Type what you have

Ingredients

• ✓ garlic

Instructions

1. 1 Place a rice cooker in your garage or on an outside porch if possible; the garlic will release a very strong odor as it cooks. Place garlic in the rice cooker. Cover and cook on the Keep Warm setting for 2 weeks, without opening the lid.
2. 2 After 2 weeks, check garlic. It should be soft, fermented, and black in color. If not, continue to cook on the same setting, checking weekly, 1 to 4 more weeks.

By Yoly

Ingredients

• ✓ garlic
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Cut aluminum foil into 3 6-inch squares (large enough to wrap each garlic head). Place 2 teaspoons of butter in each square of foil and place one garlic head into each square of foil. Fold the packets up, and arrange them in a 9 inch pie pan.
3. 3 Bake for 30 minutes, or until the garlic is soft.

By FROGETTE

Ingredients

• ✓ garlic
• olive oil

Instructions

1. 1 Crush garlic cloves with the back of a knife on a flat surface; remove peel. Pour olive oil in a jar and add garlic cloves. Cover and refrigerate until flavors blend, 2 to 5 days.

By crazycook

Ingredients

• ✓ garlic
• olive oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Arrange heads of garlic on a baking sheet. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.

By Tali

Ingredients

• ✓ garlic
• baguette

Instructions

1. 1 Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange baguette slices on a baking sheet.
2. 2 Toast in the preheated oven until golden brown, 5 to 10 minutes.
3. 3 Rub garlic halves on warm bread.

By MNJCARTER

Ingredients

• ✓ garlic
• olive oil

Instructions

1. 1 Method 1: Preheat oven to 350 degrees F (175 degrees C). Slice 1/4 inch off top of garlic bulb. Place in a small baking dish and drizzle with olive oil. Bake in preheated oven for 35 to 45 minutes, until cloves are golden brown and very soft when pressed. When cool enough to touch, squeeze each clove to extract softened garlic.
2. 2 Method 2: Preheat the oven to 350 degrees F (175 degrees C). Peel each garlic clove. Place in a single layer in a small baking dish and drizzle with olive oil. Bake for 25 to 30 minutes, stirring once halfway through, until garlic cloves are soft and lightly caramelized.

By CONI67

Ingredients

• ✓ garlic
• radish
• cream cheese

Instructions

1. 1 Place garlic in the container of a food processor, and pulse until finely minced. Add radishes, and mince. Add cream cheese, and mix until well blended. Transfer to a serving dish, and chill until serving.

By Kris Frame Bethune

Ingredients

• ✓ garlic
• ginger root
• olive oil

Instructions

1. 1 Combine garlic and ginger in the bowl of a food processor; pulse until blended, adding small amounts of olive oil to facilitate blending until a smooth paste is formed. Transfer to an airtight container; refrigerate or freeze.

By DC Girly Girl

Ingredients

• ✓ garlic
• salt
• lemon juice
• canola oil

Instructions

1. 1 Put garlic cloves in a food processor with the cutting blade in place. Pulse until smooth. Add salt. Use a spatula to push garlic into the middle of the bowl. Pulse again on low. Use the spatula to push down garlic again.
2. 2 Using the drizzle adapter in the food processor, slowly pour in 1 1/2 tablespoons lemon juice on low speed. Pour in 1 cup oil; spread will emulsify and start to turn white. Turn off the processor and scrape down the sides. Add remaining lemon juice on low speed. Slowly add remaining 2 cups oil, processing until spread is thick and creamy.
3. 3 Transfer garlic spread to a storage bowl with a lid and refrigerate until ready to use.

By FrackFamily5 CACT

Ingredients

• ✓ garlic
• olive oil
• thyme

Instructions

1. 1 Cut tops off garlic bulbs. Place bulbs on a clean working surface; press down firmly on bulbs with the flat part of a large knife to separate cloves. Remove and discard skins.
2. 2 Pour oil into a very small pot; add garlic cloves and thyme. Cook over medium heat until bubbles start to form. Reduce the heat to the lowest possible setting, and cook until garlic is soft but not brown, 20 to 25 minutes, depending on the size of the cloves. Let cool to room temperature, 15 to 30 minutes.
3. 3 Transfer mixture to a sterilized jar, then seal and refrigerate.

By Bren

Ingredients

• ✓ garlic
• beef short rib
• salt

Instructions

1. 1 Heat water in a sous vide water bath to 133 degrees F (56 degrees C).
2. 2 Trim any areas of fat left on short ribs; coat thoroughly with garlic and salt. Place ribs into a large, resealable plastic bag. (Use two bags if necessary to leave plenty of room between ribs.) Seal, on low pressure if using a vacuum sealer, removing as much air as possible.
3. 3 Submerge the bag fully into the water bath and cook, rotating every 12 to 18 hours, for 60 hours. Increase the heat to 144.5 degrees F (62.5 degrees C) and cook an additional 12 hours.
4. 4 Remove ribs from the water bath; let rest in the bag on a cooling rack placed over a baking sheet until cool enough to handle.
5. 5 Remove ribs from the bag and drain. Place ribs onto a work surface, turn so bones are facing up, and slice meat between the bones to separate. Cut membrane running along the length of each rib; slide the bone loose from the meat. Trim any excess fat and cut into serving portions. Pat ribs dry with paper towels; return to the cooling rack.
6. 6 Heat a skillet until smoking hot. Add ribs and brown quickly, 30 to 60 seconds per side.

By Seattle Food Geek

Ingredients

• ✓ garlic
• olive oil
• sourdough bread
• ghee

Instructions

1. 1 Combine garlic and oil in a small saucepan. Simmer until cloves are a light gold color, about 15 minutes. Pour oil through a fine sieve, squeeze all juice from cloves, and then discard the solids. Set garlic oil aside.
2. 2 Preheat oven to 300 degrees F (150 degrees C). Lightly oil a baking sheet.
3. 3 Arrange bread cubes in a single layer on baking sheet. Bake, turning bread cubes periodically, until lightly browned, about 20 minutes.
4. 4 In a large, non-stick skillet, melt 1/3 cup ghee with 1/3 cup garlic oil over medium heat. Cook toasted bread cubes in batches until light to medium golden brown, turning frequently. Add more ghee and garlic oil as needed. Turn out into basket lined with paper towels, and drain for about 20 minutes.

By Ronald

Ingredients

• ✓ garlic
• olive oil
• salt

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

Ingredients

• ✓ garlic
• artichoke
• butter

Instructions

1. 1 Rinse artichokes under cold water. With a sharp knife, cut off the top third of each artichoke and trim the stems to about 1 inch. Remove the smaller leaves from around the base, then snip off any sharp leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs.
2. 2 Melt butter in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Place artichoke halves into the skillet, cut-sides down. Sauté until lightly browned, 5 to 10 minutes.
3. 3 Reduce the heat to low. Pour in about 1/4 cup water, cover, and steam until tender and the stem is pierced easily with a fork, 15 to 20 minutes.

By JJDON

Ingredients

• ✓ garlic
• ✓ garlic
• pork rib
• apple juice
• barbecue sauce

Instructions

1. 1 Prepare charcoal in a smoker, and bring the temperature to 225 degrees F (110 degrees C).
2. 2 Cut the ribs into smaller portions of 3 or 4 ribs, and place them in a large pot. Pour in enough apple juice to cover. Place a lid on the pot and bring to a boil. Remove from the heat, and let stand for 15 minutes.
3. 3 Lightly oil the grate in your smoker. Place ribs on the grate, and throw a few cloves of garlic onto the hot coals. Close the smoker. Maintain the temperature at 225 degrees F (110 degrees C) by adding more charcoal as needed. Smoke the ribs for 7 hours, adding more garlic cloves to the coals occasionally.
4. 4 Make a sauce by mixing together the barbeque sauce with 2 cups of the apple juice from the pot. Season with granulated garlic. Baste ribs with this sauce while continuing to cook for another 30 minutes.

By WHATS HIS FACE

Ingredients

• ✓ garlic
• butter
• french bread

Instructions

1. 1 Melt butter in a small saucepan; simmer garlic slices in hot butter over low heat until butter turns foamy, about 5 minutes.
2. 2 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Place bread loaf halves under the preheated broiler to toast, 2 to 4 minutes. Watch carefully to prevent burning.
4. 4 Slice toasted bread into 2-inch thick slices. Dip toasted side of each slice into garlic butter.

By momof3ccc

Ingredients

• ✓ garlic
• salt
• lemon juice
• vegetable oil
• olive oil

Instructions

1. 1 Place the garlic, salt, lemon juice, vegetable oil, and olive oil in a quart-sized jar. Submerge an immersion blender in the mixture to the bottom of the jar. Mix with the blender resting on the bottom of the jar until the ingredients thicken, 1 to 2 minutes. Angle the mixer to pull ingredients from the sides of the jar and lift it toward the top to better combine. Continue blending until the mixture reaches a texture similar to mayonnaise.

By )

Ingredients

• ✓ garlic
• brie cheese
• red pepper jelly

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut Brie cheese wheel in half lengthwise, creating 2 thinner wheels. Spread garlic on cut-side bottom wheel; top with 1 1/2 teaspoons red pepper jelly. Place top Brie cheese wheel on top, cut-side down. Spread remaining 1 tablespoon red pepper jelly on top Brie cheese; place in a round casserole dish.
3. 3 Bake in the preheated oven until rind begins to soften, about 15 minutes.

By NANCYMAC1

Ingredients

• ✓ garlic
• butter
• french bread

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add bread cubes and toss until coated. Transfer to a rimmed baking sheet and spread in an even layer.
3. 3 Bake in the preheated oven, checking frequently to prevent burning, until crisp and dry, about 15 minutes. Let cool before using, 2 to 3 minutes.

By Cathy Hofmann

Ingredients

• ✓ garlic
• kale
• olive oil

Instructions

1. 1 Tear the kale leaves into bite-size pieces from the thick stems; discard the stems.
2. 2 Heat the olive oil in a large pot over medium heat. Cook and stir the garlic in the hot oil until softened, about 2 minutes. Add the kale and continue cooking and stirring until the kale is bright green and wilted, about 5 minutes more.

By Demara

Ingredients

• ✓ garlic
• ✓ garlic
• butter
• tomato
• prawn
• parsley

Instructions

1. 1 Melt 1/2 cup butter in a saucepan over low heat. Add 1 minced head of garlic and saute for 2 to 3 minutes until soft. Stir in the tomatoes and bring to a simmer. Continue cooking until reduced to a thick paste, about 60 to 90 minutes.
2. 2 In a separate saucepan, melt remaining 1/2 cup butter in a saucepan over low heat. Saute remaining garlic for 2 to 3 minutes.
3. 3 Toss prawns in garlic butter sauce and place on a baking sheet. Broil until pink, do not overcook.
4. 4 Spread the warm tomato mixture onto serving plates. Place prawns on top of tomato sauce and sprinkle with chopped parsley.

By Diane Broeman

Ingredients

• ✓ garlic
• mussel
• onion

Instructions

1. 1 Fill a large pot with mussels. Sprinkle chopped onions and garlic over the shellfish. Do not add water, as mussels produce all the water needed for steaming! Cook over high heat until most or all of the mussels open. Discard any that do not open.

By Susan

Ingredients

• ✓ garlic
• beer
• shrimp

Instructions

1. 1 Whisk beer and garlic together in a bowl; add shrimp and toss to coat. Transfer mixture to a resealable plastic bag, squeeze out excess air, and seal the bag. Place the bag in a bowl to catch any leaks; marinate in the refrigerator at least 2 hours.
2. 2 Heat a cast-iron grill pan over medium-high heat until it begins to smoke. Remove shrimp from marinade; shake off any excess. Discard remaining marinade.
3. 3 Add shrimp to grill pan; cook until shells turn pink and shrimp are opaque, about 5 minutes.

By Gale

Ingredients

• ✓ garlic
• rosemary
• olive oil

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

Ingredients

• ✓ garlic
• beef sirloin tip roast
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Secure roast with cooking twine.
2. 2 Make eight 1/2-inch slits around the roast. Insert a garlic piece into each slit, then sprinkle with pepper. Place onto a rack in a roasting pan.
3. 3 Roast in the preheated oven for 20 minutes. Reduce the heat to 325 degrees F (165 degrees C) and insert a meat thermometer into the center. Continue cooking for about 1 hour, or to desired doneness. The thermometer should read 140 degrees F (60 degrees C) for medium.
4. 4 Remove from the oven and loosely cover with foil. Let stand for 15 minutes, then thinly slice against the grain. Use the pan drippings for gravy.

By Kate Holmgreen

Ingredients

• ✓ garlic
• soy sauce
• chicken breast

Instructions

1. 1 Combine soy sauce and garlic in a large, nonporous bowl. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 1 hour.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 10 to 15 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Discard marinade.

By CANDIELIPS

Ingredients

• ✓ garlic
• zucchini
• olive oil

Instructions

1. 1 Trim ends from zucchini. Cut each one in half, then cut each half lengthwise into quarters.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini to the steamer insert; cover and steam until tender, 10 to 15 minutes.
3. 3 Transfer zucchini to a large bowl. Mash garlic and place in the bowl with zucchini. Drizzle with olive oil; toss until zucchini is evenly coated.

By BARBLUVSFOOD

Ingredients

• ✓ garlic
• beef skirt steak
• teriyaki sauce

Instructions

1. 1 Cut skirt steak into individual strips.
2. 2 Combine teriyaki sauce and garlic in a bowl; transfer to a resealable plastic bag. Add steak strips, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler (or preheat an outdoor grill and lightly oil the grate).
4. 4 Remove steak strips from marinade and shake off excess. Discard remaining marinade.
5. 5 Place meat on a broiler pan (or directly on the grill). Cook to desired doneness, about 5 minutes per side.

By Boysmom

Ingredients

• ✓ garlic
• spinach
• butter
• lemon juice

Instructions

1. 1 Rinse the spinach and place the leaves into a microwavable serving dish. Add the butter, garlic and lemon juice. Cover with plastic wrap. Steam in the microwave until the butter is melted and spinach is wilted, about 2 minutes. Remove the plastic wrap and toss to distribute seasoning before serving.

By leila m

Ingredients

• ✓ garlic
• yogurt
• salt
• pepper

Instructions

1. 1 Line a strainer with 2 layers of cheesecloth; place over a large bowl for drainage.
2. 2 In a medium bowl, mix together yogurt, garlic, salt, and pepper.
3. 3 Pour yogurt mixture into the cheesecloth-lined strainer. Place the strainer and drainage bowl in the refrigerator until all of the liquid has drained, 1 to 2 days. Empty the drainage bowl occasionally so you can tell when cheese has stopped draining.
4. 4 Transfer cheese to a covered container; store in the refrigerator for up to 2 weeks.

By LISAMONIQUE