Sentences with phrase «top of the garlic head off»

Slice the top of the garlic head off.

Cut the top of the garlic head off with a knife (see photo in the post).

Cut the very top of the garlic head off to expose the insides.

Not exact matches

Slice off the very top of the garlic head.

Cut off about 1/4 inch off the top of the head of garlic and place it on a large piece of aluminum foil.

Cut the top off of the head of garlic, and peel away the outermost layer of papery skin.

Slice off the top of a large head of garlic to expose the cloves inside.

Chop the top off the head of garlic, exposing each of the garlic cloves.

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

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

Cut the very top off a head of garlic and bake in a small separate baking dish the next time you make a casserole.

Cut the top off the head of garlic, drizzle over 1/8 teaspoon of oil and microwave «roast» it on high for 2 minutes or until soft.

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 added extra garlic — thinly sliced about half a head and then plunked a whole head of garlic into the pot as well, with only the very tops of the cloves sliced off.

Cut 1/4 inch off the top of the head of garlic to expose the cloves.

Using a paring knife, cut off the top 1/2 inch from the head of garlic.

Remove the papery skin off the garlic, then cut 1 / 4 - inch off the top of each head.

Remove the outer papery skin off the garlic, then cut 1 / 4 - inch off the top of each head.

Roasted Garlic and Baquette Slices Slice the very top off of each whole head of garlic, place on a cookie sheet, and drizzle with a bit of olivGarlic and Baquette Slices Slice the very top off of each whole head of garlic, place on a cookie sheet, and drizzle with a bit of olivgarlic, place on a cookie sheet, and drizzle with a bit of olive oil.

Cut the top off of a head of garlic until all of the cloves are visible.

Directions To roast the garlic, cut the top off of a head of garlic so the ends of the cloves are exposed.

Cut off the top 1/3 or so of the garlic and wrap the head in foil.

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

Slice the top pointed end off a whole head of garlic to expose the tops of the cloves.

Chop off the top portion of the garlic head to reveal cloves.

Peel most of the papery skin off of the garlic heads, then cut about 1 / 4 - inch off of the top of garlic heads and discard.

You will need to roast a head of garlic by cutting the top off, drizzling it with olive oil and roasting it in the oven for about a half hour at 350 °F.

Cut the top off the head of garlic, revealing a small portion of each clove.

Using a knife, trim 1/4» off the top of the head of garlic, which will reveal the tips of the cloves.

To roast the garlic: Preheat the oven to 375 degrees F. Cut off the top of a head of garlic to expose the cloves.

Cut the top off of a head of garlic, so the top of each garlic clove is visible.

Cut the top 1/3 off of the head of garlic so that the cloves are exposed.

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

Chop off the top of the head of garlic and lightly coat with olive oil.

Cut the tops off the garlic heads, place on a large sheet of aluminum foil and drizzle with olive oil.

Cut the top off the head of garlic so that the tips of the cloves inside are exposed.

Take a whole head of garlic with skin on and with a sharp knife, slice off 1/4 - to 1 / 2 - inch of the top of the bulb exposing the individual cloves.

2 Cut the top off of each head of garlic.