4 boneless, skinless chicken breast halves (about 1 lb.)

1 egg white

1 Tablespoon cornstarch

1 Tablespoon dry white wine or sherry

4 green onions

1 teaspoon minced gingerroot

3 teaspoons minced fresh garlic (about 6 medium cloves)

2 Tablespoons vegetable oil

Hot cooked rice

  SAUCE

1 teaspoon crushed chili paste (sambal oelek) or more to taste

2 teaspoons sugar

1 teaspoon cornstarch

2 teaspoons rice vinegar

1 Tablespoon water

2 Tablespoons dry white wine or sherry

2 Tablespoons soy sauce

     Place chicken breasts in freezer for 1 to 2 hours or until very firm

 but not frozen solid.  Slice crosswise into thin shreds.  In small bowl,

 lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine,

 stirring until cornstarch is dissolved.  Add chicken and mix well to coat

 all pieces.  Let stand at room temperature 30 minutes.

     Meanwhile, slice green onions on the diagonal into very thin slices.

 Mince gingerroot and garlic. Combine Sauce ingredients, mixing well.

 Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink.

 Remove chicken with a slotted spoon. Add onions, ginger and garlic to

 wok and stir-fry about 30 seconds, until ginger and garlic are fragrant

 but not brown. Return chicken to wok, restir sauce ingredients and add

 to wok. Cook, stirring constantly, until mixture is well combined, hot and

 bubbly and thickens slightly. Turn off heat and splash with about 1 tsp

 of dark sesame oil. Serve over rice.

“For a mouthwatering change of taste at your next barbecue,

take steak to new flavor heights by basting your choice of cuts

with a great garlicky blend that requires just minutes to fix. “

– Taste of Home Test Kitchen

You Will Need

10 garlic gloves

1 1/2 tablespoons salt

2 tablespoons olive oil

1 tablespoon lemon juice

2 teaspoons Worcestershire sauce

1/2 teaspoon pepper

4 New York strip or rib eye steaks (8 ounces each and 1 1/4 inches thick)

What to Do

1. In a small bowl, mash garlic with salt to form a paste. Add the oil, lemon juice, Worcestershire sauce, and

pepper; mix well.

2. Grill the steaks over medium-hot coats, turning once or until meat reaches desired doneness (for rare, a

meat thermometer should read 140°F; medium, 160°F; well-done, 170°F).

3. Brush with garlic mixture during the last few minutes of cooking.

Serves: 4

8 to 10 cloves garlic, peeled

1 cup olive oil

4 russet potatoes

2 tbsp. butter

1/3 to 1/2 cup heavy cream

1/4 cup Asiago cheese, grated

2 tbsp. Parmigiano-Reggiano cheese, grated

Salt and pepper, to taste

Put the garlic and olive oil in a heavy saucepan over lowest possible heat

and simmer until soft; 30 to 40 minutes. Drain off oil (reserve for

marinades or vinaigrettes). Puree garlic; set aside.

Meanwhile, prick potatoes with a fork and bake in a 400F oven for 1 hour

or until soft. While still hot, peel and mash, or pass through a potato ricer.

Melt butter in heavy cream; whisk in pureed garlic. Stir into potatoes. Stir

in cheeses and season with salt and pepper. Spoon into a gratin dish.

Place in a 400 F oven for 12 to 15 minutes or until browned and bubbling.

24 ounces broccoli flowerets

2 cloves garlic, minced

3 tablespoons olive oil

3 tablespoons fresh lemon juice

salt, to taste

Steam broccoli till tender but firm, 4-6 minutes. Heat the oil in a nonstick

skillet over medium heat, add the garlic and saute one minute. Add the

cooked broccoli, lemon juice and salt to taste, cooking briefly to combine.

1 Cup long-grain rice

1 Can (14-1/2 ounces) chicken broth

1/2 Cup white wine

2 Teaspoons dried parsley

1/2 Teaspoon each dried rosemary, thyme and sage

1 Bay leaf

1 Bone-In Turkey Breast (5-6 pounds)

Paprika

3 Cloves garlic

Preheat oven to 350F. In 5-quart Dutch oven combine rice, broth, wine,

parsley, rosemary, thyme, sage and bay leaf. Place turkey over rice mixture

and sprinkle turkey generously with paprika. Cut off root ends of garlic

cloves. Place whole garlic bulbs, cut-end-up, in rice around turkey breast.

Cover top of Dutch oven with foil and lid. Bake at 350 degrees F. 2-1/2

to 3 hours or until meat thermometer inserted in thickest part of breast

registers 170-175 degrees F. Allow to stand 10 to 15 minutes before

serving. To serve, carve turkey into slices and place on platter. Spoon rice

mixture into serving bowl. Squeeze garlic from skins onto turkey and rice.

• 3 tablespoons butter or margarine
• 1 bunch fresh asparagus
• 3 c loves garlic, chopped

Directions

Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.

• 5 – Pounds of Idaho russet type /or Yukon Gold Potatoes
• 2 or 3 – whole pods, (not cloves) of Garlic
• Olive oil
• Butter
• 4 – Ounces of Cream Cheese (cubed)
• ½ & ½ -cream
• Chopped fresh parsley
• chopped fresh chives (or Frozen)

Directions

This recipes if from my own collection and we always have it for Thanksgiving and Christmas.

Our Roasted Garlic Mashed Potatoes

Do ahead, hold each pod of garlic on the side, take a sharp knife and cut the pod about ¼ or so of an inch from the top all the way across the top, exposing the raw garlic cloves.
Place on a Cooke sheet covered with a piece of aluminum foil.
Pour and rub in olive oil in to the top of the garlic.
Bake in a 325-degree oven for about 45 minutes to an hour or until garlic is soft, remove and let cool.
Peel cube and place potatoes in good water, bring to a boil, and simmer until they are soft, but not mushy. (Drain very well)
We add cooked potatoes to a large mixing bowl; add butter cream cheese and a very small amount of cream then add the chives and parsley, mix with beaters well.
You will be able to separate the garlic from the pod and just pinch at the stem end and the garlic paste will pop right out, add this paste to the potatoes, whip well and salt and pepper to taste.
Note: for those who want to Zip this dish up just chop up a Jalapeño pepper very fine and add it.
These are the very best mashed potatoes I have ever found in 60 years of cooking.
Enjoy, Bob (Old Gringo the Duce)

• 1 tbsp. olive oil
• 1/2 tsp. salt
• 1/4 tsp. dried Italian seasoning
• 1/4 tsp. paprika
• 1/4 tsp. black pepper
• 4 minced garlic cloves
• 11/2 lbs. quartered small red potatoes.

Directions

Preheat oven to 500 degrees F. Combine all ingredients on a jellyroll pan coated with cooking spray. Bake for 25 minutes or until tender, stirring every 10 minutes.

Makes 4 servings.