* Exported from MasterCook * Garlicky Swordfish en Papillote Recipe By : Cooking Light, June 1995, page 98 Serving Size : 4 Preparation Time :0:11 Categories : Fish And Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1/2 teaspoon fennel seeds -- crushed 4 cloves garlic -- thinly sliced 1/4 cup lemon juice 4 cups coarsely shredded carrot 4 swordfish steaks -- (6-ounce) 1/4 teaspoon salt Heat olive oil in a small skillet over medium heat. Add fennel seeds and garlic; sauté 3 minutes. Remove from heat; let cool slightly, and stir in lemon juice. Set aside. Cut 4 (15-inch) squares of parchment paper. Fold each square in half; open each, and place 1 cup carrot near the fold. Top with 1 swordfish steak. Spoon 1-1/2 tablespoons garlic mixture over each steak, and sprinkle with salt. Fold paper, and seal edges with narrow folds; place the packets on baking sheets. Bake at 375 degrees for 20 minutes or until puffed and lightly browned. Yield: 4 servings. - - - - - - - - - - - - - - - - - - NOTES : Place on individual plates, and cut open; serve immediately.
* Exported from MasterCook * Incredibly Easy Garlic Loaf Recipe By : Jo Anne Merrill Serving Size : 1 Preparation Time :3:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound bread dough 1/4 cup margarine 1 egg garlic salt -- * see note parsley -- ** see note * Use about 1 tablespoon garlic salt, or make a combination of 1 teaspoon garlic salt and 1 very finely minced garlic clove. ** Use up to 1 tablespoon parsley as you desire. Thaw the bread dough only long enough to be able to slice it. Don't thaw completely. Cut into 15 pieces. Melt solid margarine in small pan; add parsley, garlic salt and about half of one beaten egg. Roll each bread slice into a ball; dip in the margarine mixture. Arrange in a SINGLE layer in a lightly greased 9 by 5-inch pan. Let rise in a draft- free warm place for about 2-1/2 hours. Bake in a preheated 350-degree oven for about 25 minutes, or until top is golden brown. Let cool slightly, remove from pan and serve immediately. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Roasted Garlic Recipe By : Totally Garlic Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 garlic heads 6 tablespoons olive oil Preheat oven to 350F. Using a sharp knife, cut about 1/2" off the top of each garlic head. Arrange in a shallow baking pan and drizzle oil evenly over tops. Bake 45 to 60 minutes or until soft, brushing often with oil. - - - - - - - - - - - - - - - - - - NOTES : Roasted garlic is mellow, nutty, and buttery - pure heaven for the helplessly garlic addicted.
* Exported from MasterCook * Shrimp with Garlic-Lemon Vinaigrette Recipe By : Totally Garlic Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound large shrimp -- with shells 6 cloves garlic -- minced 1/3 cup lemon juice 1/3 cup olive oil 1 tablespoon fresh Italian parsley -- minced 1 1/2 teaspoons fresh thyme -- minced 1 1/2 teaspoons lemon peel -- grated coarse salt freshly ground pepper Bring a large pot of salted water to boil. Cook shrimp just until bright orange, about 2 minutes. Drain. When cool enough to handle, remove shells and set aside. In bowl, whisk garlic with lemon juice, oil, parsley, thyme, and lemon peel. Season to taste with salt and pepper. Add shrimp and toss to coat. Refrigerate several hours, tossing occasionally. - - - - - - - - - - - - - - - - - -
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