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Instant Pot Roasted Garlic
Pantry American

Instant Pot Roasted Garlic

4.6

Prep
10 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Place a steamer basket in the bottom of a multi-functional pressure cooker (such as Instant Pot). Add water up to the bottom of the steamer basket.
  2. 2 Cut off top 1/4 inch of garlic head. Place head, cut-side up, into the steamer basket; drizzle with olive oil and season with salt. Close and lock the lid. Select Poultry function according to the manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Transfer garlic to a plate and let cool until easily handled, about 5 minutes. Squeeze garlic pulp into a glass jar and refrigerate.

By Bren

Rosemary Garlic Infused Olive Oil
Pantry American

Rosemary Garlic Infused Olive Oil

5.0

Prep
5 min
Cook
Total
10085 min

Instructions

  1. 1 Place garlic and dried rosemary sprigs in a glass container with a spout. Pour in olive oil using a funnel. Seal bottle and shake to combine. Refrigerate until flavors infuse, at least 1 week.

By Krystal

Garlic Jelly
Pantry American

Garlic Jelly

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 In a food processor or blender, blend garlic and 1/2 cup of vinegar until smooth. In a 6 to 8 quart saucepan, combine garlic mixture, remaining 1 1/2 cups vinegar and sugar. Over high heat bring mixture to a boil, stirring constantly. Quickly add pectin. Return mixture to a boil and boil hard for 1 minute, stirring constantly. Remove from heat.
  2. 2 Immediately fill five, sterilized half pint jars with jelly, leaving 1/4-inch head space. Wipe the jar tops and threads clean. Place hot sealing lids on the jars and apply the screw on rings loosely. Process in boiling water in a deep canning pot for 5 minutes. Remove the jars and cool completely. Tighten the jar screw rings to complete the sealing process.

By Luella Hanberry

Serrano Hot Sauce
Pantry American

Serrano Hot Sauce

4.8

Prep
15 min
Cook
5 min
Total
1460 min

Instructions

  1. 1 Place peppers, garlic, and salt in a food processor; pulse until finely chopped. With the motor running, slowly pour vinegar through the feed tube; process until smooth, about 5 minutes.
  2. 2 Pour sauce into a medium saucepan and bring to a boil over medium-high heat; cook for 1 minute. Remove from heat and let cool. Transfer to a jar; refrigerate for at least 1 day.
  3. 3 Strain sauce through a fine-mesh strainer. Store refrigerated.

By Jon Rachiele

Homemade Lemon-Pepper Seasoning
Pantry American

Homemade Lemon-Pepper Seasoning

4.5

Prep
10 min
Cook
30 min
Total
300 min

Instructions

  1. 1 Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
  2. 2 Wash and dry lemons; peel zest from lemons using a vegetable peeler, making sure not to get any pith. Spread peels in a single layer on the prepared baking sheet.
  3. 3 Bake in the preheated oven until peels are curled up and dried, about 30 minutes. Turn off oven; cool peels inside oven, propping door open with a wooden spoon to allow moisture to escape, about 20 minutes. Remove peels from oven; cool completely.
  4. 4 Combine cooled, dried lemon peels and peppercorns in the bowl of a food processor fitted with a blade; pulse until coarse. Add dehydrated garlic and onion; blend until fine and thoroughly combined.
  5. 5 Transfer to a container; rest before using so flavors can meld, about 3 hours.

By Buckwheat Queen

Real Aioli
Pantry American

Real Aioli

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place garlic slices in a mortar with kosher salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice.
  2. 2 Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.

By John Mitzewich

The Best Marinade Around
Pantry American

The Best Marinade Around

4.6

Prep
5 min
Cook
Total
65 min

Instructions

  1. 1 Combine soy sauce, olive oil, lemon juice, and garlic in a bowl and pour into a resealable plastic bag.
  2. 2 Add meat, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.

By H Roberts

Brioche Croutons
Pantry American

Brioche Croutons

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Place brioche chunks in a large mixing bowl. Add Parmesan cheese, basil, and garlic; pour in melted butter. Mix using a rubber spatula, being careful not to tear bread. Spread evenly onto the prepared baking sheet.
  3. 3 Bake in the preheated oven until croutons are golden brown, about 10 minutes.

By Thomas M Friesner

Lobster Dipping Sauce
Pantry American

Lobster Dipping Sauce

4.7

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Gather all ingredients,
  2. 2 Melt 1 tablespoon butter in a saucepan over medium-low heat. Add garlic; cook and stir until lightly browned, about 3 minutes.
  3. 3 Add remaining butter and reduce heat to low. Stir to melt butter, then mix in lemon juice, cilantro, and pepper. Let mixture steep over low heat for about 10 minutes.
  4. 4 Strain before serving if desired.

By johnd

Alfredo Sauce
Pantry American

Alfredo Sauce

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt butter in a medium saucepan over low heat. Stir in cream and simmer for 5 minutes.
  3. 3 Add cheese and garlic; whisk continuously until heated through. Stir in parsley.
  4. 4 Serve immediately and enjoy!

By Rebecca Swift

Basil Aioli
Pantry American

Basil Aioli

4.9

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Combine mayonnaise and basil in a food processor; blend until mixed and mayonnaise turns slightly green. Add garlic; process until well blended. Add lemon juice and zest; process until well mixed, 30 to 45 seconds.
  2. 2 Transfer to a bowl and cover. Chill until flavors combine, about 1 hour.

By CallieJo

Dad's Simple Steak Marinade
Pantry American

Dad's Simple Steak Marinade

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Whisk together the vegetable oil, soy sauce, red wine, Worcestershire sauce, and garlic in a bowl, and pour into a resealable plastic bag.
  2. 2 To use the marinade, place the meat in the bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight. Discard the marinade after it has been used.

By MLALAK

Pickled Garlic
Pantry American

Pickled Garlic

4.3

Prep
45 min
Cook
15 min
Total
30300 min

Instructions

  1. 1 Place garlic cloves in a medium bowl, first cutting the large cloves in half. Mix in the red bell pepper.
  2. 2 In a large saucepan over medium high heat, place the distilled white vinegar and white sugar. Wrap ground dry mustard and celery seed in a spice bag, and place in the liquid mixture. Bring to a boil. Boil 5 minutes. Stir in garlic and pepper. Continue boiling 5 minutes. Remove from heat and discard spice bag.
  3. 3 Place garlic and peppers in sterile containers to within 1 inch of the top. Fill with remaining liquid to within 1/4 inch from the top. Seal and store in the refrigerator approximately three weeks before serving.

By Brenda Kraneveldt

Roasted Garlic and Parmesan Spread
Pantry American

Roasted Garlic and Parmesan Spread

4.2

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a small baking sheet with aluminum foil.
  2. 2 Place garlic cloves on prepared baking sheet and drizzle with olive oil. Fold aluminum foil tightly around garlic.
  3. 3 Roast garlic in the preheated oven until soft and fragrant, 30 to 45 minutes. Remove garlic from aluminum foil and transfer to a bowl.
  4. 4 Mash garlic, mayonnaise, Parmesan cheese, black pepper, and salt together with a fork until spread has a uniform, paste-like consistency.

By Rob

Ana's Spicy Chipotle Tomatillo Sauce
Pantry American

Ana's Spicy Chipotle Tomatillo Sauce

4.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Place tomatillos and garlic in a saucepan and cover with water. Bring to a boil, reduce heat, and let simmer over medium-low heat until tomatillos are very soft and opaque, about 10 minutes.
  2. 2 Transfer mixture to an electric blender along with chipotle peppers. Blend with enough cooking liquid for desired consistency. Season with salt.

By ana

Raw Fermented Beets
Pantry American

Raw Fermented Beets

4.8

Prep
30 min
Cook
Total
12990 min

Instructions

  1. 1 Distribute beet chunks between two jars with lids. Add 2 cloves garlic, 3 peppercorns, and 1 bay leaf to each jar.
  2. 2 Combine water and salt in a bowl to make the brine; stir until salt is completely dissolved. Pour enough brine into the jars to completely cover the beets.
  3. 3 Screw on lids and let jars sit at room temperature until foam starts to appear on top, about 1 week. Transfer jars to a cool place (50 degrees F, 10 degrees C) for 2 to 3 days after foam appears. Store in the refrigerator.

By Magpie

Pickled Green Beans
Pantry American

Pickled Green Beans

4.6

Prep
15 min
Cook
30 min
Total
765 min

Instructions

  1. 1 Inspect four pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until beans are ready. Wash new, unused lids and rings in warm soapy water.
  2. 2 Place green beans into a steamer basket over 1 inch of boiling water. Cover and cook until tender but still firm, about 3 minutes. Plunge beans into ice water, then drain well.
  3. 3 Pack beans into hot, sterilized jars. Add a garlic clove and 1 teaspoon salt to each jar, then slide in two sprigs of dill against the glass.
  4. 4 Bring vinegar and water to a boil in a large saucepan over high heat. Pour over beans, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Kimber

Easy Canned Venison
Pantry American

Easy Canned Venison

4.9

Prep
15 min
Cook
85 min
Total
340 min

Instructions

  1. 1 Inspect a pint-sized jar for cracks. Immerse in simmering water for 5 minutes. Wash a new, unused lid and ring in warm soapy water.
  2. 2 Meanwhile, toss venison, garlic, salt, and pepper in a large bowl until well combined.
  3. 3 Place venison into the sterilized jar along with onion and bell pepper. Wipe the rim with a clean, damp cloth, and seal with lid and ring.
  4. 4 Place the jar into a pressure canner filled with water according to manufacturer's instructions. Cover and bring to a boil with the pressure valve open. Boil for 5 minutes before closing the pressure valve. Bring to a pressure of 10 psi, then reduce the heat in order to maintain this pressure. Process for 75 minutes, watching the gauge closely so the pressure stays at 10 psi. After 75 minutes, turn off the heat and allow the canner to cool until the gauge reads 0 psi.
  5. 5 Once the pressure has subsided and the canner is safe to open, remove the jar and set on a rack to cool. The jar will seal with a pop as it cools; refrigerate the jar if it does not seal. Properly sealed jars may be stored in a cool, dark area.

By EWEDIN31