Heat 2or 3 tblsp good extra vigin olive oil in a large non stick pan.
Saute shallot and garlic till slightly golden. Add mushrooms and saute till they start to wilt. Add shrimp and cook till nice and pink.
Deglaze pan with wine and let reduce.
Add oregano, basil and cream, reduce heat and let simmer about 10 min or till it starts to thicken.
Stir in veggie dip, parmesan cheese and paprika and let heat through.
Remove from heat and stir in parsley.
Serve over noodles with some good garlic bread and fresh ground black pepper.
Blanch the whole cloves of garlic in boiling water for 5
eat until translucent. Add the garlic and stir one to two
esting you can make the garlic sauce. Melt the margarine, and
nion, celery, carrots, beets and garlic. Add the rosemary, thyme, star
o be used for other recipes. I suggest removing all the
ix together salmon, chopped dill, garlic powder, and kosher salt. NOTE
Add onion, shallots, celery and garlic. Cook, stirring occasionally, for 15
he packet of Good Seasons (reserve 1/4), paprika, garlic powder and
Combine all ingredients and simmer for a few minutes. Especially good for basting grilled fish.
ntil melted. Saute the chopped garlic until fragrant (about 30 seconds
Method:
Chop the garlic and chilies in really fine
ubes, set aside.
Saute garlic use cooking oil to taste
igh heat. Saute the onion, garlic, mushrooms and chicken. When the
om/ For more indonesian cuisine recipes.
ot. Toss the bread, cheese, garlic, bacon, and herbs together in
il:
Put the garlic in a small oven safe
Tangy Garlic Mayo: Mash minced garlic with a spoon until you
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.