Thursday, June 30, 2005

A salad idea

Idea sent by Mr. Anchovy.

Tuffy P. gently sautes chopped up garlic and chilis and pine nuts in a little really excellent olive oil, then adds it to salads. It rocks.

Wednesday, June 29, 2005

All purpose garlic sauce

Recipe sent by Fearless.

Use on pasta with cooked poultry, fish or vegetable pieces.

6 tbl butter
1 clove garlic, crushed
6 tbl flour
3 c. milk
1/2 tsp salt
1 tsp Tabasco sauce
1/2 c. parmesan
dash of nutmeg

Melt butter, add garlic for 2 minutes, then flour and whisk until smooth. Add milk slowly and whisk until smooth and thickend. Add next 4 ingredients and mix well. refrigerate if not using immediately.

Sounds to me like a good recipe for chicken wings!

Monday, June 27, 2005

Scott's Spicy Tofu Crisps

Thanks to Scott for the recipe.

Spicy Tofu Crisps

1 entire bulb of garlic smashed and chopped (chopped garlic from a jar is OK)
1 package of firm tofu
sesame oil
cayenne pepper
teriyaki sauce (soy, tamari or Bragg’s can be substituted)
sesame seeds

Cut the tofu into 1/4” slices and place between two towels. Press the water out of the tofu by putting a cutting board on top of the towels – and then something heavy on the cutting board. Set aside for 10 minutes.

Preheat oven to 350 degrees.

Place several tablespoons of sesame oil on a cookie sheet. Lightly coat each rectangle of tofu and spread out on cookie sheet. Edges of tofu can touch if necessary. Lightly douse the tofu with teriyaki sauce (about a teaspoon per rectangle). Cover each rectangle of tofu with garlic, sesame seeds and a dash of cayenne (to taste). Bake in oven until garlic and tofu begins to brown (about 30 minutes).

Saturday, June 25, 2005

Garlic Turkey

Recipe sent by Christine:

My family just loves my Garlic Turkey. It is very easy and a sure-fire hit.

1 turkey breast
1 can of chicken broth
1 stick of margarine
3 Tablespoons of garlic
4 sprigs of fresh celery leaves
1 sprig of fresh rosemary
2 sprigs of fresh sage
1 Tablespoon of poultry seasoning
baby carrots
salt and pepper to taste

Cover and cook at 425 for first half hour then reduce heat to 350. Baste every 30 mins until done.

After done strain broth from pan. (A fat reducer works best to remove the margarine) Make rue with flour and cold water. Add rue to boiling broth on top of stove, stirring constantly.

Friday, June 24, 2005

Need help

I ran out of recipes, I need more ideas, please!

Saturday, June 18, 2005

Meat Sticks

Mr. Anchovy has a delicious recipe for Meat Sticks.
Here it is:
Cut up a quantity or pork and veal into 1 and a quarter inch cubes (more or less) can use any cut of meat you like....I usually get inexpensive roasts and cut them up.
Chop up a hand-full of garlic and mix it in with the meat. Add a bottle of beer, or if you want to get fancy, you can use sherry. Let the mixture marinate in the fridge overnight.
Meanwhile, you have to get the right sticks....these are wooden skewers that are about 6 inches long.....those really long skinny ones won't do. I get mine at Czehowski's on the Queensway.
Next day......skewer the meat such that you cover as much of the sticks as you can. Alternate pork and veal....or often I use all pork, which is really just as good.
Roll the meat sticks in a bowl filled with lightly beaten eggs, then roll them in a mixture of breadcrumbs, salt and pepper.
Brown them in a skillet in vegetable oil until they have good colour.
Lay out a few sticks of celery on the bottom of a roasting pan.
Stack the meat sticks such that the celery keeps them off the bottom of the pan.
Roast for about 45 minutes in a 350 or 375 oven.

Enjoy hot, with a cold beer.

Thursday, June 9, 2005

Sarah's Ceasar Dressing

On Saturday I went to Julia's 25th birthday party. It was so much fun. There were hamburgers, hot dogs and a delicious garlic-intensive caesar salad, which I got the recipe for.
There were two guys speaking French and miraculously, after 5 beers I started speaking French with them. I was a bit surprised with myself since I thought I had forgotten all the French I learned when I went to school in Switzerland. Well, apparently not. I asked them (in French of course) where they were from and they said from France. Now, no wonder I understood everything they said and could carry on a conversation with them, THEY WERE NOT FROM QUEBEC!

Here's the recipe:
Marinate 4 cloves of garlic (sliced in half) in oil 24 hours in advance.

1/4 cup red onion (chopped)
1 cup oil (preferably olive oil)
1 cup parmesan cheese
2 lemons
1 tbsp. garlic powder
1 tsp oregano
5 cloves garlic
1 egg
anchovies, if you want (the salad that I ate had the anchovies on the side, just in case some people didn't like them)

Mix together oil, cheese, onion, garlic powder, oregano & egg.
Crush 1 clove of garlic into mixture.
Squeeze juice from lemons into the mix.
Add the anchovies.

I really, really recommend this dressing, just thinking of it makes my stomach growl. It is so delicious.

Sunday, June 5, 2005

Garlic Meatloaf

Recipe sent by Laura: My mother tought me to make this with no measurments, but last week I estamated and I would like to share this recipe. My husband says that it's the reason he married me!..HA HA!


3lbs. ground beef
2 1/2 lg. cloves garlic, minced
1 green bell pepper, chopped
1/2 lg. red onion, chopped
1 1/2 c. bread crumbs (Torn hamb. or hot dog bunns work better than reg. bread)
2 eggs
1/4 c. colby cheese
4oz. crushed tomatoes
1pkg. store brand meatloaf mix

Heat oven to 400 deg.
Mix all ing. well with hands, and form into a loaf
Flatten into appropriatly sized baking dish (I use glass)
Cook 1 hr. without opening oven door
After 1 hr. lightly cover top with katsup
An additional 30 min. it should be cooked through and have a nice brown crust
Cool 15 min. and serve

Home style mashed potatoes are a great side!!
Hope everyone else enjoys this as much as my family has!

Friday, June 3, 2005

Onion and Garlic Soup

Recipe sent by Mister Anchovy:

1/4 cup butter
6 large onions, chopped
4-6 large cloves garlic minced
1tsp flour
2 cups dry white wine
1/2 tsp crumbled thyme
4 cups chicken stock
4 eggs
1 cup gruyere cheese grated
1/2 cup whipping cream

Heat the butter in a pan
Add onions & garlic
Saute until the onions are golden
Stir in the flour and saute for another 1 or 2 minutes
Add the wine, salt, pepper, thyme
Simmer uncovered over low heat for 30 minutes
Stir from time to time
Add chicken stock
Bring back to a boil
Cover and cook in 350 oven for 2 hours
Serve the oup in 4 small ovenproof soup bowls
Beat the eggs separately and add one to each serving, stirring it into the soup to mix well
Sprinkle with the cheese and cook in the oven for 10 minutes longer add 2 tablespoons whipping cream to each serving.

Wednesday, June 1, 2005

Garlic Cucumber Salad

Recipe sent by: Joanne.

Peel three (3) large cucumbers
Slice into very thin pieces and put into bowl
Peel and mash five cloves of Garlic
Add 1 teaspoon of table salt to cloves
With kitchen fork blend and press between fork tines until paste forms
Add and mix into sliced cucumbers
Cover bowl tightly and refridgerate overnight
Place cucumbers into colander and discard leftover liquid
With clean hands squeeze all remaining liquid from cucumber slices
Tranfer into clean bowl or serving dish
Add Two (2) to Three (3) tablespoons of Hellmans' Mayonaise
Mix well and garnish with Paprika
Serve or cover and refridgerate till desired serving time