3:20 pm by Unknown
From : http://www.yummly.com/recipe/external/Baby-artichokes-with-garlic-and-tomatoes-315069
ingredients:
1 pound baby artichokes
1 lemon, halved
2 tablespoons olive oil
2-3 garlic cloves, thinly sliced
1-2 tomatoes, roughly chopped
salt and pepper
1/4 cup white wine
1/4 cup vegetable broth
2 tablespoons minced fresh parsley (or other fresh herb like basil)
directions:
1. Fill a large bowl with cool water, Take just one of the lemon halves (you'll cook with the other half) and squeeze the juice into the water. Go ahead and throw in the spent lemon into the water too.
2. Prepare the artichokes by cutting off and discarding the top 1/2" of the artichoke. Peel away the first couple of dark green layers of the artichoke leaves until you reach pale, smooth, light green leaves. Slice the artichoke into 1/4" slices. Place slices into the lemon-water. Repeat with remaining artichokes. You can do this step ahead of time and refrigerate until ready.
3. Just before you're ready to cook, place the artichokes into a salad spinner and remove all of the water (or you could pat very dry with towels.)
4. Heat a large saute pan (I prefer a wok) over medium-high heat. Swirl in the olive oil. When hot, add the artichoke slices. Try not to overlap the slices - spread them out all over the pan. You may want to cook this in two batches if your pan isn't large enough. Cook for 2 minutes and them toss to flip. The artichokes should be nicely browned.
If you're cooking in two batches, go ahead and dish out the cooked artichoke and brown the second batch. When second batch is done, add the first batch back in the pan.
5. Add in the garlic slices and saute until fragrant, tossing frequently. Add in the tomatoes, season with salt and pepper. Give it another good toss. Pour in the wine, broth and squeeze in the juice of the remaining lemon half.
6. Bring to simmer, cover, reduce heat to medium-low and cook for 5 minutes. Give it a taste - adjust with salt and pepper if needed. Is the artichoke tender? If not, cover and cook for another minute. Finish with fresh parsley.
2:09 pm by Unknown
Ingredients
2 cups boiled noodles
1/4 cup chopped spring onion greens
1/4 tsp m.s.g powder (optional)
1/4 cup schezuan sauce
1 tbsp chilli oil
1 tbsp oil
salt to taste
Method
1.Heat the oil thoroughly in a large wok or pan.
2.Add the spring onion greens, ajinomoto, noodles, schezuan sauce and salt and sauté over a high flame for a few seconds.
3.Pour the chilli oil on top and toss well.
4.Serve hot.
5:38 pm by Unknown
From : seriouseats
Ingredients1 pound fresh garlic, peeled
1 cup red wine vinegar
1 cup water
1 tablespoon pickling salt
Procedures1 Prepare a small canning pot and 3 half pint jars. Place 3 new lids in a small pot of water and bring to the barest simmer.
2 Combine vinegar, water and salt in a saucepan and bring to a boil.
3 Pack garlic cloves into prepared jars.
4 Pour hot brine over the garlic cloves.
5 Tap jars gently to remove any trapped air bubbles. If necessary, add more brine to return the headspace to 1/2 inch.
6 Wipe rims, apply lids and rings and process jars in a boiling water bath canner for 10 minutes (start your timer when the water returns to a boil, not when the jars first go in).
7 When time is up, remove jars from canner and let cool on a folded kitchen towel.
8 When jars are cool enough to handle, remove rings and test seals by grasping edges of lids and carefully lifting jars. If lids hold fast, seals are good.
9 Store jars in a cool, dark place. They are ready to eat within 48 hours, but can be kept up to one year.
5:31 pm by Unknown
From : Dairygoodness
Ingredients2 pkgs (8 oz / 250 g each) plain Canadian Cream cheese, softened
1 cup (250 mL) butter, softened
2 cloves garlic, minced
1 tsp (5 mL) dried basil
1 tsp (5 mL) dried thyme
1 tsp (5 mL) dried marjoram
1 tsp (5 mL) dried dill weed
Garlic Pita Chips
Garlic Pita Chips:
5 large pitas
1/2 cup (125 mL) melted butter
3/4 tsp (4 mL) garlic powder
Preparation
Combine Canadian Cream cheese, butter, garlic, basil, thyme, marjoram and dill weed in large mixer bowl. Beat with electric mixer at medium speed until smoothly combined. Add salt and pepper to taste.
Spread cheese mixture into a 9-inch (23 cm) fluted quiche dish or pie plate; carefully smooth top.
Cover and chill 6 hours or up to 2 days before serving. Garnish as desired and serve with Garlic Pita Chips.
Garlic Pita ChipsSplit pita bread rounds in half, horizontally. Combine butter and garlic powder; brush over both sides of all pita rounds. Stack rounds and cut into 8 wedges.
Place wedges on large ungreased baking sheets. Bake in 350 °F (180 °C) oven 7 to 10 minutes or until golden brown.
7:07 pm by Unknown
Chef's Name : Niru Gupta
Ingredients100 gm garlic-peeled
25 gm dried whole red chillies-cut up and soaked in some vinegar
Salt to taste
Method
Grind all the ingredients together to a smooth paste, avoiding, water.
11:30 am by Unknown
Ingredients
1 long french stick of bread
4 garlic cloves, crushed
2 Tbsp butter, softened
1 tsp dried thyme
Method
Preheat the oven to 180C.
First make slits along the top of the bread loaf but not cutting right through. In a small bowl, mix the garlic and thyme together.
Using a knife, place the butter in between the slits of bread.
Wrap the bread in foil paper and place in the centre of the oven for 10-15 minutes until the bread is golden.
And the hot and crispy garlic bread is ready to be served!
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