Garlic Recipes

[b-man]

Cheese Garlic Biscuits


Ingredients:

2 Cups Bisquick
2/3 Cup Milk
1/2 Cup Cheddar cheese, shredded
1 Tablespoon Chives, dried
1/4 Cup Butter, melted
Crushed garlic

Preheat oven to 450F. Melt butter with garlic. Set aside and keep
warm. Mix baking mix, milk, chives and cheese until a soft dough
forms and beat vigorously for 30 seconds.

Drop dough by spoonfuls on ungreased baking sheet.

Bake 8 to 10 minutes or until golden brown.

Remove from oven. Immediately, brush garlic butter mixture over warm
biscuits before removing from baking sheet.

B-man

[b-man]

Garlic Mashed Potatoes

Whether in a saucepan or the microwave, you can make this dish tasty without added fat or salt.

Yield: 4 servings

Ingredients:

2 (about 1 lb) large potatoes, peeled, quartered
2 cups skim milk
2 cloves garlic, large, chopped
1/2 tsp white pepper

Stovetop:

1. Cook potatoes, covered, in small amount of boiling water for 20 to 25 minutes or until tender. Remove from heat. Drain and recover.

2. Meanwhile, in small saucepan over low heat, cook garlic in milk until soft (about 30 minutes).

3. Add milk-garlic mixture and white pepper to potatoes. Beat with electric mixer on low speed, or mash with potato masher, until smooth.

Microwave:

1. Scrub potatoes, pat dry, and prick with fork.

2. On plate, cook potatoes uncovered on 100 percent (high) power until tender (about 12 minutes), turning over once.

3. Let stand 5 minutes, then peel and quarter.

4. Meanwhile, in 4-cup measuring glass, combine milk and garlic. Cook, uncovered, on 50 percent (medium) power until garlic is soft (about 4 minutes).

5. Continue as directed in stovetop directions.

B-man

[b-man]

Braised Lamb With Garlic and Cinnamon


Yield: 4 servings

Ingredients:

1 tablespoon extra virgin olive oil
2 pounds lamb, preferably from the shoulder, cut into 1- to 2-inch chunks.
Salt and pepper to taste
5 or 6 cloves garlic, peeled and slivered
6 3-inch pieces of cinnamon
1 cup dry white wine, stock or water
4 plum tomatoes (canned are fine), chopped
1 lemon, quartered

1. Put oil in a large, deep skillet over medium-high heat. A minute
later, add as many chunks of lamb as will fit without crowding
(cook in batches, if necessary). When meat browns (3 to 4 minutes)
turn chunks and sprinkle them with salt and pepper. Adjust heat so
pieces brown as rapidly as possible without burning. After each
has browned on 2 sides, remove from pan and add another piece or
two until all meat has been browned (10 to 15 minutes).

2. When all meat has been removed from pan, turn off heat and allow
the pan to cool a bit. Turn heat back to medium and add garlic and
cinnamon. Cook for about 30 seconds, then add the wine; raise heat
to high and let wine bubble away for a minute. Add the tomatoes
and cook, stirring occasionally, for about a minute. Return meat
to pan and cover; adjust heat so mixture bubbles very gently. (If
it cooks too quickly, you may have to add a little water.)

3. Cook, undisturbed, until meat is very tender, about 1 1/2 hours.
Taste and adjust seasoning, then serve over rice or buttered
noodles, with lemon wedges.

B-man

[b-man]

Crock pot GARLIC GARLIC GARLIC Chicken

This is to die for! Don't be shocked by the amount of garlic, it does work. I just wouldn't recommend any up-close-personal-contact for a couple days.

Ingredients:

2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh sage
2 sprigs fresh Italian parsley
1 cup chicken broth
40 cloves garlic, unpeeled
1 teaspoon salt
1/4 teaspoon ground black pepper
4 lbs whole chicken
2 stalks celery, sliced
1 loaf French bread, sliced

Yield: 4 servings
8 hours 15 minutes total (approx.) ... 15 mins prep

Place 1 sprig thyme, rosemary, sage and parsley in chicken cavity.
Place celery in crock pot. Put chicken on top of celery.
Pour chicken stock around the chicken.
Add garlic around chicken. Chop remaining herbs. Sprinkle herbs, salt and pepper over chicken.

Cover cook on Low 8- 10 hours or on High 4- 6 hours.

To serve, place chicken, garlic and celery on serving platter.
Squeeze roasted garlic out of skins onto toasted French bread slices and spread with knife.

B-man

[b-man]

Roasted Garlic Stuffed Steak with Garlic Mashers and Balsamic Cream Sauce(VERY EASY)

This is for all those Garlic Lovers out there like myself, easy to make, a awesome meal.

Ingredients:

4 thick-cut New York strip steaks
3 heads garlic (an extra bulb for the mashers)
1/4 cup olive oil
1 teaspoon sea salt
3 cups fresh spinach
1/4 cup sun-dried tomatoes packed in oil, diced
1 lb fresh brie cheese
1/4 cup fresh rosemary, minced

Yield: 4 servings
1 hour 25 minutes total (approx.) ... 25 mins prep

Marinate the steaks overnight in olive oil, sea salt and fresh cracked pepper.

You can utilize any fresh herbs you have in your garden or local market such as rosemary. Take the steaks out and let them rest about an hour before you start to work with them.

In the meantime, fire up the oven to 350 degrees F.

Take your garlic bulbs and slice them in half diagonally.
Season with olive oil and sea salt. Roast on a pan in the oven for about 15 minutes or until the garlic is nice and golden brown and your house smells heavenly. Take out and set aside.

Heat your saute pan with some olive oil and throw in about 6 cloves of fresh chopped garlic when hot. Add spinach and saute until spinach is just wilted. Season with salt and pepper. Chop up the sun-dried tomatoes and toss with the spinach.

When the spinach has cooled, add in the brie and the roasted garlic.
You can easily pull the roasted garlic from the'husk' by using a toothpick to pull it out. Mix together very well! Season with salt and pepper.
You can also throw in a teaspoon or so of fresh rosemary at this point.
Set aside.

Take your steaks and cut a slit into the side of them, just as you would with stuffing pork chops. Carefully stuff the steaks with your roasted garlic stuffing. Grill the steaks on the BBQ for about 3-4 minutes per side pending your guests preference.

I serve these steaks over garlic mashers.... I usually just throw in an extra bulb of garlic to roast when making the stuffing and mash it all up with some fresh potatoes, butter and cream. A little parsley to garnish.

For the sauce, take 4 tablespoons of butter and melt in a saucepan over low heat. Add about 6 cloves of fresh chopped garlic, 1/4 cup of cream and 4 tablespoons of good quality balsamic vinegar.
Add a sprig of fresh rosemary and reduce the sauce by about 1/3. Take out the rosemary.

To serve, place lean steak against a heap of the garlic mashers and drizzle the sauce around the plate and over the potatoes. Garnish with fresh rosemary.

It is great to have a nice fresh loaf of bread to serve with this.
I also BBQ up some fresh local corn on the grill to accompany this meal.
It is a fairly easy meal to prepare. You can even make the stuffing the night before.


B-man

[b-man]

Garlic, Chive, Jasmine and Red Rice Pilaf

Makes about 4 servings

Ingredients:

8 ounces jasmine rice (1 cup dry)
4 ounces red rice (1/2 cup dry)
1 tablespoon olive oil
1 1/2 tablespoons fresh garlic
1/4 cup fresh chives, diced
2 tablespoons butter
salt to taste


Cook rice according to package directions and cool immediately (cook jasmine rice in plain water and red rice in chicken stock if available…chicken bouillon or base is fine).

Heat olive oil in non-stick pan, add garlic and sauté for 1 minute. Add red rice until heated through. Mix in jasmine rice, chives and butter, heat through and salt to taste.

Serve with grilled chicken, pork, steak or your favorite vegetables!

B-man

[b-man]

Garlic Lovers Muffaletta


This is a very rich sandwich and very garlicy. slice it in about 1 inch pieces as a little goes a long way.


Ingredients:

1 loaf fresh French bread
5 stalks celery, with, the, strings, removed
6 heads garlic, peeled
15 slices of each of the following
cappacoli ham
genoa salami
pepperoni
mozzarella cheese
provolone cheese
25 black olives
25 green olives
3 tablespoons olive oil

Yield: 8 servings
55 minutes total (approx.) ... 15 mins prep

In a food processor add the celery,garlic,olives and olive oil.
process on high until the consistancy of paste.
slice the bread in half length wise.

Gently pull out the bread on the top of loaf leaving a small layer at the top. Spread the paste on the entire top.

Next layer the motzerella cheese then the salami then the provalone cheese then the peperoni then the motzerella then the capacola ham and then the provalone.

Continue this until you have three layers ending with cheese.
wrap in heavy aluminum foil (wrap the entire loaf).

Put in the oven on 350 for 40 minutes. Let it rest for about 5-10 minutes before serving.


B-man

[b-man]

Garlic Ranch Chicken

Skinless, boneless chicken breasts are marinated in ranch dressing that has been spiked with garlic and fresh basil. Then they 're chilled for a bit, and then grilled to become moist and flavorful.


Yield: Serves

Ingredients:

4 skinless, boneless chicken breasts
1 cup fat free ranch dressing
2 tablespoons chopped garlic
1 tablespoon chopped fresh basil

1. Combine the dressing, garlic and basil in a large resealable plastic bag. Add chicken pieces, turning them to coat. Squeeze out air and seal bag. Place in refrigerator for 1/2 hour.

2. Preheat grill to medium heat.

3. Grill chicken breasts for 6 to 8 minutes on each side, turning occasionally, until juices run clear when pierced with a fork.

B-man

[b-man]

Garlic Broth

Garlic is one of my favorite foods. It's an herb with remarkable medicinal properties, and it tastes great too. Garlic is a cardiovascular tonic, lowering blood pressure and cholesterol levels and inhibiting blood clotting. It's also a powerful germicide and may protect against some carcinogens. It's better for you in its natural state, raw or lightly cooked rather than dried as powder or in capsules. Enjoy the smell, taste and healthful effects of the whole, fresh herb.

Yield: 4 servings

6 cups vegetable stock
1 1/2 tablespoons olive oil
1 head garlic, peeled and coarsely chopped
1/2 Turkish bay leaf
1/4 teaspoon dried thyme
Pinch dried sage
Salt to taste

1. To the vegetable stock, add the olive oil, bay leaf, garlic, thyme and sage.

2. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Add salt to taste.

3. Strain. Good as is, or use as a base for soups.

B-man

[b-man]

Slow Cooker Lemon Garlic Chicken

Heady with lemon and garlic in a white wine sauce, this easy entree works beautifully for entertaining, so you can focus your attentions on the rest of the meal.

Yield: 6 servings

Ingredients:

6 skinless, boneless chicken breasts
3 cups white wine
1.5 cups lemon juice
1 medium head garlic, crushed
4 drops hot pepper sauce
2 teaspoons poultry seasoning
2 teaspoons salt

1. Combine the white wine, lemon juice, crushed garlic, tabasco, poultry seasoning and salt. Mix well.

2. Place chicken in slow cooker. Pour lemon/garlic mixture over chicken. Cook on low for 8 to 10 hours.

B-man

[b-man]

Garlic Crostini


Ingredients:

1 French baguette
2 Tbsp. extra virgin olive oil
1 tsp. dried oregano
3 cloves garlic, minced
4 plum tomatoes chopped
1/2 cup black olives, sliced
Salt and pepper to taste
Slices of mozzarella cheese
Fresh basil for garnish

Slice baguette into 1/4 inch slices. Brush slices with olive oil and sprinkle with oregano. Combine garlic, tomatoes, black olives and salt and pepper together and mix well. Place a slice of cheese on each slice of baguette and top with tomato mixture.

Bake at 350 degrees for about 10 minutes. Serve warm.

B-man

[b-man]

Garlic Toasts

1 loaf of Italian bread
2 cloves garlic, minced
1/2 cup olive oil
1 tsp. ground oregano
1 Tbsp. balsamic vinegar

Slice bread into 1/2-inch slices. Combine garlic, oil, oregano and vinegar and mix well. Brush each slice of bread with the mixture and broil several inches away from heat until golden brown.

B-man

[stakatp]

Tzatziki
Ingredients
7-9 cloves garlic, crushed
2 medium cucumbers, shredded & strained
4 yogurts
3 tbs vinegar
5 tbs olive oil
½ tsp salt
½ tsp dill
Directions
Put drained, shredded cucumber in a bowl; salt and add dill. Add crushed garlic; then mix in yogurt. Finally add vinegar and olive oil to taste.

[LONDONROSE]

Garlic Chicken
Chicken and garlic are slowly simmered with fresh herbs to create a mildly flavored. The secret to its mellow flavor is whole unpeeled cloves . This prevents the garlic create those strong garlic traits.

But what's so cool is that the cooked cloves can be spread onto a toasted bread like butter, then served with the tender chicken.

Makes 6 Chicken Thighs with Sauce


•1 T. kosher salt
•1 T. black pepper
•3 T. Olive Oil
•6 chicken thighs or chicken quarters
•20-40 cloves garlic, unpeeled
•3 ribs celery, diced
2 carrots sliced
•1 medium yellow onion, sliced
•1 cup dry white wine
1/2 cup sherry
1 pint heavy whipping cream
•1 cup chicken broth
•2 sprigs fresh rosemary
•2 sprigs fresh thyme
•fresh basil about 4 leaves chopped

1. Preheat oven to 350° with rack in the center.

2. place chicken on top of garlic with just the tops of the cloves cut off sprinkle salt and pepper on chicken in an oven proof pan.

3. Marinate chicken in wine, sherry and herbs for several hours or overnight
4. Heat oil in a large ovenproof sauté pan over medium-high heat.

5. Add celery, and onion; sauté until lightly browned. add this to the chicken along with carrots.

6. Cover the pan with foil;

7. cook for apx. 1 hour do not open foil

8. remove from oven

9. Strain the broth and remove the garlic cloves and squeeze the garlic out use this to spread on italian bread yummy!!

10. and add to the juices the heavy whipping cream cook on low heat to thicken this makes a great gravey as well as sauce.

11. serve with rice or mashed potatoes

enjoy

[Kitchen Witch]

Garlic & Dried Tomato Bread ABM

Yield: 1 Loaf

1 1/4 c Water
2 ts Olive oil
1/4 c Finely chopped onion
1/3 c Snipped dried tomatoes
2 lg Cloves garlic; minced
1 ts Dried rosemary; crushed
3 c Bread flour
3/4 c Whole wheat flour
2 ts Sugar
1 ts Salt
2 1/4 ts Yeast for bread machine
-=OR=-
1 pk Active dry yeast

Use a bread machine that will make a 1 1/2 lb.
loaf. Add all ingredients in the bread machine in
the order suggested by the manufacturer's manual;
bake.

Or, prepare bread following conventional yeast
bread method and bake as baguettes.

To bake the dough as baguettes, set the cycle to
dough or manual. When machine signals, remove
dough to a lightly floured surface (dough will be
slightly sticky). Punch down. Divide into 4 equal
portions. Let rest 10 minutes. Shape into 2-15" or
4-8" loaves. Place on a greased baking sheet.
Cover and let rise until nearly doubled, 30-45
minutes. Slash tops with a sharp knife. Bake at
375° about 30 minutes or till bread sounds hollow
when tapped, brushing twice with cold water during
baking.

[Kitchen Witch]

Garlic & Tomato Risotto

Yield: 6 Servings

1 md Onion; finely chopped
1 md Red bell pepper; finely
.. chopped
3 tb Minced garlic
1 tb Chopped sun-dried tomatoes;
.. not packed in oil
1 c Chopped and drained fresh or
.. canned tomatoes
1 ts To 2 dried basil leaves
1/2 ts Dried oregano leaves
2 c Uncooked arborio rice
5 c To 7 hot vegetable broth
2 c Chopped fresh spinach
.. leaves
1 tb Grated Parmesan; optional
Salt and pepper to taste

Spray a 3-quart saucepan or 12" nonstick skillet
with vegetable cooking spray. Heat over
medium-high heat. Add onion; saute until soft but
not browned. Add 1/4 cup vegetable broth if needed
to prevent onion from browning. Add bell pepper,
garlic, dried and fresh tomatoes, basil and
oregano. Saute, stirring, about 5 minutes.

Add rice; saute about 1 minute. Pour in 1/2 cup
broth. Bring to a boil; reduce heat to medium.
Cook, stirring constantly, until liquid is almost
completely absorbed. Add another 1/2 cup broth.
Continue stirring and adding broth 1/2 cup at a
time as it is absorbed.

Stop adding broth when rice is creamy and just
tender, about 30-35 minutes. Remove risotto from
heat and stir in spinach. Add cheese if desired
and season to taste. Serve immediately.

Makes 6 servings.

[hartonson]

You should definitely try this one out. But don't forget to prepare milk as a beverage. This is one spicy recipe. You've been warned!

Thai Garlic Soup

40 cloves of garlic, minced
2 tsp oil, peanut, canola or vegetable
3 quarts water or light stock
4 tbsp soy sauce
6 cups cabbage, coarsely shredded (about 1/2 head of cabbage)
4 medium carrots, diagonally cut into 1-inch pieces
2 stalks celery, chopped
"a few" mushrooms, sliced
1/8 to 1/4 tsp red pepper (to taste)

In a deep saucepan, Dutch oven or soup kettle, saute garlic in oil over medium heat until it starts to become brown. Add remaining ingredients and bring to a boil. Lower the heat and simmer, covered, about 10 minutes or until all the vegetables are tender. Taste and adjust seasonings. Serve immediately, or store for reheating later. It reheats and freezes well.

[creampuffgoodness]

GARLIC RICE!!! I LOVE THIS!!

Ingredients

* 2 cups uncooked med grain rice. (NO INSTANT)!
* 3 or 4 cloves of garlic.
* 1 tablespoon of canola oil.
* salt to taste
* water


Directions

1. Wash the rice and let it drain to remove as much water as possible.
2. While the rice is draining finely chop the garlic.
3. In a sauce pan, preferably with a heavy bottom, heat the oil over medium heat.
4. Add the garlic and sauté until the garlic is tender. Do not let the garlic brown or burn.
5. Add the rice to the oil and garlic and stir until all of the rice is coated with the oil garlic mixture.
6. Add hot water until the water is approximately 1 inch above the rice.
7. Stir in approximately 1 tsp of salt, or to your taste.
8. Cover and reduce the heat to low.
9. After 20 minutes, take a spoon or a rice paddle and run it around the outside of the rice and gently lift the rice to "fluff" it. Do not stir.
10. Replace the cover and turn off the heat and let the rice stand for another 5 minutes.
11. Serve with your favorite meal!

[Kitchen Witch]

Garlicky Hummus


2 cans Chick-peas 15 oz, drained
1/2 teaspoon Salt
1/4 cup Tahini (sesame seed paste)
Chopped parsley
2 tablespoons Extra-virgin olive oil
Paprika
1 1/2 tablespoons Fresh lemon juice
Pita Bread
2 large Garlic cloves, crushed



1. In a food processor, combine chick-peas, tahini, olive oil, lemon juice, garlic, and salt. Puree until smooth. If made in advance, transfer to a bowl, cover and refrigerate.
2. Before serving, top with chopped parsley, and a dusting of paprika. Serve with pita bread.