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    You are in: Home / Cookbooks / The Stinking Rose
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    425 recipes in

    The Stinking Rose

    Garlic is also known as "the stinking rose," a term reportedly going back to Greek and Roman times. And OH how I love garlic! Here's a large and widely varied collection of garlic recipes that look delicious. Although there are a very small number included that use dried/granulated/powdered garlic, most of these recipes use fresh garlic. Enjoy! Please sort these recipes as (via the pulldown menu or sidebar) to what you would like to view best - either those I've most recently added or those which are most "highest rated" or "vegetarian" or whatever. There are an awful lot of options here. It's up to you.
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    1 Reviews |  By Larry

    Easy to make and very tasty!

    Recipe #2757

    Chop up some of these delicious, pickled cloves and add to salads, or to your roasts. They pack a lot of flavour. from Quick Pickles: Easy Recipes with Big Flavor by Chris Schlesinger, John Willoughby, and Dan George.

    Recipe #81005

    These are my very own borrachos, "drunken beans" cooked with a little beer, onions, garlic, and my favorite - cumin! These are also delicious mashed with a little Oaxacan or Chihuahua white cheese crumbled on top, or with soft warm corn tortillas. The heat can be adjusted with more (or less) poblanos or hot sauce, and prep time includes soaking the beans (using my quick soak method).

    Recipe #79588

    Carpaccio of beef was created by Giuseppe Cipriani of Harry's Bar in Venice, and has become famous throughout the world as being typical of modern Italian cuisine. There are an unlimited number of variations of this dish, but often the simpler the better. This variation tops the tender beef slices with crisp, vibrant watercress and a drizzle of garlicky aioli sauce to finish. Serve as a light lunch dish, or as an appetizer.

    Recipe #73858

    1 Reviews |  By aremac

    I developed this recipe for a dinner party My wife and I were invited to in 1999. It is decedent, not low fat or ?healthy?. It was also a BIG hit

    Recipe #69550

    I adapted this recipe from Donna Hay's Flavours Cookbook. In HER recipe she used normal potatoes instead of sweet potatoes. But I prefered it with the sweet potatoes. A very delicious and simple recipe. Quick whip up.

    Recipe #62972

    I love this and can easily make a meal of it. Everything can be done in advance. Just bring it all to room temperature before serving.

    Recipe #58193

    This is one easy, zesty dip. You can also add some to bread dough, or add it to a pasta sauce or add some to a stuffing inside a chicken. If you are feeling creative, add a little lemon zest, or a chopped up small shallot.

    Recipe #58159

    If you like snap peas you'll love this. Colorful and great tasting in no time at all!

    Recipe #54466

    10 Reviews |  By Ducky

    Saw this on FoodTV's Cooking Thin show. This was easy to make and tasty. It was voted a hit in my house. Serve it with crackers or pita bread. It can be made ahead of time.

    Recipe #54172

    7 Reviews |  By Bergy

    This recipe is from a great cookbook "How to cook everything" by Mark Bittman. I like to cook the broccoli for about 2 minutes less time so it is still very crisp and I serve it at room temperature. The recipe called of only 1 tsp of minced garlic but I love that garlic. Don't be afraid of the anchovies just think how good they are in a Caesar salad!!

    Recipe #53559

    This is a wonderful recipe I found in a Betty Crocker magazine. It is a great comfort food with the added make ahead benefit. It is great with any roast or poultry dish.

    Recipe #50412

    9 Reviews |  By Manda

    This is a wonderful one-dish meal that presents itself beautifully. It is fairly simple, and guaranteed to knock the socks off of the garlic-lovers in your crowd!!! I have also substituted various other veggies for the carrots (such as brussels sprouts, broccoli, or zucchini) and I get rave reviews every time!! My fave is the brussels sprouts, I know I'm weird!! Well, either way, this dish is simple enough to serve as a weeknight family meal, yet elegant enough to serve to guests. I just love it!!! I usually serve this with steamed rice and a fresh green salad. YUMMY!!!!

    Recipe #50376

    This well-acclaimed appetizer comes from The Vancouver Sun. I served this at our Christmas party and it was defintely a wower. The roasted garlic can be prepared ahead.

    Recipe #49958

    7 Reviews |  By Lennie

    I adapted this recipe from one I found in one of those booklets you buy at the check-out in the grocery store. Love the garlic hit!

    Recipe #48792

    22 Reviews |  By Rita~

    A great way to disguise cauliflower! The kids and adults LOVE it! To roast garlic cut pointed end off bulb rub olive oil on wrap in foil and bake 375 for 1 hour.

    Recipe #46925

    From the October, 1993 issue of Bon Appetite. I have made this several times, and it's worth the effort.

    Recipe #45615

    Recipe #42208

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