Recipes for "garlic recipes"

Gather all ingredients. Stir soy sauce, oyster sauce, Worcestershire sauce, fish sauce, sesame oil, and cayenne pepper together in a small bowl for the secret sauce.

Melt butter in a skillet over medium heat. Add garlic; cook and stir just until fragrant, about 1 minute. Quickly stir in the secret sauce and turn off the heat.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet slightly firm to the bite, about 12 minutes.

Transfer spaghetti into the sauce using tongs, bringing some of the cooking water with it. Toss until well coated; stir in Parmesan cheese. Splash in more pasta water if noodles are too dry.

Plate noodles; garnish with green onions and red pepper flakes.

Add the cooked, cold rice to a large mixing bowl. Use your hands to fluff the grains to break apart and loosen them up.

Sprinkle 1/2 teaspoon salt all over the rice. Mix well with a spoon and set aside.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Place a large skillet or wok over medium-high heat and add the oil. Once hot, add the garlic and cook for 30 seconds to 1 minute until crisp and light golden brown but not burnt.

Add the rice. Using a spatula or cooking spoon, stir thoroughly to mix the garlic and oil into the grains. This should take about 2 minutes.

Lower the heat to medium if the skillet gets too hot. You’ll know it's too hot if the rice is sticking to the pan—you do not want the rice to burn.

Sprinkle the remaining 1/2 teaspoon of salt and the white pepper all over the rice.

Stir the rice well for seasonings to blend, about 1 to 2 minutes.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Garnish with green onion or chives, if desired. Serve warm as an accompaniment to breakfast, lunch, or dinner.

Keep leftover garlic fried rice in a covered container, refrigerated. It will last for up to 2 days. Sinangag na kanin does not freeze well as it tends to get soggy.

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Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Stir the yeast and sugar into a small bowl with the warm water and let it sit for 3 to 5 minutes, until it starts to foam.

If the mixture foams up, this means the yeast is alive and active. If not, it means the yeast is dead and you'll need to get a new package of yeast. It always helps to check the use-by date on yeast.

In a large bowl, whisk together the flour and salt. Make a well in the center of the flour and pour in the olive oil, then the yeast-sugar-water mixture.

Mix this together to form a soft dough and knead for 5 to 10 minutes. (You can use a KitchenAid mixer with a dough hook for this step. If you knead by hand, it will take longer.)

The dough should be soft and tacky. If it is too dry, add another 1 or 2 tablespoons of water.

With well-floured hands, shape the dough into a ball and lightly coat with olive oil. Put it in a large bowl, top the bowl with plastic wrap and set it in a sunny spot to rise to double its size. This should take anywhere from 90 minutes to several hours.

Alternatively you can put it in the refrigerator overnight or up to 24 hours to rise slowly (and develop more flavor).

When the dough has doubled in size, cut it into fourths.

At this point you if you want to make the dough ahead and freeze, wrap the dough quarters in plastic wrap and freeze for later. Defrost overnight in the fridge to use.

Set out 2 large baking sheet and line them with a silicone liner or parchment paper (spray parchment paper with some baking spray).

Flour your work surface and your hands. Working with one piece at a time, flatten into rough 4 x 5-inch rectangles.

Using a sharp knife or pizza wheel, slice each dough rectangle into 4 long strips (1 x 5-inches).

Cut these strips in half in the middle. You should now have 8 (1 x 2.5-inch) strips.

Take 1 piece at a time and work it into the shape of a snake.

Then tie it in a knot.

Set each knot down on the baking sheet and repeat with the remaining dough. Remember that the dough will rise, so leave some space between each knot.

Once all the knots are tied, brush them with a little olive oil.

Loosely cover them with plastic wrap and let them rise again until doubled in size, anywhere from 90 minutes to 3 hours or so.

While the garlic knots finish proofing, preheat the oven.

Uncover the knots and bake in the oven until nicely browned on top, 12 to 15 minutes.

While the garlic knots are baking, melt the butter in a small pot over medium-low heat. Add the garlic and cook gently just long enough to take off that raw garlic edge, about 1 to 2 minutes. Add the salt and parsley and stir to combine. Remove from the heat.

When the knots are done, take out of the oven and let cool for 5 minutes. Paint with the garlic-butter-parsley mixture and serve. These are best warm, but are good at room temperature, too.

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Gather all ingredients.

Combine softened butter, Parmesan cheese, and minced garlic in a bowl until well combined.

Mix in garlic salt, Italian seasoning, pepper, and paprika until smooth and well combined.

Taste and adjust seasonings.

Gather your ingredients.

Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl.

Cover and refrigerate for at least 30 minutes before serving.

Line a large sheet pan with parchment paper.

Cut the potatoes in half. Place them in a medium bowl with the olive oil, garlic powder (if using), salt, pepper, and garlic. Toss until well coated.

Transfer the potatoes to the prepared pan spread out into a single layer, cut side down. Roast until browned and crisp and the interior is fork tender, about 30 minutes.

Top with parsley and flaky sea salt, if desired. Serve hot or at room temperature.

Leftovers can be stored in the refrigerator in an airtight container for up to 5 days. They are best reheated in an air fryer for 5 minutes at 350°F. You can also use leftovers to make a quick hash on the stovetop.

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Gather all ingredients.

Combine potatoes, garlic, and 1 tablespoon of the salt in a medium saucepan with enough water to cover by 1 inch. Bring to a boil over high. Reduce heat to medium-low, and simmer until potatoes are fork-tender, 10 to 12 minutes.

Drain potatoes and return to hot saucepan. Stir until dry, about 1 minute.

Add butter, 1 piece at a time, stirring gently until melted before the next addition.

Using a potato masher, mash in milk until smooth. Stir in 1 teaspoon salt and white pepper.

Transfer potatoes to a serving bowl and top with more butter, if desired.

Use the heel of your hand (or the flat side of a knife) to firmly smash the head of garlic into individual, unpeeled cloves. You will likely need to smash the head a few times until all the cloves loosen.

In an airtight mason jar or a bowl with a lid, add the garlic cloves. With the lid tightly closed, shake the container vigorously for 30 seconds.

Next, open the container, and continue shaking in 30-second intervals until all garlic cloves have loosened from their skins. At this point, most, if not all, of the cloves should easily peel away from their skins. If you have a few unpeeled cloves, peel them by hand.

Karishma Pradhan / Simply Recipes

Karishma Pradhan / Simply Recipes

Use a knife to trim off the ends of the garlic and place them into a small, 2-quart saucepan.

Karishma Pradhan / Simply Recipes

Pour the olive oil into the saucepan, ensuring the garlic is fully submerged. You may need to add more oil, depending on the size of your cloves.

Set the saucepan on medium-low heat and bring to a simmer. You should see a mix of medium-sized and smaller bubbles frequently coming to the surface and popping. Reduce the heat to the lowest setting on your stove or until small, gentle bubbling occurs. If the bubbling is too vigorous, move the saucepan slightly off the burner to lower the heat under the saucepan. If no bubbling is occurring, increase the heat slightly.

Let the garlic cloves cook for 45 minutes, or until they are golden-brown, and easily mash with a fork with little resistance.

Karishma Pradhan / Simply Recipes

Karishma Pradhan / Simply Recipes

Garlic should taste slightly sweet and caramelized. As the garlic cooks, make sure to check on it every few minutes to adjust the heat as needed and maintain tiny bubbles. The cooking process may take as long as 1 1/2 hours, depending on the size of the garlic and the temperature of the pan.

Remove the saucepan from the heat and pour the garlic confit (with the cloves and oil) into a heatproof mason jar or container. You may want to place a funnel into the jar to prevent spillage while transferring the liquid. Use a container large enough to ensure the oil completely submerges the garlic. Close the jar with an airtight lid, and immediately refrigerate.

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Karishma Pradhan / Simply Recipes