Ovendriedoniongarlicflakes Recipes

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OVEN DRIED ONION / GARLIC FLAKES



Oven Dried Onion / Garlic Flakes image

This is a good way to use up extra onions/garlic and store them for future uses. Be sure to store in cool, dry places at room temperature in AIRTIGHT containers out of sunlight. With no moisture to be allowed to enter the container...ever ever. FYI-Temperatures too high will result in the onions being cooked instead of dried and when overdried will lose its flavor and nutritive value. Onions/garlic that are underdried will spoil so be sure they are crisp when removed. 1 small clove = 1/8 teaspoon garlic powder 1/2 teaspoon dried garlic slices. 1 small or 1/4 cup chopped,fresh onion = 1 tablespoon dried onion.

Provided by Rita1652

Categories     Onions

Time 8h15m

Yield 40-80 serving(s)

Number Of Ingredients 3

10 onions (Remove root, top, and skins-sliced 1/4 thick 1/8-inch rings or chop)
10 shallots (Remove root, top, and skins-sliced 1/4 thick 1/8-inch rings or chop)
10 bulbs of garlic (Remove root, top, and skins-sliced 1/8 thick or chop)

Steps:

  • Preheat the oven to 140 degrees Fahrenheit (71 degrees Celsius), and then add the loaded trays. Prop the door open at least 4 inches.
  • Dry onions/garlic in single layers on trays. Depending of drying conditions, drying times make take longer.
  • Place on trays that are at least 1 1/2 inches narrower than the inside of the oven to allow for air circulation.
  • Allow at least 2 1/2 inches between trays and 3 inches of free space at the top of the oven. Be sure there is lots of air space between the pieces of onions/garlic and placed in a single layers.
  • Optional but good to do. Place a fan outside the oven in such a position that air is directed through the opening and across the oven.
  • Change the position of the fan frequently during drying to vary the circulation of the air.
  • Maintain the temperature at 140 degrees Fahrenheit (60 degrees Celsius). It takes less heat to keep the temperature at 140 degrees Fahrenheit as drying progresses, so watch the temperature carefully at the end of the drying. Check the onions/garlic often, and turn the trays frequently. At the start of the drying process, there is worry of scorching, but when nearly dry, the product may scorch very easily. Even slight scorching destroys the flavor and may lower the nutritive value, so be careful not to allow the temperature to rise above 140 degrees Fahrenheit, especially during the end of drying.
  • The onions will be brittle when dry and will crumble when crushed.
  • This should take between 6 and 10 hours.

GLAZED BONITO FLAKES



Glazed Bonito Flakes image

Provided by Alton Brown

Categories     condiment

Time 19m

Yield 4 servings

Number Of Ingredients 5

Leftover bonito flakes from making dashi, about 1/2 cup wet
2 tablespoons mirin
2 tablespoons soy sauce
1/2 teaspoon sugar
2 tablespoons white sesame seeds, toasted

Steps:

  • Finely chop the bonito flakes and add to an 8-inch nonstick skillet set over medium heat. Cook, stirring constantly until the flakes are fragrant, dry and toasted, approximately 4 minutes. Add the mirin, soy sauce, and sugar and continue to cook stirring constantly until the mixture is dry and appears glazed, approximately 2 to 5 minutes.
  • Remove from the heat and stir in the sesame seeds. Transfer the mixture to a plate and spread out to cool. Serve over rice, noodles or fish.

HOMEMADE OAT FLAKES CEREAL



Homemade Oat Flakes Cereal image

If you are looking for a gluten-free cereal, this is for you. I like the addition of almond flour to add another flavor profile to the flakes, but you could also try other gluten-free flours, like amaranth or sorghum, for a different flavor outcome.

Provided by Carla Hall

Categories     main-dish

Time 2h30m

Yield Makes about 2 cups

Number Of Ingredients 8

Canola or vegetable oil baking spray, for the baking sheet
1 cup certified gluten-free old-fashioned rolled oats (see Cook's Note)
1/4 cup almond flour
1/4 cup brown rice flour or gluten-free flour blend (see Cook's Note)
1 tablespoon light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon pure vanilla extract or almond extract
3/4 cup water, plus more if needed

Steps:

  • Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and lightly spray with oil.
  • Put the rolled oats in a food processor and pulse to finely grind into oat flour.
  • Whisk together the oat flour, almond flour, brown rice flour, light brown sugar and salt in a medium bowl. Mix the vanilla with the water in a liquid measuring cup, then slowly pour the liquid in a stream into the flour mixture, stirring constantly, until it becomes a pourable batter (like a thin pancake batter); add more or less water as necessary. Pour the batter onto the prepared baking sheet, then use an offset spatula to spread the batter evenly all the way to the edges, smoothing the top so that it is quite thin (you can also use a rolling pin and roll the batter out between two sheets of parchment paper). It should be no more than 1/4 inch thick.
  • Bake until the top is dry and begins to crack, 15 to 18 minutes. Let cool until it is cool enough to handle, 10 to 15 minutes. Reduce the oven temperature to 250 degrees F.
  • Break the baked layer into 1/2- to 1-inch pieces. Spread the broken pieces evenly on the same baking sheet. Bake, stirring halfway through and redistributing on the baking sheet, until the flakes are dried and crisp, 45 to 50 minutes. Allow to cool completely. The cereal can be stored in an airtight container at room temperature for up to 2 weeks.

2-INGREDIENT DOUGH GARLIC KNOTS



2-Ingredient Dough Garlic Knots image

Restaurant-style garlic knots can be on your dinner table in just 30 minutes. This fast and easy dough recipe doesn't require any yeast or proof time, so the prep is simple. Get the kids involved in shaping the dough, and finish with a sprinkle with Parmesan for even more flavor. These hot and buttery knots will be a showstopper for your next Italian night.

Provided by Annie Campbell

Categories     Garlic Bread

Time 25m

Yield 8

Number Of Ingredients 6

1 ½ cups self-rising flour, plus more for kneading
1 cup plain Greek yogurt
½ cup butter, melted
2 cloves garlic, minced
½ teaspoon chopped fresh parsley, plus more for garnish
½ teaspoon salt

Steps:

  • Mix flour and Greek yogurt together in a medium bowl until a shaggy dough forms. Transfer to a surface dusted with more self-rising flour, and knead for 8 to 10 minutes. Continue adding flour as needed if the dough is too sticky.
  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Combine melted butter, garlic, parsley, and salt in a small bowl.
  • Cut the dough into 8 pieces, roughly 2 ounces each. Roll each segment into an even 12-inch log. Shape the logs into knots by forming a cross, wrapping the top piece around the bottom piece, then connecting the two ends. Press together tightly to seal.
  • Move the knots to the prepared baking sheet and brush with garlic butter.
  • Bake in the preheated oven until lightly browned, 15 to 20 minutes. Brush with remaining garlic butter, garnish with more parsley, and serve warm.

Nutrition Facts : Calories 218.3 calories, Carbohydrate 18.7 g, Cholesterol 36.1 mg, Fat 14.2 g, Fiber 0.7 g, Protein 4 g, SaturatedFat 8.6 g, Sodium 517.4 mg

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