Type what you have

Ingredients

• ✓ garlic
• lemon juice
• paprika
• chili powder
• ginger
• salt
• chicken breast

Instructions

1. 1 Stir together lemon juice, paprika, chili powder, garlic, ginger, and salt in a large bowl until well combined. Add chicken; rub until well coated and marinate in the refrigerator for 3 hours.
2. 2 Preheat a grill for medium heat and lightly oil the grates.
3. 3 Place chicken onto the preheated grill; discard marinade. Cook, turning occasionally, until skins are slightly charred and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).

By UKNO1CHEF

Ingredients

• ✓ garlic
• ✓ garlic
• cottage cheese
• cardamom
• clove
• butter
• onion
• ginger root
• green chile pepper
• spinach

Instructions

1. 1 Mix cottage cheese, 1 clove of garlic, cardamom, and cloves thoroughly in a bowl. Cover and refrigerate until ready to serve.
2. 2 Heat the butter in a skillet over medium heat. Stir in the onion, ginger, green chile pepper, and 2 cloves of garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the spinach and cook until just wilted. Drain any excess liquid, and serve the spinach mixture over the seasoned cottage cheese.

By Clark Brown

Ingredients

• ✓ garlic
• green bell pepper
• olive oil
• red onion
• salt
• pepper
• tomato

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Place the whole peppers on aluminum foil. Bake until the skin is spotted black and the peppers are soft, 30 to 45 minutes, turning the peppers once if necessary.
2. 2 Remove peppers from the oven and set aside to cool for 10 minutes. Peel off the skin and remove the stem and seeds. Chop the roasted peppers into half-inch pieces.
3. 3 Heat the olive oil in a skillet over medium heat. Stir in the onion and cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes. Add the garlic, salt, and pepper; stir in the chopped peppers and tomato. Cook over medium heat, stirring occasionally, until the tomato is soft and the mixture is well incorporated, about 5 minutes.

By jacqueline senouci

Ingredients

• ✓ garlic
• vegetable oil
• onion
• carrot
• turmeric
• salt
• black pepper
• cabbage
• water

Instructions

1. 1 Heat oil in a pot over medium heat. Cook onion in hot oil until translucent, about 5 minutes. Stir in carrots, garlic, turmeric, salt, and black pepper. Cook and stir until flavors are combined, about 7 minutes. Add cabbage and mix well.
2. 2 Cover the pot, reduce heat to medium-low, and cook until cabbage is tender but not completely soft, about 20 minutes. Add water if vegetables look dry.

By Leftover Inspired

Ingredients

• ✓ garlic
• caraway seed
• salt
• olive oil
• mild chile pepper
• green bell pepper
• tomato
• egg
• salt
• black pepper

Instructions

1. 1 Mash the garlic, caraway seeds, and pinch of salt in a mortar and pestle or against the side of a mixing bowl.
2. 2 Heat 1 tablespoon of the olive oil in a skillet over medium heat. Stir in the chile peppers; cook and stir until the peppers have softened, about 5 minutes. Remove them from the skillet and set aside. Add another tablespoon of oil to the skillet and cook the bell peppers and tomatoes until the peppers are soft and the tomatoes have begun to break down, about 5 more minutes. Add the tomato-bell pepper mixture to the hot peppers. Stir in the mashed garlic and caraway seeds. Spoon the vegetables onto plates or a serving platter.
3. 3 Heat the remaining oil in the skillet. Fry the eggs until the whites are set and the yolks are the desired consistency, about 2 to 3 minutes for runny yolks, 4 to 5 minutes for fully set yolks. Place the fried eggs on the vegetable mixture and season to taste with salt and pepper.

By Asma Khalfaoui

Ingredients

• ✓ garlic
• egg
• olive oil
• black pepper
• salt
• cilantro
• oil-cured black olive
• carrot
• lemon zest
• lemon
• green chile pepper
• green bell pepper
• red onion
• roma tomato
• lentil
• salt
• water

Instructions

1. 1 Bring the water and salt to a boil in a saucepan over high heat. Pour the lentils into the water while stirring constantly. Reduce heat to low, cover, and simmer until the lentils are tender but still hold their shape, about 30 minutes. Drain well.
2. 2 Transfer the lentils to a mixing bowl and stir in the garlic, seeded tomatoes, red onion, green bell pepper, and chile pepper. Add the juice of 1 lemon plus 1 teaspoon of the zest. Mix in the shredded carrot, olives, and cilantro.
3. 3 Season with salt and black pepper, and drizzle with olive oil; mix well. Refrigerate for at least an hour to allow the flavors to blend.
4. 4 Before serving, mix the salad again and add more lemon juice or olive oil if needed. Transfer to a serving dish and garnish with sliced eggs.

By TUNISIANSWIFE

Ingredients

• ✓ garlic
• spinach
• butter
• lemon juice

Instructions

1. 1 Rinse the spinach and place the leaves into a microwavable serving dish. Add the butter, garlic and lemon juice. Cover with plastic wrap. Steam in the microwave until the butter is melted and spinach is wilted, about 2 minutes. Remove the plastic wrap and toss to distribute seasoning before serving.

By leila m

Ingredients

• ✓ garlic
• chicken stock
• butter
• all-purpose flour
• white wine
• swiss cheese

Instructions

1. 1 Place the stock in a large pot over high heat. Bring to a boil, stir in the garlic and reduce heat to low.
2. 2 In separate skillet over medium heat, combine the butter and flour and stir well for a few minutes. Add the garlic and stock mixture along with the wine, stirring constantly. Bring to a boil to thicken.
3. 3 Stir in the cheese and serve immediately. (Do NOT allow to boil once cheese has been added, and do not allow to sit long or the cheese will separate out.)

By Karena

Ingredients

• ✓ garlic
• sugar snap pea
• olive oil
• soy sauce

Instructions

1. 1 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 sugar snap peas, cover, and steam until tender, about 2 minutes.
2. 2 Heat oil in a nonstick skillet or wok over medium-high heat; sauté garlic until nearly brown, about 2 minutes. Add snap peas and soy sauce. Cook and stir until snap peas begin to brown, about 4 minutes.

By mecook

Ingredients

• ✓ garlic
• olive oil
• chickpea
• tomato
• onion
• cider vinegar
• salt
• black pepper
• lemon

Instructions

1. 1 Mix the garlic and olive oil in a small microwave-safe bowl. Cook 15 seconds in the microwave on High, or just until warm.
2. 2 In a large bowl, toss together the garlic and olive oil, garbanzo beans, tomato, onion, and vinegar. Season with salt and pepper, and garnish with lemon slices. Cover and chill until serving.

By PREETYGILL

Ingredients

• ✓ garlic
• lemon juice
• olive oil
• oregano
• salt
• black pepper
• chicken breast

Instructions

1. 1 Mix lemon juice, olive oil, garlic, oregano, salt, and black pepper in a bowl; pour into a sealable plastic bag. Add the chicken to the bag, coat with the marinade, and squeeze air from the bag before sealing. Refrigerate 8 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
4. 4 Cook chicken on hot grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By ROSYRD

Ingredients

• ✓ garlic
• chicken breast
• red onion
• cucumber
• ranch dressing
• black pepper

Instructions

1. 1 Place chicken in a saucepan; add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and shred or cut into bite size pieces.
2. 2 Combine the chicken, red onion, cucumber, garlic, and ranch dressing in a large bowl. Season with pepper to taste.

By My Hot Southern Mess

Ingredients

• ✓ garlic
• potato
• olive oil
• white wine vinegar
• parsley

Instructions

1. 1 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.
2. 2 In a large bowl, mix together the garlic, olive oil, vinegar and parsley. Add potatoes and toss to evenly coat.
3. 3 Cover and refrigerate overnight.

By Maria

Ingredients

• ✓ garlic
• baby carrot
• mushroom
• cumin
• coriander
• lemon juice

Instructions

1. 1 Combine baby carrots, mushrooms, cumin, and coriander in a pot. Pour enough water into pot to just cover the mixture. Bring to a boil and cook until carrots are tender, 15 to 20 minutes. Drain mixture and transfer to a large bowl.
2. 2 Stir garlic and lemon juice together in a small bowl; drizzle over carrot mixture. Stir to evenly coat.

By Dara

Ingredients

• ✓ garlic
• egg
• salt
• mushroom
• ground beef

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Mix egg, garlic, salt, and mushrooms in a bowl. Add ground beef and mix until combined; divide into three patties.
3. 3 Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, 5 to 7 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By AquaKat

Ingredients

• ✓ garlic
• white vinegar
• parsley
• dill
• sugar
• salt
• cucumber

Instructions

1. 1 Whisk together the vinegar, parsley, dill, garlic, sugar, and salt in a bowl; add the cucumber and stir to coat. Cover and chill in refrigerator 4 to 8 hours. Stir well before serving.

By bwalker

Ingredients

• ✓ garlic
• mayonnaise
• cider vinegar
• dill
• chicken breast
• feta cheese
• red bell pepper

Instructions

1. 1 Blend mayonnaise, vinegar, garlic and dill. Refrigerate for several hours or overnight.
2. 2 Stir together chicken, peppers and cheese and blend with the chilled dressing. Serve!

By Chris Gaskill

Ingredients

• ✓ garlic
• beet
• tahini
• lemon juice
• chickpea
• olive oil
• water

Instructions

1. 1 Bring a pot of lightly salted water to a low boil. Add beet and cook until tender, about 20 minutes. Remove beet and allow to cool, or place in a bowl of cold water. Peel beet, cut into small pieces, and transfer to the bowl of a food processor.
2. 2 Add tahini to beet pieces and blend until smooth. Add lemon juice, garlic, and some of the chickpeas; pulse until combined. Continue adding chickpeas in small amounts, blending after each addition. Stream olive oil in slowly, with the processor running, until hummus is smooth but still thick and spreadable. Add a bit of water if needed.

By The BoredTeenager

Ingredients

• ✓ garlic
• vegetable oil
• lemon juice
• curly-leaf parsley
• salt
• black pepper
• mushroom

Instructions

1. 1 Whisk vegetable oil, lemon juice, parsley, salt, garlic, and pepper together in a large serving bowl; add mushrooms and stir to coat.
2. 2 Cover bowl with plastic wrap and refrigerate, tossing occasionally, for at least 4 hours.

By chefcs

Ingredients

• ✓ garlic
• ketchup
• vegetable oil
• white sugar
• white vinegar
• onion
• italian seasoning

Instructions

1. 1 Whisk together the ketchup, oil, sugar, vinegar, onion, garlic, and Italian seasoning. Refrigerate until chilled, about 30 minutes.

By Lucky Clover

Ingredients

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

Instructions

1. 1 In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved.

By Donalyn

Ingredients

• ✓ garlic
• cucumber
• sour cream
• mint
• lemon juice
• olive oil
• salt
• black pepper

Instructions

1. 1 Place cucumbers in a large salad bowl, and set aside.
2. 2 In a small bowl, whisk together the sour cream, mint, garlic, lemon juice, olive oil, salt, and pepper until well blended. Pour over the cucumbers, and mix until well coated.

By Amber Smith

Ingredients

• ✓ garlic
• broccoli
• lemon juice
• rice vinegar
• dijon mustard
• red pepper flakes
• salt
• black pepper
• olive oil

Instructions

1. 1 Trim bottoms of broccoli stems and cut off broccoli heads; cut the broccoli heads into quarters. Peel broccoli stems and cut into quarters crosswise.
2. 2 Bring a large pot of lightly salted water to a boil; reduce heat to medium and cook broccoli until tender when cut with a paring knife but still slightly firm, 5 to 6 minutes.
3. 3 Transfer broccoli to a large bowl filled with cold water and chill to stop the cooking process. Drain well. Arrange broccoli in a colander with the florets facing down towards the holes of the colander and allow broccoli to drip for at least 30 minutes.
4. 4 Whisk together garlic, lemon juice, rice vinegar, Dijon mustard, red pepper flakes, salt, and black pepper together in a large serving bowl. Slowly drizzle in olive oil while whisking rapidly until the dressing is thick and creamy. Adjust salt, black pepper, and crushed red pepper flakes to taste.
5. 5 Toss broccoli with the dressing; let stand 5 to 10 minutes to marinate, then toss again. Can be refrigerated up to an hour if you want to serve the salad cold.

By John Mitzewich

Ingredients

• ✓ garlic
• kalamata olive
• caper
• olive oil
• tuna
• lemon

Instructions

1. 1 Combine the olives, garlic and capers in an electric food processor, and process to form a paste. With the motor still running, slowly add the olive oil through the feed tube and blend thoroughly. Then add the tuna and lemon juice, and continue processing until smooth.

By Jerry

Ingredients

• ✓ garlic
• avocado
• olive oil
• lime juice
• lemon juice
• salt
• black pepper
• feta cheese

Instructions

1. 1 Place avocado cubes in a bowl.
2. 2 Whisk olive oil, lime juice, lemon juice, garlic, salt, and pepper together in a bowl; mix in feta cheese.
3. 3 Pour dressing over avocado cubes; toss to coat.

By Jonathan Shields

Ingredients

• ✓ garlic
• cucumber
• red onion
• dill
• white sugar
• salt
• avocado
• red wine vinegar

Instructions

1. 1 Place the cucumber, onion, dill, garlic, sugar, and salt in a mixing bowl, and toss. Refrigerate for 20 minutes.
2. 2 Gently toss the avocado with the cucumber mixture. Refrigerate mixture 10 minutes more. Remove from the refrigerator, and drain. Remove and discard garlic. Toss the cucumber mixture again with the red wine vinegar.

By GrapeJuiceMama

Ingredients

• ✓ garlic
• olive oil
• onion
• broccoli
• salt
• black pepper
• vegetable broth
• lemon juice
• cheddar cheese

Instructions

1. 1 Heat oil in a large pot over medium heat; once the oil is hot, reduce heat to low. Cook and stir onion and garlic in hot oil until softened, 3 to 5 minutes. Add broccoli, season with salt and pepper, and stir. Pour vegetable broth and lemon juice into the pot.
2. 2 Loosely cover the pot and simmer the mixture until the broccoli is tender, about 25 minutes. Puree with an immersion blender until smooth. Garnish with Cheddar cheese to serve.

By malevolentmuse

Ingredients

• ✓ garlic
• basil
• spread
• spinach
• red bell pepper
• mozzarella cheese

Instructions

1. 1 Combine basil, buttery spread, and garlic in the bowl of a food processor or blender; pulse until almost smooth.
2. 2 Spread 2 slices bread with buttery basil spread; top with spinach, roasted pepper, mozzarella, and remaining bread slices.
3. 3 To cook in a panini press: Preheat a panini press according to the manufacturer's instructions. Add sandwich; cook until golden and crisp, according to the manufacturer's instructions, 3 to 5 minutes. Repeat with remaining sandwich.

By Country Crock

Ingredients

• ✓ garlic
• olive oil
• red wine vinegar
• balsamic vinegar
• mayonnaise
• bibb lettuce
• sunflower seed
• avocado

Instructions

1. 1 Whisk together the olive oil, red wine vinegar, balsamic vinegar, garlic and mayonnaise. Season with salt and pepper to taste.
2. 2 In a salad bowl, combine the lettuce and sunflower seeds. Toss with enough dressing to coat. Top with sliced avocado and serve.

By Barrett

Ingredients

• ✓ garlic
• olive oil
• sweet onion
• pizza dough
• cream cheese
• mozzarella cheese
• romano cheese
• red pepper

Instructions

1. 1 Heat oven to 425 degrees F.
2. 2 Heat 1 Tbsp. oil in large skillet on medium heat. Add onions; cook 15 to 20 min. or until tender and golden brown, stirring occasionally.
3. 3 Place pizza dough on lightly floured baking sheet; stretch to fit 16 x 12-inch baking sheet. Mix garlic and remaining oil; spread onto dough. Bake 10 min.
4. 4 Spread crust with cream cheese; top with remaining cheeses, onions and red pepper. Bake 10 to 12 min. or until crust is lightly browned.

By Philadelphia