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.
6 fresh New Mexican red chiles, unpeeled, cut open
along one side to remove the seeds 9 ounces feta cheese, crumbled 2
tablespoons extra-virgin
olive oil 2
tablespoons Greek yogurt 1
tablespoon minced Italian parsley 1⁄2 teaspoon lemon zest 1⁄4 teaspoon dried oregano 2 egg yolks Sea salt and freshly ground black pepper, to taste 1⁄4 cup grated Parmesan cheese
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.
Place yolks in a medium - sized bowl,
along with the
tablespoon mustard,
tablespoon mayonnaise, teaspoon vinegar, and 2
tablespoons olive oil.
Cut raw peas in half crosswise on a diagonal and toss with grilled peas
along with remaining 1
tablespoon olive oil; season with black pepper.
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.
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.
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.
Add the 2
tablespoons of
olive oil along with the vinegar or lemon juice, and toss well.
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.
Add the remaining
tablespoon of
olive oil along with the chicken to the pan and cook, stirring frequently, until the chicken begins to brown.
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.
In a large stock pot, add chopped onion, carrots, and celery
along with 2
Tablespoons olive oil.