I chose to make this first trial run savory though and
used garlic butter for the filling and for brushing on top, also put some Mozzarella and Parmesan inside as well since I was making Spaghetti and Meatballs for lunch.
Not exact matches
I can't
use previously purchased food besides essentials like
butter, salt, pepper,
garlic, and olive oil.
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
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
This lamb liver pate is made
using simple ingredients like
butter, onions,
garlic, sage, oregano and ground pepper.
I
use #CountryCrock to make
garlic «
butter», it's sooo good on toast and absolutely incredible to dip your pizza in.
Using an immersion blender (or food processor), puree the hot cauliflower with the roasted
garlic,
butter, cumin, and nutmeg.
In a 4QT microwave - safe dish (I
used a large Pampered Chef Batter Bowl), combine
butter,
garlic and onion.
* 1 tablespoon olive oil * 1 tablespoon organic
butter * 2 large
garlic cloves, peeled and minced (
use more if you really like
garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4
garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons
butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi
used veal instead of pork, she
used pearl onions which I omitted since I didn't have any on hand, and I added a little more
garlic, carrots and celery than the recipe called for.
Going beyond the standard baked potato meal, these
garlic smashed potatoes & baked beans are based on that idea — but this recipe
uses miniature baked potatoes that are piled with flavorful, homemade baked beans and a golden
garlic butter sauce that is ridiculously delicious.
Just simply
use a
butter knife to scoop out a clove of
garlic and spread onto the bread.
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
The only way I made it different as a personal preference, I
used butter instead of oil and added rosemary and
garlic to the seasoning.
However, I would like to make a couple of suggestions: first, based on some of the earlier comments, I
used 1 Tbsp of natural peanut
butter in place of the tahini and that was plenty; I also added an extra clove of
garlic and a couple of Tbsps of olive oil (because hey!
1 - 2T Rapeseed oil 1 Onion, finely chopped 2 Cloves
garlic, minced 1 t Ground cumin 1t Ground coriander 1T Peanut
butter 1 - 2t Sriracha hot sauce salt + pepper 425g / 14oz Can Borlotti beans, rinsed + drained 1C Almond meal (whole almonds finely ground in a food processor) 1 / 2C Finely chopped nuts (I
used hazelnuts + walnuts) 1/2 -3 / 4C Wholemeal breadcrumbs
No ham, but had a bit of bacon so
used it as fat (instead of
butter) to cook onions and
garlic (on saute setting in the IP), plus added cumin here.
i
used fresh
garlic sauteed in olive oil and than added that to the melted
butter with the thyme.
small handful of parsley 3 cloves
garlic, chopped finely, or microplaned 1/3 c reserved cooking, or canning, liquid the zest and juice of 1 lemon 1 1/2 T smooth peanut
butter splash of hot sauce pinch of salt and pepper 1/4 -1 / 3 olive oil, I
used 1/4 c
Zoe Burnett / BuzzFeed Chopped Chicken Sesame Noodle Bowls Make a big batch of this sesame sauce — made with sesame oil, rice vinegar,
garlic, ginger, and peanut
butter — and
use it to dress just about...
* 2 tablespoons
butter * 2 tablespoons olive oil * 2 leeks, bottom parts only, cleaned well and coarsely chopped * 2 fat
garlic cloves, peeled and minced * about 6 cups peeled and seeded butternut squash, cut into 1 - 2 inch cubes * 2 large parsnips, peeled and coarsely chopped (or
use carrots) * 1 cup dry white wine (ex.
Add about 2 tablespoons of soy sauce (I
use Ponzu for its lemony flavor), 1/2 teaspoon of ginger -
garlic paste, 1/4 cup of hoisin sauce, 1/2 cup of creamy peanut
butter and a drizzle of toasted sesame oil.
2 tablespoons olive oil 2 tablespoons
butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another
use)(you can
use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves
garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
chicken broccoli
garlic penne pasta milk heavy cream
butter olive oil Parmesan cheese (you can also
use Mozzarella cheese, or Monterey Jack cheese)
Cod in general is great because it subtly picks up great flavors and the
garlic butter lemon sauce is once to
use on many other dishes as well.
1 Steak Salt and pepper 1 cup lightly packed flat leaf parsley, chopped 3 cloves
garlic, minced 1/2 tsp freshly ground pepper 1/2 tsp chili pepper flakes 2 tbsp fresh oregano leaves, chopped 1 tbsp fresh cilantro, chopped 2 tbsp shallot or onion, minced 3/4 cup vegetable or olive oil 3 tbsp sherry wine vinegar, or red wine vinegar 3 tbsp lemon juice 1/2 tsp salt 1 stick unsalted
butter 2 tbsp chili powder 1/2 tbsp fresh ground cinnamon (up the cinnamon if
using already grated or ground)
In the original recipe, I add jalapeno powder, but in this recipe I left the jalapeno powder out and simply
used the whipped
butter and
garlic.
With only 40 calories and 10 grams of carbs per cup cooked this vegetable is the perfect low - carb and gluten - free substitute to family - favorite recipes that typically
use pasta, like shrimp scampi, spaghetti meatballs, or my personal favorite,
Garlic Butter Chicken and Spaghetti Squash.
These dinner rolls are also great as snacks — if you eat dairy products, you could mix some
garlic paste with some grass - fed
butter and
use this as a spread.
I ended up
using clarified
butter in which to cook the onions and
garlic.
half a tsp
butter — I
use unsalted 1 medium onion, finely chopped 1
garlic clove, crushed about an inch of root Ginger 600g Butternut Squash, peeled, deseeded and chopped into small cubes 1 litre of homemade vegetable stock black pepper, optional
I
used almond
butter, more salt, no sweetener and added savory flavorings like
garlic / onion and italian herbs!
Add the
butter, maybe ten or fifteen shakes of hot sauce, and the
garlic (if
using; see above).
-1 head cauliflower -1 cup unsweetened non-dairy milk (I
used unsweetened coconut milk)-1 / 2 cup brown rice flour -1 T
garlic powder -1 / 2 t salt -1 1/2 T Earth Balance
butter -1 cup hot sauce (I
used Frank's)- celery for serving - ranch dressing for serving (see my vegan recipe below)
I cup naturally vegan cornbread mix (I
use Martha White) 1 cup naturally vegan baking mix (I
use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon
garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 cup vegan
butter, melted 1/3 cup vegan sour cream 1 teaspoon Adobo sauce from can of chilies in Adobo 1/3 cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I
use So Delicious cheddar - jack blend)
Or,
use a little
garlic - infused oil in place of the
butter and top with chives for a sassier twist.
In college, Shamy
used his natural talent for cooking to impress his dates, which was when he created the company's signature Parmesan Basil
Garlic Butter.
Mix 3 tbsp melted
butter, parsley and
garlic powder and
use a pastry brush to brush the mixture generously over the hot biscuits.
I cut the rice in half,
used 3
garlic cloves, and to keep it on the healthier side, 4 spicy italian chicken sausage, only 1 Tbsp of
butter and just a sprinkling of parmesan.
1 cup melted
butter 4 tablespoons brown sugar 2 teaspoons chili powder 2 teaspoons
garlic powder 2 teaspoons onion powder 2 teaspoons black pepper 2 teaspoons cayenne pepper 2 teaspoons seasoning salt Wings: Ingredients: 1 pound chicken wings 1 1/2 tablespoons seasoning salt Preparation: Prepare the chicken wings, if necessary: If the wings are whole and not yet separated,
use a chef's knife or kitchen shears to cut through the first joint of the wing and remove...
This recipe
uses Hoardable Hot Sauce (red pepper mix or Cruel and Unusual Punishment) INGREDIENTS 6 cups of fresh cauliflower florets 2 teaspoons
garlic powder a pinch of salt a pinch of pepper 1 tablespoon
butter, melted 3/4 cup Hoardable Hot Sauce (Red for Mild or Ghost for real heat!)
4 bone - in pork chops, about 1 inch think fresh ground salt and pepper 1 cup flour 2 tsp
garlic powder 1/4 teaspoon thyme 1/8 teaspoon chili powder 1/4 cup plus 2 tablespoons olive or vegetable oil, divided
use 2 medium onions, thinly sliced 2 tablespoons
butter 1 1/2 cup low - sodium chicken broth 1/4 cup heavy cream
Also, for a slightly less guilty version, I sauted the onions /
garlic in a
garlic olive oil instead of
butter,
used reduced fat milk instead of whole, and
used a fat free cream cheese and it tasted just as rich and heavenly!
25g raw grass - fed
butter (for a vegan option
use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1 tsp tumeric 1 tbsp cinnamon 1 tsp chilli powder 1/4 tsp Himalayan pink salt 1 tbsp coconut sugar Half a bulb of
garlic (cloves peeled) 3 ″ piece of root ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1 tsp tamarind paste (optional) Juice of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring onions
We also love pasta with roasted asparagus and goat cheese, or with homemade marinara sauce (san marzanos simmered with onion,
garlic and olive oil or
butter), I throw all my leftover spinach / arugula into the pasta water at the end to
use it up and give us a portion of greens.
2 lbs raw boneless, skinless chicken breasts, cubed 2 cloves
garlic, minced 1/4 teaspoon crushed red pepper flakes (or more to taste if you want it hot) 1/4 cup fresh basil, finely chopped 2 cups marinara / pasta sauce (I used Wegmans Tomato Basil) 1 1/2 cups 2 % reduced fat shredded mozzarella cheese, divided 2 oz Parmesan cheese, freshly grated (I used the smallest holed side of my box grater), divided 3.5 oz garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas Toast brand Garlic & B
garlic, minced 1/4 teaspoon crushed red pepper flakes (or more to taste if you want it hot) 1/4 cup fresh basil, finely chopped 2 cups marinara / pasta sauce (I
used Wegmans Tomato Basil) 1 1/2 cups 2 % reduced fat shredded mozzarella cheese, divided 2 oz Parmesan cheese, freshly grated (I
used the smallest holed side of my box grater), divided 3.5 oz
garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas Toast brand Garlic & B
garlic croutons, roughly crushed, leaving some larger pieces (I
used New York Texas Toast brand
Garlic & B
Garlic &
Butter)
In a small bowl,
use a fork to combine the softened
butter, 1/2 of the chipotle pepper (or chili powder), orange zest, 1/4 tsp salt, 1/4 tsp pepper and half of the
garlic.
I
used 1/4 cut
butter, 2 apples and two medium onions, omitted the celery,
garlic and apple cider.
I like almond
butter dressing easy with tamari lemon
garlic stevia.or any kind with lemon acv or coconut vinegar and stevia Oh do you
use stevia in pregnancy?
Foil Baked Fish with Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted
butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves
garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I
used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.