Garlic Recipes

[b-man]

Veal in Garlic Butter Sauce


Ingredients:

4 slices of veal
1/8 tsp. Garlic
pinch of salt
pinch of pepper
1/2 lemon
1/8 tsp. Sage
1 bay leaf
1/2 cup mushrooms, sliced very thin
1 cup heavy cream
1 1/2 - 2 sticks butter

Pound veal and cut into small squares. Season with garlic, salt, pepper and lemon; brown in frying pan with sage and bayleaf. In a separate pan saute the sliced mushrooms in 2 tbs. butter.

Combine veal, mushrooms and heavy cream in 9" casserole dish and bake for 20 minutes at 275.

Serve with fried bread or on toasted rounds of French bread.

B-man

[b-man]

GARLIC SHRIMP

2 lb. shrimp, peeled
2 cloves garlic, minced
Salt, to taste
Dash of Worcestershire sauce
1 to 2 Tbs. chives (optional)
1/2 Cup butter
3 lemons, juiced
Pepper, to taste
1/2 Cup fresh parsley, minced

Sauté garlic in butter. Remove from heat; add
lemon juice, salt, pepper, Worcestershire,
parsley and chives. Stir. Add shrimp. Marinate
for 20 minutes.

Grease and preheat grill.

Grill for 3 to 4 minutes on grill, or until done.

B-man

[b-man]

GARLICY BROILED TURKEY PATTIES


Ingredients:

1 lb. lean ground turkey
1/2 Cup Refrigerated Shredded
Hash-brown Potatoes
1/4 Cup sliced green onions
2 Tablespoons grated Parmesan
cheese
2 teaspoons minced garlic
1/4 Teaspoon seasoned salt
1/8 Teaspoon pepper

Grease and preheat grill.

In medium bowl, combine all ingredients; mix well.
Shape into 4 (1/2-inch-thick) patties.

Place patties on grill. Grill burgers until done, turning once.

B-man

[b-man]

Adobo with Garlic Fried Rice


Ingredients:

1 kilo meat (2.2 pounds), cut into chunks (your choice of pork or chicken)
1 cup vinegar
1 head garlic, crushed
1/2 cup soy sauce
1/2 cup water
1 tsp. peppercorns
1 Tbsp. oil

Wash pork or chicken meat; place in a cooking pan, and mix in other ingredients. Cover the pan and bring mixture to the boil, using medium heat. Once boiling, stir mixture to separate meat pieces. Lower heat, cook until meat is tender, stirring mixture once or twice.

When meat is tender and there is 'excess' liquid left, transfer meat to a container and allow excess liquid in the pan to 'evaporate' by turning up the heat. Once liquid is almost dried up, put back the meat in the pan and allow to 'fry' in its own fat, stirring lightly. Serve hot with garlic-fried rice and tomato slices.

Note: Use the leanest meat you can find.
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Garlic-Fried Rice

4 Tbsp. Olive oil
1 head garlic, crushed finely
4 cups cooked rice, refrigerated overnight
Salt to taste

Place rice in a wide container and separate grains using your hands. In a non-stick frying pan, heat oil over medium-hot heat and fry garlic until brown.

Add rice and mix thoroughly until rice is evenly cooked. Season with salt to taste. Serve hot.


B-man

[b-man]

Garlicky Steak and Asparagus

Tender beef steaks are great for indoor electric grills as is asparagus since both cook in a short time.

Makes 2 servings.

Ingredients:

1 12 to 14 oz. boneless beef top loin
(strip) steak, cut about 3/4 inch thick
1 or 2 large cloves garlic, coarsely
chopped
1/2 tsp. cracked or coarsely ground
black pepper
1/4 tsp. salt
8 to 10 thin asparagus spears, trimmed (6 oz.)
2 tsp. garlic-flavored olive oil or
olive oil
1/2 cup beef broth
1 Tbs. dry white wine
1/4 tsp. Dijon-style mustard



Rub the steak on both sides with a mixture
of the garlic, pepper, and salt, pressing in the
mixture with your fingers.

Place the asparagus in a shallow dish and drizzle
with the oil.

For sauce, in a medium skillet stir together the
broth and wine. Cook over high heat for 4 to
5 minutes or until mixture is reduced to 1/4 cup.
Whisk in mustard; keep warm.

Preheat an indoor electric grill on high setting,
if available. Place steak on the grill rack. Grill
until steak is desired doneness. Allow 3 to 4
minutes for medium rare or 5 to 7 minutes for
medium. If space allows, add asparagus to grill
for the last 2 to 3 minutes.Cook asparagus until
crisp-tender.*

Spoon sauce on serving plate. Cut steak in half
crosswise. Serve steak halves atop sauce with
asparagus on top.

*Note: The asparagus cooking time will vary
with the size of asparagus. Also, if there is no
room on the grill, the asparagus can be grilled
after the steak.

B-man

[b-man]

Garlic and Orange Marinated Grilled Pork Chops


Yield: 4 servings

Ingredients:


4 pork chops -- boneless or bone-in, about 1-1/4 inches thick
1/2 cup orange juice
2 tablespoons olive oil
2 crushed garlic cloves
2 teaspoons ground cumin
1/4 teaspoon coarsely ground black pepper

Place chops in a large self-sealing plastic bag; combine remaining
ingredients in a small bowl and pour over chops. Seal bag and refrigerate
for 4-24 hours.

Remove chops from marinade (discarding marinade) and grill
over medium-hot coals for a total of 12-15 minutes, turning to brown
evenly. Serve chops immediately.

NOTE : Enjoy a taste of the Pacific by marinating pork chops in a
combination of orange juice, garlic, cumin, cloves and
olive oil.

B-man

[b-man]

Garlic Pickles


Ingredients:

1 gallon cucumbers, sliced
1 quart of white vinegar
2 quarts of water
1 cup plain salt
1 teaspoon tumeric
fresh dill-one stick per jar or can use
the dried dill
6 cloves of garlic per quart jar
(can be whole, sliced or crushed)we
love garlic, so you can use less
Fresh onion slices, if wished

Slice cucumbers and soak in large tin wash pan in water and lime overnight. Rinse 3 times the next day.

Place, onion, dill and garlic in quart jars. Pack with cucmbers. Heat vinegar, water, salt and tumeric to boiling. Pour over pickles. Screw heated lids on very tight. I usually turn them upside down on a thick towel.

Set for at least one month, if you can wait.

Note: I really don't know what the tumeric does, but I do know that it is very messy and stains whatever it touches. I
continue to use it each time though.

B-man

[b-man]

Roasted Chicken and Garlic


Yield: makes 4 servings


INGREDIENTS:

2 whole chicken breasts (with bones and skin), rinsed & patted dry
4 heads garlic, tops cut off
8 sprigs fresh oregano
2 Tablespoons olive oil
sea salt & freshly ground black pepper
To serve: toasted baguette slices


Preheat oven to 400°F. 11 x 17-inch roasting pan.
1. Place garlic tops in the center of the roasting pan with one sprig of oregano covering each top.

2. Place chicken breasts over the garlic tops.

3. Put the garlic bottoms cut side up next to the chicken and drizzle the breasts and garlic with the olive oil.

4. Season the chicken with salt and pepper and place the remaining oregano on top of the breasts.

5. Cook for 30 minutes; turn the garlic bottoms upside down and rotate pan.

6. Cook an additional 30 minutes.

7. Remove the chicken and pour the pan juices into a measuring cup. Remove the fat from the top.

To serve:
Slice the chicken and arrange on a warmed serving dish. Remove some of the roasted garlic and dot on top of the chicken. Pour the pan juices over all. Serve with the toasted baguette slices that have been smeared with the remaining roasted garlic.

B-man

[b-man]

How To Roast Garlic


Many equate garlic with a very pungent flavor, but roasted garlic has a delicious mellow nutty flavor.


Preheat oven to 375 degrees F.

Remove as much of the paper from 2 whole heads of garlic as you can without breaking apart the cloves. Place garlic heads in 1/4 cup water in a small baking dish. Drizzle with 1 tablespoon olive oil. Cover with aluminum foil or baking dish cover.

Put into oven and baste with olive oil/water mixture after 30 minutes.
Bake until garlic is soft and easily pierced with a thin-bladed knife, about 1 hour total cooking time.

Note:

Quick method: Spread individual unpeeled cloves evenly on cookie sheet, drizzle with oil, and bake about 30 minutes, stirring occasionally, until soft.

Squeeze cloves onto freshly baked bread or into a sealed, refrigerated container to be used within 3 days.

Recipe can be easily multiplied for garlic freaks. ( like me )

B-man

[b-man]

Roasted Half Moon Bay Anchovies Recipe


Yield: 4 servings

Ingredients

For the roasted anchovies:

12 whole local anchovies
1 zest of lemon
2 cloves garlic, peeled and sliced very thinly
1 tsp coarsely ground black pepper
1 sprig fresh thyme
1/4 cup extra virgin olive oil
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For the romaine in green garlic vinaigrette:

2 heads romaine, dark leaves and root end removed, washed and dried
1 head garlic
2 salt-cured anchovies
1 egg, yolk only
1 cup virgin olive oil
1/2 lemon, juice only
1 tsp sherry wine vinegar
1 Tbsp capers, drained and chopped finely
2 Tbsp Italian parsley, chopped
----------------------

For the roasted anchovies:
Clean and scale the anchovies. Remove the head and spine and rinse well then pat dry with a towel. Combine the other ingredients in a bowl and mix well. Pour over the anchovies and marinate overnight in the refrigerator.
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For the romaine in green garlic vinaigrette:
Place the head of unpeeled garlic on a 6" square piece of foil, drizzle with olive oil and sprinkle with salt and pepper. Wrap the foil around the garlic and roast in a 350 degree oven for 45 minutes. Remove and allow to cool. Unwrap the garlic head and separate the cloves. Peel the individual garlic cloves and place into a bowl. Crush with the back of a spoon and reserve.
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Soak the salted anchovies in water for ten minutes then remove the filets. Chop finely and add to the roasted garlic. Add the egg yolk and whisk the olive oil in slowly, adding water as needed to thin. Finish with the lemon juice and sherry wine vinegar. Stir in the chopped capers and parsley and season to taste with salt and pepper.

To finish the dish:
When ready to serve, remove the marinated anchovies from the oil, lay flat on a broiler pan, skin side up, and drizzle lightly with the oil from the marinade. Broil for three to four minutes under high heat.

Place the washed, dried and chilled romaine leaves in a large bowl, season with salt and pepper and drizzle with the vinaigrette. Toss well to coat evenly. Arrange the leaves in a neat stack on chilled plates with larger leaves in the bottom and lay the anchovies over the top. Garnish with shaves Parmesan cheese if desired.


B-man

[b-man]

A Healthier Garlic Bread


Who doesn't love garlic bread? The trouble is, it's usually chock-full of artery clogging saturated fat. You can make your own healthier, low fat version by simply roasting a head of garlic and spreading the pulp on a whole grain baguette.

Preheat oven to 400 degrees
Take two heads of garlic and remove the papery outer layer
Slice approximately half an inch off the top of each head to expose the cluster of cloves

Place garlic, cut side up, on a foil-lined baking sheet or in a baking dish
Drizzle 1 teaspoon of extra virgin oil on top of each head of garlic
Bring up sides of foil and seal the garlic, or, if using a baking dish, cover it.

Roast for 40-45 minutes Allow to cool, then separate cloves and squeeze them to make a pulp. Mash until smooth.

Spread pulp on warmed or toasted baguette
For a creamier texture, you could blend garlic pulp with some softened
fat-free cream cheese.


B-man

[b-man]

Lemon Garlic Chicken


Makes 6 servings
(Ideal slow cooker size: 4-quart)

1 tsp. dried oregano
1/2 tsp. seasoned salt
1/4 tsp. pepper
6 (5 ozs. each) chicken breast halves, skinned and rinsed
2 Tbsp. canola oil
1/4 cup water
3 Tbsp. lemon juice
2 garlic cloves, minced
1 tsp. chicken bouillon granules
1 tsp. minced fresh parsley

1. Combine oregano, salt, and pepper. Rub all of mixture into chicken. Brown chicken in canola oil in skillet. Transfer to slow cooker.

2. Place water, lemon juice, garlic, and bouillon cubes in skillet. Bring to boil, loosening browned bits from skillet. Pour over chicken.

3. Cover. Cook on High 2-2 1/2 hours, or Low 4-5 hours.

4. Add parsley and baste chicken. Cover. Cook on High 15-30 minutes, until chicken is tender.


B-man

[b-man]

Garlic Linguine

This aromatic sauce is blessed simplicity itself, combining garlic, olive oil and dried basil, oregano and thyme in a quick saute. Add hot linguine and fold in garden-fresh tomatoes for a quick, delicious dish.

Yield: 4 servings
Cook time: 10 minutes
Total time: 10 minutes

Ingredients
1 (8 ounce) package linguini pasta
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon dried thyme
2 cups chopped tomatoes

1. Cook pasta in a large pot of boiling water until done. Drain.

2. Meanwhile, heat oil in large saucepan. Add garlic and cook 2 minutes, stirring constantly. Crush herbs, and add to the garlic.

3. Add linguine. Heat through, stirring frequently. Fold in tomatoes. Serve.

B-man

[b-man]

Rack of Spring Lamb with Roasted Garlic

Trim off 2 inches of fat and membrane between the ribs to expose the tips of the bones, then cut through the backbone between the ribs to make carving easier. Fresh spring vegetables, such as asparagus, baby carrots and new potatoes, make a delicious accompaniment.

Ingredients:

2 heads garlic
2 1/2 tablespoons olive oil
1/4 cup water
3 tablespoons whole grain mustard
2 tablespoons fresh lemon juice
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground pepper, plus more to taste
1 1/2 cups fresh white breadcrumbs
3 racks of lamb, each about 1 1/2 lb,trimmed of excess fat
2 tablespoons unsalted butter, melted

6 servings
1 hour 45 minutes total (approx.) ... 15 mins prep

Preheat an oven to 400°F.
Discard the excess papery skin from the garlic heads and place in a small baking dish.

Drizzle with 1/2 Tbs. of the olive oil and the water.
Cover with aluminum foil and bake until soft, about 45 minutes.
Let cool slightly.

Leave the oven set at 400°F.

Separate the garlic cloves and squeeze the pulp from the skins into a small bowl; discard the skins. Whisk in the remaining 2 Tbs.
olive oil, the mustard, lemon juice and 1/2 tsp.
each salt and pepper.

In another bowl, season the bread crumbs with salt and pepper.
Lay the racks of lamb in a roasting pan side by side and fat side up.
Roast for 10 minutes.

Remove from the oven and immediately rub the garlic mixture over the fat side of each rack. Then spread the bread crumb mixture over the garlic mixture. Drizzle with the melted butter and return the lamb to the oven.

Continue to roast until the crumbs are lightly golden and an instant-read thermometer inserted into the thickest part of a rack, away from the bone, registers 130F degrees 135°F for medium-rare, or the meat is pink when cut into with a sharp knife, about 25 minutes more.

Remove from the oven, cover with aluminum foil and let rest for 10 minutes.

Preheat a broiler. Uncover and place the roasting pan under the broiler 5-6 inches from the heat source. Broil the lamb racks until the crumbs are deep golden brown, 30-60 seconds .

To serve, place the racks on a cutting board and slice between the ribs.
Arrange 2 or 3 ribs on each warmed individual plate.

B-man

[b-man]

My Own Garlic Bread

An invention to call your own! It's the only garlic bread we eat at our house. It's very easy, and oh-so-delish! Let me know what you think.....

Ingredients:

1 loaf French bread
1/2 cup margarine or butter
2 tablespoons mayonnaise (NOT Miracle Whip)
1 dash garlic salt
parmesan cheese

Yield: 6-8 servings
30 minutes total (approx.) ... 10 mins prep

Cut French bread in half, lengthwise.
Melt 1 cube of margarine or butter.
When melted, mix in mayonnaise and garlic salt.

Spread the mixture on each bread half. Sprinkle parmesan cheese on each half. Put the two halves together and wrap securely in foil.

Bake 350-375 (depending on how hot YOUR oven gets, it should be hot!) for 20 to 25 minutes.

Make sure it is HOT!

B-man

[b-man]

Fettuccini Dell'aglio Con Pollo: Fettucinni with Garlic, Chicken

This is slightly similar in taste to an alfredo sauce, but with a few critical, less-fat differences. True alfredo sauce is made with butter, cream, chicken stock and flour. This sauce is made with olive oil, butter, garlic, and a bunch of other fresh ingredients. If possible, you'll want some crusty parmesan bread to sop up the sauce!

Ingredients:

2 tablespoons olive oil
2 tablespoons butter
2 tablespoons Italian salad dressing
1/4 cup milk or cream or half-and-half (use whatever you’ve got)
1/2 cup chicken stock
3-6 cloves garlic, crushed or chopped
1/2 small onion, diced
fresh basil or dried basil, to taste
1/2 cup diced tomatoes, fresh or canned tomatoes (optional)
1/2 cup pitted olives (we used black, but use whatever you like)
1/2 teaspoon italian seasoning or herbes de provence
1/2 cup parmesan cheese or romano cheese
1 teaspoon sugar
salt, to taste
pepper, to taste
2-3 raw chicken breasts, sliced into bite-size pieces

Yield: 4 servings

Put the water on to boil for the fettuccini – fettuccini takes about 10 minutes to reach al dente, so put it in to cook when you add the cheese to the sauce.

Remember that al dente means “to the bite” – your pasta should still be slightly firm, not soft. If it’s too soggy, it will absorb the sauce rather than being coated by it.

Add the olive oil and the butter to a skillet and allow to melt.
Add the chicken and cook until slightly browned.
Add the onions and garlic and sauté until the garlic is a light golden color.
Add the chicken stock, cream, Italian salad dressing, spices and olives.
Heat over medium until just bubbling.
Last, add the cheese.

Allow to simmer for ten minutes uncovered – sauce will reduce and thicken slightly.

Place the fettuccini on a platter or plates and pour the sauce over the top.
If you’d like, garnish with a couple of leaves of fresh basil.


B-man

[b-man]

Lemon Garlic Baked Salmon

Super easy, moist and so tasty! Recipe found on the internet.

Ingredients:

6-8 salmon steaks or 2 large salmon fillets
3 lemons, juice of
4 cloves minced garlic
1/4 cup olive oil
1/2 cup white wine
1/4 cup fresh parsley, chopped
salt and pepper

Yield: 8 servings

35 minutes total (approx.) ... 10 mins prep

Combine all ingredients except salmon.

Place salmon in a lightly greased baking dish and pour mixture over salmon.

Sprinkle with salt and pepper and bake at 350° for approximately 25 minutes or until fish is flaky and done.

B-man

[b-man]

Spicy Garlic Hummus

I have tried a lot of hummus recipes, and this one is a combination of a few of my favorites, and is now the only one I use. I grow my own little Super Hot Chili Peppers and so that is what I use, but you can substitute any pepper you like, or use hot pepper flakes. I like a lot of garlic and a bit of a kick, but this recipe is easily alterable to your own tastes so adjust it as you see fit. I like my hummus thick so I usually skip the water. Another nice variation is to add a bit of red, green, and yellow bell peppers. It makes the hummus really pretty! Any hummus lover will tell you that the spread can be used so many ways. My favorite uses for this is as a vegetable dip or as a sandwich spread in a whole wheat veggie wrap, or dipped onto a warm piece of pita.

1 (19 ounces) can garbanzo beans, drained
2 tablespoons tahini
2 tablespoons lemon juice
1 tablespoon water, amount as needed
3 cloves garlic, crushed
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 hot chili pepper
salt, to taste
fresh ground black pepper, to taste
paprika, to taste

Yield: 6 servings

Process garbanzo beans, tahini, chili pepper, garlic, and lemon juice in a food processor or blender until smooth.

Add water as needed to achieve the consistency you prefer.
Place mixture into a glass bowl.

Stir in cumin, cayenne pepper, paprika, salt and black pepper.

Cover and refrigerate for at least a couple of hours. The flavor improves greatly if given this time to develop.

B-man

[b-man]

Simple Fettucini with Garlic & Cheese

It is important that you use a good quality fresh cheese and grate it yourself - do not use the ready grated cheese for this recipe. I serve this with crisp crunchy rolls & a fresh green salad. Great lunch idea!

Ingredietns:

1 lb fettuccine
1/2 lb fresh italian cheese, you grate it (Fontinella, romano, locatella or parmesan)
4 tablespoons butter or margarine
1 cup light cream
3 cloves garlic (or more)
1 teaspoon dried parsley
salt & pepper

Yield: 4-6 servings

25 minutes total (approx.) ... 15 mins prep

Cook the fettucini according to instructions.

While the noodles are cooking melt the butter in a skillet and saute the garlic for 1 minute, add parsley and continue sauting for 4 additional minutes (use medium low heat you do not want to burn the butter etc).

Add cream slowly and simmer 5 minutes.

When the noodles are done drain well and return them to the pot.

Pour the cream mixture over the noodles, add the cheese& toss.

Serve piping hot.

B-man