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    You are in: Home / Cookbooks / Splendiferous Spreads—Garlic
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    28 recipes in

    Splendiferous Spreads—Garlic

    [Cover photo by linaj.]
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    This is a delicious and very simple recipe if prepared in a food processor or blender. A wonderful spread to serve with pita bread, kalamata olives, feta, and tomatoes. This recipe calls for Japanese eggplant, which can be used whole without peeling or draining...more vitamins, less hassle! If you can only find "regular" eggplant (the large, very dark purple, almost black kind), I recommend you prepare it first by lightly salting and draining it for 30 minutes or so to remove bitterness prior to roasting. You may also wish to remove the skin as a matter of personal preference.

    Recipe #100197

    4 Reviews |  By GaylaJ

    Great stuff ... from Mark Bittman's "The Best Recipes in the World". This spread can be served with bread or vegetable sticks, but it is also wonderful as a sandwich ingredient. It can be made hours or even a day in advance, but always let it come back to room temperature before serving.

    Recipe #151043

    59 Reviews |  By ~Nimz~

    This makes great garlic bread. You can use more garlic to taste.

    Recipe #65423

    For all you garlic lovers out there! This could be served with a salad or use it as a spread on sandwiches.

    Recipe #38553

    Serve as a dip with pita bread wedges or as a sandwich spread with alfalfa sprouts or tomato slice. From Betty Crocker.

    Recipe #203086

    I have made several different recipes for hot pepper jelly and decided that I had tweaked them all to the point of newness. Here is my interpretation of a good, hot jelly that works well as a glaze on chicken or pork or on top of a brie or over some cream cheese. Heck I have even had it on celery with peanut butter but that's a whole other story. I use a variety of colored peppers for really pretty jelly, yellow, red green, etc. I think habenaros give the best flavor and heat. My instructions are kind of long but I thought the details of canning might be helpful to someone. Wear rubber gloves whenever handling hot peppers or you'll be sorry. Makes a great addition to a gift basket. Hope you enjoy it.

    Recipe #95632

    This garlic butter is much better than any storebought. Vampires beware...it is a garlic lover's treat! Can easily be frozen in ice cube trays (make sure to plastic wrap the tray, or it will smell up your freezer) or ziplocks.

    Recipe #42673

    For those who enjoy garlic and a nice touch of horseradish, then this is a recipe for you.

    Recipe #153573

    28 Reviews |  By KelBel

    This is great on bagles, crackers, or stuffed in celery.

    Recipe #102349

    This is wonderful! and SOOOOOO garlicky!!

    Recipe #38034

    A flavoursome appetiser or entrée dish which (except for the toast which you may want to make at the time) can be completely made ahead of time, this paté can also be served with other patés, dips and warm pita bread as part of any Mediterranean-style meal. This recipe can be made with butter beans, haricot beans or chickpeas instead of the cannellini beans used here. Because the recipe uses two cans of beans, you may like to use two different beans. This recipe has been adapted from a recipe on an International Masters '1001 recipes for pan or wok' recipe card.

    Recipe #138289

    Compound butter is an incredibly easy, yet, impressive way to season meat, fish, and poultry. Louisiana Compound Butter is my favorite; it is really good on grilled steak, but it is extraordinary on grilled salmon!

    Recipe #144961

    You will not BELIEVE the flavor of this spread till you try it! It creates a taste explosion in your mouth and makes you think you're in sunny Greece. Serve with crackers or pita crisps.

    Recipe #125986

    This is a delicious Greek spread for bread, fried eggplant, zucchini, or fish. If you are really hooked - - as I am, it's great on just about anything

    Recipe #136130

    This is sublime guacamole! Be sure to make it fresh, right before you serve it and also make sure to use good, ripe avocados. I found this in the Chicago Tribune but it's a Wolfgang Puck recipe originally.

    Recipe #121809

    41 Reviews |  By Merlot

    A very buttery and smooth cheese spread.

    Recipe #31669

    4 Reviews |  By Risë

    The description says it all!

    Recipe #19544

    15 Reviews |  By Rita~

    I've made anything from 1 bulb to a whole bag full at one time. When I make a bag full I squeeze all the garlic into a jar then cover with olive oil and refrigerate till I need it. Which is very soon! Use as a spread on bread, potatoes, roasts, Add to butter or olive oil. Put into dressings. Mashed potatoes just love them!!!In the picture is the roasted garlic and the Roasted Garlic Spread #92370 Check out this thread http://www.recipezaar.com/bb/viewtopic.zsp?t=226006 of different versions of roasting garlic.

    Recipe #54099

    Tired of the same old butter and salt for corn I started experimenting with herbs and butter and came up with this.

    Recipe #128053

    I love this stuff!! Uses are endless! In sauces, on pasta and pizza, in marinades, on bruschetta, mixed in with mashed potatoes, soups, on meats and so on! It is supposed to keep up to 3 months in the fridge...but my jar never lasts that long! This will make approx 1 1/2 cups.

    Recipe #127884

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