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Posts in : Ingredients minced garlic

  • Korean-style Seaweed Soup



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    Korean-style Seaweed Soup

    Course soup
    Cuisine Korean

    Prep Time 15 minutes
    Cook Time 30 minutes

    Servings
    servings


    Ingredients

    Course soup
    Cuisine Korean

    Prep Time 15 minutes
    Cook Time 30 minutes

    Servings
    servings


    Ingredients


    Instructions
    1. Soak seaweed in water to cover. When soft, drain, and cut into 2 inch pieces.

    2. Heat a saucepan over medium heat; add beef, olive oil, 1/2 tablespoon soy sauce, and a little salt, and cook for 1 minute. Stir in seaweed and remaining 1 tablespoon soy sauce; cook for 1 minute, stirring frequently. Pour in 2 cups water, and bring to a boil. Stir in garlic and remaining 4 cups water. Bring to a boil, cover, and reduce heat. Simmer for 20 minutes. Season to taste with salt.


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  • Korean Spicy Chicken Tenders with Sweet Apple



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     Korean Spicy Chicken Tenders with Sweet Apple
    Course rice
    Cuisine Korean
    Prep Time 20 minutes
    Cook Time 10 minutes
    Servings
    servings
    Ingredients
    Course rice
    Cuisine Korean
    Prep Time 20 minutes
    Cook Time 10 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Heat the olive oil in a skillet over medium heat. Stir in the apple, celery, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chicken, hot pepper paste, white wine, lemon pepper, sugar, garlic, and pepper. Cook the chicken until no longer pink in the center, about 5 minutes.
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  • Wasabi Trout



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     Wasabi Trout
    Course entree
    Cuisine Japanese
    Prep Time 15 minutes
    Cook Time 10 minutes
    Servings
    servings
    Ingredients
    Course entree
    Cuisine Japanese
    Prep Time 15 minutes
    Cook Time 10 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Preheat oven to 450 degrees F (230 degrees C). Line a baking dish with aluminum foil and grease with olive oil.
    2. Mix soy sauce, olive oil, wasabi paste, garlic, oregano, and black pepper in a bowl. Cut a diagonal slash across each piece of fish and coat fish with wasabi mixture; spoon remaining wasabi mixture over fish and into the diagonal cuts. Place fish into prepared baking dish and sprinkle with Cajun seasoning.
    3. Bake in the preheated oven until fish is opaque and flakes easily, 7 to 9 minutes.
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  • Roasted Rack of Lamb



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     Roasted Rack of Lamb
    Course brunch
    Cuisine Moroccan
    Prep Time 20 minutes
    Cook Time 20 minutes
    Servings
    servings
    Ingredients
    Course brunch
    Cuisine Moroccan
    Prep Time 20 minutes
    Cook Time 20 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
    2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
    3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
    4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.
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  • Rosemary Roasted Turkey



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     Rosemary Roasted Turkey
    Course brunch
    Cuisine French
    Prep Time 25 minutes
    Cook Time 240 minutes
    Servings
    turkey
    Ingredients
    Course brunch
    Cuisine French
    Prep Time 25 minutes
    Cook Time 240 minutes
    Servings
    turkey
    Ingredients
    Instructions
    1. Preheat oven to 325 degrees F (165 degrees C).
    2. In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
    3. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
    4. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
    5. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).
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  • Chicken Tortilla Soup



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     Chicken Tortilla Soup
    Course soup
    Cuisine Mexican
    Servings
    servings
    Ingredients
    Course soup
    Cuisine Mexican
    Servings
    servings
    Ingredients
    Instructions
    1. In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
    2. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.
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  • Bagna Calda (Italian Garlic-Anchovy-Sardine Appetizer)



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     Bagna Calda (Italian Garlic-Anchovy-Sardine Appetizer)
    Course appetizer
    Cuisine Italian
    Prep Time 15 minutes
    Cook Time 35 minutes
    Servings
    servings
    Ingredients
    Course appetizer
    Cuisine Italian
    Prep Time 15 minutes
    Cook Time 35 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Place the canola oil in a skillet and heat over medium heat. Stir in the garlic, and cook until golden brown, about 5 minutes. Add the butter, anchovies, and sardines. Cook and stir until well blended, 10 to 15 minutes. Serve warm.
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  • Orange Hummus



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     Orange Hummus
    Course appetizer
    Cuisine Moroccan
    Prep Time 5 minutes
    Cook Time 160 minutes
    Servings
    cups
    Ingredients
    Course appetizer
    Cuisine Moroccan
    Prep Time 5 minutes
    Cook Time 160 minutes
    Servings
    cups
    Ingredients
    Instructions
    1. Place all ingredients in blender or food processor container and process on slow to medium speed until all ingredients are pureed.
    2. Cover and refrigerate for several hours to allow flavors to blend.
    3. Remove from refrigerator 15 to 30 minutes before serving.
    4. Drizzle with additional olive oil if desired. Serve with pita chips, sesame crackers or cut fresh vegetables.
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