“Traditional Baba Ghanoush is usually made with eggplant, tahini, garlic, lemon juice, and olive oil. I’ve added the refreshing, palate-cleaning taste of lemon zest and mint. Baba Ghanoush is great on crispy cracker bread.”
- kosher salt
- black pepper
- Mint Oil
- fresh Italian flat-leaf parsely
- Generous 1/2 cup fresh mint leaves
- vegetable oil
- olive oil
- kosher salt
- black pepper
- fresh lemon juice
- garlic clove
- olive oil
- ground beef
- onion
- green pepper
- garlic
- tomato sauce
- diced tomato
- chili powder
- dried basil
- - 1/2 tsp salt and pepper
- spinach leaves
- croissants
- sour cream
- brie cheese
- mexican taquitos
- tortilla chips
- ice cream - vanilla
- mayonnaise
- bombay gin
- sprite
- vodka
- honey vinegar
- red wine
- chardonnay
- tsingtao beer
- tonic
- limes
- coke
- dried basil
- canned plum tomatoes 800g
- olive oil
- large garlic cloves
- medium eggplants
may use rice wine vinegar to replace red wine vinegar
- penne rigate
- black pepper
- red wine vinegar
- olive oil
- anchovy paste
- capers
- parsley
- garlic
- fresh mozzarella
- cherry tomatoes
- almonds
- ginger
- coconut
- long green chillies
- chilli flakes
- coriander seeds
- cumin seeds
- ground turmeric
- large king prawns
- pistachios
- coconut milk
- vegetable oil
- cilantro
First time I made this the cooking time was way too long. I’d say more like 45 min. V. tasty marinade! Goes great with a salad.
- dried thyme
- brown sugar
- red wine vinegar
- soy sauce
- green chiles
- cakes firm tofu
- ground cinnamon
- ground black pepper
- lemon
- olive oil
- Salt and freshly ground pepper to taste
I am not a huge liver fan, however, there are often times my body needs iron and protein and I find myself craving liver, which is a potent source of both these nutrients. This is a recipe in the process of evolving, my attempt to make liver palatable and enjoyable for those times I crave it. So far, this is easy and always satisfying, and gets rid of that heavy, gamey liver flavor.
I like to serve this over boiled Kasha; the robust and unusual flavor of that grain seems to complement liver instead of being “lost”.
- tspn garlic powder
- COATING:
- tspn garlic powder
- tspn sugar
- salt and pepper to taste
- tspn paprika
- tspn tumeric
- tobasco sauce
- extra virgin olive oil
- SAUCE:
- tspn tumeric
- tspn paprika
- tspn season salt
- fresh ground black pepper