Sentences with phrase «tsp thyme leaves»

Adapted from taste.com I N G R E D I E N T S: Tart base: 1 1/3 c all purpose flour 1/2 cup cold unsalted butter, cut into cubes 1 tsp thyme leaves pinch of salt 1/4 cup cold water

Not exact matches

fresh thyme, chopped 2 heads of garlic, cloves peeled and left whole 4 cups chicken (or veggie) stock 1/2 cup 2 % milk 1/4 tsp.

Filling: 2 red bell peppers 11 tbsp olive oil, divided 1 small butternut squash, cut into 1» cubes Kosher salt Freshly ground pepper 1 small red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2 small onion, thinly sliced 1 small fennel bulb, thinly sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream

1/2 c olive oil 1 c dark beer 1/4 c lemon juice 4 cloves garlic, smashed 1 1/2 tsp sea salt 1 tsp freshly ground black pepper 2 bay leaves 1 tsp dry mustard 1 tsp basil 1 tsp oregano 1 tsp thyme

2 tbs olive oil 1 large shallot, peeled and minced 1 garlic clove, peeled and minced 1 lb (450 g) carrots, peeled and diced 2 Gala apples, peeled, cored and diced 3 sprigs thyme leaves 3/4 tsp salt 1/2 tsp ground cumin 1/2 tsp ground coriander 1/8 to 1/4 tsp piment d'Espelette 2 3/4 cups chicken stock 1/2 cup unsweetened coconut milk

8 plum tomatoes 2 Tbsp rice vinegar 2 tsp olive oil 2 bay leaves 1 lg clove garlic, minced 1 1/2 tsp minced fresh thyme or basil 1/2 sliced baguette

1 quart lobster stock tail meat and claws of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp butter, ghee, or olive oil 4 cloves garlic, minced 1 small onion, diced 1 medium carrot, peeled and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs fresh thyme, leaves only, chopped 4 sprigs fresh parsley, chopped 1 pinch (~ 10 strands) saffron 1/4 tsp cayenne pepper 1 6.5 oz can chopped clams salt and pepper to taste 2 tbsp chopped chives to garnish lemon slices for serving

1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped

Adapted from a Mario Batali recipe: Ingredients: 2 pounds ground veal 1 pound ground lamb 1/2 tsp crushed red pepper flakes 1/2 bunch Italian parsley, finely chopped 6 sprigs thyme leaves, finely chopped 3 cloves garlic, chopped 1 medium onion, grated 2 carrots,... Continue Reading

Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob of coconut oil, ghee or olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3 tbsp white wine or water 1 tsp dried thyme sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (use pumpkin seeds for a nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving

1 pound organic ground turkey or chicken breast 1/2 pound organic ground pork 1 organic egg beaten 1/4 red onion diced 1/2 -1 tsp minced garlic 1 - 2 tsp Boquet Garni — savory, rosemary, thyme, oregano, basil, dill weed, marjoram, sage, and tarragon 1 tsp paprika 1 tsp Course Sea Salt 1/2 tsp Cracked black pepper Haas Avocado slices Tomato slices or salsa Romaine lettuce leaves Cooked Uncured Organic Bacon Slices Organic virgin coconut oil OVCO

brown sugar -3 bay leaves - leaves of 4 fresh thyme sprigs - handful of parsley, chopped -1 / 2 tsp.

2 garlic cloves 1 tablespoon kosher salt 1 tablespoon fresh or 1 tsp dried thyme leaves 1/4 cup Dijon mustard 1 3 - pound boneless pork loin, trimmed and tied if you want (I had a bone in roast in my freezer and it worked fine) 3 small fennel bulbs, tops removed 10 carrots, peeled and thickly sliced diagonally 10 small new potatoes, quartered 2 onions, thickly sliced 4 tablespoons good olive oil 4 tablespoons unsalted butter (1/2 stick), melted Salt and freshly ground black pepper

2 tbsp mayo + 1 tsp Creole mustard + 1 tsp chopped dill + 1/2 tsp chopped thyme + 1/4 tsp celery seeds + kosher salt and freshly ground black pepper, to taste + 2 slices white bread, toasted + 3 oz smoked city ham + 1/4 c baby arugula leaves + 2 slices canned jellied cranberry sauce + 2 slices aged cheddar

So I took heed and used 8 minced garlic cloves instead of 4, three bay leaves, t tsp dry thyme used 4 cups of chic stock, and 3 water and 1 3/4 C red lentils, and I did not puree them.

dried thyme 1/4 cup all - purpose flour 1 bay leaf 4 - 6 cups homemade or low - sodium chicken or vegetable broth (I used 4 1/2 cups) 1 cup half - and - half (I used 1/2 cup heavy cream and 1/2 cup whole milk) 1 tsp.

finely chopped fresh thyme leaves or 3/4 tsp.

Shepherd's Pie ---------- 2 lb 4 oz russet potatoes 6 large cloves garlic, peeled 4 tbsp skim milk oil spray 1 large onion, finely chopped 3 large cloves garlic, crushed 2 stalks celery, finely chopped 2 carrots, diced 1 lb 10 oz ground beef 1 1/2 tbsp all - purpose flour 2 tbsp tomato paste 2 tsp chopped thyme 2 tsp chopped rosemary 2 bay leaves 1 1/4 cups beef stock 1 tbsp Worcestershire sauce pinch ground nutmeg

Cajun Seasoning Blend: 2 tsp smoked paprika 2 tsp dry mustard 1 tsp black pepper 1 tsp garlic powder 1 tsp onion powder 1 tsp dried thyme (or leaves of several fresh sprigs) 1/2 tsp dried oregano 1/2 tsp cayenne

Ingredients 2 tbsp olive oil 3 large leeks (white and pale green parts only), cut into 1 - inch pieces (4 cups) 1 1/4 cups chopped celery 1 tablespoon minced garlic 2 Granny Smith apples, peeled and cut into 1 / 2 - inch cubes 10 ounces pitted prunes, chopped into 1 / 2 - inch pieces 1/2 cup sherry or vermouth (or warm water to avoid alcohol) 6 cups (1 / 2 - inch) white bread cubes (soft Italian or French bread) 2 large eggs, beaten to blend 2 tsp crumbled dried sage 1 tsp chopped thyme 1/2 cup chopped flat - leaf parsley Large pinch ground cloves Large pinch grated nutmeg 1 cup (+ / --RRB- either beef, chicken or vegetable stock Kosher salt to taste Freshly ground black pepper to taste

Roast Beef Ingredients: 2.5 lbs beef clod shoulder roast — I trimmed off all the excess fat b / c it wasn't grass - fed type Lots of garlic 1 white onion 1 jicama — thickly sliced Lots of shallots 3 whole cloves 4 dry bay leaves 1 cinnamon stick 8 medium size carrots — thickly sliced 2 tsp ghee Seasonings from Caramelized Chicken mixture Basically: salt, pepper, rosemary, thyme, paprika and coriander Directions: 1.

1 c of all purpose flour 1 tsp salt 2.5 chuck roast, trimmed and cubed 3 tbl of vegetable oil, canola oil or olive oil 2 c of a dry, full - bodied red wine 4 cloves of garlic, chopped 2 sprigs of thyme 2 bay leaves 24 baby white onions

2 lbs beef chuck roast, trimmed of large sections of fat and cut into 1 inch chunks olive, canola, or vegetable oil salt and pepper 1 large onion, diced 3 large carrots 3 large white potatoes 2 large sweet potatoes 1 tsp dried thyme or 1 large sprig fresh thyme 1 large sprig fresh rosemary (dried tends to be to tough in the stew so I don't recommend it) 2 (14 oz) cans good quality beef broth, preferably low fat / low salt 1/2 of a 6 oz can of tomato paste, about 2 rounded T 2 bay leaves

Ingredients Overnight salt mix: 6 Tbsp coarse kosher salt (4 tablespoons if finer - grained kosher salt) 1 Tbsp fresh rosemary, minced 1 Tbsp fresh sage, minced 1 Tbsp fresh thyme leaves 3 small bay leaves, coarsely torn 1 tsp black peppercorns, crushed 1 tsp finely grated lemon peel

Ingredients 1 (4 - pound) boneless pork loin, with fat left on 1 Tbsp kosher salt (scant 1/2 tsp if using table salt) 2 Tbsp olive oil 4 cloves garlic, minced or crushed 2 - 3 Tbsp freshly grated Parmesan cheese 2 tsp minced fresh thyme leaves (1 tsp dried thyme) 2 tsp chopped fresh basil leaves (1 tsp dried basil) 2 tsp minced fresh rosemary (1 tsp dried rosemary)

Ingredients 3 Tbsp olive oil 1 small onion, diced 1 small zucchini, diced (about 1/2 cup) 1 small yellow squash, diced (about 1/2 cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3 cup frozen lima beans 4 cloves garlic, minced 1 tsp dried parsley 1 tsp dried oregano 1 tsp dried basil 1/4 tsp black pepper 1/4 tsp dried thyme pinch of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup small pasta shape Pinch of kosher salt, if needed

fresh thyme leaves, minced 3/4 cup Central Coast Chardonnay 1 tsp.

1 (15 or 24 - ounce) can garbanzo beans, drained and rinsed or 1 1/2 cup cooked beans 1 TBS olive oil, plus 3 tablespoons 1 cup shelled hazelnuts, macadamia nuts or whatever you have raw 1 cup raw almonds 3/4 tsp agave 1 TB chopped fresh rosemary leaves 1 TB chopped fresh thyme leaves 1 tsp coarse sea salt like Celtic Sea Salt 1/2 — 1 tsp cayenne

The 20 best French recipes: part 1 Daniel Boulud's coq au vin Makes 8 servingschicken legs 8onion 1 medium, slicedcarrot 1 medium, slicedcelery stalks 2, slicedgarlic 2 heads, sliced in halfsachet 8 sprigs thyme, 1 fresh bay leaf, 2 tsp coriander seed, 1 tsp cracked white pepper tied up in a piece of cheesecloth with butcher's twinebacon 450g slab, cut into 2/3 cm slicespearl onions 1kgsmall button mushrooms 1 kg, cleaned and trimmeddry red wine 750mlruby port wine 375mlsalt and freshly ground pepperolive oil 60mlplain flour 30gchicken stock 475mlveal or beef stock 475 ml You will need extra cheesecloth and butcher's twine.

Polenta with mushroom and artichoke For the polenta 150g coarse ground polenta (see tip) 2 tsp salt, or to taste4 tbsp olive oil or ghee (clarified butter), or 50g butter For the topping 2 garlic cloves, crushed250g button mushrooms, sliced150g marinated artichoke hearts, drained4 fresh thyme sprigs, leaves picked, plus extra to serve100g goat's cheese (4 - 8 slices, depending on the shape of the cheese) Extra-virgin olive oil for drizzling 01.

3 tbsp olive oil 2 tsp sweet smoked paprika 3 garlic gloves, minced 800 g (1.75 pounds) moose (I used bottom round but other cuts such as brisket or chuck are great as well), trimmed and cut into 2 cm / 3/4» cubes 2 tbsp light muscovado sugar 1/2 tsp red pepper flakes 2 bay leaves 2 tbsp finely chopped rosemary 2 tbsp thyme leaves 3 red bell peppers, cut into strips 1 large onion, cut into strips 600 g (1.3 lb) piece of celeriac, cut into strips 680 g (1.5 lb) passata 1 liter (4 cups) beef stock 1 tbsp whole black pepper 1/2 tbsp juniper berries 1 1/2 tsp fine sea salt 1 tsp cinnamon 4 potatoes, peeled & cubed

Add half of the bacon, the potatoes, cream, bay leaf, thyme, and 1/8 tsp.

Ingredients 8 oz Fettuccine 3 slices bacon, cut into 1 - inch 3 ears of corn on the cob, shucked 1/4 cup red onion, finely chopped 1 small red bell pepper, seeded and chopped Freshly ground black pepper 1 cup half - and - half or whole milk 1/2 cup chicken broth 2 Tbsp fresh chopped thyme or 1/2 tsp dry thyme A few dashes of hot sauce 3/4 cup grated parmesan cheese, divided 5 - 6 sweet basil leaves, cut in a chiffonade

For pickled beets: 3 large beets (1 1/2 lb / 670 g), skin on and scrubbed clean 2 cloves garlic, crushed 1 bay leaf 1/3 oz (10 g) thyme sprigs 1/2 tsp black peppercorns 1/4 cup (50 g) superfine sugar 2 cups (500 mL) red wine vinegar coarse sea salt

2 tbsp olive oil 1 yellow onion, chopped 4 cloves garlic, minced 8 small beets, peeled & quartered (we used Chioggia beets) 4 medium sized carrots, sliced in large pieces 2 sprigs thyme sea salt & pepper to taste 2 tbsp tomato paste 1 cup red wine 2 cups vegetable stock 3 bay leaves 2 tsp arrowroot powder, solved in 2 tbsp water (optional)

Transfer to a small bowl and toss with Parmesan, thyme leaves, and 1/4 tsp.

3 chicken breasts, chopped into small thumbnail - sized pieces 1 cup pre-cooked frozen shrimp 2 cups uncooked long - grain white rice 4 cups chicken stock 1/4 cup butter 1/2 large onion, diced 1/2 medium green bell pepper, chopped 1/2 medium red bell pepper, chopped 2 medium jalapenos, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 (28 ounce) can whole peeled tomatoes 1 (6 ounce) can tomato paste 2 tsp Worcestershire sauce 3 tsp salt 3 tbsp black pepper 1 tbsp white pepper 2 tsp onion powder 2 tsp garlic powder 2 tsp dried oregano 1 tbsp dried thyme 2 tsp dried basil 3 tbsp crushed red chile pepper 5 tbsp smoked paprika 2 bay leaves 4 tbsp of Intensity Academy Hot Cubed Hot Sauce

filling ingredients: 1 tbsp olive oil 1 cooking onion, diced 2 cloves of garlic, minced 1 sprig of rosemary, leaves minced 4 sprigs of thyme, leaves removed + divided pinch of chili flakes (optional) 2 tsp balsamic vinegar 5 cups - worth of small diced, hardy vegetables (I used a mix of butternut squash, carrots and beets) 1/3 cup black or french lentils, rinsed 2 1/2 cups vegetable stock 1 tsp tamari soy sauce salt + pepper 2 tsp arrowroot powder 1 tbsp cold filtered water

2 Tbs Olive Oil 1 Cup Chopped Cremini Mushrooms (measured after chopping) 1 Pinch Salt 2 Fresh Sage Leaves, chopped 1 Stem Fresh Thyme, leaves only 1 tsp White Wine Vinegar Black Pepper 3 Tbs Earth Balance Margarine 3 Tbs Flour 1 Cup Vegetable Broth Soymilk, for thinning

Baked Herb Lemon Chicken Ingredients 4 split chicken breasts, skin onKosher saltfreshly ground black pepper1 lemon sliced in wedges, 6 - 8 slices1 / 4 cup extra virgin olive oil9 cloves minced garlic - about 3 Tbs1 / 3 cup dry white wine1 Tbs grated lemon zest (2 lemons) 2 Tbs freshly squeezed lemon juice1 1/2 tsp dried oregano1 tsp minced fresh thyme leaves, plus 4 sprigs Instructions Preheat the oven to 425 degrees.

Ingredients 4 split chicken breasts, skin onKosher saltfreshly ground black pepper1 lemon sliced in wedges, 6 - 8 slices1 / 4 cup extra virgin olive oil9 cloves minced garlic - about 3 Tbs1 / 3 cup dry white wine1 Tbs grated lemon zest (2 lemons) 2 Tbs freshly squeezed lemon juice1 1/2 tsp dried oregano1 tsp minced fresh thyme leaves, plus 4 sprigs Instructions Preheat the oven to 425 degrees.

2 tbsp olive oil 1 medium onion — chopped 1 large carrot chopped 2 stalks celery chopped 1 parsnip 3 garlic cloves (minced) 1/8 tsp nutmeg 1 tsp salt 1 tsp ground black pepper 1 tsp dried basil 1 tsp thyme 1 tsp ground allspice 1 tsp paprika 2 bay leaves 1/2 lbs lean ground beef 1/2 lbs ground pork or veal 1 cup dry white wine 1/2 cup milk or cream 14 oz can tomatoes — chopped without the juice 1 cup beef broth 3 tbsp tomato paste

2 medium eggplants 2 tbsp top - quality red wine vinegar salt and black pepper 1 cup small dark lentils (such as Puy or Castelluccio), rinsed 3 small carrots, peeled 2 celery stalks 1 bay leaf 3 thyme sprigs 1/2 white onion 3 tbsp olive oil, plus extra to finish 12 cherry tomatoes, halved 1/3 tsp brown sugar 1 tbsp each roughly chopped parsley, cilantro and dill 2 tbsp crème fraîche (or natural yogurt, if you prefer)

You'll Need: 1 lb US Wellness Meats bison stew meat 2 tbsp coconut oil or ghee 1/2 tsp each salt and pepper 1 medium onion, chopped finely 2 cloves garlic, minced 1/4 cup red wine 1 cup each beef and chicken stock / broth 1/2 tsp dried thyme 2 bay leaves 2 russet potatoes, peeled and chopped into bite - sized chunks 2 carrots, peeled and chopped into bite - sized chunks 1 parsnip, peeled and chopped into bite - sized chunks 1/2 cup frozen peas 1 tsp chopped fresh parsley for garnish

2 TBSP butter 1/2 cup extra virgin olive oil 4 lbs tomatoes, peeled * and sliced in half with stems removed 3/4 tsp sea salt 1/2 tsp fresh ground black pepper (optional) fresh sprigs of thyme, oregano or rosemary 1 medium sized yellow onion, diced 2 stalks celery, diced 5 medium sized carrots, diced 3 cloves garlic, minced 2 cups chicken (or vegetable) stock 1/3 cup fresh basil leaves, chopped 3/4 cup heavy cream

99 % fat - free ground turkey breast 1/4 cup chopped flat - leaf parsley 1 large garlic clove, minced 1 tbsp shredded Parmesan cheese 1/2 tsp fresh or 1/4 tsp dried thyme leaves 2 tsp aged balsamic vinegar 1/4 tsp kosher salt 1/4 tsp pepper 4 1 - ounce slices asiago cheese 1 cup arugula 4 whole - wheat buns

1 whole chicken 1 onion, quartered 3 - 4 chopped carrots 3 - 4 celery ribs 2 - 3 garlic cloves 1 tsp sea salt 1 - 2 tsp peppercorns 2 bay leaves other fresh herbs as desired (rosemary, thyme, parsley, etc..)

Ingredients: 1 1/2 cups raw cashews or macadamia nuts (or half of each) 1 1/2 cups water (use less water for a thicker dressing or to make a dip, use more for a thinner preparation) 3 TBSP fresh lemon juice 1 - 2 cloves garlic, pressed 1 tsp sea salt 1/4 tsp oregano 1/4 tsp basil (or 2 fresh leaves) 1/4 tsp thyme 1/4 tsp mint (or 2 fresh leaves) 1 stalk celery,... Read More»

1/4 cup panko crumbs 1/2 tsp Herbes de Provence (or equal amounts of thyme & rosemary) 1/2 tsp Organic Matcha No. 3 Sprinkle 2 shiso leaves, slivered and finely chopped A dash of salt 1 tsp maple syrup Olive oil for drizzling 2 salmon fillets

15 oz beef broth (homemade is best, or else organic salt free from carton in the store) 1/4 c red wine (optional — use beef broth instead; any table wine that tastes good will do, we used Merlot) 2 cup sliced Portobello mushroom caps 1/4 cup organic butter 1 Tbsp organic butter 2 Tbsp red onion, finely diced 2 cloves garlic, chopped 1 tsp dried thyme 1 bay leaf 1/4 tsp sea salt (to taste) 1/2 tsp fresh black pepper (to taste) 1 1/2 tsp arrowroot 1 Tbsp water