garlic

First, the kitchen packaged an entire rib-eye steak and shrimp dinner that we grilled on our patio, thanks to some pre-coaching from food and beverage manager Andrew Craig on grilling garlic and correctly using a meat rub.

Still, I don't need five potato peelers, four strainers, six lemon squeezers or four garlic presses.

Bake for about 40 minutes, until the garlic has softened and the tomatoes have burst their skins.

Because, I confess, I’ve eaten snails, smothered, so to speak, in garlic and butter.

Sprinkle with a little salt, reduce the heat to medium, and add the garlic, turmeric and chile pepper.

Add olive oil to the pan and toss in the garlic and chili flake.

Rub pork loin with paprika, Cajun seasoning, parsley, onion powder, garlic powder, sugar, salt, and pepper.

In a mixing bowl, combine beef, onion powder, garlic powder, bread crumbs, and eggs.

Marinate flank steak in garlic, Italian seasoning, paprika, oil, salt and pepper.

I lived for my packages from home of eggplants and asparagus and tomatoes and broccoli and elephant garlic.

Every thing was excellent in its kind, with only a little more garlic than is used in English cookery.

The ether left, on evaporation, a yellow resinous substance having a faint odor like garlic.

When it is half done, mince it with the bacon, season, and add half a clove of garlic and pound all smoothly in a mortar.

Fillet a brace of woodcock, soak them in salad oil seasoned with black pepper, some cloves, and a pounded head of garlic.

Chopped garlic put into the nostrils is supposed to be a preventive of the veta.