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Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Tag: garlic (Page 6 of 11)

Absolutely Awesome BBQ Sauce

January 8, 2007 / / 0 Comments

Recipe Source: Joel Manthei / allrecipes.com

Prep/Cooking Time: 55 Min

Ingredients:

1 cup brown sugar
1/2 cup chile sauce
1/2 cup rum
1/4 cup soy sauce
1/4 cup ketchup
1/4 cup Worcestershire sauce
2 cloves garlic, crushed
1 teaspoon ground dry mustard
ground black pepper to taste

Directions:

In a saucepan over low heat, mix the brown sugar, chile sauce, rum, soy sauce, ketchup, Worcestershire sauce, garlic, dry mustard, and pepper. Simmer 30 minutes, stirring occasionally. Cool, and refrigerate until ready to use.

Campbell’s One Dish Chicken & Rice

January 1, 2007 / / 0 Comments

Recipe Source: adapted from IAmAChocoHolic’s submission to Campbell’s website

Ingredients:

1 can cream of (your favorite) soup — preferably Campbell’s 98% Fat Free
1 cup water
3/4 cup white rice, regular — uncooked
1/4 teaspoon paprika
1/4 teaspoon pepper
1 teaspoon garlic salt
4 chicken breast halves — skinned and boned

Directions:

In 2-qt. shallow baking dish, mix soup, water, rice, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover. Bake at 375º for 45 minutes or until chicken and rice are done.

For creamier rice, increase water to 1 1/3 cups.

Serves 4.

Chicken Tortilla Soup

December 30, 2006 / / 2 Comments

Recipe Source: Star Pooley / allrecipes.com

Prep/Cooking Time: 40 Min

Ingredients:

1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions

Directions:

In a medium stock pot, heat oil over medium heat. Sauté onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.

Stir in corn, hominy, chilies, beans, cilantro, and chicken. Simmer for 10 minutes.

Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Balsamic Vinaigrette

November 30, 2006 / / 0 Comments

Recipe Source: Franklin Biggs, Franklin’s Homewood Gourmet

Ingredients:

1 cup Balsamic Vinegar
1/3 cup Dijon Mustard
1/3 cup Honey
2 TB Garlic, chopped, browned or roasted
2 tsp Fresh Shallots, chopped (optional)
2 cups Olive Oil
Salt and Pepper

Directions:

Whisk vinegar, honey, Dijon mustard, garlic and shallots until thick. Slowly add olive oil as dressing emulsifies. Add salt and pepper to taste.

Makes enough for 12 salads.

Baked Mac and Cheese

November 30, 2006 / / 0 Comments

Recipe Source: Pampoosh

Cook al dente:
1 pound elbow macaroni
Drain well, set aside

Grate 12 oz. cheese, I used a combination of Gruyere (5) Gouda (5) and Parmesan (2)
Set aside

In a sauce pan make a roux using:
3T butter
3T flour

When slightly turned color, add and bring to a simmer:
1 c broth
1 c milk
1 T paprika
1 t cayenne pepper

Remove from heat and melt cheese into the sauce. Add:
2 – 3 heaping T minced garlic

Combine well with the pasta, place in baking pan and broil until top has browned.

Serve hot with a nice bottle of white wine. MMMM

Crabcakes

November 30, 2006 / / 0 Comments

Recipe Source: Mr_Recipe / MyFoxAL

Ingredients:

2 lb crab meat
1/2 cup trio peppers, small dice
1/2 cup red onion, small dice
2 Tbsp lemon zest or lemon grass
1/2 cup garlic chives
3/4 cup mayo
1 tsp Cayenne pepper
2 Tbsp Cajun seasoning
1 Tbsp Old Bay
1/4 cup lemon juice
2 each whole eggs
2 cups panko

Directions:

Place all ingredients in bowl, except panko. Mix well. Then add panko.

Form out into 2 1/2 oz disks and brown on griddle or saute pan. Place in 350 F oven for 3-5 minutes or until done.

Baked Eggs, Basque-Style

November 30, 2006 / / 3 Comments

Recipe Source: Franklin Biggs, Franklin’s Homewood Gourmet / MyFoxAL

Ingredients:

4 Tbsp olive oil
2 onions, diced
2 red bell peppers, diced
1 Tbsp roasted chopped garlic
1 cup ham or cooked sausage, diced
2 cups tomato sauce
to taste: salt, pepper, Italian seasoning, red chili flakes
6 eggs

Directions:

Saute onion and red bell pepper in oil until soft. Add garlic, ham (or sausage) and heat through. Add tomato sauce and season to taste. Simmer 5 minutes. Pour sauce into flat baking dish and smooth flat. Make 6 indentations with a spoon and break an egg in each. Bake at 350F until eggs are done.

Chicken Macaroni Casserole

November 17, 2006 / / 1 Comment

Recipe Source: (modified from original) dianaskitchen.com

Ingredients:

1 1/4 cups uncooked macaroni
2 cups cooked cubed chicken
1 can (10 3/4 ounces) cheddar cheese soup
1/2 cup milk
1 tablespoon dried parsley or use 3 tablespoons fresh chopped parsley
3/4 cup shredded sharp Cheddar cheese
Garlic, salt and pepper to taste (optional)

Directions:

Cook macaroni according to package directions. Rinse and drain. Combine macaroni with remaining ingredients, reserving enough cheese to sprinkle on top. Put in a greased 2-quart casserole and bake for about 20 minutes at 400°.

Serves 4.

Hearty Meatball Sandwich

November 6, 2006 / / 0 Comments

Recipe Source: Wyatt / allrecipes.com

Prep/Cooking Time: Ready in 1 Hr 40 Min

Ingredients:

1 1/2 pounds lean ground beef
1/3 cup Italian seasoned bread crumbs
1/2 small onion, chopped
1 teaspoon salt
1/2 cup shredded mozzarella cheese, divided
1 tablespoon cracked black pepper
1 teaspoon garlic powder
1/2 cup marinara sauce
3 hoagie rolls, split lengthwise

Directions:

Preheat the oven to 350 degrees F (175 degrees C).

In a medium bowl, mix together the ground beef, bread crumbs, onion, salt and pepper, garlic powder, and half of the mozzarella cheese. Form the mixture into a log, and place it into an 8×8 inch baking dish.

Bake for 50 minutes in the preheated oven, or until the center is no longer pink. Let stand for 5 minutes, then slice into 1/2 inch slices. Place a few slices onto each hoagie roll, cover with marinara sauce, and sprinkle remaining mozzarella cheese over.

Wrap each sandwich with aluminum foil, and return to the oven for 15 minutes, until bread is lightly toasted and cheese is melted. Let stand 15 minutes before eating. Each sandwich serves 2.

Tex-Mex Veggie Soup

November 5, 2006 / / 0 Comments

Recipe Source: Alberta LeBlanc

Prep/Cooking Time: 1 hour 15 minutes

Ingredients:

dash olive oil for sauteing
1 onion chopped
1 bell pepper chopped
3 or 4 garlic cloves chopped fine
1 cup frozen corn
1 can garbonza (chick peas) drained and rinsed
1 can Rotel Brand tomatoes or whole tomatoes with 1 small can green chilies
1 large can whole tomatoes juice and all
salt and pepper to taste
chili powder
paprika
crushed red pepper flakes (very little)
cumin

Directions:

Saute the onion, bell pepper and garlic in olive oil. Add the seasonings while sauteing, leaving the cumin until last. Saute for about 5 to 6 minutes watching not to burn veggies.

Add the corn and beans and saute another 10 minutes. Add the Rotel and whole tomatoes squishing them a little. Add a can of water and simmer for another 30 minutes or until thicker. Remove from heat and add cumin.

I serve this with fresh lime, sour cream and avocado pieces. Yummy! It’s good for the soul. A nice green salad with spinach greens, sprouts and walnuts go well with this dish.

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