Recipe: Recipes Using Garlic (31) - 01-12-98 Recipe Swap (updated)

31 RECIPES USING GARLIC
Recipe Swap - January 12, 1998

RECIPES IN THIS FILE:
Garlic Soup
Garlic Croutons
Garlic and Chickpea Dip
Spago Chicken with Garlic
Sauteed Eggplant with Tomato-Garlic Sauce
Curried Garlic Dip
Roasted Garlic
Barbecued Garlic
Garlic New Potatoes
Spicy Marinated Shrimp and Garlic
Chicken Braised with 40 Cloves of Garlic
Stefado of Beef and Garlic
Flank Steak with Garlic Wine Sauce
Garlic-Wine Rice Pilaf
Rice With Garlic and Pine Nuts
China Royal Ginger-Garlic Shrimp
True Garlic Bread
Roasted Garlic Mashed Potatoes
Potatoes with Garlic and Dill
Garlic Bread
Sensational Strip Steaks & Creamy Garlic Dip
Boiled Potatoes with Shallot-Garlic Butter
Angel Hair Pasta with Garlic and Lemon
Diced Boneless Chicken with Fresh Garlic
Potatoes Duchess with Garlic and Herbs
Sauteed Scallops with Pea Pods, Garlic and Fresh Ginger
Caramelized Garlic Mashed Potatoes
Green Beans With Onion, Garlic, And Tomato
Bagna Cauda (Italy)
Garlic Grits
Garlic Shrimp Au Gratin

---

GARLIC SOUP
Makes 8 servings

3 cloves garlic, crushed
2 tbsp vegetable oil
2 slices white bread, cut into small pieces
4 cups chicken broth
1/2 tsp salt
1/4 tsp ground black pepper
1 large egg, slightly beaten
Snipped fresh parsley (optional, to garnish)

Cook and stir garlic in oil in a 3-quart saucepan until brown.

Stir in bread; cook and stir until light brown.

Stir in broth, salt and pepper. Heat to boiling; reduce heat. Cover and simmer for 20 minutes.

Stir at least half of the hot mixture gradually into egg. Stir back into hot mixture in saucepan. Boil and stir 1 minute.

Sprinkle with snipped parsley, if desired.

---

GARLIC CROUTONS
Source: American Diabetes Association Family Cookbook, Vol 1, 1987
Makes 1 1/2 cups, 12 servings

2 slices bread, cut into 1/2-inch cubes
2 tsp butter or margarine
Paprika as desired
Garlic salt as desired *

Preheat oven to 300 degrees F.

Melt butter in a shallow baking pan. Add bread cubes, toss lightly to coat. Sprinkle with paprika and garlic salt.

Bake 20 minutes or until cubes are dry and browned.

Croutons may be stored in an airtight container for salads and soups.

---

GARLIC AND CHICKPEA DIP
Source: A Book of Herbs and Spices by Gail Duff
Makes 6 servings

8 oz dried chickpeas, soaked and cooked
2 garlic bulbs, boiled whole for 20 minutes; drained
4 oz olive oil
Juice of 2 lemons
3 oz tahini
Black pepper
4 Tbsp chopped fresh parsley
Tomatoes wedges or slices (to garnish)

Puree the chickpeas in a blender.

Squeeze the garlic cloves from their skins and add to the chickpeas. Put in the oil, lemon juice and tahini. Blend again.

Add pepper and parsley and mix well. Put the mixture into an oiled mold and chill for 2 hours.

Turn it onto a plate and garnish with tomato wedges or slices.

---

SPAGO CHICKEN WITH GARLIC
Adapted from source: Wolfgang Puck, Spago's in Best Recipes from the Los Angeles Times
Makes 4 servings

1 chicken or 2 whole bone-in chicken breasts
2 small heads garlic
Water
1/4 cup chopped fresh Italian parsley
Salt and pepper, to taste
2 tbsp unsalted butter
1 large lemon, juiced

If using whole chicken, halve chicken and, if desired, bone completely except for wing joint. If only using chicken breasts, bone completely. Leave skin intact. Set aside.

Place the heads of garlic in water to cover in a small saucepan and bring to a boil. Drain. Peel the garlic and cut each clove into paper-thin slices. Toss in a bowl with the parsley, and season to taste with salt and pepper.

Loosen the chicken skin and stuff about 2 teaspoons garlic mixture between the skin and the meat. Reserve remaining garlic mixture. Set chicken aside.

Prepare hot coals in a grill. When the coals are ready, grill the chicken 5 to 7 minutes on each side, or until the flesh is no longer pink. Do not overcook the chicken or it will become dry.

Heat the butter in a skillet, add the reserved garlic mixture, and saute a few seconds. Add the lemon juice and adjust seasonings. Heat through.

Place the chicken on a large heated platter and spoon the garlic sauce over it.

---

SAUTEED EGGPLANT WITH TOMATO-GARLIC SAUCE
Source: The Complete Book of Turkish Cooking by Ayla Esen Algar
Makes 4 servings

1 eggplant
Salt
Extra virgin olive oil
1 (10 oz) can tomatoes with liquid
1 chopped tomato
1 tbsp tomato paste
2 tbsp water
2 tsp mashed garlic
2 tsp vinegar

Cut stem off eggplant. Remove strips of skin with a vegetable peeler. Cut lengthwise in half, then crosswise into 1/4-inch thick slices. Spread on a cookie sheet and sprinkle with lots of salt. Put in a colander and set aside for 4 hours. Rinse well and drain.

Heat oil in skillet and fry eggplant slices over a high heat till they are golden brown on all sides. Drain.

Pour off all but 1 tbsp olive oil. Mash tomatoes with a fork and put into skillet. Simmer, stirring often, 5 to 10 minutes, until they form a thin sauce. Blend in tomato paste and 2 tablespoon water. Cook 1 minute. Stir in garlic and vinegar and remove from heat.

Arrange eggplant slices on a serving dish and pour over sauce. Serve warm as part of a buffet.

---

CURRIED GARLIC DIP
Makes about 2 cups

1 cup plain yogurt
1 cup sour cream
1 tsp dry mustard
2 tsp curry powder
2 tsp garlic powder

Add each ingredient to a bowl in the order listed, blending constantly until all are well blended and the mixture is smooth. Cover and chill.

SUGGESTED DIPPERS:
Zucchini, Mushrooms, Cherry Tomatoes, Deli Meats, Chicken Drumettes

---

ROASTED GARLIC

Whole heads of garlic
Toasted rounds French bread
Unsalted butter, softened

Preheat oven to 375 degrees F.

Remove the papery outer covering of whole garlic head, but do not separate the cloves or peel them. Place as many whole heads of garlic on a large square of heavy-duty aluminum foil as there are people to be served. Fold up foil so that the cloves are completely wrapped.

Bake in the preheated oven for 1 hour 15 minutes.

TO SERVE:
Serve each diner a head of garlic and some bread and butter. Separate cloves. Hold a clove over a piece of buttered bread and squeeze. The garlic puree will pop out, like toothpaste from a tube. Spread and eat.

GARLIC PUREE:
To make a batch of Garlic Puree for later use, let roasted heads of garlic cool, unwrapped for at least 5 minutes. Gently separate the cloves and squeeze each one over a fine meshed sieve, so that the softened garlic pops into the sieve. With wooden spatula or wooden spoon, rub garlic through the sieve into a small container or bowl. Cover tightly with plastic wrap and refrigerate the puree if needed.

QUICK PUREE:
If you are in a hurry, you may skip the refinement of the sieve. Simply squeeze the cloves, one by one, over a bowl. When they have all been squeezed, use a rubber spatula to push the puree into a neat mound cover tightly with plastic wrap, and refrigerate until needed. It will keep for months. To keep indefinitely, cover with a film of olive oil.

VARIATION:

BARBECUED GARLIC
Makes 8 servings

8 Heads garlic
4 tbsp butter
Springs of fresh rosemary *
Fresh oregano (optional)

Place whole heads of garlic, prepared as for Roasted Garlic (recipe above), on a sheet of heavy-duty foil. Top with butter (4 tablespoons per 8 heads) and a few sprigs of fresh rosemary or oregano. If fresh herbs are unavailable, substitute dried (2 teaspoon of dried herbs for 8 heads of garlic). Fold the foil over the garlic and seal the package well. Cook over hot coals for about 45 minutes, turning the package occasionally with tongs.

---

GARLIC NEW POTATOES
From: Teresa, AR

18 new potatoes, quartered
2 cloves garlic, minced
1/4 cup butter or margarine
1 Tbsp. chopped fresh parsley
1/4 tsp. ground pepper

Cook potatoes, covered, in boiling salted water for 15 minutes or until tender. Drain.

Saute garlic in butter until tender but not brown. Add parsley and pepper. Pour over potatoes and toss gently to coat.

---

SPICY MARINATED SHRIMP AND GARLIC
Makes 6 servings

1 cup olive oil
Juice of 1 lemon
1/2 tsp paprika
1 bay leaf
1 tsp crushed rosemary leaves
1/4 tsp ground cayenne pepper
Dashes Tabasco sauce
Salt and freshly ground black pepper, to taste
Worcestershire sauce, to taste
30 cloves garlic*
1 1/2 lb shrimp (about 20/lb)
Chopped fresh parsley (to garnish)

Gently heat the olive oil in a wide, heavy skillet. Add all the remaining ingredients except the shrimp and parsley. Cook very gently, stirring occasionally, for 15 minutes.

Raise heat and stir in the shrimp. Cook, tossing the shrimp constantly in the hot oil, until they just turn pink and begin to curl. DO NOT OVERCOOK!!

Scrape the shrimp mixture into a bowl. Cover and allow to marinate in the refrigerator for a day or so.

Sprinkle with parsley before serving.

*Cloves of garlic should be parboiled and peeled.

---

CHICKEN BRAISED WITH 40 CLOVES OF GARLIC
Makes 6 servings

40 cloves garlic*
6 chicken legs and/or thighs (skin removed, if desired)
2 medium onions, coarsely chopped
2 tbsp olive oil
1 cup chopped fresh parsley
1 tsp crumbled dried tarragon
1/2 tsp ground allspice
1/4 tsp ground cinnamon
Salt and pepper to taste
1/4 cup cognac
1/3 cup dry white vermouth

Preheat oven to 375 degrees F.

Place all the ingredients in a deep, heavy pot that can be covered. Combine everything very well with your hands. Seal the pot very tightly with foil. Place a cover over the foil. Pot must be very well sealed so that no juices or steam can escape.

Bake for 1 1/2 hours. Do not open the pot during this time.

Serve piping hot, with good crusty bread for mopping up the juices and garlic. Open the pot at the table, so that the diners may get the full benefit of the marvelous fragrance that explodes out of the vessel.

*Garlic should be parboiled and peeled.

---

STEFADO OF BEEF AND GARLIC
Makes 6 servings

3 lb beef stew meat, trimmed, 1-inch cubes
1 (6 oz can) tomato paste
1 cup chopped fresh parsley, divided use
Salt and pepper, to taste
1 bay leaf
1 tsp dried oregano, crumbled
1 tsp ground cinnamon
1 tsp ground cumin
1/2 tsp sugar
1/2 cup dry white wine
1/4 cup dry red wine vinegar
1 lb pearl onions*
30 cloves garlic*
1/2 lb feta cheese, crumbled
1 cup walnuts, coarsely chopped

Preheat oven to 350 degrees F.

In a heavy pot that can be covered, combine all the ingredients except the feta, walnuts and 1/2 cup parsley.

Cover tightly and bake for 1 1/2 hours or more, until the meat is very tender. Lower the oven temperature during this time, so that the contents of the pot remain at a gentle simmer.

Skim off the fat. Do not boil the sauce down; it should remain rather thin.

Ladle the stew into a deep platter. Garnish with feta, walnuts, and the remaining parsley.

*Pearl onions and garlic cloves should be parboiled and peeled.

---

FLANK STEAK WITH GARLIC WINE SAUCE
Makes 4 servings

1 (1 1/2 lb) flank steak
Salt and pepper, to taste
2 tbsp unsalted butter
2 tbsp unsalted butter, softened
2 tbsp thinly slice scallions
1 cup dry red wine
Garlic puree (from 1 head roasted garlic)

Sprinkle flank steak with salt and a generous amount of freshly ground black pepper.

Heat a wide heavy skillet. Do not add fat. When hot, cook seasoned steak until seared and well browned on each side (about 1 minute per side). Reduce heat and add 2 tablespoons butter. Cook 3 to 5 minutes on each side (for best results, the meat should be rare). Remove the meat from the pan and keep warm.

Pour off the fat in the skillet and add the scallions and red wine. Bring to a boil and whisk in the garlic puree. Boil until the wine is reduced by half, thickened, and syrupy. As it boils, scrape up the browned bits in the skillet with a wooden spoon. Stir in the meat juices that have accumulated under the flank steak. Boil for 1 or 2 seconds more.

Remove from the heat. Gently swirl in the 2 tablespoons softened butter so that it incorporates into the wine.

Quickly slice the meat, against the grain, into thin strips. Arrange the slices on a hot platter, pour sauce down the center of them and serve at once.

---

GARLIC-WINE RICE PILAF
Makes 4 servings

Zest of 1 lemon
8 cloves garlic, peeled
1/2 cup fresh parsley
6 tbsp unsalted butter
1 cup uncooked white rice
1 1/4 cups chicken stock
3/4 cup dry Vermouth
Salt and pepper, To Taste

Chop together the lemon rind, garlic and parsley; set aside.

Heat the butter in heavy 2-quart pot. Cook the garlic mixture very gently for 10 minutes.

Stir in the rice. Stir over medium heat for 2 minutes.

Combine the stock and wine in a saucepan. Heat until it begins to bubble at the sides. Stir into rice; add salt and freshly ground pepper. Cover tightly and simmer over very low heat for 20 minutes or until liquid is absorbed and rice it tender. Fluff with a fork. Drape a towel over the pot and cover the towel until it is time to serve.

Serve hot or at room temperature.

---

RICE WITH GARLIC AND PINE NUTS
Source: Chef Terry Henderson
Makes 6 servings

4 tablespoons unsalted butter
1 head garlic puree (1 roasted head)
4 cups cooked regular rice
3/4 cup pine nuts
Salt and pepper, to taste

Heat the butter in a deep skillet. Swirl in the garlic puree. Add the rice and pine nuts. Saute, stirring and tossing, until the rice is heated through and has absorbed the butter. Season with salt and freshly ground pepper. Serve hot.

---

CHINA ROYAL GINGER-GARLIC SHRIMP
Makes 4 servings

16 jumbo shrimp, with shells
1/4 cup vegetable oil
1 (1-inch long) piece ginger, peeled and minced
3 cloves garlic, crushed
2 green onions/scallions, trimmed, thinly sliced
Salt and pepper, to taste

Slit the shrimp up the back with a sharp knife and remove the vein. Do not shell the shrimp.

Heat the oil in a wok or wide heavy skillet. When the oil is rippling, throw in the shrimp and stir-fry over high heat for 2 minutes. Drain very well.

Return 1/2 tablespoons oil to the wok. Heat. Throw in the shrimp along with the ginger, garlic, and onions. Stir-fry for 20 seconds. Season with salt and freshly ground pepper. Stir-fry for an additional 20 seconds. Serve at once.

---

TRUE GARLIC BREAD

Garlic puree (from 2 roasted heads of garlic)
1/4 lb unsalted butter, softened
2 tbsp (2 pkts) active dry yeast
3 cups warm water (115-120 degrees F), divided use
2 tbsp kosher salt
3 1/4 cups whole wheat flour
3 1/4 cups unbleached all purpose flour
Cornmeal

Cream together the garlic puree and butter. (This may be done days in advance and refrigerated. Bring to room temperature before using).

Combine the yeast with 1/2 cup warm water in large bowl. Stir with a fork or small whisk. Add the remaining 2 1/2 cups water. Add salt. Stir in the flour, 1 cup at a time, beginning with the whole wheat flour. Use a whisk until the dough becomes stiff, then switch to a wooden spoon.

Turn the dough onto a well-floured work surface. Knead rhythmically for 10 to 15 minutes, until the dough is smooth, springy, not sticky, and elastic. Add more flour as you knead if necessary. The dough is ready if you can poke to fingers into it and the resulting indentations spring back. Cover the dough with a cloth and let rest while you wash, dry and generously butter the bowl.

Knead the dough a few more turns, then form it into a ball and place it in the bowl. Turn it to coat with butter. Cover the bowl and put it in a warm, draft-free place until the dough has doubled in bulk, about 1 1/2 hours. It has risen sufficiently when you can gently poke a finger into the dough and the hole remains. (Don't poke too enthusiastically or the dough will collapse.)

When doubled, flour your fist and punch the dough down. Knead it a few times and then let it rest.

Sprinkle 1 large or 2 small baking sheets with a liberal amount of cornmeal. Divide the dough into 3 equal parts. While you work with 1 piece, keep the other 2 covered.

Flour your work surface. With a rolling pin, roll each piece of dough into a rectangle approximately 14-inches long by 7-inches wide. Spread it with the softened garlic butter. Roll the long edge toward the opposite long edge, as if you were rolling up a rug. Pinch ends closed. Place loaves on the baking sheets. With a sharp knife or razor blade, slash the loves lightly at 2-inch intervals. Cover with a cloth and place in a warm draft-free place to rise until doubled, about 1/2 hour.

Meanwhile preheat oven to 400 degrees F.

Bake for 35 to 40 minutes with a pan of boiling water on the oven floor. Spray loaves with water several times during the baking process. (This helps the bread form a thick crusty shell.) To test for doneness, rap the loaf with your knuckles. The loaf should sound hollow. Cool on wire racks, but the loaves are delicious eaten warm right out of the oven.

---

Roasted Garlic Mashed Potatoes
From: Dawn/nys

Preheat oven to 350 degrees. Bruise 4-6 cloves of garlic with the flat side of a large knife. Slip the garlic out of it's skin and place in a small baking dish, toss with 1 - 2 tablespoons of olive oil and bake for 20 minutes. Mash or puree garlic in the oil, and mash in with your potatoes, toss in any favorite herbs, salt and pepper to taste. Heap in an oven proof dish and brown gently under the broiler.

---

POTATOES WITH GARLIC AND DILL
From: Charo, Ohio

This recipe takes about 30 minutes from beginning to end and serves 2 well.

2 cups whole new potatoes, unpeeled
4 tbsp butter
1/2 cup fresh dill, chopped
1 clove garlic, minced

Scrub and rinse potatoes (new potatoes, by the way, are the small red potatoes), fill a pot with water, throw in your potatoes and boil until tender, then drain the pot. Meanwhile, In a skillet over low heat, melt 4 T butter, add 1 minced clove of garlic and 1/4 cup of fresh dill, stir once or twice, then pour over the potatoes. Toss well, sprinkle the remaining dill over the top and serve.

---

Garlic Bread
From: Cheryl/FL

The mayonnaise gives this bread a great flavor!

3 long loaves French or Italian bread
1 cup mayonnaise
1/4 pound butter, softened
1/3 cup Parmesan cheese
2-3 cloves fresh garlic, crushed and finely minced
2 teaspoons finely chopped fresh parsley

Mix all ingredients until well blended, then spread generously on long loaves that have been halved lengthwise. Broil for 2 to 5 minutes or until golden and bubbly.

---

SENSATIONAL STRIP STEAKS
Source: Chef Paul Prudhomme
From: Donna/Wi
Makes 8 Appetizer Servings

Creamy Garlic Dip (Recipe Follows)
1 tablespoon plus 2 teaspoons Chef Paul Prudhomme's Meat Magic
1 pound beef tenderloin, cut into narrow strips
1 cup milk
1 large egg
2 cups vegetable oil
2 cups all purpose flour

Make Creamy Garlic Dip; cover and refrigerate. In medium bowl, combine 1 tablespoon of the Meat Magic and meat. Mix well with your hands so seasoning is evenly distributed. Reserve. In another bowl, beat milk and egg until well mixed. Reserve. Pour oil into a 10-inch skillet over high heat. Heat 8 to 9 minutes or until oil reaches 350 degrees. While oil is heating, blend the remaining Meat Magic with flour. Coat seasoned meat strips with flour and drop into milk mixture. Remove approximately one-third of meat from milk mixture with one hand and drop into flour. Keeping the other hand dry, coat meat with flour again. Shake off excess flour and drop coated strips into hot oil in single layer. Cook, turning strips to brown evenly, 4 to 5 minutes, or until pieces are golden br own and very crisp. Remove with slotted spoon as they are done, and drain on paper towels. Repeat procedure with the remaining meat. Serve immediately with Creamy Garlic Dip.

CREAMY GARLIC DIP

2 teaspoons Chef Paul Prudhomme's Meat Magic
2 teaspoons minced garlic
1 tablespoon cider vinegar
1 cup mayonnaise

Mash together Meat Magic and garlic to form paste. Add vinegar and stir until blended. Blend with mayonnaise. Cover and refrigerate until ready to use.

---

Boiled Potatoes with Shallot-Garlic Butter
From: SueA, CA
Makes 6 servings

2 pounds waxy potatoes, cut into 1-inch cubes
1 1/2 teaspoons salt
3 tablespoon unsalted butter
2 medium shallot, finely chopped
1 medium garlic clove, minced
1/3 cup minced fresh chives
1/4 teaspoon freshly ground pepper

In a medium saucepan, combine the potatoes and 1 teaspoon of the salt. Add enough water to cover by about 2-inches. Bring to a boil over moderately high heat and cook until just tender, about 12 minutes. Drain in a colander. Add the butter to the saucepan and melt over moderately low heat. Add the shallots and garlic and cook, stirring occasionally, until well softened but not browned, 4 to 5 minutes. Increase the heat to moderate, add the potatoes and toss to coat with the butter. Add the chives, pepper and the remaining 1/2 teaspoon salt and cook stirring, until heated through, about 5 minutes. Serve at once.

---

Angel Hair Pasta with Garlic and Lemon
From: Donna/TN

An easy dish to make great for a side dish or add cooked chicken for a one dish meal

1 (1 lb) pkg pasta
3 cloves of garlic peeled and pressed more if desired
3 tablespoons lemon juice
1/4 to 1/2 cup parmesan cheese
2 tablespoons chives finely chopped

Cook pasta according to package directions drain then toss in garlic, lemon juice and chives sprinkle cheese on top can be served hot or cold also great for a picnic.

---

Diced Boneless Chicken with Fresh Garlic
Source: Henry Chung's Hunan Style Chinese Cookbook
From: SueA, CA

2 whole chicken breasts, boned, skinned, and diced into 3/4-inch squares
marinade
1 teaspoon white wine
1 teaspoon powdered cornstarch
2 cups plus 1 teaspoon vegetable oil (or sesame oil)
2 tablespoons minced fresh garlic
1/2 cup green bell pepper, cut into 1 1/4-inch squares
1/2 cup canned sliced bamboo shoots (or celery)
6-10 pieces of carrot, cut into 1 1/2-inch slices
1/2 cup chicken broth
1 tablespoon white wine
2 tablespoons soy sauce
pinch salt (or to taste)
2 teaspoons water mixed with 1/2 teaspoon cornstarch
1/2 teaspoon sesame oil (optional)

Mix the chicken with the marinade ingredients. Let stand for 5 to 10 minutes. Heat a wok over highest heat for 2 minutes; then add 2 cups vegetable oil. As soon as oil is smoking hot, stir in the chicken and cook for just a few seconds, until the chicken meat begins to turn white. Remove the chicken and drain it; pour off all but 2 to 3 tablespoons oil. Reheat remaining oil till smoking hot. Toss in minced garlic, green pepper, bamboo shoots, carrot pieces, and chicken broth; stir for 1 minute. Return the chicken to wok; add wine, soy sauce, salt, and keep stirring till well blended. Add liquid cornstarch to thicken the gravy and 1 teaspoon vegetable oil to glaze the dish. Garnish with sesame oil. Serve hot.

---

Potatoes Duchess with Garlic and Herbs
From: Bill,DC
Makes 8 servings

2 1/2 pounds potatoes -- peeled
6 ounces boursin cheese with garlic and herbs
6 tablespoons milk
2 each eggs
salt and pepper -- to taste

Steam potatoes until tender. Drain. Place the potatoes into the mixing bowl. Add the packages of boursin cheese, eggs and the milk. Mix on the second speed being careful not to over mix or the mixture will be too smooth to pipe through the pastry bag. Season to taste with salt and pepper. Using a pastry bag with a star tip, fill the bag with potato mixture. Put parchment paper onto sheet pans and pipe out cone shaped duchess potatoes. Roast in the oven until lightly golden brown. Serve.

---

Sauteed Scallops with Pea Pods, Garlic and Fresh Ginger
From: Bill,DC
Makes 6 servings

1 1/2 pounds scallops -- muscles removed
3/4 pound sugar snap peas -- trimmed
3/4 cup white wine
1/4 cup fish sauce
1 1/2 teaspoons garlic -- minced
3 tablespoons ginger -- fresh chopped
6 tablespoons peanut oil
1 1/2 tablespoons lime juice
to taste black pepper

Blanch the scallops ahead of time and reserve. Heat the peanut oil in the wok. Add the ginger and saute for 30 seconds. Add the garlic and saute for about another 30 seconds. Do not brown. Add the peas and saute until half cooked. Add the scallops and heat briefly. Deglaze with the wine, lime juice and fish sauce. Simmer briefly and serve.

---

Caramelized Garlic Mashed Potatoes
From: Bill,DC
Makes 12 servings

3 pounds Potatoes -- peeled and cooked
6 ounces caramelized garlic -- pureed
1/2 cup heavy cream
1 1/2 ounces butter
2 teaspoons salt
1 dash white pepper

Caramelize garlic in a little olive oil over a medium flame on the stove, until golden brown. Cook potatoes until tender and drain. Pass the garlic puree through a strainer and discard any skins or debris that may remain. Put potatoes and garlic puree into an electric mixer and mix with the wire whip. Add cream, butter, salt and pepper. Serve.

---

GREEN BEANS WITH ONION, GARLIC, AND TOMATO
Adapted by Ron Lunde, from: World Of The East Vegetarian Cooking by Madhur Jeffrey
From: Peggy, WA

Ron: "My main modifications to this recipe were to increase the garlic just a bit, and cut back on the oil a lot. I love oregano, but if you don't, leave it out. Served over rice, this makes a healthy and satisfying meal."

1 1/2 pounds fresh green beans
1 pound (red-ripe) Italian plum tomatoes*
2 teaspoons olive oil
4 cloves garlic, minced
2 medium onions, sliced thinly
1 1/2 teaspoons salt
Freshly ground black pepper
1/2 tablespoon fresh oregano (or 1/4 teaspoon dried oregano), optional
1/2 cup water

Cut the stems (but not the tails) off the beans, and cut them into 1-inch pieces. If you want to peel the tomatoes (I don't), drop them into boiling water for 15 seconds, remove to a bowl of ice water, then peel. Chop the tomatoes into 1/2-inch pieces. Set aside.

Heat the oil in a non-stick pan, and stir-fry the garlic for 30 seconds, or so. Fling in the onions, and stir-fry over medium heat for 2-3 minutes, being sure not to burn the garlic or color the onions.

Dump in the tomatoes, beans, salt, pepper, oregano (if desired) and water, and bring to a boil. Cover, lower heat, and simmer for 10-15 minutes (depending on how done you like the beans), then uncover, boost the heat, and reduce the liquid until it's thick. Correct seasonings.

*You can use one large can of diced plum tomatoes, in a pinch, or if you're feeling lazy. - Ron

---

Bagna Cauda (Italy)
Source: Memorex Library, International Recipes
From: Margaret, MA

1/4 lb. butter
1/4 cup olive oil
6 cloves garlic, peeled and sliced
4 oz. anchovy fillets, drained, rinsed and finely chopped

Combine butter, oil and garlic and cook over low heat for 15 minutes. Add anchovies and cook 10 more minutes, stirring constantly. Serve as a hot dip with cold raw vegetables.

---

Garlic Grits
Source: Serendipity (an Inn at Myrtle Beach, SC)
From: Candy,VA
Makes 4 servings

1 cup instant grits
1/4 cup butter
1/4 cup milk
1 (16 oz) roll garlic cheese, shredded
1 egg, beaten
Dash Tabasco sauce

Cook grits according to the package. Remove from heat and mix in butter, milk, cheese, egg, and Tabasco. Place in a 1 quart baking dish and bake in 375 degree F oven for 30 minutes. Serve with eggs or sausage.

---

GARLIC SHRIMP AU GRATIN
From: SueA, CA - 01-12-98
Makes 4 servings

2 lb. raw shrimp
1 1/2 sticks butter (3/4 cup), divided use
2 cups fine dry bread crumbs
1/2 cup finely chopped parsley
4 cloves fresh garlic, minced or pressed Salt and pepper to taste
1 cup dry sherry

Shell and devein shrimp. Toss into boiling water, return to boil and cook for about 2 minutes until shrimp turn all pink. Drain.

In large skillet melt 1 stick butter (1/2 cup) over low heat. Add bread crumbs, parsley, garlic and salt and pepper. Stir a few minutes over low heat. Pour in sherry and cook 1 minute more.

Place alternate layers of shrimp and bread crumb mixture in well-buttered gratin dish, ending with bread crumbs. Dot with remaining butter.

Bake in a 350 degree F oven for 10 to 15 minutes.