Garlic Sauce & Marinade

Procedure:

• Cook spaghetti in salted boiling water to al dente; drain and reserve
• Combine Garlic Sauce & Marinade and salt and cook over medium heat for 2 – 3 minutes
• Add capers and tomatoes and continue cooking for 1 – 2 minutes
• Add spinach and spaghetti and continue cooking for 1 – 2 minutes or until spinach is wilted and spaghetti is heated through
• Season to taste and top with parmesan
• Drizzle with lemon juice, if desired

Procedure:

• Heat Garlic Sauce & Marinade in a small Teflon pan over medium heat for 1 minute – do not brown the garlic
• Remove from heat and pour into a medium bowl and cool completely
• Add mayonnaise to the bowl and mix well with Garlic Sauce & Marinade
• Add seasoning and parsley as desired

Procedure:

• Heat oil to 350°F
• Heat a small Teflon pan over medium heat
• Add Garlic Sauce & Marinade and cook for 1 minute without browning garlic
• Remove from heat, add salt, mix well, pout into a bowl and reserve
• Cook French fries or onion rings in heated oil until golden brown and crispy
• Remove from oil and place on a paper towel or wire rack to drain
• Place French fries or onion rings in the bowl with Garlic Sauce, add parsley, and toss well
• Serve immediately

Procedure:

• Preheat oven to 325°F
• Brush each slice with Garlic Sauce
• Sprinkle very lightly with kosher salt (optional)
• Spread Parmesan on each slide
• Spread mozzarella on each slice
• Bake until cheese is melted

Procedure:

• Preheat oven to 225°F
• Place cubed bread in a bowl
• Drizzle Garlic Sauce over bread and toss
• Continue drizzling Garlic Sauce over bread and tossing until bread is lightly coated with Sauce
• Sprinkle bread lightly with kosher salt
• Place on a sheet pan lined with parchment or wax paper
• Bake bread until crispy, tossing intermittently
• Cool croutons and place in an airtight container

Procedure:

• Cook Garlic Sauce in a Teflon pan over medium heat for 30 seconds
• Season eggs with salt and pepper
• Add eggs to the pan and mix eggs well with garlic sauce
• Cook eggs until slightly runny and flip over
• Spread cheese over half of the eggs and fold the other half to cover cheese

Procedure:

• Cook Garlic Sauce over medium heat in a Teflon pan for 30 seconds
• Add eggs to pan and season with salt and pepper
• Cook eggs for 1 minute and flip over
• Continue cooking for another minute or until desired doneness
• Remove from pan and serve

Procedure:

• Using a paper towel, pat shrimp dry
• Combine Garlic Sauce and shrimp and mix well in a container or Zip-loc bag
• Cover (or seal) and refrigerate overnight
• Remove shrimp from the marinade and reserve
• Heat a medium-sized Teflon pan over medium heat
• Add marinade to the pan and cook for 1 minute
• Add shrimp to the pan and cook until done, being careful not to burn the garlic (if desired, season with salt to taste)
• Remove shrimp from heat, toss with parsley and serve

Procedure:

• Bring water to a boil
• Add soybeans and simmer until heated through, about 2-3 minutes
• Drain soybeans well, pat dry and reserve
• Heat medium-sized Teflon saute pan over medium heat
• Add Garlic Sauce to the pan and cook for 1 minute, do not brown garlic
• Remove from heat, add soybeans, season with salt and toss well to combine

Procedure:

• Place ¼-⅓ c Garlic Sauce & Marinade and chicken in a Ziploc bag and marinate 1-2 days
• Place chicken on a pan and lightly season with salt
• Bake at 350°F for 7-8 minutes or until cooked
• Place 3-4 Tbl Garlic Sauce & Marinade in a Teflon saute pan and heat over medium heat for 1 minute and set aside
• Place chicken in the Garlic Sauce and coat well
• Lay one piece nori flat and place musubi maker on the nori
• Place 4 oz rice in musubi make and press to shape
• Evenly spread 1 Tbl Garlic Mayo over rice
• Place chicken on rice and wrap with nori