Refrigerate 30 minutes or longer for extra flavor.
Cook and
In an airtight container, combine all ingredients.
Cover tightly and shake well.
Store in a cool dry place.
Directions For Garlic-Herb Bread:
Preheat oven to 350 degrees.
Cut bread into 16 slices (halve each slice if serving as an appetizer).
Arrange in a single layer on large baking sheet.
In a small bowl, blend butter and 2 teaspoons garlic-herb seasoning.
Spread evenly over bread slices.
Sprinkle slices with sesame seeds.
Bake until hot and crisp, about 10-15 minutes.
Melt butter in saucepan over low heat and remove from heat.
Crush garlic in press and add it to melted butter. Cook over medium heat, watching carefully not to let garlic burn, about 3-5 minutes, in a slow simmer. Stir in dried spices. Remove from heat.
Add salt to taste.
*If using as a sauce, use to coat and cook in broiler.
If making bread, use immediately on bread cut on the diagonal into slices or on a bread cut in half lengthwise. Add some olive oil and wrap in foil. Bake at 350 degrees F. about 20 minutes.
lastic wrap and let proof for 1 hour, or until doubled
mall bowl and let stand for 5 minutes until it softens
ightly with flour) and arranging knots 1 inch apart in staggered
alf.
Tie strips into knots and place on a greased
Preheat oven to 375 degrees F (190 degrees C).
Tie the dough into 12 knots and place them onto a cookie sheet. Brush the knots with the egg, and sprinkle the rosemary and garlic onto the knots. Bake the knots according to the package directions.
o medium-high and knead for 2-3 minutes. Form dough
Heat oven to 375\u00b0F. Coat an 8-cup muffin pan with cooking spray. Combine butter, herbs and garlic, season with salt and ground black pepper. Roll out dough sheet with long side parallel to edge of the counter. With a pizza cutter, cut 8 equal strips of dough. Brush each strip with herb butter. Twist knot each strip of dough and place in muffin pan. Bake for 10-12 mins or until light golden brown. Brush with remaining butter after baking. Serve warm.
ntil golden brown. Remove the knots from the oven, place them
Preheat oven to 400 degrees.
Cut each biscuit into thirds.
Roll each piece into a 3 inch rope and tie into a knot; tuck ends under
Place 2 inches apart on a greased or parchment-lined baking sheet.
Bake for 8-10 minutes or until golden brown.
While they are baking, combine the remaining ingredients in a large bowl.
Add the warm knots and toss gently to coat.
Peel the garlic and remove any green sprouts.
he refrigerator covered and sealed for only 1 day. ) (Then
Heat oil in a frying pan. Add the bacon, onion, garlic plus parsley & saute until onion is soft & golden brown.
Add the beans, salt to taste preference & Creole seasoning. Reduce heat to low & cook gently for about 30 min or until beans are soft (Add a sml amt of water if needed to keep the beans from sticking to the bottom of the pan.
HINT: Try pairing these beans w/my also newly entered Creole Meatloaf recipe & your favorite thick mashed potatoes. Yum!
honey and oil. Let sit for about 5 minutes or until
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
se my recipe for Jamaican Spice Mixture recipe #108351, ginger and garlic and cook
t aside.Slice your garlic with a garlic slicer or use
owl, combine softened butter, minced garlic and parmesan cheese. Season with