 |
 |
|
|
| |
| |
| |
|
|
| Articles about Garlic |
| Spinach Fettucini with Cherry Tomatoes in Garlic & Wine Sauce | | 2008-08-19 23:40:16 | | There's nothing like a plate of spinach fettucini served as dinner on a weeknight, especially when its smelling of garlic and looks as pretty as this one! Improvising pasta recipes is one of my favorite cooking adventures, and this time the lucky choice was spinach flavored fettucini. Initially, I wanted to go for sun-dried tomatoes, but the pack of inviting cherry tomatoes looked so beautiful beside my green pasta, that I had to include them in the recipe. Garlic and pine nuts were definitely...
Please Click the Title for the Full Post
| | By: Fun and Food | | |
| | | ramen rating: q-cup kyushu garlic | | 2008-07-13 20:41:29 | |
The made-in-Taiwan Q-cup ramen is a “Kyushu garlic” flavor (read tonkotsu and garlic) and features pig-faced naruto. I’ve always been a sucker for instant ramen with “piggy naruto”, though I never could figure out the relationship between pigs and naruto, but I digress.
The bowl ramen is barely half the size of most other bowl ramen, and is for anyone looking for a quick, light snack. Toppings are typical: corn, bits of carrots, cabbage, and green onions. And, oh, I think I found one small corn-kernel-sized piece of meat. The meat actually has a distinct pork flavor to it, unlike a lot of the “mystery meat” slices you get with some of the cheaper bowl ramen, and it tasted like an itsy-bitsy piece of salted hard ham.
The noodles were typical instant ramen noodles, not the thinner noodles you’d expect with “Kyushu” ramen. They were a bit bland, and even though I accidently cooked them a bit longer than you’re supposed | | By: ramen ramen ramen | | |
|
|
|
| Chicken & Wild Garlic Squares | | 2008-04-17 19:37:21 | | 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°C for about 20 minutes (it really depends on the oven).Note: Inspired by the posts from The Journal of a Girl who Loves To Cook and Beau á la louche, made for Weekend Herb Blogging event hosted thi | | By: Palachinka | | |
| | Garlic-Roasted Asparagus Recipe | | 2008-04-09 11:29:52 | | 1-1/2 pounds fresh asparagus spears
2 to 3 cloves garlic, thinly sliced
2 to 3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Snap off and discard woody bases from asparagus.
Place asparagus and garlic in a 15 x 10 x 1 inch baking pan.
Drizzle with oil, and sprinkle with salt and pepper. Toss to coat.
In a 450 [...] | | By: Recipes from Grandma | | |
| | Baked Rigatoni Pasta with Homemade Garlic and Basil Marinara Sauce | | 2008-04-03 23:40:22 | | 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...
Please Click the Title for the Full Post
| | By: Fun and Food | | |
|
|
|
| Garlic | | 2008-03-24 13:35:00 | | 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: | | By: Art Painting Weekly | | |
| | Health Benefits of Raw Garlic | | 2008-03-21 10:19:00 | | 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. meat, fried foods, coffee and alcohol. This causes symptoms like red eyes, bad breath, constipation, yellow urine, a yellow tongue moss and acne. If you have these kinds of symptoms, eliminate or great | | By: Health Articles - Information on Health, Health Ca | | |
| | Garlic and High Blood Pressure | | 2008-02-11 13:02:48 | | 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
If you [...] | | By: Online Business Alliance & Niches | | |
| | Panchvati Garlic Dal (Mixed Lentil Soup) - A Healthier Choice | | 2008-02-04 00:06:05 | | "Dal", or Lentils, are a part of the staple food for Indians, and hence it gets tricky to come up with different variations that can make this daily bowl of soup/dal more interesting. Almost every one has a tried-and-tested dal recipe, and it's a challenge to drift away from that and try something new! especially when that's a main course deal you are counting one:) But bored with the regular style of Dal we eat every time with rice, I decied it was time to try something new. So i made this Panchvati Dal (totally a name I concocted!) which combines 5 different types of lentils cooked together, and flavored with garlic, spices, ghee, green chilies and quite a bit of cilantro. The mixture of dals gives this a nice thick texture, and the aroma of ghee (clarified butter) makes it a treat to consume even by itself, perhaps as a lentil soup! For the Indian palette, combine it with parathas or plain Jeera Rice, and you are all set for a delicious meal!IngredientsI used 5 kinds of lentils in t | | By: Fun and Food | | |
| | Aloo Mattar Kurma (without onions and garlic) | | 2008-01-25 04:36:00 | | Ingredients (Translation)2 Big boiled potatoes1/2 cup boiled peas2 tbsp curd (optional)Salt to tasteA small piece of cinnamon1 Cardamom2 Cloves2 tsp gheeFinely chopped coriander leavesGrind for masala1/2 tsp ginger paste/grated1/2 tsp coriander seeds1/2 tsp poppy seedsGreen chillies as per taste3 tbsp grated coconut1/2 tsp aniseed (saunf)Grind the masala to a smooth paste using water.Heat ghee, add the cinnamon, cloves and cardamom and mix well. Add the masala paste and fry well for 2 minutes.Ad | | By: Simple Indian Food | | |
| | Asian-style Spaghetti with Garlic and Cilantro | | 2008-01-07 13:24:54 | | Pasta or Noodles are the most-favored quick-fix meals in a lot of families. But the recipes we use can tend to get fairly monotonous, and we start craving for a change of taste pretty soon! A few variations would be choosing different styles of pasta, changing the sauces, and adding thai or asian spices to it. But I had tried almost all possible variations, and it was time to try something new, a fusion between the cuisines I enjoyed, a hand at pairing up some unique flavors! So I decided to combine two of my favorite dishes, the Veg Hakka noodles and the Garlic Spaghetti Pasta. I too the basic pasta, and instead of opting for tomato-basil or cream sauce, I went for the asian soy sauce. Fo the flavor, I used garlic and Cilantro, a pretty unique blend to noodles, but try it before you feel it's not a good choice! I aslo added some sweet chilli sauce for the thai influence, basic veggies and some chopped green onions. The result, a totally scintillating plate of noodles, with all the right balance of flavors, set off by the unique taste of cilantro and the fresh smell of garlic. Even the soy-sauce glazed onions and capsicums added to the inviting look! Try it, you will surely love it!:)Ingredients1 packet spaghetti noodles5-6 cloves of garlic1/2 cup of fresh cilantro, and some more for garnish5-6 tbsp soy sauce2 tbsp sweet chilly sauce (Maggi)2 tbsp regular ketchupsalt and black pepper - to taste1 cup chopped capsicum - long slices1 cup chopped red onions - long slices2 tbsp chopped green onions2 tbsp crushed peanuts (optional)2 tbsp oilMethodBoil and cook the spaghetti in water with 1 tbsp oil as instructed on the packet.Take a non-stick pan, add 2 tbsp oil and add the chopped garlic, onions and capsicum. When they turn caramelzed and have a glaze, add the soy sauce and salt. cover with a lid and cook for 5-7 mins on medium-low flame. Then add the Maggi sweet chilli sauce and ketchup, and throw in the crushed peanuts and the chopped cilantro. Mix well, add the chopp | | By: Fun and Food | | |
| | Garlic Chicken | | 2007-12-20 20:24:34 | | 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 | | By: cookbook n recipes | | |
| | Stinking Garlic. | | 2007-11-19 13:45:00 | | November 20 ... Sir John Harington, the “saucy godson” of Queen Elizabeth I, and the man who first got the idea of the flush toilet died on this day in 1612. The idea never came to anything in Harington’s lifetime – the idea was well ahead of its time, and he was also perhaps too busy being what we would call in Australia “a larrikin”, getting into various scrapes that did not impress his godmother. It was over two hundred years before Thomas Crapper in nineteenth century England made the concept real (Victorian England was exactly the right time and place for such an invention), for which we will all be forever grateful. Harington is not featuring in today’s story on account of his method of disposing human excrement - although one could argue its relevance to a food blog – but because of the quotation attributed to him on the topic of garlic. "And scorn not garlic like some that think, it only maketh men wink and drink and stink" Harington was an author a | | By: The Old Foodie | | |
| | Italian Bruschetta - A perfect blend of tomatoes, onions and herbs on garlic-flavored bread! | | 2007-11-14 15:09:23 | | 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/ | | By: Fun and Food | | |
| | Benefits of Garlic | | 2007-11-10 05:01:40 | | 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 | | By: Healthy Foods | | |
| | Garlic Mushrooms | | 2007-09-11 16:03:00 | | Cooking and Prep time: 30mins Ingredients : 4 Very Large Mushrooms 50g/2oz Butter 2 Garlic Cloves, finely chopped Salt and Black Pepper 4 tbsp Freshly Chopped Parsley 4 Pieces of Ciabatta Bread Instructions : 1. Preheat the oven to 180C, 350F, Gas Mark 4 and lightly grease a shallow oven dish which is large enough to take the mushroom caps in one layer. 2. Remove the stalks from the mushrooms and set aside. Place the mushrooms in the prepared dish, dot each with a dot of butter, season with salt and pepper then cover the dish with foil and bake for 20 minutes. 3. Meanwhile, cut the pieces of ciabatta almost in half lengthways as if you were going to make a sandwich, op | | By: Forex trading, stock trading,trader,forex broker,a | | |
| | Trudeau Garlic Press | | 2007-08-26 21:51:03 | | Product DescriptionGarlic press, chrome-plating, self-cleaning, dishwasher safe, carded. Customer ReviewsGreat Garlic PressBy J. Cooper (Seattle, WA) We use a ton of garlic in our house and I am always looking for an easier way to chop/mince my garlic. I recently got the Trudeau press and love it. It has a nice weight in the hand ( I hate when the press feels too light) and does a good job with the mincing. Also, I was able to get more than one clove in it...another plus. It's fairly easy to clean (handle flips around to press out the sticking pieces) AND it goes into the dishwasher. Check PriceGreat valueBy T. R. Sullivan Having spent many many years with run of the mill presses, I had no idea this type existed. Thanks to Cook's Mag I got turned on to the Trudeau. It is night and day different from the others, the construction is very heavy, solid. It has a handy cleaner attached for one step operation, the garlic is completely extruded, skin & all the rest stay behind. You'll neve | | By: Really Cool Gadgets, New Gadget Review, Gadget New | | |
| | The Garlic Smoosher | | 2007-08-22 16:18:58 | | OK, it’s officially called The Garlic Twist, but a friend of my wife’s and mine (who we purchased one for after he fell in love with ours) wrote to thank us for “The Garlic Smoosher,” and I think that’s a much more catchy name.
Need to finely chop or mince garlic? You NEED this. Ever tried [...] | | By: The Frog Bog | | |
| | Roasted Garlic Mashed Potatoes with Basil | | 2007-08-13 00:07:46 | | Another Basil Recipe. No need to let is go to waste.
Ingredients:
4 unpeeled garlic cloves
3 medium baking potatoes, pared and quartered
6 to 8 fresh basil leaves, cut into thin strips
1/2 cup skim milk
Dash of cracked pepper
1/4 to 1/2 teaspoon salt
2 to 4 tablespoons butter or margarine (optional)
Directions:
Roast garlic in oven or toaster oven at 375F [...] | | By: Quietly Into the Night | | |
| | All You Can Eat Shrimp with Green Onion, Garlic & BBQ Spices | | 2007-07-28 03:14:33 | | ¼ cup smoked sweet paprika
2 tablespoons ancho chile powder
2 tablespoons light brown sugar
2 teaspoons ground cumin
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 lbs (21-24) large shrimp, shell on
6 tablespoons canola oil, divided
12 cloves coarsely chopped fresh garlic, divided
½ cup thinly sliced green onion
1. Whisk together the paprika, ancho powder, brown sugar, cumin, salt and [...] | | By: Food Hype | | |
| | Pasta with Zucchini and Roasted Garlic | | 2007-07-22 18:40:00 | | Energy: 512 kcalIngredients:1 pound Rotini, twists or spirals-uncooked;8 medium cloves garlic - peeled;1/2 teaspoon dried thyme;1/2 teaspoon dried rosemary - crushed;2 tablespoons vegetable oil;3 medium zucchini (about 5-6 cups) -- coarsely grated.Instructions:Preheat oven or toaster oven to 450єF. Lay a 12-inch-square piece of foil on the counter and put the garlic on it. Sprinkle the thyme and rosemary over the garlic. Pour the oil over the garlic and herbs. Draw up the edges of the foil and make a sealed packet. Bake 20 minutes.While the garlic is baking, cook pasta according to package directions. Two minutes before pasta is done, add the zucchini to the pasta cooking water. Cook two minutes. Drain zucchini and pasta.Open the foil and mash the garlic lightly with a spoon. Toss with the pasta and zucchini, season with salt and pepper and serve. | | By: Cooking at home is very simple! | | |
| | with garlic | | 2007-05-06 15:21:37 | | i didnt go to sleep when i should. i stayed up to watch the fabulous baker boys - it was quite good. i liked tthe ending. never trust a happy ending,. it's not real, not part of life. you're just wathcing someone else's sully dream. abandoned. ugh. broken. there is no purpose to this. i'm just giving my fingrs something to do while their arms just lie here in the dark, staling banquets to be bitten by my mystery assassin in the night. alone. i shjudder to think what all this is doing to my grammatical reputation. write though me . write fast. there is pasta on the hob, old tobacco down the drain, and i sit here curdling thoughts to a thick that when the milk's drunk quick go insane | | By: The Boy Who Could But Didn't | | |
| | Garlic Day. | | 2007-04-18 21:59:00 | | Today, April 19th …The plant of the day according to the medieval calendar is garlic (Allium sativum*), dedicated to St Leo. I have no idea why he should have garlic dedicated to him, but I am grateful as it gives us an excuse to have bloggy fun with garlic.Garlic probably has more folklore associated with it than any other plant food, which is not surpising due to its ancient origins (more myth-making time), widespread distribution (more myth-making people) and its strong smell and pungent taste (more provocative of opinion).Ancient and smelly plants inevitably end up with medicinal and mystical attributes (which may be the same thing), and garlic is no exception. Historically it has been claimed to cure a whole alphabet of diseases from asthma, baldness, consumption and dropsy to at least as far as leprosy and plague, and to be useful to ward off the evil eye, evil spirits, evil snakes, and evil vampires.As for its culinary use, the world seems to be divided into two camps – the | | By: The Old Foodie | | |
| | Roasted Garlic Oven-Baked Chicken | | 2007-04-05 07:09:00 | | Ingredients1/2 package (7.2-ounce size) Betty Crocker® roasted garlic mashed potatoes (1 pouch)1/2teaspoon ground red pepper (cayenne)1egg1/2cup buttermilk3- to 3 1/2-pound cut-up broiler-fryer chicken1/3cup butter or margarine, meltedPreparation1. Heat closed medium-size contact grill for 5 minutes. In shallow bowl, mix taco seasoning mix and oregano. Brush chicken with oil; coat with taco seasoning mixture. Place chicken on grill. Close grill. Grill 4 to 6 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).2. Meanwhile, in 1-quart saucepan, heat barbecue sauce, chili sauce and cumin to boiling over medium-low heat, stirring occasionally. Serve sauce with chicken. Oven Directions: Heat oven to 375°F. Line shallow baking pan with foil or spray with cooking spray. Place coated chicken in pan. Bake 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).High Altitude (3500-6500 ft): Grill chicken 6 to 8 minut | | By: Forex trading, stock trading,trader,forex broker,a | | |
| | Sautéed Spinach with Onions & Garlic Confit | | 2007-03-14 22:46:00 | | OK, first off, I love sautéed greens—let’s just get that out of the way. I look like a meat and potatos guy but when left to my own devices, I admit it, I’ve got a couple cloves of roasted garlic and some diced shallots or onions in the pan, a little unsalted butter and garlicky olive oil and I’m rinsing the spinach. So, my wife L is coming home late, I’m hungry and reading the Cooking Journey food blog and Shayla has made some sautéed greens with shallots and it looks so good—and green, so very, very green. I think, yeah, I’ll have some of that. I had the garlic cloves minced and in the pan with the onions and the bunch of organic spinach glistening emerald before I remembered I had the Fine Cooking issue that she used (December 2006, on the back flap). So as I was sitting down with my big bowl of green garlicky goodness, enjoying that scratchy teeth feel you get, I scanned the recipe. I don’t know if I could give up the garlic cloves in place of the coriander and red pepper (although L might like me to). I prefer a much simpler and less spicy dish (not spicy hot, but spicy complicated), I like the peppery flavour of the spinach mixed with the warmth of the onion and garlic, and just a pinch of Fleur de Sel. SAUTÉED SPINACH WITH ONION & ROASTED GARLIC CONFITThis also works well with other greens, I particularly like it with rapini.Ingredients1 tbsp unsalted butter¼ cup finely diced onion (or shallots)2 cloves minced roasted garlic (Garlic Confit - recipe follows)1 tbsp garlic oil (again, recipe follows)1 bunch fresh organic spinach (thoroughly washed), longer, tough stems removed and discarded (I save all veggie cuttings in the freezer for stock).MethodIn a big fry pan stir the butter, oil, garlic and onion over medium heat until the onion is soft. Add the spinach. Cook spinach (I read a recipe recently that suggets while cooking the spinach you should be “stirring furiously,” I prefer “calmly” using tongs to turn the greens around so e | | By: Diary of a Feeder | | |
| | Beef Barley Soup with Cheesy Garlic Bread | | 2007-03-11 16:32:00 | | Once, sometimes twice, a week I make a batch of soup. My wife and I takes turns deciding what type I will make and then on my way home from work I’ll stop in at the organic market and pick the ingredients up fresh. This week was L’s choice and reaching back into her comfort food memories she picked Beef Barley soup. I did a quick search and found a great recipe from February 2000 issue of Bon Appétit. I hadn’t fully read the recipe until I got home and found that before the meat gets added the soup has to sit over night. Postponing the soup night seemed a sad thing at first but over the next 24 hours the flavours had married beautifully and made it all worth while. I only bought about one pound of the filet mignon (the recipe calls for 1 1/2 lbs), but when cut into half inch pieces it was more than enough and cooked quite quickly. To accompany the soup I brushed some sourdough bread with garlicky olive oil and mozzarella cheese and grilled it until it was bubbly. We both had seconds. • BEEF AND BARLEY SOUP - Bon Appétit, February 2000 | | By: Diary of a Feeder | | |
| | Chevys Garlic Mashed Potatoes. | | 2006-12-26 09:49:00 | | This easy-to-clone dish comes with many of the tasty entrees at the restaurant chain or can beordered up, pronto, on the side. It's a nice clone to have around since it goes well with so manydishes, Mexican or otherwise. Just give yourself the time to bake and cool the potatoes. Be hereat TSR next week for a big clone request from the same "always fresh ingredients" Mexican foodchain. It's for that muy delicioso salsa, baby! Si, si, si. See you then.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 oil and then baking them in the preheatedoven for 1 hour until they are tender. Cool.3.Mash potatoes and remove about half of the skin. You want to leave the rest in.4.Melt the butter in a large suacepan over medium heat, then add garlic and saute for 5 minutes.5.Add the remaining ingredients to | | By: cookbook n recipes | | |
| | |
|
| |
 |
|
| |
| |
|
 |
