210360 garlic flatbread chutney ray Recipes

ground sirloin, onion, peeled and cut in 1/2, worcestershire sauce , eyeball it, chipotles in adobo and 2 tbsp of adobo sauce, grill seasoning, a couple of palm fulls, (recommended : montreal steak seasoning by mccormick), extra-virgin olive oil , plus some for drizzling, garlic, finely chopped, brown sugar, vinegar, crushed fire roasted tomatoes , about 2 cups, salt and pepper, thick, brick-cut smoked cheddar or sharp cheddar, (recommended: cabot), optional, rolls, split, many markets sell mini keiser rolls or use dinner rolls in any flavor you like)

garlic, peeled (3-3 1/2 heads of garlic), bay leaf, water, divided (cold ), bacon, coarsely chopped, onion, thinly sliced, leek, thinly sliced (white part only ), salt (or to taste), white pepper , to taste, chicken broth (4 cups), half-and-half or 1 cup heavy cream, fresh thyme or 1 tsp dried thyme, whole wheat bread (french or italian cut diagonally 1/2-inch thick ), garlic clove, sliced in half lengthwise, swiss cheese, grated, chives, thinly sliced

garlic oil, yellow bell pepper, seeded and cut in 2 to 3-inch strips, vidalia, texas sweet or other sweet onion variety, cut in thin strips, al fresco all natural roasted garlic chicken sausage , sliced on diagonal in 1/4-inch slices, zucchini , sliced on diagonal in 1/4-inch slices, packaged sliced button mushrooms, balsamic vinegar, pre-cooked sun-dried tomato and garlic polenta, drained and cut into 1/2-inch rounds

garlic salt, white sugar, garlic-flavored red wine vinegar, heavy cream, mayonnaise, minced fresh garlic cloves (about 2 tbsp(), cabbage, finely shredded (about 8 cups)

garlic cloves, peeled and bruised, good vinegar, garlic cloves (optional)

garlic , minced from a jar, water packed (i used a tbsp), extra virgin olive oil, italian seasoning (i used a tbsp), pepper, freshly cracked and ground (i did about 50 cranks on the pepper mill which is about 3 tsp or 1 tbsp), salted butter, softened (2 sticks)

garlic heads, whole, dijon mustard, olive oil, chives, thinly sliced, thyme leaves, fresh , coarsley chopped, leg of lamb, garlic , slices, salt, divided, ground pepper, breadcrumbs (french bread, fresh), beef broth , low salt, dry red wine , merlot preferred, cornstarch, fresh thyme sprig

garlic cloves, minced, olive oil, russet potatoes, each cut into 12 wedges (about 8oz each), cornstarch, coarse sea salt, fresh ground black pepper, garlic powder, cayenne pepper

extra-virgin olive oil , 2 turns of the pan plus some for drizzling, chorizo sausage , in packaged meats case near kielbasa, thinly sliced, garlic, 2 chopped and 1 crushed, yellow onion, chopped, ribs celery, chopped, carrot, peeled and chopped, red potatoes, halved and thinly sliced, fresh thyme, salt and pepper, fire roasted diced tomatoes (recommended : muir glen), chicken broth, thick slices crusty farm house , country style bread, flat- leaf parsley leaves , a few large handfuls, picked, lemon , zest, orange , zest, white wine vinegar , eyeball it, eggs , 1 per serving

butter, garlic, 2 cloves finely chopped, 2 thinly sliced, thick round slices baguette, dried herbes de provence or dried thyme leaves, shredded or grated parmigiano-reggiano, salt, eggplant, 1/2-inch dice, red bell peppers, extra-virgin olive oil, firm, small zucchini, 1/2-inch dice, onion, 1/2-inch dice, fresh rosemary, finely chopped, freshly ground black pepper, san marzano tomatoes for sweeter stew, or diced fire roasted tomatoes, for smokier stew, aged balsamic vinegar, extra-large or jumbo eggs, a handful fresh basil leaves , torn

chickens, washed and dried, chopped fresh thyme leaves, salt and freshly ground black pepper, softened butter, heads, plus 4 cloves garlic, potatoes, halved, onions, peeled and quartered , attached at root end, extra-virgin olive oil , for liberal drizzling, rosemary, leaves finely chopped, fennel seeds or fennel pollen, lemon, halved, frozen artichoke hearts , defrosted, well drained and halved, limes, halved

day old crusty bread , cut on an angle, garlic, crushed, tapanade , recipe follows, extra-virgin olive oil, for drizzling plus 1/2 cup, hearts romaine lettuce, balsamic vinegar, dried thyme leaves , eyeball it, dried oregano leaves , eyeball it, freshly ground black pepper

gloves garlic, crushed, extra-virgin olive oil, red wine vinegar, dijon mustard, salt and freshly ground black pepper, hearts romaine lettuce, grated romano or parmigiano-reggiano

lentils, fresh bay leaf, onion, peeled and halved, garlic, grated or minced, extra-virgin olive oil, fresh sausages , pork, chicken or lamb, hot or sweet, fresh flat-leaf parsley , a generous handful, finely chopped, salt and freshly ground black pepper

twelve 12 to 16 count shrimp, deveined, twelve 2-inch cubes sustainable firm white fish , such as halibut, sea scallops , tough muscle removed, evoo, plus more for drizzling, sea salt and freshly ground pepper, garlic, finely chopped, chile pepper (cherry, long red or fresno), seeded and finely chopped, spinach from the farmer s market (about 4 bunches), stemmed, freshly grated nutmeg, lemons, halved

dried spaghetti, salt, extra-virgin olive oil, thickly sliced pancetta, chopped, garlic, thinly sliced, crushed red pepper flakes, heads escarole, washed and drained, roughly chopped, chicken stock or broth, eyeball it, lemon , zested and juiced, freshly ground black pepper, butter, grated parmigiano-reggiano , a couple of handfuls, plus some to pass at table

eggs, crusty peasant bread, garlic, halved, extra-virgin olive oil , for liberal drizzling, plus 2 tbsp, grated parmigiano-reggiano, thick cut pancetta, diced, cremini mushrooms, sliced 1/4-inch thick or quartered, salt and freshly ground black pepper, marsala or dry sherry, farm spinach - available bundled in produce department, washed, dried and chopped, red onion, chopped, lemon, freshly grated nutmeg , to taste

garlic bread, this goes great with any italian dish , and is simple to make., garlic powder, oregano, basil, dired minced garlic, kosher salt, parmesean cheese, butter, softened, italian bread, preheat oven to 375 degrees. combine spices in a mortar in pestle, and grind until the salt and minced garlic have been broken down and combined. if you don tsp have a mortar and pestle, simply put the spices in a zip loc freezer bag, and beat with the flat side of a meat tenderizer or rolling pin until crushed and combined. slice loaf in half length wise, and spread each half with a half stick of butter. divide the spice mixture in half, and spread each half evenly over each piece of bread. wrap each half in aluminum foil and bake for about 15 minutes. to crisp it up a bit, open the foil up and bake another 5 to 7 minutes.