Sentences with phrase «use of garlic»

Pet Education: «Common Flea and Tick Control Products,» «Flea Control and Prevention,» «The Use of Brewer's Yeast in Dogs and Cats,» «Lyme Disease (Borreliosis) in Dogs,» «Tick Control,» «Ehrlichiosis in Dogs,» «Rocky Mountain Spotted Fever in Dogs,» «The Use of Garlic & Onion in Dogs and Cats.»

Though, the use of garlic especially when used in small amounts does not represent a dangerous ingredient.

The use of garlic, as well as onions, shallots and chives, has been shown to cause damage to feline red blood cells which can result in hemolytic anemia and eventual death.

Preliminary evidence suggests that regular use of garlic may help prevent cancer.

The use of garlic for its medicinal properties is centuries old.

Increase your use of garlic in all your dishes, but also consider taking the cloves directly as a supplement.

You should avoid the use of garlic and onion salts / powders, too, as they're still dangerous to your dog's health.

Garlic's medicinal uses are as deep - rooted as its culinary ones; the earliest recorded use of garlic for its health properties dates back thousands of years.

Results of a study not only suggest the possible impact of diet in osteoarthritis protection, but also demonstrate the potential for making use of garlic compounds for developing osteoarthritis treatments.

However, the use of garlic dates back at least 5,000 years to ancient Egypt.

Robin has a go to recipe she got from Emeril, but I like your use of Garlic.

With refreshing dishes like tabouleh and cucumber salads, bold use of garlic and onion, many vegetarian options, and of course, hummus, how can you go wrong?

Even today, the uses of garlic are many.

The medicinal uses of garlic go far back to ancient Greece and the inception of Western medicine.

Fondly known to herbalists as «the stinking rose,» for centuries, there has been many traditional medicine uses of Garlic, including treatment of skin conditions, immune support, antimicrobial and, to reduce risk for cancer and heart disease.

Not exact matches

Cover the beans with plenty of water, add garlic, bay leaves and kombu, if using, and bring to a boil, covered.

I did n`t have enough pine so I added some walnuts and only used half of the garlic — still enough for my taste.

It is lite, has an additive garlic bechamel going on, and makes use of surplus zucchini.

I make these but use garlic salt instead of chilli.

Onions and garlic are never used in Ayurvedic cuisine, as they are believed to disturb peacefulness of the mind.

All of the Dishes Contain Curry — While many popular Indian dishes do use curry, other common spices used to cook Indian food include turmeric, ginger, garlic and green chilies.

2 tablespoons butter 1 medium onion, chopped 2 cloves garlic 1 cup white wine 1 head of Chinese cabbage, separated, rinsed Fresh cumin seeds (use powdered if you don't have fresh) Salt & Black pepper

Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled

I used raw organic cashews and walnuts, since that's what I had around, and added 2 gloves of garlic.

Similar to their neighbors to the south in the Golden State, they use soy, lemon and lime, ginger, garlic, dried mushrooms and fresh herbs like basil, cilantro and savory to flavor the tender flesh of their Copper River, Coho, Sockeye, Pink, Silver and King salmon.

Cooking Tri-tip — a triangular chunk of bottom sirloin that most of the country ignores — they use a simple marinade, mop and sauce comprised of virgin olive oil, balsamic or cider vinegar, and finely chopped fresh garlic, which is brushed onto the meat while on the grill, using long rosemary branches tied together like a short broom.

I had a pound of cauliflower florets that I needed to use, so I tossed them with four small, smashed garlic cloves, a teaspoon of cinnamon, a half teaspoon olive oil, and three cinnamon sticks (short and fat).

1 / 2T Oil 1 Medium onion, diced 1 Large clove of garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional if you like a bit of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can of chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley to serve

Then to top things off, a homemade chimichurri sauce using fresh parsley, garlic, olive oil, and a pinch of red pepper flakes is drizzled over the top of each meatball.

The second time I used 1/2 cup of GOOD wine and really let it reduce, 1/2 TB of lemon juice, 1/2 an onion minced and ACORN squash + I added roasted garlic to the cashew creme (roasted in the hollow of the squash as it baked).

2 large onions Oil for frying — I use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten free

Often I use garlic salt and cumin or cinnamon and sugar; for a bit of kick I like chili powder and a drizzle of fresh lime juice.

I have used Ellie Krieger's recipe with a few tweaks on quantity (I increased the garlic and I added lemon zest and red pepper flakes) since I love her simplistic approach to the dish which borrows from the Israeli (the use of tahini) and other Levantine cultures (parsley, garlic, and lemon).

I love honey and garlic and the crispy coating looks amazing too, I have a bag of Panko breadcrumbs waiting to be used actually!

Then I use almond meal instead of flour here, mix it with paprika, minced garlic, sea salt, cracked pepper, dunk it in an egg and almond milk bath, then twice coat these babies before baking them.

Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)

I made my own version of your steak seasoning: Deidra's Home Made Steak Seasoning Ingredients: 3 Tbsp paprika 2 Tbsp granulated garlic 4 Tbsp onion powder 1 Tbsp mustard powder 1 Tbsp brown sugar 1 Tbsp Deidra's sriracha salt 1 Tbsp Deidra's chili powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1 tsp turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all of the ingredients together in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my friend!

I used the following ingredients to coat the pork chops: 4 Tbsp of mayo1 Tbsp of dijon mustard1.5 tsp of garlic powder You will also...

These are absolutely wonderful — I'm a high school student with a load of intolerances, and an adapted version of these (gluten free tortillas, no garlic, more veggies, more herbs) has become a staple in my house and I'll continue to use the recipe for years!

Another thing I added was a little bit of garlic powder and cinnamon (a bit of midle east style spice that is usually used with meat) and I really like the results!

I used garlic powder, salt, pepper, no - salt - organic - everything - seasoning - that - isn't - any - good - until - you - add - salt - to - it, and a dash of Italian seasoning.

Add 6 cloves of finely chopped garlic (I mince mine in a garlic press, don't use the stuff in the jar... it's not the same as fresh!).

If you're using kale or another green, you can choose to leave it raw or sautee it over medium high heat with a tablespoon of oil, 2 cloves of garlic, and salt and pepper to taste.

1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste

garlic powder 1 Tbsp red pepper flakes 2 Tbsp chili powder (I use a variety of ones I have on hand) 1 T dried parsley flakes, cilantro flakes, and dried oregano Fresh corn tortillas (I found them at a Mexican store here in Calgary called Siesta in the NW)

Basically, I use sauteed onion / garlic, black beans, salt, pepper, cumin, chili powder, bay leaf, a bit of tomato sauce, chicken or vegetable broth, + a pinch of nutmeg.

To make the tartar sauce, finely mince 1 clove of garlic and add it to a mortar, then add 1 tablespoon of capers and using a pestle mash down on the garlic and capers until you form a paste, next add 1/2 cup of Greek yogurt, 1/2 tablespoon of dijon mustard, 1/2 teaspoon of white wine vinegar, season with sea salt and freshly cracked black pepper, and mix everything until it's well mixed, then cover the mortar with seran wrap and add it to the fridge

I love garlic so I added three extra cloves, used sea salt instead of reg salt, and subbed in an ounce of mozzarella for the sharp cheddar.

You can skip garlic powder or use thyme instead of oregano.

I used a combo of parsley, lemon and garlic which gives the salad all the flavors it needs: earthy, spicy and bright!