from The American Heritage® Dictionary of the English Language, 4th Edition
- n. An onionlike plant (Allium sativum) of southern Europe having a bulb that breaks up into separable cloves with a strong distinctive odor and flavor.
- n. The bulb of this plant.
- transitive v. To season or flavor (a food) with garlic.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A plant, Allium sativum, related to the onion), having a pungent bulbous root much used in cooking.
from the GNU version of the Collaborative International Dictionary of English
- n. A plant of the genus Allium (A. sativum is the cultivated variety), having a bulbous root, a very strong smell, and an acrid, pungent taste. Each root is composed of several lesser bulbs, called cloves of garlic, inclosed in a common membranous coat, and easily separable.
- n. A kind of jig or farce.
from The Century Dictionary and Cyclopedia
- n. An onion-like bulbous plant, Allium sativum, allied to the leek, A. Porrum.
- n. [Appar. a special use of garlic, 1, of some particular origin.] A jig or farce popular at the beginning of the seventeenth century.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. bulbous herb of southern Europe widely naturalized; bulb breaks up into separate strong-flavored cloves
- n. aromatic bulb used as seasoning
Add the rest of the tempering ingredients and saute until the garlic is aromatic and starting to brown.
Torie and Erik, creamy garlic is my favourite too.
I bet those grasshoppers would taste OK if you saute em in garlic butter, but I don't think butter'll keep very well in my survival kit.
Hot sauce can be pretty much any except for those heavy in garlic or chipotle but we've been using localy made salsa Brava lately.
Place in a 350F oven and roast for 60-75 minutes, or until garlic is very tender.
Sauteed in garlic butter with crawfish and kohlrabi is a cajun delicacy.
But I've been told that cubes of sponge dipped in garlic butter taste pretty good, too, if perhaps a bit chewy.
Broiled, lightly salted with butter and garlic is also a tasty treat.
Squeeze all roasted garlic from the garlic head and into the saute pan.
I am currently cooking tomatoes from my garden and garlic from a Greek Girls Garden - and other stuff from ther peoples gardens ...