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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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    A must have with those Italian meals!

    Recipe #21428

    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

    This creamy, gooey, gorgeous white lasagna will impress your special guests and loved ones. Mild, but with many subtle flavors, it makes for elegant comfort food. Though the recipe appears long, it breaks down into easy steps and can be prepared for baking the day before. Prep time includes roasting times (when you can be doing something else). Those who dislike ricotta may not mind it here, as it dissolves into the sauce.

    Recipe #65007

    For serious garlic pizza lovers only, this is one of the most amazing pizzas I have ver come across. A bottle of Chianto Ruffino wine is a must with this awesome pizza!

    Recipe #98973

    This is a delicious garlic mayonnaise that can be used as a vegetable dip, sandwich spread, or let your imagination run wild! This recipe came from Emeril Live at Food TV Network. Definitely a winner for garlic lovers! How about using it potato salad?

    Recipe #57644

    Adapted from Martin Yan's Chinese Cooking for Dummies. This is my favorite stir-fry sauce. It makes enough for two meals. Having extra on hand makes for a quick meal. My son will actually eat vegetables he can dip in the sauce! WARNING about the amount of soy sauce. When I used Kikkoman soy sauce, I found this sauce far too salty. I now use Angostura, which is much lower in salt. When adding soy sauce, start with less than half the amount and slowly add more to taste. Using vegetable broth makes this vegetarian. Yield: 1 3/4 cups (couldn't get that amount entered)

    Recipe #87748

    2 Reviews |  By Kimke

    Plan to pull the garlic bread from the oven when you are ready to serve the other dishes. Garlic bread is best served piping hot. From America's Test Kitchen.

    Recipe #64841

    If you're looking for something healthy, and you love garlic, this is for you. Very lowfat, and very high fiber...hearty and filling. To cut prep time, buy bottled minced garlic and a bag of prewashed baby spinach. I serve this with a green salad.

    Recipe #17934

    If you love artichokes and garlic, you'll enjoy this dish. I adapted it from a dish a friend makes. I serve it as a side dish with baked chicken. I sometimes throw in some peeled shrimp for a different taste and it becomes a main dish. A good salad and some crusty bread makes it a good meal.

    Recipe #95295

    I've used this sauce quite a few times with shrimp on noodles-I think it would be great with steamed vegies.

    Recipe #17349

    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

    3 Reviews |  By Risë

    My vice is chips and dips (I'm not really into sweets) and as you may have guessed I love garlic. This is a very garlicy recipe so you may want to reduce the garlic quantity. (Note: cook time is for roasting the garlic)

    Recipe #17881

    1 Reviews |  By Bergy

    This is very impressive if served in bowls set over ice. It must be well chilled. Lovely summer soup, great on a picnic too but on a picnic rough it and just have it in a thermos!

    Recipe #23771

    I have been having a craving for baby corn of late and this is one recipe I enjoyed cooking and serving my family. I hope you enjoy it too! I found this recipe in the Young Times magazine's "Health" column by Sanjeev Kapoor under the article "The gifted garlic". Did you know that garlic-based cures were first used by the Egyptians who were the first to practice medicine as we know it today. For them, the garlic bulb represented the cosmos; the extra skins the various stages of heaven and hell; the arrangement of the cloves represented the Solar System and eating garlic, therefore, symbolised the union of man and the universe, nourishing not only the body, but also the spirit. Now when you look at a clove of garlic, you know the story behind it and a little bit more than a layman does;-) Enjoy the dish!

    Recipe #94153

    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

    Based on the recipe from the Mezzetta Garlic Stuffed Olive label.

    Recipe #50369

    An excellent, juicy baked chicken. You'll have folks fighting over the garlic cloves to snack on! It happens also to be lowcarb but so good everybody will want it... :)

    Recipe #27069

    1 Reviews |  By Latchy

    These are really delicious. Prep time does not take into account marinading time

    Recipe #71946

    We love these as an entree, but not when there's company, as we always eat every morsel off the bones. They are messy to eat but yummy! Prep time includes marinating of the quail.

    Recipe #22205

    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

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