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Category:Sauces - Author:N/A- Contributor:
Aioli (Garlic
Ingredient:


  • 6-8 large cloves of garlic chopped coarsely
  • 1/4 cup extra virgin olive oil
  • 2 packs soft or silken tofu
  • 2 fresh lemons
  • sea salt to taste
  • 1 lb of Italian oil cured olives



Direction:

Rinse the olives under hot water to remove some of the oil. Pit them, chop and set aside.

Drain the tofu and crumble. Place some tofu in a blender, with some galrlic and lemon juice and a little olive oil. Blend until smooth. You may need to stir the mixture with a chopstick a few times to make sure everything blends well. Tast and place in a large ceramic bowl. Repeat until all the ingredients are used. Taste for salt, lemon and garlic and adjust accordingly. Do not add the olives until you are ready to serve. Stir them in and add
some finely chopped Italian parsley on top. Use as a dip for cooled vegetables that were blanched, or dress over hot veggies of yourliking.
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Pick of the Week
Title:LORIENA'S FAMOUS {CROCK POT} ENCHILADAS - Author: - Contributor:LORIENA WALDROP
Ingredient:
{1} 16 OZ SOUR CREAM
{1} CAN CREAM OF MUSHROOM SOUP
{1} BIG CAN OF GREEN CHILI SAUCE
{1} SMALL CAN CHOPPED GREEN CHILI'S
{4-5} BONELESS SKINLESS CHICKEN BREASTS
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{1} PACKET SHREDDED MOZZARELLA CHEESE
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Direction:
BOIL CHICKEN WITH SOME SALT. THEN CUT INTO BITE SIZE PIECES. MIX TOGETHER: SOUR CREAM, SOUP, CHILI SAUCE, CHILI'S AND CHICKEN. IN A ZIP LOCK BAG MIX BOTH CHEESES AND TACO SEASONING. SHRED SHELLS INTO BITE SIZE PIECES. LAYER IN CROCK POT STARTING WITH SHREDDED SHELLS. NEXT YOUR CREAM MIXTURE. THEN CHEESE. THEN OLIVES. KEEP LAYERING UNTIL EVERYTHING IS USED. TOP WITH OLIVES. PUT IN CROCK PO ON LOW FOR 5-8 HRS
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