Using ingredient garlic

Flat Snake Chili

• 6 chili anchos (dried)
• 4 cans green chilies
• 4 cans
• 4 tomatoes
• 3 garlic (cloves)
• 1 onion (white)
• 900 gr beef (lean ground)
• 400 gr german link sausage
• 5 gr paprika
• 4 gr cumin (ground)

Florida Fruit Salsa*

• 3 scallions
• 2 garlic (cloves chopped)
• 1 mango
• 1 pineapple
• 1 peach
• 650 gr tomato based commercial
• 75 gr dates
• 60 gr onion
• 18 gr cilantro

Focaccia

• 1 tomato (fresh plum)
• 1/4 dry sunflower seeds (roasted)
• 1/4 crosswise paper (sliced into thin)
• 425 gr bread dough (frozen white)
• 80 ml water (hot)
• 60 ml orange juice (fresh)
• 55 gr golden raisins
• 24 gr cilantro
• 20 gr sun tomatoes (dried)
• 16 ml olive oil

Focaccia

• 3 olive oil
• 3 flour (white)
• 2 garlic
• 1 1/4 water
• 1 salt
• 1 yeast
• 1/2 sun tomatoes (dried)
• 3/8 cornmeal
• 3/8 parmesan cheese (grated)
• 45 ml garlic oil

Focaccia #1

• 1 water
• 1/4 olive oil
• 500 gr bread flour
• 6 gr garlic (minced)
• 6 gr dry yeast (active)
• 4 gr basil (fresh)
• 4 gr sugar
• 1 gr salt

Focaccia Bread W/sun

• 3 olive oil
• 3 flour (white)
• 2 garlic
• 1 1/4 water
• 1 salt
• 1 yeast
• 1/2 sun tomatoes (dried)
• 3/8 cornmeal
• 3/8 parmesan cheese (grated)
• 45 ml garlic oil

Focaccia Provencale

• 1 recipe basic focaccia dough
• 270 gr tomatoes (plum)
• 36 gr black olives (sliced)
• 30 ml olive oil
• 7 gr oregano (dried)
• 3 gr sea salt
• 2 gr basil (chopped fresh)
• some garlic

Focaccia Rustica

• 20 sage leaves
• 4 ripe tomatoes
• 2 garlic (cloves)
• 1/2 baking sheet stretch the dough to cover as much of the sheet as
• 475 gr unbleached all-purpose flour
• 325 ml warm water
• 60 ml olive oil
• 60 ml olive oil over low heat (very)
• 30 ml olive oil
• 16 gr yeast (dried)

Focaccia Versiliese

• 4 sage leaves
• 250 gr unbleached all-purpose flour
• 240 ml warm water
• 130 gr corn flour
• 55 gr olives
• 18 gr garlic
• 16 ml olive oil
• 12 gr yeast (dried)
• 10 ml olive oil
• 6 gr salt

Focaccia Versiliese

• 4 sage leaves
• 250 gr unbleached all-purpose flour
• 240 ml warm water
• 130 gr corn flour
• 55 gr olives
• 18 gr garlic
• 16 ml olive oil
• 12 gr yeast (dried)
• 10 ml olive oil
• 6 gr salt

Focaccia Versiliese

• 15 1/2 baking (pan)
• 4 sage leaves
• 1/2 risen
• 250 gr unbleached all-purpose flour
• 240 ml warm water
• 130 gr corn flour
• 55 gr olives
• 18 gr garlic
• 16 ml olive oil
• 12 gr yeast (dried)

Foccacia

• 1 pizza dough
• 55 ml olive oil
• 24 gr kalamata olives pitted
• 16 gr garlic (minced)
• 1 gr salt
• 1 gr rosemary (chopped)

Fondue # 3

• 2 kirsch
• 475 gr gouda cheese
• 60 ml wine (white)
• 32 gr flour
• 28 gr butter
• 6 gr garlic
• 1 gr nutmeg

Fragrant Vegetable Stew

• 5 spice
• 4 garlic (cloves)
• 1 bengali
• 475 ml tomato sauce
• 400 gr chickpeas (cooked)
• 375 gr cubed zucchini
• 180 gr green cabbage (shredded)
• 120 gr onion (chopped red)
• 34 gr tomato paste
• 30 ml olive oil

Frank's Marinara Sauce

• 309 size
• 6 garlic (cloves)
• 6 anchovy fillets
• 1 onion
• 60 ml extra-virgin olive oil
• 6 gr black pepper
• 1 gr sweet basil
• 1 gr oregano
• 2 packages italian tomatoes (peeled)
• 1 package tomato paste

French Cabbage Soup

• 6 peppercorns
• 6 parsley sprigs
• 2 garlic (cloves)
• 2 onions
• 2 carrots
• 2 turnips
• 1 bay leaf
• 450 gr potatoes
• 425 gr bacon (lean)
• 350 gr cabbage

French Meatball Soup

• 300 ml beef broth
• 55 gr beef
• 30 ml wine
• 16 gr rice
• 16 gr egg
• 7 gr onion
• 1 gr garlic
• 1 gr nutmeg
• 1 gr parsley