Combine the garlic sauce ingredients in a jar; set aside.
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.
Bring the tomato, beer, chili sauce and garlic to a boil in a large saucepan. Reduce the heat to low; simmer, uncovered, for about 5 mins or until the tomato is soft.
Add the mussels to the pan; cook, covered, for about 5 mins or until the mussels open. Discard any unopened mussels. Season to taste.
Serve the mussels with the sauce. Sprinkle with parsley.
Heat oil in a large saucepan over medium heat. Cook onion and garlic for 3 mins, or until softened. Add tomato puree and cook for 1 min, or until heated through. Add chicken stock and diced tomatoes. Bring to a boil then reduce heat and simmer, stirring occasionally, for 15 mins, or until thickened. Season to taste.
Add mussels, cover and cook for 5 mins, or until shells open. Remove and discard any unopened mussels. Distribute mussels and tomato sauce between serving bowls. Top with parsley. Serve with crusty bread and lemon wedges.
Wash the mussels, scrubbing their shells and
Cream the butter with the garlic and parsley in a bowl and set aside.
Place the mussels in a saucepan with the remaining ingredients, bring to boil and simmer for 3 minutes or until the mussels open.
Detach the lid from the base and place the mussels still sitting in their shells on a baking sheet.
Dot generously with the garlic butter and grill until the butter has melted.
Serve the mussles on their own or in the wine broth.
In a large, heavy saucepan, heat
In large heavy-bottomed pot combine the garlic, parsley and olive oil over medium-high heat and sautee until garlic is almost brown.
Add water and mussels, cover and steam until mussels open.
Remove mussels and add cornstarch to thicken broth.
Replace mussels in sauce.
Serve over fettucine noodles with fresh parm.
cheese and garlic bread.
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!
In a HOT pan with a lid, add olive oil, onions, garlic, chilli and bay leaves.
Cook until onions and garlic are soft.
Turn heat to medium high.
Add mussels and white wine. Put on lid.
After a few minutes WITHOUT LIFTING LID, shake pot vigorously.
Turn heat to medium low and simmer for 5 minutes.
Remove lid and discard any unopened shells.
Stir through the basil and cream and garnish with chopped parsley.
latten.
Combine garlic, lemon peel and oil in large shallow dish
rough.
Place the shrimp in a bowl and add
Combine butter with lemon juice, lemon peel, parsley, garlic and onions; season to taste with pepper.
Blend butter-herb mixture in food processor or electric blender until well blended. Arrange mussels in their shell halves, on large baking dish. Spread each mussel with some butter herb mixture.
Bake in preheated oven at 425\u00b0 for 10 minutes, or until bubbly.
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.
hickpea flour, cumin and salt in medium bowl.
Add the
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.
br>In a small bowl whisk together hoisin sauce, ketchup, soy sauce, garlic, and
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.