Posts tagged Cloves Garlic
February 17, 2010 · Filed under Finely Choppec Cheese, Fresh Parsley, Medium Green Onion, Thawed Frozen Shirmp · Tagged Cloves Garlic, Green Onion, Lemon Juice, Olive Oil, Parmesan Cheese, Parsley, Shrimp, Shrimp Scampi, Vegetable Oil
Prep: 30 min cook: 3 min ■ 6 servings
For a heartier meal, serve the shrimp over fettuccine. Cook and drain 8 ounces uncooked fettuccine as directed on package. Serve shrimp mixture over fettuccine and sprinkle with cheese.
Shrimp Scampi
1 ½ pounds uncooked medium shrimp in shells, thawed if frozen
2 tablespoons olive or vegetable oil
1 tablespoon chopped fresh parsley
2 table spoons lemon juice ¼ teaspoon salt
2 medium green onions, thinly sliced (2 tablespoons)
2 cloves garlic, finely chopped Grated Parmesan cheese, if desired
1. Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein.
2. In 10-inch skillet, heat oil over medium heat. Cook shrimp and remaining ingredients except cheese in oil 2 or 3 minutes, stirring frequently, until shrimp are pink and firm; remove from heat. Sprinkle with cheese and chopped parsley, if desired.
1 serving: Calories 90 (calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 105mg; Sodium 220mg; Carbohudrate 1 g (Dietary Fiber 0g); Protein 12g % Daily Value: Vitamin A 4%; Vitamin C 4%; Calcium 2%; Iron 10% Exchanges: 2 Very Lean Meat, ½ Fat Carbohydrate Choices: 0
Reference: “COCINA” Betty Crocker
January 30, 2010 · Filed under Chopped Tomato, Shredded Cheese, Sliced Onion · Tagged Cheddar Cheese, Cilantro Leaves, Cloves Garlic, Green Onion, Ground Turkey, Layered Mexican Turkey-Rice Salad, Lemon Juice, Low-fat Sour Cream, Mexican-flavored Rice Mix, Mock Guacamole, Onion, Peas, Pepper, Pepper Sauce, Salsa, Taco, Taco Sesoning Mix, Tomato
Layered Mexican Turkey Rice Salad
1 lb. ground turkey
1 package (1-1/2 oz) taco seasoning mix
1 package (7.6 oz) Mexican-flavored rice mix, prepared according to package directions
1 recipe Mock Guacamole, prepared according to recipe below
1 cup low-fat sour cream
1 cup salsa
1 cup reduced-fat Cheddar cheese, shredded
½ cup green onions, sliced
1 medium tomato, chopped
In large skillet, over medium-high heat, sauté ground turkey 5 to 6 minutes or until no longer pink. Stir in taco seasoning and cook another minute. In 11-inch pie plate, layer prepared rice, turkey mixture and mock guacamole (spreading over turkey mixture to within ¼-inch of pie plate edges). Top guacamole with sour cream, salsa, cheese, olives, onions and tomato. To serve, slice salad into eight wedges and carefully lift each portion to salad plates. Makes 8 servings.
NOTE: Recipe may be made the night before, covered and refrigerated.
MOCK GUACAMOLE
2 large cloves garlic
2 cups frozen peas, cooked according to package directions and drained
½ cup fresh cilantro leaves
¼ cup onion, chopped
1 tablespoon lemon juice
¼ teaspoon pepper
1/8 teaspoon hot pepper sauce
In food processor bowl, fitted with metal blade and motor running, drop in garlic cloves; process 10 seconds. Through feed tube, add peas, cilantro, onion, lemon juice, pepper and hot pepper sauce; process until smooth
Reference: Casseroles and One Dish Meal
October 31, 2009 · Filed under Dried Tarragon Leaves, Fresh Mushroom, Shredded Spinach, Thin Slice Carrtos, Uncook Mostaccioli · Tagged Broccoli, Carrots, Chicken, Cloves Garlic, Cornstarch, Floweret Broccoli, Mostaccioli, Mushroom, Romaine, Salt, Skim Milk, Spinach, Swiss Cheese, Tarragon and Chicken Pasta, Tarragon Leaves, Trukey
Tarragon and Chicken Pasta
4 ounces uncooked mostaccioli (about 1 ½ cups)
2 cups sliced fresh mushrooms (about 6 ounces)
1 cup broccoli flowerets
1 cup thinly sliced carrots (about 2 large)
1 cup skim milk
1 tablespoons cornstarch
2 tablespoons chopped fresh or ½ teaspoon dried tarragon leaves
¼ teaspoon salt
1 clove garlic, finely chopped
2 cups shredded spinach or romaine (about 3 ounces)
1 ½ cups cut-up cooked chicken or turkey (about 8 ounces)
½ cup shredded reduced-fat Swiss cheese
Cook mostaccioli in 3-quart saucepan as directed on package-except add mushrooms, broccoli and carrots during last 4 minutes of cooking. Meanwhile, mix milk, cornstarch, tarragon, slat and garlic in 1 ½-quart saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Stir in remaining ingredients until cheese is melted and spinach is wilted. Drain mostaccioli mixture; toss with sauce. 4 servings. – “Eating Quick and Healthy”
July 20, 2009 · Filed under Crushed Garlic, Scraped Corn, Sliced Shrimps, Thin Onion · Tagged Ajinomoto, Boil, Cloves Garlic, Oil, Onion, Patis, Pepper Leaves, Seasonings, Shrimps, Shrimps Stock, Sili, Young Corn
Ingredients:
2 tbsps. cooking oil
3 cloves garlic, crushed
1 onion, sliced thin
¼ k. shrimps, sliced
2 c. shrimp stock
1 c. young corn first slice from cob and scrape
2 tsps. patis
½ tsp. Ajinnomoto
1/8 c. pepper leaves (sili leaves)
Dash of pepper
Sauté garlic. When golden brown, add onions an shrimps. Add shrimp stock and bring to a boil. Add scraped corn and simmer until the corn is cooked. Add seasonings. Add green pepper leaves and continue cooking for 3 minutes before removing from fire. Serve hot.
May 22, 2009 · Filed under Fresh Kailan, Good Food, Healthy Dish · Tagged Chicken Stoc, Cloves Garlic, Cooking Oil, Cornflour, Kailan, Kailan in Oyster Sauce, Oyster Sauce, Pepper
Ingredients:
350 g kalian
4 cups hot water
2 teaspoon cooking oil
2 cloves garlic, minced.
A
3 teaspoons Maggi Oyster-Flavored Sauce
1 teaspoon Maggi Granulated Chicken Stock
Salt and pepper to taste
1 ½ teaspoons corn flour mixed with 2 teaspoons water
In pan, bring water to the boil: add 1 table spoon cooking oil. Blanch kalian for 2 minutes or just until done, but crisp.
Remove kalian and cut into 5 cm lights; place on serving plate. Reserve ¾ cup water.
In the same pan, heat remaining oil and lightly brown garlic. Add reserved water and A. bring to the oil; then thicken with cornflour mixture.
Spoon sauce over kalian. Serve as an accompaniment to other meat or seafood dishes.
Tip: Replace Kailan with mustard leaves, Chinese cabbage (Siew-pakchoy), Tong Hoh, etc.
Photo courtesy: static.flickr
May 12, 2009 · Filed under Chopped Fresh Parsley, Drained Green Beans, Drained Wax Beans, Finely Chopped Cloves Garlic, Medium Green Onions · Tagged Black Beans, Cloves Garlic, Fresh Parsley, Garbanzo Beans, Green Beans, Green Onion, Italian Dressing, Kidney, Sugar, Wax Beans
You can also use purchased Italian dressing in place of the homemade if you prefer.
1 cup Italian Dressing (below)
1 cup (15 to 16 ounces) cut green beans, drained
1 can (15 to 16 ounces) wax beans, drained
1 can (15 to 16 ounces) kidney, black or garbanzo beans, rinsed and drained
4 medium green onions, chopped (1/4 cup)
¼ cup chopped fresh parsley
1 tablespoon sugar
2 cloves garlic, finely chopped
1. Make Italian dressing. Remove 1 cup dressing; set aside. Cover and refrigerate remaining dressing to use for other salads. Shake before using.
2. Mix beans, onions and parsley in medium glass or plastic bowl.
3. In small bowl, mix the 1 cup dressing, sugar and garlic. Pour over salad; toss. Cover and refrigerate at least 3 hours to blend flavors, Stirring occasionally.
4. Just before serving, spoon bean mixture into bowl with slotted spoon.
Italian Dressing
1 cup olive or vegetable oil
¼ cup white or cider vinegar
2 tablespoons finely chopped onion
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1 teaspoon sugar
1 teaspoon ground mustard
½ teaspoon salt
½ dried oregano leaves
¼ teaspoon pepper
2 cloves garlic, finely chopped
In tightly covered container, shake all ingredients. Shake before serving.
Photo courtesy: tarladalal
May 4, 2009 · Filed under Flavored-Croutons, Freshly Ground Pepper, Grated Parmesan Cheese, Ground Mustard, Large Romaine · Tagged Anchovy Fillets, Cloves Garlic, Garlic-flavored Croutons, Ground Pepper, Lemon Juice, Mustard, Olive Oil, Parmesan Cheese, Romaine, Salad Bowl, Salt, Vegetable Oil, Worcestershire Sauce
Legend has it that this well-know salad was created by Caesar Cardini, an Italian chef who owned a restaurant in the border town of Tijuana, Mexico.
Caesar Salad
1 cloves garlic, cut in half
8 anchovy fillets, cut up*
1/3 cup olive or vegetable oil
3 tablespoon lemon juice
1 teaspoon Worcestershire sauce
¼ teaspoon salt
¼ teaspoon ground mustard
Freshly ground pepper
1 large or 2 small bunches romaine, torn into bite-site pieces (10 cups)
1 cup garlic-flavored croutons
1/3 cup grated Parmesan cheese
1. Rub large wooden salad bowl with cut cloves of garlic. Allow a few small pieces of garlic to remain in bowl if desired.
2. Mix anchovies, oil, lemon juice, Worcestershire sauce, salt, mustard and pepper in salad bowl.
3. Add romaine; toss until coated. Sprinkle with croutons and cheese; toss. Serve immediately.
*2 teaspoon anchovy paste can be substituted for the anchovy fillers. – Betty Crocker
Photo courtesy: readersdigest
March 30, 2009 · Filed under Chopped Broccoli, Chopped Cauliflower, Chopped Eggplants, Chopped Garlic, Chopped Onion, Chopped Tomato, Crushed Dried Chillies, Fresh Ginger, Grated Ginger, Medium Onion, Medium Tomato, Peeled Tomato, Roasted Cashew Nuts, Sliced Carrot, Sliced Green Beans, Sliced Mushroom · Tagged Baby Eggplants, Black Mustard Seeds, Broccoli, Cashew Nuts, Cauliflower, Cinnamon Stick, Cloves Garlic, Coconut, Coriander Seeds, Cumin Seeds, Dried Chillies, Ghee, Ginger, Green Beans, Mushroms, Onion, Plain Yogurt, Tomato
Recipe is best made close to serving time. This recipe is not suitable to freeze or microwave
Paste
1 medium onion, chopped
¼ cup coconut
3 cloves garlic, chopped
2 teaspoons coriander seeds
2 teaspoons grated fresh ginger
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 teaspoon crushed dried chillies
1 cinnamon stick
1 ½ tablespoons water
¼ teaspoon cardamom seeds
2 teaspoon whole cloves
Curry
30g ghee
2 medium tomatoes, peeled, cchopped
200g carton coconut cream
2 tablespoons plain yogurt
1 medium carrot, sliced
100g green beans, slied
150g cauliflower, chopped
150g broccoli, chopped
150g mushrooms, sliced
150g (10) bay eggplants, chopped
½ cup chopped roasted cashew nuts
Procedure:
- Paste: Blend or process all ingredients until smooth.
- Curry: Melt ghee in large saucepan, add paste mixture, stir over medium heat for 2 minutes.
- Stir in tomatoes, coconut cream, and yogurt, bring to boil, reduce heat, simmer, covered, for about 10 minutes.
- Stir in cauliflower, broccoli, mushrooms and eggplants, stir over medium heat for about 4 minutes or until vegetables are just tender.
- Stir in nuts, mix well. Serves 4.
