Blanch the whole cloves of garlic in boiling water for 5
n the whole cloves of garlic and blanch for 5 minutes
small bowl mash the garlic cloves with 1 teaspoon salt
Measure water, vinegar and salt into a pot.
Add the peeled garlic cloves and boil for five minutes.
Remove the pot from the stove and add the honey, olive oil, lemon juice and the spices, stir to combine.
Divide the cloves into clean glass jars and pour the marinade on top.
Close the jars tightly and allow to sit in the fridge for at least 2 days.
Saute garlic in oil and add vinegar, wine, soy sauce, honey, parsley, and salt. Stir util mixture is hot.
Place mushrooms in container and pour hot mixture over mushrooms. Marinate for 3 hours or more, turning over several times.
You can use marinade for later use on more mushrooms or as a salad dressing.
For the marinated feta, divide the feta among 2 sterilized jars. Sprinkle oregano into 1 jar. Season to taste. Cover with oil. Seal jar tightly and label. Sprinkle the garlic and chili pepper into the second jar. Season to taste. Cover with oil. Seal jar tightly and label. Store in the refrigerator.
For the marinated mushrooms, mix all the ingredients in a medium bowl. Cover. Refrigerate overnight or until ready to serve. Serve the mushrooms with the marinated feta, olives, sun-dried tomatoes and toast.
Make marinated mushrooms: Place soy, mirin, peanut oil, sesame oil, garlic and ginger in a glass or ceramic bowl, and stir until well-combined. Add mushrooms and turn to coat. Cover and refrigerate for 3 hours.
Place Asian greens, cucumber, capsicum and marinated mushrooms in a large bowl. Toss to combine.
Serve as an accompaniment to lamb, beef or chicken.
chop the artichoke hearts.
pour the can of crushed tomatoes, artichokes, artichoke oil, chicken stock in a pot on high heat.
add the garlic and italian seasoning.
bring to a low boil and then reduce to a simmer on low heat.
allow the flavors to meld together and the sauce to reduce down for 1 hour.
add salt and pepper to taste as needed.
ntil melted. Saute the chopped garlic until fragrant (about 30 seconds
For the marinade: Bring the garlic, fresh herbs, peppercorns, sugar and
hisk together the vinegar, mustard, garlic, red pepper flakes, thyme, and
ccasionally.
Steaks can be marinated in a zip lock bag
In a small bowl, whisk together garlic, olive oil, vinegar, mustard and salt and pepper to taste.
In a large salad bowl, combine hearts of palm, artichokes, tomatoes and parsley.
Pour dressing over hearts of palm mixture, tossing to coat.
Cover and chill 30 minutes.
Spoon marinated mixture over greens and serve.
Combine italian dressing and soy sauce; mix well.
Pour marinade into a gallon sized resealable plastic bag; add chicken.
Marinate for at least 4 hours or overnight, turning several times (can be marinated up to 36 hours).
Place chicken in a shallow baking dish (I use a cookie sheet covered with foil and sprayed with Pam).
Sprinkle chicken liberally with onion powder and garlic powder.
Sprinkle with salt, to taste.
Bake for 45-60 minutes at 350 degrees, or until juices run clear.
edium high heat, combine ginger, garlic, vinegar, lime juice and sake
Method:
Chop the garlic and chilies in really fine
eans:
Combine bay leaves, garlic and onion and wrap in
Prepare Marinated Mushrooms; set aside. Combine vinegar,
chiles, onion and 1 tbsp garlic into your food processor, finely
ubes, set aside.
Saute garlic use cooking oil to taste