Garlic

                2 pounds of pork shoulder roast 1 tablespoon of garlic powder 2 teaspoon of salt 2 teaspoon of pepper 1 tablespoon of cumin 1 medium onion, diced 1/2 cup of chopped cilantro 20 6-inch tortillas 3 limes, cut into half wedges 1 medium can of diced tomatoes Rub pork roast with salt, pepper, cumin and garlic.  Place in a roasting pan.  Cover with tomatoes. Roast in a 300-degree oven until pork falls apart (approximately 4-5 hours)

1 16-ounce package of Mrs. T's pierogies 1/2 pound of raw shrimp 2 ounces of butter 1 ounce of olive oil 1 medium onion, sliced 1 tablespoon of garlic, minced (to taste) salt and pepper Lemon wedges for garnish Heat butter and olive oil in a medium sized skillet on medium high heat. Sauté pierogies in melted butter and oil for five minutes.  Add onions and reduce to medium heat for an additional five minutes. Add shrimp garlic and desired salt and pepper.  Cook until shrimp are pink on both sides.

Upscale macaroni Recipe by: Brian Dulany, Ozarks Technical Community College Category: side dish Prep time: 30 minutes Servings: 4 Ingredients 12 ounces macaroni...

Fresh pasta dough 4 eggs 1/2 teaspoon of salt 5 cups of all-purpose flour 2 cups of semolina 1 tablespoon of olive oil Filling 1 pound of fresh pumpkin meat 1 yellow onion 3 garlic cloves 1/2 teaspoon of sugar 1/2 teaspoon of salt 1 tablespoon of olive oil Sauce 3 garlic cloves 6 cups of heavy cream sauce 1 tablespoon of Parmesan cheese 1 pinch of...

Portabella, goat cheese & arugula sandwich Recipe by Jim Lekander Category: sandwich Prep time: 15 minutes Servings: 2 Ingredients 2  (large) portabella mushrooms 2 tablespoons olive oil 2 cloves garlic, minced 2 slices red onions, sliced 4 slices  focaccia 4 ounces goat cheese 1 ounce arugula leaves 2 ounces  mayonnaise, with roasted garlic Directions  Clean and de-stem the portabella mushrooms and set aside.

2 turkey tenderloins 1/2 cup of Marsala wine 1/3 cup of olive oil 1/2 teaspoon of kosher salt  1 garlic clove Polenta  1 cup of polenta  1 1/2 cups of water  1/2 teaspoon of salt  1/2 cup of butter  1/3 cup of Parmesan cheese Veggies  Your choice of fresh veggie 1/3 cup of olive oil  (to taste) salt 1/2 clove of garlic Pound out turkey tenderloins until lightly pounded.  Put oil in medium heat pan.  Add garlic, Marsala wine and turkey.  Cook until tender . Put water in a separate pan.  Add a pinch of salt.  Water needs to come to a boil.  Add polenta and let it come to a boil on low heat.  Remove from heat and add butter and Parmesan.

Best of the Grill: Pineapple Mushroom Reduction       16 oz.           Sliced Mushrooms ½  Cup          Soy Sauce ½  Clove        Crushed Garlic 4 oz.             Pineapple Juice ¼ Cup           Butter In a large sauce pan melt butter with garlic. Add mushrooms, soy sauce, and pineapple juice. Simmer on medium heat stirring occasionally until reduced. Serve over steak. Habanero Lime Grilled Corn 4 Cobs           Fresh Sweet Corn, Shucked                                                   ½ Cup            Butter              1 each            Habanero Pepper, Minced 1 Clove           Minced Garlic ¼ tsp.             Sea Salt ¼ tsp              Ground Black Pepper Juice of 1 Lime Melt butter in a microwave safe glass baking dish.

If you're looking for something other than chocolate to spoil your valentine..we've got the answer. Nicola Gilardi joined Ozarks Today on Feb. 13 with a recipe for jumbo shrimp. And he brought some steak into the kitchen too. Here's the recipes for the dishes that he prepared. ---- Tenderloin with gorgonzola cheese one 8-ounce tenderloin 1 tablespoon of oil 1 teaspoon of salt 1/2 teaspoon of pepper 1/2 cup of Gorgonzola cheese 1 portabella cap 1/2 minced garlic clove 1/2 cup of cream Shrimp with brandy sauce 1 tablespoon of oil splash of brandy !

1 2-pound bag of Mrs. T's Pierogies (any variety will work) 1 large yellow onion, sliced 2 sticks of unsalted butter 1 tablespoon of minced garlic 4 tablespoons of chopped cilantro Melt butter on medium low heat in a large sauté pan.  Once butter is melted, add onions.  Sauté for a few minutes.  Add garlic.  Add enough pierogies to cover the bottom of the pan but not so many that they are stacked and do not touch the bottom of the pan. Cook on both sides for 2-4 minutes or until medium golden brown.

1 8-ounce package of spagetti noodles, cooked aldente and cooled 2 6-ounce chicken breasts 1 cup of baby spinach, washed 1/4 cup of olive oil 1 tablespoon of chopped garlic 1 cup of grated Parmesan cheese 1 teaspoon of salt 1 teaspoon of pepper 2 teaspoons of oregano Sprinkle chicken breasts with salt and pepper and grill or bake until cooked all the way through.  Remove from heat and let rest for five minutes.  Slice or cube chicken breasts.  Put a large saute pan on medium heat.