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    You are in: Home / Cookbooks / The Stinking Rose
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    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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    This is from The Totally Garlic Cookbook, via DIY network. So easy and so good! The size of the pickling spice is estimated.

    Recipe #115273

    My husband brought his variation of this dish from the Netherlands and while I admit to loving garlic, I was a bit hesitant (before I tried it) about loving so MUCH garlic. As many of you know and I soon found out, the sharpness of raw garlic softens considerably into a sweet, creamy loveliness that can't be beat. I started eating this dish with a tiny smidgen of garlic with each bite of chicken and I've since graduated to about 1 clove per bite. Make sure everyone you plan to meet in the next three days also eats it or you could be jailed for assault with a deadly breath.

    Recipe #108322

    Fragrant, mellow garlic mingles with tender, juicy beef in every bite.

    Recipe #107445

    13 Reviews |  By Rita~

    This is a healthy, quick and easy dish. At least once you split the spaghetti squash in half. The rosemary, sage and thyme makes this side a nice, grounding and comforting veggie. Also the sweet sauteed onions and garlic lends it lots of flavor topped with grated parmesan cheese. Servings are either a side or meal. Once you taste it you will continue on to make a meal out of it.

    Recipe #106811

    12 Reviews |  By Rita~

    This is a buttery, hearty, warming soup. Has leeks, red onions, scallions, lots of garlic, and dried Porcini mushrooms. You can top it with cheese if you like.

    Recipe #106333

    Generally a summer tapa (when peppers are abundant). They are colorful, taste great and make a great addition to your array of tapas. In addition this is a geat vegetarian topping to pasta or rice.

    Recipe #104497

    Not sure where I found this baby bok choy recipe, it's either from Gourmet or Bon Appetit. It's quick, delicious, and compliments any Asian stir-fry.

    Recipe #104240

    I got this off of all recipes and modified it a bit. It is absolutely unbelievable! This is restaurant quality and so easy and delicious I swear you will make these over and over! Serve to guests and they will rave! I serve these in large bowls with lots of crusty bread for dipping but this could also be served on top of pasta.

    Recipe #104169

    My mom came across this recipe and made it about 15-20 years ago. We've been making it ever since. It's a simple and good salad.

    Recipe #103953

    This is so good, it's hard to stop eating it. Great texture with crunchy edges, great flavor with garlic and black pepper. I like to serve it with poultry, pork, or fish. Plan ahead, it bakes for 70 minutes.

    Recipe #103529

    Crustacean restaurants in CA are famous for their garlicky roasted crab, which is a highly guarded secret recipe. This recipe is a great substitute. I especially like to make it on a cold day, and it ranks high on my all-time favorite recipes list.

    Recipe #103268

    requested by heather feather from a gooseberry patch cookbook. cook time and prep time are estimated as i have not personally made it(yet!!!)

    Recipe #102262

    This dip comes from my "Gifts in a Bag" recipe book. You could also use jelly jars for the dry ingredients. Just attach a gift tag with the directions on how to prepare the dip. Cook time is chill time. Tag should read: Combine the Chive and Garlic Mix with the sour cream. Stir until well blended. Cover and refrigerate for at least 2 hours before serving. Serve with your favorite chips, crackers of fresh vegetables.

    Recipe #101256

    4 Reviews |  By Rita~

    I made some Truffle Oil with Peppercorns and Thyme recipe #98894 so what do I do make crusty garlic bread with it! Yummy! A nice side to a dinner or serve as an appetizer.

    Recipe #100936

    Yummy. I love mahi mahi and this is a terrific sauce.

    Recipe #100865

    These shrimp are indeed garlicy, and the mayonnaise spicy--that's why we love them so much-- but be forewarned. The wasabi mayonnaise also makes a nice dip for crudites. Preparation time includes marinating time for the shrimp

    Recipe #98457

    This is a delight for the senses! Delicious served with warm bread. From the Moosewood Restaurant New Classics cookbook.

    Recipe #98013

    I just made a pan of these and I think the price of the smoker was worth it for this recipe alone. These are so much better than store bought smoked nuts, which taste like all chemicals compared to these guys. I have a large smoker so when I take the trouble to crank it up for a roast or something, I try to use up the leftover space for anything I can get my hands on that looks like it could use a good smokin'. I used hickory chips for these nuts but I would think they'd be just as good with mesquite, oak or apple. I'm really sorry I didn't triple the recipe and I will next time. This is a great recipe to use up space in your smoker and serve with cocktails to your guests while waiting for the main course to finish.

    Recipe #97881

    Due to the high sodium content in most commercial salad dressings, I make my own. Since I prefer the flavor of roasted garlic over raw, I roast a bulb every Saturday and make salad dressings on Sundays. This recipe is from Moosewood Restaurant Low-Fat Favorites.

    Recipe #97571

    4 Reviews |  By C in PA

    This savory granola crunch is a wonderful and flavorful addition to salads, soups, side dishes - it's even wonderful as a snack.

    Recipe #97209

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