While bread is still warm, rub with
a peeled clove of garlic.
Not exact matches
You make the syrup by simmering a bottle
of red wine with sugar and spices you have around (cinnamon,
cloves, maybe an orange
peel)- although spices aren't entirely necessary.
10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1 small bell pepper — seeded and roughly chopped 1 medium cucumber —
peeled and roughly chopped 1/3 cup soft sun - dried tomatoes juice
of 1/2 lemon 1 - 2 garlic
cloves — roughly chopped about 1/4 small red chili pepper or more to taste — seeded, or 1/4 teaspoon red pepper flakes dash
of cayenne pepper — optional 1/2 teaspoon sea salt large handful fresh basil leaves, plus more for garnish
Hi James, just
peel the
clove and crush it with the flat side
of a knife blade or with the heel
of your hand.
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
for the filling 1 tablespoon olive oil 1 - 2 shallots or 1 small yellow onion — diced 1 - inch piece fresh ginger root —
peeled and minced 1 - 2 garlic
clove — minced about 10 asparagus spears — diced 2 handfuls snow peas 1 cup green peas — fresh or frozen and thawed sea salt to taste 1/2 lemon — juice handful
of fresh basil — torn, optional
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice
of 2 fresh lemons 2
cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4
cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes,
peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
Now,
peel and coarsely chop 2
cloves of garlic and toss those in.
1 can
of Garbanzo Beans, drained, with 2 TBSP liquid reserved 1 small, ripe avocado 2
peeled garlic
cloves 2 TBSP lemon juice 3 TBSP water 1 big bunch
of washed and dried cilantro, stems mostly chopped off Salt and Pepper to taste (Add Cayenne if you're feeling spunky!)
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)
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!)
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
2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato,
peeled and finely chopped (about 2 cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2
cloves garlic, minced 4 eggs Sea salt and freshly ground black pepper to taste Pinch
of cayenne pepper (optional)
2 tbsp olive oil 10
cloves garlic,
peeled, coarsely chopped, smashed 2 bunches collard greens, rinsed, cut into thin strips 1/4 tsp each salt and pepper, more to taste juice
of 1/2 lime
* 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
half a garlic
clove,
peeled a handful
of fresh basil, cleaned 2 handfuls
of shelled hazelnuts 2 tablespoons nutritional yeast flakes 2 tablespoons wholemeal breadcrumbs 1 tablespoon extra virgin olive oil
1 1/2 cup water 2 1/2 Tbsp sea salt 1/2 cup apple cider vinegar 1 lb turnips, spiralized or
peeled and sliced into sticks or any other way you prefer 1/2 small beet,
peeled and sliced 1 bay leaf 1 garlic
clove, thinly sliced a few sprigs
of fresh dill or dill flower (optional) dash
of red pepper flakes (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
Italian - Style Tomato Sauce (slightly adapted from Ball Complete Book
of Home Preserving) 8 c. tomatoes,
peeled and cored then pureed 2/3 c. chopped onion 2/3 c. chopped carrot 2/3 c. chopped celery 6 garlic
cloves, minced 4 T. lemon juice 2 t. salt 1 t. black pepper 1 T. Italian seasonings 1/2 t. hot pepper flakes
2 cups chicken or vegetable stock 3 - 4 cups water 1 bay leaf 2 sage leaves 1 sprig fresh thyme, leaves removed, stems discarded a dozen medium
cloves of garlic, smashed
peeled, and chopped 1 teaspoon fine grain sea salt
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.
8 whole Beef Short Ribs Kosher Salt Pepper To Taste 1/4 cups All - purpose Flour 6 pieces Pancetta, diced 2 tbsp Olive Oil 1 whole Medium Onion, diced 2 whole Carrots, diced 2 whole Shallots,
Peeled And Finely Minced 1 parsnip, diced 2 stalks
of celery, diced 2 garlic
cloves, chopped 2 cups Red Wine 2 cups Beef Broth (enough To Almost Cover Ribs) 2 sprigs Thyme or 1 tsp try thyme 2 sprigs Rosemary or 1 tsp dry rosemary 1 tsp paprika 1 tsp cayenne pepper 1 tsp allspice
fresh thyme, chopped 2 heads
of garlic,
cloves peeled and left whole 4 cups chicken (or veggie) stock 1/2 cup 2 % milk 1/4 tsp.
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)
1 1/2 pounds carrots,
peeled and sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red onion, thinly sliced 2
cloves of garlic, minced 2 tablespoons grated fresh ginger 3 cups reduced - sodium vegetable broth 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon cinnamon salt and pepper, to taste 2 teaspoons fresh lime juice crushed red pepper, to taste chopped fresh cilantro
I cook kale in a very similar way, but before I start I marinade the about two
cloves of garlic, about the same amount
of ginger finely chopped and a large
peeled tomato, diced, in the juice
of half a lemon, before throwing them all in just before the end (actually, I usually throw in some small prawns with them but I know that won't go down here...!)
6 sprigs fresh thyme 6 sprigs fresh oregano 4
cloves garlic 2 thin slices
of red onion for sauce 1 orange (or tangerine)
peeled / chunked for sauce 1.5 limes zest and juice Kosher salt Cracked black pepper Coarse ground white pepper 1 pinch
of red pepper flakes 1/8 cup
of olive oil 1/8 cup dry white wine A dash
of your favorite hot sauce
ghee or coconut oil 1 medium yellow onion, roughly chopped 4
cloves garlic 3 inch nub
of peeled ginger 1 tsp.
So I never hesitate to buy the gigantic buckets
of peeled garlic
cloves every time I get the chance at Sams.
1
clove garlic,
peeled 1 medium jalapeno (or serrano) chile, deseeded and chopped 1/2 teaspoon fine grain sea salt, plus more to taste 1 tablespoons sunflower oil 1 small bunch
of scallions, thinly sliced (~ 8 scallions) 1/2 cup finely chopped cilantro 1 14 - ounce can
of coconut milk (full fat) 3 tablespoons freshly squeezed lemon juice, plus more to taste
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
* 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
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
1 cauliflower 2 bay leaves 1 onion 3
cloves of garlic 1 can white kidney beans 10 cups water or low sodium veggie broth (or a combo) 2 carrots, shredded 2 cups
of corn 3 medium potatoes,
peeled and shredded 2 small zucchini, shredded 1 pkg frozen, chopped spinach — defrosted and squeezed
of all the juiciness white pepper, nutmeg, onion powder and garlic powder to taste
2 tbsp cooking fat
of choice (lard, ghee, butter, olive oil, coconut oil, etc.) 1 large onion (or 2 small) 3 ribs celery 3
cloves garlic 6 carrots,
peeled 1 medium beet,
peeled 1 bay leaf 1 1/2 cups water 1/4 cup fresh basil Salt to taste
I have been using your Traditional Irish Soda Bread as my mainstay (use to be the carrot cake cupcakes with added grated apple, poppy seeds, dates...) and at Easter I was missing the taste
of Hot Cross Buns so I added 1 / 4cup currants, 1tsp cinnamon, 1 / 4tsp nutmeg, dash
of clove & allspice and 1 / 4cup diced candied
peel to the soda bread and it was a great substitute.
3 tablespoons unsalted butter 2 stalks
of celery — chopped 1 small onion — chopped 1 carrot —
peeled & chopped 2
cloves of garlic — minced 8 cups chicken broth 4 cups water 1 small Parmigiano Reggiano Rind -LCB- optional -RCB- 20 ounces cheese filled tortellini 1/2 teaspoon pepper 1/2 teaspoon ground nutmeg 2 tablespoons flat leaf Italian Parsley — chopped Parmigiano Reggiano — Grated -LCB- for garnish -RCB-
1 28 - ounce can whole
peeled tomatoes (with liquid) 1 - 5 canned whole chipotles in adobo * 1 small red onion,
peeled and quartered 2
cloves garlic 1/4 -1 / 3 cup fresh cilantro, washed juice
of 1 lime large pinch Kosher or sea salt
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot,
peeled 1 small stick
of celery 2 garlic
cloves,
peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs
of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
4 cups
of black rice cooked according to package instructions 4 large carrots,
peeled and diced 2 celery stalks, chopped 4
cloves of garlic, minced Olive oil Leftover black beans (1 cup or so) 1 jalapeno, diced 1 pepper, diced 1/2 cup
of toasted slivered almonds Salt 4 scallions, trimmed and slices 6 - 8 chives, chopped Balsamic vinegar or 1 cup
of fresh or jarred salsa would also be a great dressing!
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
Place the
peeled garlic
cloves on a piece
of aluminum foil.
granny smith and golden delicious apples,
peeled, cored, and thinly sliced juice
of 1/2 lemon 1/3 cup brown sugar 1/4 cup granulated sugar 1 1/2 teaspoons cinnamon 1 teaspoon nutmeg pinch
cloves pinch allspice pinch ginger pinch coriander 1/4 teaspoon salt 3 tablespoons cornstarch
can canned tomatoes / 4 T vegetable oil / 1 onion, chopped, 8
cloves of garlic,
peeled and left whole / 1, 3 - inch piece
of lemon grass, left whole / 3 medium carrots, cubed / 1 sweet potato, cubed / 2 or 3 medium potatoes, cubed / 2 small or 1 medium parsnip, cubed / 1 turnip, cubed / 2 C kale or cabbage, shredded / 2 — 3 t curry powder or 1/2 t red or green Thai curry paste, 2 t salt (to taste), 1/2 t pepper, plus other optional spices: 2 t turmeric, 1/2 t red pepper flakes or 2 t finely chopped jalapeno / 1, 12 oz.
Take the bulb
of garlic smash each
clove with the side
of a knife or cleaver,
peel them and put a few in a mortar / food process.
3 Cup Water 1 Cup whole grain Emmer Farro 1/2 Cup Olive Oil to taste 1/4 Cup Red Wine Vinegar to taste 1/2 Cup Chopped Red Onion 1/2 Cup Chopped Celery or Fennel 1/2 Cup Chopped Carrot 1/2 Cup
Peeled & Seeded Cucumber 1/2 CupTomatoes, Seeded & Chopped Handfuls
of Chopped Arugula 2
Cloves Finely Chopped Garlic 1 Small Fresh Red Chili Pepper 2 Tablespoons
of Capers, drained 1/4 Cup Flat Leaf Parsley 1/4 Cup Basil or Mint
2 tablespoons red palm oil 1 large yellow onion, diced 1 apple,
peeled, cored, and grated 1/4 cup molasses 1/3 cup apple cider vinegar 1 tablespoon
peeled and grated fresh ginger 1 1/2 tablespoons fish sauce 1/4 teaspoon ground mace 1
clove garlic, crushed 1 teaspoon ground turmeric Pinch
of ground cinnamon
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3
cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small),
peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained
of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
Warm Apple Cinnamon Spiced Wine has the festive flavors
of nutmeg,
cloves, cinnamon, and orange
peel found in mulled wine, but it also has warm, fruity ingredients like apple cider, pieces
of apple, red wine, and a little kick from some spiced rum.