Really Easy And Good 20 Cloves Of Garlic Puffs Recipes

REALLY EASY AND GOOD 20 CLOVES OF GARLIC PUFFS

Really Easy and Good 20 Cloves of Garlic Puffs image

This is a great late-nite snack for serious garlic lovers only, although I have never tryed it, I am sure that the amount of garlic may be reduced,

Provided by Kittencalrecipezazz

Categories Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

20 garlic cloves, chopped
1/2 cup grated parmesan cheese
1/2 cup mayonnaise (not salad dressing)
1 (3 ounce) package cream cheese, softened
10 slices white bread, crusts removed, and cut into squares

Steps:

Set oven to 350 degrees.
In a blender, combine the garlic cloves, Parmesan cheese, mayo and cream cheese, until smooth.
Spread the mixture on the bread squares.
Bake on a parchment-lined baking baking sheet for about 15 minutes.
Note: the bread slices may be cut into any size desired.

Nutrition Facts : Calories 287.5, Fat 15.3, SaturatedFat 5.8, Cholesterol 28, Sodium 594.1, Carbohydrate 29.8, Fiber 1.2, Sugar 3.2, Protein 8.3

SLOW COOKER CHICKEN WITH 20 CLOVES OF GARLIC

Slow Cooker Chicken With 20 Cloves of Garlic image

This weeknight-friendly version of the French classic - chicken with 40 cloves of garlic - has half the amount of garlic, because a slow cooker doesn't get quite hot enough to mellow out 40 whole cloves. This dish cooks on high for three hours, but you can lengthen the cook time to six hours using the low heat setting. In that case, cut the garlic further to 15 cloves, because it may taste a bit stronger when cooked at that lower temperature. The beans end up pleasantly soupy, in a sauce rich with chicken juices and wine. The herbs stirred in at the end impart a welcome freshness. This is best served in shallow bowls, with good bread on the side.

Provided by Sarah DiGregorio

Categories dinner, beans, one pot, poultry, main course

Time 4h

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 (28-ounce) can or 2 (14-ounce) cans cannellini beans, drained
20 garlic cloves (about 2 heads of garlic), smashed
1/3 cup white wine
2 tablespoons olive oil
1 tablespoon white wine vinegar
2 fresh thyme sprigs or 1/2 teaspoon dried thyme
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
2 pounds bone-in, skin-on chicken thighs (4 to 6 large thighs)
1/2 lemon, juiced (about 1 tablespoon)
2 scallions, trimmed, white and light green parts thinly sliced
1/2 cup chopped fresh flat-leaf parsley

Steps:

Combine the beans, garlic, wine, oil, vinegar, thyme and red-pepper flakes in a 6- to 8-quart slow cooker. Season lightly with salt and generously with pepper. Season the chicken thighs all over with salt and pepper, then nestle them in an even layer on top of the beans, skin-side up. Cover and cook on high for 3 hours or low for 6 hours.
Line a sheet pan with foil and heat a broiler. Using tongs, remove the chicken thighs from the slow cooker, place them on the foil, skin-side up, and broil for 2 to 4 minutes, rotating once, until the chicken skin is golden and caramelized in spots.
Stir the lemon juice, scallions and parsley into the beans. Serve the beans in bowls, and top with the chicken.

ROASTED CHICKEN WITH 20 CLOVES OF GARLIC

Roasted Chicken With 20 Cloves of Garlic image

To all of my fellow garlic-lovers, this dish will make your taste-buds happy, happy!! Tons of garlic, and just the right amount of seasonings. This is sooo good!! I have a bad habit, though, of hogging up all the garlic cloves, so I usually throw a few extra in...Hey, you can NEVER have too much garlic:)

Provided by Manda

Categories Chicken

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 teaspoons olive oil
1 teaspoon black pepper
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme
1 whole chicken (about 3 1/2 lbs.)
1 small onion, cut in half
2 stalks celery, cut in half
1 small lemon, cut in half
20 garlic cloves, unpeeled (2 whole heads)
3/4 cup dry white wine
1 (14 1/2 ounce) can chicken broth
2 tablespoons chopped fresh parsley
1/2 teaspoon salt

Steps:

Heat oven to 375 degrees.
Mix oil, rosemary, and thyme in small bowl.
Rub over outside of chicken.
Place onion, celery, and lemon in cavity of chicken.
Place chicken, breast side up, in dutch oven.
Scatter garlic around chicken.
Pour white wine and chicken broth into dutch oven.
Place on stove top, cover, and bring to boil.
Transfer to preheated oven, and bake, covered 25 minutes.
Increase oven temperature to 450 degrees, uncover, and bake for 55-60 minutes.
Remove chicken and garlic to platter and cover with foil.
Skim as much fat as possible from pot.
Squeeze out 6 cloves of garlic into small bowl, mash to a paste, then whisk in about 1/4 cup of cooking liquid.
Stir in parsley and salt.
Serve broth with chicken, along with remaining cloves of garlic as garnish on each plate.
To eat garlic, gently press with fork to squeeze out from skin.

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