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1:09
Garlic Clove Italian Eatery
15 Jan 2010
201
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2:20
Like us on Facebook: ********www.facebook****/GarlicHealthBenefits Follow us on Twitter: ********twitter****/Garlic4Health Garlic (Allium sativum) has the broadest spectrum of any antimicrobial substances we know of. "It's antibacterial, antifungal, antiparasitic, antiprotozoan and antiviral," asserted Paul Bergner, Director of The North American Institute of Herbal Medicine and author of The Healing Power of Garlic and several other herbal medicine books. This along with even more health benefits have been confirmed by other researchers, many from mainstream medicine. Garlic's Healing Properties Tests have found raw garlic more powerful than even penicillin and tetracycline. This is without destroying the digestive intestinal flora, which pharmaceutical antibiotics invariably do. It's also effective for TB and even Candida. Also, unlike heavy pharmaceutical antibiotic use, garlic does not diminish the immune system. It actually enhances the immune system. Allicin, the active ingredient released when garlic is crushed, stimulates the immune system. Dr. Abdullah and his colleagues at the Akbar Clinic and Research Center in Panama City, Florida, found raw garlic dramatically increased the powers of the immune system's natural killer cells. Abdullah believes the immune boosting power of garlic could even be used to help AIDS patients.
11 Jun 2013
786
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0:21
It's so easy to grow garlic. This is one week of growth. www.garlicboss****
24 Dec 2009
194
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0:13
Fourteen days and these garlic roots are growing great. It is fun to grow garlic because it is so easy to do. www.garlicboss****
30 Dec 2009
170
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1:34
Watch how to make a Moule Marinière à la Crème (Mussels Mariner Style). It's a famous French Brittany seafood dish.
5 Apr 2013
210
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3:06
How To Make a Créole Salad.
24 May 2013
124
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5:55
www.Culinarycommunity**** Presents: Tomato Bisque Soup Part 1 / 2 1.Add a jumbo can of tomatoes (with juices) or 4 large cans of tomatoes to an oven ready pan. Drizzle olive oil over the tomatoes (approximately 1.5 cups). Use less olive oil (approximately ¼ cup) if a low fat version is desired. 2.Add one chopped red onion to the dish. 3.Add one chopped white onion to the dish. 4.Chop a leek lengthwise and clean thoroughly. Chop the leek into larger pieces. Once chopped, clean the leek pieces again before adding to the dish. 5. Add the following herbs & spices: 2-3 Tbsp Dried Basil, herbs, oregano & garlic combination (your preference), 1 -1 ½ Tbsp Cumin 6.Add 2 full heads of whole garlic cloves, peeled. 7.Gently stir the ingredients together until well blended. 8.Place in oven and cook at 300 degrees for 45 60 minutes. Once cooked fully, all the moisture in the dish will be reduced. 9.Stir after 45 minutes in the oven and cook for another 15 minutes.
26 May 2009
226
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2:56
Easy Chicken Tikka Masala 600 g chicken, skin removed and diced ½ red onion or 2 shallots, finely sliced 6 cherry tomatoes, quartered 1 jar Patak’s Tikka Masala Cooking Sauce 1 tablespoon vegetable oil juice of ½ lemon (optional) salt, to taste sugar, to taste 1 tablespoon coriander, chopped 1. Heat the vegetable oil in a pan and add the red onions or shallots. 2. After 2 minutes add the chicken and allow to seal for a few minutes. 3. Add the tomatoes and the Patak’s Tikka Masala Cooking Sauce. Cover and leave to cook through for 15 minutes. Stir occasionally to prevent the Tikka Masala from sticking to the bottom of the pan. 4. Taste and adjust the seasoning with salt, sugar and lemon juice. 5. Sprinkle over the coriander and serve simply with fresh hot basmati rice. Easy Bombay Potatoes 600g baby new potatoes, scrubbed and cleaned 1 sachet of NEW Patak's Bombay Potato Paste or 2 tbsp of Patak's Tikka Masala Paste 1 tbsp Patak's Mango Chutney 8 shallots, skins removed 6 cloves of garlic, skins left on 2 tbsp olive oil 15g butter few springs of rosemary, reserving some for garnish good pinch of black pepper good pinch of sea salt 1. Preheat an oven to 200°C/400°F/gas 6. 2. In a bowl mix together the Patak's Tikka Masala or NEW Bombay Potato Paste, Patak's Mango Chutney, olive oil, butter, shallots, and the baby new potatoes. 3. Lay a large piece of foil flat and pour the contents of the bowl into the middle. 4. Add a few sprigs of rosemary. 5. Bash the garlic cloves with a heavy object and place them with the skins left on in the foil parcel. 6. Sprinkle over the black pepper and close up the parcel so no steam can escape. 7. Place onto a baking tray and bake in the preheated oven for 30-45 minutes, or grill on the BBQ. The potatoes should be soft and fluffy. 8. Just before serving add a few fresh sprigs of rosemary for colour and sprinkle with sea salt. "
27 May 2010
1504
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2:56
Easy Chicken Tikka Masala 600 g chicken, skin removed and diced ½ red onion or 2 shallots, finely sliced 6 cherry tomatoes, quartered 1 jar Patak’s Tikka Masala Cooking Sauce 1 tablespoon vegetable oil juice of ½ lemon (optional) salt, to taste sugar, to taste 1 tablespoon coriander, chopped 1. Heat the vegetable oil in a pan and add the red onions or shallots. 2. After 2 minutes add the chicken and allow to seal for a few minutes. 3. Add the tomatoes and the Patak’s Tikka Masala Cooking Sauce. Cover and leave to cook through for 15 minutes. Stir occasionally to prevent the Tikka Masala from sticking to the bottom of the pan. 4. Taste and adjust the seasoning with salt, sugar and lemon juice. 5. Sprinkle over the coriander and serve simply with fresh hot basmati rice. Easy Bombay Potatoes 600g baby new potatoes, scrubbed and cleaned 1 sachet of NEW Patak's Bombay Potato Paste or 2 tbsp of Patak's Tikka Masala Paste 1 tbsp Patak's Mango Chutney 8 shallots, skins removed 6 cloves of garlic, skins left on 2 tbsp olive oil 15g butter few springs of rosemary, reserving some for garnish good pinch of black pepper good pinch of sea salt 1. Preheat an oven to 200°C/400°F/gas 6. 2. In a bowl mix together the Patak's Tikka Masala or NEW Bombay Potato Paste, Patak's Mango Chutney, olive oil, butter, shallots, and the baby new potatoes. 3. Lay a large piece of foil flat and pour the contents of the bowl into the middle. 4. Add a few sprigs of rosemary. 5. Bash the garlic cloves with a heavy object and place them with the skins left on in the foil parcel. 6. Sprinkle over the black pepper and close up the parcel so no steam can escape. 7. Place onto a baking tray and bake in the preheated oven for 30-45 minutes, or grill on the BBQ. The potatoes should be soft and fluffy. 8. Just before serving add a few fresh sprigs of rosemary for colour and sprinkle with sea salt.
28 May 2010
221
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5:37
These spiced kebabs are delicious for all the family – great to cook on the barbeque in summer or simply in a griddle pan. Serve with roasted red peppers, rocket salad and a quick creamy tzatziki dressing. Preparation time: 20 minutes Cooking time: 10 minutes Serves: 6 Nutrition information per serving (based on using pork mince) 198 kcal (10% GDA) 9g fat (13% GDA) 3.2g saturates (16% GDA) 3.4g sugars (4% GDA) 0.2g salt (3% GDA) Wholegrain servings: ½ Ingredients 450g lean minced pork, beef or lamb 75g Bitesize Shredded Wheat, finely crumbled 4 spring onions, finely sliced 1 garlic clove, crushed 25g fresh coriander, chopped 1 medium egg, beaten 3tbsp sweet chilli chutney Spray olive oil You will need 12 pre-soaked bamboo skewers 1. Place the minced pork, beef or lamb in a bowl. 2. Add 25g of the crushed Bitesize Shredded Wheat, onions, garlic, coriander and egg and mix together with your hands. Season well with black pepper. 3. Divide the mixture into 12 equal portions and shape each into a sausage approximately 4cm long. Push the skewers through the sausages, ensuring you mould them firmly onto the skewer and flatten lightly. 4. Brush each kebab on both sides with the sweet chilli chutney and roll in the remaining crushed Bitesize Shredded Wheat. 5. Place on a baking tray and spray lightly with olive oil. Chill until needed. 6. When ready to cook, place the kebabs in a griddle pan or on a barbecue over a low to medium heat for 8-10 minutes each side. 7. Serve with griddled pitta bread, roasted peppers from the barbecue, rocket salad and tzatziki dressing. • For a quick tzatziki dressing, mix 250g low-fat natural yogurt, ½ cucumber, deseeded and grated, a small bunch of chopped mint and 1 crushed garlic clove. Season to taste and place in a serving bowl. • I like to use my favourite chilli and tomato chutney with cumin seeds. However you could use a sweet chilli jam, tangy tomato chutney or even a mild spiced curry paste. There’s no end to different flavours you can brush on these summer kebabs.
11 Jun 2010
354
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1:30
*******americasecretrecipes****z.cc/ - This is an easy steak / beef stir fry recipe with asparagus, jalapeno, and soy sauce. * Prep: ~30 mins. * Cook: ~30 mins. * Serves: 2 Ingredients; * 3/4 lb steak * 16 asparagus stalks (ends cut off), sliced into bite size * 1 thumb size piece of ginger, finely chopped * 2 garlic cloves, finely chopped * 2 tbsp neutral oil * 3 scallions, finely chopped * 1 jalapeno, seeded, sliced into thin discs * 3 tbsp soy sauce * 1 tsp mirin Step 1 Chop your steak into thin slices (putting it in the freezer for about 20 minutes will make it easier to slice, once the steak is harder). Step 2 Fill half of a small pan with water and a little salt. Bring it to boil and add the asparagus. Step 3 Blanch for 3 minutes. Strain and leave in cold water (to stop the cooking process). Step 4 In a large pan over medium/high heat, add oil, ginger and garlic. Fry for a minute or until you can smell the garlic. Add beef slices and fry until the meat is cooked through (couple of minutes). Step 5 Add jalapenos and asparagus, cook for a minute, add soy and mirin, cook for a minute. Step 6 Turn the heat off and serve your beef stir fry with rice. Now that you have learned how to make beef stir-fry, please be sure to view other beef recipes at ==> *******americasecretrecipes****z.cc/
6 Apr 2011
463
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2:01
WIN a Riverford Cook Book by entering the competition here: *******www.riverford******/pages/cookbook/ Ingredients: 2 cleaned and sliced leeks a knob of butter 150g cooked chopped bacon 300ml double cream 100ml milk 2 garlic cloves, crushed 800 g thickly sliced potatoes salt & pepper Comfort food at its very best! Melt butter in saucepan and gently sweat leaks till soft. Add bacon, garlic, cream and milk and bring to a boil before taking off the heat. Season with salt and pepper and mix in potatoes so flavours can mingle. Pour into gratin dish, cover with foil and bake at 180C for 50mins till potatoes are tender. Remove and sprinkle with parmesan, then finish under grill for 15mins until cheese is golden brown.
21 Jun 2011
183
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2:22
WIN a Riverford Cook Book by entering the competition here: *******www.riverford******/pages/cookbook/ Ingredients: 500g shelled broad beans 350g penne 100g pancetta or smoked streaky bacon, cut into fine batons 1 tablespoon butter or olive oil 1 garlic clove, crushed 200ml double cream a small bunch of mint, roughly chopped 2 tablespoons freshly grated Parmesan cheese Gorgeous summer recipe. Enjoy as main course or accompaniment with another dish. Cook broad beans in salted water for a few minutes till tender. Drain and set aside. (If you feel beans are becoming a little tough, you can pinch the ends and slip them out of their skins). Cook pasta in salted water until almost done but still firm and springy. Whilst pasta is cooking, fry bacon in pan with butter or oil. When it starts to brown, throw in garlic and stir -- keep it moving for a minute or so, so garlic doesn't brown. Stir in cream, Parmesan and broad beans. Leave to bubble for a minute or two, then throw in mint, salt and pepper to taste. As soon as pasta is done, toss everything into one pan and serve immediately.
21 Jun 2011
214
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1:55
WIN a Riverford Cook Book by entering the competition here: *******www.riverford******/pages/cookbook/ Ingredients: 500g french beans, trimmed a little olive oil For the dressing: 75g stoned black olives 1 garlic clove, peeled 2 anchovy fillets 1 tsp capers, soaked in cold water for 20 minutes, then drained and squeezed dry 1 fresh chilli (optional) 125ml olive oil 1 tbsp chopped parsley/basil/tarragon (optional) Freshly ground black pepper First put the olives, anchovies, garlic, capers and chilli into a food processor and blitz until smooth. Gradually add olive until you're left with a sticky dressing, then mix in your chopped herbs. Put your french beans in boiling water until they are cooked but still have a bit of bite. Drain the beans and mix them with your dressing. Season to taste and serve. Enjoy.
21 Jun 2011
254
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1:53
WIN a Riverford Cook Book by entering the competition here: *******www.riverford******/pages/cookbook/ Ingredients: 500g parsnips, peeled and cut into 1--2cm chunks about 250ml milk 2 garlic cloves, crushed to a paste with a little salt juice of 1/2 lemon 25g ground almonds 50ml olive oil 1 tablespoon flaked almonds, lightly toasted in a dry frying pan chopped parsley, to garnish Makes a delicious wintery mash. Put parsnips into a pan and cover with just enough milk to submerge. Once milk is boiled, turn heat right down and cook till parsnips soften. Blitz parsnips in food processor with garlic, lemon juice, ground almonds and a little of the milk used to cook them. With the food processor running, slowly add oil till preferred consistency is reached. Place in a dish and sprinkle on flaked almonds and parsley. Season to taste and serve.
21 Jun 2011
124
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2:11
WIN a Riverford Cook Book by entering the competition here: *******www.riverford******/pages/cookbook/ Ingredients: • 3 tablespoons olive oil • 1 large onion, chopped • 2 garlic cloves, crushed • 1 chilli, chopped • 500g cabbage, preferably Hispi or January King, shredded • juice of 1/2 lemon • 1 tablespoon chopped coriander • For the lentils: • 100g Puy lentils • 2 garlic cloves, peeled • 1 tablespoon olive oil Put your lentils into a pan with the garlic and add just enough water to cover them. Get the water up to a boil, then reduce the heat to a simmer and leave for 30 mins. Drain the lentils and toss them with a glug of olive oil. Heat 3 tblspns of oil in a saucepan and throw in the onion and chili. Add the cabbage and as much salt and pepper as you like. Cover and leave to sweat for a few mins. Cook the cabbage and stir constantly over a high heat until it has wilted. Stir in the lentils, lemon juice and coriander. Season to your taste and serve. Enjoy.
22 Jun 2011
283
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