In a blender, combine the garlic, pepper, cilantro roots, and 1
dd the oil and heat until a bit of garlic added to
ooking, heat olive oil in pan.
Saute garlic in oil until lightly brown or
Boil water for spaghetti, keep boiling.
Lightly brown garlic in oil, add anchovies, break with fork.
Add all other ingredients and simmer for about 20 minutes.
Cook and drain spaghetti and mix with oil and garlic sauce.
Roasted Garlic and Oil:
Put the garlic in a small oven safe dish,
ste, set aside.
Combine in a separate bowl; lime juice
re layers of leaves in the same manner
nd saute in olive oil.
Mince garlic and add to onions in oil.
up extra-virgin olive oil. Add anchovies, garlic, and pepper flakes to
he sweet potato, onion and garlic in oil.
Place on a lined
Cook pasta according to package directions.
Meanwhile, in a large skillet, saute onion and garlic in oil until tender, being careful not to burn garlic.
Stir in broth, basil, oregano, salt and pepper.
Bring to a boil; cook for 8 minutes or until reduced by about half.
Stir in cream.
Cook, uncovered, 8-10 minutes longer or until sauce is reduced to 1 1/4 cups.
Drain pasta; toss with sauce.
pimento pieces floating around in there.
We like the
Cook pasta according to package directions.
When pasta starts to boil, put broccoli in pot.
Cook until desired consistency.
In another pan, saute garlic in oil until tender.
Drain pasta and brocolli and add to garlic.
Toss to coat.
Add parmesan cheese, salt and pepper and toss to combine.
Heat oil in 10-inch nonstick skillet over medium heat. Cook tomatoes and garlic in oil 5 to 7 minutes, stirring occasionally, until tomatoes are tender; reduce heat to low.
Stir in chives, basil, sour cream and mayonnaise. Cook 2 to 3 minutes, stirring occasionally, until sauce is hot.
Meanwhile, heat spaetzle as directed on package. Add hot spaetzle to skillet; toss to coat with sauce.
o 375\u00b0F with rack in middle.
Meanwhile, stir together
In a large skillet, over med-high heat, saute onion and garlic in oil.
Meanwhile, in a mixing bowl, combine chili powder, ginger, salt, lemon juice and coconut milk and stir.
Add chicken to skillet and brown both sides. Reduce heat to medium.
Pour coconut milk mixture over chicken in skillet and cover. Continue to cook over medium heat until chicken is done; about 20-25 minutes.
For sardine spread, combine sardines, mayonnaise, sour cream, chili, parsley, capers, lemon zest and 1/2 clove garlic.
Preheat broiler. Mix remaining garlic with oil then brush cut side of baguette. Broil for 1-2 mins, or until lightly toasted. Top with cheese and broil for 1-2 mins, until cheese is melted and golden brown. Slice and serve with sardine spread.
Cut ham into strips if desired; roll in chicken breast or thigh and place cut side down in large baking dish. (You can use deli ham for this, also. Pound chicken flat, lay a slice of ham over, and roll up).
FOR SAUCE: Saute onion, celery, green pepper,and garlic in oil until soft.
Add tomatoes, broth, chili sauce and all other ingredients.
Bring to a simmer; Pour over chicken pieces.
Cover and bake@ 350F for 1 to 1 1/2 hours.
Serve over hot cooked rice.
Preheat oil in a skillet.
Saute chopped chilies with minced garlic in oil.
Drain and break up tomatoes; reserve 1/2 cup liquid.
To chilies and garlic, add tomatoes, onion, 1 teaspoon salt, oregano and reserved tomato liquid.
Simmer, uncovered, until thick, about 30 minutes.
Remove from skillet and set aside.
Saute garlic in oil (recipe says to discard but I imagine doing so may be difficult with minced garlic?).
Add remaining ingredients except coconut milk and bring to a boil.
Continue cooking until chicken is tender to a fork, about 30 minutes.
Add coconut milk and serve with rice.