http://www.garlic-recipes.net/
I wasn’t sure about this site, it says garlic will cure every thing that you have and taste good too.
And then I saw this one:
# Infantile malnutrition (Post on: 2008-11-25)
Infantile malnutrition is usually caused by gastrointestinal disorders because of improper feeding. In early term the children are thin and sickly in appearance, can eat food but easily hungry, the ex..<<<
And I remembered my daughter, she was not doing well at all and I finally had to stop nursing her.
When she was about a week old, my grandmother came to visit, saw that she had problems and boiled a big onion until it almost disappeared, put a drop of whiskey in a little of it and fed it to Debra.
In a couple days, we took her to our old doctor and he told me to not nurse her and she has not stopped eating since then.
granny
Very interesting garlic recipes:
http://www.garlic-recipes.net/cooking/index.html
Pineapple-marinated loin back pork ribs with honey-garlic tomato glaze recipe
Ingredients
Honey-Garlic Tomato Glaze:
1/4 cup olive oil
1/4 cup chopped onion
2 teaspoons minced fresh garlic
4 cups ketchup
1 1/3 cups packed dark brown sugar
1 cup vinegar
1 cup apple juice
1/4 cup honey
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons liquid smoke
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon celery seed
6 slabs loin back ribs (12 large servings)
Dry rub marinade
4 1/2 cups pineapple juice
Directions
Lightly saute the onions and garlic with olive oil in a large saucepan. Pour in remaining glaze ingredients and heat until the sauce bubbles. Remove from heat and serve at room temperature. Preheat cooker to 250 degrees. Generously apply your favorite basic rub, with 4 1/2 cups of pineapple juice added, to the demembraned ribs. Place the ribs meat-side up in your smoker and cook for 2 1/4 hours. Remove them from the smoker and wrap each slab meat-side down in double aluminum foil, sealing tightly. Cook for 1 hour. Remove the wrapped ribs from the smoker and apply a light coat of rub to the meat side of the ribs. Place uncovered in the smoker, meat-side up, for 30 minutes. Remove the ribs from the smoker, and brush the glaze on both sides of the ribs. Place them back in the smoker for another 15 minutes until the sauce caramelizes.
From : http://www.garlic-recipes.net
Thank you for the garlic ping. We put granulated garlic into capsules and my husband takes them (I’ve tried but honestly I’d rather just eat the stuff). Garlic is so good for you and so are onions, they are in the same family (as lilies?).