Garlic Recipes

  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 pounds skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • ¼ cup water
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon chicken bouillon granules
  • 1 teaspoon chopped fresh parsley

Slow Cooker Lemon Garlic Chicken Ii

Chicken , Meat and Poultry Recipes , Chicken Breast Recipes

Author: Carla Joy

Seasoned, Browned Chicken Breasts Slow Cooked With Lemon Juice, Garlic, And Chicken Bouillon. A Wonderful 'fix And Forget' Recipe That Is Easy And Pleases Just About Everyone. Great Served With Rice Or Pasta, Or Even Alone.

Time: 3h30m

Yield: 6

Number Of Ingredients: 10

  • In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
  • In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.
  • Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.
Nutrition Facts:

Calories 192.3 calories, Carbohydrate 1.3 g, Cholesterol 88.2 mg, Fat 7 g, Fiber 0.2 g, Protein 29.6 g, SaturatedFat 3.3 g, Sodium 347.6 mg, Sugar 0.3 g

  • cooking spray
  • 1 clove garlic, minced
  • 4 skinless, boneless chicken breast halves
  • salt and ground black pepper to taste
  • ¾ cup chicken broth
  • 1 tablespoon lemon juice

Lemon Garlic Chicken Breasts

Chicken , Meat and Poultry Recipes , Chicken Breast Recipes

Author: Karina Mitchell

Its So Easy And So Tasty. Serve Over Cooked Vermicelli.

Time: 35m

Yield: 4

Number Of Ingredients: 6

  • Lightly spray a nonstick skillet with cooking spray and place over low heat; cook and stir garlic until fragrant and lightly browned, 2 to 3 minutes.
  • Season chicken with salt and pepper and place in skillet with garlic; cook over medium heat until browned on both sides, 10 to 12 minutes. Add chicken broth and lemon juice; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Transfer chicken to a serving dish, reserving liquid in skillet. Continue simmering liquid until slightly reduced, about 3 minutes. Pour liquid over chicken.
Nutrition Facts:

Calories 130.9 calories, Carbohydrate 0.8 g, Cholesterol 65.5 mg, Fat 2.9 g, Protein 23.8 g, SaturatedFat 0.8 g, Sodium 275.2 mg, Sugar 0.3 g

  • 2 teaspoons ground paprika
  • 2 tablespoons fresh minced garlic
  • 2 teaspoons Italian seasoning blend
  • 2 tablespoons fresh lemon juice
  • ¼ cup olive oil
  • ½ teaspoon ground black pepper
  • 2 teaspoons dried basil leaves
  • 2 tablespoons brown sugar, packed
  • 2 pounds large shrimp (21-25 per pound), peeled and deveined

Grilled Garlic And Herb Shrimp

Seafood , Shellfish , Shrimp

Author: Berly15216

My Dad Gave Me This Recipe, And Every Time I Make It I Have People Begging Me For The Recipe.

Time: 2h15m

Yield: 4

Number Of Ingredients: 9

  • Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
  • Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
  • Remove shrimp from marinade, drain excess, and discard marinade.
  • Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.
Nutrition Facts:

Calories 336.4 calories, Carbohydrate 10.2 g, Cholesterol 345.6 mg, Fat 15.7 g, Fiber 1.1 g, Protein 37.8 g, SaturatedFat 2.4 g, Sodium 400.8 mg, Sugar 7 g

  • 1 quart water
  • 1/3 cup salt
  • 1/3 cup (packed) golden brown sugar
  • 1 1/2 pounds uncooked large shrimp, unpeeled
  • 1/4 cup olive oil
  • 2 tablespoons dry white wine
  • 2 garlic cloves, minced
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon dried crushed red pepper
  • Roasted Garlic-Herb Sauce

Grilled Shrimp With Roasted Garlic-herb Sauce

Bon Appétit , Grill/Barbecue , Shrimp , Garlic , Herb , Fourth of July , Summer

Yield: Makes 6 servings

Number Of Ingredients: 10

  • Stir first 3 ingredients in medium bowl until sugar dissolves. Add shrimp. Refrigerate at least 1 hour and up to 3 hours. Drain and rinse shrimp.
  • Using shears, cut shrimp shells down center of back all the way to tail section. Using sharp knife, cut shrimp in their shells along the full length of the back (do not cut all the way through). Remove vein and pull off legs. Open shrimp.
  • Whisk olive oil, white wine, garlic, parsley, and crushed red pepper in clean medium bowl. Add shrimp and stir; let stand 30 minutes.
  • Prepare barbecue (medium-high heat). Place shrimp, flesh side down, on grill. Grill shrimp until pink and cooked through, about 2 minutes per side. Transfer to platter and serve, passing Roasted Garlic-Herb Sauce separately.
Nutrition Facts:

  • 1/2 cup unsalted butter
  • 2 tablespoons olive oil
  • 2 tablespoons garlic, minced or 6 garlic cloves
  • 2 teaspoons fresh rosemary, minced
  • 1/4 teaspoon red pepper flakes
  • 1 pinch kosher salt
  • 1 pinch fresh ground pepper
  • 2 large lemons
  • 2 lbs large shrimp
  • 1 teaspoon sea salt

Garlic & Herb Roasted Shrimp

main-dish , < 30 Mins

Author: Disque

Quick And Fancy Shrimp. Works A Main Dish, Serviced With Rice And A Veggie, Or As An Appetizer. Easily Halved Or Doubled.

Time: 28m

Yield: 4 serving(s)

Number Of Ingredients: 10

  • Preheat the oven to 400 degrees.
  • Melt the butter low medium-high heat in a medium saucepan. When the butter has melted, add the olive oil, garlic, rosemary, red pepper, 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper; cook for 1 minute. Remove from heat and zest one of the lemons directly into the mixture.
  • Arrange the shrimp into a ovenproof baking dish (10×13), making sure only the tails overlap. Pour the butter mixture over the shrimp evenly. Sprinkle with the sea salt and 1/2 teaspoon of black pepper. Cut the zested lemon into slices and arrange them under the shrimp.
  • Roast for 8 - 10 minutes until the shrimp are finished. They should not be opaque and firm. Cut the remaining lemon in half and squeeze over the shrimp.
  • Serve immediately.
  • The recipe above is for eating immediately. If you want to make them ahead, follow the recipe until the roasting, cover the dish and refrigerate until ready, roast right before serving.
Nutrition Facts:

  • 2 heads of garlic, top 1/4 inch of each cut off and discarded
  • 1 teaspoon plus 2/3 cup olive oil
  • 1 cup coarsely chopped fresh parsley
  • 4 anchovy fillets, rinsed
  • 2 tablespoons drained caper
  • 2 tablespoons coarsely chopped fresh basil
  • 1 tablespoon grated lemon peel

Roasted Garlic-herb Sauce

Bon Appétit , Capers , Garlic , Summer , Sauce , Roast , Basil

Yield: Makes about 1 cup

Number Of Ingredients: 7

  • Preheat oven to 375°F. Place heads of garlic in small glass baking dish. Drizzle with 1 teaspoon oil. Cover baking dish with foil. Roast until garlic is tender, about 1 hour. Cool slightly. Squeeze garlic from skin into small bowl. Mash with fork.
  • Place mashed garlic, parsley, anchovy fillets, capers, basil and lemon peel in processor. With machine running, slowly blend in 2/3 cup oil. Season sauce with salt and pepper. (Can be made 1 day ahead. Chill. Use at room temperature.)
Nutrition Facts:

  • Kosher salt
  • 1 pound spaghetti
  • 3 cloves garlic, minced
  • 1/2 cup extra-virgin olive oil
  • Pinch red pepper flakes
  • 2 tablespoons chopped flat-leaf parsley
  • 1/2 lemon, zested, optional
  • Freshly grated Parmigiano-Reggiano, optional

Spaghetti With Oil And Garlic (aglio E Olio)


Author: Food Network Kitchen

Time: 26m

Yield: 4 to 6 servings

Number Of Ingredients: 8

  • Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.
  • While the pasta cooks, combine the garlic, olive oil, 1 teaspoon salt and the red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
  • Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with grated cheese, if desired.
Nutrition Facts:

  • For lamb
  • 2 (8-rib) frenched racks of lamb (each rack 1 1/2 lb), trimmed of all but a thin layer of fat
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon black pepper
  • 1 teaspoon vegetable oil
  • For herb coating
  • 1/2 head new garlic or 3 large regular garlic cloves, minced
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh thyme
  • 2 teaspoons finely chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 tablespoons extra-virgin olive oil
  • Special Equipment
  • an instant-read thermometer

Rack Of Lamb With Garlic And Herbs

Gourmet , Spring , Herb , Summer , Roast , Lamb , Easter , Meat , Entertaining

Author: Shelley Wiseman

Herb-and-bread-crumb Coatings Are Classic On Rack Of Lamb, But Leaving Out The Crumbs Lightens The Dish. Get The Recipe.

Yield: 8 servings

Number Of Ingredients: 15

  • Brown lamb:
  • Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.
  • Transfer racks to a small (13- by 9-inch) roasting pan.
  • Coat and roast lamb:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120°F, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 125 to 130°F for medium-rare while lamb stands.)
  • Cut each rack into 4 double chops.
Nutrition Facts:

  • 2 cups dry white wine
  • 4 large shallots, finely chopped
  • 4 garlic cloves, finely chopped
  • 1/2 teaspoon salt
  • 4 pounds live mussels
  • 1/3 cup mixed fresh herbs, such as flat-leaf parsley, chervil, or basil, chopped
  • 6 tablespoons butter, cut into pieces

Mussels In White Wine And Garlic

Food & Cooking , Lunch/Snacks , Appetizers

Author: Martha Stewart

Be Sure To Buy Live Mussels. Any Open Mussels That Do Not Close When You Press Their Shells A Few Times Are Dead, And You Should Discard Them.

Number Of Ingredients: 7

  • Rinse and scrub mussels under cold running water. Using your fingers or a paring knife, remove beards (strings that hang from the mussels' shells), and discard.
  • In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt. Simmer 5 minutes. Add mussels.
  • Cover, and increase heat to high. Cook until all mussels are open, about 5 minutes. Stir in herbs and butter. Remove from heat. Divide mussels and broth among four bowls. Serve immediately.
Nutrition Facts:

  • 1/4 cup olive oil
  • 3 tablespoons chopped fresh basil
  • 3 to 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 medium tomatoes, diced
  • 2 tablespoons grated Parmesan cheese
  • 1 loaf (1 pound) unsliced French bread

Garlic Tomato Bruschetta


Author: Taste Of Home

This Appetizer Or Side Dish Makes A Crispy Complement To Any Italian Entree. I Just Started With My Grandmother's Bruschetta Recipe And Added Fresh Tomatoes! It's One Of The Yummiest Bruschetta Recipes I've Found. -jean Franzoni, Rutland, Vermont

Time: 30m

Yield: 12 servings.

Number Of Ingredients: 8

  • In a large bowl, combine oil, basil, garlic, salt and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate at least 1 hour. , Bring to room temperature before serving. Cut bread into 24 slices; toast under broiler until lightly browned. Top with tomato mixture. Serve immediately.
Nutrition Facts:

Calories 156 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 347mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.

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