Roasted garlic
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Roasted garlic
  Garlic    Appetizers  
Last updated 6/12/2012 12:51:15 AM. Recipe ID 12791. Report a problem with this recipe.
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      Title: Roasted garlic
 Categories: Appetizers
      Yield: 1 servings
 
           Whole Heads Of Garlic
           Toasted Rounds French Bread
           Softened Sweet Butter
 
  Preheat oven to 375F. Remove the papery outer covering of whole
  garlic head, but do not seperate the cloves or peel them.  Place as
  many whole heads of garlic on a large square of heavy-duty aluminum
  foil as there are people to be served.  Fold up foil so that the
  cloves are completely wrapped. Bake in the preheated oven for 1 hour
  15 minutes. Serve each diner a head of garlic and some bread and
  butter. Separate cloves. Hold a clove over a piece of buttered bread
  and squeeze. The garlic puree will pop out, like toothpaste from a
  tube. Spread and eat. GARLIC PUREE: To make a batch of Garlic Puree
  for later use, let roasted heads of garlic cool, unwarapped for at
  least 5 minutes. Gently separate the cloves and squeeze each one over
  a fine meshed sieve, so that the softened garlic pops into the sieve.
  With wooden spatula or wooden spoon, rub garlic through the sieve
  into a small container or bowl. Cover tightly with plastic wrap and
  refrigerate the puree if needed. QUICK PUREE: If you are in a hurry,
  you may skip the refinement of the sieve.  Simply squeeze the cloves,
  one by one, over a bowl.  When they have all been squeezed, use a
  rubber spatula to push the puree into a neat mound cover tightly with
  plastic wrap, and refrigerate until needed.  It will keep for months.
  To keep indefinitely, cover with a film of olive oil.
 




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Recipe ID 12791 (Apr 03, 2005)

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