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Our most delicious garlic recipes - 498 recipes

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To build the Polenta Napoleon: Cut Roasted Garlic Polenta into 16 squares

  • 16 squares Roasted Garlic Polenta (see recipe)
  • Smoky Greens (see recipe)
  • Rosemary-Scented White Beans (see recipe)
  • Roasted Carrot Sauce (see recipe)
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Fill a large pot halfway with water

  • ON THE SIDE:
  • 1 cup vegetable oil
  • 2 large garlic heads separate and peel all cloves
  • 2 pounds king crab legs
  • 2 teaspoons dried parsley flakes
  • Melted butter
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Preheat oven to 400 degrees

  • SPREAD:
  • 1/2 cup butter
  • 3/4 cup shredded cheddar cheese
  • 2 tablespoons grated parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1 dash freshly-ground black pepper
  • 1 dash paprika
  • BREAD:
  • 12 slices Texas toast (or 1 large French bread loaf, sliced through the middle)
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Chicken Cacciatore: Bake chicken in a 360 degree oven until cooked completely through and golden brown in color

  • CHICKEN CACCIATORE:
  • 1 chicken baked
  • 5 ounces red onions sliced
  • 1 ounce capers
  • 7 ounces mushrooms quartered
  • 1 teaspoon oregano
  • 3 ounces sherry
  • 16 ounces marinara sauce
  • 3 ounces olive oil
  • 1 ounce garlic
  • GARLIC MASHED POTATOES:
  • 2 pounds red potatoes
  • 1 pound soft butter
  • 5 ounces Romano cheese
  • 1 tablespoon oregano
  • Salt to taste
  • 1/4 cup chopped garlic
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Cook pasta. Rinse and cool down

  • CANTONESE STIR-FRY SAUCE:
  • 3 teaspoons minced garlic
  • 3 teaspoons sugar
  • 2 tablespoons white vinegar
  • 1 1/2 teaspoons red chile flakes
  • 2 tablespoons canola oil
  • 1 pound fresh Chinese noodle or vermicelli
  • 1/2 teaspoon sesame oil
  • 4 ounces Cantonese Stir-Fry Sauce (see below)
  • 1 Japanese cucumber or English cucumber
  • 2 tablespoons chopped cilantro
  • 3/4 cup water
  • 1 tablespoon chicken base powder (no MSG)
  • 1 tablespoon sugar
  • 2 tablespoons shaohsing wine or sherry
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon salt
  • 1 teaspoon cornstarch
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Wash hands thoroughly! In a large bowl crumble mozzarella curd into a second bowl

  • 2 1/2 pounds mozzarella curd
  • 1 gallon boiling water with
  • 3 tablespoons salt
  • 1/2 gallon ice water
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Any burning questions? Our chefs answer!

A Touch Of Garlic's Fresh Mozzarella From Curd - ... Roasted Garlic Polenta Napoleon