Highest Rated
- Rich Tea Biscuits
(5 out of 5) - Preserved Figs (5 out of 5)
- Chicken With Grape Mustard Cream Sauce (5 out of 5)
- Turkey Ranchero (5 out of 5)
- Black Bean Dip 3 (5 out of 5)
- Steak Tartare 1 (5 out of 5)
- A&W Root Beer (5 out of 5)
- Spatzle (Spaetzle Noodles) (5 out of 5)
- Gahb Buttermilk Biscuits (5 out of 5)
- Fluffy Biscuits (5 out of 5)
Archive for February, 2009
Garlic Soup (Old Style)
In a mud pan put the pork fat and fry the garlic cloves, get them toasted and in a mortar smash them with the paprika powder, adding the fat or oil from the pan melting well all.
In the mud pan, now, put the bread in pieces and cover with the warm water, and keep on fire for a while, then adding the contents of the mortar with salt and keep on fire about 10 mins with high fire, watching the soup with the wood spoon.
Then reduce the fire to minimum and keep for 15 mins.
Serve the soup in same mud pan.
Wine: any tempranillo grape or tinto fino grape.
Garlicky Green Beans
Boil beans ahead of time then reheat in the garlic/butter mixture.
Always run cold water over green vegetables to stop the cooking.
This also helps them retain their colour.
Bring a large pot of salted water to boil on high heat.
Add beans and boil until crisp-tender, about 2 to 4 minutes.
Alternately, steam beans for about 5 minutes, until crisp-tender.
Drain beans and refresh under cold running water.
Heat butter and garlic together in skillet on medium heat.
Toss in beans and saute until beans are hot and coated with mixture.
Season with salt and pepper.
Garlic Wine Salad Dressing
Cream, beating until smooth.
This amount will fill a 28-oz peanut butter & the garlic juice omitted.
Mrs w.
Ginny holcombe, jr.
From the
Garlic Straws
Preheat oven to 425f.
Roll out the puff pastry on a floured board into a rectangle, as thinly as possible.
Stir the garlic juice into most of the milk and brush the pastry with half of it.
Mix the paprika and parmesan, and season with a little salt and cayenne.
Sprinkle half of it over one half of the pastry.
Fold the pastry and roll out as thinly as possible.
Repeat with the remaining garlic milk and parmesan mixture and roll out to a rectangle not more than 1/4 inch thick.
Brush with milk and cut into strips about 1/2 inch wide and 6 inches long.
Arrange the straws, at least an inch apart, on greased baking sheets and bake for 7 to 10 minutes or until well-risen and golden brown.
Serve warm, piled onto each other, log cabin style.
The great garlic cookbook, by sophie hale: isbn 1-55521-801-6.
Garlic Soup (Castlian Way)
In a mud pan with the oilve oil frying the cloves of garlic -make a cut on each-, then when they take a bronze color add the ham and the pork sausage, in small pieces, let them frying a little.
Then add the bread cutted in square pieces, moving and adding the paprika powder and inmediately pouring the quantity of 5 dishes of water already warm and salt.
Keep boiling during 8 mins.
Put the eggs on the soup when is hot and let for a while the eggs coagulate.
Rady to serve in small mud pans.
As we have in spain.
This recipe is from many books, but we do like that.
Garlicky Greek Salad
Whisk first 4 ingredients in small bowl until blended.
Season to taste with salt and pepper.
Can be prepared 3 hours ahead.
Let stand at room temperature.
Rewhisk before using.
Combine lettuce, tomatoes, cucumber and olives in bowl.
Toss with dressing.
Sprinkle cheese over and serve.
Garlic-Wine Rice Pilaf
Chop together the lemon rind, garlic and parsley.
Heat the butter in heavy 2-qt pot.
Cook the garlic mixture very gently for 10 minutes.
Stir in the rice.
Stir over medium heat for 2 minutes.
Combine the stock and wine in a saucepan.
Heat until ti begins to bubble at teh sides.
Stir into rice; add salt and freshly ground pepper.
Cover tightly and simmer over very low heat for 20 minutes or until liquid is absorbed and rice it tender.
Fluff with a fork.
Drape a towel over the pot and cover the towel until it is time to erve.
Serve hot or at room temeperature.
Garlic-Oregano Vinaigrette
Combine all ingredients in jar.
Shake well.
Can be prepared 1 week ahead.
Bring dressing to room temperature before serving.
Garlic Scallop Saute
Wash scallops well to remove sand.
Place in small bowl and cover with milk.
Let stand for 10 minutes.
Drain well and coat with flour.
Shake off excess flour and set aside.
Melt butter in large skillet, add oil and half the garlic and cook a few seconds.
Add mushrooms, shallots and remaining garlic.
Stir constantly until done.
Add scallops and lemon juice; cook for 2 to 3 minutes, stirring occasionally, until scallops are just done.
Remove scallops to serving platter and keep warm.
Add a dash of sherry and deglaze the pan.
Pour over scallops and serve.
Garlic-Chive Bundles
Remove papery skins from garlic chives.
Wash, pat dry and smooth chives out.
Blanch garlic chives in boiling water for 15 seconds, until slightly softened.
Rinse immediately in cold water; drain.
Whisk together remaining ingredients.
Smooth out 1 garlic chive strand.
Leaving 1 inch of the root end sticking out, roll chive into a circle; twist in half, making a figure eight.
Place on a platter.
Continue with remaining garlic chives.
Drizzle liquid and ginger over; serve at room temperature.
Garlic Stock (Shulman)
Combine all the ingredients in a stockpot and bring to a boil.
Cover, reduce the heat, and simmer for 1 to 2 hours.
Strain and adjust the salt.
Advance prep: this will keep for 3 or 4 days in the refrigerator and freezes well.
Pat hanneman 3/98.
Garlic Wheat Bread
In a large bowl, mix the flour, garlic, carom seeds, salt, 1 tablespoons oil & water until a dough is formed.
Kead for 7 to 10 minutes.
Cover & set aside for 20 minutes.
Divide dough into 8 equal portions & roll each into a smooth ball into a flatcake.
Dust occasionally to prevent sticking.
Heat an iron griddle, brush with 1 teaspoons oil & fry each side for 2 to 3 minutes, brushing on more oil when turning the bread.
Remove & keep warm.
Repeat till all the bread has been cooked.
Julie sahni, “feast of india”.
Garlic Soup
Place 2 cups of the water in a large soup pot.
Add the whole garlic cloves and cook over medium heat for 15 minutes.
Remove the garlic cloves and mash them thoroughly before proceeding.
Use a potato masher or process in a blender or food processor.
Add the remaining 21/2 quarts water, the barley, and the wild rice.
Bring to a boil, cover, and cook for 15 minutes.
Add the remaining ingredients and continue to cook until tender, 30 to 45 minutes.
Ths soup tastes best if allowed to cool and then reheated.
Make it several days ahead, or make with the intention of freezing for later use.
Calories, 0.5 grams fat per serving.
Garlic-Veggie Soup
Place broth, water, onion, carrots, garlic, bay leaf, and cayenne pepper in a large saucepan.
Bring to a boil, reduce heat, and simmer for 10 minutes.
Add turnip and potatoes, and simmer until the turnip is done, about 20 minutes.
Stir in the tomatoes, kidney beans, parsley, and black pepper, and simmer to heat through, about 5 minutes.
Remove bay leaf before serving.
Garlic Stir-Fry Spinach
Heat the oil in a saute pan.
Add the garlic and spinach and stir over high heat until the spinach is hot and starts to wilt.
This takes about 30 seconds.
Discard the garlic clove and season the spinach with a salt and pepper.
Serve immediately.
Garlic-Onion Marinade For Barbecued Pork
Mince garlic, onion and ginger root; then combine with remaining ingredients.
Add to pork and marinate.
From
Downloaded.
Garlic Sandwich Butter
Combine ingredients and mix until smooth.
Posted by chef on February 28th, 2009 under butter, garlic, sandwich | Comment now »Garlic-Chile Asparagus And Shrimp From A Tapas Bar
For a tuscan flavor rather than a spanish one, use thinly sliced basil instead of parsley.
Instructions: toss the shrimp with the salt; set aside while you prepare the other ingredients.
Heat the olive oil in a saute pan.
Add the garlic and hot pepper flakes and saute until fragrant.
Stir in the asparagus and stir-fry for a minute or two, then add the shrimp and continue to stir-fry for another minute or two, until the asparagus is crisp-tender and the shrimp are opaque.
Do not overcook.
Squeeze some lemon juice over the dish and sprinkle with the parsley.
Pass more lemon wedges at the table.
Make sure you have lots of bread to dip into the juices.
Garlic-Thyme Sweet Potatoes
In sauce pot, combine sweet potatoes and garlic cloves with water to cover.
Bring to a boil, reduce heat and simmer until potatoes are tender, about 15 minutes.
Drain.
In same pot, heat small amount of wine or apple juice over medium-low heat.
Add chopped onion and minced garlic; cook until golden brown, about 5 minutes, stirring frequently.
Remove pot from heat and add sweet potatoes, milk, salt, dried thyme, and pepper.
Using electric mixer, beat until smooth.
Garlic Snow Peas
Directions: heat the peanut oil in a wok and add the garlic cloves.
Sautee to exude flavor.
Remove the garlic and add the snow peas.
Sautee briefly and add the soy sauce.
Reduce briefly.
Add the bean sprouts and toss to combine.
Serve hot with miso chicken.