablespoon unsalted
butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves
garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your choice (for serving)
Most soups I make, and I make a lot
of soups, start with sautéed onions in
butter and oil and maybe some carrots, celery, and
garlic before adding the main vegetable.
In a large soup pot heat the
butter over medium - low heat and cook the onion,
garlic and a dash
of salt and pepper 5 minutes, stirring often.
I thought the shallots sounded like a good addition, and the recipe had the added advantage
of quantifying ingredients since I've never measured the
butter, oil, or
garlic when I've made it.
Ingredients 200 g / 7oz • baby spinach 1 • small cauliflower head [cut into florets — about 350g / 12oz] 1 • small onion [diced] 1 • minced
garlic clove 1/2 cup • shredded mozzarella [plus a little more for on top] 2 tbsp • heavy cream 1 tbsp •
butter [for the cauliflower] 1/2 tsp • nutmeg pinch
of ground cloves to taste • salt and pepper
I made these last night with the following variations — tamari subbed for soy sauce, almond
butter instead
of peanut (I don't like peanuts or their
butter), and I added italian seasoning,
garlic salt, and oregano to taste.
This
garlic butter shrimp is one
of my go - to recipes when I have zero time to think and absolutely no time to prepare.
2 tablespoons unsalted
butter 2
garlic cloves, chopped 2 leeks, including light green parts, sliced and thoroughly rinsed 1 celery stalk, diced 1 small onion, diced 3 1/2 cups diced, peeled pumpkin 1 bay leaf 2 sprigs
of fresh thyme 2 fresh sage leaves 2 quarts chicken stock 1 tablespoon kosher salt freshly ground black pepper, to taste 3 Tablespoons Fino sherry
These tender potato bites are roasted until soft, and smashed with the golden
garlic butter with a side
of baked beans.
* 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
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4
garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons
butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice
of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful
of chopped fresh parsley (Mimi used veal instead
of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more
garlic, carrots and celery than the recipe called for.
olive oil 1 green pepper 1 red pepper 3 ears
of corn, kernels removed from the cobs (or 2 cups
of frozen corn) 2 tbsp salted
butter 2 strip
of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves
of garlic 1 cup chicken stock 2 medium potatoes, peeled and cut into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp celery salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder salt and pepper 2 cups half and half hot sauce, optional 1/2 tsp parsley
A classic Italian pizzeria snack,
garlic knots are strips
of pizza dough tied in a knot, baked and then topped with melted
butter,
garlic and parsley.
Ingredients -3 tablespoons
of butter -5 cups
of thinly sliced onions -1 tablespoon
of sugar -1 tablespoon
of balsamic vinegar -3
garlic cloves, minced -1 tablespoon, chopped fresh thyme leaves -3 tablespoons all - purpose flour -1 cup
of porter, stout, or any dark beer that you have -6 cups
of chicken stock - Salt and pepper to taste -1 baguette, sliced - equal parts
of grated parmesan and Swiss cheese.
1 medium - size spaghetti squash, cut in half lengthwise 1/2 medium onion, chopped 1
garlic clove, chopped 1 tablespoon Cabot Salted
Butter 1 1/2 cups chopped broccoli 1/2 teaspoon dried dill 1/4 teaspoon salt Pinch
of freshly ground black pepper 4 ounces grated Cabot Seriously Sharp Cheddar (about 1 cup)
Just simply use a
butter knife to scoop out a clove
of garlic and spread onto the bread.
, tossing them with greens, feta, cucumber, and a creamy herb dressing, and layering them over
buttered bread, then dressing them up just a little with a smattering
of sea salt and chopped
garlic chives for an easy three - minute workday lunch.
Made this with a honey ginger glaze: 1 tablespoon each soy sauce, honey, melted
butter and grated ginger, 1/2 tablespoon each olive oil and toasted sesame oil and 1large clove
of minced
garlic.
Heat 1 tablespoon
of butter in a pan, add 1 teaspoon minced
garlic — saute
garlic for a few minutes.
2 tablespoons olive oil 2 tablespoons unsalted
butter 2 large sweet onions, peeled and sliced thinly into half moons 1/2 teaspoon salt Cracked pepper 4 sprigs
of fresh thyme (or about 1/2 teaspoon dried thyme — more to taste) 3 cloves
of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff)
Place the
butter,
garlic, and chicken seasoned with salt and pepper in the bottom
of the slow cooker.
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted
butter 3 cups yellow onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3
garlic cloves, chopped or pressed through a
garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch
of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
The only way I made it different as a personal preference, I used
butter instead
of oil and added rosemary and
garlic to the seasoning.
However, I would like to make a couple
of suggestions: first, based on some
of the earlier comments, I used 1 Tbsp
of natural peanut
butter in place
of the tahini and that was plenty; I also added an extra clove
of garlic and a couple
of Tbsps
of olive oil (because hey!
Lemon,
garlic, and
butter are just meant to be part
of the shrimp meals.
In this recipe for a mushroom sauce, I add a small amount
of butter to my olive oil, before adding the the onions and
garlic.
I have no Chipotle but into my
butter will go fresh
garlic, smoked paprika, cumin, and a little bit
of chili powder.
No ham, but had a bit
of bacon so used it as fat (instead
of butter) to cook onions and
garlic (on saute setting in the IP), plus added cumin here.
3 strips
of bacon 6 medium shrimp 1/4 cup
of cheddar cheese 1/2 cup seasoned bread crumbs 1 large clove
of garlic, chopped 1 Tablespoon
of grated Parmesan cheese 1 Tablespoon
of melted
butter
1) Chop onions and
garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g
of butter in a pan over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add
garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g
of remaining
butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley
Ingredients 1/2 lb (8 oz) fingerling potatoes 3/4 lb (12 oz) Brussels sprouts 3 cloves
garlic, peeled 1 medium shallot 5 juniper berries 2 tablespoon
butter 1 tablespoon mustard juice
of 1/2 a lemon 1/2 teaspoon caraway seeds 1/4 teaspoon salt 1/4 teaspoon fresh ground black pepper zest
of 1/2 lemon plus more salt and pepper to taste
And
of course, eating huge chunks
of fragrant
garlic bread — sliced pieces
of French baguette loaded with freshly minced
garlic, melted
butter and chopped parsley — a delicacy we would savor whenever we went for dinner at Jack's Place, a Western food restaurant chain.
1) Mince
garlic and chop parsley 2) Mix minced
garlic and chopped parsley with
butter until a homogeneous mixture is achieved 3) Slice baguette into thin slices diagonally 4) Spread
garlic - parsley
butter spread over bread slices 5) Arrange bread slices on a baking tray 6) Toast bread slices in pre-heated oven at 180 deg cel for five minutes 7) Serve hot out
of the oven with freshly grated cheese (optional) Fresh
garlic, parsley and
butter:
4 parsnips, peeled, ends trimmed, and cut into 1/2» thick slices Unsweetened soy milk 1 tablespoon olive oil 1 small onion, peeled, and diced 2 medium - large cloves
garlic, thinly sliced 1 tablespoon vegan
butter 1 tablespoon vegan sour cream Zest
of one lemon Coarse sea or kosher salt to taste White pepper to taste Optional
garlic salt or powder to taste Optional onion powder to taste Optional Garnish: parsley and additional lemon zest
Then we're going to take some soften the leeks with some
butter, then add a clove
of garlic and lardons and fry gently.
1) 330g
of pizza bread flour (the kind that already come with yeast in it) 2) 320 ml
of warm water 3) 1 teaspoon
of table salt 4) 1/3 teaspoon
of sugar 5) 20g
of melted
butter 6) 1 small onion 7) 1 clove
of garlic
small handful
of parsley 3 cloves
garlic, chopped finely, or microplaned 1/3 c reserved cooking, or canning, liquid the zest and juice
of 1 lemon 1 1/2 T smooth peanut
butter splash
of hot sauce pinch
of salt and pepper 1/4 -1 / 3 olive oil, I used 1/4 c