|Indian Cuisine (Chinese Edition)|
|by Wei-Chuan Publishing|
At least, the unveiling of the secrets which produce the aromatic and delectable tastes of Indian Cuisine.
1 - 10 of 1,240 for marinated garlic cloves
Note: Use fresh herbs when available. If using fresh basil and oregano double quantities. Brush off fresh mushrooms to clean. Bring all other ...
Peel the zest ... olive oil and garlic; process until ... a few whole cloves garlic; remove from ... toaster oven before serving topped with pasta sauce.
Cook tube pasta ... much. Add the garlic, very thinly ... and topped with marinated artichoke hearts, if ... eliminate the butter and substitute olive oil.
This easy to prepare salad can be made ahead. Refrigerate for at least one hour before serving. For extra color, use tri-color pasta. Cook pasta ...
Boil pasta according ... fine; add basil, garlic, pine nuts, ... acquired taste!) Roasted red peppers in olive oil may be substituted for the red bell pepper.
This brilliantly colorful ... salt and peeled garlic. Process for ... 2 or 3 marinated artichoke pieces. Process ... recipe may be doubled or tripled, etc.
Clean mushrooms and ... Combine olive oil, garlic, lemon juice, ... Cover tightly and refrigerate for at least 2 hours or overnight. Makes about 6 servings.
Remove stems from ... sugar, sherry, onion, garlic, salt and ... with the marinade twice daily. Can be kept in refrigerator up to one week before serving.
In 2 cup ... sauce, water, pepper, garlic and orange peel ... white-hot coals. Chicken breast is done when internal temperature reads 160°F on meat thermometer.
Whisk together ingredients for dressing; pour over the mushrooms and marinate for one hour, turning occasionally. Serve at room temperature. Keeps ...
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