4 : Cloves garlic; chopped
1/4 : c Plus 2 Tbs. fresh lemon
-juice : -juice
1 : tb Plus tsp. Worcestershire
-sauce : -sauce
8 : Skinless chicken thighs
2 : Lemons; cut into wedges
1/4 : c Mint leaves, fresh or dry
4 : Garlic close, crushed
1/3 : c Peanut oil
1/2 : c Red wine vinegar
4 : tb Sherry
2 : tb Soy sauce
1/2 : Lemon; juiced
3 : Cloves garlic; minced
1 : /2 c Lowfat yogurt
3 : tb Fresh mint; chopped
6 : Skinless boneless chicken
-breast : -breast halves
2 : ds Paprika
1 : lb Ground beef
3 : tb Country-style Dijon mustard
5 : Cloves garlic; finely
-chopped : -chopped
4 : Hamburger buns; split
4 : sl Monterey Jack cheese; (1
-ounce : -ounce each)
Lettuce : Lettuce leaves
1 : Jar roasted red bell
-peppers; : -peppers; drained (7 ounces)
1/4 : c Olive oil
15 : lg Garlic cloves; chopped
1/4 : ts Hot red pepper flakes
1/2 : c Parsley, fresh; finely
-chopped : -chopped
Salt : Salt
Pepper, : Pepper, black
1/4 : c Parmesan; grated
1 : lb Self-raising flour
2 : c Buttermilk or yoghurt
1 : pk White onion soup (dry mix)
4 : Cloves garlic (or more if
-your : -your friends can cope)
28 : oz Plum tomatoes -- pureed
1/2 : ts Ground thyme
1 : ts Fresh basil -- minced
1 : Garlic clove -- minced
1 : sm Onion
Black : Black pepper -- to taste
4 : ts Olive oil
2 : tb Corn oil
2 : tb Olive oil
2 : Garlic cloves, split
3/4 : c Popping corn
Salt : Salt
1/4 : c Grated Parmesan
1 : Garlic clove, minced
Ds : Ds cayenne pepper
2 : Garlic heads*
1/2 : lb Fresh mushrooms; chopped
1 : c Chopped fresh parsley
1/4 : c Olive oil
1/4 : c Red wine
1/2 : ts Dried basil leaves**
1 : ds Freshly ground black pepper
1 : lb Hot cooked vermicelli
1 : tb Grated Parmesan or Romano ch
1/4 : oz Turkey Bacon, *Note, To 1/2
-Oz, : -Oz, Chopped
1 : Clove Garlic, To 2, Minced
1 : /2 ts Chopped Fresh Rosemary, Or
-1/2 : Tsp Dried Rosemary
1 : lb Green Beans, Slender, Ends
-Remove : -Remove
Salt, : Salt, To Taste
Fresh : Fresh Rosemary Sprigs, For
-Garnish : -Garnish
Pepper, : Pepper, To Taste
1: Combine milk and next 3 ingredients in a saucepan; cook over low heat until butter melts, stirring occasionally
2: Cool to 120~ to 130~
3: Discard garlic
0: Combine 2 cups flour, sugar, garlic salt, and yeast in a large mixing bowl; stir well
4: Gradually add milk mixture to flour mixture, beating at low speed of an electric mixer until combined
5: Beat an additional 2 minutes at high speed
6: Gradually add 3/4 cup flour, beating well
7: Gradually stir in enough remaining flour to make a soft dough
8: Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 8 to 10 minutes)
9: Shape dough into a ball, and place in a well-greased bowl, turning to grease top
10: Cover and let rise in a warm place (85~), free from drafts, 1 hour or until doubled in bulk
11: Punch dough down; turn out onto a lightly floured surface, and knead lightly 3 or 4 times
12: Divide dough in half
13: Roll 1 portion to a 13-x8-inch rectangle on a lightly floured surface
14: Roll dough, jellyroll fashion, starting at long side, pressing firmly to eliminate air pockets; pinch ends to seal
15: Sprinkle 1-1/2 teaspoons cornmeal on a greased baking sheet
16: Place loaf, seam side down, on baking sheet
17: Repeat procedure with remaining dough
18: Cover and let rise ina warm place, free from drafts, 45 minutes or until doubled in bulk
19: Make diagonal slits about 1/4-inch deep down the length of each loaf, sing a sharp knife
20: Sprinkle loaves with remaining 1/2 teaspoon cornmeal
21: Bake at 400~ for 20 minutes or until loaves sound hollow when tapped
22: Cool slightly on wire racks
23: Serve with Herb Butter
24: Yield 2 loaves
25: Herb Butter: 1 cup butter or margarine, softened 2 cloves garlic, minced 2 teaspoons dried parsley flakes 1/2 teaspoon dried whole oregano Recipe by: Southern Living 5-Star Recipe Collection Posted to TNT - Prodigy's Recipe Exchange Newsletter by Martha Sheppard <marthahs@worldnet
26: att
27: net> on Mar 28, 1997