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
2 : lb Red potatoes -- cut in half
1 : tb Rosemary
1 : ts Salt
2 : Cloves garlic -- chopped
0: SIFT THE FLOUR, SALT, PEPPER and 2 teaspoons of the sugar into a large bowl
1: Make a well in the center and pour the eggs into it
2: Stir just enough to combine the ingredients
3: In a medium skillet set over moderate heat, stir-fry the pork, scallions, and two-thirds of the garlic in the sesame oil for 8-to-10 minutes, until the pork is no longer pink; do not brown the meat
4: Add the asparagus, toss for 1-or-2 minutes over moderate heat, then allow the mixture to cool to room temperature
5: In a separate bowl, combine the remaining ingredients, except the vegetable oil, to make a dipping sauce
6: When the pork mixture is cool, stir it into the reserved batter
7: Heat the vegetable oil in a large skillet over moderately high heat until ripples show on the skillet bottom
8: Half fill a 1/4-cup measuring cup with the batter and drop the batter into the hot oil, evening up the ragged edges of the pancake
9: Add 3 more pancakes to the skillet, smoothing the edges as before, and brown them for 1-to-1 1/2 minutes per side
10: Drain them on paper towels, then keep them warm on an uncovered platter in a 250F oven
11: Fry the rest of the pancakes, adding more vegetable oil to the skillet if needed
12: Serve the pancakes hot with the dipping sauce
13: From Gemini's MASSIVE MealMaster collection at www
14: synapse
15: com/~gemini