Friday, September 18, 2009

Lamb Shanks with Barley and Garlic John Robinson, Granada Hills, CA From The Garlic Lovers Cookbook Vol 2

Lamb Shanks with Barley and Garlic John Robinson, Granada Hills, CA From The Garlic Lovers Cookbook Vol 2
Third Prize Winner 1982 Recipe Contest Gilroy Garlic Festival
Makes 4 servings
Ingredients
Lamb
4 lamb shanks
1/4 cup EACH butter and olive oil
1/2 cup EACH red wine and water
1/2 teaspoon rosemary or more if desired
30 cloves fresh garlic peeled The Amazing Ez Roll garlic peeler can do this in seconds
Barley
1/2 to 3/4 pound fresh mushrooms sliced
1/2 cup butter
1 1/2 cups pearl barley
2 1/2 to 3 1/2 cups beef bullion
2 tablespoons mint jelly
OPTIONAL Mama Raps Garlic Jelly or Jalapeno Jelly
Method of Preparation
In an oven proof skillet with a tight fitting lid brown lamb on all sides in butter and olive oil. Remove lamb, stir wine and water into skillet and heat, scraping bottom and sides of skillet. Replace lamb and sprinkle with rosemary. Add at least 30 cloves of garlic. Place foil over top, then the tightly fitting lid to seal completely. Bake at 350 degrees F for 1 1/2 hours.
Prepare barley
Saute mushrooms in 1/4 cup butter and set aside. Brown barley in remaining 1/4 cup butter until goelden brown. Mix in bushrooms turn into a casserle dish and add 2 1/2 cups beef bouillon. Cover and bake 30 minutes at 350 degrees F. Add more bouillon as needed about 1 cup and cook uncovered until liquid is absorbed and barley is done. To serve, arrnage lamb shanks around edges of serving platter. Add garlic cloves to barley and heap into the center of the platter. Stir mint jelly into the remaining liquid cook 3 to 5 minutes and spoon over lamb.
You can use the garlic jelly or jalapeno jelly in place of the mint jelly to stir in and pour over the lamb shanks.

Chad's Garlic Lamb, Chad Reott, West Hollywood, CA from The Garlic Lovers Cookbook Vol 2

Chad's Garlic Lamb, Chad Reott, West Hollywood, CA from The Garlic Lovers Cookbook Vol 2
Regional Winner 1982 Gilroy Garlic Festival Recipe Contest
Makes 6 servings
Ingredients
1 leg of lamb ( about 6 to 7 pounds)
30 heads of fresh garlic cloves, separate and peeled HINT The amazing ez roll garlic peeler can do this in seconds
1 large onion peeled
Garlic powder
onion powder
Italian seasoning or Garlic Dude Dust or Special Blend with Garlic from The Garlic Shoppe
1/2 gallon dry red wine HINT Rapazzini Winery makes a delicious red garlic cooking wine
3 tablespoons cornstarch.
Method of Preparation
Coarsely chop 10 to 12 cloves garlic and onion, set aside. Spread remaining whole garlic cloves over bottom of a roasting pan.
With a metal skewer, pierce holes in the lamb lengthwise. Stuff holes with chopped garlic and onion, ( a chopstick simplifies this process) Sprinkle lamb generously with garlic powder, onion powder and Italian seasoning. Nestle lamb onto the bed of garlic cloves and pour enough wine over to reach a depth of 3/4 inch. Roast lamb uncovered in a 325 degree F over for about 30 minutes per pound or until lamb is done to your liking. Remove lamb to a warm platter. Pour contents of pan into a blender and liquify. Transfer to a saucepan. Mix 1 cup red wine with cornstarch and add to liquid heat until sauce is thickened. Carve lamb and pour some sauce over. Pass remaining sauce.

Rack of Lam Breadbin by Rowena Bergman, Toronto, Ontario Canada from The Garlic Lovers Cookbook Vol2

Rack of Lamb Breadbin by Rowena Bergman, Toronto, Ontario Canada from The Garlic Lovers Cookbook Vol2
Regional Winner 1982 Gilroy Garlic Festival
Plan ahead if you want to try this lamb dish, as it is best if marinated for about 4 days in the refrigerator. For extra browning, run it under the broiler for a few minutes before serving.

Makes 4 servings
Ingredients
1 rack of lamb ( about 5 to 6 pounds)
3/4 cup cloves fresh garlic peeled
1/2 cup olive oil
juice of 4 lemons
3 heaping tablespoons dry mustard
2 heaping tablespoons boquet garni, garlic dude dust, special blend with garlic from Mama Raps
1 heaping tablespoon tarragon
Method of Preparation

Ask your butcher to cut through the shinbone so meat can be carved into individula chops at thet able and trim off fat around ends of the ribs and around the kidney area. Combine garlic and all remaining ingredients ina food processor or blender and process until liquified Place roast in a large plastic bag, add marinade, coating the roast at least 2 days. To raost, remove from the bag, place lamb in a roasting pan and insert a meat thermometer into the thickest part of the meat. Roast at 450 degrees F until thermometer registers medium for beef. The lamb will be medium rare at this point. If you prefer well dine lamb follow the thermometer accordingly.

Flank Steak Ole by Sandy Hoiles Sunnyvale, Ca from The Garlic Lovers Cookbook Vol 2

Flank Steak Ole by Sandy Hoiles Sunnyvale, Ca from The Garlic Lovers Cookbook Vol 2
Makes 4 servings
Ingredients
1 flank steak about 2 to 2 1/2 pounds tenderized
10 cloves fresh garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chili powder
1 15 ounce can tamales, papers discarded and sauce reserved
1/4 cup flour
2 to 3 tablespoons olive oil
1 8 ounce can tomato sauce
1 cup red wine
1/3 cup grated Parmesan Cheese
Method of Preparation
Stretch steak gently, without tearing it into a rectangular shape. Press 3 cloves garli over meat, sprinkle with salt pepper and chili powder. Crumble tamales over steak spreading to within 1 inch of edges. Roll up steak, making a firm roll, but not too tight and tie with string at intervals. or secure with skewers. Dust with flour, shaking off excess. Heat oil in a Dutch oven or a heavy skillet with a lid and brown roll on all sides over medium high heat. Reduce heat to low. Pour tomato sauce over roll. Measure wine into the tomato saucee can and pour into the tamale can with reserved tamale sauce. Press remaining 7 garlic cloves in this sauce, stir and pour around the roll NOT OVER IT. Cover and simmer until tender about 2 to 21/2 hours. Remove from heat and remove string or skewers disturbing the topping as little as possible. Sprinkle with cheese and return to low heat. Cover and cook until cheese melts about 20 minutes. Place the roll on a serving platter and cut into 1 inch slices. Pass sauce separately in a gravy boat or bowl

Veal Garlic Chop by David Lindley union City CA from The Garlic Lovers Cookbook Vol2

Veal Garlic Chop by David Lindley union City CA from The Garlic Lovers Cookbook Vol2
Makes 1 generous serving
Ingredients
1 veal chop about 14 ounces
1 tablespoon crushed black peppercorns
Salt to taste
2 tablespoons butter
1 tablespoon olive oil
1 green bell pepper
1 red bell pepper
1 medium onion peeled
6 cloves fresh garlic, minced
1 teaspoon finely chopped fresh parsley
Method of Preparation
Rub veal chop all over with crushed black peppercorns and salt to taste. In a heavy skillet, combine butter and oil until hot, but not smoking add veal and reduce heat to medium. Brown the veal about 7 minutes, turn, and brown the other side. Meanwhile remove seeds and membrane from peppers. Slice peppers and onion into julienne strips and add to veal. Add a pinch of salt. Spread garlic evenly over the chop, cover and cook about 10 minutes stirring vegetables occasionally until tender. To serve, arrange bell peppers and onion ona plate top with vela chop and sprinkle with parsley

Sumptuous Spareribs by Dorothy Jenkins Livermore CA from The Garlic Lovers Cookbook Vol 2

Sumptuous Spareribs by Dorothy Jenkins Livermore CA from The Garlic Lovers Cookbook Vol 2
Makes 4 servings
Ingredients
4 pounds pork spareribs, cut into single serving sized pieces
10 cloves fresh garlic, peeled HINT The amazing ez roll garlic peeler does this in 3 seconds
1 onion, chopped fine
1 tablespoons butter
1 cup EACH catsup and water
6 tablespoons brown sugar
1/4 cup chopped celery or 1 tablespoon celery salt
4 tablespoons lemon juice
2 tablespoons EACH vinegar and Worcestershire sauce
1 tablespoons ground mustard
1/4 teaspoon cayenne pepper
Method of Preparation

Place spareribs in a baking oan witha lid. Split 6 cloves garlic at the top to release flavor and sprinkle over ribs. Cover pan and bake at 350 degrees F for 1 hour. Pour off the grease. Mince remaining 4 garlic cloves and fry with onion in butter until onion is transparent. being careful not to burn the garlic. Add all remaining ingredients and pour over ribs evenly. Cover and bake at 350 degree F basting every 30 minutes and checking with a fork for doneness. May take up to 2 hours. Bake uncovered for the final 30 minutes.

Spareribs Gilroy by Lori Allen Tacoma WA from The Garlic Lovers Cookbook Vol 2

Spareribs Gilroy by Lori Allen Tacoma WA from The Garlic Lovers Cookbook Vol 2
Makes 4 servings
Ingredients
2/3 cup soy sauce
1/3 cup maple syrup
8 cloves fresh garlic, minced
3 tablespoons peach brandy
2 teaspoons EACH Five Spice Powder and ground ginger
2 pounds spareribs
Method of Preparation
In a bowl, combine all ingredients, except ribs and mix well. Place ribs in a shallow dish, pour mixture over and run ribsto caot. Marinate 2 hours turning the ribs about every 15 minutes. Place ribs in one layer on a rack over a shallow baking pan in 450 degree F oven. Pour boiling water to 1 inch in the bottom of the pan. Brush ribs with marinade, and bake 30 minutes. Turn ribs, brush with more marinade, Reduce heat to 350 degree F and continue baking 45 minutes, turning ribs once more. Transfer ribs to a cutting board and chop into 3 inch lengther.

Garlic Spareibs by Elaine Dair, South San Francisco Ca from The Garlic Lovers Cookbook Vol 2

Garlic Spareibs by Elaine Dair, South San Francisco Ca from The Garlic Lovers Cookbook Vol 2
Makes 4 servings
Ingredients
3 pounds spareribs
8 cloves fresh garlic, finely chopped HINT Mama raps sells a chopped garlic by the jar.
6 tablespoons EACH soy sauce and oyster sauce
3 tablespoons dry sherry
Hot chili oil (optional)
chopped green onions ( optional)

Method of Preparation
Chope spareribs into bite sized pieces. Cover with water and bring to a boil. Parboil spareribs 10 minutes. Drain and rinse with cold water. Combine remaining ingredients except chili oil and green onion. Mix with spareribs and place on a heat proof dish on a rack in a steamer. Steam 45 minutes. Garnish with green onion and serve with chili oil if desired.

10th Anniversary Ribs by Jill Goddard and Ron Kraus of Newhall CA from The Garlic Lovers Cookbook Vol 2

10th Anniversary Ribs by Jill Goddard and Ron Kraus of Newhall CA from The Garlic Lovers Cookbook Vol 2
Makes 2 to 3 servings
Ingredients
8 cloves fresh garlic, minced
3 8 ounce cans tomato sauce
3 small onions minced
2 cups red Wine HINT Rapazzini Winery makes a red Garlic Cooking wine for more garlicky flavor
1 4 ounce can diced green chiles
5 tablespoons maple syrup
3 tablespoons EACH soy sauce and red wine vinegar
2 tablespoons prepared mustard HINT Mama Raps garlic mustard is great
1 tablespoon Worcestershire sauce
1 teaspoon celery seed
1/2 teaspoon black pepper
1/4 teaspoon EACH cayenne pepper and smoke salt
3 to 4 pounds beef or pork ribs
Method of Preparation
Combine all ingredients, except ribs in a a large enamel kettle. Bring to a boil, reduce heat and simmer uncovered 1 hour stirring occasionally. Meanwhile place ribs in a deep pot, cover with water. Bring to a boil, cover and simmer 45 minutes to 1 hour to remove fat and tenderize ribs. Remove ribs to a shllow baking pan, pour sauce over and bake 30 minutes at 350 degrees F turning and basting occasionally.

Wednesday, September 16, 2009

Kahlua Dessert Dip of Mexico from Interval World

Kahlua Dessert Dip of Mexico from Interval World
Ingredients
1 cup whipping cream
3 tablespoons Kahlua
1 tablespoons honey
1 to 2 shakes of cinnamon
Method of Preparation
Whisk the whipping cream until it thickens, gradually adding the Kahlua and honey as you work. Continue until the sweet concoction maintains a soft peak on the beater when its pulled from the bowl. Spoon the mixture into a dish, dust with cinnamon, and serve with simple crispy cookies and sliced banana, mango and star fruit.

Sweet Pumpkin Dip The Poconos from Interval World

Sweet Pumpkin Dip The Poconos from Interval World
Ingredients
16 ounces creamed cheese softened
1 15 ounce can pureed pumpkin or 15 ounces fresh pumpkin cooked and pureed
2 cups powdered sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Method of Preparation
Whisk the cream cheese and pumpkin until you achieve a smooth consistency. Add the powdered sugar, cinnamon, and ginger and continue mixing until well blended. Put a lid on it and refrigerate until chilled. Serve with apple slices, ginger snap cookies, and small crisp pretzels.

Edamame Hummus Dip Southern California from Interval World

Edamame Hummus Dip Southern California from Interval World
Ingredients
8 ounces shelled edamame
8 ounces peas
1/4 cup olive oil
2 teaspoons soy sauce
1 garlic clove, crushed
1 teaspoon dissolved wasabi powder
1/4 teaspoon cayenne pepper
Optional 1 clove garlic peeled and finely minced
Method of Preparation
Boil the adamame and peas in salty water until tender, usually 9 to 11 minutes if they're frozen. Before draining under a cold faucet to halt the cooking process, reserve 1/2 cup of the boiled water. Puree the edamame, peas, and remaining ingredients including the optional garlic. While blending add the reserved cooking water in small doses (1 tablespoon or so at a time)
to achieve the desired consistency. Velvety smooth or more chunky. You wont use all the remaining water. You may also want to stir in a little salt and lemon juice to taste. Spoon into a bowl and garnish with one more dash of cayenne. Serve with flatbread, crudites or garlic chips or tortilla or potatoe chips

Romesco Dip from Spain by Interval World

Romesco Dip from Spain by Interval World
Ingredients
4 red bell peppers halved and seeded
4 large whole garlic cloves, peeled and finely chopped
12 almonds
1 tablespoon olive oil
1 teaspoon vinegar
Cayenne Pepper
Salt and Pepper to taste
Method of Preparation
Roast the peppers over an open flame or broil in the oven in a foil lined pan, turning evenly, until the outsides are puffy and charred black-usually about 12 minutes total. While the peppers are still hot, put them in a bowl and cover until cool. Peel the peppers over the bowl savings as much juice as possible. then slice them into large pieces. Chop the almonds in a food processor and then add peppers, garlic, olive oil, vinegar, 2 teaspoons of the served pepper juice and a pich of cayenne. Puree and add salt and pepper to taste. Transfer this mixture to a fresh bowl, cover, chill. You can make it up to 1 day ahead. Serve with pita slices, crusty crostini bread and crudites.

Curried Crab Dip South Carolina Coast from Interval World

Curried Crab Dip South Carolina Coast from Interval World
Ingredients
1/2 to 1 cup mayonnaise
2 teaspoons mild yellow curry powder
1 clove garlic, peeled and minced
2 to 3 tablespoons lemon juice
3/4 pound cooked lump crabmeat, picked over
(Atlantic blue crabs are perfect, Dungeness is a good substitute)
Salt and Pepper to taste
Method of Preparation

Start with 1/2 cup of mayonnaise and using a fork whip together with curry powder, garlic and 2 tablespoons lemon juice. Mix in crab meat.
Sample and season with salt and pepper. You might also use Garlic Dude dust, Special Blend or Hot N Spicy from Mama Raps.
To thin the dip adding mayonnaise and lemon juice to taste until it reaches your desired level of consistency.Serve with benne seed wafers(benne is a low country term for sesame) and an assortment of fresh vegetables. If you cant fine the benne crackers substitute any quality cracker.

Sunday, September 13, 2009

Garlic Lime Beef with Avocado Salsa
Serves: 4 (generously) Preparation time: 20 minutes Total time: 30 minutes
Ingredients
1/4 cup olive oil
Juice and zest of 1 lime
1/4 cup seasoned rice or cider vinegar
1 tablespoon Accent or other MSG product
1 teaspoon soy sauce
2 teaspoons garlic powder
1/4 teaspoon ground black pepper
1 pound flank steak, cut against the grain into 1/2-inch strips
1 avocado, halved, peeled, pitted and cubed
1 tablespoon chopped fresh cilantro
2 cloves garlic, peeled, minced
Salt to taste

Method of Preparation

In a medium bowl, whisk together the olive oil, lime juice and zest, vinegar, Accent, soy sauce, garlic powder and black pepper. Set aside 2 tablespoons of the mixture. Add the steak to the bowl and toss to coat. Set aside for 15 minutes.
Meanwhile, in a small bowl, gently toss together the avocado, cilantro, garlic and reserved 2 tablespoons of lime marinade. Mix well, then season with salt. Set aside.
Preheat the grill to medium-high and oil the grates.
Grill the steak slices just until grill marks appear, about 1 to 2 minutes per side. Arrange the steak on a serving platter and serve topped with the avocado salsa.
From and tested by the Associated Press. 309 calories (58% from fat), 20 grams fat (4 grams sat. fat), 7 grams carbohydrates, 26 grams protein, 660 mg sodium, 39 mg cholesterol, 4 grams fiber.

Sunday, September 6, 2009

Easy Spinach and mushroom soup by Trish Deseine

Easy Spinach and mushroom soup by Trish Deseine
Serves four.

Ingredients
25g butter

400g wild mushrooms, cleaned and chopped

225g baby spinach, washed

1 litre chicken stock

1 bouquet garni

Salt and pepper For the garlic bread 150g butter

4 garlic cloves, very finely chopped

A handful of parsley, roughly chopped

1 baguette

Method of Preparation

1Melt the butter in a saucepan, add the mushrooms and cook gently for a minute or two until they brown.

2Add the spinach and give it a stir, then cover the pan. Once the spinach has wilted, pour in the chicken stock, add the bouquet garni and bring to the boil.

3Simmer for about seven to eight minutes, until the mushrooms are softened, then remove the bouquet garni and blitz in a blender until smooth. Taste and adjust the seasoning.

4To the make the garlic bread, preheat the oven to 160°C /325°F or Gas Mark 3.

5Mix the butter, garlic and parsley together. Halve the baguette along the centre and spread both top and bottom with the garlic butter. Wrap in tin foil and put in the oven for 15 minutes. Serve immediately with the hot soup.

Easy herbed Salmon Recipe

You can use this method on pretty much any type of thick fish filet if salmon is not available. The herbs, wine, and lime give salmon a fabulous flavor, while the foil tray makes clean-up easy and keeps your grill clean. If you cannot grill, bake the salmon in a very hot oven.
Prep Time: :10

Cook Time: :15

Ingredients:

Vegetable oil spray
1-1/2 pounds boneless salmon filet about 1-inch thick (large end preferred)
1/2 lime
2 Tablespoons white wine
1 teaspoon mayonnaise (may substitute butter)
1/2 teaspoon kosher salt (optional)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried dill weed
1/4 teaspoon Hungarian sweet paprika
Preparation:

Preheat grill to high heat. Make a tray out of a doubled-length of heavy-duty foil large enough for the salmon filet, by folding a long piece in half and folding up all four sides, with the dull side up. (The shiny side reflects, so you want it down so as not to burn the food.) Spray the entire inside of the foil tray liberally with cooking spray. Place the foil tray on a platter or metal tray to transport to the grill.

Place the salmon filet in the foil tray skin-side down (or boned-side up if it is skinned). Squeeze lime juice over salmon and sprinkle with white wine. Spread top of salmon with the mayonnaise.

In a small bowl, mix together kosher salt, onion powder, garlic powder, lemon pepper, oregano, basil, and dill weed. Sprinkle the mixture evenly over the top of the salmon, then top with the sweet paprika.

Place baking pan with foil tray on hot grill. Transfer the foil tray to the hot grill. Cook in a hot covered grill for 10 minutes per inch of thickness of the fish filet. Do not overcook or it will be dry and unpalatable. Turning is not necessary. Salmon is done when it turns a light pink color throughout and feels firm when pressed gently with the back of a fork. Whitefish is done when it turns opaque. This method works best with large, thick filets. Use a spatula to lift the salmon away from the skin to serve. Garnish with lime slices, if desired.

Yield: 4 servings

Note: If you are unable to grill the salmon, preheat your oven to 475 F. Leave foil tray on the baking sheet and bake about 15 minutes, or until done.

Garlic Coleslaw with Sweet Paprika by Lynne Rosetto Kasper

BUTTERMILK-GARLIC SLAW WITH SMOKY-SWEET PAPRIKA
by Lynne Rossetto Kasper Scrips Howard News Service
Serves 6 to 7 and doubles easily.

For prime flavor, make the slaw a day ahead and refrigerate. Since cabbage throws off a lot of liquid, drain the slaw of much of its liquid before serving.

To simplify, use a food processor with the steel blade to make the dressing, leave the dressing in the bowl, switch to the slicing blade and then slice the cabbage and onion into it. Then just turn everything into a storage container to marinate.

Cabbage is coming into farmers markets in much of the country. Freshly picked cabbage can be especially sweet, and personally I prefer organic ingredients.

Dressing:

Juice of 2 large limes

4 large cloves garlic, peeled

2/3 cup mayonnaise (do not use low-fat)

1-1/3 cups buttermilk

2 generous teaspoons smoked mild Spanish paprika, or ground Ancho chile

Salt and freshly ground black pepper to taste

Coleslaw:

1 green cabbage (about 2-1/4 pounds)

1 medium red onion, peeled and halved

Garnish:

1/3 cup fresh coriander or parsley leaves

Fit a food processor with the flat steel blade and turn it on. Pour in the lime juice and drop in the garlic. Process 3 seconds. Turn off machine, scrape down the side of the bowl and add the mayonnaise, buttermilk and paprika or chile. Process another 2 seconds. Taste for seasoning, adding salt and pepper as needed.

Remove the flat blade and add thin slicing blade. Slice the cabbage and onion into the dressing. Scrape everything into a storage container and refrigerate overnight.

Cabbage throws off a lot of liquid. To serve the coleslaw, drain off any excess liquid, turn the coleslaw into a bowl and scatter with the coriander or parsley leaves. Serve cool, but not ice-cold.

CITRUS FIZZ COOLER WITH FRESH MINT AND GINGER


Serves 6 to 8 and doubles easily.

No alcohol is needed with the tang of this cooler, but if you'd like to add some, rum or tequila are good choices. Use organic fruit if possible.

1/2 cup fresh spearmint leaves

1-1/2-inch piece fresh ginger, peeled and thinly sliced

1 medium orange, thinly sliced

2 lemons, thinly sliced

2 limes, thinly sliced

8 large sprigs fresh spearmint

1 large bottle bubbly mineral water

1 large bottle tonic water (sugar-free, if preferred)

Ice

In the bottom of a pitcher large enough to hold all the ingredients, combine the 1/2 cup of mint leaves and the ginger. Crush them together with a wooden spoon to release their fragrances.

Then garnish each of six or eight glasses with a thin slice each of orange, lemon and lime and a sprig of mint. Combine the remaining fruits with the mineral water and tonic in the pitcher. Stir to lightly bruise the fruits and blend in the ginger and crushed mint. Add ice to the glasses and pour

Wednesday, September 2, 2009

Green Beans Au Garlic by John Proynoff, Phoenix, AZ from The Garlic Lovers Cookbook Vol 2

Green Beans Au Garlic by John Proynoff, Phoenix, AZ from The Garlic Lovers Cookbook Vol 2
Serves 8
Ingredients
2 1/2 pounds young fresh green beans
1 large onion chopped
1/2 cup olive oil
1 teaspoon paprika
2 tomatoes chopped
1 head of garlic, peeled and crushed
2 tablespoons chopped parsley
1 teaspoon salt
Method of Preparation
Wash beans, trim and cut in half if very long. Cook uncovered in boiling water or steam about 15 minutes until crisp tender. Do not overcook. Drain and set aside. Meanwhile in separate pan, saute onion in oil until soft add paprika and cook 1 minute before adding tomatoes, garlic, parsley, and salt. Simmer on low 8 to 10 minutes stirring occassionally. Add beans and combine well. Refrigerate until ready to serve.

Garlic Green Beans by Kathy Borges, Morgan Hill Ca from the Garlic Lovers cookbook Vol 2

Garlic Green Beans by Kathy Borges, Morgan Hill Ca from the Garlic Lovers cookbook Vol 2
Serves 6 to 8
Ingredients
2 pounds fresh green beans
1/4 pound bacon, diced
1 small onion
3 cloves fresh garlic, minced
1/2 green bell pepper, seeded and chopped
1 (8 ounce) can tomato sauce
3/4 teaspoon Italian Seasoning or Mama Raps Special Blend Seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
Method of Preparation
Wash beans, trim and cut into 2 inch pieces. Steam until crisp tender approximately 7 to 10 minutes. Set aside. Meanwhile in a large saucepan, fry bacon until crisp. Remove from pan with slotted spoon and set aside.
Discard al but 3 tablespoons of bacon drippings. Add onion, garlic, and green pepper and cook over medium heat until sift about 5 minutes. Add tomato sauce, seasongs and reserved bacon. Simmer together for about 10 minutes to blend flavors. Add cooked beans and heat through

Myrna's Stuffed Zucchini by Myrna Slade, San Francisco, CA from The Garlic Lovers Cookbook Vol2

Myrna's Stuffed Zucchini by Myrna Slade, San Francisco, CA from The Garlic Lovers Cookbook Vol2
Makes 6 servings
Ingredients

6 medium zucchini
1 bay leaf
6 cloves fresh garlic
1/2 cup chopped onion
1/4 cup chopped parsley
2 tablespoons butter
1 large tomato chopped
1/2 teaspoon EACH thyme, cumin, and oregano
Dash cayenne
Salt and pepper to atste
2 cups cooked white beans, drained
1 cup cooked garbanzo (chick pea) beans drained
2 tablespoons olive oil
Method of Preparation
Slice zucchini in half lengthwise, simmer in 1/2 inch of water with the bay leaf until tender about 5 minutes. Cool slightly and scoop out insides leving 12 1/2 inch thick zucchini shells. Chop insides. Coarsely chop 4 cloves of garlic, and saute with onion and parsley in butter until golden and soft about 5 minutes. Stir in tomato and cook 1 minute more. Season with thyme, cumin, and oregano cayenne , salt and pepper. Add chopped zucchini insides. Mash beans until semi smooth and stir into vegetable mixture. Stuff into zucchini shells and place ina buttered baking dish. Mince remaining 2 cloves of garlic and mix with breadcrumbs and olive oil. sprinkle evenly over stuffed zucchini. Bake at 350 degrees F for 10 to 15 minutes until crumbs are golden and crisp and all is heated through.

Zippy Zucchini Fritter by Nancy Bruce, Fair Oaks,CA from The Garlic Lovers Cookbook Vol2

Zippy Zucchini Fritter by Nancy Bruce, Fair Oaks,CA from The Garlic Lovers Cookbook Vol2
Makes 4 servings
Ingredients
2 1/2 cups shredded zucchini
4 eggs
1 (4 ounce) can diced green chiles
3/4 cup dry breadcrumbs
1/3 cup grated PArmesan Cheese
4 cloves fresh garlic minced
1 teaspoon chicken flavored soup base
1/4 teaspoon pepper
Oil for frying
Grated PArmesan Cheese for garnish.
Method of Preparation
Squeeze as much water as possible from grated zucchini(leaves about 1 cuo). Place all ingredients excpet oil in a bowl and mix well. Pour oil in a skillet to a 1/8 inch depth and heat over medium heat. Drop batter into hot oil 1 heaping teaspoon at a time to make 8 fritters. Fry about 5 minutes on one side, turn, and fry until golden brown on the other side. Sprinkle lightly with additional Parmesan Cheese if desired. Serve hot immediately.

Zucchini Leaves by Rose Montgomery, Redding,CA from The Garlic Lovers Cookbook Vol2

Zucchini Leaves by Rose Montgomery, Redding,CA from The Garlic Lovers Cookbook Vol2
Makes 8 servings
Ingredients
8 fresh zucchini about 7 inches long
2 cups cottage cheese
2 eggs, well neaten
1/4 cup minced parsley
3 cloves fresh garlic, minced
Salt and white pepper to taste
Dash nutmeg
1/4 cup grated Cheddar cheese
Method of Preparation
Slice zucchini in half lengthwise and parboil in boiling water for 10 minutes until just tender not soft. Drain and scoop out centers and discard. Turn zucchini shells onto paper towels to drain and cool. When cool, place shells in an oblong buttered baking dish. Combine remaining ingredietns and fill zucchini shells, dividing mixture evenly. Sprinkle each shell with cheese. Bake at 350 degrees F for 15 to 20 minutes.

Zucchini Zapi by Cynthia Kannenberg, Brown Deer, Wi from The Garlic Lovers Cookbook Vol2

Zucchini Zapi by Cynthia Kannenberg, Brown Deer, Wi from The Garlic Lovers Cookbook Vol2
Serves 6
Ingredients
3 pounds fresh zucchini sliced
1/2 cup chopped onion
6 tablespoons butter softened
3 cloves fresh garlic minced
10 saltine crackers crushed
1 cup grated sharp Cheddar cheese
2 eggs beaten
Seasoned salt and freshly ground pepper to taste
Italain seasoned dry breadcrumbs
Paprika and fresh parsley springs for garnish.
Method of Preparation
Boil zucchini for 20 minutes. Drain and mash. Saute onion in 2 tablespoons of butter and add to zucchini with garlic, crackers, cheese remaining 4 tablespoons butter, eggs and seasonings. Mix well. Pour into a greased 9 by 13 inch casserole and sprinkle with breadcrumbs. Bake at 350 degrees F for 30 minutes, Garnish with paprika and sprig of parsley.

Heaven Scent by Janice Smith, Delano, CA from The Garlic Lovers cookbook Vol2

Heaven Scent by Janice Smith, Delano, CA from The Garlic Lovers cookbook Vol2
Serves 4 or 5
Ingredients
2 tablespoons butter
1 tablespoon olive oil
4 cloves fresh garlic sliced
1 cup sliced fresh mushrooms
4 or 5 zucchini sliced thin
1 teaspoon minced parsley
1/2 teaspoon thyme
Salt and pepper to taste
Method of Preparation
In a large skillet or wok, melt butter over high heat. Add olive oil and garlic. and stir for 1 minute. Add mushrooms and stir fry for 3 minutes. Add zucchini and stir fry for 4 minutes more. Sprinkle in parsley, thyme , salt, and pepper. Stir and serve immediately.

BiG Daddys Big Ob Flavor Spinach Treats by Thomas Davis, Waynesboro, MS from The Garlic Lovers Cookbook Vol 2

BiG Daddys Big Ob Flavor Spinach Treats by Thomas Davis, Waynesboro, MS from The Garlic Lovers Cookbook Vol 2
Makes 8 to 10 servings
Ingredients
2 ( 10 ounce) packages frozen chopped spinach, cooked and drained
10 cloves fresh garlic, finely chopped
3 cups commercial herb stuffing mix
6 eggs
1/2 cup melted butter
1/2 cup Parmesan Romano cheese mixture
1 1/4 teaspoon salt
1/4 teaspoon Tabasco
1 ( 10 3/4 ounce) can condensed cream of celery soup
Method of Preparation
Combine all ingredients except soup. Shape into small balls, Place on a large ungreased baking pan. Bake uncovered
at 325 degrees F for 20 to 25 minutes. Remove to serving dish. Heat soup to boiling and pour over treats. Serve hot.

Tomatoes William from Bill Scales, Gilroy , CA from The GArlic Lovers Cookbook Vol 2

Tomatoes William from Bill Scales, Gilroy , CA from The GArlic Lovers Cookbook Vol 2
Finalist 1982 Gilroy Garlic Festival Recipe Contest
Makes 6 servings
Ingredients

6 medium to large tomatoes
Salt Garlic powder
2 pounds ground sausage meat
2 tablespoons butter
3 onions diced
4 cloves fresh garlic, minced
1/2 bunch fresh parsley , finely chopped
1/4 cup breadcrumbs
Method of Preparation
Remove tops from tomatoes and set aside. Scoop out insides of tomatoes to make shells, Sprinkle tomato shells with salt and garlic powder and turn upside down on paper towels to drain. Brown the sausage in a buttered skillet. Drain and discard fat.
Saute onions and garlic in butter until soft. Combine with sausage, parsley and breadcrumbs. Cook gently over medium heat for 5 minutes. Spoon into tomato shells and cover with reserved tomato tops. Sprinkle lightly with additional breadcrumbs.
Bake uncovered at 325 degrees F for 45 minutes.

Artichokes All Rosina by Rosina Wilson, Albany CA from The Garlic Lovers Cookbook Vol 2

Artichokes All Rosina by Rosina Wilson, Albany CA from The Garlic Lovers Cookbook Vol 2
Makes 6 servings
Ingredients
6 medium artichokes
6 large heads fresh garlic
1 large lemon halved
1/2 teaspoon salt
1/2 cup olive oil
Baioli Sauce
4 to 6 cloves fresh garlic, peeled
2 egg yolks
3 tablespoons lemon juice
1 tablespoon Dijon style Mustard HINT Mama Raps Garlic Dijon Mustard is perfect. Buy at the Garlic Shoppe
1/2 teaspoon salt
1 cup olive oil
1/2 cup fresh basil leaves
Method of Preparation
Clean artichokes and place in a large kettle. Peel off paper outer skin from garlic, leaving heads intact. Nestle garlic heads among artichokes. Add water to cover artichokes half way, squeeze in juice from lemons, and tuck into lemon peels. Add salt and olive oil. Bring to a boil, and simmer 45 to 60 minutes until tender depending on the size of the artichokes. Drain well. Serve warm or cold with "Baioli" sauce. The garlic heads will be soft enough to eat like artichokes, picking off the cloves pulling out the pulp between the teeth and discarding the skin.
To make the sauce
In a blender jar, place 4 to 6 cloves fresh garlic, peeled, 2 egg yolks , 3 tablespoons lemon juice, 1 tablespoon mustard and 1/2 teaspoon salt. Cover and blend until smooth. With the blender running, remove the cover and very slowly pou in 1 cup of olive oil in a very thin stream. Replace cover, turn off the blender. Uncover and scrape the sides. Adjust seasoning. Add 1/2 cup fresh sweet basil leaves and blend briefly until coarsely chopped.

Transylvanian Carrots by Tracy King, Glendale, CA from The Garlic Lovers Cookbook Vol 2

Transylvanian Carrots by Tracy King, Glendale, CA from The Garlic Lovers Cookbook Vol 2
Makes 4 servings
Ingredients
1 pound carrots
6 to 8 fesh cloves
4 or more tablespoons butter
1/2 teaspoon pepper
Salt and Pepper to taste
Chopped Fresh parsley
Method of Preparation
Peel carrots and slice diagonally into 1 inch lengths. Peel garlic and slice thinly lengthwise. Place carrots and garlic in a 1 1/2 quart saucepan with enough water to barely cover. Add butter and pepper and cook, covered over medium heat until carrots are tender. Remove cover and cook over high heat until water has boiled away and carrotts are glazed with butter about 5 minutes. Salt to tatste and garnish with chopped parsley.

Kiss Me Now Chicken by Emmalea Kelley, Greenbelt, MD, From the Garlic Lovers Cookbook Vol 2

Kiss Me Now Chicken by Emmalea Kelley, Greenbelt, MD, From the Garlic Lovers Cookbook Vol 2
Regional Finalist 1983 Recipe Contest
Makes 4 servings
2 heads fresh garlic
1 cup water
1 fryer chicken( about 3 to 4 pounds)
1/4 teaspoon EACH black pepper and dill weed
1/4 teaspoon salad oil
1/4 pound fresh mushrooms, rinsed and trimmed
6 ( 1 inch ) pieces celery
2 tablespoons flour
1 tablespoons cooking sherry
1 cup half and half
Method of Preparation
Separate garlic cloves and discard loose skin, but do not peel. Boil garlic in water in a small saucepan for 30 minutes. Meanwhile entering from the neck and rear sections of the chicken, break the membranes that attach the skin to the body with your index finger. Remove all fat from the chicken. Strain water from the garlic into a small bowl and reserve. Scatter garlic on a plate to cool. Press each clove from the pointed end in a small bowl. Discard the skins. Preheat oven to 350 degrees F. Add pepper and dill to garlic paste ina bowl and blend well. Spoon half the mixture under the sking of the chicken. patting gently to distribute evenly. Spread the remained ofr the spread inside the chicken. Place chicken in a lightly oiled shallow baking dish and fill brid cavity with mushrooms. Arrange celery around chicken. Bake at 350 degree F for 1 1/2 hours, basting every 15 minutes with reserved liquid. Remoce chicken to a serving dish. Remove mushrooms and chop. Discard celery. Scrape drippings from the baking dish into a small pan. Stir flour into the the pan drippings. Add mushrooms, sherry, and half and half. Bring to a boil boil, stirrings constantly. Turn off heat and stir until well thickened. Quarter the chicken and serve with sauce.

Chile Verde ( Mexican Stew) by Jeannine Johnson, Guerneville, CA from the Garlic Lovers Cookbook Vol 2

Chile Verde ( Mexican Stew) by Jeannine Johnson, Guerneville, CA from the Garlic Lovers Cookbook Vol 2
Serves 8 to 10
Ingredients
1 pound beef stew meat (boneless chuck)
1/2 pound pork stew meat
2 large onions, chopped
6 cloves fresh garlic, minced or pressed
1 teaspoon EACH salt and powdered garlic
2 tablespoons olive oil
1 (4 ounce) can diced green chiles
3 (8 ounce) cans tomato sauce
Method of Preparation
Cut meat into 1 inch cubes. Place meat in a pot, cover with water, and add half the onion and half the garlic, salt and powdered garlic. Cover and simmer gently until meat is almost fork tender. Remove cover and continue cooking until meat is tender and liquid has boiled away. Mean while, in a separate saucepan, combine olive oil, remaining onion and garlic, chiles and tomato sauce. Simmer about 10 minutes. Pour over meatt and bake 1 hour at 350 degrees F.

Spicy Chops and Cabbage by Margie Opresik, Phillips, WI from The Garlic Lovers Cookbook

Spicy Chops and Cabbage by Margie Opresik, Phillips, WI from The Garlic Lovers Cookbook
Makes 4 servings
Ingredients
4 pork loin chops, 3/4 inches thick
3 cloves fresh garlic, peeled
4 tablespoons water
1 teaspoon salt
1/2 small bay leaf
3 medium apples, peeled, cored and coarsely chopped
1 medium head cabbage, cored and coarselt chopped
1/2 small onion, chopped
1/4 cup sugar
2 tablespoons EACH vinegar and water
1 1/2 teaspoons flour
Method of Preparation
Trim fat from chops; cook fat in a skillet to oil its surface. Discard fat, brown chops in the skillet Add garlic, 2 tablespoons water, 1/2 teaspoon salt, and bay leaf, cover and simmer for 30 minutes. Remove chops and discard garlic and bay leaf. To the skillet add apples and cabbage. Blend onion, sugar, vinegar, and water, flour, and remaining 1/2 teaspoons salt. Cove rand simmer 5 minutes. Return chops to the skillet, cover and cook 20 minutes until chops are fork tender.

Orange Garlic Pork Chops by Grace Maduell and Reid Brennen, San Rafael, CA from The Garlic Lovers Cookbook

Orange Garlic Pork Chops by Grace Maduell and Reid Brennen, San Rafael, CA from The Garlic Lovers Cookbook
Makes 6 servings
Ingredients
6 pork chops
1 medium orange
6 cloves fresh garlic
1/2 small onion
1/4 teaspoon powdered ginger
Pepper
1 to 2 tablespoons butter
Salt to taste
Method of Preparation
Remove fat from chops. Squeeze orange into a small bowl keeping as much pulp as possible. Press garlic into orange juice. Using a garlic press, squeeze onion inot orange garlic mixture being sure to remove onion skin. Add ginger and a pinch of pepper, stir well. Place chops in a shllow baking dish, cover with marinade and let stand at least 45 minutes in refrigerator.
Melt butter in skillet with a lid. Remove chops from marinade reserving marinade and brown chops on both sides in butter. Cover with remaining marinade and cook, covered for 10 minutes. Remove cover and cook until fork tender. Add slat and pepper to taste.

John's Neapolitan Beef Entree by Vicki Leffler, Independence, KY from The Garlic Lovers Cookbook Vol2

John's Neapolitan Beef Entree by Vicki Leffler, Independence, KY from The Garlic Lovers Cookbook Vol2
Makes about 8 servings
Ingredients
1/3 cup chopped onion
4 or more cloves fresh garlic crushed HINT The Amazing EZ roll garlic peeler can so this in seconds
1 cup diced carrots
1/2 cup diced celery
1/4 cup salad oil
1 1/2 pounds ground chuck
1 (16 ounce) can tomatoes
1 ( 6 ounce) can mushrooms, drained
1 ( 6 ounce) can tomato paste
1/2 cup sherry
1 teaspoons salt
1/2 teaspoon EACH pepper, dried oregano and basil
8 ounces shell macaroni, cooked
1 ( 10 ounce) package frozen spinach, drained
1 cup grated sharp Cheddar cheese
1/2 cup buttered breadcrumbs
Parmesan Cheese
Method of Preparation

Saute onion, garlic, carrots, and celery in oil for 5 minutes. Add meat, cook and stir until lightly browned. Add next 8 ingredients. Simmer uncoverd 1 1/2 hours. Add macaroni and spinach mix well. Turn into a 2 quart casserole. Top with cheddar cheese and breadcrumbs. Bake uncovered at 325 degree F about 30 minutes or until hot.
Serve with PArmesan Cheese.

Pot Roast with Garlic Dill Sacue by Alex Ann Smith, Bowie, MD from the Garlic Lovers Cookbook

Pot Roast with Garlic Dill Sacue by Alex Ann Smith, Bowie, MD from the Garlic Lovers Cookbook
Makes 6 to 8 servings
Ingredients
1 boneless rolled beef rump roast ( about 4 to 5 pounds)
1 teaspoon EACH salt and white pepper
1/2 teaspoon ginger
2 tablespoons bacon grease
1/2 cup dry white wine HINT Rapazzini Sauvignon Blanc is delicious
Water
2 cups sliced mushrooms
4 cloves fresh garlic, minced HINT The Amazing EZ roll Garlic peeler does it in seconds
2 tablespoons EACH chopped dill pickle and chopped Pimento
1 tablespoon chopped fresh parsley
3/4 teaspoon caraway seed
2 tablespoons corstarch
2 tablespoons dill pickle juice
3/4 cup sour cream at room temperature
Method of Preparation

Sprinkle roast with salt , pepper and ginger In a Dutch oven, brown roast on all sides in hot grease. Add wine, cover and simmer about 2 1/2 hours. Remove roast and keep warm in the oven. Skim fat from the drippings, add enough water to make 1 1/2 cups of broth in the pan. Add mushrooms, garlic, pickle, pimento, parsley and caraway seed. Blend cornstarch with pickle juice and 2 tablespoons water. Add to pan. Cook , stirring 5 minutes. Gradually blend in the sour cream. Heat through.
Slice meat and serve with sauce.



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Pot Roast Gilroy by Sylvia Barber, Danville CA, from The Garlic Lovers Cookbook

Pot Roast Gilroy by Sylvia Barber, Danville CA, from The Garlic Lovers Cookbook
Makes 6 to 8 servings
Ingredients
8 or more cloves fresh garlic HINT The amazing EZ Roll garlic peeler from The Garlic Shoppe can do this in seconds
1 large onion
1 lean chuck roast (about 4 to 5 pounds)
1 cup dry red wine, preferably Burgundy HINT Rapazzini Winery makes a delicious.
3 tablespoons oil
2 cups strong black coffee
1 bay leaf Water
Salt and Pepper to taste
2 tablespoons cornstarch
Method of Preparation
Peel garlic and onion and slice lengthwise intro strips. Using a sharp knife, pierce the roast all the way through in several places. Stuff 2 to 3 slivers of garlic and 1 to 2 slices of onion in each slit. Place roast in an enamel, glass or stainless steel pan and pour wine over. Cover and refrigerate 14 to 28 hours turning ocassionally. Drain wine wine and reserve. Pat roast dry. Brown roast in hot oil in a large pot until very well browned. Drain off excess fat and discard. Add coffee, bay leaf, and enough water mixed with the reserved red wine to make 2 cups. Bring to a boil, then simmer 2 to 3 hours. Add salt and pepper during last 30 minutes of cooking. Remove meat and bay leaf from the pot. Mix cornstarch and water to make a thin paste. Add to simmering liquid and stir until thickened. Return meat to gravy, or slice and and pour gravy over. Serve with mashed pottoes, noodles or rice.

Pork and Chicken Los Arcos by Raymond Marshall ,Pasadena CA from The Garlic Lovers Cookbook

Pork and Chicken Los Arcos by Raymond Marshall ,Pasadena CA from The Garlic Lovers Cookbook
Serves 8
Ingredients
3 pounds pork shoulder
2 pounds chicken thighs
40 cloves fresh garlic, peeled HINT The amazing EZ roll garlic peeler can do this in 3 seconds
1 tablespoon salt
1 cup vinegar
2 tablespoons lemon juice
8 bay leaves
1/2 teaspoon fresh ground pepper
1/2 teaspoon caramel coloring
4 whole cloves
6 very thin slices ginger
2 tablespoons vegetable oil
2 tablespoons plain gelatin
2 (11 ounce) cans peeled lichees
1 cup toasted pumpkin seed
Method of Preparation

Cut pork into 1 1/2 inch cubes. Bone chicken and cut each thigh into 3 or 4 pieces. To prepare marinade, peel chop and mash 4 cloves garlic in salt to make a paste. Add vinegar, lemon juice, bay leaves, pepper, caramel coloring, cloves and ginger, Mix well. Pour over pork and chicken and marinate 6 to 8 hours in the refrigerator. stirring frequently. Remove pork and chicken from marinade and reserve marinade. Saute pork in oil for 20 minutes. Add chicken and saute 20 more minutes. Then add the remaining 26 unpeeled garlic cloves. Add gelatin to reserved marinade to soften adding a little water if needed. Stir marinade well. add to pork and chicken and cook about 30 minutes or until meat is done and tender. Add drained lichees and seeds to pot. Let cook about 5 minutes to heat through and serve. preferably with steamed rice