Type what you have

Ingredients

• ✓ garlic
• olive oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Arrange heads of garlic on a baking sheet. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.

By Tali

Ingredients

• ✓ garlic
• cream cheese
• pineapple
• onion powder

Instructions

1. 1 In a medium bowl, mix together cream cheese, crushed pineapple, onion powder and garlic. Mix in reserved juice from pineapple as desired. Chill in the refrigerator until serving.

By Glyn Turbin

Ingredients

• ✓ garlic
• rutabaga
• olive oil
• rosemary
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Combine rutabaga spears with oil, minced rosemary, garlic, and salt. Toss until evenly coated.
3. 3 Lay rutabaga spears onto a baking sheet, leaving space between for even crisping. Bake until rutabaga fries are cooked through and crisped on the outside, about 30 minutes.

By Kittycat

Ingredients

• ✓ garlic
• dill pickle
• hot pepper sauce
• white sugar

Instructions

1. 1 Slice pickles lengthwise, then return to the jar. Pour in hot pepper sauce and add garlic. Pour in about 1/3 of the sugar. Close the lid tightly, then gently tip the jar back and forth several times to allow everything to mix well. Leave the jar on the counter at room temperature for about 1 week.
2. 2 Add more sugar during the week as the sugar in the jar dissolves, gently tipping the jar back and forth to mix after each addition. Continue throughout the week, until all sugar has been added and absorbed; pickles will be dark green and crispy.
3. 3 Just before the pickles are ready, inspect four 1-quart jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for 5 minutes.
4. 4 Transfer pickles and syrup to sterilized jars and seal with lids and rings. Store in the refrigerator for up to one month.

By KIKI810

Ingredients

• ✓ garlic
• butter
• button mushroom
• red wine vinegar
• beef bouillon
• ricotta cheese

Instructions

1. 1 Melt butter in a skillet over medium heat; cook and stir mushrooms until they begin to sweat, about 5 minutes. Add vinegar, beef bouillon, and garlic. Cook and stir mushroom mixture until bouillon is dissolved and mushrooms are lightly browned, 10 to 15 more minutes. Stir ricotta cheese into mushroom mixture and remove from heat.

By SteilishPike

Ingredients

• ✓ garlic
• dill pickle
• white sugar
• hot pepper sauce
• red pepper flakes

Instructions

1. 1 Add pickles with liquid to a large bowl; stir in sugar, garlic, hot sauce, and pepper flakes. Transfer mixture to the pickle jar; cover. Refrigerate before serving at least 1 day.

By Jenni

Ingredients

• ✓ garlic
• artichoke
• lemon juice
• olive oil
• salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place artichokes stem-side down in a bowl and drizzle with lemon juice.
3. 3 Slightly separate the artichoke leaves with your hands. Insert a knife blade into the center of each artichoke to create a garlic clove-size space.
4. 4 Drizzle each artichoke with olive oil and press 1 clove of garlic into the center of each artichoke; season with salt.
5. 5 Tightly wrap each artichoke twice with heavy-duty aluminum foil; place in a baking dish.
6. 6 Bake in the preheated oven until sizzling, about 1 hour 20 minutes
7. 7 Serve hot and enjoy!

By John Mitzewich

Ingredients

• ✓ garlic
• dill seed
• black peppercorn
• kirby cucumber
• apple cider vinegar
• water
• pickling salt

Instructions

1. 1 Divide garlic, dill, and peppercorns between 2 sterilized quart-size glass jars with lids. Wash cucumbers; trim and discard blossom ends. Cut each cucumber into 6 to 8 spears; pack vertically and snugly into jars.
2. 2 Combine vinegar, water, and salt in a medium saucepan over high heat; bring brine to a boil, stirring until salt dissolves.
3. 3 Divide brine between jars to cover spears, filling to within ½ inch from the top. Gently tap jars to remove any air bubbles. Add more brine if necessary until reaches ½ inch from the top. Wipe the rims with a moist paper towel to remove any residue.
4. 4 Cool completely, about 1 hour. Cover jars with lids. Refrigerate at least 48 hours (flavor improves with time). Store in refrigerator up to 1 month.

By foodinjars (Marisa McClellan)

Ingredients

• ✓ garlic
• pizza crust
• butter
• basil
• cheddar cheese
• romano cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Lightly grease a 10x15-inch baking sheet.
2. 2 Press dough onto the prepared baking sheet. Combine butter, garlic, and basil in a small bowl; drizzle over dough. Sprinkle with Cheddar, Romano, and Parmesan.
3. 3 Bake in the preheated oven until crisp, 10 to 12 minutes. Cut into 12 squares and serve warm.

By Brent BeSaw

Ingredients

• ✓ garlic
• baking potato
• olive oil
• salt
• black pepper
• onion powder
• paprika

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.
2. 2 Cut each potato into 12 wedges; place in a large bowl. Toss potatoes with olive oil, garlic, salt, pepper, onion powder, and paprika. Arrange in a single layer on prepared baking sheet.
3. 3 Bake in preheated oven for 20 minutes. Turn potatoes over and continue baking until golden and crisp, 25 to 30 minutes longer.

By KBT24

Ingredients

• ✓ garlic
• peanut butter
• brown sugar
• mayonnaise
• soy sauce
• lemon juice

Instructions

1. 1 Stir peanut butter, brown sugar, mayonnaise, soy sauce, lemon juice, and garlic together until smooth. Refrigerate before serving, 2 hours.

By ASHBETH

Ingredients

• ✓ garlic
• water
• rice vinegar
• white sugar
• salt
• turmeric
• cauliflower
• salt
• thai chile pepper
• black peppercorn

Instructions

1. 1 Combine water, rice vinegar, sugar, salt, and turmeric in a saucepan. Simmer over low heat until sugar and salt have dissolved, about 5 minutes. Remove from heat and set aside.
2. 2 Place cauliflower florets in a bowl, toss with kosher salt, and set aside for about 30 minutes.
3. 3 Rinse cauliflower and evenly distribute cauliflower florets, chile peppers, garlic cloves, and black peppercorns among 3 pint-sized jars, pressing down so it's tightly packed. Pour brine into the jars, covering the cauliflower.
4. 4 Place the lids on the jars, move them to the refrigerator, and marinate for 2 to 3 days before serving. Flavor will be at its peak in about 1 week.

By lutzflcat

Ingredients

• ✓ garlic
• water
• kirby cucumber
• water
• kosher salt
• dill
• chile de arbol pepper

Instructions

1. 1 Pour 1/2 gallon water into a large container or pot. Cover loosely and allow to sit for 24 hours to allow dissolved chlorine to escape.
2. 2 Crisp cucumbers by storing in the refrigerator or soaking in very cold water for 1 hour.
3. 3 Bring 1 cup water to a boil in a saucepan. Add salt and stir to combine. Set aside to cool.
4. 4 Wash cucumbers in cold water and remove any blossoms clinging to them. Quarter large cucumbers lengthwise; cut medium cucumbers in half lengthwise; leave gherkin-sized cucumbers whole.
5. 5 Peel and gently crush garlic cloves, but don't splinter them into fragments.
6. 6 Pour cooled salt water into a 1/2-gallon mason jar. Add cucumbers, garlic, dill, and dried chile peppers, arranged attractively. Pack cucumbers tightly; they will shrink as they pickle. Fill the jar with dechlorinated water until cucumbers are just covered to avoid overly diluting brine.
7. 7 Loosely cover the jar and set it aside at room temperature; set the jar on a dish if it is full to catch any dribbles. Let sit undisturbed until fermentation begins, 12 to 24 hours.
8. 8 Refrigerate pickles in brine and loosely covered as they approach the pickling stage you prefer: new, half-sour, or sour. Don't overshoot the mark, as refrigeration slows but does not stop fermentation.

By Doug in Manhattan

Ingredients

• ✓ garlic
• mushroom
• thyme
• serrano pepper
• white wine
• water
• kosher salt
• sugar
• black peppercorn
• coriander seed
• lemon zest

Instructions

1. 1 Fill four sterilized 8-ounce jars 3/4 of the way with mushrooms. Place 1 thyme sprig and some serrano pepper slices on top.
2. 2 Combine white wine, water, kosher salt, sugar, garlic, peppercorns, coriander seeds, and lemon zest in a small saucepan over medium-low heat. Simmer, stirring occasionally, until sugar dissolves, about 5 minutes. Remove from heat and pour over mushroom mixture in each jar.
3. 3 Tightly seal each jar and transfer to the refrigerator. Chill until flavors meld, 1 to 2 days.

By Luba

Ingredients

• ✓ garlic
• white vinegar
• water
• white sugar
• salt
• mustard seed
• dill
• black peppercorn
• habanero pepper flakes
• habanero pepper
• avocado

Instructions

1. 1 Combine vinegar and water in a saucepan. Stir in sugar and salt; add mustard seeds, dill, peppercorns, and habanero pepper flakes. Bring to a boil; stir until sugar and salt are dissolved. Remove from heat; cool to room temperature, about 15 minutes.
2. 2 Divide habanero peppers and garlic clove between 2 canning jars. Divide avocado slices evenly between jars.
3. 3 Stir vinegar mixture to evenly disburse seasoning; pour into jars. Close lids and place in the refrigerator. Chill until flavors combine, about 24 hours.

By Buckwheat Queen

Ingredients

• ✓ garlic
• okra
• cider vinegar
• water
• red pepper flakes
• paprika
• salt
• szechuan peppercorn

Instructions

1. 1 Wash the okra, rubbing lightly to remove any grit and fuzz. Sterilize 2 (1 quart ) canning jars and lids in boiling water for at least 10 minutes, allow to cool before filling with okra.
2. 2 Combine the cider vinegar, water, garlic, red pepper flakes, smoked paprika, salt, and peppercorns to a boil in a large pot over medium-high heat. Reduce the temperature and simmer for 15 minutes. Remove from the heat.
3. 3 Pack fresh, cleaned okra loosely into the jars. Pour the hot brine over the okra, filling the jars to the top. Seal jars, making sure you have cleaned the jar's rims of any residue. Store the jars in the refrigerator. Allow contents to pickle at least one week minimum before eating, two weeks is best.

By weatherman

Ingredients

• ✓ garlic
• egg
• chicken stock
• baking mix
• pattypan squash
• onion
• parmesan cheese
• vegetable oil

Instructions

1. 1 Combine eggs and chicken stock in a large bowl; whisk in baking mix until moistened and no dry bits remain. Add squash, onion, Parmesan cheese, and garlic; stir until batter is evenly mixed. Set aside for 5 minutes.
2. 2 Heat oil in a large skillet to 350 degrees F (175 degrees C).
3. 3 Drop batter in batches, ¼ cup per pancake, into hot oil; cook until pancakes are golden brown, 2 to 3 minutes per side. Transfer pancakes to a brown paper bag-lined surface to drain. Repeat with remaining batter.

By Candice

Ingredients

• ✓ garlic
• turkey wing
• salt-free seasoning blend
• paprika
• celery salt
• salt
• black pepper
• onion

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Pat turkey wings dry with paper towels; cut into 3 or 4 pieces. Mix seasoning blend, paprika, celery salt, salt, and pepper together in a small bowl. Coat wing pieces lightly with seasoning mixture. Place wing pieces in a 9x13-inch baking dish; spread onion and garlic over wings. Cover with aluminum foil.
3. 3 Place baking dish in center of preheated oven; bake until wings are easily pierced with a fork, about 2 1/2 hours. Raise oven temperature to 350 degrees F (175 degrees C); remove aluminum foil. Bake until wings are well-browned, 15 to 20 minutes more.

By BrooklynKim

Ingredients

• ✓ garlic
• hash brown potato
• cheddar cheese
• cream of chicken soup
• sour cream
• onion
• milk
• seasoned salt
• cheese-flavored cracker

Instructions

1. 1 Gather all ingredients.
2. 2 Mix hash brown potatoes, Cheddar cheese, condensed soup, sour cream, onion, milk, seasoned salt, garlic, and 1/2 cup cheese-flavored crackers in a slow cooker.
3. 3 Cook on Low, stirring occasionally until cooked through, about 2 hours. Stir and top with remaining 1/2 cup cheese-flavored crackers.

By Kimba

Ingredients

• ✓ garlic
• all-purpose flour
• baking powder
• salt
• italian seasoning
• thyme
• white sugar
• cheddar cheese
• parmesan cheese
• milk
• egg
• vegetable oil
• tomato
• black olive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
2. 2 In a large bowl, stir together flour, baking powder, salt, Italian seasoning, thyme, sugar, Cheddar and Parmesan cheeses. In a separate bowl, mix together 1/2 cup reserved tomato juice, milk, eggs, oil and garlic. Combine liquid and dry mixtures. Fold in chopped tomatoes and olives. Pour batter into prepared pan.
3. 3 Bake in preheated oven for 60 minutes or until toothpick inserted into center of the loaf comes out clean.

By Tanja Miller

Ingredients

• ✓ garlic
• olive oil
• mushroom
• red onion
• balsamic vinegar
• worcestershire sauce
• salt
• black pepper
• white sugar

Instructions

1. 1 Heat olive oil in a saucepan over medium heat; add mushrooms, onion, garlic, balsamic vinegar, Worcestershire sauce, salt, and black pepper. Bring mixture to a simmer and cook until liquid is 2/3 reduced, about 10 minutes; sprinkle with sugar. Cook and stir until sugar is dissolved, 1 to 3 minutes.

By TIFFSPA1

Ingredients

• ✓ garlic
• venison
• beer
• soy sauce
• worcestershire sauce
• salt
• curry powder
• black pepper
• ginger

Instructions

1. 1 Trim and discard any fat or gristle from venison.
2. 2 Combine beer, soy sauce, Worcestershire sauce, salt, garlic, curry powder, black pepper, and ginger in a medium stainless steel bowl; add venison and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator 8 hours to overnight.
3. 3 Remove venison from marinade and shake off excess. Discard remaining marinade.
4. 4 Place venison on the racks of a dehydrator leaving room for air to circulate.
5. 5 Dehydrate venison according to manufacturer's instructions until reaches desired consistency, 6 to 8 hours.

By Phillip Miller

Ingredients

• ✓ garlic
• pickling cucumber
• water
• white vinegar
• sugar
• pickling spice
• dill
• pickling salt
• horseradish root

Instructions

1. 1 Soak cucumbers in ice-cold water, 2 to 3 hours. Drain.
2. 2 Inspect five 1-quart jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until brine is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Bring 7 cups water, vinegar, sugar, and pickling spices to a boil in a separate large pot, stirring occasionally until sugar dissolves.
4. 4 Place about 3 dill sprigs, 1 tablespoon pickling salt, 2 garlic cloves, and 2 horseradish strips into each sterilized jar.
5. 5 Trim ends from cucumbers; cut a slit in skin of each so brine can soak in and air can get out. Pack cucumbers into the prepared jars; pour boiling brine over top, filling to within ½ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot; fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Remove pot from the heat; process until water is cool.
7. 7 Remove jars from the stockpot; rest, several inches apart, to cool. Press centers of lids with a finger to ensure lids do not move up or down. Refrigerate any unsealed jars. Remove rings for storage and store in a cool, dark area.

By SHAWN

Ingredients

• ✓ garlic
• cream cheese
• mayonnaise
• horseradish
• onion
• lemon juice
• hot pepper sauce
• crabmeat
• white pepper
• pretzel
• colby jack cheese

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Beat cream cheese, mayonnaise, and horseradish in a large bowl until smooth. Stir in garlic, onion, lemon juice, and hot pepper sauce. Gently fold in the crabmeat, and season with white pepper to taste. Spoon mixture evenly over the pretzels, and sprinkle each with 1/2 cup shredded cheese.
3. 3 Place pretzels in the preheated oven until the cheese is melted and the topping is bubbly, about 20 minutes.

By Ms Chef Esh

Ingredients

• ✓ garlic
• olive oil
• spinach
• chicken breast
• ricotta cheese
• parmesan cheese
• garlic salt
• onion powder
• italian seasoning
• salt
• pepper
• bacon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until it begins to brown, about 30 seconds. Quickly stir in spinach, and continue cooking until the spinach has wilted. Transfer the mixture into a bowl, and set aside to cool.
3. 3 Slice through the chicken breast horizontally to within 1/2 inch of one long edge, then open the meat like a book. Place each opened chicken breast in between two pieces of plastic wrap, and pound with a meat mallet to a thickness of 1/4 inch.
4. 4 Stir the ricotta cheese, Parmesan cheese, Italian seasoning, garlic salt, and onion powder into the cooked spinach until blended. Evenly divide this mixture among the chicken breasts, then roll each into an oblong shape, like a burrito, tucking in the ends. Season to taste with salt and pepper, and sprinkle with Italian seasoning. Wrap each breast with 2 strips of bacon, and secure with toothpicks. Place into the prepared pan.
5. 5 Bake in preheated oven until the bacon is brown and crispy, and the chicken is no longer pink, 45 to 60 minutes. Remove from oven, and allow to rest for 5 to 10 minutes before removing toothpicks and serving.

By Kitty KaBoom

Ingredients

• ✓ garlic
• cucumber
• onion
• green bell pepper
• salt
• white sugar
• cider vinegar
• mustard seed
• turmeric
• celery seed
• clove

Instructions

1. 1 Mix cucumbers, onions, green bell peppers, garlic, and salt together in a large bowl. Allow to stand approximately 3 hours.
2. 2 Mix sugar, cider vinegar, mustard seed, turmeric, celery seed, and whole cloves together in a large saucepan; bring to a boil over high heat.
3. 3 Drain any liquid from the cucumber mixture. Stir cucumbers into the boiling vinegar mixture. Remove from heat shortly before the combined mixture comes to a boil.
4. 4 Transfer into sterile screw-top jars; seal and chill in the refrigerator until ready to serve.
5. 5 Enjoy!

By David

Ingredients

• ✓ garlic
• russet potato
• olive oil
• salt
• olive oil
• onion
• salt
• red chile
• paprika
• tomato
• mayonnaise

Instructions

1. 1 Combine potatoes, 2 cups olive oil, and 3 teaspoons salt in a large cold skillet. Heat on low and cook until potatoes are softened, 12 to 15 minutes. Increase heat to high and fry until golden, 5 to 6 minutes. Drain on paper towels.
2. 2 Heat 3 tablespoons olive oil in a large saucepan over medium heat. Cook and stir onion with 1 teaspoon salt in the hot oil until onion has softened, 3 to 4 minutes. Add garlic, chile, and smoked paprika; simmer for 1 to 2 minutes. Stir in tomatoes and return to a simmer. Transfer tomato mixture to a blender, cover, and puree until tomato sauce is smooth.
3. 3 Serve patatas bravas with tomato puree and and mayonnaise for dipping.

By Allrecipes

Ingredients

• ✓ garlic
• all-purpose flour
• cayenne pepper
• salt
• black pepper
• egg
• vegetable oil
• chicken breast
• hot sauce
• butter

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk flour, cayenne pepper, salt, and pepper together in a bowl. Beat eggs together in a separate bowl.
3. 3 Dip chicken pieces in egg; transfer chicken to flour mixture and coat completely. Heat oil in a saucepan over medium heat.
4. 4 Fry coated chicken pieces in hot oil, working in batches, until no longer pink in the center, about 3 minutes per side; drain on a paper towel-lined plate.
5. 5 Combine hot sauce, garlic, and butter in a microwave-safe bowl; heat in the microwave until butter is melted and sauce is warm, about 1 minute.
6. 6 Serve hot sauce mixture as a dipping sauce or pour over buffalo chicken bites.

By dayday76

Ingredients

• ✓ garlic
• pickling cucumber
• water
• white vinegar
• dill
• white sugar
• salt
• pickling spice
• dill seed
• red pepper flakes
• dill weed

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes in a large bowl. Stir and let sit at room temperature until sugar and salt dissolve, about 2 hours.
3. 3 Transfer cucumbers to 3 wide-mouth, 1 1/2-pint jars, placing 4 cucumbers into each jar. Add enough vinegar mixture to cover cucumbers. Place 1 sprig of fresh dill into each jar and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.

By FAIRYFAHRENHOLZ

Ingredients

• ✓ garlic
• cotija cheese
• mayonnaise
• crema
• red chili pepper paste
• cilantro
• cooking oil
• corn
• salt
• black pepper
• butter
• lime

Instructions

1. 1 Mix Cotija cheese, mayonnaise, crema, chili pepper paste, cilantro, and garlic in a large bowl. Cover and chill in the refrigerator.
2. 2 Carefully peel back the husks of each ear of corn 3/4 of the way. Remove as much silk as you can without pulling the husks off. Pull the husks back up.
3. 3 Heat cooking oil in a large skillet over high heat. Add ears of corn, rotating when sides are charred, about every 5 minutes. Sprinkle each side under the husks with salt and pepper.
4. 4 Mix melted butter into the chilled cheese mixture. Peel corn husks back without detaching. Use a spoon to coat the corn with the cheese mixture on all sides. Serve with lime wedges.

By TheElusivePastry