You are here: Seasoned Cooking » All Issues » November 1998 Issue » This Article » Page 3
 
November 1998 Issue
Allium Sativum -- Garlic -- The Stinking Rose
by Rossana S. Tarantini
Table of Contents | Single-page view
Page

Related Sites

The Executive Chef

Theme menus with free recipes, food related links, a recipe forum to request and exchange recipes, and if your website is food related apply for m...

Les Kincaids Lifestyles

food, wine, golf, recipes, chocolate, holiday recipes, author: Never Trust A Skinny Chef...II Las Vegas Favorite Chef

Welcome To IPTV Recipes!

IPTV Recipes is a FREE and exclusive home cooks' community where you can share and browse delectable recipes, have your own channel, upload cooking...

Oster

The Oster site includes everything from small kitchen appliance information to recipes and party planning.

Cooking Solutions

Providing you with the best in food information, cooking advice, catering, recipes, cookbooks, Chef's tools & supplies and lots more... Tons of res...
Also try this recipe which came to me via an Internet News Group I subscribe to and it's wonderful!

 

Toasted Garlic/Pepper Oil

  • 1 cup oil
  • Finely chopped garlic to taste (the lady who posted this used 2 tbsp, I used 4)
  • Shredded chile to taste (she used 1 dried arbol chile, I used 2)
  • Pinch of salt
Mix garlic, chile and salt in a metal container and place on a potholder. Heat oil in a small pot until it barely begins to smoke. Remove oil from heat and pour over garlic mixture. Allow to cool.

This can be used in salad dressings, brushed on toasted bread, in marinades etc. Keep it in the fridge to avoid problems.

  • Yields: 1 cup
  • Preparation Time: 15 to 20 minutes
 

Previous Page Next Page


Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.