Stir cream cheese and sour cream together in a bowl until smooth; stir in green onions and black garlic.
Stir salmon and salt into cream cheese mixture just until combined; refrigerate for 1 hour. Stir once before serving to distribute flavors.
auce, tomato paste, applesauce, and black garlic oil then bring to a
nion, celery, carrots, beets and garlic. Add the rosemary, thyme, star
Use a nonstick pan or wok.
Using a garlic press, squeeze garlic cloves into pan and add oil.
Add the five vegetables listed, stirring constantly.
Cook until crisp, 6 to 8 minutes on high heat.
Next, chop tomatoes and add along with salt, pepper and Italian seasoning.
Stir well.
Add the sherry and stir again. Cover pan and continue cooking 2 to 4 minutes.
Excellent.
ntil later.
Take your garlic head and peel all of
Microwave broccoli and water in covered bowl on high for 6 minutes or til crisp tender.
While it is cooking mix the rest of the ingredients together.
Drain cooked broccoli.
Pour lemon garlic mixture over broccoli and mix to coat.
If using fresh garlic cover the dish and let sit for about 2 minutes to allow heat from broccoli to \"cook\" and remove the raw taste from the garlic.
If using garlic powder you are ready to serve.
Remove papery husk from garlic and peel each clove. Cover
Mix black-eyed peas, green pepper, onion, jalapeno pepper, salad dressing and tomato.
Serve with tortilla chips.
lace the butter, garlic powder or fresh minced garlic and salt or
inute later, add garlic and chilies, if using -- cook garlic so it bubbles
rumb, diced shitake mushrooms, eggs, garlic powder, ground pepper, brown sugar
Preheat oven to 350 degrees.
Cut off a small portion of the top of the garlic (if using the whole bulb of garlic). Place the bulb of garlic in the center of a small piece of aluminum foil (about 6x6 inches). Drizzle olive oil over garlic.
Seal the garlic in the aluminum foil and bake for about 30 minutes or until garlic is soft. Press each clove (using a garlic press) into the butter. Add the
2 teaspoons olive oil, and the parsley.
Beat with an electric mixer until well blended.
Chill.
mall food processor. Using a garlic press, mince garlic and place into mixing
Using a garlic press, crush cloves into medium
Empty yogurt into a small mixing bowl.
Grate the half cucumber into yogurt.
Using a garlic press, press the garlic into bowl.
Add vinegar, chopped dill, salt and pepper to taste.
Best when chilled for 30 minutes or so.
Keeps great in fridge for a few days.
Serve with warm pita bread for dipping.
In a small double boiler, melt the margarine.
Peel the garlic and using a garlic press, press the garlic into a small bowl.
Mix well with the mayonnaise and melted margarine and salt.
Boil potatoes until fork goes through, but not mashes.
Let cool.
Cut up into 1-inch squares.
Whip up mayonnaise, chopped onion, cilantro (use less if using fresh), garlic powder, salt and pepper.
Stir in potatoes and mix well to coat.
Maybe eaten cold or warm.
Mix all ingredients.
Refrigerate 24 hours before using. Increase garlic to desired taste.
In a small bowl melt butter in microwave.
Using a garlic press, or food processor, mince and pulp garlic.
You can use more or less garlic according to taste.
Combine melted butter, basil, orgegano, and garlic.
Whisk in 1/3 cup olive oil.
Brush or spoon on to your favorite bread, bake to re-heat bread.
ENJOY!
sugar, onion, currants, red wine, black garlic, jalapeno flakes, celery flakes, dill