Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
Combine the garlic sauce ingredients in a jar; set aside.
Toss the beef with
Marinate beef in soy sauce, sherry and cornstarch for 30 minutes.
Heat oil.
Cook beef until done, stirring 3 to 4 minutes.
Add sugar and oyster sauce; mix well.
Heat through. Serve with rice.
Whisk together tomato sauce, Worcestershire sauce, sherry and sugar. Set aside.
Coat beef in 2 tbsp olive oil. Season. Heat a wok over high heat. Cook beef for 30 seconds, or until just browned. Remove from pan and set aside.
Add remaining oil in wok. Stir-fry garlic and red onion for 30 seconds. Add tomatoes and tomato sauce. Bring to a boil then return beef to wok and toss to coat. Reduce heat to medium, cover and simmer for 2 mins. Add spring onions.
Serve with steamed rice and lime wedges.
round Beef in Adobo Sauce:
Mix the first seven ingredients well in a
Cut tofu into 1 inch cubes.
in a large skillet, sautee onions and garlic in olive oil until onions turn clear, about 3-5 minutes.
Add the tofu, ginger, cayenne and broccoli to the pan and continue to cook until broccoli is done, another 6-8 minutes.
In a separate small bowl, mix together the corn starch, soy sauce and water, then add this mixture to the broccoli and tofu. Cook until sauce thickens, then remove from heat. Serve over rice or whole grains and enjoy!
>beef in flour. Discard any unused flour if any.
Fry floured beef in
b>garlic sauce: Stir together ginger, garlic, red pepper flakes, vinegar, sesame oil, Sriracha sauce
latten.
Combine garlic, lemon peel and oil in large shallow dish
rough.
Place the shrimp in a bowl and add
saute the bacon, garlic, carrot, peas and onion in butter until bacon
Place water in a large saucepan; bring to a boil.
Add vegetables; reduce heat to low.
Cook, uncovered, 9-12 minutes or until vegetables are tender-crisp.
Meanwhile, heat oil in small saucepan over medium heat.
Add garlic; cook and stir until golden brown.
Remove from heat; stir in mayonnaise and milk.
Drain vegetables; place in serving bowl.
Pour in garlic sauce; toss to evenly coat.
Sprinkle with parsley.
ff excess water and place in 3-quart microwave-safe casserole
lices around medallions. Heat oil in a large frying pan and
Cook pasta until al dente, drain, rinse in cold water and drain again.
Mix with 1/4 cup of Creamy Garlic Sauce.
Discard heavy bottom stems of broccoli.
Peel remaining stems and slice 1/4 inch thick.
Break florets of broccoli into smaller pieces.
Blanch stems and pieces about 2 minutes in boiling water.
Drain, rinse in cold water and drain again.
Pat dry with paper towels.
Add to pasta in serving bowl and toss with 1/2 cup or more of the dressing.
Serve at room temperature or lightly chilled.
ERBED GARLIC SAUCE:.
Place the basil, garlic, mint, salt, pepper, and oregano in
br>In a small bowl whisk together hoisin sauce, ketchup, soy sauce, garlic, and
rown meat on all sides in hot shortening.
Season generously
In a large skillet, heat oil over medium high then add the broccoli in a single layer. .
Saute for 3 - 4 minutes without stirring until broccoli gets lightly browned.
Stir broccoli, add garlic and ginger and saute for another minute or two.
Stir in chicken. Cover pan and allow to steam for two minutes.
Remove lid and stir in the Chili Garlic sauce, soy sauce, chicken broth and splenda.
Stir and simmer until sauce reduces a bit and is not soupy.
Serve with extra Chili Garlic sauce and soy sauce on the side.
inger, garlic, and curry paste in small bowl. Slowly pour in 1/4