Add Squeeze Ginger to chicken noodle soup to taste (about 3 teaspoons for every 14.5 ounces of soup).
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.
Yield: 6 kabobs
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.
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!
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!
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.
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.
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.
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!
Combine all ingredients and rub 1/2 of mixture onto steaks and marinate overnight or at least 4 hours.
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.
Pulse in blender a couple of times to lightly mix.
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.
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