Type what you have

Ingredients

• ✓ garlic
• butter
• parmesan cheese
• black pepper
• baguette
• parsley

Instructions

1. 1 Preheat a grill to high heat.
2. 2 Mix together butter, garlic, Parmesan cheese, and pepper in a bowl.
3. 3 Spread the butter mixture generously on the baguette slices.
4. 4 Place slices on the preheated grill and cook until butter is melted and bread is lightly brown, about 30 seconds.
5. 5 Sprinkle with parsley and serve immediately.

By ghada faris

Ingredients

• ✓ garlic
• olive oil
• french bread baguette
• parmigiano-reggiano cheese
• italian seasoning
• paprika
• black pepper
• salt
• cayenne pepper

Instructions

1. 1 Stir olive oil and garlic together in a small bowl until combined. Let sit at room temperature until flavors are infused, about 3 hours.
2. 2 Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with a silicone baking mat.
3. 3 Place bread cubes in a large bowl. Pour garlic oil through a strainer onto bread; toss until bread is evenly coated with oil. Add 1/2 cup Parmigiano-Reggiano cheese, Italian seasoning, paprika, black pepper, salt, and cayenne pepper; toss to coat. Spread bread cubes out in a single layer on the prepared baking sheet.
4. 4 Bake in the preheated oven for 15 minutes. Turn croutons and bake for 15 minutes more. Push croutons together with a spatula to form a compact rectangle on the baking sheet. Sprinkle remaining 1/4 cup Parmigiano-Reggiano cheese over the top. Continue baking until cheese is melted and croutons are crunchy, 10 to 15 minutes more.

By John Mitzewich

Ingredients

• ✓ garlic
• water
• active dry yeast
• white sugar
• all-purpose flour
• fennel seed
• salt
• red pepper flake
• onion

Instructions

1. 1 Combine water, yeast, and sugar in a measuring cup. Mix well. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Whisk flour, fennel seeds, salt, red pepper flakes, onion, and garlic together in a large bowl making sure any flour clumps are broken up. Slowly pour in yeast mixture; stir.
3. 3 Knead dough by hand until well combined and an even consistency is reached. Transfer dough to an oiled bowl, turn to coat. Cover bowl with plastic wrap; rest on the countertop, 10 to 14 hours.
4. 4 Turn dough out onto the counter; knead once more. Let rise, 30 to 60 minutes.
5. 5 Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Sprinkle bottom of an oven-safe Dutch oven with flour, cover with the lid, place in the oven while preheating.
6. 6 Remove Dutch oven from oven. Carefully place dough in the pot; cover with the lid.
7. 7 Bake in the preheated oven for 30 minutes. Remove the lid; continue to bake until golden, about 30 minutes more. Transfer to a rack to cool.

By Marvelous Munch

Ingredients

• ✓ garlic
• olive oil
• butter
• green onion
• chickpea flour
• water
• salt
• black pepper
• nutmeg
• gruyere cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Brush a 9-inch tart pan with 2 tablespoons olive oil and place in the oven to warm up.
2. 2 Melt 1 tablespoon butter in a medium skillet over medium heat. Add green onion and garlic. Cook and stir until softened, about 5 minutes. Remove from heat.
3. 3 Mix chickpea flour with lukewarm water until smooth. Set aside for 20 minutes at room temperature.
4. 4 Skim foam from the top of chickpea-water mixture. Add remaining 2 tablespoons of olive oil. Mix in onion-garlic mixture. Season with salt, pepper, and nutmeg. Add Gruyere cheese and mix well. Remove tart tin from oven and pour in chickpea mixture.
5. 5 Bake it in the preheated oven until crispy, about 15 minutes. Remove from the oven and cut into triangles before serving.

By Fioa

Ingredients

• ✓ garlic
• olive oil
• olive oil
• baguette
• mayonnaise
• lemon zest
• lemon juice
• worcestershire sauce
• parmesan cheese
• chicken breast
• salt
• black pepper
• baby salad green
• romaine

Instructions

1. 1 Adjust oven rack to center position and heat oven to 425 degrees.
2. 2 Mince garlic in a food processor or blender. With motor running, slowly add 1/2 cup of the olive oil. Continue to process for about 30 seconds, then strain oil through a fine-mesh strainer. Add 2/3 of the garlic back into the oil, and reserve remaining garlic for the dressing.
3. 3 Arrange bread on a wire rack set over a baking sheet. Brush garlic oil over bread. Toast until crisp and golden, about 7 minutes. Meanwhile, whisk mayonnaise, lemon zest and 2 Tbs. lemon juice, Worcestershire, grated Parmesan, and reserved garlic in a small bowl. (It can be covered and refrigerated for several hours.)
4. 4 When ready to serve, toss dressing with chicken; season to taste with salt and pepper. Toss salad with remaining 2 tsps. of olive oil, and salt and pepper to taste. Drizzle in remaining 1 Tb. lemon juice; toss again. Top each toast with a portion of greens, chicken and a Parmesan shaving. (Toasts can stand uncovered for up to 2 hours.)

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ garlic
• water
• sugar
• active dry yeast
• butter
• bread flour
• yogurt
• salt
• cilantro

Instructions

1. 1 Combine water, sugar, and yeast in a bowl. Let stand until yeast softens and forms a creamy foam, about 15 minutes.
2. 2 Heat butter in a pan over medium heat until melted and sizzling. Quickly mix in garlic and remove from the heat.
3. 3 Add bread flour, yogurt, salt, and 1 tablespoon garlic butter to yeast mixture; stir with a wooden spoon until a shaggy dough forms. Knead by hand until dough pulls away from the sides of the bowl, adding more water or flour as needed. Turn dough out onto the counter and continue kneading until it forms a smooth ball, 3 to 4 minutes.
4. 4 Place dough into a large bowl and drizzle a few spoons garlic butter over top. Cover and let rise until doubled in volume, about 2 hours.
5. 5 Punch dough down and turn out onto the counter. Shape into a rough rectangle and cut into 6 pieces. Roll each piece into a ball and lightly dust with flour. Cover with plastic wrap and proof until slightly puffy, 15 to 20 minutes.
6. 6 Preheat a cast iron skillet over medium heat until very hot, 5 to 10 minutes.
7. 7 Meanwhile, roll each piece proofed dough into a 1/8-inch-thick oval. Sprinkle some cilantro on top and press lightly to adhere.
8. 8 Working in batches, cook naan in the hot skillet until large bubbles form, 1 to 2 minutes. Flip, press gently, and continue to cook until bubbles on the bottom are charred, 2 to 3 minutes more.
9. 9 Brush naan with more garlic butter before serving.

By John Mitzewich

Ingredients

• ✓ garlic
• tomato juice
• water
• instant yeast
• vegetable oil
• honey
• parsley
• green onion
• carrot
• salt
• bread flour

Instructions

1. 1 Gather the ingredients.
2. 2 Heat tomato juice and water in a saucepan over low heat until warm to the touch; pour into a large warmed bowl. Add yeast and honey; stir to dissolve yeast. Allow to rest until yeast is creamy, about 10 minutes.
3. 3 Mix in oil, parsley, onion, garlic, carrot, and salt. Add 1 cup of the flour, and stir until smooth. Add more flour, until a firm dough is formed. Knead five minutes on a lightly floured surface.
4. 4 Place dough in a greased bowl, and turn to coat the surface completely. Allow to rise in a warm place until doubled in size, about 1 hour. Grease two 9x5-inch loaf pans.
5. 5 Punch down dough and turn out onto a lightly floured surface; divide dough in half. Form two loaves and place in prepared loaf pans. Allow to rise until loaves have doubled in size, another 45 minutes.
6. 6 Preheat the oven to 400 degrees F (220 degrees C). Bakes loaves in the preheated oven until golden brown, about 30 minutes. Remove loaves from pans and transfer to a wire rack to cool.

By Jerry La Cross

Ingredients

• ✓ garlic
• olive oil
• butter
• water
• milk
• salt
• tapioca flour
• parmesan cheese
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Combine olive oil, water, milk, and salt in a large saucepan and place over high heat.
2. 2 Bring to a boil and immediately remove from the heat.
3. 3 Stir in tapioca flour and garlic, stirring until smooth. Set aside to rest for 10 to 15 minutes.
4. 4 Stir cheese and eggs into tapioca mixture until combined; the dough will be chunky, like cottage cheese.
5. 5 Drop dough by 1/4 cup-size balls onto an ungreased baking sheet.
6. 6 Bake in the preheated oven until the tops are lightly browned, 15 to 20 minutes.
7. 7 Serve and enjoy!

By GLOJAO

Ingredients

• ✓ garlic
• water
• active dry yeast
• all-purpose flour
• salt
• olive
• herb
• garlic powder
• olive oil
• salt
• parsley

Instructions

1. 1 Combine water and yeast in a large bowl. Add 1 cup flour and 1/2 tablespoon salt. Stir using a wooden spoon until combined. Stir in olives, reserved herbs and garlic, and garlic powder until incorporated. Add remaining flour 1 cup at a time, stirring until thoroughly combined. Cover the bowl with plastic wrap and set in a warm spot to rise for 1 hour.
2. 2 Add 1 tablespoon olive oil to an 8-inch cast iron skillet and spread to coat the bottom and sides. Flour your hands. Remove plastic wrap from the bowl, transfer dough to the prepared skillet, and shape into a disc. Cover with a kitchen towel and let stand for 30 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Drizzle remaining 1 tablespoons olive oil on top of the loaf and sprinkle with salt and parsley. Score the top of loaf with a knife.
5. 5 Bake in the preheated oven until the top is nicely browned, 30 to 35 minutes. Remove bread from the oven and turn on to a wire rack to cool before serving, about 20 minutes.

By Mitch Hendricks

Ingredients

• ✓ garlic
• red bell pepper
• tomato
• olive oil
• jalapeno pepper
• salt
• semolina
• salt
• water
• olive oil
• olive oil

Instructions

1. 1 Preheat your oven's broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.
2. 2 Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
3. 3 Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls.
4. 4 For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.
5. 5 To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!

By Corey Habbas

Ingredients

• ✓ garlic
• water
• water
• olive oil
• bread flour
• sugar
• salt
• active dry yeast
• olive oil
• parmesan cheese
• parsley
• onion powder
• herbes de provence
• salt
• black pepper

Instructions

1. 1 Place 1 cup plus 3 tablespoons water, 1 tablespoon olive oil, bread flour, white sugar, 1 teaspoon salt, and active dry yeast, respectively, in the pan of a bread machine. Select pizza cycle; press Start.
2. 2 Combine crushed garlic and 1/3 cup olive oil in a small bowl. Set aside to let it steep, about 30 minutes.
3. 3 Combine Parmesan cheese, parsley, onion powder, and herbes de Provence in another small bowl.
4. 4 Preheat oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet with olive oil.
5. 5 Deflate dough and turn out into the baking sheet. Stretch dough gently out to 1/2-inch thickness, using your fingers to make dimples that will hold the toppings.
6. 6 Pour garlic and oil mixture onto dough and spread it evenly over the dough and edges with your hands. Sprinkle Parmesan cheese mixture evenly on top. Sprinkle dough with salt and freshly ground black pepper.
7. 7 Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer from the baking sheet to a rack. Let cool, 5 minutes. Cut into squares with a pizza cutter.

By Amy Beth McMaster

Ingredients

• ✓ garlic
• lemon juice
• olive oil
• yellow mustard
• oregano

Instructions

1. 1 Whisk lemon juice, olive oil, garlic, mustard, and oregano in a bowl.

By Ginger Paro

Ingredients

• ✓ garlic
• ground chicken
• oregano
• olive tapenade
• feta cheese
• salt
• black pepper

Instructions

1. 1 Mix chicken, oregano, tapenade, feta cheese, and garlic together in a bowl; form into 4 patties. Season burgers with salt and pepper.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate with olive oil.
3. 3 Cook patties until charred on bottom, about 5 minutes. Flip the burgers and finish cooking, refraining from flattening with your spatula until no longer pink in the middle, about 5 minutes more. Drain on a plate lined with paper towels before serving.

By Jeanette

Ingredients

• ✓ garlic
• olive oil
• apple cider vinegar
• honey
• tahini
• salt
• italian seasoning
• black pepper

Instructions

1. 1 Blend olive oil, vinegar, honey, tahini, garlic, salt, Italian seasoning, and black pepper together in a blender until smooth.
2. 2 Pour dressing into a bowl, cover with plastic wrap, and refrigerate until the flavors blend, at least 1 hour.

By Cari Pow

Ingredients

• ✓ garlic
• cooking spray
• ground turkey
• spinach
• feta cheese
• egg

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Mix together turkey, spinach, feta, eggs, and garlic in a large bowl until well combined; form into 8 patties.
3. 3 Cook patties on the preheated grill on both sides until no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center of patties should read at least 165 degrees F (74 degrees C).

By FoodieGeek

Ingredients

• ✓ garlic
• olive oil
• lemon
• thyme
• black pepper
• chicken thigh

Instructions

1. 1 Whisk olive oil, lemon juice, garlic, thyme, and pepper together in a bowl and pour into a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes to 1 hour.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove chicken thighs from the marinade and shake off excess. Discard the remaining marinade.
4. 4 Cook until chicken is no longer pink in the center and the juices run clear, 4 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By westcoastcook

Ingredients

• ✓ garlic
• chicken breast
• lemon juice
• honey
• olive oil
• oregano

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Place chicken breast halves into prepared baking dish. Whisk lemon juice, honey, olive oil, garlic, and oregano together in a bowl and pour the mixture over chicken breasts.
3. 3 Bake in the preheated oven until chicken is no longer pink inside, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a breast reads 180 degrees F (80 degrees C), about 45 minutes. Baste chicken with pan juices every 15 minutes while baking.

By samanathon

Ingredients

• ✓ garlic
• chickpea
• lemon
• lemon juice
• vegetable bouillon
• water
• tamari

Instructions

1. 1 Combine chickpeas, garlic, lemon zest, lemon juice, and bouillon in a food processor. Process until smooth. Add water as needed if hummus is too thick. Add tamari to taste.

By Mary Maynard

Ingredients

• ✓ garlic
• olive oil
• balsamic vinegar
• salmon
• garlic salt
• cilantro
• basil

Instructions

1. 1 Mix oil and vinegar together in a small bowl.
2. 2 Arrange salmon fillets in a shallow baking dish. Rub garlic over salmon, then pour oil and vinegar mixture over top, turning once to coat. Season with garlic salt, then scatter cilantro and basil over top. Let sit for 10 minutes.
3. 3 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Remove salmon from marinade and shake off excess. Discard all but a few tablespoons remaining marinade.
5. 5 Broil salmon in the preheated oven, turning once and brushing occasionally with reserved marinade up until the last 4 minutes, until fish is browned on both sides and flakes easily with a fork, 10 to 12 minutes.

By ARIEL1O1

Ingredients

• ✓ garlic
• lemon
• olive oil
• italian seasoning
• salt
• black pepper
• artichoke heart

Instructions

1. 1 Combine lemon juice, oil, garlic, Italian seasoning, salt, and pepper in a jar. Seal the jar and shake until oil and lemon juice emulsify.
2. 2 Remove the lid and add artichoke hearts. Seal again and shake until artichoke hearts are completely coated.
3. 3 Serve immediately, or if you like them cold, chill in the refrigerator for at least 1 hour before serving.

By KnifeForkandaSpoon

Ingredients

• ✓ garlic
• red onion
• marjoram
• rosemary
• kosher salt
• black pepper
• ground beef
• ground lamb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Process red onion in a food processor until finely minced. Scoop onion into a piece of cheesecloth and squeeze it to release as much moisture as possible.
3. 3 Return onion to the food processor. Add garlic and process until the garlic is well integrated. Blend in marjoram, rosemary, salt, and pepper.
4. 4 Gradually blend ground beef and ground lamb with the onion and seasoning mixture by alternately adding small amounts of each meat to the mixture and processing until well incorporated before adding the next batch.
5. 5 Firmly pack the meat mixture into a 9x5-inch loaf pan, assuring no air pockets are trapped in the meat.
6. 6 Bake in the preheated oven until no longer pink in the center, about 1 hour 15 minutes. An instant-read thermometer inserted into the center should read at least 175 degrees F (80 degrees C).
7. 7 Drain grease and slice thinly to serve.

By Lan Sutton

Ingredients

• ✓ garlic
• olive oil
• salmon
• olive oil
• tomato
• balsamic vinegar
• basil

Instructions

1. 1 Heat 1 teaspoon olive oil in a saucepan over medium heat. Cook salmon in the hot oil until cooked through and flakes easily with a fork, 5 to 7 minutes per side.
2. 2 Heat 2 tablespoons olive oil in a separate saucepan over medium heat; add garlic and cook until fragrant, about 1 minute. Add tomatoes; cook until heated through, about 5 minutes. Pour balsamic vinegar into tomato mixture; add basil. Cook and stir tomato mixture until flavors blend, about 3 minutes.
3. 3 Place salmon on a plate and top with tomato sauce.

By Honour232

Ingredients

• ✓ garlic
• chickpea
• lemon juice
• olive oil
• cumin
• salt
• sesame oil

Instructions

1. 1 Gather all ingredients.
2. 2 Blend chickpeas, lemon juice, olive oil, garlic, cumin, salt, and sesame oil in a food processor.
3. 3 Stream reserved chickpea liquid into the mixture as it blends until desired consistency is achieved.
4. 4 Serve with pita chips or veggies.

By Chelsey

Ingredients

• ✓ garlic
• chickpea
• olive oil
• oregano
• lemon juice
• lemon zest
• parsley
• sea salt

Instructions

1. 1 Place chickpeas in a bowl. Add olive oil, oregano, lemon juice, lemon zest, parsley, garlic, and sea salt and mix well. Marinate chickpeas in the refrigerator, 8 hours to overnight.

By Rita Spangler

Ingredients

• ✓ garlic
• penne pasta
• basil oil
• olive oil
• grape tomato
• pepper jack cheese
• mozzarella cheese
• parmesan cheese
• basil

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of water to a rolling boil over high heat. Cook pasta in boiling water until cooked through but still firm to the bite, about 10 minutes. Drain and set aside.
3. 3 Heat both oils in a large skillet over medium-high heat. Add garlic and cook until soft, 1 to 2 minutes.
4. 4 Add tomatoes, reduce heat to medium, and simmer for 10 minutes.
5. 5 Stir in pepper Jack, mozzarella, and Parmesan cheese.
6. 6 When cheese begins to melt, mix in cooked penne pasta.
7. 7 Season with fresh basil.

By Elisa Stamm

Ingredients

• ✓ garlic
• cream cheese
• lemon juice
• italian seasoning
• hummus
• roma tomato
• cucumber
• kalamata olive
• red onion
• feta cheese

Instructions

1. 1 Mix cream cheese, garlic, lemon juice, and Italian seasoning together. Spread mixture onto the bottom of a round 10-inch dish. Spread hummus on top.
2. 2 Mix tomatoes, cucumbers, olives, and red onion together in a bowl; spread over the hummus. Sprinkle feta cheese on top. Refrigerate for at least 1 hour.

By Debbie

Ingredients

• ✓ garlic
• parsley
• olive oil
• oregano
• lemon
• red snapper
• salt
• black pepper

Instructions

1. 1 Mix parsley, olive oil, oregano, lemon zest, and garlic together in a small bowl.
2. 2 Rinse red snappers and pat dry with paper towels. Cut 3 diagonal slits across the top of each fish, cutting almost to the bone. Season the cavities with salt and pepper.
3. 3 Rub the parsley mixture on the inside and top of the fish, pushing the mixture into the slits. Place the fish in the center of the grill pan; season with salt and pepper.
4. 4 Place the grill pan in the Panasonic Countertop Induction Oven and press "Auto Cook." Select the Fish setting, 3, and 1-pound serving. Cook until an instead-read thermometer inserted into the center reads at least 130 degrees F (54 degrees C), about 20 minutes. Adjust time as needed. Serve with lemon slices.

By Kim's Cooking Now

Ingredients

• ✓ garlic
• olive oil
• yogurt
• lemon juice
• paprika
• black pepper
• cayenne pepper
• white sugar
• feta cheese

Instructions

1. 1 Combine olive oil, yogurt, lemon juice, paprika, garlic, black pepper, cayenne pepper, and sugar in a food processor; pulse mixture until smooth. Add a couple of feta cubes at a time, processing between batches until mixture is thick and smooth.
2. 2 Transfer dip to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.

By Evie

Ingredients

• ✓ garlic
• plain greek yogurt
• lemon
• olive oil
• sriracha hot sauce
• feta cheese
• salt
• black pepper

Instructions

1. 1 Mix yogurt, lemon juice, and garlic together in a bowl. Slowly pour olive oil in a fine stream into yogurt mixture while constantly mixing with a whisk or in a food processor. Whisk Sriracha hot sauce into yogurt mixture; fold in feta cheese. Season dressing with salt and pepper.

By Nerissa RDH

Ingredients

• ✓ garlic
• pine nut
• butter
• spaghetti
• onion
• jasmine rice
• chicken broth
• salt
• black pepper
• parsley

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread pine nuts on a baking sheet.
2. 2 Toast in the preheated oven until golden brown, about 12 minutes.
3. 3 Melt butter in a saucepan over medium-low heat. Increase heat to medium and stir in spaghetti; cook until coated with melted butter and lightly browned, 3 to 5 minutes. Add onion and garlic; cook until tender, about 2 minutes. Stir in rice; cook for 5 minutes.
4. 4 Pour broth into the saucepan. Bring to a boil; cover and cook until rice is tender until liquid has been absorbed, about 20 minutes. Season with salt and pepper.
5. 5 Mix toasted pine nuts and parsley into the rice mixture.

By ebrinx