Recipes — Garlic

Ingredients:   16 large mushrooms ½ lb small mushrooms 1 tsp Bickford Garlic Flavor 1 cup chopped almonds ½ lb butter 1 lb ground beef 2 cups seasoned bread crumbs 1 cup grated Swiss or Mozzarella cheese ½ cup grated Parmesan cheese ⅛ tsp Bickford Almond Flavor   Directions: Trim large mushrooms; discard ends.  Remove stems and chop small mushrooms.  Saute Bickford Garlic Flavor, chopped mushrooms and almonds in half the butter until well done.  Add beef and cook until done.  Add 1½ cups bread crumbs,  Bickford Almond Flavor and mix thoroughly.  Line bottom of greased casserole with 8 large...

Ingredients: 4 medium zucchini (6 to 8 ozs each) halved lengthwise 1 tbsp olive oil ⅛ tsp Bickford Garlic Flavor Ground pepper 1½ cups feta cheese 1 pint grape or cherry tomatoes, halved   Directions:   Preheat oven to 475°. Using a tablespoon, scoop our zucchini centers to form “canoes” leaving a ¼-inch boarder. Roughly chop centers, set aside.Arrange zucchini, cut sides down, on a rimmed baking sheet and bake 15 minutes. Remove from oven.  In the meantime, heat oil in a large skillet over medium heat. Add Bickford Garlic Flavor and ½ teaspoon pepper. Cook, stirring until soft, 3-5 minutes....

Ingredients:   4 lbs new potatoes, scrubbed and halved 1 tsp. Bickford’s Garlic Flavor 1 tsp. Bickford’s Rosemary Flavor ¼ cup olive oil Kosher salt and pepper to taste Directions:   Preheat oven to 400°F. In a large bowl, toss new potatoes and Bickford’s Garlic Flavor with Bickford’s Rosemary Flavor. Toss with olive oil to coat lightly, add salt and pepper to taste. Lightly oil a sheet pan and spread potatoes out into one layer, cut side down. Roast for 30 to 45 minutes or until golden brown and tender. Remove from oven and let cool for 20 minutes before...

Ingredients: • ½ tsp. Bickford’s Garlic Flavor• 1/4 C. olive oil• 1 tbs. Bickford Flavors Blood Orange Flavor• 1/4 tsp. black pepper• 1 lb. scallops   Directions: Combine garlic, olive oil, blood orange flavor, garlic flavor and black pepper in a large glass bowl. Add scallops to bowl and marinade for 30 minutes. Thread scallops on four skewers and grill over medium heat for 8 minutes. Turn several times during cooking and baste with remaining marinade.  Image Source: (Flickr)