hopped dill pickles (Mt. Olive Zesty Garlic Dills), 2 tablespoons minced fresh
Combine all the ingredients in a large saucepan and bring them to the boil.
Then reduce the heat to a simmer and cook until the swede is cooked, but still remains firm, about 2 hours.
Stir well to redistribute all of the vegetables.
Bottle and seal in sterile and hot jars.
Allow the pickle to age for a few weeks before using, this improves the taste and it will become more \"mellow\".
Serve with cheese, ploughman's lunches, in sandwiches, with cold cuts and meats. This pickle is also wonderful when added to curries and stews.
Place margarine and garlic into 2-quart casserole dish. Microwave on High (100%) until margarine is melted (1 to 1 1/2 minutes).
Mix in oregano, basil, salt and pepper.
Add remaining ingredients, except tomato.
Toss to coat.
Cover and microwave on High (100%) until squash is tender, 8 to 10 minutes, stirring after the cooking time.
Stir in tomato.
Cover and let stand 2 minutes.
Slice cucumbers, onions, peppers and whole garlic cloves.
Add salt.
Cover with cracked ice.
Mix thoroughly.
Let stand 3 hours.
Drain thoroughly.
Combine remaining ingredients.
Pour over cucumber mixture.
Heat to boiling.
Seal in hot sterilized jars.
Wash cucumbers.
Pack into hot jars.
Put 1/8 teaspoon of alum on top.
Add 1/4 to 1/2 teaspoon pickling spice, 1 garlic button, 1 hind dill and 1 little green strong pepper.
Into each quart, use 1/4 vinegar to 3 parts water (more vinegar if desired).
Seal.
Cut the drumsticks in medium pieces.
Steam them in idle plates for 5 minutes.
Peel garlic and leave it whole (dont cut/chop).
Grind methi, mustard, dry chilli and tamarind to a fine paste.
Heat oil in a skillet.
Add garlic, pickle powder, ground paste, salt and steamed drumsticks.
Cook on low flame for 5 minutes.
Cool it, add vinegar and gingley oil.
Mix well.
Soak for 3 days.
Serve.
about 1/2 of the garlic, red pepper flakes and capers
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 blender, blend cottage cheese, lemon juice, milk, paprika and garlic until smooth.
Stir in scallions.
Chill 1 hour to blend flavors.
Garnish with paprika, if desired.
Serve as a dip with pretzel chips.
Yields 1 3/4 cups.
Prepare the Roasted Garlic Cream recipe. (see below).
Grill the
Cook pasta. Rinse and cool down. Set aside. Toss in red chile flakes and cilantro.
Wash cucumber. Slice diagonally into 1/4\" thick slices. Slice into strips. Set aside.
Heat wok thoroughly, add oil, then minced garlic. Stir fry briefly. Do not burn garlic or it will take on an acrid smell and taste. (If this happens, throw it out and start over.).
Add sugar and vinegar.
Add noodle to wok, stirring and tossing to mix until noodle is heated through.
Place on plates and surround with cucumber strips.
On a large microwave-safe platter, arrange broccoli and cauliflower around outer edge.
Sprinkle with water.
Cover with microwave-safe clear plastic wrap; vent by leaving a small area unsealed at the edge.
Micro-cook on 100% power (High) for 2 minutes.
Place zucchini, mushrooms and peppers in center.
Cook, covered, on High for 4 to 5 minutes more, or until vegetables are crisp-tender.
Carefully drain off liquid.
Drizzle with Garlic Butter.
ooled chicken with the Roasted Garlic mayonnaise, celery and green onions
To roast garlic, see Recipe #6570.
Pierce potatoes all
tick pan. Saute onion and garlic until soft, approximately 3-4
Peel cloves; if large, cut in half lengthwise.
In a non-reactive saucepan, combine vinegar, sugar and salt.
Bring to boiling and stir until sugar dissolves.
Drop garlic into mixture and cook, uncovered, over high heat 1 minute, stirring occasionally.
Remove from heat; let cool.
Store in tightly covered jar in refrigerator for 3 months or longer.
To make a crisper, slightly spicier garlic pickle, add 1/16 to 1/8 teaspoon alum and 1/2 teaspoon crushed red peppercorns.
Roasted Garlic:
Peel off the outer
Garlic Butter: Cream 1/2 cup butter. Add 2 to 3 cloves fresh garlic, finely minced or pressed, and beat until fluffy
In a skillet , saute peppers, onion ,garlic and salt and pepper in olive oil until tender. Brush rolls with garlic butter and heat in oven , or toast lightly under the broiler or over the barbecue. Slice steak thin and place on the bottom half of a roll. Top with pepper-garlic mixture and the other half of the roll.
n a pan, saute the garlic with the olive oil in
Squeeze the garlic cloves into a blender, add remaining ingredients. Cook in a saucepan lightly.
Strain into a vessel and chill.
Freeze in an ice cream machine.