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1993-01-20
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Newsgroups: rec.food.recipes
Distribution: world
From: "Dan Kidorf" <kidorf@chaos.cs.brandeis.edu>
Date: Tue, 10 Dec 91 11:27:06 -0500
Subject: MISC: Garlic Collection
Summary: orig. subject:
Archive-Name: recipes/misc/garlic-recipes
Keywords: recipe misc garlic recipes
Followup-To: rec.food.cooking
Organization: ?
Approved: aem@mthvax.cs.miami.edu
Recipes are what I though were the highlights from:
Friedlander, Barbara & Cato, Bob : The Great Garlic Cookbook
I strongly believe in saving paper when printing out recipes
which explains my condensed format.
===
Healthy and Hot Sandwich Spread: appetizer
1 C tahini (sesame paste) Blend everything, adding enough
2 T tamari (soy sauce) vinegar to make creamy. Spread
3 cloves garlic, crushed on bread and top with garnish.
apple cider vinegar
bean sprouts or alfalfa or pimento as garnish
===
Beas's Bulbs: appetizer
1 lb mushrooms Chop the stuff, add dressing
up to 2 bulbs of garlic, peeled to moisten. Chill and serve on
French dressing bread or crackers.
===
Eggplant Caponata: appetizer
1 med. eggplant, peeled & cubed Saute eggplant in 5 T oil 5 min.
6 T oil Remove from pan. Add last T of oil.
2 cloves garlic, minced Saute garlic and onion til brown.
1 onion, sliced Add celery and tomato sauce.
.75 C chopped celery Simmer til celery is tender.
4 T tomato sauce Add eggplant capers and olives.
2.5 T capers In separate pan heat suagr & vinegar.
14 stuffed green olives halved Pour over eggplant.
1 T sugar (optional) Salt and pepper to taste.
2 T wine vinegar Simmer 15 more min.
salt and pepper to taste Serve hot or cold.
===
Skorthalia-potent garlic sauce for fish or veggies, or for a dip:
7 cloves crushed garlic
3 potatoes, boiled peeled and mashed Mash potatoes and garlic
1 C oil til smooth. Slowly add both
1/3 C vinegar or lemon juice liquids. Add seasoning and whip
salt and pepper to taste until stiff.
===
Tahini sauce:
2 onions, chopped Saute onions and garlic.
4 garlic cloves, chopped Heat water and dilute tahini to
1 T oil make a creamy white sauce.
water Add onion-garlic mixture and tamari.
1 T tahini Mix well. Can be served as a warm dip.
dash of tamari
===
Al Ajillo: sauce for veggies, fish etc.
1/4 C oil Heat oil in pan or wok.
3-4 cloves garlic, cut thick Add garlic when hot.
and horizontally Fry til almost brown then add veggies.
2 lbs. mushrooms, tomatoes, Mix with pepper and saute a few min.
peppers, onions etc. Turn off heat and cover.
crushed red hot pepper Allow veggies to finish cooking.
salt Serve immediately.
===
Garlic Mayo:
1 C oil Blend 1/4 C oil,egg,salt,mustard & lemon juice.
1 egg Add remaining oil.
1/2 t salt Add garlic and blend 10 more seconds.
1/2 t dry mustard
2 T lemon juice
3 cloves garlic
===
Turkish yogurt:
6 cloves crushed garlic Combine garlic,salt,pepper & vinegar.
salt & pepper Add cucumber and garlic. Mix well.
1 T cider or wine vinegar Chill at least an hour.
1 cucumber, chopped fine
2 quarts yogurt
===
Cold Lo Mein Noodles:
1 lb lo mein or thin noodles Cook noodles and let cool.
1/4 C sesame oil Heat oil and toss in noodles.
1/2 C tamari Add tahini and toss well.
4 scallions chopped fine Let cool. Combine with
1 T grated ginger rest of ingredients.
dash of Tabasco Refrigerate and serve cold.
2 T tahini
===
Pepe's Garlic Soup:
stale French bread,sliced Preheat oven-450 degrees.
4 C boiling salt water Place bread in with boiling water.
8 cloves garlic Fry onion,garlic & parsely in oil.
1 onion, chopped Remove garlic, add paprika, turn heat off.
1 t chopped parsely Add to bread/water mixture.
2 T oil Place in oven uncovered for 15 min.
1 t paprika It will form a crust.
4 eggs Place in bowls and break an egg into each
while soup is still hot.
===
Soup A L'ail (French garlic soup)
24 cloves peeled garlic Saute garlic til golden.
2 T oil Add liquid and seasoning.
8 C boiling water or stock Simmer 20 min.
pinch of nutmeg, tarragon, cloves Cool it and 'blender' it.
salt and pepper to taste Heat slightly and add egg
4 egg yolks beaten gradually while stirring.
Do not allow to boil.
===
Priest's soup:
1 sliced onion Brown onion and garlic in oil.
3 cloves sliced garlic Add tomatoes, bay leaf & simmer 15-20 min.
2 T oil Preheat oven-350 degrees.
2 sliced tomatoes Add seasonings. In casserole break eggs.
1 bay leaf Pour soup gently over eggs.
5 C boiling water Bake until crust forms.
salt and pepper to taste
pinch of paprika
6-7 bread slices, cubed
6-7 eggs
===
Garlic get well broth:
1 chopped onion Boil all until garlic and onion
3-4 cloves peeled garlic are soft. Strain and serve.
1/2 t grated ginger
1/2 C water
mixed herbs-parsely,thyme,rosemary etc.
salt and pepper to taste
===
Ratatouille:
4+ chopped garlic cloves Preheat oven 300 degrees.
saute(ing) oil Saute garlic til brown, set aside.
1 med. eggplant cubed(1") Saute eggplant and zucchini, remove.
3 zucchini cubed Saute other veggies and bay leaf.
2 sliced green peppers Add garlic and salt/pepper.
1 sliced onion Layer in casserole, eggplant and
3 tomatoes chunked zucchini, cheese, onion & tomatoes.
1 t oregano Bake 1 hour.
1 bay leaf Remove bay leaf and serve.
salt and pepper to taste
Parmesan cheese
===
A millet dish:
1 sliced onion Saute veggies in oil.
2 stalks chopped celery Drain off oil.
1 sliced green pepper Brown millet.
2 sliced carrots Add broth, veggies and all else.
2 zucchini, 1/2" thick slices Cover tightly and simmer til
1 chopped tomato millet is cooked.
2 T oil
1 C millet(or couscous) Suggestion: Add cubed chicken.
2 C broth
1 t curry
3 cloves crushed garlic
1/2 t ginger powder
salt and pepper to taste
===
Siniya (Israeli)
1 lb. ground beef Preheat oven-350 degrees.
salt and pepper to taste Mix beef, seasoning, nuts and herbs.
3/4 t cumin Combine tahini,garlic,lemon juice and
3/4 t coriander water to make a thin sauce.
1 t chopped mint Pour over meat mixture.
2 T pine nuts Place in individual casserole dishes.
dill Bake until cooked and brown (45 min.)
parsely
1 C tahini
2 cloves crushed garlic
juice from 1 lemon
water