Ya Gotta Eat So Why Not Have Some Fun!
Welcome to Cooking Up a Storm All Over The World with 213 members now with more coming. There will be 3 new Contributing Writers on the site. Welcome Dale Rogerson, Jeff Kotinsky and more up and coming food lovers in the works that will do regular features on the site.
What have you been cooking and baking and grilling lately? I would love to hear from you.
November 20th, 2013
Ingredients for 4 people: 400g spaghetti 60g fresh basil leaves, 4-5tablespoons of extra virgin olive oil, 30g of pine nuts in shell, 30ggrated parmesan cheese, 30g grated cheese, 2 cloves of garlic, a pinch coarse salt.
Preparing the mortar:
wash and dry the basil
leaves, peeled garlic
Put the basil in a mortar, the garlic and salt; use the pestle to crush the appropriate content.
Continuing the work with a pestle, add the pine nuts, and when the mixture will be quite fine, start adding the oil flush, then add the grated cheeses.
You have to keep working until you get a creamy smooth and well,just ready, pour into a bowl and set aside.
ingredients in a
blendtogether slowly, so as
not to overheat
Cook the pasta in abundant salted boiling water, then drain anddress with the pesto thinned with a little bit 'of water from the pasta.
Serve the spaghetti once, piping hot.
Variations: There are versions of this recipe involving the use of aboiled potato, by stepping along with the leaves of basil, but otherversions have, in addition to or instead of oil, the use of buttercream worked.
From The Garlic Cook Book by Gilroy
1 cup soy sauce
1/4 cup brown sugar, packed
2 tablespoons lemon juice
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Combine all ingredients in a jar and shake or mix well with a whisk to desolve the seasonings and sugar. Let stand in a sealed jar overnight.
Makes 1 cup
Quick 'N' Easy Barbecue Sauce
From The Garlic Cook Book by Gilroy
1 cup catsup
1/2 cup wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon instant minced onion
1/4 teaspoon garlic salt
1/4 teaspoon barbecue spice
1/8 teaspooon black pepper
Combine all ingredients and mix well.
Makes 1-1/2 cups barbecue sauce.
Here is something I am going to make for Lucky the Wonder Dog. I know he will love them. Heck, by the amount of garlic in them, I would even love them! ha ha
Homemade Dog Biscuits
From The Gilroy Garlic Cook Book
The following testimonials came from those who tested this recipe: "My 10-year-old Samoyed preferred them to those purchased at the store." My daughter's 7-year-old, large dog like them." "My son-in-law's 5-year-old beagle, a finicky eater loved them." They are an excellent, nutritious treat for the family dog and won't hurt the small children in the family if they happen to eat one."
3-1/2 cups all purpose flour
2 cups whole wheat flour
2 cups bran
1 cup rye flour
1 cup grits or cornmeal
1/2 cup nonfat milk powder
1 tablespoon dehydrated onion flakes or powdered garlic
4 teaspoons salt, optional
1 package dry yeast
1/4 cup warm water
2 cups tomato juice
Combine all dry ingredients and mix well with a whisk or pastry blender. Dissolve yeast in warm water and add tomato juice. Mix with dry ingredients. Dough should be very stiff. Knead dough for about 3 minutes. Roll out on floured board to 1/4 to 1/2 inch thickness. cut to desired size with knife or with a dog biscuit cookie cutter. Place on ungreased cookie sheet and bake at 300 degrees for 1 hour. Turn off oven. Leave the biscuits in the oven overnight or at least 4 hours to harden.
Makes about 7 dozen cookie size dog biscuits
To all the dog lovers Enjoy!
Garlic has been around for centuries and has been loved by about every country in the world. I grew up eating lots of it and adore the flavor it gives to countless dishes that no other can substitute for.
What are some of the things you like to do with garlic? What are some dishes you make with roasted garlic?
Mouth-Watering, wonderful garlic, the bulb that gives dishes that added punch that makes the recipe sing.
Add your recipes that are filled with fresh garlic, roasted garlic or granulated garlic.
I look forward to sharing ones I have made in the months to come.