Source: Favorite Recipes Shortcut Cooking with Lipton

4 tablespoons butter, divided
1/2 cup chopped onion
2 cups water
1 package Lipton Noodles and Sauce (Butter and Herb)
2 tablespoons olive oil
1 tablespoon chopped garlic
1 pound uncooked medium shrimp, peeled and deveined
    (thaw before cooking if shrimp are frozen)
1 (14 ounce) can artichoke hearts, drained and halved
1/4 cup finely chopped parsley
Pepper to taste

Melt 2 tablespoons butter and cook onion until tender. Add water and boil. Stir in noodles and stir occasionally.

In a large skillet, heat remaining butter with olive oil and garlic. Add shrimp and artichokes. Cook for about 3 minutes and stir while the shrimp/artichokes are cooking. Stir in parsley and pepper.

Combine shrimp and pasta before serving.

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Posted by LladyRusty at recipegoldmine.com

Source: wkbw.com – Buffalo, New York

2 pounds fresh garlic
2 cups sea salt
2 cups extra-virgin olive oil

With your hands , separate garlic bulbs into individual cloves. Use the flat side of a chef?s knife and press down on each clove to separate the garlic from the paper. The paper should peel away easily. Put all the cloves into a food processor and pulse until the garlic is coarsely chopped. Add the salt and process for 30 seconds. While motor is running slowly, add the olive oil through the feed tube until a paste-like consistency is formed.

Transfer the paste to a clean sterilized jars; cap them and place the jars in the refrigerator.

Servings: 4

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3. Garlic Paste (pasta De Ajo)

Source: China Gourmet, West Orange, New Jersey

Skewered Shrimp and Scallops
10 large shrimp
10 sea scallops
Pinch of salt
1/2 teaspoon granulated sugar
1/2 teaspoon black pepper
1/4 cup cornstarch
About 1/4 cup peanut oil
10 bamboo skewers
5 cups peanut oil (for deep frying)
Cornstarch to coat

Sauce
1/2 cup each red and green pepper, julienne cut and blanched
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon soy sauce
1/2 teaspoon sugar
1/2 teaspoon oyster sauce
1/2 teaspoon minced garlic
1/2 teaspoon chopped shallots
2/3 cup chicken stock
1 tablespoon cornstarch mixed with 2 tablespoons cold water

Make the skewered shrimp and scallops: Wash and dry the shrimp and scallops.

In a bowl combine the salt, the sugar, the black pepper and the corn starch. Add a little oil at a time to create a smooth thick batter.

Marinate the shrimp and scallops in the batter for one hour. Skewer one shrimp and one scallop each of 10 bamboo skewers. Coat it with cornstarch and deep fry until golden. Remove, drain and place on a heated platter.

Make the sauce: Before you fry the shrimp and scallops, to a wok add the black pepper, the salt, the soy, the sugar, the oyster sauce, the garlic, the shallots and the chicken stock. Bring to a boil and simmer for 3 minutes. Add the blanched green and red peppers and mix well. Add the starch and water mixture and mix and cook until the sauce thickens. Pour the sauce over the skewered shrimp and scallops and serve immediately.

Serves 2.

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6 tablespoons butter
2 tablespoons olive oil
6 cloves garlic, finely mashed

Melt butter with oil and add garlic. Cook over very low heat for 1 minute. Do not allow to brown. Brush on meat or fish before broiling or grilling.

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Serves 3.

1/2 cup (1 stick) butter, melted and cooled
1/4 cup drained sun-dried tomatoes packed in oil
3 cloves garlic
1/4 teaspoon dried oregano
1/4 teaspoon ground pepper
2 3/4 pounds chicken breast halves

Preheat grill or broiler.

For Garlic Butter: In blender, combine butter, sun-dried tomatoes, garlic, oregano and pepper and process, scraping sides occasionally, until blended. Grill or broil chicken, turning occasionally and basting with Mediterranean butter, 30 minutes or until meat thermometer inserted in center registers 170 degrees F.

NOTE: Do not baste during the last 5 minutes of grilling.

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Posted by Olga at recipegoldmine.com 4/4/02 11:29:22 am

Source: Recipe created by Dennis G. Malone, a chef affiliated with Dr. Dean Ornish

2 cups fresh garlic cloves
1/3 cup water
2 tablespoons white miso (soybean paste) or 1/2 teaspoon of salt
2 large garlic cloves Paprika, to taste
1 or 2 loaves French bread
Soy parmesan cheese, if desired

Place the two cups of garlic cloves on a 9 x 13 cookie sheet or baking pan lightly sprayed with Pam. Lightly spray the top of the garlic and add 1/3 cup of water to the sheet pan. Cover tightly with foil, shiny side down, and bake in a preheated oven for 45 minutes at 350 degrees F, until all the garlic is well cooked and beginning to brown slightly.

Remove garlic from oven. Thin the miso with 2 tablespoons of warm water and place it in a food processor with the garlic. Puree the garlic with 1/2 teaspoon salt and 1 or 2 large garlic cloves, thinly sliced, according to taste. Puree until smooth and creamy, and add paprika for richer color, if desired.

Spread this mixture, generously or thinly, according to taste, onto sour French loaves cut in half lengthwise. Sprinkle the loaves with soy Parmesan, if desired, and broil in the oven until the edges are crunchy and golden. For dryer pieces, cut the half loaves and separate the pieces before broiling. For moister pieces, cut the half loaves into pieces after broiling.

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Yield: 4 servings

4 cups cauliflower
1 tablespoon toasted sesame seeds
1 tablespoon virgin olive oil
Dash paprika
2 large cloves garlic, minced
Pepper, to taste

In a large kettle, bring 2 quarts of water to a boil. Trim cauliflower and break into florets. Drop into boiling water and cook about 2 minutes. Drain in a colander.

In a large, non-stick skillets, heat oil and brown garlic. Add cauliflower and sesame seeds and stir-fry 1 minute. Dust with paprika and pepper before serving.

Per Serving: 60 Cal (53% from Fat, 14% from Protein, 33% from Carb); 2 g Protein; 4 g Tot Fat; 6 g Carb; 3 g Fiber; 22 mg Calcium; 0 mg Iron; 19 mg Sodium; 0 mg Cholesterol

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2/3 cup sour cream
1 cup mayonnaise
1/4 teaspoon crushed garlic
1/2 teaspoon salt
1 teaspoon paprika
1/2 teaspoon freshly ground pepper
1 teaspoon mustard powder
1 tablespoon granulated sugar
1/2 cup buttermilk

Blenderize all ingredients until smooth. Let sit for a couple hours before serving to blend the flavors. This also makes a super dip.

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8 large potatoes, peeled, quartered
1 tablespoon olive oil
2 cloves garlic, sliced
1/2 cup fresh sage, chopped, or 1 tablespoon dried sage
1/2 cup plain yogurt
Salt and pepper to taste
1 tablespoon melted butter

In skillet, heat oil and saut? garlic and sage gently 1 minute. Remove from pan and cool. Cook potatoes until tender, mash, beat in yogurt, garlic and sage, salt and pepper. Put into greased casserole dish (if making ahead, refrigerate up to one day). To heat: Brush with melted butter, and bake at 350 degrees F for 40-45 minutes.

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Yield: 5 servings

2 pounds baking potatoes with peel, 1/2-inch cubes
1/4 cup water
2 tablespoons butter, 1/8-inch pieces
1 1/4 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 cup milk

Place all ingredients, except milk, in crockpot; toss to combine. Cover and cook on LOW 7 hours or on HIGH 4 hours.

Add milk to crockpot. Mash potatoes with potato masher or electric mixer until smooth.

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