Although garlic, may not always bring good luck, protect against evil or ward off vampires, it is guaranteed to transform any meal into a bold, aromatic and healthy culinary experience.
This garlic sauce is extremely versatile. You can use this GARLIC WHITE SAUCE for steak or burgers or for dipping at your next BBQ and it couldn’t be easier to make.
6 cloves garlic, crushed 1 ½ cup water
½ cup broth ½ cup sugar
¼ cup soy sauce 3 tbsp cornstarch
Salt and Pepper to taste
Mix the cornstarch and sugar together. Add the broth, soy sauce and water to make gravy. Stir well, add the garlic. Heat on low until the mixture thickens.
OK, who doesn’t like BAKED GARLIC CROUTONS in your soup on your salad or just for munching?
2 garlic cloves, minced
¼ cup butter, melted
3 slices of bread, cut into half-inch cubes.
Preheat oven to 300°F. In a large bowl, mix the garlic and melted butter. Add the cubes of bread and stir gently to coat. Place on a baking sheet in one layer. Bake, turning once until golden (takes about 15 minutes). Allow to cool. They smell so good you won’t be able to stop yourself from eating them immediately.
Now here is a really wonderful SPANISH GARLIC SOUP and if you have any croutons left over, add them on top when you serve (if you don’t, use the French Bread).
10 garlic cloves, peeled and sliced 5 cups of beef broth
1 cup of dry sherry ¼ cup olive oil
French Bread, sliced and toasted Grated Parmesan cheese
Salt and Pepper
Sauté the garlic in the olive oil until golden. Heat the beef broth with sherry until boiling and add the garlic and olive oil. Season with salt and pepper and simmer for about 30 minutes. Strain out the garlic and reheat. Sprinkle toasted French bread generously with Parmesan cheese, then place in a 425°F oven for 3-4 minutes. Put the hot toast in the bottom of soup dishes then pour the soup over the top. My mouth is watering just thinking about it.
One of my most favourite foods in the world is GARLIC PRIME RIB ROAST – you are going to love this recipe.
1 (10 pound) prime rib roast 10 cloves garlic, minced
2 tbsp olive oil 2 tsp salt
2 tsp ground black pepper 2 tsp dried thyme
Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, let the roast sit out until it is at room temperature, no longer than 1 hour. Place the roast in a preheated 450°F oven for 20 minutes, then reduce the temperature to 325 degrees – continue to bake for 60 to 75 minutes. The internal temperature of the roast should be 145 degrees (for medium rare). Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.