Try adding Spice World garlic to one of your entree recipes
 


In Chicken Noodle Soup

Add Squeeze Ginger to chicken noodle soup to taste (about 3 teaspoons for every 14.5 ounces of soup).

On Baked Salmon

For every pound of salmon, mix zest of one orange, two tablespoons Squeeze Ginger, 1 tablespoon olive oil, and salt and pepper to taste. Rub evenly on salmon before baking.

Ginger Shrimp Stir Fry

Serves: 4

Ingredients

  • 3 tablespoons Squeeze Ginger
  • 2 tablespoons Squeeze Garlic
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 1/2 pound shrimp, peeled and deveined
  • salt, to taste
  • pepper, to taste
  • 2 tablespoons olive oil
  • 2 pounds frozen pre-cut stir fry vegetables

Instructions

  1. In a small bowl, mix Squeeze Ginger, Squeeze Garlic, soy sauce, and two tablespoons of water. Set aside.
  2. In a medium-sized bowl, toss shrimp with salt and pepper. Set aside.
  3. Place a large skillet or wok on medium-high heat and coat with one tablespoon of olive oil. Add the frozen vegetables and stir to coat them with the oil. Continue to stir periodically for five minutes.
  4. Add two tablespoons of water. Cover and cook for three minutes or until the vegetables are fully cooked. Then, transfer vegetables to a heat-resistant bowl and return the empty skillet or wok to the stovetop.
  5. Add the remaining tablespoon of olive oil to the skillet and add the shrimp. Cook for three minutes, turning periodically.
  6. Add the sauce from step one and toss to coat. Add the vegetables back to the skillet and gently stir for a few minutes. Serve hot.

Ginger Chicken Kabobs

Yield: 6 kabobs

Ingredients

  • 1 tablespoon olive oil
  • 1/4 cup crushed pineapple
  • salt, to taste
  • pepper, to taste
  • 2 tablespoons Squeeze Ginger
  • 1 tablespoon Squeeze Garlic
  • 2 tablespoons white vinegar
  • 1 pound boneless skinless chicken breast, cut into 24 pieces
  • 1 bell pepper, cut into 24 pieces
  • 1/4 of a yellow onion, cut into 24 pieces

Instructions

  1. If using wooden skewers, soak them in water for at least thirty minutes. Skip this step if using metal skewers.
  2. Puree olive oil, pineapple, salt, pepper, Squeeze Ginger, Squeeze Garlic, and vinegar in a food processor until smooth.
  3. Pour mixture over chicken in a large bowl, cover, and refrigerate for thirty minutes.
  4. Alternately add chicken, bell pepper, and onion pieces on skewers (4 of each on each skewer).
  5. Cook on the grill or on the top rack of a 450 F oven on a foil-lined baking sheet for 20-30 minutes, flipping halfway through.

40 Clove Garlic Chicken

  • 1 Tbsp. butter
  • 2 Tbsp. extra-virgin olive-oil
  • 2-3 lbs. roasting chicken, washed and cut into pieces
  • Salt and white pepper, to taste
  • 4 Tbsp. fresh rosemary
  • 1 cup flour
  • 40 large peeled garlic cloves or 20 tsp. ready-to-use Spice World Minced Garlic
  • 1 cup dry white wine
  • 4 cups chicken stock
  • 2 cups heavy cream

Heat the butter and olive oil in a heavy skillet. Season chicken with salt, pepper and rosemary. Toss in flour. When the pan is hot but not smoking, add chicken, skin down. Sauté until golden brown on both sides. Remove. Add Spice World garlic and sauté until light brown. Add white wine and chicken stock. Return chicken to pan. Cover and simmer for 30 minutes. Remove chicken and keep warm. Turn heat to high and reduce liquid by half. Remove to blender, add cream and puree sauce. Serve over chicken.

Pasta with Artichokes & Tomatoes

  • 1 pkg. (9 oz.) refrigerated, flavored pasta
  • 1 can (14 ½ oz.) artichoke hearts, drained
  • 1 can (14 ½ oz.) stewed tomatoes, Italian style
  • ½ cup sliced ripe, black olives
  • 1-2 tsp. ready-to-use Spice World Minced Garlic
  • Grated Parmesan cheese, to taste

Heat water for pasta. Cut artichokes into quarters. In skillet combine artichokes, tomatoes, olives and Spice World garlic. Cook over medium heat; heat through. Cook pasta in the pot of water according to package directions. Drain pasta. Serve topped with artichoke sauce. Sprinkle with cheese. If you're cooking pasta for a crowd, simply double up on the recipe and you'll spice up any party!

Pasta Con Pesto Alla Melone

  • 1 cup grated fresh Parmesan cheese
  • 2 cups fresh basil leaves
  • ½ cup melted butter
  • 1 jar (4.5 oz) ready-to-use Spice World Minced Garlic
  • 1 Tbsp. pine nuts
  • ¾ cup olive-oil
  • 1 pkg. vermicelli pasta (8 oz.)

Pesto Sauce

Using blender or food processor, grate enough Parmesan cheese to make one cup; add basil. Then add melted butter, followed by Spice World garlic, pine nuts and finally the oil. Allow each added ingredient to blend smoothly and let stand at least 1 hour.

Prepare pasta according to package directions. Mix pesto with pasta fresh from boiling water. Do not add too much pesto, but allow each person a chance to adjust flavor to taste by adding more pesto if desired. Leftover pesto will last for quite a long while if refrigerated in a plastic container, but do not freeze.

A light salad with oil and vinegar dressing and a veal dish go great with this. Pasta con pesto is also a versatile accompaniment atop a variety of dishes: meat, fish, poultry, etc.

Try adding chicken for a delicious garlic chicken pasta recipe!

Eggplant Parmesan

  • 1 eggplant
  • 1 egg
  • 1 Tbsp. water
  • Cooking oil
  • Salt and pepper to taste
  • Grated Romano cheese
  • 4 slices mozzarella cheese
  • 2 Tbsp. chopped onions
  • ¼ cup chopped green peppers
  • 1 ½ tsp. ready-to-use Spice World Minced Garlic
  • Pinch of oregano
  • Pinch of sweet basil
  • 1 bay leaf
  • 1 can tomato paste
  • 1 lb. ground meat
  • 1 can of tomato sauce
  • 1 can mushrooms

Peel and slice eggplant. Add salt and pepper to taste. Beat egg and thin with water. Dip eggplant into egg and fry. Sauté onion, green pepper and Spice World garlic. Add tomato paste. To this add oregano, basil, bay leaf, and salt and pepper. While this cooks, add tomato sauce and rest of ingredients, except cheese. Let cook one hour. Sprinkle grated Romano cheese into sauce and let melt. In casserole, layer eggplant, tomato sauce and mozzarella cheese. Top with cheese. Bake at 350º for approximately one hour or until bubbly.

Grilled Garlic Shrimp

  • 2 lbs. jumbo shrimp
  • 1/4 cup vegetable oil
  • 3 Tbsp. fresh lemon juice
  • 1 bunch green onions, thinly sliced
  • 1/4 cup chopped parsley
  • 1 1/2 tsp. ready-to-use Spice World Minced Garlic
  • 1 tsp. dried basil
  • 1 tsp. dry mustard
  • 1 tsp. salt

Place shrimp in a glass bowl. Stir remaining ingredients together; pour over shrimp. Cover and marinate for 3 to 4 hours. Grill over hot coals for about 5 to 7 minutes, turning halfway through the cooking time. Serves 4 to 6.

Shrimp Scampi Pasta

  • 12 oz. spaghetti
  • 1 lb. (31 to 35) peeled and deveined frozen shrimp, thawed
  • 3 Tbsp. olive oil
  • 1 tsp. ready-to-use Spice World Minced Garlic
  • 2 Tbsp. chopped fresh rosemary
  • 1/4 tsp. red-pepper flakes
  • 1 Tbsp. fresh lemon juice
  • Coarse salt and group pepper, to taste

In a large pot of boiling salted water, cook spaghetti until al dente; reserve 1/2 cup pasta water. Add shrimp to pot, and stir. Immediately drain spaghetti and shrimp, and set aside (the shrimp will continue to cook). In same pot, heat oil over medium. Add Spice World garlic, rosemary, and red-pepper flakes. Cook, stirring, until garlic is golden, 1 to 3 minutes. Remove from heat; return pasta and shrimp to pot. Add lemon juice and enough pasta water to create a thin sauce that coats pasta. Season with salt and pepper, and serve.

Healthy Garlic Shrimp Pasta

Prepare the fettuccine as directed on the package. Heat skillet and add Spice World "SQUEEZE" Premium Minced Garlic, onion, and shrimp. Sautee for 1-2 minutes. Add cream cheese and chicken broth. Cook and stir for 3-4 minutes, until cream cheese is melted and mixture is well blended. Add Parmesan cheese and stir. Drain pasta and place into a large bowl. Add the shrimp mixture and stir well. Then, you’re ready to serve!

“SQUEEZE” Garlic/ Lemon Dill Salmon

Combine all ingredients and rub 1/2 of mixture onto steaks and marinate overnight or at least 4 hours.
Grill steaks over very hot fire and cook medium rare. Brown on both sides.
Warm remaining Marinade/Sauce and serve over steaks.

“SQUEEZE” Garlic/Rosemary Flan

Mix all ingredients together and pour into a ceramic flan or quiche dish. Bake in water bath at 325 degrees for 1 hour.

Optional: Melt 1 cup of sugar till caramelized and pour into the ramekin prior to baking for a sweet finish to a magnificent Flan.

“SQUEEZE” Garlic Mango Glazed Chicken Wings

Pulse in blender a couple of times to lightly mix.
Brush wings with sauce and grill until done.
Toss in remaining sauce and serve with scallions and red peppers.
Sweet, hot, spicy, garlicky, and wonderful.


Shredded Taco Chicken

Put in Crockpot on low setting for 6-7 hours. Then stir with fork until all chicken shreds and mixes with sauce. Serve in flour tortillas or taco shells with shredded cheese, sour cream and shredded lettuce.

Have some great dinner recipes in your arsenal? How about some old family entree recipes you want to share? Whether its a quick recipe, easy dinner recipe or one that has tons of ingredients, we want to hear from you! Contact us and submit your recipes.