recipies in garlic sauce?

Question

i would like to make some dish in garlic sauce...veg balls in garlic sauce etc...any recipies?

Answer 1

Easy Spicy Barbecued Pork Tenderloins With Garlic Sauce


8
servings
time to make 6¾ hours 6 hours prep
MARINADE
3 tablespoons hoisin sauce
2 tablespoons hot chili sauce (or use ketchup for no heat)
2 tablespoons soy sauce
2 tablespoons minced fresh garlic
1 teaspoon sugar
2 (1 lb) pork tenderloins
hot cooked Asian noodles
GARLIC SAUCE
1/4 cup soy sauce
3 tablespoons minced fresh garlic
2 teaspoons rice vinegar
2 teaspoons sugar
2 teaspoons asian chili oil (or use 2 teaspoons Asian sesame oil with Tabasco sauce to taste)

1. In a small bowl, mix together hoisin sauce, hot chili sauce (or ketchup if using) soy sauce, fresh garlic and sugar.
2. Brush the tenderloins with the mixture.
3. Place in a pyrex baking dish; cover and refrigerate for a minimum of 6 hours.
4. Meanwhile make the garlic sauce: In a bowl mix all ingredients until blended; set aside (or chill, you will have to rewarm later to serve).
5. When ready to cook remove the tenderloins from the fridge and let sit at room temperature for 1 hour (or a little more) before cooking.
6. Set oven to 350 degrees.
7. Roast uncovered for about 35 minutes or until temperature reaches 160°F (I pull my tenderloins out early as they will continue to cook when removed from the oven and then will not be as dry).
8. Transfer to a cutting board and cover loosely with foil, let stand for 20 minutes.
9. Slice against the grain into thin slices.
10. On a large serving plate arrange the pork slices on top of cooked noodles.
11. Spoon the garlic sauce over the pork.

Answer 2

(L)
This garlic flavoured white sauce has many uses. Mash some garlic sauce in with freshly boiled potatoes for a lovely garlic mashed potato recipe. Use the garlic sauce for steak or instead of ketchup with sausages or burgers. Make up a large batch of garlic sauce and use as a dipping sauce at your next barbeque. This garlic sauce is extremely versatile.
You might also be interested in our garlic tomato sauce recipe.


See note on ingredients
1 1/2 oz (45gm) Butter
1 Onion, finely chopped
2 Cloves Garlic, crushed As always, adjust garlic according to taste
1 Glass Dry White Wine How big a glass is up to you!
Salt and Pepper
1 oz (30gm) Flour
1/2 pint (280 ml) Milk

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As usual we recommend using organic ingredients wherever possible.


Melt 1/2 oz (15gm) butter in a pan, add the chopped onions and cook gently until soft and golden. Add the garlic and cook for another minute or so. Season with salt and pepper to taste. Add the wine, turn up the heat and reduce the volume by about half. Remove from heat.
In another pan melt the remaining 1 oz (30 gm) of butter. Add the flour, stir and cook for about five minutes.

Now add the milk. If you've never made a white sauce before, the key is: take it slowly. Add just a little milk, stir well, then a little more. At first the result will look like a pastry. After a little more milk it will resemble an elastic dough. Beat this smooth. Then as you add the rest of the milk a little at a time keep stirring. You'll end up with a nice thick sauce.

Mix in the onion and garlic and you're done.

Serve the garlic sauce warm.

Answer 3

CREAMY GARLIC POTATOES

3 med. baking potatoes, peeled
1 tbsp. butter
2 cloves garlic, minced
1 c. skim milk
1/8 tsp. black pepper, salt, nutmeg
2 tbsp. all-purpose flour
1/4 c. shredded Swiss cheese
Vegetable cooking spray

Slice potatoes into quarter inch pieces and cook in boiling water for 3 minutes or until barely crisp. Drain and arrange half in a 1 quart baking dish coated with cooking spray.
In medium saucepan melt butter, add garlic and saute 2 minutes. Add flour and spices. Cook for 1 minute over medium heat. Add milk a little at a time stirring after each addition. Cook for 4-6 minutes more, stirring constantly until sauce becomes thick. While stirring add cheese cooking until it melts. Remove pot from heat and set aside. Pour half of sauce on top of potatoes in baking dish. Repeat with remaining potatoes and sauce. Cover and bake at 350 degrees for 30 minutes.

Answer 4

I really like fresh veggies in garlic sauce. Although I listed carrots and zucchini here - use your imagination for the veggies. I usually serve this over pasta (my personal favorite is ziti).

3 medium carrots
2 small zucchini
1/4 cup butter
1 large onion, chopped
4 cloves garlic, minced
½ cup chicken broth
1/2 cup whipping cream
1/2 teaspoon salt
1/2 teaspoon dried tarragon
1/4 teaspoon black pepper

Cut carrots and zucchini lengthwise into thin slices with vegetable peeler. Bring 1 inch water to a boil in medium saucepan; add carrots and zucchini. Cook until crisp-tender. Drain and set aside.

Melt butter in same saucepan over medium heat. Add onion and garlic; cook until tender. Gradually stir in broth, cream, salt, tarragon and pepper; simmer 5 minutes or until sauce is slightly thickened. Add vegetables; heat thoroughly, stirring occasionally.

Answer 5

Cauliflower With Paprika-Garlic Sauce

4 cups cauliflower florets (cut small)
2 garlic cloves, minced
1 teaspoon olive oil
2 tablespoons apple juice
1 tablespoon parsley, snipped
1 tablespoon red wine vinegar
1 1/2 teaspoons paprika
1/8 teaspoon salt

In a large saucepan with a steamer rack, steam cauliflower over boiling water, covered, about 8 minutes or till crisp-tender.
Meanwhile, for sause, in a small saucepan cook garlic in hot oil till lightly browned.
Remove from heat; stir in apple juice, parsley, vinegar, paprika and salt.
Heat through.
Pour the sauce over the hot cauliflower; toss to coat.

http://www.recipezaar.com/210643

Answer 6

MEATBALLS IN TOMATO GARLIC SAUCE

For meatballs
1 large onion, chopped fine
1 large green bell pepper, chopped fine
1/4 cup plus 2 tablespoons olive oil
2 pounds ground beef (not lean)
1/2 pound ground pork (not lean)
2/3 cup fine dry bread crumbs
2 1/2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 cup minced fresh parsley leaves

for sauce
4 large garlic cloves, minced
1 tablespoon olive oil
a 33 1/2 ounce can whole tomatoes, including juice
3/4 teaspoon dried oregano, crumbled

Make meatballs:
In a 9-inch heavy well-seasoned skillet (preferably cast-iron) cook onion and bell pepper in 2 tablespoons oil over moderately low heat, stirring occasionally, until softened and cool mixture. In a large bowl combine well onion mixture, ground meat, bread crumbs, salt, nutmeg, and parsley. Form level tablespoons of mixture into balls (about 90). In skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and brown meatballs in batches (about 16 at a time), shaking skillet frequently so that meatballs maintain their shape and adding remaining 3 tablespoons oil as necessary. Transfer meatballs with a slotted spoon as browned to a bowl.
make sauce:
In a heavy kettle (at least 6 quarts) cook garlic in oil over moderately low heat, stirring, until fragrant, about 15 seconds. Add tomatoes with juice and oregano and simmer, breaking up tomatoes.

Add meatballs and simmer, covered, gently stirring occasionally, 25 minutes, or until meatballs are tender and sauce is thickened slightly. Transfer meatballs with slotted spoon to heated serving dish. If sauce seems thin, boil gently, stirring frequently, until thickened to desired consistency. Season sauce with salt and pepper and spoon over meatballs. Meatballs and sauce may be made 2 days ahead, cooled, uncovered, and chilled, covered. Reheat meatballs before serving.

Serves 8 to 10 as part of a tapas buffet.