Though I've found that homemade fresh
warmed garlic olive oil is more effective, there are also pre-made, shelf - stable versions (like this one) you can keep on hand.
Not exact matches
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)
1/2 cup extra virgin
olive oil 1 cup
warm water 1 cup red wine vinegar 1 cup red wine 1 capsicum, very finely chopped 1 Roma tomato, very finely chopped 1 spring onion, very finely chopped 2 tablespoons parsley, very finely chopped 2 cloves
garlic, minced 1 teaspoon sweet paprika 2 teaspoons chilli flakes 2 bay leaves, whole 1 tablespoon dried oregano 2 teaspoons salt
In a small saucepan over low heat,
warm 1/4 c.
olive oil,
garlic cloves, basil leaves and pepper flakes.
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.
Olive oil,
warm the
garlic, add the greens [tuscan kale is our fave].
While it roasted, I whisked up a sauce of tahini, lemon,
garlic, and
olive oil, drained a can of chickpeas, and took a few whacks at a bunch of cilantro, and meanwhile, oh my, the house even
warmed a little.
Then I mixed the
olive oil, balsamic, white wine,
garlic, and brown sugar in a sauté pan and
warmed it over medium heat.
Chickpea and chorizo
warm salad own creation, inspired by several recipes 1 teaspoon
olive oil 70g diced chorizo 1/2 large onion, thinly sliced in half - moons 2
garlic cloves, minced 200g cooked chickpeas, rinsed and drained salt and freshly ground black pepper 2 tablespoons sherry handful of fresh parsley leaves Heat the
oil in a large nonstick frying pan over high heat.
•
Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves
garlic, pressed through
garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock,
warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
In a stockpot or large saucepan,
warm the
olive oil over medium heat for a minute, then add the
garlic.
1 1/2 pounds ground pork 1/4 cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated
garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin
olive oil (EVOO) 2 cups whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted
Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto
This mixture of peppery extra-virgin
olive oil, smoked paprika,
garlic, and
warming herbs is the perfect little condiment to keep on hand.
More will end up braised with lots of
garlic and
olive oil, then
warmed with chickpeas and a good hit of aleppo.
Once
warm, add
olive oil and the
garlic & onion and sautée until soft.
In a medium saute pan, on medium - low heat,
warm olive oil,
garlic and red pepper flakes until the
garlic becomes fragrant and soft, about 4 minutes.
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of
olive oil; once the
oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the
garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping
warm.
Garnish with parsley and a squeeze of fresh lemon juice and serve with
warm crusty bread rubbed with
garlic and drizzled with
olive oil.
1/2 cup water 1 small ball tamarind pulp (or 1 teaspoon lime juice) 1/2 cup
warm water 1 cup shredded coconut 1 1 - inch piece ginger, grated 2 green chiles, such as serranos, stems removed and halved 2 cloves
garlic 1/4 cup minced cilantro 3 large green mangoes 1/2 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 2 tablespoons
olive or vegetable
oil 1/4 teaspoon mustard seeds 1/2 teaspoon asafoetida 1/2 teaspoon greengram dal 1/2 teaspoon red chile powder 1/2 teaspoon turmeric powder 1/4 cup curry leaves (optional) 1/4 cup cilantro leaves Salt to taste
In a small pot add the extra virgin
olive oil along with the thinly sliced
garlic and using the lowest possible heat on the stove, start
warming up the
oil.
While carrots are steaming, mix together the dressing in a serving bowl: 2 T vinegar, cider, white wine or champagne; 2 T
olive oil; 2 t dried dill; 1/4 t powdered mustard, or 1 t regular mustard; 1 or 2 cloves of
garlic, finely minced / When carrots are al dente, still slightly crunchy, drain and rinse immediately with cold water / Drain again and while still
warm mix into serving bowl with the dressing / Stir in parsley when ready to serve.
Now that its
warmer, our go - to summer dinner is a salad of mixed greens, scallions, fresh sweet corn off the cob, any other veggies from the farmers market that needs to be eatten up, and fresh dressing of
garlic, half a lemon and
olive oil with salt and pepper (more lemon than
oil).
Directions: Bring a pot of salted water to a boil, add the lentils, reduce heat and cook until tender, 15 — 30 minutes — check lentils periodically / When done, drain and set aside / Sauté
garlic, celery, carrots and onion in
olive oil for several minutes, until translucent / Stir in lentils, chicken broth and chopped herbs / Bring to a boil, add butter, stir, adjust seasoning / Set aside and keep
warm if serving immediately / If lentils are to be refrigerated for a day or two, hold the herbs and butter, and stir them in when ready to reheat and serve.
Ingredients 1/2 cup walnuts, toasted 1/4 cup extra virgin
olive oil 1 medium clove
garlic 2 tablespoons mellow white miso paste 2 tablespoons white wine vinegar 1 teaspoon honey 1/4 teaspoon salt 1/4 cup
warm water
Add 1 tbs of
garlic infused
olive oil, chilli, lemon thyme and ginger, once
warm add in chicken mince.
While the lentils are still
warm, toss through cooked
garlic,
olive oil, 3/4 of the lemon zest and juice and some salt and pepper to taste.
salt and pepper 2 tbsp lime juice 2 cloves
garlic, minced 5 ancho chile peppers 3 guajillo chile peppers 3 cups
warm chicken stock 2 tomatoes 2 jalapeño peppers 3 tbsp slivered almonds 3 tbsp sesame seeds 1 tbsp
olive oil 1 stick cinnamon (3 ″ long) 1 ripe plantain, peeled and chopped 1 cup chopped fresh or drained canned pineapple 1/2 cup chopped jicama 3 tbsp cilantro
At the last minute I noticed two limes in the fridge that wouldn't last until our next trip to Panguitch so I made a quick
garlic / lime /
olive oil dressing,
warmed it a touch and served with the succotash.
Garlic, onion, cilantro, lemon juice, lime juice and
warmed olive oil whizzed in your mini processor.
A Moroccan ragout with poached eggs... Ingredients 1/4 cup extra virgin
olive oil 1 large onion, small dice 4 large
garlic cloves, peeled and minced 1 pound merguez sausage, sliced 1 / 2 - inch thick 1 tablespoon ras el hanout 1 teaspoon Spanish sweet smoked paprika 1 teaspoon kosher salt 2 fifteen - ounce cans fire - roasted tomatoes 8 extra-large eggs 1/2 cup roughly chopped cilantro, stems included 2 tablespoons harissa (optional)
Warm crusty bread, for serving
2 - 3 tablespoons
olive oil 3 jalapeño chiles, stemmed, seeded and finely chopped 1 small yellow onion, chopped 2 - 3 cloves
garlic, minced 1 teaspoon ground cumin 1 teaspoon turmeric 1 tablespoon paprika 1 28 - ounce can whole peeled tomatoes, undrained Kosher salt, to taste 6 eggs (I only used 4 because there was just no reason to use 6 for the two of us) 1/2 cup feta cheese, crumbled 1 tablespoon chopped flat - leaf parsley
Warm pitas, for serving
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
METHOD In a large skillet over low heat, combine the
olive oil and
garlic (thinly sliced or minced) and let it get
warm and fragrant (1 minute).
A smashed clove of
garlic hangs out in the
olive oil as it
warms, annnnd
garlic salt is used to further season the popcorn, in lieu of regular salt.
it shouldn't be this complicated... the jist of it is here... saute the onions and
garlic till golden and add the veggies I ADDED CORN CUT FROM THE COB just because and I see another reader did... cover, cook till desired tenderness... maybe 1/2 hr and wallah... we had leftover linguini we
warmed in it while it simmered at the end and a side of meatballs and it was fabulous... and forget 1 cup of
olive oil... what a waste!
For the wraps: 2 large potatoes, scrubbed, peeled if desired 1T
olive oil 1 tsp salt 1T canola
oil 1 medium onion, diced 1 green bell pepper, diced 2 cloves
garlic, minced 1 tsp ground cumin 1/2 tsp cayenne pepper (optional) 2T chopped cilantro 2 tsp lemon juice Salt and pepper to taste 4 whole wheat flour tortillas,
warmed Salsa, for serving
Kosher salt One 24 - ounce container Organic Valley Plain Grassmilk Yogurt 1 large head
garlic Extra-virgin
olive oil 1 cup mixed
olives 1 teaspoon sesame seeds
Warm flatbread, for serving
On low to medium heat add a tbsp of
olive oil to sauce pan and let
warm up; chop up the medium onion and
garlic and add to the
oil and sauté until the onions are translucent.
In a large skillet,
warm the
olive oil over medium heat and then add the
garlic, onion, and red peppers.
It's easy — I just sautee a quarter
garlic clove, chopped finely, with a teaspoon of chopped onion in virgin
olive oil, then I add a handful of fresh watercress, (washed and picked over) chopped coarsely; just sautee it enough to
warm it, adding a shredded basil leaf.
1/2 cup walnuts, toasted 1/4 cup extra virgin
olive oil 1 medium clove
garlic, peeled 2 tablespoons mellow white miso paste 2 tablespoons white wine vinegar 1 teaspoon honey 2 big pinches salt (or to taste) 1/4 cup +
warm water
3 pounds potatoes, peeled and cut into large chunks sea salt 4 tablespoons extra virgin
olive oil 4 cloves
garlic, minced 1 bunch kale, large stems stripped and discarded, leaves chopped 1/2 + cup
warm milk or cream freshly ground black pepper 5 scallions, white and tender green parts, chopped 1/4 cup freshly grated Parmesan, for garnish (opt) fried shallots, for garnish (optional)
2/3 cup
warm water 1/2 teaspoon dry active yeast 1/2 teaspoon granulated sugar 1 teaspoon
olive oil plus more for bowl and brushing dough 1-1/2 cups bread flour plus more for work surface 1/2 teaspoon kosher salt 1/2 cups tomato sauce plus more for serving 1/2 cup pesto plus more for serving 1/4 cup shredded Italian cheese blend 1/4 cup finely grated Parmesan 1/4 teaspoon dried thyme 1/4 teaspoon
garlic powder
ingredients QUINOA RISOTTO WITH ZUCCHINI AND TOMATOES 3 tablespoons
olive oil (plus more to garnish) 3 scallions (finely sliced, whites and greens divided) 2 cloves
garlic (minced, or grated on microplane) 1 zucchini (cut into small dice) 1 cup white quinoa (rinsed) 1 cup white wine 1 1/2 cups vegetable stock (
warm, divided) 1 can cannellini beans (drained, rinsed, 15 - ounces) 1/3 cup Parmigiano - Reggiano (grated) 1 cup grape tomatoes (halved)
After that I tossed the
warm pasta with
garlic - infused
olive oil, arugula, spinach, cannellini beans, walnuts, Parmesan and lemon zest.
Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables For the meatballs 3
garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable
oil for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp
warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp
olive or coconut
oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin
olive oil for drizzlingSqueeze lemon juice (optional) 01.
No matter, this year we'll be having
olive oil -
garlic mashed potatoes, maple and sage sweet potato gratin, fluffy
warm biscuits, cranberry sauce, gravy, green salad with pomegranates, and green beans almondine.
12 oz salmon, cut into 2 - 3 strips Salt Black Pepper Pinch of cayenne pepper 2 tablespoons honey 1 tablespoon
warm water 1 1/2 teaspoons apple cider vinegar or lemon juice 1 tablespoon
olive oil 3 cloves
garlic, minced 1/2 lemon, sliced into wedges
It has that bright tomato flavor, deep
warm garlic base, and bold spices that are sautéed in
olive oil at the beginning of the cooking process to help them become as rich and aromatic as possible.
That cream sauce, along with
olive oil,
garlic, rosemary, pumpkin, and
warm fall spices, makes for a super luxurious autumn dinner.