Melt coconut oil, 3 tablespoons butter and 2
teaspoons garlic in a skillet on medium - high heat.
Prepare the marinade by mixing 2 tablespoons coconut aminos, 1 tablespoon sesame oil, fish sauce (if using), ginger, and 1/2
teaspoon garlic in bowl.
While rice stands, sautéonion and remaining
teaspoon garlic in 1 tablespoon oil in a 12 - inch heavy nonstick skillet over medium - high heat until onion is golden, 3 to 5 minutes.
Meanwhile, cook 1
teaspoon garlic in 1tablespoon oil in another heavy medium saucepan over medium heat, stirring, 1 minute.
Combine remaining 1 1/2 cups broth, peanut butter, remaining 1 tablespoon cornstarch, remaining 1 tablespoon teriyaki sauce, and remaining 1
teaspoon garlic in a bowl; pour over chicken mixture.
Not exact matches
I took half of the cauliflower,
garlic (now soft and shredded), and all of the linguine and put it
in a bowl with a small handful of celery leaves, a squirt of lemon juice, and a half
teaspoon of this wonderful, bold, fruity olive oil that was half - off at the store (hurray for bargain hunting!).
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)
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
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.
Combine the steak rub ingredients —
garlic powder, sage, salt and 1/2
teaspoon of dried thyme —
in a small ball and set aside.
2
teaspoons olive oil 1 small onion, diced small 2 stalks celery, tops removed, thinly sliced 2 cloves
garlic, minced 1 cup baby carrots,
in 1/2 inch slices 3/4 pounds yukon gold potatoes,
in 1/2 inch dice 1
teaspoon dried thyme 1/4
teaspoon dried tarragon 6 cups vegetable broth 1/2
teaspoon salt 1 cup dried small pasta 1
teaspoon agave syrup 16 ounces tomato sauce 1 cup frozen peas
3 Cook the mushrooms, onions, and
garlic: There should be a few
teaspoons of fat left
in the pan from cooking the patties, but add additional oil if needed.
Place the pumpkin seeds, kale, lemon zest,
garlic, 1/2
teaspoon sea salt and 1/4
teaspoon pepper
in a food processor.
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!)
Place shrimp
in a medium nonreactive bowl and toss with lime juice, 1/4 cup cilantro, half the
garlic, 1/4
teaspoon salt and 1/4
teaspoon crushed red pepper.
Add
in the flesh from the 2 avocados, 1/2 red onion (chopped), 2 serrano chiles (chopped), 2
garlic cloves, 1/4 cup chopped cilantro, the juice from 1 lime, and 1
teaspoon of salt.
In a small bowl, combine 1 cup of tomato sauce, 1/2
teaspoon each of oregano and basil, a pinch of salt and pepper, 1/4
teaspoon each of
garlic powder and onion powder, and a
teaspoon of lemon juice.
Roasted
garlic and summer herb salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of
garlic with a drizzle of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted
garlic with a few
teaspoons of salt and set aside to dry Finely chop the dried herbs Mix
in the chopped herbs with the
garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place
in a mason jar and keep close to brighten any meal all winter long
1 medium - size spaghetti squash, cut
in half lengthwise 1/2 medium onion, chopped 1
garlic clove, chopped 1 tablespoon Cabot Salted Butter 1 1/2 cups chopped broccoli 1/2
teaspoon dried dill 1/4
teaspoon salt Pinch of freshly ground black pepper 4 ounces grated Cabot Seriously Sharp Cheddar (about 1 cup)
Meanwhile
in a blender combine together the remaining 1/2
teaspoon salt, almond milk, cashews and
garlic powder.
Whisk the vinegar, mustard,
garlic, 1
teaspoon salt, and 1/2
teaspoon pepper together
in a small bowl or glass measuring cup.
Combine ricotta, Parmesan,
garlic, 1
teaspoon olive oil, Italian season, salt, and pepper
in a medium bowl.
Heat 1 tablespoon of butter
in a pan, add 1
teaspoon minced
garlic — saute
garlic for a few minutes.
Add
in 4 cloves of minced
garlic and 2
teaspoons each of garam masala and chili powder.
In a small bowl, whisk together the oil, 1 tablespoon chipotle, half of the lime zest, half of the lime juice, 1
teaspoon salt, 1/2
teaspoon black pepper, oregano, onion powder, cumin,
garlic powder, and cayenne.
3 - 4 boneless, skinless chicken breasts Salt and pepper 1 cup honey 1/2 cup soy sauce 1/2 cup diced onion 1/4 cup ketchup 2 tablespoons olive oil 2 cloves
garlic, minced 1/4
teaspoon red pepper flakes 2
teaspoons cornstarch dissolved
in 3 Tablespoons water Sesame seeds
ingredients: 3 1/2 pounds ground sirloin (I use the lowest
in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3
garlic cloves, chopped or pressed through a
garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2
teaspoons ground cumin 1/2
teaspoon ground, black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
2 tablespoons extra virgin olive oil 1 medium onion, thinly sliced 2 cloves
garlic, peeled and smashed 1/2
teaspoon fine grain sea salt 1
teaspoon sweet paprika 1
teaspoon garlic powder 1 chipotle pepper
in adobo sauce, chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews, soaked for an hour 1 cup water, if needed 2 tablespoons fresh lemon juice, or to taste
Brush
garlic oil (warm 2/3 cup olive oil, 1 minced shallot, 1 minced
garlic clove, and 1 sprig fresh thyme
in a pot set over medium - low heat for 10 minutes) over baked flatbread and top with goat cheese, baby kale, and heirloom baby tomatoes that have been tossed with a
teaspoon of the
garlic oil.
Italian - Style Beef Sausage Variation: Prepare Italian - Style Beef Sausage by combining 1 pound Ground Beef (93 % lean or leaner) with 1
teaspoon fennel seed, 1/2
teaspoon salt, 1/4
teaspoon coriander, 1/4
teaspoon garlic powder, 1/4
teaspoon paprika, 1/4
teaspoon black pepper and 1/8 to 1/4
teaspoon crushed red pepper
in large bowl, mixing lightly but thoroughly.
1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves
garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped
in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping
teaspoon coarse sea salt 2
teaspoons garam masala 1
teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1
teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2
teaspoon asafoetida (hing - optional) 1
teaspoon cumin seeds 1
teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.
* 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
Stir
in the
garlic, 2
teaspoons ginger, 3/4
teaspoon turmeric and 1/8
teaspoon crushed red pepper, and cook for 1 minute.
Add
in a
teaspoon of hot paprika, and a half
teaspoon each of roasted coriander,
garlic powder, salt & pepper.
Ingredients 2 1/2 pounds Brussels sprouts, large one cut
in half 4 ounces Pancetta, diced 5 medium
garlic cloves, minced 1 1/2 tablespoons olive oil 1 tablespoon fish sauce 1
teaspoon kosher salt 1
teaspoon fresh ground pepper 1 cup candied pecans (recipe found here) Parmesan cheese wedge for garnish
Combine the sesame oil, soy sauce, rice vinegar 1/2
teaspoon of the minced
garlic, siriacha, and honey
in a small bowl and stir until completely combined.
1) 330g of pizza bread flour (the kind that already come with yeast
in it) 2) 320 ml of warm water 3) 1
teaspoon of table salt 4) 1/3
teaspoon of sugar 5) 20g of melted butter 6) 1 small onion 7) 1 clove of
garlic
In a large bowl or dish add the chicken breasts, 1/4 cup olive oil, lemon juice,
garlic, honey, Italian herb seasoning, 1/2
teaspoon salt and 1/4
teaspoon black pepper.
has 1
teaspoon of
garlic salt
in the dough and I think it'll do that
in the future with these.
* 2 pounds duck legs (~ 4 duck legs) * leaves from large bunch cilantro * 2 cups water * 1 Tablespoon olive or vegetable oil * 4 cloves
garlic, minced * 1 large or 2 small onions, chopped * 2 red bell peppers (or rough equivalent
in mini bell peppers), seeded and sliced * 1
teaspoon cumin * 2-1/2 + cups chicken or vegetable broth * 1 red or green Jalapeno pepper * 1/4 cup Pisco * 2 cups frozen peas * 3 cups long grain rice * salt and pepper to taste
Grind 1 clove
garlic and 1/4
teaspoon salt
in a mortar and pestle until it becomes a paste (or mince it using a knife and flatten it into a paste using the blade).
To make the bruschetta,
in a small bowl stir together the chopped tomatoes,
garlic, onions, and basil leaves with a
teaspoon of olive oil.
3 Tablespoons reduced sodium soy sauce 2 Tablespoon peanut or canola oil 1
teaspoon grated lemon zest (from 1 lemon) 2 Tablespoons fresh lemon juice (from 1 lemon) 1 Tablespoon minced fresh ginger root 1 Tablespoon minced
garlic (about 2 cloves) 1 Tablespoon dijon mustard 1/2
teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch cubes Salt, Pepper to taste Vegetables for skewering: choose your favorites like zucchini, yellow squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes
in water
About 64 - 68 dry chiles de arbol, between 3.5» to 4» long approx. 3 - 4 chiles moritas about 2» 3 ″
in size 1 cup sunflower, or corn oil 2 tablespoons toasted sesame seeds 2 tablespoons roasted salted peanuts 2 large
garlic cloves (I used Ajo Criollo, its mild and very aromatic) 1 — 1/2
teaspoon sea salt
In a large pot place the pork ribs, 2
garlic cloves, whole black peppercorns and 1/2
teaspoon of salt.
Stir
in 1
teaspoon garlic powder, stir
in 1
teaspoon pepper, and stir some more so the powder doesn't clump up.
In a medium baking dish, combine the mushrooms, capers,
garlic, oil, ⅛
teaspoon salt, and a pinch of pepper; stir to evenly coat the mushrooms.
1 Round Brie or Camembert cheese (170g) 2 tablespoons of sun - dried tomatoes
in oil, chopped 1 clove of
garlic minced 1
teaspoon of chopped parsley
Meanwhile, put the sweet potatoes, thyme,
garlic, and a
teaspoon of salt
in a large saucepan with cold water.
Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of
garlic / Saute quietly
in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade»
in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1
teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.