Type what you have

Ingredients

• ✓ garlic
• heavy cream
• milk
• chicken stock
• cayenne pepper
• nutmeg
• allspice
• cardamom
• ginger
• brown sugar
• butter
• celery
• onion
• black pepper
• sea salt
• olive oil
• carrot
• parsnip

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place parsnips and carrots in a mixing bowl; sprinkle with 1 tablespoon olive oil and toss to coat. Season with salt and pepper. Spread vegetables evenly onto a baking sheet.
3. 3 Roast in the preheated oven until vegetables are tender and parsnips are golden brown, about 30 minutes.
4. 4 Heat remaining 1 tablespoon olive oil in a large saucepan over medium heat. Cook and stir onion and celery in hot oil until softened and onion is beginning to turn golden brown, about 5 minutes.
5. 5 Reduce heat to low; stir in butter, brown sugar, garlic, and roasted parsnips and carrots. Continue to cook and stir until vegetables are very soft and beginning to brown, about 5 to 10 minutes.
6. 6 Season with ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in chicken stock; bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently for 5 to 10 minutes.
7. 7 Working in batches, pour soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get soup moving before leaving it on to purée.
8. 8 Pour blended soup into a clean pot. Stir in milk and cream. Return to a simmer over medium-low heat. Season with salt and pepper to serve.

By Alan Dorchak

Ingredients

• ✓ garlic
• water
• apple cider vinegar
• honey
• cinnamon stick

Instructions

1. 1 Combine water, vinegar, honey, cinnamon stick, and garlic in a small saucepan. Heat to 100 degrees F (38 degrees C); remove from heat and pour into a mug.

By T Robert Bruse

Ingredients

• ✓ garlic
• red sorrel bud
• ginger
• orange zest
• water
• white sugar
• ice cube

Instructions

1. 1 Combine sorrel, ginger, dried orange zest, and clove in a bowl.
2. 2 Bring water to a boil in a saucepan or kettle; pour over sorrel mixture. Stir in sugar until dissolved. Let mixture steep at room temperature, 8 hours to overnight.
3. 3 Strain sorrel mixture through a fine-mesh sieve into a pitcher; discard solids. Serve over ice.

By Rabbi Ryan

Ingredients

• ✓ garlic
• ground pork
• ground beef
• salt
• brown sugar
• black pepper
• marjoram
• allspice
• liquid smoke
• sausage casing

Instructions

1. 1 In a large bowl, combine pork, beef, and garlic. In another bowl, stir together salt, brown sugar, pepper, marjoram, allspice, and liquid smoke. Combine mixtures and knead with your hands until well combined.
2. 2 Fill casings with meat mixture and refrigerate, 8 hours overnight. Boil or grill before serving. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Sara

Ingredients

• ✓ garlic
• tomato
• celery
• onion
• green bell pepper
• beet
• carrot
• sugar
• black pepper
• horseradish
• lemon juice
• water
• worcestershire sauce
• sugar
• salt

Instructions

1. 1 Place a collection container under the exit spout of a juicer; turn the juicer on. Place tomatoes into the feeding chute; insert the food pusher and gently guide tomatoes down the chute. Repeat with celery, onion, green pepper, beets, carrots, and garlic.
2. 2 Place juice into a large pot. Stir in sugar, black pepper, horseradish, lemon juice, and enough water to form a thin consistency: season with Worcestershire sauce. Bring to a boil, and cook for 20 minutes.
3. 3 Pack juice into hot, sterilized 1-quart jars, filling to within ¾ inch of the top. Stir in 1 tablespoon sugar and 1 teaspoon salt into each jar. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and 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. Bring to a rolling boil, cover, and process for 40 minutes.
5. 5 Remove jars from the stockpot and let rest on a cloth-covered or wood surface, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Stacy

Ingredients

• ✓ garlic
• salt
• sugar
• ring
• lid
• canning jar
• black pepper
• worcestershire sauce
• horseradish
• sugar
• lemon juice
• water
• green pepper
• beet
• carrot
• celery
• onion
• tomato

Instructions

1. 1 Gather the ingredients.
2. 2 Process tomatoes, onion, 3 tablespoons plus 1/2 teaspoon celery, carrot, beet, green bell pepper, and garlic through a juicer.
3. 3 Stir together vegetable juices, water, lemon juice, 1 1/4 teaspoons sugar, horseradish, Worcestershire sauce, and black pepper in a large pot. Bring to a boil and cook until flavors blend, about 20 minutes. Meanwhile, sterilize the jar and lid in boiling water for at least 5 minutes.
4. 4 Ladle juice into the jar. Stir 1 tablespoon sugar and salt into juice. Wipe the rim of the jar with a moist paper towel to remove any residue. Top with the lid and screw on the ring.
5. 5 Process juice in a pressure canner at 10 pounds of pressure for 35 minutes.
6. 6 Remove the jar from the pressure canner and place onto a cloth-covered or wooden surface until cool. Press the center of the lid with a finger to ensure the lid does not move up or down. Remove the ring for storage and store in a cool, dark area.

By Lisa

Ingredients

• ✓ garlic
• ring
• lid
• canning jar
• lemon juice
• hot pepper sauce
• seafood seasoning
• celery seed
• black pepper
• worcestershire sauce
• kosher salt
• bay leaf
• horseradish
• vinegar
• tomato sauce
• jalapeno pepper
• carrot
• green bell pepper
• onion
• tomato
• chile de arbol pepper

Instructions

1. 1 Grind chile de arbol peppers with a mortar and pestle until becomes a powder; set aside.
2. 2 Place tomatoes, onions, bell peppers, carrots, garlic, and jalapeño in the bowl of a food processor, in batches; pulse until finely chopped then transfer to a large pot.
3. 3 Stir tomato sauce, vinegar, horseradish, bay leaves, chile de arbol powder, kosher salt, Worcestershire sauce, black pepper, celery seeds, seafood seasoning, and hot pepper sauce into tomato mixture; bring to a boil. Reduce heat, and simmer, stirring regularly, until vegetables are tender, about 30 minutes; remove and discard bay leaves.
4. 4 Place vegetable mixture in a vegetable juicer, in batches if necessary; process. Strain excess pulp from juice if desired. Pour juice into a large pot over medium heat; cook until nearly boiling then stir in lemon juice.
5. 5 Meanwhile, inspect 8 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until Bloody Mary mix is ready. Wash new, unused lids and rings in warm soapy water.
6. 6 Pack hot Bloody Mary mix into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims of jars with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
7. 7 Place a rack in the bottom of a large stockpot or canning kettle and 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. Bring to a rolling boil, cover, and process for 40 minutes (or 35 minutes if using pint-sized jars).
8. 8 Remove jars from the pot; place on a cloth-covered or wood surface, several inches apart. Cool, 8 hours to overnight. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Cara

Ingredients

• ✓ garlic
• mozzarella cheese
• mayonnaise

Instructions

1. 1 Stir mozzarella cheese, mayonnaise, and garlic together in a bowl. Chill in the refrigerator until serving.

By MOJOKADO

Ingredients

• ✓ garlic
• red bell pepper
• paprika
• cilantro
• olive oil
• chile pepper
• bread

Instructions

1. 1 Blend the bell peppers, garlic, paprika, cilantro, olive oil, chile pepper, and bread in a blender until liquefied.

By amingermany

Ingredients

• ✓ garlic
• red bell pepper
• chicken broth
• oregano
• basil
• heavy cream
• feta cheese

Instructions

1. 1 In a food processor or blender, process undrained peppers with chicken broth, garlic, oregano, and basil until smooth.
2. 2 Transfer liquid to a saucepan, and heat over medium-low heat. Simmer for 5 minutes. Slowly whisk in cream, and heat through.
3. 3 Serve in soup bowls over crumbled feta cheese. Sprinkle additional feta cheese and oregano on top for garnish.

By AMYGANYO

Ingredients

• ✓ garlic
• shrimp
• butter
• white wine
• green onion

Instructions

1. 1 Preheat broiler to 500 degrees (260 degrees C).
2. 2 Stir shrimp together with butter, garlic and wine. Place on a baking sheet and broil for 10 minutes. Sprinkle on scallions and broil for another 2 to 3 minutes, until shrimp are firm. Serve hot.

By Randy

Ingredients

• ✓ garlic
• black olive
• green olive
• kalamata olive
• balsamic vinegar
• olive oil

Instructions

1. 1 Combine black olives, green olives, Kalamata olives, and garlic in the bowl of a food processor; pulse until chopped.
2. 2 Add balsamic vinegar and olive oil; process until smooth. Transfer spread to a bowl; cover with plastic wrap.
3. 3 Refrigerate before serving, at least 1 hour or overnight.

By GRAYCE

Ingredients

• ✓ garlic
• butter
• onion
• tomato
• chicken broth
• brown lentil
• red wine
• nutmeg
• clove

Instructions

1. 1 Melt the butter in a large pot over medium high heat. Place the onions in the pot and saute for 10 minutes, or until onions are tender.
2. 2 Place the tomatoes in a food processor or blender and puree until smooth. Pour this into the pot with the onion along with the chicken broth and the lentils
3. 3 Bring to a boil, reduce heat to low and let simmer for 20 minutes. Then, stir in the wine, garlic, nutmeg and cloves. Simmer for at least 25 more minutes.

By Heloise

Ingredients

• ✓ garlic
• beet
• walnut
• mayonnaise
• prune
• salt

Instructions

1. 1 Place the beets into a saucepan and fill with just enough water to cover. Bring to a boil, then simmer over medium heat until tender enough to pierce with a fork, about 20 minutes. Drain and rub off peels. Run under cold water until cool enough to handle, then grate using the largest setting. Place in a serving bowl.
2. 2 Stir the walnuts, prunes and garlic into the beets, then mix in the mayonnaise and season to taste with salt.

By Irene

Ingredients

• ✓ garlic
• corned beef brisket
• browning sauce
• vegetable oil
• onion
• water

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C).
2. 2 Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides.
3. 3 Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.
4. 4 Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. Cover pan tightly with aluminum foil.
5. 5 Roast in the preheated oven until meat is tender, about 6 hours.
6. 6 Serve hot and enjoy!

By Allrecipes Member

Ingredients

• ✓ garlic
• olive oil
• onion
• spinach
• chickpea
• cumin
• salt

Instructions

1. 1 Heat the olive oil in a skillet over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes. Stir in the spinach, garbanzo beans, cumin, and salt. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated.

By Vanessa Moore

Ingredients

• ✓ garlic
• ketchup
• sugar
• white vinegar
• vegetable oil
• lemon juice
• salt
• paprika
• onion
• blue cheese

Instructions

1. 1 Add ketchup, sugar, vinegar, oil, lemon juice, salt, paprika, onions, garlic and blue cheese to a glass jar. Cover, shake well, and refrigerate. This will keep in the refrigerator for quite a while.

By Jim Bowers

Ingredients

• ✓ garlic
• lemon
• oregano
• olive oil
• salt
• black pepper
• chicken leg

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 In a 9x13 inch baking dish, grate the peel from 1/2 the lemon, squeeze out the juice (about 1/4 cup) and add to peel with the oregano, garlic, oil, salt and pepper. Stir until mixed.
3. 3 Remove skin from chicken pieces and discard. Coat chicken pieces with the lemon mixture and arrange, bone-side up, in the baking dish. Cover dish and bake for 20 minutes. Turn and baste chicken.
4. 4 Reduce heat to 400 degrees F (205 degrees C) and bake uncovered, basting every 10 minutes, for about 30 more minutes. Serve chicken with pan juices.

By NIBLETS

Ingredients

• ✓ garlic
• ground beef
• potato
• cream cheese
• cheddar cheese
• mixed vegetable
• beef gravy

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Brown meat in a large skillet.
3. 3 While the meat is browning, mix potatoes, cream cheese, 1/2 cup shredded cheese, and garlic until well blended.
4. 4 Drain meat. Return to skillet; stir in vegetables and gravy.
5. 5 Spoon into a 9-inch square baking dish.
6. 6 Cover with potato mixture and remaining 1/2 cup shredded cheese.
7. 7 Bake in the preheated oven until heated through, about 20 minutes.

By Allrecipes Member

Ingredients

• ✓ garlic
• shrimp
• paprika
• kosher salt
• olive oil
• sherry
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Place shrimp in a large bowl and season with paprika and kosher salt; mix well to coat.
3. 3 Slice garlic into thin slices. Heat oil in a skillet over medium heat; add garlic and cook until golden, about 2 minutes.
4. 4 Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes.
5. 5 Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more.
6. 6 Remove from heat. Stir in parsley.

By John Mitzewich

Ingredients

• ✓ garlic
• potato
• salt
• pepper
• pork loin roast
• sauerkraut
• caraway seed

Instructions

1. 1 Place potatoes, garlic, salt, and pepper in a slow cooker; stir to coat. Season pork roast with salt and pepper; lay over potatoes. Pour sauerkraut over roast and sprinkle with caraway seeds.
2. 2 Cook on Low for 8 to 10 hours.

By Dianemwj

Ingredients

• ✓ garlic
• chorizo sausage
• green bell pepper
• sweet onion
• tomato paste
• red wine
• water

Instructions

1. 1 In a slow cooker, combine the sausage, green pepper, onion, tomato paste, wine, water, and crushed garlic. Stir so that everything is evenly distributed. Cover, and set on Low. Cook for 8 hours. Uncover the pot, and cook an additional 2 hours to allow some of the liquid to evaporate. Serve over rice, or with Portuguese rolls.

By Deanne Orabona

Ingredients

• ✓ garlic
• white wine
• cherry brandy
• cayenne pepper
• nutmeg
• cornstarch
• gruyere cheese
• emmentaler cheese

Instructions

1. 1 Add white wine, cherry brandy, garlic clove, cayenne, nutmeg, and cornstarch to a saucepan. Whisk to combine and place on the stove over medium heat. Cook, whisking occasionally, until mixture thickens slightly and you can see wisps of steam in the pan, 3 to 5 minutes.
2. 2 Add Gruyère and Emmentaler cheeses, one handful at a time, slowly whisking after each addition until melted. Continue whisking until all cheese is melted and sauce is very smooth. Remove from the heat and transfer into a fondue pot to serve.
3. 3 Keep sauce warm while serving so it doesn't solidify.

By John Mitzewich

Ingredients

• ✓ garlic
• olive oil
• eggplant
• water
• parsley
• bread crumb
• parmesan cheese
• egg

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a medium skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. 3 Stir in eggplant and water. Reduce the heat to low, cover, and steam until eggplant is soft, about 20 minutes.
4. 4 Transfer to a large bowl and let cool for 5 to 10 minutes.
5. 5 Add parsley, bread crumbs, Parmesan, and eggs to eggplant; mix with a wooden spoon or your hands until thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Cover and refrigerate for 15 minutes.
6. 6 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
7. 7 Roll chilled eggplant mixture into 18 balls; place onto the prepared baking sheet.
8. 8 Bake in the preheated oven for 30 minutes. Serve immediately.

By lynette

Ingredients

• ✓ garlic
• cream cheese
• butter
• french bread
• sausage
• cucumber
• tomato
• egg

Instructions

1. 1 Stir together cream cheese, butter, and garlic in a small bowl until well combined. Spread onto each bread slice. Top each with a sausage slice, cucumber slice, and tomato slice, then sprinkle chopped egg over each one. Serve open-faced.

By UKRAINIANCOOK

Ingredients

• ✓ garlic
• chicken thigh
• bacon
• green onion
• ginger
• salad dressing
• salt
• pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook chicken until well browned on both sides. Allow chicken to cool slightly.
2. 2 Wrap each thigh in a piece of bacon, and place in slow cooker. Sprinkle garlic and ginger over the chicken; top with Russian dressing. Cook on Low heat for 5 to 6 hours. Season to taste with salt and pepper.

By Val-Flowers

Ingredients

• ✓ garlic
• pearl onion
• salt
• malt vinegar
• pickling spice
• chile pepper
• bay leaf

Instructions

1. 1 Place the peeled onions in a glass or ceramic bowl and cover with cold water. Drain the water into a saucepan and stir in the salt. Bring just to a boil so that the salt dissolves, then cool slightly and pour over the onions. Cover the bowl with a heavy plate so all of the onions stay submerged. Leave onions to stand for 24 hours.
2. 2 Measure the vinegar into a saucepan. Tie the pickling spice into a cloth and add to the vinegar along with the bay leaves. Bring to a boil, then simmer over low heat for 5 minutes.
3. 3 Rinse the onions and pat them dry. Add to the saucepan with the vinegar. Simmer for 2 to 3 minutes. Pack the onions into sterile jars and ladle the brine over them until they are covered. Add a dried chile pepper to each jar if you like. Seal with sterile lids and rings and store in a cool dark place for at least 6 weeks before opening.

By AUSSIEMUM1

Ingredients

• ✓ garlic
• tomatillo
• onion
• poblano pepper
• chipotle pepper
• adobo sauce
• lager-style beer
• cumin
• salt
• black pepper
• vegetable oil
• lamb stew meat

Instructions

1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
2. 2 Arrange the tomatillos, onions, poblano peppers, and garlic on a baking sheet.
3. 3 Cook the vegetables under the broiler until the skins are charred on the side facing the heater elements; turn the vegetables and continue cooking until equally charred, 3 to 5 minutes per side.
4. 4 Remove and discard the root and outer skin from the onion and garlic; remove and discard the stem and seeds from the peppers.
5. 5 Working in batches, combine some of the tomatillos, onion, poblano peppers, garlic, chipotle peppers in adobo sauce, lager-style beer, cumin, salt, and pepper in a blender to about half full. Holding the lid in place, pulse a few times to get the mixture moving before leaving the blender on to puree to a smooth texture; pour into a slow cooker.
6. 6 Heat the oil in a large saucepan. Cook and stir the lamb cubes in the hot oil until browned on all side, about 5 minutes; transfer to the slow cooker.
7. 7 Cook on High for 4 hours.

By wsf

Ingredients

• ✓ garlic
• red wine
• water
• chile paste
• white pepper
• salt
• beef tenderloin steak
• vegetable oil

Instructions

1. 1 In a medium bowl, combine red wine, water, garlic, chile paste, white pepper and salt. Add beef, and turn to coat evenly.
2. 2 In a large heavy skillet over medium heat, fry 3 steaks for 2 minutes on each side; Set steaks aside, and drain liquids into the red wine mixture. Repeat with remaining beef.
3. 3 Pour oil into skillet, and reduce heat to medium-low. Fry steaks for a second time, 2 minutes on each side. Drain oil, and return all steaks and marinade to the pan. Allow to boil for 2 minutes.

By DARMYST

Ingredients

• ✓ garlic
• lemon
• red wine
• red onion
• salt
• black pepper
• lamb
• skewer

Instructions

1. 1 Cut lemon in half and juice. Cut 2 rinds into chunks.
2. 2 Place lemon juice and rinds into a large glass or ceramic bowl with red wine, onion, garlic, salt, and pepper; mix well. Add lamb and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours or up to 18 hours.
3. 3 Remove lamb from the marinade and shake off excess. Discard the remaining marinade. Thread lamb on to skewers.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Cook skewers, turning occasionally, on the preheated grill until an instant-read thermometer inserted into the center of the meat reads at least 130 degrees F (60 degrees C) for medium, about 15 minutes.

By Kristine