This recipe from Gourmet Magazine is an example of what one can expect to be served at a Spanish tapas bar. They are very quick to prepare and can be made up to one day in advance, keeping in mind that they should be brought to room temperature before serving. I only use 1/2 teaspoon of red pepper flakes but you can use a whole teaspoon if you like your food spicy.
This Garlic and Herb Antipasto Sandwich recipe contains oscar mayer roast beef, kraft kraft provolone cheese, french bread baguette, roasted red pepper, arugula and more.
Biggest Loser Chef Devin Alexander particularly likes the garlic flavor of this chicken, though feel free to use your favorite salt-free seasoning (such as Cajun) if you're not a huge fan of garlic.
This is truly the perfect hummus, in my humble opinion. Roasting the garlic brings out its nutty and sweet flavor and cuts down on the sharpness. It's well worth the time! Try it, I don't think you'll be disappointed.
Large, plump shrimp are marinated in a savory sauce of lemon juice, garlic, Italian seasoning, olive oil, dried basil, and brown sugar, then grilled to highlight the flavors.
Have you ever seen three grown men get excited over zucchini? Because I have to say that was definitely a new experience for me. Don’t get me wrong– there’s a lot to love about these Cheesy Garlic Zucchini Bites. They’re tender inside and crispy outside, kind of like what you’d expect out of a great...Read More »
This Garlic, Spinach and Cheddar Fondue recipe contains kraft shredded triple cheddar cheese with a touch of philadelphia, dry white wine, butter, fresh spinach, cornstarch and more.
