209115 california better garlic Recipes

french bread , 1 1/2 inch slices, parmesan cheese, finely grated (use the whole can), mayonnaise, green onion

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

california-blend frozen vegetables, mayonnaise, sour cream, chopped onion, shredded cheddar cheese, melted butter, sleeve buttery round crackers (such as ritz), crushed

california raisins, apple juice, honey, ground cinnamon, creamy peanut butter

better than fries, cut potatoes almost all the way through , drizzle olive oil, butter, salt & pepper over top & bake 425f for about 40 minutes., i have made these many times... using flavored cream cheese. great hit with all .

chicken, salt, black pepper, scant cup olive oil, fresh parsley sprigs, fresh rosemary sprig, fresh thyme sprig, fresh sage sprig, bay leaf (not california ), celery rib, garlic cloves, peeled (from 3 to 4 heads of garlic), toasted baguette slices

beefsteak tomatoes (firm is better ), garlic cloves (as much as you like), basil leaves, chopped, olive oil, salt and pepper, to taste

garlic, minced, shallots, minced, dijon mustard, dried oregano, dried parsley, ground black pepper, kosher salt, red wine vinegar, olive oil, mild flavored, parmesan cheese, grated, head iceberg lettuce, chopped into 1/8 inch wide strips, head romaine lettuce, chopped into 1/8 inch wide strips, leaves basil, chopped into fine strips, mozzarella cheese, shredded, garbanzo beans, tomatoes, seeded and diced, turkey breast, diced, salami , cut into thin strips, scallions, chopped

garlic cloves, finely chopped, fresh garden tomatoes, medium dice (if you can tsp get garden tomatoes, buy the ripest romas you can find at the grocery.), chopped fresh basil leaf (not dry ), extra virgin olive oil, good quality finely grated parmesan cheese (no canned stuff!) or 4 oz romano cheese (no canned stuff!), fine pasta, cooked (cappellini or angel hair), fresh ground pepper, salt

garlic, peeled (3-3 1/2 heads of garlic), bay leaf, water, divided (cold ), bacon, coarsely chopped, onion, thinly sliced, leek, thinly sliced (white part only ), salt (or to taste), white pepper , to taste, chicken broth (4 cups), half-and-half or 1 cup heavy cream, fresh thyme or 1 tsp dried thyme, whole wheat bread (french or italian cut diagonally 1/2-inch thick ), garlic clove, sliced in half lengthwise, swiss cheese, grated, chives, thinly sliced

cream cheese, softened (or neufchatel), boiling water, mccormicks california style garlic powder, beef bouillon granules or 1 -2 beef bouillon cube

ripe fresh california avocado (about 8 oz), garlic-flavored olive oil, seasonal baby greens with arugula, good-quality spicy chunky salsa, crumbled goat cheese (we used boursin), diced yellow tomatoes

california-blend frozen vegetables, cooked chicken (cubed ), cream of potato soup, low-fat milk, cheddar cheese (shredded ), white onion (fried ), salt, garlic cloves (diced ), crescent roll dough (refrigerated in a tube)

california dried figs, chopped, golden raisin, dates, chopped, dried pears, chopped, dried pineapple, chopped, dried apricot, chopped, sherry wine, apricot nectar, butter, softened, granulated sugar, eggs, all-purpose flour, divided, baking powder, cinnamon, vanilla, lemon extract, pecans, chopped & lightly toasted

california pink shrimp, egg substitute, cold water, fresh cracked black pepper, dried dill (optional), soft fresh goat cheese, chopped chives

california apricot halves, low-fat vanilla yogurt, whole wheat flour, all-purpose flour, baking powder, baking soda, salt, sugar, buttermilk, egg yolk, vanilla, canola oil, chopped pecans, egg whites

california caviar, creme fraiche, minced shallots, chopped chives, shredded lemon zest, melba toasts or sliced and toasted baguette

garlic bread, this goes great with any italian dish , and is simple to make., garlic powder, oregano, basil, dired minced garlic, kosher salt, parmesean cheese, butter, softened, italian bread, preheat oven to 375 degrees. combine spices in a mortar in pestle, and grind until the salt and minced garlic have been broken down and combined. if you don tsp have a mortar and pestle, simply put the spices in a zip loc freezer bag, and beat with the flat side of a meat tenderizer or rolling pin until crushed and combined. slice loaf in half length wise, and spread each half with a half stick of butter. divide the spice mixture in half, and spread each half evenly over each piece of bread. wrap each half in aluminum foil and bake for about 15 minutes. to crisp it up a bit, open the foil up and bake another 5 to 7 minutes.