KosherEye
<<< o >>> Silk Road Vegetarian <<< o >>> Swiss Chard Pilaf <<< o >>> Persian Green Frittata <<< o >>> Winter Warm-up! <<< o >>> Hip Hop and Kosher Bartenura Moscato <<< o >>> Cranberry Salad by Simone <<< o >>> Super Value and a Super Giveaway <<< o >>> Lentil Chopped Liver by Gloria G. <<< o >>> Baby Bok Choy with Garlic & Ginger - Vietnam <<< o >>> Moroccan chicken — Morocco <<< o >>>
Bookmark and Share
Herbed Garlic Oil PDF Print E-mail

KosherEye.com

Garlic_oil_sm

Adapted from Estee Kafra's Cooking Inspired

"Thank you to my cousin Mikki for this recipe. It keeps well in the refrigerator for weeks on end and I serve it almost every Friday night. Simply place the oil and a few cloves in a bowl and serve with challah."

Ingredients

20 whole cloves of garlic peeled
2 tsp. ground ginger
1 tsp. salt
1/4 tsp. rosemary
1/4 tsp. thyme
1/4 tsp. basil
1/2 cayenne pepper
Enough olive oil to cover - about 1 1/2 cups

Directions

Preheat oven to 350
Place garlic and spices into a small oven-proof glass dish, or ceramic baking dish. Mix. Make sure the garlic cloves are covered.
Bake uncovered for 1/2 hour. Cool to room temperature and serve.

Notes

Recipe: kosher, parve

 
<< Start < Prev 1271 1272 1273 1274 1275 1276 1277 1278 1279 1280 Next > End >>

Page 1276 of 1614
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods
KWE_ad_2015
Daniel_Ad_3