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
0: Cut dough into pieces the size of a walnut
1: Place half the pieces into a greased 10-inch Bundt pan
2: Combine melted butter, basil, parsley, onion and garlic and pour half of it over dough in pan
3: Make a second layer of dough with the remaining pieces and drizzle remaining garlic-onion butter over it
4: Cover and let rise until double, about 1 1/2 hours
5: Bake at 375F until golden brown, about 30-35 minutes
6: Cool in pan 10 minutes; remove from pan and serve bottom side up
7: For serving, loaf can be sliced or pulled apart into sections
8: NOTES : Can also be made in two 9x6-inch loaf pans
9: Recipe by: Akron Beacon Journal May 1982 Posted to MC-Recipe Digest V1 #467 by Nancy Pallotta <nancee@neo
10: lrun
11: com> on Feb 02, 97
12: