Ingredient: garlic

Pesto

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 Pesto
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Instructions
  1. Combine all in food processor

Spicy Peanut Dip (Food & Wine)

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 Spicy Peanut Dip (Food & Wine)
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Instructions
  1. In food processor, combine all the ingredients except half the scallions. Process to a smooth paste.
  2. Transfer to a serving bowl and garnish with reserved slices
Recipe Notes

Can sub coconut milk for whole milk

Peppers Provencal

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 Peppers Provencal
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Instructions
  1. Heat oil and butter together in a heavy skillet or saucepan until butter is melted
  2. Add the onion and peppers
  3. Season with Herbes de Provence and salt and pepper to taste
  4. Simmer, stirring frequently, for about 45 minutes or until vegetables are limp, tender and lightly browned. Peppers should have a marmalade like appearance
  5. Add garlic and basil and cook for another 5 minutes
  6. Remove from skillet and let cool to room temperature
  7. Drain excess oil
  8. Fill a quiche shell with this mixture or fill your own tartes
Recipe Notes

Per Jodie note, may need to simmer mix for up to 90 minutes. She normally doubles the recipe and uses regular margarine. If you don't have fresh basil, you can add pesto (for a double recipe a large jigger of pesto is enough).

 

Olivida

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 Olivida
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Instructions
  1. Drain capers in 1/4 cup olive oil
  2. Mix olives, garlic and capers in food processor
  3. With motor running, drizzle olive oil
  4. Stir in parlsey
Recipe Notes

Will keep for 2-3 days

Baked Mushrooms

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 Baked Mushrooms
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Instructions
  1. Combine oil, vinegar, onion, garlic, herbs, salt and pepper
  2. Add mushrooms
  3. Marinate for 3 hours and baste frequently
  4. Drain and saute in butter over high heat for 1 minute
  5. Reduce heat to low and cook for 10 minutes, stirring frequently
  6. Transfer to a buttered baking dish and sprinkle bread crumbs and cheese over mushrooms
  7. Broil until top is browned
Recipe Notes

Serve as a first course or vegetable accompaniment to meat or fowl

Mushroom Eggplant Sauce

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 Mushroom Eggplant Sauce
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Instructions
  1. Stir fry mushrooms, eggplant, crushed garlic in 1/4 cup olive oil for about 4 minutes
  2. Add the rest of the ingredients and simmer for 1 hour

Mushrooms, Stuffed

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 Mushrooms, Stuffed
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Instructions
  1. Saute garlic in olive oil
  2. Add bread crumbs and parmesan cheese (to the consistency you prefer) and warm
  3. Add lemon juice and season to taste
  4. Stuff mushrooms
  5. Cover with tin foil and bake at 300 for 20 minutes
  6. Then bake for 10 minutes at 350

Chicken Dumplings (Susan Shandler)

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 Chicken Dumplings (Susan Shandler)
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Spicy Dumpling Sauce
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Spicy Dumpling Sauce
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Instructions
  1. Dice water chestnuts
  2. Mince chicken, ginger
  3. Put ingredients in blender until almost a paste
  4. Use as fillings in dumplings
Dumpling Sauce
  1. Finely chop scallion and garlic; mince Szechwan preserved vegetable
  2. Blend all ingredients well

Chicken Teriyaki Wings

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 Chicken Teriyaki Wings
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Instructions
  1. Cut wings in half with wing tip discarded
  2. Crush garlic
  3. Mix sugar, soy sauce and garlic
  4. Add chicken wings and marinate for at least 24 hours
  5. Place wings skinside up on a cookie sheet
  6. Do not pour the excess marinade over the wings, but you can give them a final brush
  7. Bake at 350 for 1-2 hours, until darkly glazed and somewhat crisp

Curried Chicken Moghlai

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 Curried Chicken Moghlai
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Instructions
  1. Coarsely crush tomatoes with their liquid
  2. Season chicken breasts on both sides with salt and black pepper and coat lightly with the flour, shaking off the excess
  3. Melt 4 tablespoons of the butter in a large skillet
  4. Add 6 chicken breasts and cook over moderately high heat, turning once, until golden. Repeat with remaining breasts
  5. Melt remaining 4 tablespoons butter in skillet
  6. Add onions and cook over moderate high heat until softened
  7. Stir in the garlic and ginger and cook until slightly softened, about 3 minutes
  8. Add ground cumin, cumin seeds, turmeric, caraway seeds and 1/4 teaspoon cayenne and cook for 1 minute
  9. Stir in crushed tomatoes with their liquid and the chicken stock
  10. Transfer to an enabled cast iron casserole
  11. Add chicken to the casserole and bring to a simmer over a low heat, 10 minutes
  12. Stir in the sour cream, brown sugar, tomato paste, crushed red pepper, saffron, cardamom, cloves and nutmeg
  13. Cover and cook over low heat for 30 minutes
  14. Uncover and cook, stirring occasionally, until the chicken is tender and sauce is thickened, about 45 minutes longer
  15. The sauce will not be completely smooth. Season with salt and cayenne
Recipe Notes

You can freeze, making sure to place plastic wrap on top of the sauce before placing lid on plastic container