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Annatto Oil

Place the oil in a 2-quart heavy saucepan and heat to about 350 degrees. Add the annatto seeds and remove the pan from the heat. Allow to cool and strain the oil in to a glass jar. This recipe makes 2 cups of annatto oil. ** Available in Latin markets.
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Basil Oil

Combine the basil and il in the bowl of a food processor or blender and puree for 10 seconds. Transfer the mixture to a 1/2-pint Mason jar, cover, and set aside for about 1 hour, until the basil settles to the bottom. Strain the contents through a fine sieve into a 1-cup glass measuring cup. The oil should be ready to use immediately. It must be stored in the refrigerator, where it has a shelf life of up to 1 week.
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Basil Oil 2

Combine basil and oil in a tightly-sealed bottle. Leave to infuse for two weeks; the leaves can be used normally, and the oil kept to flavor salads, soups, or marinades.
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Caribbean Pepper Oil

Makes two cups. Mix all of the ingredients together and pour them into a bottle. Stopper the bottle and allow it to stand in a dark place for a week. Use sparingly. This oil has a fiery tang that makes it perfect for marinades and grilled meat, or even salad dressing.
USE RUBBER GLOVES WHEN WORKING WITH CHILES (OR COAT YOUR HANDS WITH OIL). BE SURE TO WASH HANDS THOROUGHLY AFTERWARDS, AS CAPSAICIN WILL IRRITATE EYES OR MUCOUS MEMBRANES IF IT TOUCHES THEM...

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Chile Oil

Heat oil to 375 degrees add pepper flakes and sesame oil remove from heat and allow to cool cover and allow to rest for 2-3 days serve at room temperature.
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Chile Oil 2

Heat chile and cumin together in a saute pan until barely smoking. Whisk in oil. Transfer to glass jar and let stand overnight for proper separation.
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Chili Oil 3

Substitute 2 fresh red finger chili peppers, chopped, for the basil in Basil Oil. In stir-fries, mix 1 part Chili Oil with every 3 parts of the peanut oil or vegetable oil usually used. In Szechwan chicken and fish dishes that call for a sprinkle of sesame oil at the end, try 2 parts sesame oil with 1 part Chili Oil.
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China Moon Chili Lemon Oil

: Notes: Lemongrass, 2 stalks pounded then cut crosswise into finger lengths, 3 inches. Szechwan Peppercorns should be just the blossoms, not the seeds, available in Asian markets.
: #1 Combine all the ingredients except for the lemon zest in a heavy, non-aluminum 1 1/2 quart saucepan. Bring to 223 F degrees on a deep fry thermometer over moderately low heat and let bubble for 15 minutes.
: #2 Remove the pan from the heat and let stand for 5 minutes, then stir in the lemon zest and let stand overnight or until cool.
: #3 Remove and discard the lemongrass. Scrape the oil and seasonings into an impeccably clean container.

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Cilantro Oil

Bring a large saucepan of water to a boil. Add the cilantro, making sure to push all the leaves under the boiling water. Blanch the cilantro for 5 seconds. Drain and immediately plunge into a bowl of ice water. Drain well and squeeze out all liquid . In a blender, puree the cilantro with the olive oil. Strain the puree through 6 layers of cheesecloth or a paper coffee filter and put in a sterilized glass bottle, tightly capped. Store in the refrigerator for up to 2 weeks. Yield: about 3/4 cup
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Curry Oil

Put the curry powder into a bowl and stir in 1 tsp of the canola oil until the oil uniformly darkens and the combination is the consistency of a crumply paste. Add the remaining 1 cup oil Stir well and transfer the mixture to a 1/2-pint Mason jar. Seal the jar and set it aside for about 8 hours, until the curry powder sinks to the bottom. Taking care not to disturb the curry residue, strain the contents through a fine sieve into another 1/2-pint Mason jar; you'll leave a little of the oil in the first jar. Cover and store in a cool, dark place. The oil should be ready to use immediately, with a shelf life of about 2 months.
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Curry Seasoning Oil

Mix dry ingredients together. Add oil to mixture and pour all into a heavy skillet (cast iron is perfect). Over low heat, heat the mixture until it just bubbles, stir constantly but gently for about 3 minutes. Remove from heat and allow to cool to room temperature without further stirring. Strain through a sieve into a jar with a tight cover and store in the refrigerator. Use within about 6 months.
YIELD: about 1/4 cup flavored oil
Some uses for Curry Oil: Sauteing fish or chicken and to add flavor. Part of the oil in an oil-and-vinegar salad dressing. Shaken on vegetables instead of using butter.
Curry sauces Saute rice for a pilaf Add a Tbsp to each pound of lean ground beef when making burger steaks Add to medium thick white sauce to use on vegetables To thin white sauce when making creamed soups.

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Flavoured Oil For Stir Frying

Heat gently for 5 minutes. Cool; transfer to a glass jar. Cover and refrigerate, do not store at room temperature. Use the oil for stir-frying.
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Fresh Herbed Oil Paste

In a blender, combine the garlic, green onions, olive oil, herbs, salt and crushed pepper. Blend until smooth. Store in an airtight container, in the refrigerator. This paste may be kept refrigerated, for up to a week.
Brush country bread or boned chicken breasts with the herbed oil paste and grill. Yield: 2/3 cup .

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Garlic Oil

Heat vegetable oil in pan. Fry garlic until it turns golden broen. Set aside oil and garlic.
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Garlic Oil 2

Combine the garlic and the oil in a 1/2-pint Mason jar, cover, and shake a few times to mix. Chill the mixture for 1 hour in the refrigerator. Strain the contents through a fine sieve into a 1-cup glass measuring cup. The oil should be ready to use immediately. Rinse and dry the Mason jar and return any oil not used immediately to the jar. Store in the refrigerator for up to 1 week.
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Garlic Oil 3

Separate garlic into cloves and peel. Place in jar or bottle. For decorative effect, thread garlic cloves on bamboo skewer. Fill with olive oil and tightly seal. Let stand overnight before using, then store in refrigerator.
Use for dressings, marinades and sautes.

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Garlic Olive Oil

Combine olive oil and garlic in small bowl or measuring cup.

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Garlic Rosemary Oil

To make the garlic-rosemary oil, peel and cut the garlic into very thin slices. Pour the oil into a small heavy skillet or saucepan, add the sliced garlic and the rosemary, crushing the herb between your fingers as you add it, and warm over low heat. When the aroma rises and the garlic just starts to take on color (it should not brown), about 5-7 minutes, remove from the heat. Add the salt to taste and strain the oil into a small pitcher.
NOTE: The oil can be made up to 2 weeks ahead, cooled to room temperature, and stored in the refrigerator in a tightly sealed container. To enjoy the full flavor and fragrance of the oil, make sure to bring it to room temperature before using.

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Ginger Oil

Ginger oil can be made quickly by putting twelve slices of ginger and a half cup of peanut oil in a small frying pan and cooking over medium heat until the ginger is browned and the oil is almost smoking. Remove the pan from the heat and take out the ginger; what remains is a tasty oil that you can use to dress pasta or make into a sauce for fish. For a spicier oil, add a few whole, dried hot peppers with the ginger. For the simplest sauce made from ginger oil, just whisk in two tablespoons of soy sauce (I like Kikkoman's best). This quantity is enough to sauce about two pounds of fish fillets--salmon, tuna,or whitefish. For a light main dish, poach the fish--and add a few thin slices of ginger to the poaching liquid.
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Herb Infused Olive Oil

COMBINE ALL INGREDIENTS AND MICROWAVE FOR 1 MINUTE 15 SECOND ON HIGH, COOL. REFRIGERATE OVER NIGHT. BRING TO ROOM TEMPURATURE BEFORE SERVING.
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