Add the 2
tablespoons of olive oil along with the vinegar or lemon juice, and toss well.
Steam it for 7 or 8 minutes with a little water, drain, add 1 or 2
tablespoons of olive oil along with some finely chopped garlic.
Add the remaining
tablespoon of olive oil along with the chicken to the pan and cook, stirring frequently, until the chicken begins to brown.
Not exact matches
To make the croutons, heat 2
tablespoons of olive oil in a frying pan
along with the garlic and salt and pepper.
Toss in the greens, garlic and zest,
along with 2
tablespoons of extra virgin
olive oil, 1/3 cup
of milk, and a half teaspoon each
of salt & pepper.
Add the beans
along with 5 1/2 cups liquid (I typically do 2 cups bean liquid / broth + 3 1/2 cups water), and remaining 4
tablespoons of olive oil.
In a small bowl, combine 1 cup
of olive oil mayonnaise, 2
tablespoons of milk, 1 teaspoon
of freshly ground tri-colored pepper, 1/2 teaspoon sea salt, 3
tablespoon of whole grain Dijon mustard, 1/8 teaspoon cayenne pepper
along with the chopped herbs, celery and shallot.
Add all the vegetables to the chicken
along with some splashes
of olive oil and a couple
tablespoons of mayo until it is nice and moist.
Add remaining 1/4 cup
of olive oil to the pan,
along with the red wine vinegar, remaining
tablespoon of Dijon mustard, honey, and 2
tablespoons of water, stirring to combine and cooking for 1 minute more.
Add the other
tablespoon of olive oil to the pan
along with the two types
of onions and peppers.
Roast three
olive oiled red peppers in a 450º oven for about 20 minutes / Remove from the oven when skins are becoming charred / Cover immediately with a piece
of foil and let sit for 20 minutes longer / Remove charred skins from peppers
along with seeds and place in a blender or food processor / Add a couple
of tablespoons of olive oil, 1/4 teaspoon red pepper flakes, 1/2 teaspoon or so
of cumin and turmeric, salt & pepper to taste / Process and adjust flavorings to suit yourself.
Drizzle the remaining 1
tablespoon of olive oil over the mixture
along with the lime juice.
The one
tablespoon of unsalted butter used,
along with
olive oil, to sauté the garlic and onions.
Once sweet potatoes are roasted and rice is done cooking and slightly cooled, place the roasted sweet potatoes and garlic in a food processor
along with 1
tablespoon of olive oil and the 1/2 teaspoon each
of salt, pepper, onion powder, chili powder and cumin.
Hold the tomatoes, but add all other veggies to the same pan
along with a
tablespoon or so
of olive oil.
Add a few
tablespoons of nutritional yeast into your mashed potatoes
along with
olive oil and a splash
of vegan milk for a healthier side dish.
Add the coconut and almonds to a blender or food processor,
along with 2
tablespoon of coconut milk (or regular milk if you prefer) and 2
tablespoons of olive oil.
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
As soon as the fennel is finished roasting, add it to the bowl
along with 2
tablespoons of the reserved grapefruit juice and the remaining
olive oil.
Next add 1/2 teaspoon
of fresh lemon juice to the mortar,
along with 2
tablespoons of extra virgin Spanish
olive oil, season with sea salt and freshly cracked black pepper, and mix everything together until well mixed
Heat a saucepan over medium - high heat; once hot, add
olive oil, tomatillos and jalapenos,
along with 2
tablespoons of water.
If the mixture is too dry and you're having trouble blending it, add a few more
tablespoons of olive oil to help things
along.
Add another
tablespoon of olive oil to the skillet
along with the onions and season with salt and pepper.
Place the broccoli in a food processor
along with the beans, garlic, lemon juice and about a
tablespoon of olive oil.
Measure a 1/4 cup
of the mix and and pour in a to a freezer size bag
along with 2
tablespoons olive oil.
Add the rest
of the herbs and vegetables to the bowl
along with 1
tablespoons olive oil and 1
tablespoon lemon juice.
For the sauce, add remaining two cloves
of minced garlic in skillet,
along with two
tablespoons each butter and
olive oil.
Just add two cloves
of minced garlic to the same skillet you cooked your shrimp in,
along with two
tablespoons each unsalted butter and
olive oil.
Add 1
tablespoon olive oil to a skillet
along with 1 diced medium onion, 1 large carrot, and 3 teaspoons
of minced garlic.