Garlic Recipes

[swtness]

What do you do with garlic? How much is too much?

Roasted Garlic

One or more whole garlic heads
Extra virgin olive oil

Preheat oven to 375 degrees farenheit. A toaster oven will work just as well at the same temperature.
Lay garlic head on side and chop off top to expose the tops of each garlic clove. You want to chop off only a small amount so that all of the individual cloves remain firmly attached to remain as one whole garlic head.
Drizzle olive oil over the top of each garlic head.
Place garlic heads with tops facing up in a baking dish and bake until garlic cloves are soft when pressed - approximately 30-40 minutes.

[swtness]

Spicy Garlic Bread

1/2 cup chopped pickled jalapenos
1 cup thinly sliced artichoke hearts
4 ounces grated Parmesan
1 large loaf of French bread, split in half
3 tablespoons Sambal Aioli

Preheat oven to 400 degrees F. In a mixing bowl, combine all the ingredients together. Mix well. Season with salt and pepper. Spread the mixture over each half of the bread. Place on parchment lined baking sheet and bake until golden and bubbly. Remove from the oven before slicing.

[swtness]

Garlic Salsa


10 garlic cloves - finely chopped

3/4 cup chopped fresh Italian parsley

1/2 cup olive oil

Coarse salt and fresh ground pepper

1/4 teaspoon dried pepper flakes

1 baguette


Combine first three ingredients in a glass or metal bowl. Season with salt and pepper to taste. Add red pepper flakes (optional). Cut baguette into bit sized pieces and serve. Serves 4 to 6.

SUGGESTION:
A very tastey condiment with grilled chicken or meat.

[swtness]

Garlic Fries

Ingredients:

Oil for frying (peanut or canola)
4 Russet potatoes or 12 oz bag of frozen pre cut fries
1/2 cup fresh minced garlic
1/4 cup kosher salt
1 tblsp black pepper
1 tblsp dried thyme
2 tblsp extra virgin olive oil
Directions:

Cut the washed potatoes into 1/2 inch to 3/8 inch thick strips (if using a French mandolin set it to its thickest setting). Heat the oil in a cast iron pot or any heavy duty pot to 360 degrees.

Heat the olive oil in a frying pan then add the minced garlic for 30 seconds. Remove from pan and add to a mixing bowl with the salt, pepper, and thyme. Mix well.

The potatoes must be fried three times for best results. In batches, if necessary, place the raw fries into the oil for 90 seconds. Remove and let drain. Drop fries again for another 90 seconds. Remove and let drain. Drop fries in again this time for 60 seconds or until crisp and golden brown.

While the fries are still warm toss them with the garlic seasoning.

[swtness]

Barbara's Holiday Garlic Ice Cream

After a spicy, rich dinner, this dessert is a refreshing climax. It should not be served after a bland, garlic-free meal as the slight hint of garlic will be extremely offensive to some. The strawberry or other fruit topping can be eliminated, along with the sugar, and the resulting mixture can be served with roast beef in lieu of horseradish sauce.

Ingredients:

1 1/2 tsp Gelatin
1/4 cup cold water
2 cups milk
3/4-1 cup sugar
2 tblsp lemon juice
2 cloves garlic, minced
2 cups whipping cream
Strawberry topping (or other fruit)
Directions:

Soak the gelatin in cold water while you heat to a boil the milk, sugar and salt. Dissolve the gelatin in the hot milk. Cool, then add the lemon juice and garlic. Chill the mixture until slushy. Whip the cream until thick but not stiff and stir into the mixture. Freeze in a mold, or in a foil-covered tray.

Garnish servings with the fresh fruit topping. Serves 6-8.

[swtness]

Creamy Garlic Salad Dressing

2 cups sour cream
1 cup mayonnaise
1 teaspoon steak sauce
3/4 teaspoon lemon juice
3/4 teaspoon white wine vinegar
3/4 teaspoon vegetable oil
1 teaspoon monosodium glutamate (MSG)
2 teaspoons garlic powder
1 teaspoon mustard seed


Whisk together the sour cream, mayonnaise, steak sauce, lemon juice, vinegar, oil, monosodium glutamate, garlic powder and mustard seed. Refrigerate until chilled.

[swtness]

Barbecued Garlic

8 Heads Garlic
Springs of Fresh Rosemary *
4 tb Butter


* Fresh Oregano also may be used.

Place whole heads of garlic, prepared as for Roasted Garlic, on a sheet of heavy-duty foil. Top with butter (4 T per 8 Heads) and a few sprigs of fresh rosemary or oregano. If fresh herbs are unavailable, substitute dried (2 t of dried herbs for 8 heads of garlic). Fold the foil over the garlic and seal the package well. Cook over hot coals for about 45 minutes, turning the package occasionally with tongs.

[swtness]

Garlic Confit

1 Bulb Garlic; peeled and seperated.
2 c Water
1 tb Kosher salt
1 tb Fresh basil
2 tb Unsalted butter


Blanch garlic in salted water until tender, drain.

Saut garlic lightly in butter and garnish with Basil.

[swtness]

Garlic Cocktail Olives

1 (7 oz.) jar stuffed green Olives, drained
1 (7 1/2 oz.) can pitted ripe Olives, drained
1 tb Chopped fresh parsley
1 Clove garlic, crushed
3 tb Olive oil
Salt and pepper


Combine all ingredients; cover and chill several days. Before serving, remove garlic and let olive mixture stand at room temperature several hours.

[swtness]

Garlic Croutons

1 cl Garlic, large
1/3 c Olive oil
12 French bread, slices
Salt, pinch


Crush the garlic with a pinch of salt. Whisk in olive oil. Brush on 12 1/4 ea 4-inch thick slices stale French bread. Bake in a preheated 325 degree oven until golden, about 15 minutes. Tear into smaller pieces, if desired

[swtness]

Mrs. Garlic's Garlic Soup


1 tbsp olive oil
20 cloves fresh garlic, peeled and thinly sliced
2 large, sweet yellow onions, such as Walla Walla or Vidalia, peeled and thinly sliced
1 tsp fresh thyme, or 1/4 tsp dried
2 cups chicken stock or veggie boullion
1 pinch cayenne pepper, or more if you like is HOT
1 tbsp fresh basil, chopped
salt to taste

Put olive oil in an 8 cup sauce pan. On low heat sautÈ the garlic and onions, covered, for about 25 minutes until cooked through(nearly translucent).

Transfer garlic and onions to a food processor or blender and puree with the thyme and 1/2 cup broth or boullion. Pour puree back in pan and add remaining broth. Simmer for 20 minutes. Stire in cayenne and fresh basil. Add salt to taste and heat 2 minutes. Ladle into bowls and serve. Serves 4.

[swtness]

Garlic Spring Rolls with Garlicky-Lime Sauce


35 cloves garlic, peeled, divided
2/3 cup fresh lime juice
1/2 cup fish sauce (nuoc man)*
1/4 cup bottles diced jalapenos
2 tsp sugar
1/2 cup chopped water chestnuts
2 cups ground pork
5 green onions, chopped
1/2 cup grated carrot
1 tsp salt
1 tsp coarse ground black pepper
4 cups thinly sliced Napa cabbage (Chinese cabbage)
18 sping roll wrappers (thawed, if frozen)*
1/3 cup canola oil or as needed
Boston lettuce for garnish (optional)
Pickled carrot for garnish (optional)
Green onion brushes for garnish (optional)

To make sauce, in a food processor, finely chop 20 cloves garlic. Mix garlic with lime juice, fish sauce and sugar; reserve.



To make eggrolls, in a food processor, chop remaining garlic. In a bowl, thoroughly mix garlic with water chestnuts and next 6 ingredients. Gently fold in Napa cabbage. On a work surface lightly dusted with cornstarch, wet the edge of one wrapper; put 2 tablespoons filling in center. Fold one corner over filling. Fold in sides and roll tightly. Repeat with remaining rolls. Heat oil in large pan. Fry rolls until cooked and golden brown. Drain.

To serve, arrange spring rolls on a serving platter with bowl of dipping sauce in the middle. Garnish with lettuce, carrot and onions.

[swtness]

Gartini


2 jiggers gin
1/2 teaspoon dry vermouth
1 garlic stuffed olive
2 pickled garlic cloves for garnish

In a cocktail pitcher combine the gin and vermouth with 1 cup ice cubes. Stir well and strain into a cocktail glass. Garnish

[swtness]

Garli Mary


1 jigger vodka
1/2 cup tomato juice
1/2 teaspoon Garli Garni or garlic powder
2 teaspoons fresh lemon juice
Worchestershire sauce, to taste
Tobasco, to taste
1 lemon wedge
2 pickled garlic lcoves on toothpick (or cocktail skewer) for garnish

In a shaker combine all ingredients, except the garnish, with 1 cup ice cubes and shake well. Strain into a tall glass and garnish with pickled garlic cloves ( and an optional celery stick).

[swtness]

Garlic Shooters


The "shooter" experience is reportedly followed by an immediate feeling of rejuvenation called the "shooter rush" and is the creation of the Onion family. (really) Garlic legend maintains that garlic is a stimulant which gives strength and protection. Modern research has begun to identify the ingredients in garlic which help prevent disease.


1clove garlic per person
1-2 slices lemon

Chop garlic and scoop into a cup. Squeeze lemon juice into the garlic. Add 1-2 tablespoons of water.

Important: Swirl cup to acheive a circling motion and drink in one gulp. Enjoy!

[swtness]

Garlic Jelly
Canning Recipe


1/4 cup peeled garlic cloves
2 cups white vinegar (labeled 5% acidity)
5 cups sugar
1 3- ounce pouch liquid pectin

In a food processor or blender, blend garlic and 1/2 cup vinegar until smooth. In 6 to 8 quart saucepan, combine garlic mixture, remaining 1-1/2 cups vinegar and sugar. Over high heat, bring mixture to a boil, stirring constantly. Quickly add pectin, return to a boil and boil hard for 1 minute, stirring constantly. Remove from heat. Immediately fill five, sterilized half pint jars with jelly, leaving 1/4 inch head space. Wipe jars tops and threads clean. Place hot lids on jars and apply screw bands firmly. Process in boiling water canner for 5 minutes.

Jelly can be used as a condiment. Add it to meat marinades, or brush on roasts or poultry while cooking. Great with crackers and cream cheese.

[swtness]

Traci's Garli Garni Party Mix


1cup 100% pure olive oil
2 tsp. Garli Garni seasoning
1 pkg. Original Ranch House Dressing Mix- Parmesan Caesar
Mix well and add:

1 box Wheat Thins crackers
1 box Ritz crackers
1 box cheese crackers or Chex cereal


Mix well. Let stand covered overnight. Serve and Enjoy!

[swtness]

Larry's Garlic Chipotle BBQ Sauce Extraordinaire


8-12 garlic cloves, minced or grated fine
3-4 Chipotle chilis in sauce*
1/2 fresh lime (juiced and pulped)
3 Tbsp good quality mustard
2 Tbsp honey
1 Tbsp Hoisin Sauce**
1 tsp ginger root (grated really fine)
1 tsp Extra Virgin olive oil



* available in canned food or Mexican sections in most markets.
**available in Asian sections of most markets

Put all ingredients in a mixing bowl or food processor and blend until fully incoprporated.Store mixture in sealed container in refrigerator. Great on the grill on pork, beef, chicken

[swtness]

Pickled Garlic Scapes
Thoroughly clean a half-litre preserving jar.

1 cup honey
1 cup white wine vinegar
1 1/2 cups garlic scapes (or more as needed).

Trim scapes, and cut into lengths of about 5 cm (2 inches). Pack into the preserving jar.

In a small pan, boil honey and vinegar together until honey is dissolved. Pour over the scapes in the jar.

Allow to cool for five minutes, and then cover the jar with the lid, and screw down the sealing ring.

Refrigerate for two or three days before using to allow the flavours to infuse.

Note that this method does not sterilise the jar, so the scapes should be used as pickles within a month or two.

[salywayn]

Gingered Garlic Shrimp
Ginger and garlic nicely complement the tender shrimp in this delicious pasta dish.

¾ teaspoon ground ginger or 1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
2 tablespoons butter or margarine
2 tablespoons olive or vegetable oil
2 plum tomatoes, diced
¾ cup chicken broth
3 teaspoons minced fresh parsley, divided
3 teaspoons minced fresh basil, divided
1½ teaspoons cornstarch
1 tablespoon cold water
½ pound uncooked medium or large shrimp, peeled and deveined
2 cups cooked angel hair pasta

1. In a large skillet, saute ginger and garlic in butter and oil for 2-3 minutes or until tender. Stir in the tomatoes, broth, 1½ teaspoons parsley and 1½ teaspoons basil.

2. Combine cornstarch and cold water until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.

3. Reduce heat; add shrimp. Simmer, uncovered, for 2-3 minutes or until the shrimp turn pink.

4. Add the pasta and remaining parsley and basil; toss to coat.
Yield: 2 servings.

[salywayn]

Simple Shrimp Scampi

This recipe delivers juicy, tender shrimp scampi and takes only 10 minutes to prepare. Serve the scampi with plenty of bread to soak up the garlicky juices.
Serves 4 to 6

2 tablespoons olive oil
2 pounds large shrimp (21 to 25 per pound), peeled and deveined, if desired
3 tablespoons unsalted butter
4 medium garlic cloves, minced or pressed through garlic press
2 tablespoons juice from 1 lemon
1 tablespoon dry vermouth
2 tablespoons minced fresh parsley leaves
Pinch cayenne
Salt and ground black pepper

1. Heat 12-inch skillet over high heat until hot, 2 to 3 minutes. Add 1 tablespoon oil and swirl to coat bottom of pan. Add 1 pound shrimp and cook, stirring occasionally, until just opaque, about 1 minute; transfer to medium bowl. Return pan to heat and repeat process with remaining oil and shrimp.

2. Return empty skillet to medium-low heat; melt 1 tablespoon butter. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Off heat, add lemon juice and vermouth. Whisk in remaining 2 tablespoons butter; add parsley and cayenne, and season to taste with salt and pepper. Return shrimp and accumulated juices to skillet. Toss to combine; serve immediately.

[salywayn]

Ham and Garlic Pork Rolls

 4 ounces Serrano ham, thinly sliced
 8 pork cutlets, pounded thin in rectangles
 3 tablespoons minced garlic
 3 tablespoons minced parsley
 2 large eggs
 1 tablespoon water
 1 cup fine dried bread crumbs
 Olive oil, for frying
 1 tablespoon Creole Seasoning, recipe follows
 Finely grated Manchego cheese, garnish
 Whiskey Butter Sauce, recipe follows

1. Lay the ham on top of the pounded cutlets.

2. In a small bowl, combine the garlic and parsley. In a shallow bowl, combine the eggs and water, beating to make an egg wash. In another shallow bowl, combine the bread crumbs and Creole Seasoning.

3. In a large saute pan, heat enough oil to come ½-inch up the sides of the pan.

4. Sprinkle the cutlets with the garlic-parsley mixture and roll each one up tightly. Secure with a toothpick. One at a time, dip the cutlets in the egg wash, then in the crumbs to coat.

5. Add in batches to the hot oil and cook, turning, until golden brown on all sides.

6. Remove and drain on paper towels. Lightly season with Creole Seasoning and sprinkle with cheese. Serve immediately with Whiskey Butter Sauce.

Whiskey Butter Sauce

1 teaspoon minced garlic
2 teaspoons finely chopped shallots
1 cup whiskey
1 cup cold butter, cut into pieces

1. In a sauce pan, add garlic, shallots, and whiskey. Carefully place over the flame and cook until reduced by ¾. Allow the flames to die down.

2. Remove the pan from the heat, and start whisking in the butter, piece by piece. Return the pan to the heat every so often to heat the mixture slightly. Continue until all of the butter is added and the mixture is emulsified.

Creole Seasoning

2½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about ⅔ cup

[salywayn]

Pork Pinwheels with Roasted-Garlic Mayonnaise

3 leeks, thinly sliced (1 cup)
1 tablespoon olive oil
1 cup snipped parsley
2 tablespoons snipped fresh thyme or 1 teaspoon dried thyme, crushed
¼ cup grated Parmesan or Romano cheese
¼ teaspoon salt
¼ teaspoon pepper
3 tablespoons olive oil or cooking oil
¼ cup chopped walnuts
2 12-ounce pork tenderloins
1 medium head garlic
2 teaspoons olive oil
½ cup light mayonnaise or salad dressing
Milk (optional)

1. In a medium skillet cook leeks in the 1 tablespoon olive oil until tender; remove from heat.

2. In a blender container or food processor bowl combine parsley, thyme, Parmesan or Romano cheese, salt, and pepper. Cover and blend or process with several on-off turns until finely chopped. With the machine running, gradually add the 3 tablespoons oil; blend or process to the consistency of soft butter. Add leeks and nuts; process with several off-on turns until coarsely chopped. Set aside.

3. Remove fat and paper-thin membrane from surface of tenderloins. Use a sharp knife to cut each tenderloin lengthwise to, but not through, opposite side. Cover one tenderloin with clear plastic wrap. Using the flat side of a meat mallet and working from center to edges, pound the tenderloin to a 12x8-inch rectangle. Remove wrap; repeat with the remaining tenderloin.

4. Sprinkle tenderloins lightly with additional salt and pepper. Spread half the parsley mixture evenly over each tenderloin to within 1 inch of edges. Roll up each tenderloin from a short side. Tie rolls with string, if necessary. Insert a meat thermometer in center of one tenderloin. Place meat, seam side down, on a rack in a shallow roasting pan.

5. Roast, uncovered, in a 325ºF oven for 45 to 60 minutes or until thermometer registers 160ºF. Cool about 30 minutes at room temperature. Remove string; cut into slices about 1/2 inch thick. Cover and chill.

6. Meanwhile, for Roasted-Garlic Mayonnaise, peel away outer skin from garlic. Cut off the pointed top portion with a knife, leaving the bulb intact but exposing the individual cloves. Place in a small baking dish; drizzle with 2 teaspoons olive oil. Cover and bake in a 325ºF oven for 45 to 60 minutes or until cloves are very soft. Cool slightly. Press to remove garlic "paste" from individual cloves. Mash garlic with tines of a fork. Stir together garlic paste and mayonnaise or salad dressing. Thin mixture with a little milk, if necessary. Cover and chill in refrigerator at least 3 hours. Serve with Pork Slices.
Makes about 32 slices.

[salywayn]

40-Clove Garlic Chicken
Garlic has a bad reputation for its dominant flavor and odor. Surely you know people who refuse to eat it for those reasons. But here's a dish that'll make those with the most garlic-sensitive palates think twice.
Chicken and garlic are slowly simmered with fresh herbs to create a mildly flavored, but rich-tasting main course. The secret to its mellow flavor is whole cloves — not crushed or minced. This prevents the compounds from combining to create those strong garlic traits.
But what's so cool is that the cooked cloves can be spread onto a toasted baguette like butter, then served with the tender chicken.

Makes 6 Chicken Thighs with Sauce


•1/3 cup all-purpose flour
•2 T. paprika
•1 T. kosher salt
•1 T. black pepper
•3 T. Olive Oil
•6 chicken thighs, dusted in flour mixture
•40 cloves garlic, peeled
•3 ribs celery, diced
•1 medium yellow onion, sliced
•1 cup dry white wine
•1 cup chicken broth
•2 sprigs fresh rosemary
•2 sprigs fresh thyme
•2 bay leaves
•Browned chicken thighs

1. Preheat oven to 375° with rack in the center.

2. Combine flour, paprika, salt, and pepper in a large plastic bag. Coat chicken in seasoned flour. Shake off excess flour.

3. Heat oil in a large ovenproof sauté pan over medium-high heat.

4. Brown chicken on both sides; remove from pan.

5. Add garlic, celery, and onion; sauté until lightly browned.

6. Add wine, broth, and herbs, then arrange browned chicken on top, skin side up; bring to a simmer. Cover the pan; transfer to the oven and braise 45 minutes.

7. Serve with rice pilaf and toasted baguette slices.

[Anonymous]

1 clove garlic, sliced thin
2 tablespoons olive oil
4 zucchini, sliced
1 teaspoon fresh rosemary or 1/2 teaspoon
dried whole rosemary
Salt and pepper to taste

Saute the garlic in the oil, and add the zucchini. Shake the pan to coat the squash with the oil. Add the rosemary, salt and pepper. Cover, and simmer gently until barely tender, about 6 minutes
Serves 4 to 6[/list]

[swtness]

ORIGINALLY POSTED ON THE RECIPE EXCHANGE BY jslate6228

Chicken Wings in Garlic Sauce


2 dozen chicken wings
Flour, for dredging
2 tablespoons paprika
Salt and pepper
1/4 cup Spanish olive oil
Pinch red pepper flakes
Bay leaf
2 lemons, halved
10 roasted cloves garlic
1/4 cup chopped fresh oregano
1/4 cup Spanish sherry
2 cups low-sodium chicken broth
Rinse the chicken wings in cold water and pat dry with paper towels. Place flour in a shallow platter and season it by adding paprika, salt and pepper. Toss to incorporate, then dredge the wings in the flour.
Heat oil in a skillet and brown the chicken wings on all sides. Remove the chicken from the pan and set aside on a platter. Add the pepper flakes, bay leaf, lemons, garlic, oregano, sherry, and chicken broth to the pan.
Cook for 2 minutes to evaporate the alcohol. Return the chicken to the pan. Cover the pan and simmer for 15 minutes, or braise in a preheated 375 degree oven for 20 minutes.

[skyEyz_7]

Creamed Spinach With Garlic
Serves 2

1/2 cup water
10 oz baby spinach (12 cups)
1/2 cup heavy cream
2 garlic cloves, minced
1/4 teaspoon freshly grated nutmeg
Coarse salt and freshly ground black pepper

1. Using a 2-quart heavy saucepan over high heat, bring water to a boil
2. Add spinach and toss, cooking until wilted, about 2 to 3 minutes
3. Transfer spinach to a colander or sieve
4. Remove excess liquid by pressing on spinach with the back of a wooden spoon
5. Combine cream, garlic, nutmeg, salt, and pepper in saucepan over high heat
6. Bring to a boil, reduce to medium high and continue cooking until reduced by one half
7. Add spinach to cream mixture, toss until coated and heated through

[skyEyz_7]

Garlicky Pasta
Makes 6 Servings

1 pound spaghetti
6 tablespoons extra-virgin olive oil
10 large cloves garlic, minced, about 1/4 cup
1 teaspoon crushed red pepper flakes
1/4 cup fresh parsley leaves, chopped
1 tablespoon fresh lemon juice
Grated Parmesan cheese, for serving
Coarse salt and freshly ground black pepper

1. Bring 4 quarts water to boil in large pot
2. Add 1 tablespoon salt and pasta to boiling water, stirring to separate noodles
3. Cook until al dente, reserve 1/3 cup pasta cooking water and drain pasta
4. Transfer drained pasta to pot, add 3 tablespoons olive oil and remaining reserved cooking water, toss to coat
5. Using a heavy-bottomed nonstick medium skillet over low heat, add remaining olive oil and 3 tablespoons garlic
6. Cook, stirring constantly, until garlic foams and is sticky and straw-colored, 10 to 12 minutes
7. Remove from heat, add remaining garlic, red pepper flakes, parsley and lemon juice, stirring well
8. Add garlic mixture to pasta, toss well to combine
9. Season with salt and pepper
10.Serve immediately with Parmesan cheese

[skyEyz_7]

Rosemary And Garlic Lamb Chops
6 cloves garlic
4 tablespoons extra-virgin olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh mint, chopped
8 lamb chops, about 2-1/2 ounces each
Coarse salt and freshly ground black pepper

1. Heat broiler
2. Using a food processor fitted with a blade attachment, combine garlic, oil, rosemary and mint
3. Blend until garlic is finely chopped Rub chops with garlic mixture, season with salt and pepper
4. Arrange chops in a single layer on baking sheet
5. Broil chops, 4 to 5 inches from heat source, until cooked to desired doneness
6. About 3 minutes per side for medium-rare
Serves 4

[skyEyz_7]

Garlic Mashed Potatoes
pounds Idaho potatoes, peeled
1/4 cup roasted garlic paste
1/4 to 1/2 cup hot half and half
1/2 cup (1 stick) butter
Coarse salt and pepper to taste

1. Boil the potatoes until they start to become soft
2. Drain of the water
3. Place them back in the pot and onto the stove over a low fire
4. Let the potatoes stay on the stove for 3 to 5 minutes. This is to take out the excess water
5. Put the potatoes in a mouli and rice them
6. Add garlic paste, half and half and butter; fold in
7. Add salt and pepper to taste

[skyEyz_7]

Garlic- Mushroom Tart's
24 tart's

Bite-size appetizers come easy with crescent dough and a mini muffin pan.
2 tablespoons butter
1 (8-oz.) pkg. fresh mushrooms, finely chopped
1 tablespoon all-purpose flour
1 tablespoon finely chopped onion
2 garlic cloves, minced
1/2 cup whipping cream
1/4 cup grated Parmesan cheese
1 (8-oz.) Crescent Dinner Rolls
2 tablespoons chopped fresh parsley



1. Heat oven to 350°F. Melt butter in large skillet over medium heat. Add mushrooms, flour, onion and garlic; mix well. Cook 5 minutes or until vegetables are tender, stirring frequently. Add cream and cheese; mix well. Cook 2 to 3 minutes or until most of liquid has evaporated, stirring frequently.
2. Unroll dough into 2 long rectangles; firmly press perforations to seal. Cut each rectangle into 12 squares. Place 1 square in each of 24 ungreased miniature muffin cups. Firmly press in bottom and up sides, leaving corners of dough extended over edges of each cup. Spoon 1 heaping teaspoon mushroom mixture into each cup.
3. Bake at 350°F. for 9 to 12 minutes or until golden brown. Sprinkle with parsley. Cool 5 minutes. Remove tartlets from pan. Serve warm. Store in refrigerator.

[skyEyz_7]

Garlic and Rosemary Marinated Olives
1/2 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon grated lemon peel
4 garlic cloves, thinly sliced
4 sprigs fresh rosemary, cut up
1/2 cup coarsely chopped red onion
1/2 cup pitted green olives
1 (6-oz.) can pitted ripe olives, drained
1 (6-oz.) jar pitted kalamata olives, drained

1. In medium nonmetal bowl or resealable food storage plastic bag, combine oil, vinegar, lemon peel, garlic and rosemary; mix well. Add onion and olives; stir gently to mix. Cover bowl or seal bag. Refrigerate at least 24 hours.
2. To serve, remove olives from marinade with slotted spoon; place in serving bowl. Reserve marinade for later storage of olives. Serve with decorative toothpicks or cocktail fork

[skyEyz_7]

Shrimp and Peas In Garlic Sauce
Treat the family to ginger-scented shrimp with mushrooms and sweet peas, all ladled over hot rice.



1 cup uncooked regular long-grain white rice
2 cups water
1 (10-oz.) pkg. frozen baby sweet peas & butter sauce
1 cup chicken broth
1 tablespoon cornstarch
1/4 teaspoon ginger
2 teaspoons oil
1/2 lb. shelled deveined uncooked medium shrimp, tails removed
1 small onion, sliced
3 large garlic cloves, minced
1 (4.5-oz.) jar Sliced Mushrooms, drained



1. Cook rice in water as directed on package.
2. Meanwhile, microwave pouch of peas on HIGH for 3 to 4 minutes or until thawed. In small bowl, combine broth, cornstarch and ginger; blend well. Set aside.
3. Heat oil in large skillet or wok over medium-high heat until hot. Add shrimp, onion, garlic and mushrooms; cook and stir 3 minutes.
4. Stir cornstarch mixture until smooth. Reduce heat to medium. Add cornstarch mixture to shrimp mixture; cook and stir until sauce is bubbly and thickened. Add thawed peas; cook and stir until thoroughly heated and shrimp turn pink. Serve over rice.

[skyEyz_7]

GARLIC AND FENNEL PORK ROAST
1 boneless rolled pork loin roast (2 1/2 lb)
1 tablespoon fennel seed
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon coarse ground black pepper
2 tablespoons olive oil
3 cloves garlic, finely chopped

1. Heat oven to 375°F. Place pork roast in shallow baking pan. In small bowl, mix all remaining ingredients; spread over roast.
2. Bake 40 to 50 minutes or until meat thermometer inserted into center of pork reads 155°F.
3. Remove roast from pan; cover with foil and let stand 10 minutes until thermometer reads 160ºF. Remove string from roast; cut into slices.

SERVES 8

[b-man]

20 Minute Garlic Rosemary Chicken And Brown Rice Dinner

This recipe yields 4 servings.

Ingredients:

1 tablespoon oil
4 small boneless skinless chicken breast halves
= (abt 1 lb total)
3/4 teaspoon garlic powder -- divided
3/4 teaspoon dried rosemary leaves -- crushed, divided
1 can 33% less sodium chicken broth - (10 1/2 oz)
1/3 cup water
2 cups uncooked Minute brown rice

Heat oil in large nonstick skillet on medium-high heat. Add
chicken; sprinkle with 1/4 teaspoon each of the garlic powder and
rosemary.

Cover. Cook 4 minutes on each side or until cooked
through. Remove chicken from skillet.

Add broth and water to skillet; stir. Bring to boil.

Stir in rice and remaining 1/2 teaspoon each garlic powder and
rosemary. Top with chicken; cover. Cook on low heat 5 minutes.

Remove from heat. Let stand 5 minutes.

B-man

[b-man]

Grilled Butterflied Leg Of Lamb


Ingredients:

1 3 - 4 pound boneless leg of lamb, butterflied
1 cup red wine vinegar
3/4 cup olive oil
3 cloves garlic, crushed
1/2 cup dry red wine
Generous amount of fresh ground pepper and salt to taste
6 sprigs fresh rosemary stalks (optional)

Place butterflied leg of lamb in baking dish. Combine next five ingredients and pour over lamb. Top with fresh rosemary stalks. Marinate for at least 2 hours.

Prepare charcoal grill. Cook marinated lamb over hot grill for 25 minutes or until done, turning once or twice. Remove and replace rosemary stalks when turning lamb. Cooking time will vary depending on heat of fire and thickness of lamb so be careful.

B-man

[Aline]

Garlic Rotisserie Chicken

· 1 lb. whole chicken
· 4 cloves garlic
· 3 tbsp. snipped fresh basil
· 1/3 tsp. salt
· 1 tbsp. olive oil
· 1 tbsp. lemon juice


In a bowl, combine garlic, basil, salt, olive oil and lemon juice and set aside.

Starting at the neck, on 1 side of the breast, slip your fingers between skin and meat, loosening the skin as you go, work towards the tail end. Once your entire hand is under the skin, feel the skin around the thigh and leg area up to, but not around, the tip of the drumstick. Repeat on the other side of the breast.

Rub garlic-basil mixture under skin directly onto meat. Cover and refrigerate for 4 hours.

Using butchers twine, truss the chicken so that is holds together. It will also cook the meat evenly.

For gas grill – turn the front and the rear burners on high and leave the middle burner off and preheat to a temperature of 325°F – (180°) placing the drip pan in the center.

Place the chicken onto the spit according to the rotisserie manufacture direction.

Cook until the skin of the chicken is generously browned and the flesh is cooked through. Every 20 minutes or so, baste the chicken with juices that accumulate on the drip pan.

When cooked, the chicken’s internal temperature will be 180°F – (90°C). Remove chicken from rotisserie, cover with foil and let stand for 10 minutes before carving. Serve and enjoy! YIELD: 5

[b-man]

Garlic Stuffed Baked Potatoes


Take as many nice large (Idaho or Russet) potatoes that you will want to serve. Scrub the skins and then take the rounded end of a vegetable peeler and scoop out of end of the potato enough so that a clove of garlic can be inserted into each end. Next take about a half of a slice of bacon and wrap it around each potato.

Wrap each potato in foil and place in a 400 degree oven for about 45 minutes or until done. Unwrap and and if the bacon doesn't look done enough return to oven to make sure that the bacon is cooked. These are delicious and smell wonderful when baking!

B-man

[b-man]

Mamma's Olive & Garlic Dip

Ingredients:

1 - 8 oz. pkg. cream cheese softened
1 sm. can chopped black olives
1 tsp. chopped garlic
2 tsp. milk

Mix all ingredients together in mixing bowl. I use 1 tsp. chopped garlic, however you can use as much or as little according to your own taste. Serve with chips, crackers or whatever you please.

[b-man]

Great Garlic Beer Steaks


This is a great marinade for rib, New York, sirloin,
t-bone, and rib-eye steak. The lemon juice tenderizes and the
garlic-oyster sauce adds the flavour. Low sodium oyster sauce is
recommended, if you can find it. Prep Time: approx. 5 Minutes. Cook
Time: approx. 10 Minutes. Ready in: approx. 15 Minutes.

Makes 4 steaks (4 servings).


1 (12 fluid ounce) can or bottle beer
3 cloves garlic, minced
1 teaspoon black pepper
1 cup oyster sauce
1 lemon, juiced
4 beef steaks
steak seasoning to taste

1 In a shallow glass dish, combine the beer, garlic,
pepper, oyster sauce and lemon juice. Mix well. Rub steaks on
both sides with steak seasoning, and place in the marinade.
Be sure to coat the steaks well. Cover and refrigerate
for at least 2 hours. (I usually marinade all day)

2 Preheat grill for high heat, and lightly oil grate.

3 Remove steaks from marinade, and discard marinade.
Grill steaks for about 5 minutes on each side, or to desired doneness

B-man