ooled chicken with the Roasted Garlic mayonnaise, celery and green onions.
Garlic Mayonnaise: Process first 5 ingredients in
br>Meanwhile, for the chili garlic mayonnaise, blend or process egg yolk
In a small stainless steel or glass bowl, stir together mayonnaise, garlic, and paprika. Set aside.
Prepare couscous according to package directions using the 2/3 cup of orange juice in place of water.
In a mixing bowl, combine the cooked couscous, red salmon, drained spinach, egg yolks, garlic, cumin, black pepper, and salt. Form into patties.
In a large skillet over medium heat, heat the olive oil and fry patties until golden brown turning once, about 8 to 10 minutes. Serve with garlic mayonnaise.
mall bowl, mix together the mayonnaise, garlic, and Tabasco; stir until blended
Preheat the oven to 400 degrees F.
Place the sweet potato \"fries\" on a foil-lined baking sheet and toss with the olive oil.
Bake until golden, about 45 minutes.
Meanwhile combine the basil, salt, and pepper in a small bowl.
In another small bowl combine the mayonnaise, garlic, and lemon juice, and stir to combine.
When the sweet potato fries come out of the oven, sprinkle with the basil salt.
Serve with the garlic mayonnaise alongside for dipping.
To make the Basil & Lemon Mayonnaise, place all the ingredients in
For the garlic mayonnaise, mix the mayonnaise, sour cream, milk and garlic. Season with
br>Meanwhile, combine the mayonnaise and garlic in a small bowl.
For the garlic mayonnaise, combine all ingredients in a
To make garlic mayonnaise, process garlic, egg yolk, mustard and lemon juice until combined. With motor running, gradually add oil in a thin, steady stream until mixture is thick and pale. Season and set aside.
Combine sweet potatoes, potato, leek, chives, Parmesan and eggs. Heat oil in a large frying pan on medium. Add 2 tbsp of potato mixture and use a fish spatula to flatten into discs. Cook for 1-2 mins on each side, until golden. Drain on paper towels. Repeat with remaining mixture. Serve with garlic mayonnaise.
o keep hot.
Add garlic an chile to hot oil
melt butter on saute pan until it sizzles a little.
put raw shrimp on the pan, cook until pink and not see through.
add lemon juice.
add chopped basil garlic and capers, stir in with shrimp.
turn down heat.
serve.
enjoy!
ood processor or blender combine mayonnaise, garlic, and paprika. Set aside.
Wash clams thoroughly under cold running water and set aside.
Combine tomatoes, onions, basil, garlic, oil and pepper in large sauce pan.
Place clams on top of mixture and simmer on medium heat until clams open.
Add pasta and mix thoroughly.
Place the butter in a mixing bowl.
Add basil, garlic, and cheese and whip with an electric mixer until mixture is smooth and evenly blended.
Add salt to taste.
Pack butter into four crocks.
Allow flavors to blend for at least 4 hours before serving.
Can be frozen for up to 3 months.
Peel the potatoes and boil in salted water for approx 20 mins check that the potatoes are done then drain and leave to cool.
In a bowl mix the mayonnaise, chopped parsley, crushed garlic, and paprika.
Once the potatoes have cooled, chop them into small chunks (2x2cm).
Add the potatoes to the garlic mayonnaise and mix well.
Leave in the fridge for 30 mins before serving at room temperature.
Combine the first five ingredients in bowl.
Brush Salmon with Olive oil.
Season with Salt and Pepper.
Grill over a hot grill 4 minutes on either side.
Serve with Garlic Mayonnaise on the side.
eanwhile, for the caper mayonnaise, combine mayonnaise, capers, basil, garlic and lemon juice. Season
In a bowl, whisk together basil, yogurt, mayonnaise, vinegar, salt and pepper