Type what you have

Ingredients

• ✓ garlic
• bacon
• mushroom
• green bean
• soy sauce

Instructions

1. 1 Place bacon into a large saucepan over medium heat. Cook until browned, stirring occasionally. Add mushrooms and garlic, and reduce the heat to medium-low. Let cook for a few minutes to soften mushrooms. Stir in green beans and soy sauce, and heat through.

By hollye02

Ingredients

• ✓ garlic
• vegetable stock
• red wine
• mushroom
• green onion

Instructions

1. 1 Pour stock into a saucepan or fondue pot over medium heat; bring to a simmer. Add wine, mushrooms, green onions, and garlic. Simmer until broth is aromatic, about 15 minutes.

By gerke627

Ingredients

• ✓ garlic
• rosemary
• oregano
• salt
• black pepper
• pork tenderloin

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Combine garlic, rosemary, oregano, salt, and pepper in a small bowl.
4. 4 Rub spice mixture all over pork tenderloin. Place on a wire rack over a baking sheet.
5. 5 Bake in the preheated oven until pork is slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from the oven and let stand for 5 minutes before slicing.

By BMG

Ingredients

• ✓ garlic
• egg yolk
• olive oil
• salt
• black pepper
• lemon juice

Instructions

1. 1 Whisk eggs in a medium bowl until well beaten. Stir in garlic. Gradually add oil in a thin stream, whisking constantly until light and creamy. Season with salt and pepper. Stir in lemon juice.

By Maryellen

Ingredients

• ✓ garlic
• green bean
• almond
• butter
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Place beans into a microwave-safe casserole dish with enough water to cover the bottom. Microwave on high power until almost tender, 8 to 10 minutes. Drain in a colander and refresh under cold running water to keep them bright green in color.
3. 3 Heat a frying pan over medium heat. Add almonds and cook until just starting to turn golden, about 3 to 5 minutes, watching closely so as to not burn.
4. 4 Take pan off of heat and add butter to melt. Return to heat and add garlic. Mix in green beans, season with salt and pepper, and continue to stir until heated through, 3 to 5 minutes.
5. 5 Enjoy!

By judilicious

Ingredients

• ✓ garlic
• potato
• salt
• heavy cream
• black pepper
• nutmeg
• gruyere cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place potatoes, garlic, and salt into a large pot; fill with enough water to cover. Bring to a boil; reduce heat to medium and simmer potatoes until tender but not mushy, 8 to 10 minutes. Use a slotted spoon to transfer about half the potatoes into a 9x13-inch baking dish.
3. 3 Pour 1/2 of the cream over the potatoes and season with black pepper and nutmeg; sprinkle 1/2 of the Gruyère cheese on top. Layer the remaining potatoes on top and season with black pepper and nutmeg. Pour over remaining cream and sprinkle with remaining Gruyère cheese.
4. 4 Bake in the preheated oven until cheese is golden brown on top, about 1 hour.

By Celeste

Ingredients

• ✓ garlic
• olive oil
• mustard
• lemon
• orange
• basil
• white wine
• tiger prawn

Instructions

1. 1 In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
2. 2 Heat an outdoor grill to high heat.
3. 3 Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.
4. 4 If desired, reserve marinade; transfer to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Serve with prawns.

By kathie

Ingredients

• ✓ garlic
• cooking spray
• steelhead trout fillet
• white wine
• dijon mustard
• lemon juice
• dill weed
• lemon pepper seasoning

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Arrange trout fillets in the baking dish. Mix white wine, Dijon mustard, garlic, lemon juice, dill, and lemon-pepper seasoning in a bowl; spread over the fillets, letting some run underneath the fish.
3. 3 Bake in the preheated oven until the fish is opaque and flakes easily, 10 to 15 minutes.

By Nora

Ingredients

• ✓ garlic
• butter
• helix snail
• parsley
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter over medium-low heat in a saucepan. Add snails, garlic, and parsley; cook and stir for 3 to 4 minutes.
3. 3 Place 1 snail along with some sauce in each cup of an escargot pan. Sprinkle tops with Parmesan cheese, salt, and pepper.
4. 4 Bake in the preheated oven until cheese is melted, bubbling, and lightly browned, about 10 minutes.

By Linda klopatek

Ingredients

• ✓ garlic
• butter
• lemon
• red pepper flakes
• white wine
• black pepper
• mussel
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large stockpot over medium heat. Add garlic and let sizzle for about 30 seconds. Stir in lemon zest and red pepper flakes for about 45 seconds.
3. 3 Quickly pour wine into the pot and season with black pepper. Bring sauce to a boil; add mussels and cover immediately. Shake pot and let boil for 1 minute.
4. 4 Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover, and cook until all shells are open, 1 to 3 minutes.
5. 5 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ garlic
• potato
• butter
• creme fraiche
• gruyere cheese
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash.
2. 2 Meanwhile, melt butter in a skillet over low heat and cook garlic until lightly browned, 2 to 3 minutes. Add garlic and butter to the mashed potatoes. Stir in until well combined.
3. 3 Add creme fraiche and mix until well combined. Mashed potatoes should still be hot. If mashed potatoes have gotten too cold, quickly heat them over low heat on the stove. Mix in cheese until melted and season with salt and pepper.

By Natasha Titanov

Ingredients

• ✓ garlic
• peking duck leg
• salt
• lemon
• allspice berry
• juniper berry
• thyme
• duck fat

Instructions

1. 1 Season duck legs with kosher salt on both sides. Place in a large resealable bag. Add lemon zest and slices, garlic, allspice berries, juniper berries, and fresh thyme. Seal the bag; massage duck legs through the bag until all of the ingredients are evenly dispersed. Marinate in the refrigerator for 24 hours.
2. 2 Preheat the oven to 200 degrees F (95 degrees C).
3. 3 Remove duck legs from the marinade. Rinse them off and pat dry. Place remaining marinade ingredients in the bag in the an oven-safe dish, preferably enameled cast iron or glass, just large enough to hold the legs in a single layer. Arrange legs skin-side down in the dish.
4. 4 Pour duck fat into a small saucepan and warm over low heat until liquid. Pour over legs until they are completely covered. If the legs are not covered, add olive oil until they are. As the legs cook, more fat will be rendered from the skin. Cover the dish with a lid.
5. 5 Bake in the preheated oven until the meat pulls easily from the bones, 6 to 7 hours.
6. 6 Remove legs from fat and place in a sealable container. You may leave the bones in or remove them. Make sure there is room at the top of the container. Strain all of the solids from the remaining fat and discard the solids. Pour the fat over the duck until it is covered completely. Seal and allow to cool to room temperature. Once cool, refrigerate and let duck meat cure for 2 months. Reserve any leftover duck fat for other uses.

By Bryce Gifford

Ingredients

• ✓ garlic
• cheddar cheese
• swiss cheese
• all-purpose flour
• salt
• black pepper
• beer
• hot pepper sauce

Instructions

1. 1 Combine Cheddar cheese, Swiss cheese, flour, salt, and black pepper in a bowl.
2. 2 Rub cut side of garlic clove around bottom and sides of fondue pot.
3. 3 Pour beer into fondue pot and slowly bring to a simmer over medium-low heat, about 5 minutes.
4. 4 Gradually stir cheese mixture into beer, adding small amounts at a time, until cheese is melted and blended, 10 to 15 minutes. Stir in hot pepper sauce.

By MARNIKINS

Ingredients

• ✓ garlic
• butter
• onion
• chicken liver
• sherry
• cream cheese
• hot sauce
• salt
• pepper

Instructions

1. 1 Melt butter in a medium saucepan over medium heat. Stir in garlic, onion, and chicken livers. Reduce heat to low, and sauté until chicken livers are tender and no longer pink, about 10 minutes.
2. 2 Place chicken liver mixture in a blender; add dry sherry, cream cheese, hot sauce, salt, and pepper. Blend until smooth; transfer to a medium bowl. For best results, cover and chill pâté in the refrigerator for approximately 2 hours before serving.

By MISS AMY

Ingredients

• ✓ garlic
• russet potato
• olive oil
• onion
• butter
• salt
• white pepper
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Peel potatoes and cut them into 1/2-inch slices. Place in a pot and cover with water; bring to a boil. Boil for 2 minutes, then drain and set aside.
3. 3 Heat a large oven-proof skillet over medium-high heat. Pour in olive oil, then add onions. Sauté until lightly caramelized, 8 to 10 minutes. Stir in garlic and sauté until onions are deep brown and garlic is soft. Transfer mixture to a bowl.
4. 4 Place the skillet back on the stove over low heat. Melt butter in the skillet, then cover the bottom with 1/3 of the potatoes. Season with salt and pepper. Cover potatoes with 1/2 of the onion mixture. Cover with 1/2 of the remaining potatoes; season with salt and pepper. Spread remaining onion mixture on top. Cover with remaining potatoes; season with salt and pepper.
5. 5 Bake in the preheated oven until potatoes are tender and browned on top, 10 to 12 minutes.
6. 6 Use a spatula to transfer potatoes to a serving platter. Sprinkle with chopped parsley just before serving.

By Michele O'Sullivan

Ingredients

• ✓ garlic
• ground pork
• milk
• onion
• clove
• allspice
• salt
• pepper
• bread crumb

Instructions

1. 1 Cook ground pork, milk, onion, garlic, cloves, allspice, salt, and pepper in a large saucepan over medium heat for about 1 hour. Stir in bread crumbs and cook for 10 more minutes. Adjust seasonings to taste. Transfer to a small container and keep refrigerated.

By Nans

Ingredients

• ✓ garlic
• escargot
• butter
• mushroom
• white wine
• cream
• flour
• tarragon
• black pepper
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.
2. 2 Place escargots in a small bowl and cover with cold water. Let sit for 5 minutes to remove any canned flavor they may have. Drain escargots and pat dry with a paper towel.
3. 3 Melt butter with garlic in a large skillet over medium-high heat. Add escargots and mushroom caps; cook and stir until mushroom caps begin to soften, about 5 minutes.
4. 4 Whisk together wine, cream, flour, tarragon, and pepper in a small bowl until well combined. Pour into the skillet and bring to a boil. Cook, stirring occasionally, until sauce thickens, about 10 minutes. Remove from the heat.
5. 5 Place mushroom caps into the prepared baking dish, with the tops facing down. Spoon an escargot into each mushroom cap. Pour sauce from the skillet over mushroom caps, then sprinkle grated Parmesan cheese over top.
6. 6 Bake in the preheated oven until cheese has turned golden brown, 10 to 15 minutes.

By CraZee A

Ingredients

• ✓ garlic
• potato
• all-purpose flour
• salt
• black pepper
• chicken breast
• butter
• tarragon
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place potatoes into a large pot and cover with water; bring to a boil. Cook potatoes until partially cooked, about 4 minutes; drain and set aside.
3. 3 Mix together flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a shallow bowl until well combined.
4. 4 Press chicken into flour mixture until evenly coated.
5. 5 Melt butter in a large skillet over medium heat; place chicken in hot butter and sprinkle 1 tablespoon tarragon over chicken. Cook chicken until browned, 3 to 4 minutes per side. Remove from heat.
6. 6 Arrange 1/2 of the potatoes in a large baking dish and top with chicken breasts. Layer remaining potatoes over chicken.
7. 7 Mix together cream, garlic, remaining 1 teaspoon salt, and remaining 1 teaspoon pepper in a bowl until well combined; pour over potatoes and chicken. Sprinkle remaining 1 tablespoon tarragon over potatoes.
8. 8 Bake in the preheated oven until chicken is until no longer pink in the center and the top is golden brown, 45 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let stand for at least 10 minutes before serving.

By Giannina

Ingredients

• ✓ garlic
• vegetable oil
• onion
• cream of mushroom soup
• milk
• worcestershire sauce
• beef meatball
• egg white noodle
• sour cream
• salt
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is almost soft, about 3 minutes.
2. 2 Reduce heat to medium; stir in condensed soup, milk, and Worcestershire sauce. Add meatballs; reduce heat to low and simmer, covered, until tender, 35 to 40 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes; drain.
4. 4 Add sour cream, salt, and pepper to meatballs in sauce. Cook until flavors combine, about 2 minutes. Serve meatballs over noodles.

By Barbara Miller

Ingredients

• ✓ garlic
• herbes de provence
• chicken leg
• chicken thigh
• olive oil
• chicken stock
• honey
• lemon
• thyme
• lavender flower
• cornstarch

Instructions

1. 1 Rub the herbes de Provence into the chicken legs and thighs.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Saute function. Add 2 tablespoons olive oil and sliced garlic. Add chicken legs and thighs to the pot and brown on both sides, 5 to 7 minutes. Remove chicken from pot and set aside. Add chicken stock to the pot and place a rack inside. Return chicken to the pot, on top of the rack. Close and lock the lid; choose high pressure and set the timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 While chicken is cooking, prepare the sauce. Whisk honey, lemon zest, lemon juice, thyme leaves, remaining oil, and lavender flowers together in a small bowl.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to the prepared baking sheet. Brush sauce liberally over the chicken; reserve remaining sauce.
6. 6 Broil chicken in the preheated oven until browned, about 2 minutes, watching carefully to prevent burning.
7. 7 Pour remaining sauce into a small saucepan over medium-high heat. Add one ladleful of liquid from the pressure cooker. Whisk in cornstarch and boil until reduced by half or thickened to your preference, stirring frequently to prevent burning, 1 to 3 minutes. Serve sauce alongside chicken.

By Cambria_Mae

Ingredients

• ✓ garlic
• olive oil
• eggplant
• parsley
• salt
• parmesan cheese
• zucchini
• tomato
• mushroom
• onion
• green bell pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom and sides of a 1 ½-quart casserole dish with 1 tablespoon olive oil.
2. 2 Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until fragrant and golden brown. Add eggplant and parsley; cook and stir until eggplant is tender and soft, about 10 minutes. Season with salt to taste.
3. 3 Spread eggplant mixture evenly across the bottom of the prepared casserole dish; sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with tomatoes, mushrooms, onion, and bell pepper, covering each layer with a sprinkling of salt and cheese.
4. 4 Bake in preheated oven until vegetables are tender, about 45 minutes.

By lynette

Ingredients

• ✓ garlic
• potato
• milk
• heavy cream
• nutmeg
• white pepper
• gruyere cheese
• creme fraiche
• butter
• salt

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
2. 2 Meanwhile heat milk and cream in a saucepan until warmed.
3. 3 Drain potatoes and press through a potato ricer or mash. Season with nutmeg and white pepper. Pour in warm milk and cream. Add grated cheese, creme fraiche, butter, and garlic; mix until well combined and creamy. Season with salt to taste.

By Lena

Ingredients

• ✓ garlic
• mussel
• olive oil
• roma tomato
• green onion
• white wine
• parsley
• margarine
• butter
• salt
• pepper

Instructions

1. 1 Place mussels in a large bowl with enough cold water to cover; soak to remove any dirt or sand, about 20 minutes.
2. 2 Heat olive oil in a large stockpot over medium-low heat. Add garlic; cook 1 minute, but do not brown. Add tomatoes and green onions; cook until almost tender. Stir in wine, parsley, and margarine; bring to a boil. Boil until liquid has reduced by half, about 15 minutes; season with salt and black pepper.
3. 3 Add mussels to the pot, cover, and cook until shells are opened, about 10 minutes. Transfer mussels and sauce to a large serving bowl, discarding any mussels with unopened shells.

By Patti

Ingredients

• ✓ garlic
• pie crust
• potato
• onion
• butter
• red salmon
• thyme
• milk
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 9-inch deep-dish pie pan with one pie crust. Set second pie crust aside.
2. 2 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop.
3. 3 In a medium saucepan, cook onions, garlic, and butter over medium heat until onions become transparent.
4. 4 Add onion mixture, salmon, and thyme to cooked potatoes. Mash all together with milk, adding just enough to bring about a mashed potato consistency. Season with salt and pepper. Spread evenly into the bottom pie crust.
5. 5 Place second pie crust over top of salmon mixture. Cut slits into top crust, then pinch edges of both crusts together. Bake on lower rack of oven for 45 minutes.

By Louise B

Ingredients

• ✓ garlic
• olive oil
• chicken thigh
• italian seasoning
• portobello mushroom
• tomato
• white cooking wine
• heavy cream
• gruyere cheese
• cornstarch
• water
• sweet onion

Instructions

1. 1 Heat olive oil in a nonstick pot over medium heat. Add chicken thighs, Italian seasoning, and garlic; cook until chicken is browned on both sides, about 5 minutes per side. Mix mushrooms and tomato into chicken mixture; reduce heat, cover pot, and cook until mushrooms are softened, about 30 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
3. 3 Drain accumulated juices from chicken-mushroom-tomato mixture into a separate saucepan and transfer chicken-mushroom-tomato mixture to the prepared baking dish.
4. 4 Pour wine into saucepan with juices and bring to a boil. Add cream and Gruyere cheese; cook and stir until cheese is melted and sauce is smooth, 3 to 4 minutes.
5. 5 Stir cornstarch and water together in a small bowl until cornstarch is dissolved; mix into cream sauce until smooth and thickened. Pour sauce over chicken-vegetable mixture; top with onion.
6. 6 Bake in the preheated oven until chicken is no longer pink in the center, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Jeffrey Mehlhorn

Ingredients

• ✓ garlic
• butter
• onion
• chicken stock
• potato
• leek
• parsley
• bouquet garni
• vegetable bouillon
• salt
• black pepper

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Add onion and garlic; cook, stirring frequently, until slightly softened, about 3 minutes. Add stock, potatoes, leeks, parsley, bouquet garni, bouillon cube, salt, and pepper; bring to a boil. Reduce the heat and simmer until potatoes are tender, about 30 minutes.
2. 2 Remove soup from the heat; discard bouquet garni. Purée soup with an immersion blender until smooth.

By tellytubby

Ingredients

• ✓ garlic
• ground pork
• ground beef
• onion
• water
• salt
• thyme
• sage
• black pepper
• clove
• pie pastry

Instructions

1. 1 Combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper, and cloves in a saucepan. Cook, stirring occasionally, over medium heat until mixture boils. Reduce heat to low and simmer until meat is cooked, about 5 minutes. Allow to cool to room temperature.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Spoon meat mixture into pie crust. Cover with top crust and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
4. 4 Bake in the preheated oven for 20 minutes; remove foil and return to the oven. Bake until golden brown, 15 to 20 minutes. Let cool 10 minutes before slicing.

By Rayna Jordan

Ingredients

• ✓ garlic
• milk
• cognac
• morel mushroom
• chicken liver
• ham
• ground pork
• egg
• black pepper
• salt
• bay leaf

Instructions

1. 1 Combine milk, cognac, and morel mushrooms in a bowl; soak for 20 minutes.
2. 2 Preheat the oven to 350 degrees F (180 degrees C). Grease a terrine mold.
3. 3 Combine chicken livers, ham, and garlic in a food processor. Process until mixture is smooth and well combined. Add ground pork, egg, pepper, and salt. Process again until smooth and well combined.
4. 4 Drain morel mushrooms and and chop; stir mushrooms into the meat mixture. Tip pate mixture into the prepared terrine mould. Smooth out mixture with the back of a spoon and gently press bay leaf on top.
5. 5 Bake in the preheated oven until pate has set, about 1 hour. Remove from oven and allow to cool to room temperature. Chill in the refrigerator for at least 6 hours before serving

By stella

Ingredients

• ✓ garlic
• butter
• mushroom
• onion
• salt
• black pepper
• thyme
• chicken broth
• heavy cream
• cream cheese
• sherry

Instructions

1. 1 Melt butter in a large, heavy saucepan over medium heat. Add mushrooms, onion, and garlic. Cook, stirring often until tender, about 10 minutes.
2. 2 Add salt, pepper, and thyme. Stir in chicken broth, heavy cream, and cream cheese.
3. 3 Reduce heat to a low simmer. Add sherry and continue to cook, stirring constantly, until cream cheese is incorporated, about 45 minutes.

By Karen Quinn

Ingredients

• ✓ garlic
• olive oil
• chicken
• salt
• black pepper
• potato
• carrot
• celery
• onion
• chicken bouillon
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a heavy Dutch oven over medium heat. Add chicken, season with salt and pepper, and cook, stirring occasionally, until browned all over, 8 to 10 minutes. Add potatoes, carrots, celery, onion, garlic, and bouillon, then pour in water. Stir to combine, cover, and bring to a boil.
3. 3 Transfer the covered Dutch oven to the preheated oven and cook until vegetables are tender and chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By rlt11_NMC