Garlic

Use only Clarified butter (dont think of using margarine) Dust the fillets lightly with flour. Meanwhile, heat some of the clarified butter in a frying pan until hot but not smoking. Saute the fish until lightly browned (some Mexican cooks fry fish until it is the approximate consistancy of our potato chips , but I feel this is taking authenticity a bit too far :- Remove the fish from the pan, and

I don't like onions, but I got a request for a sweet onion recipe, so here's a very rich French soup for you!Weight Watchers Roasted Vidalia Onion and Garlic Soup recipeMakes 12 servingsIngredients6 medium sweet Vidalia onions1 head garlic, bulb cut in 1/22 quarts low sodium chicken stock2 celery ribs, chopped2 leeks (white part only), soaked and chopped1 tablespoon canola oil1 cup cream1/2 cup sw

Do you avoid using onions and garlic in your cooking?  Did you know the benefits of garlic and onion can prolong your life?  Read the following article and join the food discussion by adding a comment below. The Value of Onions and Garlic to Your Health By: Scott Meyers Garlic and onions are more than just an [...]

Ingredients:24 cherry tomatoes4 garlic clove, cut into slivers1 tablespoon olive oil1 teaspoon fresh parsley, chopped1 teaspoon snipped fresh rosemary (1/4 tsp. dried)1 teaspoon sugar1/4 teaspoon salt Preparation:1. Remove the tomato stems. With the tip of a sharp knife, pierce the tomatoes; carefully insert a sliver of garlic into each tomato.2. Place the tomatoes in the center of a 18×12 foil sheet. Drizzle the tomatoes with olive oil; sprinkle with parsley, rosemary, salt and sugar.3. Bring the two long sides of the foil together and seal with a double fold. Fold the remaining edges together to completely enclose the tomatoes.4. Grill the tomatoes on the rack of a grill or bake in a preheated 350 degrees F oven for about 4-5 minutes (or until heated through).5. Carefully ope

Ingredients:1 loaf Italian bread, sliced1 teaspoon garlic powder1/2 teaspoon onion powder2-3 tablespoons grated Parmesan cheese1/2 cup butter, softened1/2 teaspoon parsley flakes Preparation:1. Combine the butter, garlic powder, onion powder and parsley flakes. Mix well.2. Spread the butter mixture on bread slices.3. Lightly sprinkle on grated Parmesan cheese.4. Broil the bread for about 2-3 minutes (or until golden brown) Servings: 12 Nutritional information for one serving:Calories: 140Calories from fat: 79Total fat: 8.8gCholesterol: 21mgTotal carbs: 12.8gProtein: 2.6g

How many times have you eaten Garlic? Ooh probably too many times to count and enough to ward off the vampires, I hope. Garlic can give off an intense odour especially when you are handling it or you have eaten a few cloves in a dish the night before. Whether you have bad breathe [...]

Ginger Garlic Paste is one of the most frequently used ingredient for most of the spicy food prepared in India. Ginger + Garlic blended together, gives you the Ginger Garlic Paste. Sounds easy right? Yes, it is very easy to prepare this paste. In most of the Indian houses, they prepare this paste at home so that they can use it in their food preparation. However, we get this paste in Indian stores

Ginger Garlic Paste is one of the most frequently used ingredient for most of the spicy food prepared in India. Ginger + Garlic blended together, gives you the Ginger Garlic Paste. Sounds easy right? Yes, it is very easy to prepare this paste. In most of the Indian houses, they prepare this paste at home so that they can use it in their food preparation. However, we get this paste in Indian stores

My husband and kids like this dish but I will only cook this if I have the mood and the time. It's not difficult to make this but it's time consuming. I ended up having to think what else to do with the rest of the salt.If you don't mind the time spend, try this. It's nice.Ingredients:8 large Prawns1 tablespoon minced Garlic1 tablespoon extra minced Garlic1 Red Chilli, slicedCornflour for dustingOil for frying1 tablespoon Chinese Cooking Wine3/4 teaspoon Flavoured Salt (see instruction below)How to do it:Deep fry 1 tablespoon minced garlic till light brown.Drain excess oil on paper towel and set aside.Dust corn flour on prawns.Deep fry prawns till just cook.Drain and set aside.Heat a teaspoon if oil in a wok, stir fry remaining garlic and chilli till fragrant.Add in wine, salt and prawns.

If you want to prepare the perfect garlic lemon chicken then you should try this recipe. This is one of the easiest and best recipes around for creating delicious garlic lemon chicken.Let’s get all of the ingredients together that you will need to prepare this wonderful chicken dish. You can either purchase a whole chicken and then cut it into pieces or just buy the cuts that your family enjoys such as chicken thighs or breasts. You will also need 10 cloves of minced garlic, 4 tablespoons of margarine, 3 large lemons, 1 teaspoon of dried oregano, salt, pepper, and parsley.You should begin by preheating your broiler. Take your chicken and rinse underwater and skin, then rinse again well under cold water and place in a large baking dish. Squeeze the lemons and reserve the juice.Sprinkle ab

If you're a seafood lover like me, and if you also like garlic, this great recipe is for you! A nice (optional) addition to this are sauteed mushrooms.Weight Watchers Scallops with Garlic recipeMakes 6 servingsIngredients12 scallops4 ounces butter2 cloves garlic, smashed3 tablespoons chopped parsleysalt and black pepper, to tastePreparation1. Wash and dry the scallops and separate the coral from the white flesh.2. Peel and smash the garlic.3. In a saucepan, melt half the butter and cook the white flesh very gently for about 10 minutes (until tender).4. Season with salt and pepper to taste.5. Place on paper towels and keep hot between two plates over a pan of hot water.6. Pour out the butter from the pan, wipe it out with paper and add the remaining butter and the coral; cook for about 1 mi

I am sooo excited to say that Spring has finally hit the upper Midwest! This past week we had to put up with what I *hope* is a last blast of 30 degree weather and even snow just north of us, but today I was just out in our garden surveying the layout and deciding when and how to plant this year. (Hush all you readers from Texas that have had 80 degree weather for a month already! LOL).When the warmer weather hits we instantly start to crave fruits and salads. Something instinctive sends me to the store for lettuce and berries. Ha ha. So today I am digging through some of my warmer weather recipes and making menu's for the next couple weeks.If you have a garlic lover (as I do!) in the family, check out this recipe for a creamy garlic salad dressing. Not only delicious but healthy to

Ingredients:12 shrimp (deveined, tails left intact)2 garlic cloves (crushed)1/4 teaspoon red pepper flakes2 tablespoons olive oil2 teaspoons lemon juice1 teaspoon lemons, zest of1 teaspoon steak seasoning1 tablespoon fresh parsley (chopped) Preparation:1. Heat a large skillet over medium heat.2. Add olive oil, then garlic, red pepper flakes, and shrimp.3. Season with steak seasoning (or salt and pepper) to taste.4. Cook shrimp about 3 minutes (or until just pink).5. Toss with lemon zest, juice, and chopped parsley.6. Move the shrimp to a serving platter (leaving the garlic cloves in the pan). Servings: 2 Nutritional information for one serving:Calories: 165Calories from fat: 127Total fat: 14.2gCholesterol: 54mgTotal carbs: 2.2gProtein: 7.6g

I love to buy those big containers of organic baby spinach from Costco and use it for spinach salad, then when the spinach has been in the fridge for a while but there's still some left, I'll make this easy and quick version of stir-fried spinach which tastes wonderful. This recipe uses the same stir-frying technique of seasoning the oil I talked about earlier. This time it's garlic that gets sauteed for a few minutes in the hot oil, seasoning the spinach with a delightful garlic flavor.I don't participate in a lot of blog events, but when Chris of Mele Cotte announced Cooking to Combat Cancer again this year, I didn't want to miss it. Not only is Chris a fellow educator, but she's a cancer survivor herself and a great person! Spinach is one of those cancer fighting superfoods we should al

"Garlic is a habit and a passion."Kim Upton, Chicago Sun-Times Of Spaghetti & Vegetables... this one's a combination full-of-flavour! Bursting with flavour...an incredibly delicious focaccia! Ever since I read that Casa Bencomo has a huge jar of organic garlic waiting to be used up, my minds hit the garlic trail. Am sure the jar at Amy's end is history, but my pursuit in never ending...garlic is one of my favourite ingredients. I was at a loose end for a meal one day...rummaged in the fridge & found bell peppers. Had a couple of heads of garlic & spaghetti. The Pasta Bible has place of honour on my bedside these days...a recipe I had read a couple of nights back came to my mind...Spaghettini all'Aglio Arrostio (Spaghettini with Roasted Garlic). The garlic was duly put to roast,

Garlic and onions are more than just an ingredient in tonight’s dinner. Garlic and onions also help fight infections and heal the human body. People far back in history were well aware that both of these foods had medicinal. They were consumed on a regular basis in order to protect themselves from getting sick and [...]

Garlic is not only good for health but also helpful for weight loss. This is a post in the series of List of foods that burn fat. Garlic has long been considered a herbal which is a wonderful drug, with a reputation in folklore for preventing everything from the common cold and flu to the Plague! And recently, the researchers concluded that garlic may be of practical value for weight control. Garlic is cheap, popular spice and easy to find in the kitchen.Garlic for weight lossGarlic for weight lossAllicin is the most potent substance found in garlic and this has been shown to not only lower blood pressure, insulin and triglyceride levels in laboratory animals fed a sugar rich diet, but also to prevent weight gain.A study published in the American Journal of Hypertension reported that anima

These are always a hit, the recipe calls for drop biscuits, but if I have the time I like to roll them out with a little flour and cut them with a 3" biscuit cutter.Yield:10 ServingsIngredients1 cup flour1/4 teaspoon salt2 teaspoons baking powder1/4 teaspoon cream of tartar1 tablespoon sugar1/8-1/4 teaspoon garlic powder1/4 cup vegetable shortening1/2 cup milk1/4 cup shredded cheddar cheese2 tablespoons melted butter1/8 teaspoon garlic powderDirections1Combine flour, salt, baking powder, cream of tartar, sugar and 1/8- 1/4 teaspoons garlic powder in a mixing bowl.2Cut in shortening using a pastry blender.3Mix milk and then cheese into mixture with a wooden spoon.4Drop by large spoonfuls onto greased baking sheet.5Bake at 425°F for 10-12 minutes.6Mix melted butter and 1/8 teaspoons garlic

2 sheets puff pastry (250 g each)200 g skinless, boneless, chicken breast50 g cooked wild garlic leaves (ramsons) (cooked for 8 minutes in boiling water)50 g non salted cheese2 1/2 Tbsp sour cream2 Tbsp Vegeta seasoningground black pepper to taste1 egg whiteCut chicken breasts to pieces, rub them with Vegetaand fry on a little oil for a few minutes on both sides (don't cook it completely because it will go into the oven later).Cut chicken and ramsons to small pieces, squash cheese with a fork and mix everything with sour cream and pepper. Flatten puff pastry sheets and divide each into 4 equal squares. Place filling on 4 squares, cover each one with another, and press edges with a fork. Spread some egg white in top of each square to get nice shine when baked.Bake in a preheated oven on 180

I found this recipe at Albertsons.com and it looked good so I made it last night. Holy delicious! Preheat oven to 350 degrees F (175 degrees C). 2 tablespoons olive oil1 clove garlic, minced1 cup dry bread crumbs2/3 cup grated Parmesan cheese1 teaspoon dried basil leaves1/4 teaspoon ground black pepper6 skinless, boneless chicken breast halves Lightly grease a 9x13 inch baking dish. (I use Pam. I use Pam for everything. I use Pam Butter Flavored. mmmm butterrrr)In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture and coate evenly, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture. Bake 35

The other day, I did BBQ Ribs for dinner and I made potatoes to go with it. The ribs were flavourful and it goes really well with these potatoes.Seriously, I could eat the potatoes alone. It's really nice and quite filling too.Ingredients:4 fist-sized Potatoes, scrubbed cleaned and cut in chunks.5 glove Garlic, lightly crushed2 tablespoon Olive Oil2 teaspoon Dried Rosemary1/2 teaspoon Garlic Powder (optional)A pinch of SaltA dash of Ground Black PepperHow to do it:Mix everything well in a oven proof dish or alternatively, put everything in a ziploc bag and shake to mix well before pouring out to the dish.Roast in 200C oven for 1 hour or till potatoes are tender.Remove every15 minutes to give it a stir so potatoes at the bottom of the dish are roasted too.Sprinkle additional salt and pepper

I posted last week in my Weight Watchers End of Week 5 post that I had preplanned out my next two week’s worth of meals. There was a few recipes that I hadn’t posted on here but were old favorites of mine. So I’m going to post the recipes as I make them. [...]

5"X7" Oil on panel What would we do without garlic? This is not the fat, clean, white stuff you buy in the supermarket, but the little organic bulbs we buy from an old Italian farmer who also grows our tomatoes. I think he is retiring, so we will have to find another source, we have enough left for a couple more months and then that is it. $35 + Shipping $8.00 Canada $9 US $10 Europe Use PayPal to purchase this item:(contact me for other options or more information)

Sufficient for 2 slices Ingredients 15 g ( 1/2 oz ) polyunsaturated margarine 1 garlic clove, crushed or garlic puree 2 slices of bread Pre-heat the grill. Mix the margarine thoroughly with the crushed garlic or about 10 cm ( 4 inches ) of garlic puree from a tube. Divide this mixture equally and spread on the 2 slices of bread. Place under the [...]

This Garlic Curry has been my favourite comforting one..whenever i get affected by cold. I even Cook this when iam in short of vegetables. My brother hates garlic to the core extent. if he see me eating garlic..he won't touch me that day or till he forgets it. My mom used to have a very difficult time in handling garlic in food for my brother. But my brother dont mind eating garlic in other people's house or at the restaurants. funny isn't it?Coming to this Garlic Curry..I just followed the recipe from one of my favourite cook book..AVM 'N' Mangayar Choice-3 Ingredients:1. Shallots/Small Onions- 1 cup(12 nos.)2. Garlic-103. Tomatoes-14. Tamarind-lemon size5. Mustard-1/4 spoon6. Urad dal-1/4 spoon7. Turmeric Powder-1/2 spoon8. Fenugreek-8 seeds9. Curry leaves-8 - 1010. Red Chilli-311. Corri

Healthy Recipes - A Roasted Garlic Recipe With Antiviral Power By Melinda Banks Garlic has been used to treat and prevent illness dating back well over 5000 years. Ancient Egyptians and Greeks used it for heart problems and headache; the Chinese used it for a variety of common ailments and to boost immunity. And modern scientific research [...]

My experiment of planting organic garlic which I bought from my local produce section of my grocery store seems to be working well. If you want to try this yourself here are some hopefully easy to follow steps: Buy some good looking garlic at your grocery store (I chose organic since I made an assumption there was a decreased chance that it was treated to prevent growth) When you are ready to plant, carefully break open the garlic and separate the tear shaped cloves. Take the largest cloves and plant in well cultivated soil 2 inches deep and 4 inches apart with pointed end up, these will be for your full garlic bulbs. Take the smaller cloves and either use in some spaghetti sauce or plant them in your garden 1-2 inches apart to harvest as baby garlic (think green onions, but strong garl

Groundnut chutney is made daily and is so common like rice at home. But still the attachment and affinity each of us have towards this is amazing. We have it for chapati, Idli, dosa and many times with Rice too. Hot rice, ghee and ground nut chutney and we are ready for the feast! For many years, we used to get the groundnut grown in our lands. Now we don't take the hassles of transporting it from so far. Still this can't hindered us from enjoying it, in all its form. We have it boiled, roasted and cooked in gravies! Most of the times, we even eat the roasted ones just after dinner too!Roasted Peanuts and Groundnut powder with Garlic, makes my basic things to have in Kitchen. This post covers so many aspects. Basics of South Indian Cooking, our passion for Ground nuts and not to mention it

Serves 4 - 6 , depending on the size of the joint Ingredients leg of lamb 2 - 3 cloves of garlic , thinly sliced rosemary sprigs black pepper 45 ml ( 3 tablespoons ) sunflower oil Pre-heat the oven to 190 C ( 375 F/gas mark 5 ) . Make small incisions all over the surface of the joint and carefully insert [...]

Serves 4 Ingredients 225 g ( 8 oz ) Basmati rice 30 ml ( 2 tablespoons ) olive oil 150 g ( 5 oz ) prawns, thawed if frozen 2 garlic cloves, peeled and crushed 100 g ( 4 oz ) frozen peas, thawed black pepper 2 large eggs soy sauce Wash the rice and boil in salted water, according to the instructions on the [...]

With artichokes on sale for 98 cents each (better than the rabbit we bought the other week!), I just had to pick a few up. For some reason, I only grabbed two thinking I would make an appetizer or a side-dish with them. Well, let me tell you, this slight adaptation of a [...]

Found this on Gateway Pundit Being an anti-American racist minister has its perks. Rev. Jeremiah Wright is about to roost in a 10,340 square foor $1.6 million dollar home. FOX News reported: FOX News has uncovered documents that indicate Wright is about to move to a 10,340-square-foot, four-bedroom home in suburban Chicago, currently under construction in a gated community. While [...]

1 French baguette, cut into diagonal 1/2 inch slices 1/4 cup olive oil 1/4 cup butter or margarine (beware, margarine is watery) 2 cloves garlic, minced salt and pepper to taste 1/4 cup grated Parmesan cheese Set the oven to broil at 425 degrees F In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble. Season with salt and pepper. Remove from the heat. Dip each slice of bread into the garlic mixture, turning to coat each side. Place Parmesan cheese on a plate. Press one side of each piece of bread into the cheese, and place cheese side up on a baking sheet. Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.

Yep, essential for keeping vampires ate bay! They do not come daily past that vampires only that garlic on my kitchen table. Could not let it to portray the garlic.Ze zeggen dat het belangrijk is om vampieren weg te houden. Ze komen niet dagelijks langs die vampieren alleen die knoflook op mijn keuken tafel. Ik kon het niet laten een portret van knoflook te maken.This is the result/resultaat.Acrylic on canvas 12x9.5inch (24x30cm).Status:

We love prawns and I must say this is one of the easiest and fastest prawn dish to make. The only important thing you need to have is fresh prawns.Oh! It's easy to eat too since it's "butterflied". *wink*Ingredients:12 medium to large Prawns, butterfly and devienedA pinch of SaltA dash of pepper1 tablespoon Chinese Cooking Wine1 tablespoon Olive Oil6 clove Garlic, minced2 fresh Chilli, choppedA drizzle of Sesame Seed Oil (optional)How to do it:Mix all ingredients except prawns and sesame seed oil together.Place prawns on a shallow dish.Put in the garlic and chili mixture in the slit of the prawns.Steam for 5 minutes or just cooked.Scoop the sauce from the steamed prawns and pour over the prawns.Drizzle some sesame seed oil sparingly and add some chopped spring onions if you like.Serve imme

Garlic grows well in clay, alluvial and sandy loam soils. Sandy loam, properly applied with fertilizer, generally produces big, compact and heavy bulbs of good quality. Heavier soils such as clay loam also give profitable yields if they are cultivated and fertilized properly. Garlic requires cool weather during the early stage of growth thus it is best to plant them on the months of October and

Chinese people have known of the health benefits of raw garlic for thousands of years. In China, apart from being used to flavor food, garlic is also traditionally used in teas and folk remedies. Why? Garlic is one of nature's strongest immune system boosters, and a powerful antibiotic, digestive aid and libido enhancer. As you'll see below, these are just some of the health benefits of raw garlic.However, while the health and medicinal benefits of garlic are numerous, it can also overheat your system if you eat too much. According to Tradititional Chinese Dietary Therapy, garlic is warm in nature and a strong stimulant. Therefore, people who have excess heat in their body should first balance their system. Excessive internal heat comes from eating too many heating foods and drinks, e.g. m

Not the most fashionable cut of meat, I find Pork Belly absolutely delicious, as well as being pretty economical. This long and slow method of cooking reduces it to a consistency where you can practically eat it with a spoon.This recipe was derived - distantly - from Heston Blumenthal's way of slow-cooking beef over a period of 24 hours or more. His version was the subject of some debate on the Today Programme, a year or so ago - and although I didn't consider for a second clogging up the stove with something for that length of time, the cooking method and the way he talked about the process gave pause for thought.....and this recipe was the end result. Not only is it splendid once it reaches the plate, but the smell which permeates the house as it cooks is pretty special, as well!Necessi

"A crust eaten in peace is better than a banquet partaken in anxiety." Aesop VICTORY LOAF....FOCACCIA! Come spring & you find breads being baked with renewed fervour. Easter holiday breads are popping up all over the blogosphere...from hot cross buns to sweet braided loaves! I too have abandoned with glee my yeastophobia & jumped into the fray... though not with a sweet bread. I decided to make focaccia the other day. For me this finally symbolises victory over my fear of yeast! I'm ready to conquer the world of breads!! What better time but with the advent of Spring...Fun with dough... mastering the plait!This flat bread topped with olive oil, spices and other products is an early prototype of modern pizza. The basic recipe is thought by some to have originated with the Etruscans

Serves 4 Ingredients 4 chicken breasts, skinned 1 garlic clove, finely sliced 30 ml ( 2 tablespoons ) olive oil 1/2 teaspoon salt 75 g ( 6 oz ) mushrooms, sliced 25 g ( 1 oz ) corn flour 45 ml ( 3 tablespoons ) water With a sharp knife , make small incisions in the chicken pieces and push slices of garlic into [...]

Q: I recently pressed fresh garlic onto a chicken breast and placed lemon slices on top. After baking, I peeled back the lemon to see that my garlic had turned blue! (I ate it and it was very good). Why does it turn blue?A: Acid is the culprit. Garlic contains anthocyanins, water-soluble pigments that turn blue or purple in an acid solution. While this color transformation tends to occur more often with immature garlic, it can differ among cloves within the same head of garlic.The bad news is the acid-soaked garlic looks like something a Smurf might serve at the dinner table. The good news is the garlic flavor remains unchanged (except for the flavor of the acid) and is totally edible without bodily harm.-Source: Food Network Kitchens

You can start garlic from the bulbs you buy at your local grocery store. This is true of regular and elephant garlic. Here's how. Starting Garlic from Cloves Separate the cloves and let them dry on your counter for a few days, but don't peel the paper off. Prepare potting soil to which you have added sand or another loosening agent. If you are planting garlic directly into the garden and have

Dear Husband’s perpetual complaint is that the vegetables here in the United States, especially Zucchini have a sweetish taste to them and accents even more when cooked. He complains that it tends to ruin the taste of the dish and tends to steer clear from that vegetable. I on the other hand love it; and [...]

Pasta is such a staple dinner item in so many homes, it can get kind of challenging to make it interesting! But of course, thanks to hundreds of different types of pasta varieties, and also the packaged sauces that supermarkets horde for you, there are plenty of options to choose from, especially when different people in the same house have different tastes. Like I love penne and rigatoni, but my dear husband settles for nothing but linguine or fettucine. So if I have to feed him something else, I have to package it in a clever and tasty way so he can crib a little but still enjoy his food:) I generally like the sun-dried tomato alfredo sauce for my pasta, but this time I tried making the traditional Italian Marinara sauce at home, just to see if I could compete with Raagu and Bertoli!! It

Our family eats so much garlic I sometimes buy the large container of peeled fresh garlic from Costco that restaurants use! I've found it's a budget friendly way to spend about $7 on what would have cost me at least $50 at the grocery store. I use them for a couple weeks and then when I suspect they need to be used up quickly to stay fresh I mince the whole lot of them and freeze the minced garlic in the deep freeze, cutting off or scooping out amounts I need over the next month or two.We eat garlic bread about once a week. Typically it's a cheesy garlic spread of some sort. Garlic and cream cheese with either mayonnaise or sour cream is the basis of many... and here is one more!Garlic Cheese Spread1 - 8 oz. pkg. cream cheese1/4 c sour cream1/4 c fresh grated parmesan cheese2 T mayonna

Putting the pork chops in the marinade gives them a lot of flavor - they will become tender and delicious.You can adjust the marinade ingredients to suit your taste.Weight Watchers Grilled Mustard-Honey Garlic Pork Chops recipeMakes 6 servingsIngredients6 pork chops (3/4 - 1-inch thick)For the marinade1/3 cup liquid honey1/4 cup orange juice3 tablespoons Dijon mustard2 tablespoons apple cider vinegar2 teaspoons Worcestershire sauce1-2 tablespoon chopped fresh garlic1 tablespoon white wine1 tablespoon onion powderblack pepperPreparation1. Combine all the marinade ingredients in a bowl.2. Prick the pork chops all over with a fork, and place them in a shallow glass dish.3. Pour the marinade over the pork chops, and turn to coat well.4. Cover and refrigerate for 24 hours, or overnight (turning

This is a favourite of mine and my lady friends. We often have this with a Chinese meal as a side dish of vegetables. It takes about 15 - 20 minutes to cook, and comes from Ken Homs "Top 100 Stir Fry Recipes" book. The original Ken Hom version uses spring onions, but I am not a fan of them so usually leave them out.Ingredients450 g carrots1 tablespoon groundnut oil3 tablespoons roughly chopped garlic1 tablespoon finely chopped or grated fresh root ginger3-4 tablespoons water2 tablespoons roughly chopped corianderSalt and freshly ground black pepperStart off by peeling the carrots, then slice them at a slight diagonal, thinly. I think this makes for a more professional look than straight slicing.Heat up your wok to a high heat, add the oil. Heat the oil again until it is very hot. Add

Ingredients4 lbs shrimp1 cup butter , melted2 garlic cloves , minced1/3 cup parsley , chopped1/2 teaspoon paprika1 dash cayenne1/2 cup sherry wine2 cups soft breadcrumbsPreparation: Rinse shrimp, drop unshelled shrimp into boiling salted water. Cover; heat to boiling, then lower heat ans simmer gently until shells turn pink, about 5 minutes. Drain, cool in cold water. Peel off shells and remove vein that runs down back. To melted butter, add garlic, parsley, paprika, cayenne and sherry; mix. Place shrimp in greased individual casseroles or 11 x 7 baking dish. Spoon butter mixture over. Bake at 325F for 20 to 25 minutes or until crumbs brown. Sprinkle with additional parsley.

Red Lobster used to be one of my all time favorite restaurants. When I was growing up, occasionally during summer break, my parents would take my sister and I to lunch at Red Lobster... I LIVED for those cheddary garlic biscuits that they served. I think could still eat a whole basket if it were placed in front of me. Just the aroma of that buttery, salty, cheesy, garlicky goodness makes my mouth water!We don't visit Red Lobster much anymore, in fact, I can't remember the last time I went... but I still remember those little cheesy biscuits.This recipe is so super easy I'm a little embarrassed to share it! You will LOVE these biscuits. There are infinite varieties on how you could make and serve them. I've served these biscuits with soup, I've made them without garlic to go with breakfast

Thai Food INGREDIENTS:steamed rice 2 cupslarge prawns 12chopped garlic 1/4 cupground coriander roots 1 tbspground white pepper 1 tsplight soy sauce 1 tbspvegetable oil 2 cup**flower-shaped carrot and sweet basil sprigs for garnishing..Thai Food PREPARATION:..1. Wash, peel and devein the prawns. Discard the heads; leave the tail fins attached.2. Fry the garlic in oil over low heat until golden and fragrant. Drain the garlic.3. Take out most of the oil. Leave about 2 tablespoons in the skillet Fry the ground coriander roots until fragrant. Add the prawns and fry until they are cooked. Season with soy sauce and pepper Add the fried garlic and mix together.4. Press the steamed rice into a mold. Turn over on a serving plate. Put the garlic prawns alongside the rice. Garnish with flower-shaped

Thai Food INGREDIENTS:steamed rice 2 cupslarge prawns 12chopped garlic 1/4 cupground coriander roots 1 tbspground white pepper 1 tsplight soy sauce 1 tbspvegetable oil 2 cup**flower-shaped carrot and sweet basil sprigs for garnishing..Thai Food PREPARATION:..1. Wash, peel and devein the prawns. Discard the heads; leave the tail fins attached.2. Fry the garlic in oil over low heat until golden and fragrant. Drain the garlic.3. Take out most of the oil. Leave about 2 tablespoons in the skillet Fry the ground coriander roots until fragrant. Add the prawns and fry until they are cooked. Season with soy sauce and pepper Add the fried garlic and mix together.4. Press the steamed rice into a mold. Turn over on a serving plate. Put the garlic prawns alongside the rice. Garnish with flower-shaped

This is one of those super fast,super tasty go to chicken dishes when I am in a hurry to get food on the table.Or if I am just plain lazy and do not want to fuss over dinner. This is a light tasting chicken dish that I usually reserve for warmer months witha salad and fresh garden veggies,but I was in the mood for it tonight so I broke down and made it. the chicken takes less than 30 minutes to prepare from beginning to end.I make sure that I pound the chicken breasts uniformally flat . The chicken cooks with a bit of a crunch to it and the sauce is so good. Lemon Garlic Chicken4 boneless skinless chicken breasts1/4 c flour1 tsp each salt and pepper (or to taste)2 teaspoons oil1/2 cup chicken broth1 teaspoon minced garlic2 teaspoons fresh lemon juice1 teaspoon butterIn a skillet heat oil o

Today, science has finally caught up with my grandmother (who lived to be over 100). They have found that garlic actually lowers blood pressure and that those who eat garlic on a regular basis generally have lower blood pressure readings. Of course, science can explain why this is true. More: continued here

A little flavorful soufflé with garlic, rosemary and Parmesan cheese. This soufflé makes a nice and elegant starter. It also makes a wonderful side dish that goes especially well with lamb.  Read more »

1/4 cup butter 8 ounces fresh mushrooms, quartered 1 teaspoon Cajun seasoning 1 teaspoon minced garlic 24 shucked oysters, quartered 1/2 cup whole corn kernels, blanched 2/3 cup French-style green beans, chopped 2 tablespoons chopped pimento peppers 1/2 cup seafood stock 10 ounces fresh linguine pasta 2 tablespoons butter 2 tablespoons all-purpose flour 2 tablespoons chopped fresh parsley 3 tablespoons thinly sliced green onion 4 ounces crabmeat In [...]

You know I'm really hard pressed for time these days especially with Chinese New Year just less than a week away. Hence, I used my (water) oven a lot so I can work on other stuff while my trusty helper do the rest of the cooking.You need an oven or toaster to make this dish. If you don't own one, you can steam it but the dish will be 'watery'. Not that nice plus you won't have the brown top effect.If you have been following my blog, you might know my son only eats Cod (expensive taste buds). So for this dish, I used Cod as usual. You can use other white fish instead but I must say Cod tasted a lot better. It tasted sweet.Ingredients:1 Cod (I used the tail part and it's about 7" long)A dash of pepper and salt 1 teaspoon Olive Oil if not using CodGarlic Mayo:3 clove Garlic1 teaspoon Garlic

I am starting this new section 'Indian Cooking Basics 101', where in you can find the basic items that are frequently used in indian cooking. Here you can find the spice powders, pastes, and basic sauces. These are like building blocks of the Indian cuisine. Here goes the first one in the list -- Ginger Garlic Paste.. Indian cooking is incomplete without the mighty GG paste aka GINGER-GARLIC paste. Whether you are making chana masala or biryani , Ginger Garlic paste is a must for authentic Indian flavor. The ginger garlic paste has that earthy taste that raises the flavor quotient of... For this complete recipe, more delicious simple recipes, photos and other content visit my website at www.curryinkadai.blospot.com

We were a family of five before my brother and I got married…and those were the days when mother made Sundays special and a day that was remembered. The three of us, my brothers and me stayed home on Sundays for mother's special Sunday lunch. But with time, I got married , soon to be followed by one brother. He moved places and so did I, but the tradition of Sunday lunch still continued at home with the three of them. According to the mother, it gets even better when all her children visit when they find time.One particular factor that mother insisted was the family coming together at every meal. Coming back to the Sunday lunch, mother cooked up a feast while the maid and I helped in chopping and laying the table and mother's table wares..The lunch usually extends to more than an hour af

 Humans often enjoy a little (or a lot) of garlic in their food because it’s quite tasty and many believe that it has wonderful health benefits, ranging from supposed parasite control and blood thinning to keeping away vampires. However, garlic (and its relatives) are bad news for our pets. Both dogs and cats can be poisoned by any member of the Allium species of plants, which includes garlic, onions, leeks, chives and others. Cats are typically harder to poison because of their fussier eating habits. (more…)

4 boneless, skinless chicken breast halves (about 1 lb.)1 egg white1 Tablespoon cornstarch1 Tablespoon dry white wine or sherry4 green onions1 teaspoon minced gingerroot3 teaspoons minced fresh garlic (about 6 medium cloves)2 Tablespoons vegetable oilHot cooked riceSAUCE1 teaspoon crushed chili paste (sambal oelek) or more to taste2 teaspoons sugar1 teaspoon cornstarch2 teaspoons rice vinegar1 Tablespoon water2 Tablespoons dry white wine or sherry2 Tablespoons soy saucePlace chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes.Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat wok or frying pan, add oil, and stir−fry chicke

Garlic Press This is one of the few things that I use almost daily in my kitchen. I am a fanatic for garlic. I love it roasted or sauteed. I love the bite it adds to everything from chili to salsa. I love how the fragrance of fresh garlic cooking fills the whole house, and starts eager stomachs rumbling. I grew up using garlic salt. We put it in our homemade marinara sauce. We used it to make

In order to stay healthy on the Spice Girls‘ world tour, Geri Halliwell (Ginger Spice) is eating huge amounts of garlic. The 35-year-old singer is determined to keep fit for the group’s grueling schedule and has been consuming a diet packed with the smelly vegetable along with beetroot and carrots. A source said: “Geri worked so hard to prepare for the tour. The fans mean so much to her and she is scared about letting them down if she were to get ill. She wants to perform to the best of her ability every night.” [Source] Geri is also doing yoga everyday to help her stay in a good shape.

I had never wanted to roast chicken after my hubby bought me an oven. Well, I had tried roasted chicken and turkey before and find it too dry and almost tasteless except of the skin. The other day, not knowing what came over me, I bought a copy of Women's Weekly. I used to buy this magazine when I was still working. I have since stop buying it for coming to 6 years. Anyway, I found this recipe in the magazine and since I have most of the ingredients, I thought I'll get it a try.It's really good and like what the recipe says, the flesh is moist and succulent. Oooo ... and the garlic ... tasted so good with the chicken. Even my hubby who hates garlic said so too. Oh and the taste and smell of lemon ... hmmm ....Try this for Christmas!Ingredients:1.8kg Chicken (I used a smaller chicken)1 Lemon, quartered30 gloves Garlic, skin intact1 cup Chicken Stock1 cup White WineMarinade:5 tablespoon Olive Oil4 sprigs fresh thyme, stem s removed (I used 1 tablespoon Dried Thyme)3 sprigs fresh Rosem

Overview Common garlic has made consistent appearances in history since the beginning of time. The humble garlic’s many given names reflect just how wildly received and valuable a herb it is to us. More significantly, the garlic’s minute size indicates the fullness of flavor and unmatched alchemy that it brings to any cuisine. Garlic was placed on a pile of stones (made for offerings) at crossroads as part of supper rituals for the Greek goddess Hecate in ancient Greek. Garlic is generally placed under two categories by botanists – “Sativum: Soft necked garlic” and “Ophioscorodon – Hard necked garlic”. The hard necked garlic is the original garlic while the soft necked garlic came about only trough years of cultivation by farmers. While, China is the biggest produc

INGREDIENTS1 tablespoon vegetable oil 1 (2 pound) boneless pork roast salt and pepper to taste 4 sweet potatoes, quartered 1 onion, quartered 6 cloves garlic 1 (14.5 ounce) can chicken broth DIRECTIONSHeat oil in large heavy skillet. Season meat with salt and pepper, and brown in oil. In a slow cooker, layer sweet potatoes, onion and garlic. Place browned roast on top of vegetables, and pour in chicken broth. Cover, and cook on low setting for 6 hours. Did you know Allrecipes is home to over 400 crock pot recipes? Click here to visit our complete collection.SUBMITTED BY: Brandy PHOTO BY: Rookie (Allrecipes.com)

Garlic has long been touted as a health booster, but it’s never been clear why the herb might be good for you. Now new research is beginning to unlock the secrets of the odoriferous bulb. In a study published today in the Proceedings of the National Academy of Sciences, researchers show that eating garlic appears to boost our natural supply of hydrogen sulfide. Hydrogen sulfide is actually

The best way to eat Kangkong (water convolvulus) is either to stir fry it with belacan or blanched and dipped in prawn paste eaten together with cuttlefish. I was not planning to cook kangkong without chilli but due to absent mindedness, I bought kangkong without buying chillies. Left with no choice, I had to do some improvisation and decided to give it a stir fry minus chillies. I had with me tender shoots of kangkong, homegrown by some villagers nearby. Most of the stems were used as they were young shoots and not overly fibrous. I was pleasantly surprised that a simple stir frying with garlic and pre-soaked dried prawns brought out the natural hint of sweetness in the vegetable. Unlike stir frying with belacan which may overpower the taste of the vegetable altogether, this stir fry keeps it light. This is my recipe for Stir Fried Kangkong with Garlic (more…) ShareThis

A fabulous garlic bread is every bit as complimentary to a great bowl of pasta as a great icing is to a cake. If the icing is only fair, it is hard for the cake to really stand out. Lets say you go to a restaurant. They bring out an incredible bowl of steaming hot pasta and the first thing you try is the garlic bread. If the garlic bread is only mediocre, the pasta will have a really hard time selling itself. If after the first bite you grab the whole bread basket claiming it as your own, even a fair pasta will at least have a chance!There are a few components to making great garlic bread. Chief among these is a good bread. I like using a good sourdough from a specialty store. These stores have sprung up all over and carry all kinds of organic products from fruits and vegetables to baked items. These often have great sourdough breads. I usually buy it sliced. I lay out the slices on a cookie sheet and liberally apply butter to just the top of each slice. I then lightly sprinkle garlic

Bruschetta is a traditional Italian appetizer or antipasti, as you see it listed in a menu in an Italian restaurant, and definitely my favorite! I love bruschetta, especially the one that they serve over at the CheeseCake factory. They bake a special bread which is more fluffy, like a pizza base; but the traditional bruschetta is supposed to have a hard italian crusty bread for a base, and is topped with tomatoes, garlic, and basil, in the least. I like my own version though, which also includes onions and parmesan cheese:) So here's my recipe for this tasty snack which is very simple and easy to make, and healthy too! Ooh! I still have the lovely smell of garlic and the tomatoes and herbs in my nose!!Ingredients4 large ripe and juicy tomatoes1 garlic clove, minced1/2 cup onions - chopped finely1/4 cup loosely packed fresh basil leaves - chopped1 tbsp dry oregano flakesSalt and freshly ground pepper to taste1/2 cup shredded parmesan cheese (goat cheese or mozarella tastes great too)1/

Scientific Name: Allium sativum Biological Background: This bulbous plant is closely related to onions, leeks, chives and is a member of Allium vegetables. Garlic is native to Central Asia, and has been cultivated for at least 5,000 years. Nutritional Information: Due to its use as a spice, garlic provides insignificant amount of nutrients. Healthy FoodShare This

1/4 cup fresh lemon juice 1 tsp Worcestershire or soy sauce 3 garlic cloves, minced 3/4 tsp lemon pepper 1/4 tsp ground red pepper 2 Tbsp light butter, melted 1 1/4 lb shrimp 2 Tbsp chopped fresh parsley Preheat oven to 425 F. Arrange shrimp in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Combine lemon juice and [...]

1/4 cup fresh lemon juice 1 tsp Worcestershire or soy sauce 3 garlic cloves, minced 3/4 tsp lemon pepper 1/4 tsp ground red pepper 2 Tbsp light butter, melted 1 1/4 lb shrimp 2 Tbsp chopped fresh parsley Preheat oven to 425 F. Arrange shrimp in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Combine lemon juice and [...]

Dondi (its our nickname) or Dondakaya used to be my most favorite vegetable of all when i was a kid. I used to have this tindora curry atleast twice a week for lunch, and that used to make my moms... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

I love to make things with my home grown herbs. This is one recipe I am very very fond of and I wanted to share is with everyone who reads this blog. Its also low calorie by the way so you don’t have to worry about it ruining your diet and because it uses instant mashed potatoes its very quick also. 1 head roasted garlic (recipe included) 1 instant potatoes to serve 8 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary 1 tsp olive oil Heat your oven to 350 degrees. Cut the top off of your head of garlic and drizzle lightly with olive oil. Wrap in tinfoil and bake in your oven for 45 minutes. While this is baking mix up your potatoes and chop your rosemary so that its very fine. If its dried you won’t be able to chop it, just grind it up in a spice grinder to a powder. When the garlic is done take it out of the oven and squeeze the roasted cloves out (don’t burn yourself) and mash them into a paste with a fork (that parts really easy).

Garlic Mashed PotatoesThis easy-to-clone dish comes with many of the tastyentrees at the restaurant chain or can be ordered up,pronto, on the side. It's a nice clone to have aroundsince it goes well with so many dishes, Mexican or otherwise.Just give yourself the time to bake and cool the potatoes.Be here at TSR next week for a big clone request from thesame "always fresh ingredients" Mexican food chain.4 medium/large russet potatoes1 tablespoon butter1 tablespoon minced fresh garlic (3-4 cloves)3/4 cup water1/2 cup cream3/4 teaspoon salt1/8 teaspoon black pepper1. Preheat oven to 400 degrees.2. Bake the potatoes by first rubbing them lightly with oiland then baking them in the preheated oven for 1 hour untilthey are tender. Cool.3. Mash potatoes and remove about half of the skin. You wantto leave the rest in.4. Melt the butter in a large suacepan over medium heat, thenadd garlic and saute for 5 minutes.5. Add the remaining ingredients to the pan and cook for 5-10minutes while stirrin

Garlic, there's nothing like the smell of garlic. It's great in soups and sauces, roasted with meats or on it's own, and it's wonderful mixed with butter and slathered on bread and then baked.The scientific name for garlic is Allium Sativum. It is related to the lily and the onion. Although related to the onion, and having a flavor that very slightly resembles that of an onion, garlic does not bring tears to the eyes when chopped.When buying fresh garlic, be sure that the head feels very firm when you squeeze it. Over time, garlic will soften and begin to sprout, which turns the garlic bitter. To store fresh garlic, keep it in a dark, cool place, such as the basement. Do not refrigerate or freeze the garlic, as it will begin to loose it's taste.To peel a clove of garlic, place it on a cutting board, and put the flat of the blade of the knife against it. Press down on the other side of the blade with the heel of your hand, flattening the garlic slightly. The skin will come right of

2 pounds large shrimp (about 28) — shelled, leaving the tail and the first joint of the shell intact, and deveined 1 1/2 teaspoons salt 8 garlic cloves — sliced thin lengthwise 1/2 cup olive oil 1/4 pounds thick-sliced cooked ham — chopped 1/4 teaspoons dried hot red pepper flakes 1 red bell pepper — chopped 1/3 cup sherry (recommended: Oloroso) Minced fresh parsley [...]

2 pounds large shrimp (about 28) — shelled, leaving the tail and the first joint of the shell intact, and deveined 1 1/2 teaspoons salt 8 garlic cloves — sliced thin lengthwise 1/2 cup olive oil 1/4 pounds thick-sliced cooked ham — chopped 1/4 teaspoons dried hot red pepper flakes 1 red bell pepper — chopped 1/3 cup sherry (recommended: Oloroso) Minced fresh parsley [...]

1 loaf of Italian bread2 cloves garlic, mincedOne half cup olive oil1 tsp. ground oregano1 Tbsp. balsamic vinegarSlice bread into one half inch slices. Combine garlic, oil, oregano and vinegar and mix well. Brush each slice of bread with the mixture and broil several inches away from heat until golden brown.Tips : Just have a small piece.

From the earliest times garlic has been used as a food. Garlic has been used as both food and medicine in many cultures for thousands of years, dating as far back as the time that the Egyptian pyramids were built. Here you can see that garlic can be used ornamentally as wellThe leaves, stems(scape) and flowers(bulbils) on the head(spathe) are also edible and most often consumed while immature and still tender.You can grow your own garlic and now is the time to get started. Garlic can be grown in spring as well, but to get the biggest and best bulbs the plant needs the winter time to set its' root system and begin to set its' bulb as well.Plant from October 1st through November 1st or anytime right after the first killing frost.Leave the outer skin on the bulbs and do not separate cloves fr

Eating garlic is one of the best ways to lower high blood pressure and protect yourself from cardiovascular disease. A new study from the University of Alabama at Birmingham (UAB) shows this protective effect is closely linked to how much hydrogen sulfide (H2S) is produced from garlic compounds interacting with red blood cells.The UAB researchers found this interaction triggered red blood cells to release H2S, which then led to the relaxation of blood vessels. Fresh garlic was used at a concentration equal to eating two cloves. The resulting H2S production caused up to 72 percent vessel relaxation in rat arteries.This relaxation is a first step in lowering blood pressure and gaining the heart-protective effects of garlic, said David Kraus, Ph.D., a UAB associate professor in the Departments of Environmental Health Sciences and Biology and the study's lead author.Click here to see the rest of this article in Medical News Todaypermalink TechnoratiPhilippine Nursing http://Philippinenurs

TUESDAY October 16, 2007 (Foodconsumer.org) -- Eating garlic helps lower high blood pressure and protect against cardiovascular disease, according to a new study published in the journal Proceedings of the National Academy of Sciences (PNAS). The study by researchers from the University of Alabama at Birmingham (UAB) showed the protective effect is determined by the amount of hydrogen sulfide (H2S) produced from garlic compounds when they interact with red blood cells in the body. The UAB researchers found the released H2S led to relaxation of blood vessels, lowering the blood pressure and in rats the resulting H2S caused up to 72 percent relaxation of arteries. For humans, the effective dose is two cloves a day. Early studies have showed that garlic provides protection against a myriad health conditions including diabetes and cancer. The current study by David Kraus, Ph.D., professor in the Department of Environmental Health Sciences and Biology and colleagues was mean

According to the latest research it is the smelly ingredient in garlic that is good for your health. That smelly ingredient is a chemical called allicin which is responsible for the bulb’s antisocial reputation but researchers say it acts as a chemical messenger in the body that protects the heart. [...]

These are the best dinner bread rolls that I have ever made.I bake them in a muffin pan and they smell wonderful while cooking.I serve these with roasts, stews, soups ....anything really.My husband requests these a few times a week.You can add other vegetables (carrots,green onion etc)as well.And you can substitute Old Bay Seasoning for the garlic salt in the butter topping.Garlic Biscuits2 cups all purpose flour 3 teaspoons baking powder 1 teaspoon salt 2 tablespoons sugar 1 egg, beaten 1 cup milk 1/4 cup melted butter 4 garlic cloves, minced 1 medium onion, diced Topping1/2 stick butter,melted1/4 tsp garlic saltHeat oven to 400°F. In a large bowl, mix flour, baking powder, salt and sugar. In a small bowl, mix together egg, milk, garlic and onion. Make a well in the center of dry ingredients and pour in the egg mixture and melted butter. Mix together using as few strokes as possible. the batter should have small lumps in it. Pour into 12 muffins tins coated with co

Editor’s Note: This is the fifth in a series of posts from Jeff Gates, the New Media Lead Producer for the Smithsonian American Art Museum and Managing Editor for its blog, Eye Level. Jeff is on a family vacation, which sounded like a great excuse to publish his trials and tribulations from the road. You can read all of Jeff’s posts here. My life long dream of tasting garlic ice cream would finally be realized. After a few days in the clean mountain air of Yosemite it was time for a change. So the family trekked across California’s central San Joaquin Valley to Gilroy with its pungent garlic-infused atmosphere. Truly. As we wound our way down the slopes of the Diablo mountain range just east of the city we rolled down the windows to smell the bulb that would be the center of attention that third week in July. We were on our way to the annual Gilroy Garlic Festival. To be honest, we were really on our way to visit my sister, Pam, and her numerous corn snakes who live in