Type what you have

Ingredients

• ✓ garlic
• butter
• parmesan cheese
• black pepper
• baguette
• parsley

Instructions

1. 1 Preheat a grill to high heat.
2. 2 Mix together butter, garlic, Parmesan cheese, and pepper in a bowl.
3. 3 Spread the butter mixture generously on the baguette slices.
4. 4 Place slices on the preheated grill and cook until butter is melted and bread is lightly brown, about 30 seconds.
5. 5 Sprinkle with parsley and serve immediately.

By ghada faris

Ingredients

• ✓ garlic
• olive oil
• french bread baguette
• parmigiano-reggiano cheese
• italian seasoning
• paprika
• black pepper
• salt
• cayenne pepper

Instructions

1. 1 Stir olive oil and garlic together in a small bowl until combined. Let sit at room temperature until flavors are infused, about 3 hours.
2. 2 Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with a silicone baking mat.
3. 3 Place bread cubes in a large bowl. Pour garlic oil through a strainer onto bread; toss until bread is evenly coated with oil. Add 1/2 cup Parmigiano-Reggiano cheese, Italian seasoning, paprika, black pepper, salt, and cayenne pepper; toss to coat. Spread bread cubes out in a single layer on the prepared baking sheet.
4. 4 Bake in the preheated oven for 15 minutes. Turn croutons and bake for 15 minutes more. Push croutons together with a spatula to form a compact rectangle on the baking sheet. Sprinkle remaining 1/4 cup Parmigiano-Reggiano cheese over the top. Continue baking until cheese is melted and croutons are crunchy, 10 to 15 minutes more.

By John Mitzewich

Ingredients

• ✓ garlic
• water
• active dry yeast
• white sugar
• all-purpose flour
• fennel seed
• salt
• red pepper flake
• onion

Instructions

1. 1 Combine water, yeast, and sugar in a measuring cup. Mix well. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Whisk flour, fennel seeds, salt, red pepper flakes, onion, and garlic together in a large bowl making sure any flour clumps are broken up. Slowly pour in yeast mixture; stir.
3. 3 Knead dough by hand until well combined and an even consistency is reached. Transfer dough to an oiled bowl, turn to coat. Cover bowl with plastic wrap; rest on the countertop, 10 to 14 hours.
4. 4 Turn dough out onto the counter; knead once more. Let rise, 30 to 60 minutes.
5. 5 Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Sprinkle bottom of an oven-safe Dutch oven with flour, cover with the lid, place in the oven while preheating.
6. 6 Remove Dutch oven from oven. Carefully place dough in the pot; cover with the lid.
7. 7 Bake in the preheated oven for 30 minutes. Remove the lid; continue to bake until golden, about 30 minutes more. Transfer to a rack to cool.

By Marvelous Munch

Ingredients

• ✓ garlic
• olive oil
• butter
• green onion
• chickpea flour
• water
• salt
• black pepper
• nutmeg
• gruyere cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Brush a 9-inch tart pan with 2 tablespoons olive oil and place in the oven to warm up.
2. 2 Melt 1 tablespoon butter in a medium skillet over medium heat. Add green onion and garlic. Cook and stir until softened, about 5 minutes. Remove from heat.
3. 3 Mix chickpea flour with lukewarm water until smooth. Set aside for 20 minutes at room temperature.
4. 4 Skim foam from the top of chickpea-water mixture. Add remaining 2 tablespoons of olive oil. Mix in onion-garlic mixture. Season with salt, pepper, and nutmeg. Add Gruyere cheese and mix well. Remove tart tin from oven and pour in chickpea mixture.
5. 5 Bake it in the preheated oven until crispy, about 15 minutes. Remove from the oven and cut into triangles before serving.

By Fioa

Ingredients

• ✓ garlic
• olive oil
• olive oil
• baguette
• mayonnaise
• lemon zest
• lemon juice
• worcestershire sauce
• parmesan cheese
• chicken breast
• salt
• black pepper
• baby salad green
• romaine

Instructions

1. 1 Adjust oven rack to center position and heat oven to 425 degrees.
2. 2 Mince garlic in a food processor or blender. With motor running, slowly add 1/2 cup of the olive oil. Continue to process for about 30 seconds, then strain oil through a fine-mesh strainer. Add 2/3 of the garlic back into the oil, and reserve remaining garlic for the dressing.
3. 3 Arrange bread on a wire rack set over a baking sheet. Brush garlic oil over bread. Toast until crisp and golden, about 7 minutes. Meanwhile, whisk mayonnaise, lemon zest and 2 Tbs. lemon juice, Worcestershire, grated Parmesan, and reserved garlic in a small bowl. (It can be covered and refrigerated for several hours.)
4. 4 When ready to serve, toss dressing with chicken; season to taste with salt and pepper. Toss salad with remaining 2 tsps. of olive oil, and salt and pepper to taste. Drizzle in remaining 1 Tb. lemon juice; toss again. Top each toast with a portion of greens, chicken and a Parmesan shaving. (Toasts can stand uncovered for up to 2 hours.)

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ garlic
• water
• sugar
• active dry yeast
• butter
• bread flour
• yogurt
• salt
• cilantro

Instructions

1. 1 Combine water, sugar, and yeast in a bowl. Let stand until yeast softens and forms a creamy foam, about 15 minutes.
2. 2 Heat butter in a pan over medium heat until melted and sizzling. Quickly mix in garlic and remove from the heat.
3. 3 Add bread flour, yogurt, salt, and 1 tablespoon garlic butter to yeast mixture; stir with a wooden spoon until a shaggy dough forms. Knead by hand until dough pulls away from the sides of the bowl, adding more water or flour as needed. Turn dough out onto the counter and continue kneading until it forms a smooth ball, 3 to 4 minutes.
4. 4 Place dough into a large bowl and drizzle a few spoons garlic butter over top. Cover and let rise until doubled in volume, about 2 hours.
5. 5 Punch dough down and turn out onto the counter. Shape into a rough rectangle and cut into 6 pieces. Roll each piece into a ball and lightly dust with flour. Cover with plastic wrap and proof until slightly puffy, 15 to 20 minutes.
6. 6 Preheat a cast iron skillet over medium heat until very hot, 5 to 10 minutes.
7. 7 Meanwhile, roll each piece proofed dough into a 1/8-inch-thick oval. Sprinkle some cilantro on top and press lightly to adhere.
8. 8 Working in batches, cook naan in the hot skillet until large bubbles form, 1 to 2 minutes. Flip, press gently, and continue to cook until bubbles on the bottom are charred, 2 to 3 minutes more.
9. 9 Brush naan with more garlic butter before serving.

By John Mitzewich

Ingredients

• ✓ garlic
• tomato juice
• water
• instant yeast
• vegetable oil
• honey
• parsley
• green onion
• carrot
• salt
• bread flour

Instructions

1. 1 Gather the ingredients.
2. 2 Heat tomato juice and water in a saucepan over low heat until warm to the touch; pour into a large warmed bowl. Add yeast and honey; stir to dissolve yeast. Allow to rest until yeast is creamy, about 10 minutes.
3. 3 Mix in oil, parsley, onion, garlic, carrot, and salt. Add 1 cup of the flour, and stir until smooth. Add more flour, until a firm dough is formed. Knead five minutes on a lightly floured surface.
4. 4 Place dough in a greased bowl, and turn to coat the surface completely. Allow to rise in a warm place until doubled in size, about 1 hour. Grease two 9x5-inch loaf pans.
5. 5 Punch down dough and turn out onto a lightly floured surface; divide dough in half. Form two loaves and place in prepared loaf pans. Allow to rise until loaves have doubled in size, another 45 minutes.
6. 6 Preheat the oven to 400 degrees F (220 degrees C). Bakes loaves in the preheated oven until golden brown, about 30 minutes. Remove loaves from pans and transfer to a wire rack to cool.

By Jerry La Cross

Ingredients

• ✓ garlic
• olive oil
• butter
• water
• milk
• salt
• tapioca flour
• parmesan cheese
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Combine olive oil, water, milk, and salt in a large saucepan and place over high heat.
2. 2 Bring to a boil and immediately remove from the heat.
3. 3 Stir in tapioca flour and garlic, stirring until smooth. Set aside to rest for 10 to 15 minutes.
4. 4 Stir cheese and eggs into tapioca mixture until combined; the dough will be chunky, like cottage cheese.
5. 5 Drop dough by 1/4 cup-size balls onto an ungreased baking sheet.
6. 6 Bake in the preheated oven until the tops are lightly browned, 15 to 20 minutes.
7. 7 Serve and enjoy!

By GLOJAO

Ingredients

• ✓ garlic
• water
• active dry yeast
• all-purpose flour
• salt
• olive
• herb
• garlic powder
• olive oil
• salt
• parsley

Instructions

1. 1 Combine water and yeast in a large bowl. Add 1 cup flour and 1/2 tablespoon salt. Stir using a wooden spoon until combined. Stir in olives, reserved herbs and garlic, and garlic powder until incorporated. Add remaining flour 1 cup at a time, stirring until thoroughly combined. Cover the bowl with plastic wrap and set in a warm spot to rise for 1 hour.
2. 2 Add 1 tablespoon olive oil to an 8-inch cast iron skillet and spread to coat the bottom and sides. Flour your hands. Remove plastic wrap from the bowl, transfer dough to the prepared skillet, and shape into a disc. Cover with a kitchen towel and let stand for 30 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Drizzle remaining 1 tablespoons olive oil on top of the loaf and sprinkle with salt and parsley. Score the top of loaf with a knife.
5. 5 Bake in the preheated oven until the top is nicely browned, 30 to 35 minutes. Remove bread from the oven and turn on to a wire rack to cool before serving, about 20 minutes.

By Mitch Hendricks

Ingredients

• ✓ garlic
• red bell pepper
• tomato
• olive oil
• jalapeno pepper
• salt
• semolina
• salt
• water
• olive oil
• olive oil

Instructions

1. 1 Preheat your oven's broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.
2. 2 Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
3. 3 Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls.
4. 4 For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.
5. 5 To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!

By Corey Habbas

Ingredients

• ✓ garlic
• water
• water
• olive oil
• bread flour
• sugar
• salt
• active dry yeast
• olive oil
• parmesan cheese
• parsley
• onion powder
• herbes de provence
• salt
• black pepper

Instructions

1. 1 Place 1 cup plus 3 tablespoons water, 1 tablespoon olive oil, bread flour, white sugar, 1 teaspoon salt, and active dry yeast, respectively, in the pan of a bread machine. Select pizza cycle; press Start.
2. 2 Combine crushed garlic and 1/3 cup olive oil in a small bowl. Set aside to let it steep, about 30 minutes.
3. 3 Combine Parmesan cheese, parsley, onion powder, and herbes de Provence in another small bowl.
4. 4 Preheat oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet with olive oil.
5. 5 Deflate dough and turn out into the baking sheet. Stretch dough gently out to 1/2-inch thickness, using your fingers to make dimples that will hold the toppings.
6. 6 Pour garlic and oil mixture onto dough and spread it evenly over the dough and edges with your hands. Sprinkle Parmesan cheese mixture evenly on top. Sprinkle dough with salt and freshly ground black pepper.
7. 7 Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer from the baking sheet to a rack. Let cool, 5 minutes. Cut into squares with a pizza cutter.

By Amy Beth McMaster

Ingredients

• ✓ garlic
• soy sauce
• honey
• sake

Instructions

1. 1 In a medium bowl, stir together the soy sauce, honey and sake. Mix in the pressed garlic, if using. Use as a marinade and/or a basting sauce while grilling chicken.

By David G

Ingredients

• ✓ garlic
• tahini
• soy sauce
• mayonnaise
• ginger
• paprika
• water

Instructions

1. 1 Whisk the tahini, soy sauce, mayonnaise, garlic, ginger, and paprika together in a bowl. Gradually stir the water into the mixture until you reach a desired consistency. Refrigerate until ready to use.

By labuanlady

Ingredients

• ✓ garlic
• teriyaki sauce
• apple juice
• brown sugar
• balsamic vinegar
• black pepper
• salmon

Instructions

1. 1 Whisk together teriyaki sauce, apple juice, brown sugar, vinegar, garlic, and pepper in a small bowl until marinade is well combined.
2. 2 Place salmon fillets in a glass baking dish. Pour marinade over fillets; cover and refrigerate for 4 to 6 hours.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Remove fillets from marinade and shake off excess. Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer until reduced, about 5 minutes.
5. 5 Meanwhile, cook fillets on the preheated grill until fish flakes easily with a fork, 3 to 4 minutes per side.
6. 6 Serve fillets with reduced marinade drizzled over the top.

By STELLY

Ingredients

• ✓ garlic
• green bean
• soy sauce
• miso paste
• red pepper flakes
• ginger root
• sesame seed

Instructions

1. 1 Place the green beans into a steamer insert and set in a pot over one inch of water. Bring to a boil, cover and steam for 5 minutes. Remove from the heat and transfer beans to a serving bowl.
2. 2 Meanwhile, in a small bowl, stir together the soy sauce, miso paste, red pepper flakes, garlic and ginger. Pour over the green beans and toss to coat. Sprinkle sesame seeds on top.

By calsmom

Ingredients

• ✓ garlic
• celery
• onion
• carrot
• ginger root
• chicken stock
• beef bouillon granules
• shiitake mushroom
• water
• portobello mushroom
• chive

Instructions

1. 1 In a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms. Add chicken stock, beef bouillon, and water. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes.
2. 2 Place all of the remaining mushrooms into a separate pot. When the boiling mixture is done, place a strainer over the pot with the mushrooms in it. Strain the cooked soup into the pot with the mushrooms. Discard strained materials.
3. 3 Serve the broth with mushrooms in small porcelain bowls, and sprinkle fresh chives over the top. Use Asian soup spoons for an elegant effect.

By Sawako

Ingredients

• ✓ garlic
• egg
• milk
• salt
• pepper
• panko crumb
• pork chop
• vegetable oil

Instructions

1. 1 Combine eggs, milk, garlic, salt, and pepper in a medium bowl until well mixed. Place panko crumbs in a shallow bowl.
2. 2 Dip 1 pork chop in egg mixture, then press into panko crumbs to coat evenly. Dip in egg mixture again and coat with another layer of panko crumbs. Lay coated pork chop on a plate and repeat with remaining chops. If you have time, let coated chops sit for about 10 minutes so the coating will set well.
3. 3 Heat oil in a large heavy skillet over medium-high heat.
4. 4 Fry pork chops in hot oil until golden brown, about 5 minutes per side.

By SHIN98

Ingredients

• ✓ garlic
• onion
• peanut oil
• rice vinegar
• water
• ginger
• ketchup
• soy sauce
• white sugar
• lemon juice
• salt
• black pepper

Instructions

1. 1 Combine onion, peanut oil, rice vinegar, water, ginger, ketchup, soy sauce, sugar, lemon juice, garlic, salt, and pepper in a blender. Blend until well combined.

By Thunderella

Ingredients

• ✓ garlic
• sake
• soy sauce
• sugar
• ginger root
• chicken breast
• leek

Instructions

1. 1 In a medium dish, mix together the sake, soy sauce, sugar, garlic and ginger. Add chicken, and allow to marinate for 15 minutes.
2. 2 Preheat your oven's broiler. Grease six metal skewers, and thread alternately with 3 pieces of chicken and 2 pieces of leek. Place on a baking sheet or broiling pan, and brush with the marinade.
3. 3 Broil for about 5 minutes, baste again, then broil for another 5 minutes, or until chicken is cooked through. Discard remaining marinade.

By dakota kelly

Ingredients

• ✓ garlic
• canola oil
• shiitake mushroom
• chive
• firm tofu
• beef broth
• chicken broth
• white miso paste

Instructions

1. 1 Heat oil in a medium saucepan over medium-high heat. Add mushrooms, chives, and garlic slices; cook for 1 minute. Add tofu and cook for 2 minutes. Pour in beef broth and chicken broth, then stir in miso paste until dissolved.
2. 2 Bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Ladle into bowls to serve.

By shannon

Ingredients

• ✓ garlic
• ketchup
• soy sauce
• brown sugar
• mirin
• worcestershire sauce
• ginger

Instructions

1. 1 Gather all ingredients.
2. 2 Combine ketchup, soy sauce, brown sugar, mirin, Worcestershire sauce, ginger, and garlic in a bowl.
3. 3 Stir sauce until smooth and sugar has dissolved.
4. 4 Enjoy!

By CherylKob

Ingredients

• ✓ garlic
• rice vinegar
• soy sauce
• green onion
• sesame oil
• red pepper flakes
• ginger root

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk together rice vinegar, soy sauce, green onions, garlic, sesame oil, red pepper flakes, and ginger in a bowl.
3. 3 Let sit for 15 minutes before serving.
4. 4 Store covered in the refrigerator for up to 1 week. Enjoy!

By Rebecca Friedman

Ingredients

• ✓ garlic
• soy sauce
• lemon
• ginger root
• honey
• mustard
• black pepper
• olive oil

Instructions

1. 1 Whisk soy sauce, lemon juice, garlic, ginger, honey, mustard, and pepper together in a small bowl until thoroughly combined. Add oil in a steady stream, whisking constantly until incorporated into the dressing. Pour into a glass jar and chill until serving.

By Paula

Ingredients

• ✓ garlic
• vegetable oil
• tomato paste
• sake
• water
• white sugar
• white vinegar
• miso paste
• soy sauce
• worcestershire sauce
• mustard
• chili powder
• ginger
• red pepper flake

Instructions

1. 1 Heat oil in a saucepan over medium heat. Cook and stir garlic in hot oil until fragrant, 2 to 3 minutes.
2. 2 Stir tomato paste, sake, water, sugar, vinegar, miso paste, soy sauce, Worcestershire sauce, mustard, chili powder, ginger, and red pepper flakes with the garlic in the saucepan; bring to a simmer and cook, stirring frequently, until thickened, about 30 minutes.

By Chuck

Ingredients

• ✓ garlic
• mirin
• soy sauce
• monosodium glutamate
• white sugar
• beef sirloin steak
• green onion
• bamboo skewer

Instructions

1. 1 In a bowl, mix the mirin, garlic, soy sauce, monosodium glutamate, and sugar; stir to dissolve the sugar. Place the beef and green onions into the marinade, stir to coat with marinade, and allow to stand for 30 minutes. Soak bamboo skewers in water.
2. 2 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
3. 3 Roll a slice of thin beef around a piece of green onion; skewer the roll with 2 bamboo skewers, place about 1/2 inch apart. Repeat twice more, placing 3 beef rolls onto the 2 skewers. Repeat with remaining beef, green onion, and skewers until all the beef is rolled up. Place skewers onto a broiling pan. Discard used marinade.
4. 4 Broil until browned on both sides, about 3 to 3 1/2 minutes per side.

By Julie Moon

Ingredients

• ✓ garlic
• canola oil
• pork butt
• ginger
• water
• soy sauce
• brown sugar
• white miso

Instructions

1. 1 Heat canola oil in a large Dutch oven over medium-high heat until hot. Sear pork slices until well browned on both sides, then remove. Stir in the garlic and ginger, cook until fragrant, about 30 seconds. Add the water, soy sauce, brown sugar, and miso; bring to a simmer, scraping the bottom of the pan to dissolve the caramelized juices.
2. 2 Place pork into pot, add additional water if needed to cover pork with the sauce. Then, reduce heat to medium-low, cover, and simmer for 3 hours until the pork is tender, and the sauce has thickened.

By Renee from Hawaii

Ingredients

• ✓ garlic
• pork belly
• soy sauce
• brown sugar
• water
• mirin
• ginger

Instructions

1. 1 Place pork belly into a large pot; cover with water by about 1-inch. Bring to a boil over medium-high heat; simmer for 2 minutes. Discard water; fill pot with fresh water to cover pork by about 1-inch. Bring to a boil over medium-high heat, then reduce heat to a simmer. Cook until pork begins to soften, about 1 hour.
2. 2 Transfer pork to a cutting board and cool for 3 to 5 minutes; slice off and discard thick skin. Cut remaining pork meat into 1-inch wide slices. Set aside.
3. 3 Combine soy sauce, brown sugar, 1/2 cup water, mirin, ginger, and garlic in a large saucepan; bring to a boil over high heat. Add sliced pork belly; bring to a boil, then reduce heat to low. Place a sheet of aluminum foil directly over meat and sauce; simmer uncovered until pork is tender, 30 to 45 minutes, turning the pork several times to cook evenly.

By Diana71

Ingredients

• ✓ garlic
• chicken
• ginger
• sugar
• soy sauce
• sake
• mirin
• cooking oil

Instructions

1. 1 Rinse chicken, and pat dry. In a glass baking dish or bowl, stir together the ginger, garlic, sugar, soy sauce, sake and mirin. Place the chicken into the mixture to marinate. Refrigerate, covered for several hours, or overnight.
2. 2 Heat oil in a large heavy skillet over medium-high heat. Place chicken pieces into the pan skin-side down, reserving marinade. Cook until light brown, then flip and brown the other side. Drain off grease, and pour the marinade into the pan.
3. 3 Cover, and reduce heat to low, and simmer for 8 to 10 minutes. Remove the lid and continue cooking, shaking the skillet occasionally, until marinade is reduced to a nice thick sauce and chicken pieces are fully cooked.

By Jana Marko

Ingredients

• ✓ garlic
• brown sugar
• soy sauce
• pineapple juice
• water
• vegetable oil
• round steak
• bamboo skewer

Instructions

1. 1 Whisk brown sugar, soy sauce, pineapple juice, water, vegetable oil, and garlic together in a large bowl; drop beef slices into the mixture and stir to coat. Cover bowl with plastic wrap.
2. 2 Marinate beef in refrigerator for 24 hours.
3. 3 Remove beef from the marinade, shaking to remove any excess liquid. Discard marinade.
4. 4 Thread beef slices in a zig-zag onto the skewers.
5. 5 Preheat grill for medium heat and lightly oil the grate.
6. 6 Cook skewers on preheated grill until the beef is cooked through, about 3 minutes per side.

By sheilago7

Ingredients

• ✓ garlic
• soy sauce
• mirin
• orange
• pineapple
• apple
• ginger root
• white sugar

Instructions

1. 1 In a saucepan, combine soy sauce, mirin, orange juice, pineapple, Granny Smith apple, garlic, ginger, and half of the sugar; bring to a boil. Reduce heat, and simmer 20 minutes. Adjust sweetness to taste with remaining sugar.
2. 2 Strain through a fine mesh sieve; cool.

By MMILL