Sentences with phrase «reserved sliced garlic»

Not exact matches

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

• 1 1/2 pounds very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black pepper • 1/4 teaspoon onion powder • 4 tablespoons all - purpose flour, divided use • Olive oil • 2 onions, quartered and thinly sliced • 10 ounces white mushrooms, sliced • 1/2 teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4 cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved for dipping • 4 slices provolone cheese

Burgers -1 pound of ground beef (I bought 83 % lean, 17 % fat)-1 large chipotle pepper, finely chopped, about a tablespoon of reserved adobo sauce -1 / 2 tsp cumin -1 / 2 tsp garlic powder -1 / 2 tsp each salt & pepper - Pepper jack cheese - Red onion, thinly sliced into rings -3 jalapeños, sliced - honey - Slider buns

MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:

6 chicken breasts, bone in 1 quart apple juice 1/4 cup salt 2 tbsp garlic, minced 4 slices of bacon, crumbled and fat reserved 2 tbsp red onion, finely diced 2 tsp garlic, minced (I didn't double mention, this is used in the stuffing, above is for the brine) 3 oz fresh spinach 5 oz feta cheese crumb 1/2 roma tomato, diced 20 turns of fresh black pepper

1 pound linguine 1 bunch fresh basil (reserve some leaves for garnish) 1/2 cup pine nuts 2 avocados, pitted and peeled 2 tablespoons lemon juice 3 cloves garlic 1/2 cup olive oil Sea salt Freshly ground black pepper 1 cup halved cherry tomatoes or sliced sun - dried tomatoes (optional)

2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper

1 pound large beans (Christmas limas, gigantes, etc.), soaked overnight 1/4 cup extra virgin olive oil 2 medium onions, halved lengthwise and thinly sliced 8 cloves garlic, roughly chopped 6 ounces portobello mushrooms, chopped 8 ounces shiitake mushrooms, thickly sliced 3 springs fresh thyme 1 28 - ounce can whole plum tomatoes in puree 1/2 cup red or white wine 1/2 cup reserved bean cooking liquid, or additional wine 1/2 cup chopped flat - leaf parsley 1 teaspoon salt 1/2 teaspoon freshly ground black pepper

* 3 Tablespoons vegetable oil, divided * 1 pound boneless beef stew meat, cubed * 2 medium onions, chopped * 4 cloves garlic * 14.5 ounce can diced tomatoes, drained (reserve the tomato juice) * 1 Tablespoon grated ginger * 4 Serrano peppers, quartered lengthwise * 1 green bell pepper, thinly sliced * 1 cup beef stock * 3/4 pound baby spinach * Salt and pepper to taste

bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish

Ingredients: 4 cups vegetable broth 1 cup water 2 sprigs thyme 3 sage leaves pinch of saffron 1 palmful flat leaf parsley 5 tablespoons extra virgin olive oil 1 large leek, white and light green parts sliced (dark green flags washed and reserved) 8 ounces cremini mushroom caps, thinly sliced (stems removed and reserved) 1 small red bed pepper, chopped 2 cloves garlic, minced 1 small head green cabbage, shredded 1 bunch broccolini, florets only 16 ounces pasta (campanella or penne) 1 cup white wine 1 cup shredded parmesan cheese (for serving) salt and freshly ground black pepper

Thinly slice 4 cloves of garlic, thinly cut 4 slices of lemon and then cut them in half, finely mince a 1/4 cup of fresh parsley and reserve a 1/4 cup of white wine

1/2 lb dried spaghetti 1 large onion, finely chopped 4 garlic cloves, finely sliced 2 tbsp Ancient Organics Ghee 2 fresh red chiles, finely chopped 16 anchovy fillets 2 fennel bulbs, finely chopped, tops reserved for garnish 1 tsp crushed red pepper 1/2 cup raisins 1/3 cup capers 1/2 cup pine nuts, toasted 1 cup flat leaf parsley, chopped zest & juice 2 lemons

1 tablespoon extra virgin olive oil 1 small bulb fennel 1 clove garlic, crushed and minced 1 small shallot, thinly sliced 4.5 — 5 cups mixed heirloom tomatoes Juice of one large orange (about 1/2 cup) 1/2 fine sea salt + pepper to taste Orange zest and reserved fennel fronds to garnish

Roughly chop the onions and olives, thinly slice the tomatoes and garlic, and chiffonade the basil (reserving a few tablespoons for serving).

INGREDIENTS 3 - 4 tablespoon of extra virgin olive oil about 2 cups of spring onions, white parts (green parts reserved), diced 2 white potatoes, peeled and diced 3 cloves of garlic, thinly sliced 1 tablespoon of mellow white miso, dissolved into 1 cup of water + 3 additional cups of water

Cups 2 teaspoons vegetable oil 3 garlic cloves, crushed to a paste with a little sea salt 1 (1 - inch) piece fresh ginger, peeled and finely grated, reserving any juice 1 teaspoon finely grated lemon zest (optional) 2 red chiles, seeded and finely sliced (optional) 10 ounces ground turkey or chicken (any ground meat should work actually) 1/2 cucumber, seeded and cut into 1/2 - inch dice 3/4 cup (2 ounces) snow peas, trimmed and cut into very thin strips 4 scallions, thinly sliced on the diagonal 8 basil leaves Handful of fresh cilantro leaves 4 crisp iceberg or Boston lettuce leaves 1/4 cup (2 ounces) bean sprouts, soaked in ice water and drained just before use

Toast the reserved slices of bread and, while still warm, rub both sides with the cut side of the halved garlic clove.

Ingredients 2 1/4 lb large unpitted green olives (Green Super Mammoth, if possible) 2 1/4 lb large unpitted black olives (Kalamata Colossal, if possible) 1/2 jalapeño pepper, seeded and finely minced 1 bunch rosemary, cleaned and chopped, reserving 3 to 5 sprigs for garnish 2 large sprigs thyme, cleaned and chopped 3 to 4 bay leaves 2 cloves garlic, 1 minced, the other thinly sliced Juice of 1/2 lemon Zest of 1/3 orange, reserving 1 to 2 tsp for garnish 2/3 cup (160 mL) olive oil Mix together all ingredients in a large container.