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GARLIC BUTTER MUSHROOMS
2 doz. lg. mushrooms
1/2 c. butter
2 cloves garlic, minced
2 shallots, minced
1/2 c. minced parsley
Juice from 1/2 lemon
1/2 tsp. salt
1/4 tsp. pepper
Clean mushrooms, removing stem. Combine butter, shallots, garlic and parsley. Process. Add lemon juice, salt and pepper. Blend briefly. Place mushrooms in a shallow baking dish. Fill each mushroom with a dollop of garlic butter mixture (about 1/2 or 1 teaspoon each). Bake at 400 degrees for 10 to 12 minutes.
GARLIC CROUTONS - Great for Ceaser's Salad
4 tablespoons butter
1-2 cloves minced garlic
3 (3/4 inch thick) slices French bread, cut into cubes
Preheat oven to 350 degrees F (175 degrees C).
In a large saute pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, toss to coat. Spread on a baking sheet.
Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning. Cool.
Eat with your favorite spread slathered on! Using fresh rosemary makes these knots especially fragrant.
1 (11 ounce) container refrigerated breadstick dough
1 egg, lightly beaten
1 teaspoon garlic powder
1 tablespoon chopped fresh rosemary
Preheat oven to 375 degrees F (190 degrees C).
Tie the dough into 12 knots and place them onto a cookie sheet. Brush the knots with the egg, and sprinkle the rosemary and garlic onto the knots. Bake the knots according to the package directions.
Garlic Lover's Steak Sandwich
5 cloves Christopher Ranch Garlic - chopped
1 large onion - coarsely chopped
1 1/2 cups fire roasted red bell peppers in jar (drain oil)
Salt and pepper to taste
3/4 lb. top sirloin steak - barbecued or broiled to desired doneness
8 French rolls, halved and basted with garlic butter
In skillet, saut e garlic, onion and peppers in olive oil until onions are tender. Season with salt and pepper. Brush rolls with garlic butter and heat in the oven or toast lightly under the broiler or on the grill. Slice steak thinly and place on bottom half of roll. Top with garlic-pepper mixture and other half of roll.
Cream together 1/2 cup butter or margarine and 4 chopped cloves Christopher Ranch Garlic.
Daren's Seafood Saute
2 tbls. olive oil
3 cloves Christopher Ranch Garlic - chopped
2 tbls. Christopher Ranch Pesto Sauce
1/4 lb. scallops
1/4 lb. small prawns - peeled and deveined
1/4 lb. calamari rings
1 tbls. cajun seasoning or cayenne pepper
(Pepper Plant seasoning is best if available)
Salt and pepper to taste
Add oil and garlic to skillet or wok and saut e over medium heat till garlic is lightly browned. Blend in Pesto, then add seafood and seasoning. Saut e until done, about 5 minutes. Serve alone or toss with 1 lb. hot, cooked pasta. Sprinkle with Parmesan before serving.
Garlic Bundt Loaf
2 loaves frozen white bread dough - thawed
1/3 cup butter - melted and cooled to lukewarm
1/4 tsp. dried basil - crushed
2 tbls. parsley - chopped
1 small onion - chopped
5 cloves Christopher Ranch Garlic - minced
Cut or snip off pieces of dough about the size of a walnut. Place half the pieces in a greased 10" bundt pan. Combine the melted butter, basil, parsley, onion and garlic. Pour half over dough in pan. Add remaining dough pieces and drizzle rest of butter-garlic mixture over top. Cover and let rise until double in size, about 1 1/2 hours. Bake in 375 degrees F. oven 30 to 35 minutes, until golden brown. Cool in pan before unmolding . Bread can be sliced or eaten by breaking off garlic clove-shaped pieces.
Christopher's Baked Garlic
Gently remove outer layers of skin from several whole Christopher Ranch Garlic bulbs, leaving bulbs intact. Place in baking pan and drizzle with olive oil. Sprinkle with salt, pepper, favorite herbs or seasonings. Fill baking pan with water or chicken broth just until bulbs are about half covered. Seal pan with aluminum foil and bake at 450 degrees F. for 1 hour or until garlic cloves are soft.
Alternate method: Follow the above instructions, but place in a Garlic Roaster or Baker. Cover the bottom of the baker with small amount of water or chicken broth and cover. Bake at same time and temperature.
To serve: Break clove off bulb and squeeze pulp out onto slice of French bread. Top with a dab of Rosemary Feta Dip and a slice of sun-dried tomato if desired.
Rosemary Feta Dip -
1 cup plain yogurt
1 cup feta cheese - crumbled
Leaves from 2 sprigs of fresh rosemary -coarsely chopped
Place all ingredients in food processor or blender and blend until smooth. Add a bit of milk if mixture is too thick to blend. Use on Baked Garlic above or add chopped garlic and use as a dip for fresh vegetables.
Basque style Eggplant Casserole
6 tbls. oil
1 onion - cut into strips
2 green pepppers - cut into strips
5 large mushrooms - sliced
1 celery stalk - sliced diagonally
6 tomatoes - peeled and diced
5 cloves Christopher Ranch Garlic - minced salt to taste
1 tbls. fines herbs
1 large eggplant
2 eggs - beaten with 1 tbls. water and pinch of salt
1/2 cup freshly grated Parmesan cheese
1 cup grated Swiss cheese
Heat 3 tbls. oil in a large skillet and add onion, green pepper, mushrooms, celery and garlic. Saut e until tender. Add tomatoes. Bring to a boil. Add salt and fines herbs. Turn heat to low and simmer sauce for 30 minutes. Peel eggplant and slice into large slices. Dip in egg mixture and fry eggplant in a skillet with remaining oil until tender. Arrange eggplant slices in a large baking dish. Sprinkle with Parmesan cheese. Pour tomato sauce over the top and spirinkle with Swiss cheese. Heat in 350 degrees F. oven until cheese is melted. Serves 4.
Baked Cloves & Potatoes
1 lb. small white or red potatoes (about 2" long)
10 cloves Christopher Ranch Garlic
1/4 cup olive oil
1 tsp. fresh rosemary - finely chopped
2 tbls. fresh parsley - chopped
Salt and pepper to taste
Butter or margarine
Wash and dry potatoes. Toss potatoes and garlic cloves with oil, herbs, salt and pepper till well coated. Arrange in baking dish in single layer. Bake, covered, in a 450 degrees F. oven for 25 minutes. Turn potatoes, then bake another 25 minutes uncovered or until potatoes and cloves are soft. Cut potatoes open, spread with mashed cloves and dot with butter or margarine if desired. Serves 4 to 6.
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