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)
Stuffed Chicken Breasts W Garlic - Mushroom Soup
Pre-heat oven to 350 degrees.
Flatten chicken breasts.
Mix dry stuffing with chicken broth, let it soak about 5 minutes.
Mix soup and water, whisk till smooth.
Put 1/4 cup dressing on each chicken breast and roll up.
Place in baking dish, pour soup over the the chicken and bake about 40 minutes.
Stout Hearted Beef With Garlic Mashed Potatoes
In a 3-quart or larger electric slow cooker, combine onion, garlic, carrots, parsley, bay leaf, and prunes.
Coat beef cubes with flour, then add to cooker and sprinkle with pepper.
Pour in stout.
Cover and cook and low setting until beef is very tender when pierced 8 to 9 hours.
About 30 minutes before beef is done, prepare garlic mashed potatoes:.
Cut potatoes into quarter lengthwise and place in a 3-1/2 to 4 quart pan.
Add garlic, cover with water.
Bring to a boil over high heat; reduce heat to medium-high and cook, partially covered, until potatoes are very tender when pierced about 25 minutes.
Drain well, then add butter or margarine and ground white pepper.
Beat with an electric mixer until smooth; then mix in 4-6 tablespoons of milk, beating until creamy.
Season to taste with salt.
Stir-Fry Garlic Chicken And Noodles
Prep: 7 mins.
Cooking time: 7 mins.
Coat 3/4 pounds Chicken strips with mixture of 2 tsps.
Each: cornstarch, kikkoman soy sauce and chopped garlic; stir-fry in 2 tsbsp.
Hot oil 2 mins.
Add 16 ounces pack Frozen vegetable medley; stir-fry 3 mins.
To heat through.
Add mixture of 1/3 cup water, 1/4 cup kikkoman soy sauce and 1 tbsp.
Cornstarch, cook, stirring, till sauce boils and thickens.
Pour over hot cooked spaghetti, capellini, fettuccine or egg noodles.
Stir-Fried Spinach In Garlic Sauce
In a glass measure stir together the broth, the soy sauce, the scotch, the vinegar, the cornstarch, and the sugar until the cornstarch is dissolved.
In a wok or large deep heavy skillet heat the oil over high heat until it is hot but not smoking, in it stir-fry the garlic and the gingerroot for 30 seconds, or until the garlic is golden, and add the spinach in batches, stir-frying until each batch is wilted slightly before adding each new one.
Stir the cornstarch mixture, add it to the wok, and stir-fry the mixture mixture for 1 to 2 minutes, or until the spinach is wilted evenly and the sauce is thickened.
Serve the spinach with the rice.
Stir-Fried Shredded Pork With Spicy Garlic Sauce
To Prepare:
Cut pork in string style, marinate with soy sauce, sherry, oil, cornstarch and chopped ginger.
Soak black fungus in hot water about 10-15 minutes.
Rinse and clean.
Slice them when expanded.
Also slice the water chestnuts very fine.
Mix all seasoning sauce in a cup or bowl.
To Cook:
Heat oil in wok or frying pan, then add pork shreds.
Just stir for 1/2 minute, then remove and put aside.
Drain off oil from pan.
Reserve for stir-frying vegetables or other meats.
Heat 3 tablespoons remaining oil to stir fry garlic, then add water chestnuts, bamboo shoots, fungus, and pork strings; stir thoroughly.
Add the ready prepared seasoning sauce, stir evenly and serve hot or warm.
Hint: this dish can be made ahead and reheated in a frying pan.
If the sauce is too dry during reheating, just add 2-3 tablespoons stock or sherry.
Stir-Fried Oysters With Garlic And Green Onio
*note: gingerroot should be chopped.
Bring 4 cups water in large saucepan to boil.
Plunge oysters into boiling water.
Cook 10 to 15 seconds, until edges begin to curl.
Remove with slotted spoon to paper towels to drain.
Blend cornstarch with 2 tablespoons water until smooth.
Stir in oyster sauce, soy sauce and salt.
Set aside.
Heat oil in wok until hot.
Add wine, oysters, garlic, green onions and ginger.
Stir-fry 15 seconds.
Drain off any excess liquid that accumulates.
Stir in reserved sauce.
Stir-fry 1 minute, just until sauce bubbles and thickens.
Stir-Fried Clams In Chile Garlic Black Bean S
Scrub clams and rinse well with cold water.
Discard any that do not shut quickly or have broken shells.
Keep refrigerated in a bowl covered with a damp towel until ready to cook.
Soak the black beans in lukewarm water to cover for 5 minutes.
Rinse with fresh water and transfer to a small bowl with the ginger and garlic.
Using the back of a fork, gently mash the mixture into a coarse paste; set aside.
Place a wok over high heat.
When hot, add the oil, then the black bean paste, chiles and green onions; stir rapidly until fragrant, about 15 seconds.
Add clams and stir-fry for 1 minute.
Season with sugar and white pepper.
Splash in the rice wine and toss together for a few seconds.
Add soy sauce and chicken stock, cover, reduce heat to medium-high and simmer for 3 to 5 minutes, or until clams open.
Pour cornstarch mixture into the center of the wok.
Stir continuously until sauce thickens to a creamy glaze.
Drizzle in the sesame oil.
Serve with steamed rice.
Stir-Fried Island Chicken Peanut Garlic Sauce
Put the peanut butter into a blender,and add the fish sauce and stock.
Blend well.
Add the garlic and curry paste,and blend until smooth.
In a wok,heat the peanut oil until very hot.
Add the garlic and ginger,and stir fry a few seconds.
Add the chicken.
When cooked halfway,add the carrots,and stir fry a minute or two.
Continue adding the vegetables,stirring a minute after each one.
Stir fry one or two minutes.
Add the peanuts and sauce,and mix well.
If the sauce is too thick,add the stock.
To serve,sprinkle coriander over each portion.
Note: red curry paste and fish sauce are sold in ethnic aisle of many large supermarkets,or asian markets.
We increased the amount of chicken to 12 ounces.
Stir-Fried Garlic Shrimp
Stir-frying makes this delicious dish especially fast and easy to prepare.
Cook garlic in oil in 10-inch nonstick skillet over medium-high heat i minute, stirring frequently.
Add shrimp; stir-fry 1 minute.
Stir in mushrooms, onions and wine; stir-fry about 2 minutes or until shrimp are pink and vegetables are hot.
Serve over rice.
Nutrition information per serving 1 serving percent of u.
Rda.
Calories 230 protein 24% protein 9 16 vitamin a 20% carbohydrate, grams 30 vitamin c: 3% fat grams 5 thiamin 14% cholesterol, mg 210 riboflavin.
26% sodium mg 490 niacin 24% potassium, mg 590 calcium 22% iron 18%.
Stir-Fried Bok Choy In Garlic Oil
Heat the wok over a high flame for 1 minute.
Add the oil, and when the oil is very hot this will take just a few seconds; pass your hand over it to feel the heat, or look for a wisp of smoke, add the salt, garlic and bok choy.
A common mistake is to skimp on oil in stir-frying vegetables, which makes them dry out and burn.
Use enough oil to coat the vegetables thinly.
Stir-Fired Shrimp With Ginger And Garlic
Combine wine, soy sauce, vinegar, and sugar in a bowl large enough to marinate the shrimp.
Stir to dissolve the sugar.
Toss shrimp in marinade and set aside for 20 minutes or so.
Combine ginger, garlic, and green onion in another bowl and set aside.
Have all the ingredients and tools at hand and the rest of the dinner ready to serve.
Remove shrimp from marinade and drain well, reserving marinade.
Heat a wok or large skillet over medium-high heat.
When pan is hot, add oil in a thin stream around pan and let it run into center.
Add ginger-garlic-green onion mixture to pan, adjust heat so mixture sizzles but does not burn, and stir-fry until very fragrant, about 30 seconds.
Add drained shrimp and stir-fry until they begin to stiffen, about 30 seconds.
Pour in marinade; stir and cook until liquid is nearly all evaporated.
If shrimp need a little more cooking, add a few tablespoons of water and cook until it has evaporated.
Sauce should cling to shrimp, leaving almost none in pan.
Transfer shrimp to a serving dish and serve immediately.
Stir Fry Prawns With Tomatoes & Garlic (Faan Ke Suen Tau Ch
Dust prawns with cornstarch and dip in beaten egg white.
Heat wok.
Add peanut oil and prawns.
Stir fry 2 minutes and remove.
Reheat wok.
Add peanut oil and garlic.
Stir fry 1 minute.
Add tomatoes and green onions.
Stir fry 1 minute.
Add chicken stock, tomato paste, sugar and salt.
Mix corn starch with water, add and stir fry to thicken sauce.
Add prawns, toss to coat.
Serve garnished with green part of green onions.
Stir - Fry Chicken With Garlic Sauce
Combine garlic, soy sauce, water, honey, 1 tablespoon oil, cornstarch and pepper.
Stir chicken into marinade and mix to coat.
Cover and refrigerate at least 2 hours, stirring once to twice.
In large skillet, heat remaining oil.
Using slotted spoon, transfer chicken to skillet.
Stir-fry about 5 minutes.
Add reserved marinade; continue to cook and stir about 30 seconds until thickened.
Remove to platter.
Garnish with green onion.
Serve with snow peas, if desired.
285 calories each.
Stewed Plum Tomatoes With Rosemary And Garlic
Melt butter in pan.
Add garlic and roast for 2-3 minutes.
Add tomatoes, rosemary, sugar, sherry vinegar, salt and pepper.
Simmer for 5-7 minutes.
Remove garlic cloves and serve.
Stefado Of Beef And Garlic
* pearl onions and garlic cloves should be parboiled and peeled.
Preheat oven to 350 degrees fahrenheit in a heavy pot that can be covered, combine all the ingredients except the feta, walnuts and 1/2 cup parsley.
Cover tightly and bake for 1 1/2 hours or more, until the meat is very tender.
Lower the oven temperature during this time, so that the contents of the pot remain at a gentle simmer.
Skim off the fat.
Do not boil the sacue down; it should remain rather thin.
Ladle the stew into a deep platter.
Granish with feta, walnuts, and the remaining parsley.
Steamed Shrimp With Garlic
Remove shells from the shrimp, leaving the tail sections on, and butterfly the shrimp by slicing them down the back, not quite in half.
Rinse well and remove the dark vein from each.
Drain and pat dry.
Place the shrimp on a platter in one layer.
Heat the oil in a wok or skillet; add the garlic.
Lower the heat and cook about 10 minutes, stirring constantly, until the garlic turns brown.
Raise the heat, add the scallions and cook 30 seconds.
Add the light soy sauce, rice wine and sugar and stir for 30 seconds.
Place the dish with the shrimp into a steamer and cover each shrimp with a teaspoon of the garlic mixture.
Cover and steam the shrimp for 6 minutes.
Serve immediately.
Steamed Mussels With Orange, Fennel And Garlic
With a vegetable peeler remove three 3- by 1/2-inch strips orange zest.
Cut remaining peel and pith from orange with a sharp knife and discard.
Cut out fruit sections from between membranes, discarding membranes, and finely chop enough fruit to measure 1/3 cup, reserving remaining fruit for another use.
In a large saucepan cook garlic paste, shallots, chopped fennel, and fennel seeds in butter over moderate heat, stirring, until chopped fennel is softened, about 5 minutes.
Stir in wine and zest and boil 1 minute.
Add broth and return to a boil.
Add mussels and cook, covered, with a tight-fitting lid, over high heat, checking them every minute, 3 to 8 minutes, transferring them as they open with a slotted spoon to a serving bowl.
Discard any mussels that are unopened after 8 minutes.
Stir into broth chopped orange, parsley, and salt and pepper to taste and spoon over mussels.
Serve with crusty bread.
Steamed Garlic Shrimp - Goong Neung Kratiem
Place the entire plate of shrimp with the sauce in a steamer.
Heat the steamer to boiling then reduce the temperature to medium-high.
Continue steaming for 10 minutes.
Serve hot.
Maggi seasoning is a sauce which is used in many asian and southeast asian dishes, maggi seasoning is found in asian food stores.
Steamed Broccoli Rabe With Garlic
In a 12-inch skillet bring water and soy sauce with garlic to a boil.
Add broccoli rabe and cook, covered, over moderately high heat 2 minutes.
Remove cover and cook until water is evaporated and broccoli rabe is tender.
Season broccoli rabe with salt.
Steamed Asparagus With Ginger Garlic Sauce
In a steamer set over boiling water, steam asparagus, covered, until just crisp-tender, about 1 to 2 minutes.
Transfer asparagus to a colander and rinse under cold water to stop cooking.
Drain asparagus well.
In a 1-cup measure, stir together cornstarch and water until dissolved and stir in soy sauce, sherry or scotch, sugar, salt and sesame oil.
Heat a wok or large heavy skillet over high heat until hot and add vegetable oil.
Heat vegetable oil until hot but not smoking and stir-fry gingerroot and garlic 30 seconds.
Add asparagus and stir-fry 30 seconds.
Stir cornstarch mixture and add to asparagus.
Bring liquid to a boil, stirring, and stir-fry mixture until asparagus is well coated.
Sprinkle asparagus with sesame seeds and toss.