Mojo de Ajo (Garlic Sauce) If you like garlic you will love this sauce used mainly to dip yucca or tostones, but it taste great on anything, even simply dipping bread. 1 cup olive oil 8 teaspoons crushed fresh (I used about 6-8 cloves of garlic) garlic salt & pepper * Mix all ingredients in a blender. Make it at least one day ahead for richer flavor. Cover and refrigerate.
Garlic Teriyaki Edamame 1⁄4 cup water 3 clove garlic, minced 16 oz package frozen edamame, in the pod 1⁄4 cup teriyaki sauce 2 tbsp brown sugar 2 tbsp rice vinegar 1 tbsp sesame oil 2 tbsp sesame seeds
How I Make Hummus - Pinch of Yum I added one can of undrained chickpeas and one can of drained. I also added tablespoon of lemon juice, did two garlic cloves instead of one, and added pepper and red pepper flakes.
This was amazing!!!!! I cooked it with the penne pasta I’ll upload that one in a minute. Shrimp garlic lemon bake! 2 sticks of butter 1 extra large lemon juiced 6 cloves of garlic 2 tablespoons of basil 1 tablespoon of oregano 3.5 pounds of peeled shrimp Melt butter. Add garlic, cook till tender. Add basil, oregano, and lemon. Simmer for 5 minutes. Pour over shrimp that should be lined on an oven pan with aluminum foil. Bake at 400 for 12 minutes!
Preheat the oven to 400 degrees F. In a large bowl, toss the broccoli with olive oil, salt, black pepper and garlic. Spread the broccoli in a single layer on a rimmed baking sheet. Bake until florets are tender enough to pierce with a fork and the edges are browning, about 15 minutes.