Recipes — Garlic

Ingredients: 1 lb green beans, stem ends trimmed 4 tsp olive oil ⅛ tsp Bickford Garlic Flavor 2 tsp Bickford Lemon Flavor 2 tbsp chopped fresh flat-leaf parsley   Directions: In a large pot of boiling salted water cook green beans until crisp-tender, about 5 minutes and drain.  In same pot, heat 2 tsp oil over medium-low heat. Add Bickford Garlic Flavor and heat about 2 minutes. Return beans to pot.  Add Bickford Lemon Flavor, remaining 2 tsp oil and parsley. Season with salt and pepper, tossing to coat. Serve immediately. Image Source:(Flickr)

Ingredients: 2 tbsp vegetable oil 1 onion, chopped 3 garlic cloves, chopped ⅛ tsp Bickford Garlic Flavor 1 tsp cumin 3 tsp Bickford Chili Flavor ½ tsp oregano 3 cans (15 oz) black beans Black pepper to taste Directions: In large pot over medium heat, cook onion in hot oil for five minutes.  Stir in Bickford onion flavor, garlic, Bickford garlic flavor, cumin, Bickford chili flavor and oregano.  Puree one can of beans, add to pot.  Add remaining cans of beans (draining liquid from one).  Reduce heat and simmer for 15 minutes, stirring often.  Add black pepper to taste.  Garnish with salsa,...

Ingredients: 1 (12-ounce) package whole wheat fettuccine ½ tsp Bickford Garlic Flavor 1 tsp Bickford Basil Flavor ½ tsp dried oregano, crumbled ½ tsp Bickford Rosemary Flavor ½ cup vegetable broth, divided 3 cups broccoli florets, chopped 3 cups sliced zucchini 2 cups sliced carrots 2 cups sliced mushrooms 2 cups thinly sliced red bell peppers   Directions:   Cook the pasta according to the package directions and drain well. While the pasta is cooking, take a large Dutch oven and slowly heat the Bickford Garlic Flavor, Bickford Basil Flavor, Bickford Rosemary Flavor and dried oregano in 3 tbsp of the vegetable...

Ingredients:   1 pound roll sausage 3 to 4 tsp Bickford Chili Flavor 1 rounded tsp ground cumin ¾ tsp Bickford Garlic Flavor 1 can (15 oz.) tomato sauce 1 can (15 oz.) light red kidney beans (including liquid) ¾ cup water   Directions:   Brown and crumble sausage in large skillet and cook until tender and sausage is no longer pink.  Carefully drain off excess drippings. Add all remaining ingredients and simmer 30-45 minutes. Top cooked hot dog with Chili and enjoy!  Refrigerate leftovers.