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Tag: garlic (Page 11 of 11)

Garlic Butter

January 28, 2006 / / 0 Comments

Recipe Source: herbs2000.com

Ingredients:

6 garlic cloves, minced
1 cup boiling water
1/2 cup soft butter
2 Tbs. fresh parsley, finely minced
Salt and pepper to taste

Directions:

Set the unpeeled cloves in the boiling water. Bring to a boil, and boil 5 minutes. Drain, peel, and rinse the cloves under cold water. Return to the boiling water, and allow the water to boil up once more. Drain the garlic again, and with the salt and pepper, pound it to a smooth paste in the bottom of a small bowl. Beat the butter into the garlic.

Suggestions:

Use 1 teaspoon with broiled or boiled fish, with hamburgers, steaks, boiled potatoes, or to enrich sauces made with drippings from roasts.

Scalloped Potatoes

January 21, 2006 / / 0 Comments

Recipe Source: Mom

Prep/Cooking Time: cooking: 15-20 mins

Ingredients:

potatoes, boiled and sliced
flour
shredded cheddar cheese
butter or margarine
salt
pepper
cream or milk

Directions:

Sorry, I don’t have measurements for this one, this is one I “eyeball.”

When cooking the potatoes, make sure they’re done, but not so overdone that they fall apart when you fork or knife them. It helps if you slice them before boiling, usually 1/4 inch thick.

In a small casserole dish, layer flour, salt and pepper (to taste), cheese, small “dallops” of butter, and potatoes — in that order. You’ll want each to form a layer, repeating until you either fill the dish or run out of potatoes. Top dish with extra cheese and butter.

Bake at 350 degrees F for 15 to 20 minutes.

When removed from oven, pour cream or milk into dish to create a “sauce” from the cooked ingredients.

Alternatives: This is a great dish for adding left-over ham or turkey for a “potluck” dish. I also enjoy a clove of garlic in mine as well — it would help to roast it first! Or use the bottled/pre-cooked kind from the supermarket.

Greek Pasta Salad

January 21, 2006 / / 0 Comments

Recipe Source: Flavorite noodle package

Ingredients:

1 (3.5 oz.) can whole black olives
1-1/2 tsp dried oregano
1/2 cup chopped green onion
1-1/2 tsp dried basil
3/4 cup crumbled feta cheese
1-1/2 tsp garlic powder
1 cup red bell peppers, cut into strips
1/2 cup red wine vinegar
15 cherry tomatoes, cut in half
1/2 cup olive oil
3/4 tsp white sugar
3/4 cup pepperoni slices, cut into strips
3 cups fresh mushrooms, thickly sliced
12 oz. cooked Elbow Macaroni

Directions:

In a large bowl, whisk together oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Add cooked pasta, vegetables, cheese, olives, and pepperoni; toss until all ingredients are well coated.

Cover, and chill 2 hours or overnight.

Makes: 4 servings.

Parmesan Fettuccine Alfredo

January 21, 2006 / / 0 Comments

Recipe Source: Kraft Foods website

Prep/Cooking Time: prep: 5 mins / cooking: 10 mins

Ingredients:

8 oz. fettuccine, uncooked
3/4 cup Shredded Parmesan Cheese
1/3 cup whipping cream
3 Tbsp. butter or margarine, melted
1 clove garlic, minced
Dash of ground nutmeg

Directions:

Cook fettuccine as directed on package.

Drain fettuccine. Return to pan.

Add remaining ingredients; toss to coat.

Makes 4 servings.

Optional: Garnish with chopped fresh parsley just before serving.

Nicki’s Marinade

January 21, 2006 / / 0 Comments

Recipe Source: me 🙂

Prep/Cooking Time: 5 minutes

Ingredients:

1/2 cup Heinz 57
1/2 cup honey (or to taste)
1 Tbsp soy sauce or Worcestershire Sauce
Pepper to taste
Garlic to taste
Chilli powder to taste

Directions:

Note: this marinade varies every time I make/use it, due mainly to WHAT I’m marinating and how much of it, so feel free to experiment!

Mix all ingredients. Marinate for over 1 hour, up to 24 hours. (Be careful on the marinating length if you use liberal amounts of pepper(s)!)

Cajun Fried Rice

January 21, 2006 / / 0 Comments

Recipe Source: Tabasco Website

Ingredients:

1-1/2 Tbsp soy sauce
2 tsp toasted sesame oil, divided
2 large cloves garlic, minced
2 tsp minced gingerroot
3 tsp Tabasco Pepper Sauce, divided
1/2 pound peeled crawfish tails or shrimp
3 eggs
1-1/4 tsp salt, divided
3 Tbsp peanut oil, divided
1 small onion, quartered and thinly sliced
3 cups cold cooked rice
1-1/2 cups bean sprouts
3/4 cup frozen green peas
Black pepper to taste

Directions:

In small bowl, combine soy sauce, 1 tsp sesame oil, garlic, ginger, and 2 tsp Tabasco sauce; mix well, stir in crawfish and set aside.

In another bowl, beat eggs with 1/4 tsp salt, remaining 1 tsp sesame oil and 1 tsp Tabasco sauce.

Heat wok or large skillet until hot; add 1 Tbsp oil and when hot, add crawfish mixture. Stir-fry 3 to 4 minutes or until crawfish are done. Remove from wok and set aside. Add another Tbsp oil to wok and, when hot, add onion; stir-fry 1 to 2 minutes and remove.

Heat remaining 1 Tbsp oil in wok; add egg mixture; stir-fry 1 minute or until done. Add cold rice and stir-fry 3 to 4 minutes. Add crawfish, onion, bean sprouts, peas, remaining 3/4 tsp salt and pepper, cook 2 minutes longer. Serve immediately.

Makes: 6 servings.

Chili Tortilla Bake

January 21, 2006 / / 0 Comments

Recipe Source: Mom

Ingredients:

1 pound ground beef
1 teaspoon (california style if available) garlic salt
2 cans (8 oz.) tomato sauce
1/2 teaspoon oregano leaves
1 can (14 1/2 oz.) black beans, drained and rinsed
6 (8-inch) flour tortillas, divided
1 can (8 3/4 oz.) whole kernel corn, undrained
2 cups shredded cheddar cheese, divided
1 can (4 1/2 oz.) chopped green chilies, undrained
2 tablespoons chili powder
2 tablespoons california style minced onion
1 teaspoon ground cumin

Directions:

Preheat oven to 350° F. In a large skillet, brown ground beet over medium-high heat; drain. Add tomato sauce, beans, corn and green chilies.

Stir in next five (5) seasonings. Bring to a boil and reduce heat. Simmer, uncovered, 15 minutes.

In a 2-quart baking dish, coated with cooking spray, place 3 flour tortillas to cover bottom. Overlap as needed. Layer with half of chili mixture and half of cheese. Top with remaining tortillas, meat mixture and cheese.

Bake 30 minutes.

Serves 8.

Cheesy Chicken and Veggie Mac

January 21, 2006 / / 0 Comments

Recipe Source: Kraft Foods website

Prep/Cooking Time: prep: 5 mins / cooking: 15 mins

Ingredients:

1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1 pkg. (10 oz.) frozen mixed vegetables
1/4 cup milk
1/4 cup (1/2 stick) vegetable oil spread or margarine
1 cup chopped cooked chicken
1/8 tsp. garlic powder

Directions:

Cook Macaroni as directed on package, adding the mixed vegetables to the cooking water along with the Macaroni. Drain; return to pan.

Add Cheese Sauce Mix and remaining ingredients; mix well. Reduce heat to low; cook 1 to 2 minutes or until heated through, stirring occasionally.

Makes 4 servings, 1-1/4 cups each.

Cheddar Bay Biscuits

January 21, 2006 / / 0 Comments

Recipe Source: robbiehaf.com

Prep/Cooking Time: Prep: 15 minutes

Ingredients:

2 cups Bisquick baking mix
2/3 cup milk
1/2 cup shredded mild cheddar cheese
1/4 cup butter or margarine – melted
1/4 tsp. garlic powder
parsley flakes – as needed

Directions:

Combine Bisquick, milk, and cheddar and beat with a wooden spoon for about 30 seconds.

Spoon onto a lightly greased cookie sheet.

Bake in 450 degree oven for 8-10 minutes.

Combine butter and garlic powder and pour over hot biscuits; sprinkle with parsley.

Onion Popovers

January 21, 2006 / / 0 Comments

Recipe Source: Mom

Prep/Cooking Time: cooking: 30-35 minutes

Ingredients:

1 cup flour
1/2 tsp salt
1 tsp onion
1 tsp parsley (fresh is best, dried ok too)
1 cup milk
2 eggs, beaten
butter or margarine

Directions:

Preheat oven to 450 degrees F.

Combine all ingredients in a medium-sized mixing bowl.

You will need to grease a muffin pan. Using butter would be best, but non-stick sprays may do in a pinch.

Fill muffin pan and add a “dallop” of butter to each cup. This will help shape the popover while it cooks.

Bake at 450 degrees F for 20 minutes. Then reduce temperature to 350 degrees F and bake for an additional 10 to 15 minutes, until the bread crests out of the muffin cups and brown slightly.

Note: this may take some practice to get the shape down!

Suggestion: We enjoy these with minced garlic instead of onion. Garlic powder may also be used if fresh garlic is not available.

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