Garlic Kebab Sauce With A Plot Twist Recipes

Steps:

• In a re-sealable freezer bag, add beef, garlic, coriander, cumin, paprika, white vinegar, and olive oil. Seal the bag and distribute seasonings. Allow to marinate in the refrigerator for 24 hours.
• In a food processor, add garlic cloves and pulse until the garlic becomes finely minced.
• Add salt and pulse until well incorporated. Scrape down the sides of the bowl if you see the garlic building up on the sides.
• Turn on the food processor and keep it on. In a thin stream pour ½ cup (120 ml) of oil followed by ½ tsp of lemon juice. Keep alternating until you have used all of the oil and lemon juice. The garlic sauce should become light, fluffy and creamy.
• Store garlic sauce in an airtight container in the refrigerator for up to 1 week!
• Preheat the grill on high.
• To assemble the kebabs, spray skewers with non-stick cooking spray and alternate threading beef, onions and bell peppers onto the skewer.
• Cook 5-7 minutes on each side.
• Serve kebabs with garlic sauce, salad, rice, hummus, and pita bread.
• Enjoy!

Steps:

• Simply mix all the ingredients together and season with salt and pepper - add a splash of water if you want to make it a drizzly consistency. The mint is optional but goes nicely with lamb. The sauce can be made the day before.

Steps:

• Crush the quark with a fork.
• Mix mayo, yoghurt, mustard and pur the mixture over the quark.
• Add all spices and chopped garlic and leave in the fridge for about one hour.
• Add milk and blend everything together very smoothly.

Steps:

• Preheat oven to 150°C/Gas 2/300°F and grease an oven proof dish, approx 10x10 or equivalent.
• Over a very low heat, melt the butter with the golden syrup, treacle and sugar, stirring continuously until the sugar is all melted.
• In a bowl sift together flour, oatmeal, baking soda, salt, ginger and cinnamon.
• Make a well in the centre and pour in the melted butter mixture.
• Beat together.
• When combined add the egg and mix until you have a smooth soft batter.
• If the batter seems to be stiff add 1tbsp of milk.
• Pour into the greased oven dish and bake 50-60 minutes in the top half of your oven.
• Cool and cut into squares.
• This will last a long time if you store it in an airtight cookie tin.

Steps:

• Crush the garlic cloves.
• Combine the crushed garlic with the Greek yogurt, lemon juice, tahini and chopped mint.

Steps:

• Put all ingredients into a shaker add as much ice as you can and give a good shake.
• Pour straight up or over ice.
• Garnish with lime slices and frozen raspberries which helps keep it chilled.

Steps:

• Combine milk, onion, bay leaf and cilantro in a saucepan. Heat just to scalding. Remove from heat. Cover and allow to stand 15 minutes to infuse milk.
• Combine crabmeat, green onions, corn and peas in a bowl. Add lemon juice and gently toss to coat, careful not to break up crabmeat. Cover and set aside unrefrigerated.
• After 15 minutes has passed and the milk has infused, strain to remove solids.
• Strain crabmeat to remove excess liquid, if any. Return to bowl.
• In a heavy saucepan over medium heat, melt butter. Add flour and whisk until flour is incorporated and bubbles, cooking for just a minute to remove flour taste. DO NOT brown the flour.
• Whisk in milk, cumin, salt and pepper to taste and bring to a boil, whisking until sauce just thickens. Immediately remove from heat.
• Remove 1/2 cup of the sauce and set aside, keeping warm.
• Add crabmeat mixture to the sauce pot. Stir just to incorporate being careful not to break up crabmeat too much. Use low heat if needed just to heat crab, corn and peas through. Remove from heat.
• Lay 2 flour tortillas in the center of 2 plates. Using a slotted spoon, spoon crab mixture along center of each tortilla, dividing equally. Fold sides of tortillas towards center. Fold bottom up over center and "roll" over top half, centering on plate. (Burrito-style).
• Add warm, reserved sauce to the saucepan and stir into remaining sauce. Spoon equally over the top of each enchilada, using only enough to "cover" the entire enchilada lightly.
• Place one pineapple ring over the center of each enchilada. Divide sour cream and place the dollop of sour cream in the "circle" of the pineapple ring. Top each dollop of sour cream with an olive. Place avocado slices atop the enchilada at each end. Sprinkle each enchilada with reserved green onions to garnish.
• Serve immediately with rice and beans if desired but really it's a meal all to itself.

Steps:

• For the white sauce, mix all the ingredients till well combined in a small bowl.
• For the red sauce, mix all the ingredients till well combined in a seperate small bowl.
• Drizzle over the donar kebab or gyro.

Steps:

• Grind all meat and spices together.
• Chop up the onions very finely, add to the meat filling. Let it cool for about 20 minutes.
• Make a dough out of water and flour (it should be similar to pierogi dough), and knead it until it doesn't stick to the bowl or your hands anymore.
• Roll the dough, cut out small circles and roll those circles to create bigger, thinner circles.
• Put a spoonfull of filling in the center of the circle, make a small satchel out if it, pour a teaspoon of water inside of the dough satchel and close it firmly. The final product should look like a hard candy wrapped in cellophane.
• Boil all khinkali for 15 minutes tops, until they float on the surface of the water. Serve with butter or my 'Garlic Kebab Sauce With a Plot Twist' (recipe available on my account).