Garlic
Ozark-style Venison Stroganoff
- 1 1/2 venison
- 1 marinade recipe for game
- 1 onion
- 1 garlic clove
- 350 ml sour cream
- 50 gr vegetable shortening
- 16 ml worcestershire sauce
- 1 ml sauce (hot)
- 1 gr salt
- 1 package mushrooms
Pad Thai
- 20 wait (plate)
- 8 garlic gloves
- 6 eggs
- 2 bean sprouts
- 1 cilantro (sliced)
- 270 gr pork
- 230 gr chantaboon rice sticks
- 200 gr peanuts (ground roasted)
- 130 gr radish (sliced salted)
- 120 gr green onion (sliced)
Pad Thai
- 4 scallions
- 4 bean sprouts
- 2 garlic (cloves)
- 2 eggs
- 1 lime (wedges)
- 1/8 wide
- 525 gr shrimp
- 450 gr rice noodles (dried)
- 120 ml vegetable oil
- 90 ml vinegar (white)
Pad Thai
- 8 scallions
- 4 garlic (cloves)
- 1 chile (fresh)
- 3/4 mung bean sprouts
- 1/4 wide
- 260 gr carrots
- 130 gr peanuts
- 85 gr rice noodles
- 60 ml fish sauce
- 45 ml catsup
Pad Thai
- 6 scallions
- 5 garlic (cloves)
- 2 eggs
- 230 gr noodles
- 80 ml vinegar
- 75 ml soy sauce
- 28 gr peanut butter
- 14 gr brown sugar
Pad Thai
- 6 shrimps
- 1 bean sprouts washed
- 1 pepper (freshly ground white)
- 1 egg
- 3/4 long
- 1/4 wide
- 1/4 scallions
- 75 gr flat rice-stick noodles
- 65 gr pork
- 60 ml peanut oil
Pad Thai
- 5 garlic (cloves)
- 3 scallions
- 2 firm-style bean curd squares
- 2 eggs
- 1 lemon
- 1 chili pepper (fresh red)
- 1/4 mung bean sprouts
- 250 gr shrimp shelled
- 230 gr rice noodles
- 120 ml vinegar (white)
Pad Thai
- 8 shrimp
- 3 green onions
- 2 eggs
- 2 bean sprouts
- 1 lime
- 130 gr chicken breast (boneless)
- 110 gr broad rice noodles
- 75 gr bean sprouts
- 60 ml vegetable oil
- 45 ml lime juice
Paella
- 15 clams
- 1 chicken
- 1 garlic clove
- 950 ml chicken broth
- 250 gr shrimp
- 240 gr rice
- 200 gr peas
- 130 gr sausage
- 60 ml water
- 60 gr onion
Paella
- 2 one
- 2 peppercorns
- 1 clove garlic
- 1 onion
- 1 green pepper
- 1 mussels
- 950 ml boiling water
- 270 gr rice
- 250 gr shrimp
- 130 gr chicken
Paella
- 16 clams little neck in shell
- 1 1/2 mussels in shell
- 1,100 gr chicken size (serving pieces)
- 1,400 ml chicken stock
- 350 gr rice short (grain uncooked)
- 250 gr shrimp (whole)
- 230 gr snow peas (julienned)
- 120 gr onions
- 65 gr sausage
- 60 gr sake
Paella *** Guy
- 2 onion
- 1 1/2 shrimp
- 1 sweet pimientos (red)
- 1/2 clams
- 1,400 ml water (hot)
- 800 gr chicken
- 550 gr garlic
- 240 gr rice
- 80 ml olive oil
- 6 gr salt
Paella A La Alicantina
- 8 young
- 3 green peppers
- 3 garlic (cloves)
- 3 tomatoes
- 950 ml water
- 260 gr pork
- 230 gr rice
- 100 ml good olive oil
Paella-stuffed Snapper
- 2 garlic (cloves)
- 2 serrano chiles
- 1 fish lime juice
- 1/4 cilantro (fresh)
- 240 gr rice
- 130 gr chorizo sausagelinks
- 120 gr onion
- 90 gr shrimp (frozen)
- 60 gr almonds
- 60 ml tomato sauce
Paht Thai
- 8 shrimps
- 1 egg
- 1 bean sprouts
- 1 lengths
- 1 lime
- 55 gr rice stick noodles (dried)
- 30 ml vegetable oil
- 26 gr coarsely peanuts (chopped)
- 16 ml fish sauce
- 8 gr coarsely garlic (chopped)
Palak Paneer
- 1 onion
- 1 tomato
- 475 ml oil
- 120 gr paneer cheese
- 60 gr spinach (frozen)
- 5 gr ginger
- 3 gr garlic
- 3 gr garam masala
- 2 gr chili powder (red)
Palouse Lentil Soup
- 2 garlic (cloves minced)
- 1 1/4 lentils (dried)
- 1 bay leaf
- 1,700 ml chicken stock
- 190 gr carrot (finely diced)
- 120 gr onion (yellow finely diced)
- 100 gr celery (finely diced)
- 80 gr pepper bacon
- 1 gr marjoram (dried)
Pan Seared Scallops& Fennel Over Whole Wheat Pasta
- 4 soba noodle buy at asian markets
- 1 clove garlic (minced)
- 1/2 lemon (fresh)
- 950 ml water for cooking pasta
- 110 ml orange juice
- 32 gr scallops
- 28 gr pernod
- 24 gr fennel
- 16 gr cornstarch
- 10 gr tomatoes (chopped)
Pan-broiled Steak With Tomatoes & Garlic-ital
- 1/4 olive
- 1,400 gr beef bone
- 300 gr seeded tomatoes (sliced)
- 3 gr garlic (finely chopped)
- 2 gr crumbled oregano (dried)
Pan-broiled Steak With Tomatoes & Garlic-italian
- 1/4 olive
- 1,400 gr beef bone
- 300 gr seeded tomatoes (sliced)
- 3 gr garlic (finely chopped)
- 2 gr crumbled oregano (dried)
Pan-fried Catfish
- 8 cilantro sprigs
- 4 catfish fillets
- 1 depth
- 240 ml fish stock
- 120 ml whipping cream
- 65 gr chinese fermented blk
- 65 gr cornstarch
- 60 ml sherry
- 34 gr butter (unsalted)
- 16 gr powdered ginger