Roasted garlic. Milder and sweeter than raw garlic. Good to eat plain. Also delicious in recipes such as dips, spreads, and sauces. I thought I already had a post about roasting garlic, but when I went to look for it to make some for my white bean hummus, it didn't exist. So I wrote one up.
Head of garlic
Preheat oven to 400 degrees.
Peel away the outer layers of the garlic head skin, however, don't peel the skins of
the individual cloves. With a knife, cut off the top of the cloves--about 1/4 to a 1/2 inch
of the top--so you can see the inside of the individual cloves.
the top with olive oil then wrap the garlic head in tin foil. On a
cookie sheet, bake for 30 to 40 minutes or until the cloves feel soft.
the garlic to cool. Separate the individual cloves from the head then
pinch the end of the cloves so the garlic inside shoots out.
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