EASY CRUNCHY GARLIC CROUTONS RECIPE
Croutons are a great garnish for green salads and (as with any croutons), toss them in at the very last minute to prevent them from getting soggy. You want your bread to be at least a day old. It'll be easier to cut and holds it's shape better. We used my mom's ultra soft wheat bread (Visit NatashasKitchen.com for the video and photo tutorial). You could also use a basic french bread with great results.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 25m
Number Of Ingredients 7
Steps:
- In a small sauce pan, combine: 2 Tbsp butter, 2 Tbsp extra virgin olive oil, 2 pressed garlic cloves, 1 Tbsp chopped parsley, 1/4 tsp salt and 1/4 tsp pepper. Heat over medium heat until butter is melted. Stir to combine then set aside and let the flavors infuse into the oil while you chop your bread.
- Cut your bread into 3/4" cubes. For goodness sake, don't remove the crust! It adds variety and great crunch to these croutons. Transfer to large mixing bowl.
- Drizzle the seasoned olive oil over your chopped bread and toss until bread crumbs have an even coating of oil.
- Spread the bread in a single layer on a baking sheet and bake at 375˚F for
- -20 minutes until they are golden brown and crunchy. (mine took 20 min)
- Serve these up with your favorite green salad.
GARLIC CRUNCH
This savory granola crunch is a wonderful and flavorful addition to salads, soups, side dishes - it's even wonderful as a snack.
Provided by C in PA
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees.
- Toss all ingredients together.
- Spread on cookie sheet.
- Bake 25 minutes until toasted.
- Cool on cookie sheet.
- Store in ziploc bag or airtight container.
Nutrition Facts : Calories 212.4, Fat 5.6, SaturatedFat 2.3, Cholesterol 7.6, Sodium 22, Carbohydrate 35.2, Fiber 4.2, Sugar 8.7, Protein 6.8
CRISPY FRIED GARLIC AND GARLIC OIL RECIPE
Make crispy fried garlic and fried-garlic oil in a flash-on the stovetop or in the microwave.
Provided by Sasha Marx
Categories Condiments and Sauces
Time 25m
Yield 8
Number Of Ingredients 4
Steps:
- If cooking on stovetop: Combine chopped garlic and oil in a 2-quart saucepan or wok. Place over medium-high heat and cook, stirring frequently with a heat-resistant rubber spatula, until garlic begins to bubble steadily, 2 to 3 minutes. Continue cooking, stirring frequently and scraping down the sides and bottom of the saucepan to ensure even cooking and prevent garlic from sticking and scorching, until garlic turns pale golden brown, 5 to 7 minutes longer. Working quickly, pour contents of saucepan into prepared strainer set over bowl. (Garlic will continue cooking for a brief period after draining, so do not allow it to get too dark.) If cooking in microwave: Combine garlic and oil in a large microwave-safe bowl and stir to break up any clumps. Microwave on high power for 5 minutes. Stir with a heat-resistant rubber spatula, scraping down sides of the bowl. Continue to microwave in 2-minute increments, stirring between each round, until garlic begins to turn lightly golden, 4 to 8 minutes total. Microwave in 30-second increments, stirring between each round, until evenly pale golden brown, 30 seconds to 1 minute and 30 seconds longer. Working quickly, pour contents of bowl into strainer set over bowl. (Garlic will continue cooking for a brief period after draining, so do not allow it to get too dark.)
Nutrition Facts : Calories 270 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, Sodium 22 mg, Sugar 0 g, Fat 28 g, ServingSize Makes about 1/2 cup (50g) fried garlic and about 1 cup (240ml) fried-garlic oil, UnsaturatedFat 0 g
GARLIC-SHALLOT CRUNCH
In Southeast Asian cooking, crispy fried shallots and garlic add irresistible crunch and a subtle toasted sweetness to everything from curries and noodles to refreshing herb- laden salads. I like them so much and end up wanting them on everything, so making a big batch is the way to go for me. This recipe requires more knife work than any other in my book. I apologize for that, but know that the payoff is worth it. Also, once the shallots and garlic are sliced, the hard part is over. These get crunchier and cook faster if the shallot and garlic are sliced evenly and as thin as possible. If you have a mandoline, use it here. It's not totally necessary, but it makes for easier and faster work. If you're scared of the sharp blade, use a dish towel to hold on to whatever you're slicing or wear a rubber glove (the kind you might wear to wash dishes). Take. Your. Time. You'll be left with a jar of intensely flavorful oil to boot. Use that to sear fish or make dressing.
Provided by Food Network
Categories condiment
Time 40m
Yield 1 cup crunchies and 3/4 cup tasty oil
Number Of Ingredients 4
Steps:
- Combine shallots and garlic in a small pot. Add enough vegetable oil just to cover and place over medium heat. When shallots and garlic are sizzling vigorously, about 4 minutes in, reduce the heat to low. Continue to cook, stirring occasionally, until golden brown, 15 to 20 minutes. Use a slotted spoon to transfer shallots and garlic to a paper towel-lined plate and season with a little salt. Let oil cool, then store in an airtight container in the fridge for up to 1 week. Crunchies will keep in an airtight container at room temperature for about 1 month.
GARLIC NOODLES
These deceivingly simple, yet devastatingly delicious garlic noodles were invented back in the '70s at a restaurant in San Francisco called Thanh Long. Usually served with roasted Dungeness crab, the recipe is a very closely guarded family secret, but after lots of investigation, and even more experimentation, I think this is very close.
Provided by Chef John
Categories Main Dish Recipes Pasta
Time 35m
Yield 2
Number Of Ingredients 12
Steps:
- Stir soy sauce, oyster sauce, Worcestershire sauce, fish sauce, sesame oil, and cayenne pepper together in a small bowl for the secret sauce.
- Place secret sauce near the stove. Place garlic, butter, Parmesan cheese, and green onion in individual bowls within easy reach.
- 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 the 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 and stir in Parmesan cheese. Splash in more pasta water if noodles are too dry.
- Plate noodles. Garnish with red pepper flakes and green onions.
Nutrition Facts : Calories 600 calories, Carbohydrate 70.4 g, Cholesterol 69.9 mg, Fat 27.9 g, Fiber 3.3 g, Protein 17.2 g, SaturatedFat 16.7 g, Sodium 1540.6 mg, Sugar 3.6 g
CRUNCHY GARLIC CHICKEN
Make and share this Crunchy Garlic Chicken recipe from Food.com.
Provided by Derf2440
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 425°F degrees.
- Spray rectangular pan (9x13x2-inch) with cooking spray.
- Mix 2 tablespoons butter, the milk, chives, salt and garlic powder.
- Mix crushed cereal, parsley and paprika.
- Dip chicken into milk mixture, then coat lightly and evenly with cereal mixture.
- Place in pan.
- Drizzle with 2 tablespoons butter.
- Bake uncovered 20 to 25 minutes or until chicken is no longer pink when centres of thickest pieces are cut.
CRUNCHY GARLIC CHICKEN
Think chicken breasts are a bit boring? Try this garlic chicken that has the crunch and flavour of chicken kiev, but with a fraction of the prep
Provided by Orlando Murrin
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 8
Steps:
- Make a production line of a board, two wide, shallow bowls or dishes, and a baking tray that will comfortably fit the chicken, lined with baking parchment or oiled foil.
- If intending to bake immediately, heat oven to 200C/180C fan/gas 6. (Otherwise, remember to turn the oven on 10 mins before baking.)
- In the first dish, mix the parmesan, mayo, garlic, lemon zest, herbs and seasoning to form a paste - a tablespoon does this well, and helps at the next stage. Tip the crumbs into the second dish and shake so they cover the base.
- Now the messy part. Put the chicken on the board and, if necessary, trim and discard any flappy bits. Blot well with kitchen paper - this will help the coating stick.
- Slide the first breast into the mayo mix and use the spoon to make sure it is coated all over. Pick it up by the pointy end and place on the crumbs. Use a spoon to cover completely with crumbs, and press them on gently until covered all over. Pick up once again by the 'tail' and place on the prepared baking tray. Repeat with the second breast, then discard any leftover mayo and crumbs.
- Bake for 25-30 mins until golden and cooked through. Transfer to a board and slice into three or four thick slices, scatter over the chives and serve with the lemon wedges, roasted potatoes and tomatoes, if you like.
Nutrition Facts : Calories 875 calories, Fat 70 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 1.1 milligram of sodium
CRUNCHY GARLIC CHICKEN
Oven-baked chicken breasts boast a delicious crunchy coating with herbs and garlic.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. In shallow dish, mix 2 tablespoons of the butter, the milk, chives, salt and garlic powder.
- In another shallow dish, mix crushed cereal, parsley and paprika. Dip chicken into milk mixture, then coat lightly and evenly with cereal mixture. Place in pan. Drizzle with remaining 2 tablespoons butter.
- Bake uncovered 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
Nutrition Facts : Calories 280, Carbohydrate 11 g, Cholesterol 100 mg, Fat 2, Fiber 1 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 0 g
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