Type what you have

Ingredients

• ✓ garlic
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Cut aluminum foil into 3 6-inch squares (large enough to wrap each garlic head). Place 2 teaspoons of butter in each square of foil and place one garlic head into each square of foil. Fold the packets up, and arrange them in a 9 inch pie pan.
3. 3 Bake for 30 minutes, or until the garlic is soft.

By FROGETTE

Ingredients

• ✓ garlic
• olive oil

Instructions

1. 1 Method 1: Preheat oven to 350 degrees F (175 degrees C). Slice 1/4 inch off top of garlic bulb. Place in a small baking dish and drizzle with olive oil. Bake in preheated oven for 35 to 45 minutes, until cloves are golden brown and very soft when pressed. When cool enough to touch, squeeze each clove to extract softened garlic.
2. 2 Method 2: Preheat the oven to 350 degrees F (175 degrees C). Peel each garlic clove. Place in a single layer in a small baking dish and drizzle with olive oil. Bake for 25 to 30 minutes, stirring once halfway through, until garlic cloves are soft and lightly caramelized.

By CONI67

Ingredients

• ✓ garlic
• beef short rib
• salt

Instructions

1. 1 Heat water in a sous vide water bath to 133 degrees F (56 degrees C).
2. 2 Trim any areas of fat left on short ribs; coat thoroughly with garlic and salt. Place ribs into a large, resealable plastic bag. (Use two bags if necessary to leave plenty of room between ribs.) Seal, on low pressure if using a vacuum sealer, removing as much air as possible.
3. 3 Submerge the bag fully into the water bath and cook, rotating every 12 to 18 hours, for 60 hours. Increase the heat to 144.5 degrees F (62.5 degrees C) and cook an additional 12 hours.
4. 4 Remove ribs from the water bath; let rest in the bag on a cooling rack placed over a baking sheet until cool enough to handle.
5. 5 Remove ribs from the bag and drain. Place ribs onto a work surface, turn so bones are facing up, and slice meat between the bones to separate. Cut membrane running along the length of each rib; slide the bone loose from the meat. Trim any excess fat and cut into serving portions. Pat ribs dry with paper towels; return to the cooling rack.
6. 6 Heat a skillet until smoking hot. Add ribs and brown quickly, 30 to 60 seconds per side.

By Seattle Food Geek

Ingredients

• ✓ garlic
• artichoke
• butter

Instructions

1. 1 Rinse artichokes under cold water. With a sharp knife, cut off the top third of each artichoke and trim the stems to about 1 inch. Remove the smaller leaves from around the base, then snip off any sharp leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs.
2. 2 Melt butter in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Place artichoke halves into the skillet, cut-sides down. Sauté until lightly browned, 5 to 10 minutes.
3. 3 Reduce the heat to low. Pour in about 1/4 cup water, cover, and steam until tender and the stem is pierced easily with a fork, 15 to 20 minutes.

By JJDON

Ingredients

• ✓ garlic
• ✓ garlic
• pork rib
• apple juice
• barbecue sauce

Instructions

1. 1 Prepare charcoal in a smoker, and bring the temperature to 225 degrees F (110 degrees C).
2. 2 Cut the ribs into smaller portions of 3 or 4 ribs, and place them in a large pot. Pour in enough apple juice to cover. Place a lid on the pot and bring to a boil. Remove from the heat, and let stand for 15 minutes.
3. 3 Lightly oil the grate in your smoker. Place ribs on the grate, and throw a few cloves of garlic onto the hot coals. Close the smoker. Maintain the temperature at 225 degrees F (110 degrees C) by adding more charcoal as needed. Smoke the ribs for 7 hours, adding more garlic cloves to the coals occasionally.
4. 4 Make a sauce by mixing together the barbeque sauce with 2 cups of the apple juice from the pot. Season with granulated garlic. Baste ribs with this sauce while continuing to cook for another 30 minutes.

By WHATS HIS FACE

Ingredients

• ✓ garlic
• butter
• french bread

Instructions

1. 1 Melt butter in a small saucepan; simmer garlic slices in hot butter over low heat until butter turns foamy, about 5 minutes.
2. 2 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Place bread loaf halves under the preheated broiler to toast, 2 to 4 minutes. Watch carefully to prevent burning.
4. 4 Slice toasted bread into 2-inch thick slices. Dip toasted side of each slice into garlic butter.

By momof3ccc

Ingredients

• ✓ garlic
• butter
• french bread

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add bread cubes and toss until coated. Transfer to a rimmed baking sheet and spread in an even layer.
3. 3 Bake in the preheated oven, checking frequently to prevent burning, until crisp and dry, about 15 minutes. Let cool before using, 2 to 3 minutes.

By Cathy Hofmann

Ingredients

• ✓ garlic
• kale
• olive oil

Instructions

1. 1 Tear the kale leaves into bite-size pieces from the thick stems; discard the stems.
2. 2 Heat the olive oil in a large pot over medium heat. Cook and stir the garlic in the hot oil until softened, about 2 minutes. Add the kale and continue cooking and stirring until the kale is bright green and wilted, about 5 minutes more.

By Demara

Ingredients

• ✓ garlic
• ✓ garlic
• butter
• tomato
• prawn
• parsley

Instructions

1. 1 Melt 1/2 cup butter in a saucepan over low heat. Add 1 minced head of garlic and saute for 2 to 3 minutes until soft. Stir in the tomatoes and bring to a simmer. Continue cooking until reduced to a thick paste, about 60 to 90 minutes.
2. 2 In a separate saucepan, melt remaining 1/2 cup butter in a saucepan over low heat. Saute remaining garlic for 2 to 3 minutes.
3. 3 Toss prawns in garlic butter sauce and place on a baking sheet. Broil until pink, do not overcook.
4. 4 Spread the warm tomato mixture onto serving plates. Place prawns on top of tomato sauce and sprinkle with chopped parsley.

By Diane Broeman

Ingredients

• ✓ garlic
• mussel
• onion

Instructions

1. 1 Fill a large pot with mussels. Sprinkle chopped onions and garlic over the shellfish. Do not add water, as mussels produce all the water needed for steaming! Cook over high heat until most or all of the mussels open. Discard any that do not open.

By Susan

Ingredients

• ✓ garlic
• beer
• shrimp

Instructions

1. 1 Whisk beer and garlic together in a bowl; add shrimp and toss to coat. Transfer mixture to a resealable plastic bag, squeeze out excess air, and seal the bag. Place the bag in a bowl to catch any leaks; marinate in the refrigerator at least 2 hours.
2. 2 Heat a cast-iron grill pan over medium-high heat until it begins to smoke. Remove shrimp from marinade; shake off any excess. Discard remaining marinade.
3. 3 Add shrimp to grill pan; cook until shells turn pink and shrimp are opaque, about 5 minutes.

By Gale

Ingredients

• ✓ garlic
• beef sirloin tip roast
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Secure roast with cooking twine.
2. 2 Make eight 1/2-inch slits around the roast. Insert a garlic piece into each slit, then sprinkle with pepper. Place onto a rack in a roasting pan.
3. 3 Roast in the preheated oven for 20 minutes. Reduce the heat to 325 degrees F (165 degrees C) and insert a meat thermometer into the center. Continue cooking for about 1 hour, or to desired doneness. The thermometer should read 140 degrees F (60 degrees C) for medium.
4. 4 Remove from the oven and loosely cover with foil. Let stand for 15 minutes, then thinly slice against the grain. Use the pan drippings for gravy.

By Kate Holmgreen

Ingredients

• ✓ garlic
• soy sauce
• chicken breast

Instructions

1. 1 Combine soy sauce and garlic in a large, nonporous bowl. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 1 hour.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 10 to 15 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Discard marinade.

By CANDIELIPS

Ingredients

• ✓ garlic
• zucchini
• olive oil

Instructions

1. 1 Trim ends from zucchini. Cut each one in half, then cut each half lengthwise into quarters.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini to the steamer insert; cover and steam until tender, 10 to 15 minutes.
3. 3 Transfer zucchini to a large bowl. Mash garlic and place in the bowl with zucchini. Drizzle with olive oil; toss until zucchini is evenly coated.

By BARBLUVSFOOD

Ingredients

• ✓ garlic
• beef skirt steak
• teriyaki sauce

Instructions

1. 1 Cut skirt steak into individual strips.
2. 2 Combine teriyaki sauce and garlic in a bowl; transfer to a resealable plastic bag. Add steak strips, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler (or preheat an outdoor grill and lightly oil the grate).
4. 4 Remove steak strips from marinade and shake off excess. Discard remaining marinade.
5. 5 Place meat on a broiler pan (or directly on the grill). Cook to desired doneness, about 5 minutes per side.

By Boysmom

Ingredients

• ✓ garlic
• red potato
• seafood seasoning
• thyme

Instructions

1. 1 Fill a large pot halfway with water and bring to a boil. Reduce heat to medium-low and add garlic, seafood seasoning, and thyme. Let cook for 2 minutes; add potatoes. Drain some of the water mixture so that there is a thin layer just hovering over potatoes.
2. 2 Let cook over low to medium heat until tender, about 10 minutes. Drain and serve.

By brianptino

Ingredients

• ✓ garlic
• chicken breast
• butter
• bread crumb

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a small saucepan melt butter/margarine with garlic. Dip chicken pieces in butter/garlic sauce, letting extra drip off, then coat completely with bread crumbs.
3. 3 Place coated chicken in a lightly greased 9x13 inch baking dish. Combine any leftover butter/garlic sauce with bread crumbs and spoon mixture over chicken pieces. Bake in the preheated oven for 45 minutes to 1 hour.

By K Grecco

Ingredients

• ✓ garlic
• potato
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Arrange potatoes and garlic cloves in a 9x13-inch pan. Drizzle with oil and sprinkle with salt and pepper.
3. 3 Bake in the preheated oven until potatoes are tender and garlic cloves are soft, 30 to 40 minutes.
4. 4 Remove from the oven. Squeeze garlic cloves to release roasted garlic onto the potatoes; discard garlic skins. Mix potatoes and garlic together.

By It's A New Day

Ingredients

• ✓ garlic
• butter
• potato
• onion

Instructions

1. 1 Melt 4 1/2 tablespoons butter in a large skillet over medium-high heat. Cook potatoes in butter, stirring occasionally, until golden brown, 10 to 15 minutes.
2. 2 Meanwhile, melt remaining 1 1/2 tablespoons butter in a small skillet over medium heat; cook and stir onion and garlic in butter until onions are tender, about 5 minutes.
3. 3 Stir onion mixture into potatoes. Cook and stir until potatoes are tender, about 10 more minutes.

By tenastic66

Ingredients

• ✓ garlic
• chicken breast
• water
• onion

Instructions

1. 1 Combine chicken, water, onion, and garlic in the bottom of a slow cooker.
2. 2 Cover and cook on Low until you can press on the chicken with the back of a fork and it falls apart and is no longer pink in the center, about 5 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Pull out each piece of chicken and shred in a large bowl with 2 forks.
4. 4 When all chicken is shredded, combine with any water remaining in the slow cooker--this keeps the shredded chicken moist.

By stormrunner

Ingredients

• ✓ garlic
• soy sauce
• sriracha sauce
• cilantro

Instructions

1. 1 Whisk together soy sauce, Sriracha, garlic, and cilantro.

By kwb

Ingredients

• ✓ garlic
• pork tenderloin
• olive oil
• rosemary

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
3. 3 Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).

By Stacy B.

Ingredients

• ✓ garlic
• vegetable oil
• brown sugar
• soy sauce
• egg

Instructions

1. 1 Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil for one minute. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel. Score spirals into the white of the eggs, from the tops to the bottoms, using a sharp knife.
2. 2 In a small saucepan, heat oil. Add garlic, and cook over medium heat until it begins to brown. Stir in sugar and soy sauce. Remove pan from heat.
3. 3 Place eggs in sauce, and turn to coat. When eggs are nice and dark, and the sauce is thick and syrupy, remove from sauce. Serve.

By Sue

Ingredients

• ✓ garlic
• butter
• spinach
• lemon
• garlic salt

Instructions

1. 1 Melt butter in a pot over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Add spinach, a few handfuls at a time, stirring until wilted before adding more. Stir in lemon juice and season with garlic salt.

By Danni

Ingredients

• ✓ garlic
• lime
• olive oil
• paprika
• sea salt
• sirloin steak tip

Instructions

1. 1 Combine lime zest, juice, olive oil, paprika, and sea salt in a large shallow bowl. Add steak tips; mix and turn to coat. Let sit to absorb flavor, about 30 minutes.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Place steak tips on the preheated grill and cook until they are beginning to firm and are hot and slightly pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

By LuceFarm

Ingredients

• ✓ garlic
• cooking spray
• swai fish fillet
• greek seasoning

Instructions

1. 1 Coat a nonstick skillet with cooking spray; heat over medium-high heat. Add garlic; cook and stir until lightly browned and fragrant, about 1 minute. Move garlic to one side of the skillet.
2. 2 Place fillet in the skillet; season with Greek seasoning. Spoon garlic on top of fillet; cook until edges of fillet are white and bottom is browned, about 5 minutes. Flip fillet; cook until it easily flakes with a fork, about 5 minutes more.

By LaDonna Lonberger Sanders

Ingredients

• ✓ garlic
• duck breast
• salt
• black pepper
• rosemary

Instructions

1. 1 Place duck breast skin side-down on a cutting board. Cut a small slit from top to bottom, 2/3 of the way through the duck breast. Season with salt and pepper.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Heat a skillet over medium-high heat. Place duck breast skin side-down in the hot skillet; cook until browned, about 30 seconds. Flip and repeat on the other side.
4. 4 Transfer duck breast to a clean work surface, skin-side down. Place 3 or 4 garlic strips inside the slit. Place rosemary sprig over garlic; top with remaining garlic strips. Place skin side-up in a baking pan.
5. 5 Bake in the preheated oven until an instant-read thermometer inserted into the center reads 120 degrees F (50 degrees C), about 10 minutes. Cover with aluminum foil. Let rest for 5 minutes before slicing.

By silvertail

Ingredients

• ✓ garlic
• olive oil
• ginger root
• baby bok choy
• water

Instructions

1. 1 Heat oil in a large skillet over high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Add bok choy and water, cover, and cook until wilted, about 2 minutes.

By fred

Ingredients

• ✓ garlic
• sugar snap pea
• olive oil
• ranch dressing mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place peas, olive oil, ranch dressing mix, and garlic in a large plastic zip-top bag. Shake to coat peas. Spread evenly on a baking sheet.
3. 3 Bake in the preheated oven until peas are tender, about 20 minutes.

By Leslie Asquith

Ingredients

• ✓ garlic
• pork roast
• water
• brown sugar
• maraschino cherry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Rinse and pat dry the pork roast.
2. 2 Cut deep slits all over the roast with a sharp knife to different depths. Press pieces of garlic into the slits. In a small bowl, mix together the water, brown sugar, and the maraschino cherries with their juice. Place the roast in an oven bag, and pour the cherry mixture over. Seal the bag, and place in a roasting pan.
3. 3 Bake for 3 hours in the preheated oven, or until the internal temperature of the roast is at least 145 degrees F (63 degrees C). Remove from bag to a serving plate, and baste with the juices. Let stand for 15 minutes before carving and serving.

By JoyLee