Garlic Sauce Quotes & Sayings

pasta carbonara. You fry fresh rosemary in olive oil, with a pinch of salt and insane amounts of finely chopped garlic. Add a little chopped pancetta, then make the sauce by adding a pint of whole milk and curdling it with a tablespoon of vinegar. Boil it down for ten minutes, and mix in a couple of beaten eggs right at the end. Sprinkle on some finely shaved fresh parmesan - never the pre-grated stuff - and coarsely ground black pepper. — Richard Farr

Tangy Barbecued Meatballs 2 lbs. ground beef 1 c. corn flake cereal, crushed 1/3 c. fresh parsley, chopped 2 eggs 2 T. soy sauce 1/4 t. pepper 1/2 t. garlic powder 1/3 c. catsup 2 T. dried, minced onion Combine all ingredients, mixing well. Form mixture into one-inch meatballs; place in an ungreased 13"x9" baking pan. Pour sauce over meatballs; bake at 350 degrees for 45 minutes. Makes 15 servings. Sauce: — Gooseberry Patch

Honey, have you seen my measuring tape?"
"I think it's in that drawer in the kitchen with the scissors, matches, bobby pins, Scotch tape, nail clippers, barbecue tongs, garlic press, extra buttons, old birthday cards, soy sauce packets thick rubber bands, stack of Christmas napkins, stained take-out menus, old cell-phone chargers, instruction booklet for the VCR, some assorted nickels, an incomplete deck of cards, extra chain links for a watch, a half-finished pack of cough drops, a Scrabble piece I found while vacuuming, dead batteries we aren't fully sure are dead yet, a couple screws in a tiny plastic bag left over from the bookshelf, that lock with the forgotten combination, a square of carefully folded aluminum foil, and expired pack of gum, a key to our old house, a toaster warranty card, phone numbers for unknown people, used birthday candles, novelty bottle openers, a barbecue lighter, and that one tiny little spoon."
"Thanks, honey."
AWESOME! — Neil Pasricha

There is a restaurant in L.A. called Crustacean, which is very famous for its garlic crab. Well, I can make garlic crab better than Crustacean. My sauce is so good you'll want to dip your bread in it, put it on your egg omelet, in your cereal, and in everything else. — Tasha Smith

What are you making?" he asked me.
"Eggplant with a pomegranate walnut sauce." It was nice to be able to answer at least something with certainty. I turned the eggplant over in the pan. The sauce was just a mixture of pomegranate juice, good red wine vinegar, garlic, red pepper flakes, and salt. Nothing else. It was hard for me to resist embellishing recipes that called for so little, but the complexity of the juice transformed what would otherwise be the world's most basic support ingredients into a symphony of flavor. — Beth Harbison

Must have been some dream, sir. Did you eat something unusual last night, I wonder?" "Come to think of it, Monsieur Fournier served herrings in some new garlic sauce, and I ate too many of them." Hudson's eyes glinted. "Herrings, you say? I shall have to remember that." He sighed. "What a man wouldn't do to have such dreams. — Julie Klassen

The reason why research is like sculpting from memory is that in neither is there a concrete visible subject to copy directly. The subject - as sculptors themselves are fond of saying - is hidden in the block of material. — Jacques Barzun

Tree nuts and peanuts = 3 servings per week Fresh fruits including natural fruit juices = 3 servings per day Vegetables = 2 servings per day Seafood (primarily fatty fish) = 3 servings per week Legumes = 3 servings per week Sofrito = 2 servings per week White meat In place of red meat Wine with meals (optional) = 7 glasses per week Discouraged Soda drinks < 1 drink per day Commercial baked goods, sweets, pastries < 3 servings per week Spread fats < 1 serving per day Red and processed meats < 1 serving per day *Adapted from Estruch, et al. (2013) Sofrito is a sauce made with tomato and onion, and often includes garlic, herbs, and olive oil. Commercial bakery goods, sweets, and pastries included cakes, cookies, biscuits, and custard, and did not include those that are homemade. December 2014 Page 100 of 112 — Anonymous

People who count their chickens before they are hatched act very wisely because chickens run about so absurdly that it's impossible to count them accurately. — Oscar Wilde

The banquet proceeded. The first course, a mince of olives, shrimp and onions baked in oyster shells with cheese and parsley was followed by a soup of tunny, cockles and winkles simmered in white wine with leeks and dill. Then, in order, came a service of broiled quail stuffed with morels, served on slices of good white bread, with side dishes of green peas; artichokes cooked in wine and butter, with a salad of garden greens; then tripes and sausages with pickled cabbage; then a noble saddle of venison glazed with cherry sauce and served with barley first simmered in broth, then fried with garlic and sage; then honey-cakes, nuts and oranges; and all the while the goblets flowed full with noble Voluspa and San Sue from Watershade, along with the tart green muscat wine of Dascinet. — Jack Vance

I do a chimichurri sauce with garlic, parsley, olive oil, and red and black pepper. You just mince the garlic and the parsley and mix it all together. Brush a little of that on a steak and it kicks it up, like, 10 notches. — Julie Gonzalo

Ginger Glazed Salmon 1 salmon fillet 1 small yellow onion, chopped 2 tablespoons honey 4 tablespoons grass-fed butter 1 teaspoon minced garlic 1 teaspoon minced ginger 1 teaspoon dill Juice of 2 small limes Salt and pepper, to taste Instructions: Massage the salmon fillet with half of the butter, season it with salt, pepper, and dill. Place it on a bed of chopped onions and cook in the oven until just pink and tender in the center. In a separate sauce pan combine the honey, juice of 2 limes, minced ginger, and minced garlic together with the butter to make a warm glaze. Pour this glaze over the salmon and place back in the switched off oven for 3-5 minutes. Remove and serve with a simple green salad. — Malik Johnson

There are a hundred or more myths about how one might go about killing a vampire. A stake through the heart, sunlight, you've heard all the stories. Oh, and garlic. We mustn't forget garlic. Whoever came up with that silly little rumor never saw me laying the smack down at Mama Leoni's All-You-Can-Eat Trattoria. I've eaten so much garlicky clam sauce in my time that I've sweated the stuff for days on end. — Kingfisher Pink

Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good. — Alice May Brock

Plain boiled food, plain boiled thinking. Even his name is plain boiled: John. Maybe because I grew up with black bean sauce and hoisin sauce and garlic sauce, I always feel something is missing when my son-in-law talk. — Gish Jen

A good hamburger mix: add equal parts black pepper, granulated garlic, grilled onion, onion powder and some chopped onion. And mix in a little barbecue sauce, which will add even more great flavor. — Johnny Trigg

Buffalo Chicken Mac & Cheese This easy meal combines the flavors of buffalo wings and mac and cheese. To cut down on prep/cooking time, use a pre-cooked rotisserie chicken! 1 Cup milk 1 (12 oz) can evaporated milk ¼ Tsp garlic powder ½ Cup buffalo hot sauce (Frank's Red Hot is a good bet) 3 Cups shredded cheese (just cheddar or a mix if you'd like) 1 lb pre-cooked chicken, shredded ½ lb uncooked pasta (such as elbow macaroni) Chopped onion/celery/carrots, crumbled blue cheese (optional) Mix milk, evaporated milk, garlic powder, and hot sauce in slow cooker until combined. Add salt & pepper (to taste). Stir in cheese, chicken, and uncooked pasta. Cook on low for approximately 1 hour, stir, then continue cooking an additional 30-60 minutes, or until pasta is tender. Garnish with chopped vegetables and/or blue cheese (if desired). Enjoy! — Paige Jackson

Garlic is an essential, and so is this thing called Bragg's Liquid Aminos. It's like a soy sauce, but it's gluten-free and healthier. It's a great condiment and something I always keep in my pantry. — Tia Mowry

Love is eternal. That is its terror and its final beauty. Love never ends. The joy may go out of it, and, in time, even the pain may end. But it lingers like a living thing and follows you every moment of your life. — Alice Borchardt

You're sad because you're sad. It's psychic. It's the age. It's chemical. Go see a shrink or take a pill, or hug your sadness like an eyeless doll you need to sleep. Well, all children are sad but some get over it. Count your blessings. Better than that, buy a hat. Buy a coat or a pet. Take up dancing to forget. — Margaret Atwood

Danger is to adventure what garlic is to spaghetti sauce. Without it, you just end up with stewed tomatoes. — Tom Robbins

Red Curry Almond Sauce ½ cup almond butter ½ cup water ¼ cup fresh lime juice or rice vinegar 2 tablespoons miso 1 tablespoon minced fresh cilantro 2 tablespoons agave nectar or maple syrup 2 teaspoons Thai red curry paste, or to taste 1 teaspoon onion powder ½ teaspoon garlic powder ½ teaspoon ground ginger — Scott Jurek

Breathe in the sweet air of limitless possibility, and make life as rich as you know it can be. — Ralph Marston

Men face it, eager for death.' 'We're all eager for your death.' Avenant assured him. — Cassandra Gannon

Here is a basic recipe for salad dressing which you can vary according to the flavorings or herbs you decide to use. Salad Dressing 1 cup apple cider vinegar 1/3 cup lemon juice 1 cup olive oil ½ teaspoon salt ¼ teaspoon pepper Mix everything together in a shaker jar. Variations: Add 1 tablespoon of Dijon mustard Add 1 teaspoon or more of red pepper flakes, or a dash of hot sauce Add 4 cloves of garlic, minced Add a handful of chopped herbs, either fresh or dried Add ½ cup of thick yoghurt to make a creamy dressing which can double as a sandwich spread. This salad dressing can also be used as a marinade for meats and poultry. The vinegar will tenderize tough cuts as well as add flavor. Marinate the meat for at least 3 hours or preferably overnight. Afterwards, you can reduce the marinade to make a flavorsome sauce. — Sam Huckins

There were a few times when Mother Nature hit me with her best shot, but I always managed to land on my feet. — Tina Reber

A minute teaches me sixty different ways to think about you. — Faraaz Kazi

We are moving from sharing to cooperation to collective action. — Clay Shirky

In roughly the last century, important experiments have been launched by such charismatic educators as Maria Montessori, Rudolf Steiner, Shinichi Suzuki, John Dewey, and A. S. Neil. These approaches have enjoyed considerable success[ ... ] Yet they have had relatively little impact on the mainstream of education throughout the contemporary world. — Howard Gardner

I decided to make spaghetti for lunch again. Not that I was the least bit hungry. But I couldn't just go on sitting on the sofa, waiting for the phone to ring. I had to move my body, to begin working toward some goal. I put water in a pot, turned on the gas, and until it boiled I would make tomato sauce while listening to an FM broadcast. The radio was playing an unaccompanied violin sonata by Bach. The performance itself was excellent, but there was something annoying about it. I didn't know whether this was the fault of the violinist or of my own present state of mind, but I turned off the music and went on cooking in silence. I heated the olive oil, put garlic in the pan, and added minced onions. When these began to brown, I added the tomatoes that I had chopped and strained. It was good to be cutting things and frying things like this. It gave me a sense of accomplishment that I could feel in my hands. I liked the sounds and the smells. — Haruki Murakami

Marinara Sauce Tomato Sauce Makes about 3 cups 2 large garlic cloves, lightly smashed 1/4 cup olive oil 2 pounds very ripe plum tomatoes, peeled, seeded, and chopped, or one 28-ounce can Italian peeled tomatoes, drained and chopped Salt 8 to 10 fresh basil leaves, torn into pieces In a large skillet, cook the garlic in the olive oil over medium heat, pressing it occasionally with the back of a spoon, until golden, about 4 minutes. Add the tomatoes and salt to taste. Bring to a simmer and cook, stirring often, until the sauce is thick, 15 to 20 minutes, depending on the tomatoes. Stir in the basil leaves. Serve over hot cooked spaghetti or other pasta. — Allen Rucker

I used to like eating frozen corn straight out of the bag. But I also love microwaving frozen corn and adding butter and sugar and garlic powder and chili powder to it. And sometimes I just like to microwave it and add a little bit of hot sauce to it. My friends always laugh at me when they catch me eating it. — Thu Tran

What you will encounter is 'grace unmeasured, vast and free'
the kind that will frighten and free you at the same time. That's what grace does, after all. — Tullian Tchividjian

They take away your shoelaces and your belt so you can't kill yourself no matter how bad it is. I guess making you live is part of the punishment. — Walter Dean Myers