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This recipe is by Steven Raichlen and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Roasted poblano peppers add depth and spice to this chunky corn chowder with potatoes and fresh corn that's perfect for a chilly night.
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Okra and cashews are central to Brazilian cuisine; here the vegetable is lightly sautéed with slivers of garlic and tossed with the nuts for a great crunch.
Ingredients: olive oil, okra, garlic, cashews, lime
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Get Garlic and Mustard Pork Roast Recipe from Food Network
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Spicy Thai style shrimp. Chicken, pork, beef, calamari, scallops, or tofu can easily be substituted for shrimp. This makes for a wonderful supper.
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Don't know what to do with those stale bagels? Make them into crispy, salty snacks! These bagel chips are heavy on the garlic and the real Parmesan cheese and Italian herbs give them a hearty flavor for satisfying snacking.
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A roasted eggplant is combined with garbanzo beans, garlic, and olive oil in a smooth, savory hummus that goes great with pita bread or crackers.
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Get Smashed Potatoes with Garlic Oil Recipe from Food Network
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Get Grilled Clams with Garlic Butter Recipe from Food Network
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This sauce, using only garlic, salt, lemon juice, and oil, can be used as a condiment on grilled meats, as a salad dressing, and in dishes that require good garlic flavor.
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Get Lemon-Garlic Shrimp and Grits Recipe from Food Network
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Get Lemon-Garlic Shrimp and Grits Recipe from Food Network