Ingredients: 4 medium russet potatoes 6 eggs 1 cup chopped celery 1/2 cup chopped green onions 1/2 cup sweet pickle relish 1/4
teaspoon garlic salt 1/4 teaspoon celery salt 1 tablespoon prepared mustard 1/2 cup miracle whip salt & black pepper to taste Directions: Peel and dice potatoes then add to the pressure cooker -LSB-...]
serves 4 2 tablespoons coconut oil 1 6 ounce bag of kalettes or kale sprouts 1 pint Brussels sprouts, cut in half 1/2
teaspoon garlic salt 2 tablespoons shredded unsweetened coconut Warm a large skillet over medium heat and add 2 tablespoons of the coconut oil.
Fast Pizza Sauce: Mix 1 can (6 ounces) tomato paste, 1/4 cup water, 1 teaspoon dried oregano leaves, 1/2 teaspoon dried basil leaves, 1/2
teaspoon garlic salt and 1/4 teaspoon pepper.
My Vegan Cookbook Ingredients Tomato Topping Mixture1 6oz Can Tomato Paste1 Tablespoon Sugar1 / 2 Tablespoon Apple Cider Vinegar1 Tablespoon Onion Flakes1
Teaspoon Garlic Salt Lentil Loaf 1 Cup Old Fashioned Oats or Gluten Free Oats1 / 2 Block Extra Firm Tofu1 Cup Chopped Onion1 / 2 Cup Chopped Green Pepper1 / 2 Cup Chopped Red Pepper1 Tablespoon Tomato Topping Mixture3 Tablespoons Plain Yellow Corn Meal3 / 4 Cup Cooked & Drained Lentils1 Tablespoon Balsamic Vinegar1 Tablespoon Soy Sauce2 Tablespoons Olive Oil1 / 4 Teaspoon Thyme1 / 4 Teaspoon Cumin1 Teaspoon Chili Powder1 Teaspoon Dried Parsley1 / 2 Teaspoon Salt1 Teaspoon Sugar1 / 2
Teaspoon Garlic Salt1 / 4 Teaspoon Onion Salt1 / 4 Teaspoon Dried Mustard
Dressing: 3 Tablespoons Fresh Lemon Juice 3 Tablespoons Olive Oil 2 Tablespoons Raw Honey or Agave OR 1/2 teaspoon Liquid Stevia Extract 3 Tablespoons Dried Cranberries 1/8
teaspoon Garlic Salt and Pepper, to taste 2 Tablespoons Water
HOMEMADE CROUTONS Ingredients: 3 - 4 cups bread cubes (stale or leftover bread works well) 2 tablespoons melted butter 2 tablespoons extra virgin olive oil 1
teaspoon garlic salt 1/2 teaspoon salt 1/2 teaspoon pepper Directions: Mix together melted butter and olive oil.
CORN CAKES: 2 cups Organic Frozen Corn, slightly thawed but still damp 1 cup Organic Fine Corn Meal 1 cup Brown Rice Flour 2 Large Organic Eggs 1/2 teaspoon Liquid Stevia 1/3 cup Grape Seed Oil or Melted Butter 1 Tablespoon Water 1/4
teaspoon Garlic Salt 2 Tablespoons Grape Seed Oil or Olive Oil, for cooking
10 whole quail 1/4 cup flour 1/2
teaspoon garlic salt 1/4 teaspoon paprika 1/8 teaspoon pepper 10 strips bacon 2 tablespoons vegetable shortening
1 teaspoon ground habanero chile 1
teaspoon garlic salt 1 teaspoon ground thyme 1/2 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1 tablespoon olive oil 4 small white fish fillets, such as snapper, trigger fish, or grouper 4 rolls
1 tablespoon basil 1 tablespoon parsley 1/2
teaspoon garlic salt 1 teaspoon popcorn salt 2 tablespoons olive oil 8 cups popped popcorn, hot and fresh
For the Southwest Dipping Sauce: Combine in a small bowl 1/2 cup mayonnaise, 1 teaspoon of lime juice, 2 teaspoons honey, 1 teaspoon white vinegar, 1/4 teaspoon cayenne pepper, 1/2 teaspoon paprika, 1/4 teaspoon cumin, 1/4
teaspoon garlic salt, 1/4 teaspoon dry oregano.
3 cups cooked beef, cut up in bite size pieces 1 cup chopped onion 1 cup thinly sliced celery 3 coarsely chopped tomatoes 1 1/2 cups shredded Swiss cheese 2 1/4 cups milk 1/4 cup melted butter 5 large eggs 1 1/4 cups baking mix 1/2
teaspoons garlic salt OPTIONAL
Not exact matches
Meanwhile, mix together 1 clove of finely mined
garlic with 2 Tablespoons minced onion, 1/2
teaspoon of
salt, and 2/3 of the lime juice.
Toss the sweet potatoes with 4 cloves of roughly chopped
garlic, 1 Tablespoon grapeseed oil, 1/4
teaspoon salt and dash pepper.
2 tablespoons vegetable or olive oil 2 large onions, chopped 6 cloves
garlic, chopped 2 tablespoons bafat (Hurry Curry, see recipe here) 4 large tomatoes, chopped 2 cups coconut milk, recipe here 16 large shrimp, shelled and deveined 1 cup fresh or canned crab meat 1/2
teaspoon turmeric powder 1
teaspoon rice vinegar 1/4 cup bay or curry leaves
Salt to taste
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
for the tomato sauce (makes about 2 cups) 1/2 tablespoon olive oil 1 - 2
garlic cloves — minced 1/2
teaspoon dried oregano about 1 lb diced plum tomatoes 1/2
teaspoon coconut sugar pinch red pepper flakes sea
salt and freshly ground black pepper
10 small dried red chiles, such as piquins, stems removed 2
teaspoons ground cumin 2
teaspoons ground coriander 2 small onions 1
teaspoon black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh basil or mint leaves 1
teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece of galangal, peeled 1 tablespoon chopped
garlic 1 tablespoon shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon lime zest 1/4 cup water
Cheese Base 1 cup nuts — cashews, almonds, or macadamia 2 tablespoons olive oil 3 tablespoon freshly squeezed lemon juice 3 - 4 tablespoon non-dairy acidophilus 1
teaspoon raw honey 1
garlic clove pinch of
salt
1/4 cup whole Jamaican pimento berries (or 1/8 cup ground allspice) 3 Scotch bonnet chiles (or habaneros), seeds and stems removed, chopped 10 scallions (green onions), chopped 1/2 cup chopped onion 4 cloves
garlic, chopped 4 bay leaves, crushed 1 3 - inch piece ginger, peeled and chopped 1/3 cup fresh thyme 1
teaspoon freshly ground nutmeg 1
teaspoon freshly ground cinnamon 1
teaspoon salt (or more, to taste) 1 tablespoon freshly ground black pepper 1/4 cup vegetable oil 1/4 cup lime juice Water
4 green onions, chopped, white part only 4 cloves
garlic, minced 1
teaspoon peeled and minced fresh ginger 1 (3 - inch) stalk lemongrass, minced 1 tablespoon peanut oil 1 1/2 cups chicken stock 3 tablespoons crushed red chile 1 tablespoon soy sauce 2
teaspoons dark brown sugar 1/4
teaspoon ground cumin 1 tablespoon lime juice 1
teaspoon prepared prawn paste (blacan) 1
teaspoon tamarind paste 2 cups crunchy peanut butter
Salt to taste
2 tablespoons butter 1 medium onion, chopped 2 cloves
garlic, minced 1 1/2 cups cooked whole kernel corn 1
teaspoon dried oregano 1/3 cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted and peeled, stems left on Flour for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4
teaspoon salt Vegetable oil for frying
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4
garlic cloves — crushed with a knife 6 cups water sea
salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1
garlic clove — minced pinch of cayenne pepper 1
teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
6 cloves
garlic, minced 1/2
teaspoon turmeric powder 1
teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2
teaspoon cumin powder 1/2
teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
4 ounces fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1
teaspoon salt 2
teaspoons sugar 1
teaspoon tamarind concentrate 1
teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves
garlic, peeled 1 tablespoon brown sugar 1/2
teaspoon salt 1/2
teaspoon freshly ground black pepper 2
teaspoons soy sauce 6 cups coconut milk, recipe here
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 crou
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 crou
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 crou
Salt and pepper to taste Garnish: 2 cups crisp croutons
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2
garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1
teaspoon sea
salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces
1 yellow wax hot pepper, seeds and stem removed, chopped 6 cloves
garlic 2 cups split pea flour 1 cup water 1
teaspoon salt 1/4
teaspoon ground cumin 1/4
teaspoon dried thyme 1
teaspoon commercial West Indian masala 1
teaspoon baking powder Soy or canola oil for frying (about 1 inch deep in a frying pan)
1/3 cup sliced lemongrass, including the bulb 4 cloves
garlic 1
teaspoon dried ground galangal 1
teaspoon ground turmeric 1 jalapeño chile, stem and seeds removed 3 shallots 3 1/2 cups coconut milk, recipe here 3 lime or lemon leaves Pinch of
salt or shrimp paste
2
teaspoons coarse kosher
salt 2
teaspoons ground cayenne pepper 1/2
teaspoon freshly ground black pepper 1/2
teaspoon chile powder 1/2
teaspoon hot smoked paprika 1/2
teaspoon garlic powder 1/2 cup mint leaves, minced
1 pound firm tofu 1 cup vegetable stock Pinch
salt 1 clove
garlic, minced 1
teaspoon thyme 1
teaspoon freshly ground black pepper Jerk Sauce (see recipe)
Powerful Puttanesca Topping 3 cups chopped fresh tomatoes, such as cherry or roma 2 tablespoons chopped capers 2 tablespoons chopped nicoise olives 1 tablespoon chopped fresh basil 2
teaspoons crushed red chile
Garlic salt 1 cup grated parmigiano reggiano or pecorino romano cheese Olive oil
2 pounds goat meat, cut into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2
teaspoon salt 1/2
teaspoon powdered cardamom 1/2
teaspoon freshly ground black pepper 2 cloves
garlic, minced 2 onions, sliced 2 tomatoes, chopped 2 green onions, chopped 2 fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons butter 1/4 cup vegetable oil 3 cups water
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)
3
garlic cloves 4 oz sun - dried tomatoes 1 lb chicken breast tenderloins
salt paprika basil 1 cup half and half 1 cup mozzarella cheese, shredded 8 oz penne pasta 1/4
teaspoon red pepper flakes
1 tablespoon oil (butter / lard / coconut oil) 1 medium onion, finely chopped (I use a mini-prep food processor) 1 clove
garlic, minced 1 pound ground beef or bison or lamb 1 1/2
teaspoons paprika 1
teaspoon cumin 3/4
teaspoon cinnamon 1/4 cup chopped kalamata olives (about 10 - 12) 1/4 cup golden raisins 1
teaspoon sea
salt Scant 1/4
teaspoon black pepper 2 - 3 tablespoons chopped cilantro 1
teaspoon lemon zest
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)
Ingredients 2 cloves
garlic 3 scallions, white and light green part, cut in 1» pieces 5 medium vine - ripened tomatoes, quartered 1 teaspoon salt 2 - 3 large (or 5 small) basil leaves, cut chiffonade 1 Tablespoon Extra Virgin Olive oil Baguette, cut into slices on the diagonal Garlic, peeled and cut in half Olive oil for dri
garlic 3 scallions, white and light green part, cut in 1» pieces 5 medium vine - ripened tomatoes, quartered 1
teaspoon salt 2 - 3 large (or 5 small) basil leaves, cut chiffonade 1 Tablespoon Extra Virgin Olive oil Baguette, cut into slices on the diagonal
Garlic, peeled and cut in half Olive oil for dri
Garlic, peeled and cut in half Olive oil for drizzling
Sprinkle each filet and both sides with 1/4
teaspoon salt, 1/4
teaspoon pepper, 1/4
teaspoon garlic powder, and 1/4
teaspoon paprika.
1 — 1 1/4 pounds ground dark - meat turkey 2 tablespoons sifted coconut flour 2 tablespoons dairy - free milk, broth or water 1 egg or flax gel 1/2
teaspoon dried sage 1/2
teaspoon dried thyme 1/2
teaspoon ground marjoram, oregano or basil 1/2
teaspoon ground cumin or dry mustard 1/4
teaspoon ground black pepper 1 clove
garlic, minced or pressed 1/4 cup minced fresh parsley or 1 tablespoon dried parsley flakes 1/2 — 1
teaspoon salt 1/2 cup minced onion or 1 tablespoon freeze - dried onion or shallot flakes 2 tablespoons extra-virgin coconut oil, palm shortening or ghee, divided
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.
15 ounces low fat ricotta cheese 2 cups part - skim mozzarella cheese, shredded (divided) 1/2 cup Parmesan cheese, shredded (divided) 1 egg, lightly beaten 1 (16 - ounce) bag frozen spinach, thawed, chopped and drained well 3 - 4
garlic cloves, grated or minced 2
teaspoons Italian herb seasoning
Salt and pepper to taste 1 (25 - ounce) jar pasta sauce 9 to 12 no - boil uncooked lasagna noodles
Fish: 1 cup flour 1
teaspoon garlic powder
Salt and pepper 4 large eggs 1 lemon, zested and sliced 1/2 cup grated parmigiano - reggiano cheese 3 tablespoons extra-virgin olive oil (EVOO) 4 (6 to 8 ounce) sole or tilapia fillets Sauce: 6 tablespoon butter 1/4 cup white wine Wondra flour, to thicken
Toss peppers and
garlic with just a few
teaspoons of olive oil and sprinkle with a little
salt and pepper.
1) 2 cans of chickpeas 2) 1 large clove of
garlic, roughly chopped 3) 2 -3 tablespoons of olive oil 4) 1/2 cup of water 5) 1/2
teaspoon of
salt 6) 1/2
teaspoon paprika powder
2 tablespoons olive oil 1 large sweet onion diced 6 mini sweet peppers or 1 large red pepper diced 3 cloves of
garlic diced 1 lb ground beef 3 small logs of chorizo or 1 large log (about 1/2 a lb) 1/2
teaspoon garlic powder 2
teaspoons Mrs. dash 1 1/2
teaspoons cumin 1
teaspoon salt 1/2 tablespoon paprika 1/2
teaspoon cayenne * omit if sensitive to heat 1/2
teaspoon tomato paste
1) 250g of flour 2) 100 ml of olive oil 3) 150 ml of warm water 4) 1
teaspoon of of
salt 5) 1
teaspoon of herbs (oregano, tomillo, dried
garlic, whatever you like)
Combine the steak rub ingredients —
garlic powder, sage,
salt and 1/2
teaspoon of dried thyme — in a small ball and set aside.
2 tablespoons olive oil 1 medium leek, diced 2 cloves
garlic, minced 1 pound (450 g) red kuri squash, seeded, peeled and diced 1 medium Bartlett pear, peeled, cored and diced 1 medium Yukon gold potato, peeled and diced 1/2
teaspoon ground coriander 2 cups (500 ml) chicken stock 1/3 cup (85 ml) unsweetened coconut milk 1 1/4
teaspoon fine sea
salt (or to taste)
For the Avocado - Lime Sauce 2 - 3 large
garlic cloves 2 large avocado, pitted Juice of 1 fresh lime, more to create the desired consistency 2 — 4 tablespoons water 1/4
teaspoon fine sea
salt, or to taste