clove garlic

Add 2 cloves garlic and continue sauteing about 1 minute.

Press 1 clove garlic, and add it to the pot along with the mussels.

Stuff chicken with lemon halves, a few cloves garlic and herbs.

While beans cook, mince remaining 2 cloves garlic on a cutting board.

When it starts to foam, add remaining 2 cloves garlic and sprigs of thyme.

Chicken: Simmer with 1 clove garlic in broth, covered, for 8 to 10 minutes, until tender.

Add 1 clove garlic, the onion, thyme, bay leaf and peppercorns.

Add soy sauce, 1/2 cup water, 1 clove garlic, ginger and sugar.

When oil shimmers, add tuna, 3 unpeeled cloves garlic, thyme and rosemary.

Yield: 40 or more cloves garlic.

Combine two cloves garlic, the rosemary, one-quarter cup olive oil and the lemon juice in a large bowl.

Add leeks and remaining 4 cloves garlic, and sauté until softened.

Place 1/2 cup olive oil and 5 cloves garlic in bowl that will hold lamb snugly.

Place 2 cloves garlic and some coarse salt in a mortar, and pulverize to a paste.

Chop two cloves garlic in thin slivers.

Shrimp: Simmer shrimp and 1 clove garlic in chicken broth, covered, for 2 to 3 minutes, until just pink.

Finely chop 3 cloves garlic.

Bruschetta 6 large slices crusty Italian bread 3 large cloves garlic.

Roast the carcasses with the carrots, one-half cup onions, two cloves garlic, the thyme and bay leaves until golden brown.

Prepare a garlic mayonnaise by mincing 2 or more cloves garlic and mixing with mayonnaise.

Peel and mince remaining shallot and remaining clove garlic.

Season with salt and pepper and scatter shallots, 2 cloves garlic, bay leaves and thyme on top.

Simmer the beans in water to cover for 30 to 45 minutes, with the bouquet garni, onion and one clove garlic, crushed.

To make the filling: In a skillet over low heat, soften onion and 2 cloves garlic in 2 tablespoons butter.

Combine 2 cloves garlic, white wine and mussels in pot; cover and cook 4 to 5 minutes, until mussels open.