Ms. Mofet's Garlic Butter
1 Stick butter - softened
6 - 8 Fresh garlic cloves - chopped fine - or to taste
2 TBSP Fresh parsley - chopped fine - or to taste
1/4 cup Fresh Grated cheese - Parmesan and/or Romano (I use half of each)
2 - 3 TBSP Olive oil
Ground Salt - to taste
Ground peppercorns...
Welcome to the CookingBites recipe challenge. The current challenge ingredient is garlic (in any form) and JAS_OH1 is our judge. To enter, all you need to do is post a recipe* which uses garlic, tag it cookingbites recipe challenge, and post a link to it in this thread. The winner becomes the...
The recipe is loosely based on 2 recipes from "Australian woman's weekly: lamb".
Indeed lamb. But I used ground beef.
And about 1/3 of the meat, same of the herbs and spices as almost all food is too lightly spiced for me (unless it is SE Asian and meant for the SE Asian market)
Ingredients...
Not sure where to post, but the spring roll casing is sort of a wrap, I think :scratchhead:
As usual, my recipe has no fixed amounts. Its more the proportions that matter.
For the dough, I roughly followed the method as described here
Wonton, Siu Mai, and Cantonese Spring Roll Skins, except I...
A very simple recipe.
And for a change, I did not use chili's.
Quantities are pretty flexible, so feel free to change.
I can only indicate what I did.
The frozen chickens here are always a bit of a surprise. Sometimes they come with a plastic bag in the cavity with neck, liver etc inside. I...
Recently I discovered a new salad packed with vitamins. While I appreciate its nutritional value, I'm not a fan of the walnuts personally. They take too long to chew, and I'm not fond of them. Any suggestions on what I could substitute for the walnuts, or perhaps a different type of nut...
So I've been looking at methods of preserving garlic and one of the ones I came across was fermented honey garlic. I'm familiar with pickled garlic and have made that previously, but fermented honey garlic is a new one on me.
I'm using this blog as my guide.
How to Make Fermented Honey Garlic...
Original recipe from Pasta Project.
Raw puntarelle tastes like celery light to me. Even though it seems like there is a lot of anchovy in this recipe, you don't taste them at all. I can't really describe the taste of the finished dish, but it was very tasty with a lot of umami depth. I would...
For 1 pax and still needs a lot of refinement
For pasta:
100 gr flour
1 egg
Pinch of salt
Optional olive oil
For sauce:
Olive oil
Garlic
Chili
Incorporate egg in flour & salt
Knead and keep kneading. Took much longer than I thought. And it needed olive oil as it was too dry without
Rest the...
Anthony Bourdain had very specific ideas about garlic. He believed that there was a sanctity to fresh garlic. He also believed that minced garlic was such an abomination that you should forfeit your use of garlic forever if you ever use it. I can understand this feeling.
Until recently, I never...
Yep, I did. And in the airfryer. So they're aren't really any real quantities with this. It is going to depend on how garlicky, crisp and how many croutons you want to make. We like garlic, so we used about 1tbsp of freshly mixed garlic with 2 heaped tbsp of homemade mayo (mustard version). I...
I'm using this later in the week for a spread on a Latin American type torta. It could also be used for a dip for crudites or have a bit (or a lot) of hot sauce added and used for shrimp or crab cocktail.
INGREDIENTS
1 medium red bell pepper
1/2 of a medium onion
4-5 garlic cloves, peeled...
Pork Chops w/ Strawberry-Garlic Sauce
Makes 4 average or 2 large servings
Ingredients
2 cups whole fresh strawberries
1/4 cup water
1 tsp chicken bouillon granules
1/2 cup AP flour
2 large eggs, lightly beaten
2/3 cup seasoned bread crumbs
4 thin boneless pork loin chops
1/4 tsp salt
1/4 tsp...
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