Some of our favorite recipes using garlic

Chocolate-Covered Garlic Cloves


Eleanor Roosevelt Ate 3 Chocolate-Covered Garlic Cloves Every Day. Believe it or not, I’m not that crazy about chocolate so this recipe doesn’t do it for me. But if you’d like to try it, here it is: Bring 3 T of cream to a simmer. Add 3 T of unsalted butter. Add 4 ounces of 60% bittersweet chocolate and stir until smooth. Remove from heat and mix in 2 cloves of minced garlic. Allow the chocolate to cool and refrigerate until firm. Roll into 15 balls and toss in cocoa powder or coconut. This chocolate covered garlic will keep in the refrigerator for two weeks.


Dr. Oz’s Garlic Tea


Dr. Oz is such a garlic fan that he recommends garlic tea and his recipe calls for 8 cloves of garlic. Simmer them for 10 minutes in two cups of water, then strain out the garlic and add 2 T of lemon juice (which is potent in its own right, if it’s straight from the lemon and not perfidy like Realemon). Add honey to taste.


Crunchy Apple Garlic Cake

Pat Reppert, Mad for Garlic (Quixote Press, 1997) (Reprinted with permission) Desserts


Using an electric mixer, beat the softened butter, sugar and egg for about 3 minutes. Meanwhile, sift together the cinnamon, nutmeg, salt, baking soda and flour, then add the flour mixture to the butter/egg mixture and continue beating for 1 to 2 more minutes, adding the vanilla during the last minute. Put the apples in a separate bowl and toss with the garlic puree, evenly distributing the garlic among the apples. Stir the garlic-seasoned apples into the cake batter along with the walnuts. The batter will be fairly stiff, so use a spoon and stir to mix well. Using a spatula, spread the batter in a well-greased and floured 8” x 8” x 2” pan. The size of the pan is important to the final texture of the cake. Bake in a 350 degree oven for 45 minutes. Time it it’s impossible to tell when it’s done by using a toothpick. Serve with whipped cream seasoned with a bit of sugar and snippets of crystallized ginger.


3 tablespoons softened butter
1 cup sugar
1 egg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 teaspoon baking soda
1 cup sifted flour
1 teaspoon vanilla
3 cups peeled and diced apples
4 cloves garlic, put through press
1/2 cup chopped walnuts
whipped cream with sugar and crystallized ginger for topping

Honey Garlic Chicken

The pungent—and delicious—garlic in this dish could help protect your prostate.

by Toby Amidor, M.S., R.D.


A 2013 study published in the Asian Pacific Journal of Cancer Prevention associated garlic with a decreased risk of prostate cancer. It is thought that garlic’s potent smell is how it works its cancer-fighting magic. • Researchers suspect that the sulfur in garlic is activated when chopped, and that smell is released. It’s these compounds, they believe, that may help destroy prostate cancer cells. More research is needed, but it’s just another reason to toss more garlic cloves in to dishes.


How to make it

After cutting chicken into bite-size pieces, dip in small bowl with eggs, then roll in small bowl with brown rice flour/panko bread crumbs. (Salt and pepper are optional.) Place on nonstick baking dish in preheated oven (400°) for about 15 minutes (until golden brown). While chicken is baking, make sauce over stove on medium-high heat by combining honey, garlic, and Braggs Aminos into saucepan. In a small bowl, mix together 1 Tbsp of brown rice flour and 1/4 cup water. Add to saucepan, and continue to mix all ingredients together until thickened. Add chicken to saucepan to coat each piece evenly. Remove from heat, and add optional sesame seeds. The chicken pairs great with brown rice and broccoli.


Nutrition (per serving)

Calories: 323; total fat: 4g; saturated fat: 0g; protein:
31g; carbohydrates: 42g; fiber: 1g; cholesterol:
157mg; sodium: 287mg. Makes 4 servings
Prep time: 15 min. Cook time: 20 min.

1 lb boneless, skinless chicken breasts, cut intobite-size pieces

2 eggs

1/2 cup brown rice flour or whole wheat pankobread crumbs

For the sauce:

1/2 cup honey

5 cloves fresh garlic (minced)

2 Tbsp low-sodium soy sauce

1 Tbsp brown rice flour

Optional: 1 Tbsp sesame seeds

Lebanese Garlic Sauce Recipe: Toum, The Ultimate Guide

Recipe Author: Esperance Sammour, Originally published at

If you’ve ever been to a Lebanese restaurant and fell in love with that white garlic sauce that is usually offered with barbq’s or shish tawook (chicken kebobs), today is your day. This post features this garlic sauce’s recipe along with an in-depth guide and references on the chemical reaction that is at the heart of its making.

Recipe type: Side, Dip
Cuisine: Lebanese
Prep time:  5 mins
Cook time:  15 mins
Total time: 20 mins

This is the All-Famous Lebanese Garlic Sauce - aka toum - Which is Used as a Dip With Chicken Shawarma and Other BBQs.


  1. Before you start, ensure that all ingredients are at room temperature for a more reliable outcome. Also if you are using a large food processor make sure you use at least 3 heads of garlic otherwise smaller quantities of garlic may be reached by the blades.
  2. Add the garlic and salt in the food processor and run for 10-20 seconds.
  3. Stop processor, scrap garlic down the sides, then run processor again for another 10-20 seconds. Repeat process 3-4 times until garlic starts to turn pasty and looks crushed. This is very important to reach before proceeding.
  4. At this point, turn the processor back on and keep it on until the end.
  5. Start adding the oil to the processor at a very slow rate, in a very thin stream, each ½ cup at a time. After adding the first half cup you will start seeing the garlic emulsify and turn into a paste already.
  6. Add ½ teaspoon of lemon juice very slowly, in a thin stream.
  7. Wait on it a few seconds until the lemon juice is well absorbed.
  8. Then go back to repeating the same process of adding slowly ½ cup of oil, waiting a few seconds, then adding ½ teaspoon of lemon juice until you’ve used all ingredients. This process should take 8-10 minutes.
  9. If at any point you see that the paste is turning liquid, it may be an indication that you’ve added either too much lemon juice, or oil, or you may have added them at a fast rate. In this case your options may be limited especially if the paste completely breaks. Sometimes adding a cube of ice may help.

Don't use heavy oils like Olive Oil or Avocado Oil or Sesame Seed Oil as they give a strong and bitter taste to the garlic. Use lighter oil such as safflower/sun flower/canola/vegetable oils.
If the resulting garlic paste is too biting/strong, you could either mix it with a mashed medium size baked (or boiled) potatoe, or you can increase the amount of oil.
You could also add a small pinch of citric acid in the beginning with the garlic and salt to make the paste more tangy.
- See more at:


  • 3 heads of garlic, pealed
  • 4-5 cups of vegetable oil (canola/sunflower/peanut etc…)
  • 1 lemon, freshly juiced
  • 1 teaspoon of salt (or to taste)


Recipe Author:  

YIELD Makes 8 to 10 servings




  1. Put oven rack in middle position and preheat oven to 400°F.
  2. Cut off and discard top fourth of garlic head. Drizzle exposed garlic with oil and sprinkle with 1/4 teaspoon salt, then wrap head tightly in foil. Roast garlic until tender, about 1 1/4 hours, then open foil and cool.
  3. While garlic roasts, simmer cream in a 1 1/2- to 2-quart heavy saucepan, stirring occasionally, until reduced to about 3/4 cup, 20 to 25 minutes, then transfer to a bowl.
  4. Squeeze garlic into a small bowl, discarding skins, and mash together with horseradish, pepper, and remaining 1/2 teaspoon salt using a fork.
  5. Stir garlic mixture into cream, then chill until ready to use.


  • 1 head garlic (1/4 pound; about 2 1/2 inches in diameter), left intact
  • 1 teaspoon olive oil
  • 3/4 teaspoon salt
  • 2 cups heavy cream
  • 1/4 cup drained bottled horseradish
  • 1/8 teaspoon white pepper
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