Recipes with garlic
10,177 recipes
Sesame Chicken Teriyaki
Broiled sesame chicken teriyaki skewers marinated in garlic, ginger, and teriyaki sauce. Low-calorie chicken breast strips threaded accordion-style and finished with toasted sesame seeds.
West Coast Garlic Salmon
Broiled salmon steaks basted with a garlic, lemon, and tarragon butter marinade with a touch of red pepper flakes. Fast, fresh, and ready in under 15 minutes.
Licking' Good Beef Steak
Beer-braised round steak slow-baked for 3 hours with onions, garlic, beef bouillon, brown sugar, and thyme. Fork-tender beef with a rich gravy, served over noodles or rice.
Fast Pilaf
Fast quinoa pilaf with beans, tomatoes, onion, and garlic in one pot. A vegetarian, high-protein grain dish you can season any way you like.
Eggplant Parmigiana (Prodigy)
Classic eggplant Parmigiana with breaded and fried eggplant rounds layered with homemade tomato-basil sauce, Parmesan, and sliced mozzarella. The Italian-American staple done from scratch.
Broccoli-Cheddar Soup
Lighter broccoli cheddar soup made with low-fat yogurt, reduced-fat cheddar, and low-salt chicken broth. Pureed smooth and creamy without the heavy cream.
Gulaschsuppe (Goulash Soup)
Gulaschsuppe, a traditional German-style goulash soup with beef cubes, paprika, green peppers, caraway, and lemon juice in rich beef broth. Tastes even better reheated the next day.
BBQ Shrimp (New Orleans Style)
New Orleans-style BBQ shrimp baked, not grilled, in a peppery garlic-butter Worcestershire sauce with lemon and bay. Pile it in a bowl with crusty French bread to soak up every drop of the sauce.
Szechuan Spiced Shrimp
Szechuan-style shrimp velveted in a light egg-cornstarch batter, then wok-tossed with ginger, garlic, and dried chili in a sweet-sour-spicy sauce. Serve over steamed rice for a Chinese kitchen classic.
Chicken with Olives & Lemon Tajine
Moroccan chicken tagine with green olives, preserved lemon wedges, and saffron. Slow-simmered until fall-off-the-bone tender with a rich reduced sauce.
Hot & Spicy Spareribs
Hot and spicy spareribs grill low and slow with indirect heat, then baste with a tomato, cider vinegar, brown sugar, and chili powder sauce. Sticky, smoky backyard barbecue ribs.
Spicy Texas Barbecue Sauce
Spicy Texas barbecue sauce simmered with beer, jalapeños, brown sugar, and lime juice. Bold, smoky heat that clings to ribs, brisket, and chicken.
Tofu Spinach Pie
Start off with a salad, then serve the spinach tofu pie with wild rice and you've got a great veggie meal.
Savory Wild Rice Stuffed Onions
Vidalia onions baked golden and stuffed with wild rice, mushrooms, apple, and fresh marjoram. A savory-sweet side dish that uses the scooped-out onion in the filling.
Spareribs with Mustard Sauce
Grilled spareribs with homemade Creole mustard sauce, a cumin-cayenne dry rub, and a sticky honey glaze. Three layers of Cajun-style flavor build bark, bite, and a sweet-spicy caramelized finish.
Grilled Pork Skewers with Ginger
Grilled pork shoulder skewers marinated in ginger, garlic, soy, and pineapple juice. Pan-Asian flavor in under an hour of cooking time plus a four-hour flavor soak.
Broiled sesame chicken teriyaki skewers marinated in garlic, ginger, and teriyaki sauce. Low-calorie chicken breast strips threaded accordion-style and finished with toasted sesame seeds.
Broiled salmon steaks basted with a garlic, lemon, and tarragon butter marinade with a touch of red pepper flakes. Fast, fresh, and ready in under 15 minutes.
Beer-braised round steak slow-baked for 3 hours with onions, garlic, beef bouillon, brown sugar, and thyme. Fork-tender beef with a rich gravy, served over noodles or rice.
Fast quinoa pilaf with beans, tomatoes, onion, and garlic in one pot. A vegetarian, high-protein grain dish you can season any way you like.
Classic eggplant Parmigiana with breaded and fried eggplant rounds layered with homemade tomato-basil sauce, Parmesan, and sliced mozzarella. The Italian-American staple done from scratch.
Lighter broccoli cheddar soup made with low-fat yogurt, reduced-fat cheddar, and low-salt chicken broth. Pureed smooth and creamy without the heavy cream.
Gulaschsuppe, a traditional German-style goulash soup with beef cubes, paprika, green peppers, caraway, and lemon juice in rich beef broth. Tastes even better reheated the next day.
New Orleans-style BBQ shrimp baked, not grilled, in a peppery garlic-butter Worcestershire sauce with lemon and bay. Pile it in a bowl with crusty French bread to soak up every drop of the sauce.
Szechuan-style shrimp velveted in a light egg-cornstarch batter, then wok-tossed with ginger, garlic, and dried chili in a sweet-sour-spicy sauce. Serve over steamed rice for a Chinese kitchen classic.
Moroccan chicken tagine with green olives, preserved lemon wedges, and saffron. Slow-simmered until fall-off-the-bone tender with a rich reduced sauce.
Hot and spicy spareribs grill low and slow with indirect heat, then baste with a tomato, cider vinegar, brown sugar, and chili powder sauce. Sticky, smoky backyard barbecue ribs.
Spicy Texas barbecue sauce simmered with beer, jalapeños, brown sugar, and lime juice. Bold, smoky heat that clings to ribs, brisket, and chicken.
Start off with a salad, then serve the spinach tofu pie with wild rice and you've got a great veggie meal.
Vidalia onions baked golden and stuffed with wild rice, mushrooms, apple, and fresh marjoram. A savory-sweet side dish that uses the scooped-out onion in the filling.
Grilled spareribs with homemade Creole mustard sauce, a cumin-cayenne dry rub, and a sticky honey glaze. Three layers of Cajun-style flavor build bark, bite, and a sweet-spicy caramelized finish.
Grilled pork shoulder skewers marinated in ginger, garlic, soy, and pineapple juice. Pan-Asian flavor in under an hour of cooking time plus a four-hour flavor soak.
