Sentences with phrase «garlic head»

Double or triple the number of garlic heads, roast according to instructions, and remove cloves from skin.

Place the 2 exposed garlic heads on a piece of foil, drizzle evenly with 1 tablespoon of olive oil and wrap them up tightly.

Arrange garlic head halves in the center of parchment - lined foil.

Roast a whole garlic head and give 1 whole clove to a large dog, 1/2 a clove for a medium sized dog and 1/4 a clove to a small dog.

Separate garlic head into cloves; do not peel cloves.

Take the roasted garlic head and break off individual cloves.

With a chef's knife, slice off top 1/4 inch of garlic heads; place on a 4 - x 4 - inch sheet of aluminum foil.

Roast garlic heads the night before and use this roasted garlic in meals instead of raw — it gives a deeper and better flavor.

Place garlic head on piece of aluminum foil; douse lightly with olive oil and salt and wrap tightly in foil; roast in oven for 30 minutes until garlic is very tender.

Cut off top of garlic head so you can just see tops of cloves peeking through.

Remove white papery skin from garlic head (do not peel or separate the cloves).

Add the wrapped garlic head in the corner.

Simple recipe for making pate at home like a top chef;) Ingredients: 350g chicken livers, cleaned and cut into small pieces 1 kg turkey breast, cut into small pieces 3 duck breasts, cut into small pieces 1 fresh garlic head chopped well 1 medium size -LSB-...]

Another option would be to roast a whole garlic head or two separately, wrapped in foil with olive oil, then squeeze the meat out, once it's soft and caramelized, and offer that as a separate condiment.

I didn't have the fresh garlic heads; I took a bag of the teeny tiny yellow fingerling potatoes and used the extra 1 Tssp oil, chopped fresh thyme, more chopped fresh rosemary, salt & pepper, and laid the potatoes around the tenderloin.

Ingredients, Serves 4 - 6 11 Yukon potatoes, peeled and sliced 20 carrots, peeled and cut into bite - sized pieces 1 yellow onion, cut into rings 1 - 2 roasted garlic heads 4 - 5 cups vegetable broth 1 tbsp poultry seasoning 1/2 -1 tbsp bouquet garni fresh ground pepper sea salt

DIRECTIONS 1Cut top 1/3 off each garlic head, exposing cloves.

Drizzle the garlic head and onion half with olive oil, and wrap them in foil.

INGREDIENTS 2 garlic heads, whole 2 Tbsp.

Slice off the very top of the garlic head.

Place the garlic head on a piece of aluminum foil and drizzle with olive oil.

Place the garlic head halves on the pan and rub with oil.

Cut a top off a garlic head and place it on the tray.

Remove excess white skin on the outside of the garlic head.

Preheat oven to 400 and cut about 1/3 off the top of the garlic head.

Cut the top off your garlic head so the tops of the cloves are exposed.

Wrap the garlic head in foil and place it on the baking tray.

Cut the top quarter of the garlic head off, exposing many of the cloves.

Peel off most of the outer paper of the garlic heads, but leave the heads in one whole piece.

Slice off the top of the garlic head so that the cloves are exposed.

Remove the garlic by squeezing it from the bottom of the garlic head to remove carmelized cloves.

With a sharp knife, cut the top of each garlic head exposing the inside of each clove.

Roasted Garlic 4 garlic heads or more to taste olive oil for drizzling sea salt, freshly ground black pepper

Peel off the outer papery skin of the garlic head.

Place each garlic head in the middle of a piece of aluminum foil and cut off about 1/4 inch from the top of each bulb, exposing the top of the cloves, drizzle with 1/2 - 1 tablespoon olive oil and fold foil around the garlic.

I wasn't sure how to get the garlic head halves out of the finished broth without some of the skins staying in the soup so I peeled all of the cloves first and halved them.

Cut the top of the garlic head off to expose a portion of each of the cloves.

Slice the tips off the garlic heads, exposing the cloves.

Drizzle a touch of olive oil over each garlic head and close up the foil.

Using a serrated knife, cut off the top of your garlic heads to expose the cloves; sorry cloves!

Peel the eggplants and squeeze the flesh from the garlic head.

Maybe I'm slow, but to pull off the leaves off the cilantro took a while and maybe I need a trick for breaking open a garlic head.

Cut the tip of the garlic head off (approx. 1/4»).

Slice the top portion of the garlic head to reveal the cloves.

Cut the pointy ends of the garlic heads and place cut side up on a piece of foil.

I roast the whole garlic head, with olive oil, wrapped in foil.

Slice your garlic heads, width-wise, into halves.