Here is my favorite thing to dip the bread in... Olive oil infused
with dried garlic, parmesan Cheese, dried crushed red peppers, dried basil, dried rosemary, dried onions, black pepper, salt, chopped sundried tomatoes.
Not exact matches
We settled on meatloaf, thinking that you could make it look sort of like a camel's hump... you know... if he was wearing a girdle of camel's hair, he had to have done something
with the rest of the camel... I modified the linked recipe by adding Worcestershire sauce,
garlic and onion, and I thought it turned out a bit
dry, but it wasn't bad, especially
with a topping of vidalia onions browned in olive oil, balsamic vinegar, and a little more honey.
1/2 cup
dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4
garlic cloves — crushed
with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1
garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
Cover the bottom of a roasting pan or baking tray in olive oil and place the tomatoes, peppers
with the
garlic, fresh rosemary,
dried thyme, bay leaves, salt and a drizzle more olive oil on top.
Next drain the sun -
dried tomatoes in the colander and add them to the pan
with the tins of tomatoes, tahini, crushed
garlic, chilli, salt and pepper.
Chicken sits in a bubble bath of dairy - free cream sauce that is bursting
with garlic, sun -
dried tomatoes and spinach.
1 can of Garbanzo Beans, drained,
with 2 TBSP liquid reserved 1 small, ripe avocado 2 peeled
garlic cloves 2 TBSP lemon juice 3 TBSP water 1 big bunch of washed and
dried cilantro, stems mostly chopped off Salt and Pepper to taste (Add Cayenne if you're feeling spunky!)
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 was making a
dry - aged smoked duck dish, wanting to mimic a Peking duck
with hoisin and pancakes, so I whipped up a black
garlic hoisin sauce.
A perfect vegetable tart filled
with roasted fresh asparagus, artichoke hearts, sun -
dried tomatoes,
garlic, and Italian green olives.
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and
dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1
garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
Get ready to experience a flavor party in your mouth
with the delicious flavors of paprika, cayenne pepper,
garlic powder, and
dried oregano.
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
These tasty snacks are infused
with sun -
dried tomatoes, oregano,
garlic, oats, and a whole lot of seeds!
Add blueberries,
dried cranberries,
garlic and chipotle chili to the food processor
with 1 cup reserved coffee from the reconstitution.
Drain the soaking mixture, reserving 1/4 cup of the liquid, and add the chilies and
dried tomatoes to a food processor
with the tomatoes, jalapeno powder,
garlic and salt.
I like to add a few salt - cured capers to the jar I pack the
dried tomatoes in, along
with the
garlic and herbs.
Every bite bursts
with flavor from sun -
dried tomato pesto and heart - healthy
garlic.
The rich, sweet sauce created by braising the duck
with dried fruit and a whole head of
garlic gets brightened just before serving
with a dose of capers, lemon juice, and parsley.
Ready in 25 minutes or less, made
with chicken, sun -
dried tomatoes, bell pepper,
garlic, cream, cream cheese, chicken stock, and Mexican seasoning spices.
Sprinkle
with garlic powder or favorite
dry herb blend.
One of my favorites is Charro Beans that my frenid taught me to make while living in TX.1 pound of pinto
dry beans1large onion roughly chopped2 large fresh tomatoes seeded and chopped1can rotel
with green chile1bunch fresh cilantro1 pound bacon chopped and fried up but not cruchy3 chicken breast cooked and shredded (roasted chicken or rotisserie) 3 cloves
garlic or 1 large heaping tablespoon of chopped garliccumin to tasteone small bottle liquid smokegarlic salt to tastesalt / pepper to taste the last 20 min.
I tried a few
with the
garlic and (
dried) basil, very good.
Meant to mention that I put very thinly sliced
garlic, a sprinkle of
dried thyme, salt and sugar, along
with a drizzle of balsamic vinegar when I roast them (in addition to the olive oil).
My husband and I only eat the white meat (I know, terribly wasteful, but there it is -LCB- shrug -RCB--RRB-, so I put the whole carcass (torn apart)
with the dark meat, into my Crockpot,
with salt, pepper, onion powder and
garlic powder, some
dried parsley (from my garden) and enough (filtered) water to cover.
I simply left some
dried rosemary in some rapeseed oil to soften
with some chopped
garlic and sea salt then before putting the leg of lamb in the oven it was scored and rubbed
with the oil.
Hot pepper flakes in my soups and chilis, hot pepper powder
with eggs, thawed hot peppers fried in olive oil and
garlic topping my favorite pasta,
dried hot pepper pods tossed into many major meals, and hot pepper sauce splashed on cheese steaks and hoagies.
It consists of Roma and sun -
dried tomatoes tossed
with fresh basil, pungent
garlic, fruity olive oil, and sweet balsamic vinegar, piled on top of toasted slices of baguette, and finished
with a blanket of melted fresh mozzarella.
We have a smoked paprika, sea salt and
garlic dry rub combined
with a rich maple syrup and orange glaze.
To change the flavor profile further, season the vinaigrette
with onions, shallots,
garlic, herbs, pepper, or any number of
dried spices (cumin, paprika, etc..)
Add 2/3 of the sun -
dried tomatoes to a food processor
with half the basil, the
garlic, pine nuts, nutritional yeast and salt and pepper and pulse to combine.
1) 200g of butter 2) 2 medium onions, chopped 3) 2 cloves of
garlic, roughly chopped 4) 750g of beef livers, cut into small pieces (you can replace beef livers
with chicken or goose livers) 5) 1 tablespoon of white wine (make sure its
dry white wine, not sweet or dessert wine) 6) 1 teaspoon of mustard powder 7) Salt & freshly ground black pepper to taste 8) Parsley to garnish (optional)
Baked Halibut & Sea Bass Oreganata ~ are white flaky fish coated
with a mixture of bread crumbs,
dry herbs and Parmesan cheese, baked in less than 15 minutes, and topped
with a buttery -
garlic and lemon sauce to create a moist and delicious fish that has the melt - in - your - mouth quality!
Pairing cooked lentils
with sweet sun -
dried tomatoes and acidic dressing
with a touch of raw
garlic is my favourite way to eat these little fellows.
When the ham bone is ready to come out, I add one tablespoon of extra virgin olive oil
with a little
dried thyme,
garlic powder and the vegetables to the broth.
I didn't have any ground mustard on hand, so I just seasoned to taste
with salt / pepper,
garlic powered and
dried parsley.
CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon -
Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread
with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby
with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs
with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese —
Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas
with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile
with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower -
Garlic Soup
with Watercress Pesto 129 Billi Bi Soup
with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush
with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad
with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella
with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad
with Preserved Lemon and Herbs 166 Dark Leafy Greens
with Lemon -
Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans
with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens
with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant
with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy
Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes
with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad
with Lemon -
Garlic - Herb Dressing 219 Chopped Salad of Salmon and Vegetables 220 One - Side Sautéed Salmon
with Chive Butter Sauce 223 Hot - Smoked Salmon
with Salsa Verde Cream Sauce 225 Seafood Stew
with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding
with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork Chops in Mustard Sauce
with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245
Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande
with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin
with Fresh Tomatoes and Quinoa 264 Holiday Turkey
with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg of Lamb over Potato - Onion Gratin
with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake
with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake
with Whipped Cream 317 Pavlova
with Citrus and Stone Fruit 319 Blueberry Cobbler
with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée
with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding
with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358
It is flavored
with whole and crushed black peppercorns,
garlic and salt, hand - tied and aged for up to 40 days.This authentic delicacy can be served as an appetizer
with grilled vegetables, sun -
dried tomatoes and olives.
In Southern parts of India, an everyday staple in most homes goes like this: prepare seasoning in ghee / clarified butter or oil, a bit of mustard seeds, cumin,
dried red chillis (can be substituted
with paprika), crushed
garlic or asafoetida and a sprig of curry leaves.
Cranberry Pomegranate Compote Cranberry Chutney
with Dried Apricots and Spices Fall Garden Greens
with Apples and Walnuts Perfect Fall Salad Arugula Salad
with Pomegranate, Avocado and Goat Cheese Roasted Squash Salad
with Dates and Spicy Pecans Roasted Brussels Sprouts
with Cream and Aleppo Pepper Pan Roasted Brussels Sprouts
with Pears Maple Butternut Squash and Parsnip Soup Parsnip and Apple Soup Celery Root, Kale, and Wild Rice Soup Cinnamon Roasted Sweet Potatoes and
Garlic Roasted Vegetables
with Cardamom Spiced Sweet Potato Puree Pumpkin Gingerbread Stuffing
Add to small bowl, along
with other
dry ingredients including almond flour, salt, pepper, chili powder and
garlic powder.
I just did a
dry rub
with a coffee and
garlic BBQ rub I got from Trader Joe's.
Served
with toasted Ezekiel Sprouted Muffins topped
with garlic, olive oil and
dried marjoram.
I'm low sodium, so I did season
with dried minced onion and
garlic, along
with some salt free seasoning.
Method: Heat a large pot
with a «good glug» of olive oil Add the
garlic and red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets
dry, add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as needed
Quinoa (1 cup), rinsed and soaked for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly toasted in a
dry skillet Raisins (1/4 cup) Yellow zucchini (2), sliced into sticks Carrots (1 bunch), sliced into stick — about the same size as zucchini Red onion (1 medium), sliced into wedges
Garlic (4 cloves), wrapped in tinfoil to be roasted
with veggies Korean chili powder to season the veggies — to taste (not seen here but used.
:) Linguine
with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g
dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2
garlic cloves, roughly chopped 2 tablespoons olive oil handful of fresh basil leaves, chopped 2 tablespoons fresh oregano leaves 1/2 cup tomato sauce — I used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water for 10 minutes.
The ones that survive the trip home (many get consumed in the car) get turned into salad nicoise or get flash
dry fried
with garlic, ginger and chinese hot chili sauce.
Filed Under: Anjana's Recipes, Chinese, Condiments & Accompaniments, Vegetarian Tagged
With: chili sauce, Chinese,
dried red chilies,
garlic, homemade chili sauce, hot sauce, Indo - Chinese, Oriental cuisine, red chili and
garlic sauce, sauce, spicy chili and
garlic sauce
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.