Roasted Garlic

Did you know that garlic is natures antibiotic?  There are more ways to use it and none of us eat enough of it!

And to save yourself some time you’ll want to go ahead and roast at least 4 – 6 whole bulbs at the same time.  Once you’ve had this roasted garlic you won’t go back to that fake powdered shtuff.

Removing just the loose layers of the outer skin, lay the root side of the garlic bulb down on a cutting board and cut off the top 1/4 or less of the bulb, just enough to expose the actual clove under the skin.

Like about this . . .

Place bulb root side down in a baking dish or make a foil basket.  Pour olive oil over the top just enough to cover and let it run down the sides just a tad.

Bake at about 400 degrees for around 30 – 45 minutes or until soft when poked with a toothpick.  The baking time my also depend on how many cloves you have in your baking dish.  (Note: the pan you see above is a mini-bread pan, about 3×5x1 1/2D and 2 medium cloves would fit perfectly.  PLUS, you’ll smell it about the time you need to check to see how soft it is)

Once removed from oven, let cool before handling.

USES FOR ROASTED GARLIC:

Squeeze one whole bulb into 1 stick of butter, softened and blend thoroughly to make home-made garlic butter.  Once blended keep soft and spread on baguette bread slices for baking homemade garlic bread.

Place roasted garlic bulbs on serving platter with other appetizers and let your guest squeeze a clove for eating on crackers or blend into a ramekin for dipping vegetables.  Try it on a baked potato and of COURSE on pizza.

Italian Party Cheese Dip:

• Several cloves, (4-6)
• 1 8oz brick of cream cheese, softened
• 1/2 stick of butter, softened
• 2 Tbsp Mrs Dash seasoning and or
• 1 tsp fresh chopped basil
• 1 tsp fresh chopped rosemary
• 1 tsp fresh chopped oregano
• 1 tsp fresh chopped thyme

Blend together until herbs are thoroughly mixed into cheese and butter.  Place mixture in the middle of square of plastic wrap, using it to form the mixture into a ball and chill for several hour before serving. 

Garlic Roasted Mashed Potatoes:

• 5 medium potatoes, cleaned, peeled and cubed
•  One whole bulb of roasted garlic
• 1/4 cup of heavy cream
• 1 stick of butter
• Mrs Dash and salt and pepper to taste

Once potatoes cubes have boiled until soft, drain and mash.  Mix in the remaining ingredients and whip with mixer to a creamy consistency.   (Note: once your family tries these, you won’t get away with making plan-ol’ mashed potatoes again – AND, depending on how many people your serving, 5 potatoes might not be enough!  These ARE the best!!!!)

Blend into cheeses sauces, fondues, sauces, soups, casseroles, chili, roasts, steamed veggies, stir-fry - EVERYTHING you would put garlic in – this will make it even better!

Let me know what you come up with.

How much and How many . . .

Butter and Chocolate:

• 2 tablespoons butter = 1 ounce
• 1 stick or 1/4 pound butter = 1/2 cup
• 1 square chocolate = 1 ounce

Crumbs: 

• 28 saltine cracker = 1 cup fine crumbs
• 14 square graham crackers = 1  cup fine crumbs
• 22 vanilla wafers = 1 cup fine crumbs
• 1 1/2 slices bread = 1 cup soft crumbs
• 1 slice bread = 1/4 cup fine dry crumbs

Pasta & Rice

• 4 ounces macaroni (1 1 /14 cups) = 2 1/2 cups cooked 
• 4 ounces noodles (1 1/2 -  cups) = 2 cups cooked
• 7 ounces spaghetti = 4 cups cooked
• 1 cup packaged precooked rice = 2 cups cooked

Fruits & Veggies:

• Juice of 1 lemon = 3 tablespoons 
• Grated peel of 1 lemon = 1 teaspoon
• Juice of 1 orange = about 1/3 cup
• Grated peel of 1 orange = about 2 teaspoons 
• 1 medium apple, chopped = about 1 cup
• 1 mashed banana = about 1 cup 
• 1 medium onion, chopped = 1/2 cup

Cream, Cheese & Eggs:

• 1 cup whipping cream = 2 cups whipped
• 1 pound American cheese, shredded = 4 cups
• 1/4 cup pound blue or feta cheese, crumbled = 1 cup
• 12 to 14 egg yolks = 1 cup
• 8 to 10 egg whites = 1 cup

Nuts:

• 1 pound walnuts in shell = 1 1/2 to 1 1/4 cups shelled 
• 1 pound almonds in shell = 3/4 to 1 cup shelled
• and if my aunt had nuts, she’d be my uncle . . .

Emergency Substitutions

1 cup cake flour = 1 cup minus 2 tablespoons all purpose flour

1 tablespoon cornstarch (for thickening) can be substituted with 2 tablespoons flour or 4 teaspoons quick-cooking tapioca

1 teaspoon baking powder can be substituted with 1/4 teaspoon baking soda plus 1/2 cup buttermilk or sour milk (to replace 1/2 cup of liquid called for in recipe)

1 cake compressed yeast = 1 pack age or 2 teaspoons active dry yeast

1 cup whole milk = 1/2 cup evaporated milk plus 1/2 cup water or 1 cup reconstituted nonfat dry milk plus 2 1/2 teaspoons butter or margarine

1 cup sour milk or buttermilk = 1 tablespoon lemon juice or vinegar plus sweet milk to make 1 cup (let stand 5 min.)

1 whole egg = 2 egg yolk (in custards)

1 square (1 ounce) unsweetened chocolate = 3 tablespoons cocoa (regular type dry) plus 1 tablespoon butter or margarine

1 tablespoon fresh snipped FRESH herbs = 1 teaspoon dried herbs

1 small fresh onion = 1 tablespoon instant minced onion, rehydrated

1 teaspoon dry mustard = 1 tablespoon prepared mustard

1 clove garlic = 1/8 teaspoon garlic powder

1 cup tomato juice = 1/2 cup tomato sauce plus 1/2 cup water

1 cup catsup or chili sauce = 1 cup tomato sauce plus 1/2 cup sugar and 2 tablespoons vinegar (for use in cooked mixture)

Weights and Measures

• 3 teaspoons (tsp) = 1 tablespoon (Tbs)
• 1 cup = 8 fluid ounces (oz)
• 4 tablespoons = 1/4 cup
• 1 cup = 1/2 pint
• 5 1/3 tablespoons = 1/3 cup
• 2 cups = 1 pint
• 8 tablespoons = 1/2 cup
• 4 cups = 1 quart
• 16 oz = 1 lb
• 32 oz = 1 qt
• 8 oz liquid = 1 cup
• 1 oz liquid = 2 Tbsp
• 10 2/3 tablespoons = 2/3 cup
• 4 quarts = 1 gallon
• 12 tablespoons  = 3/4 cup
• 8 quarts = 1 peck
• 16 tablespoons  = 1 cup 
• 4 pecks = 1 bushel
• 1 ounce = 28.35 grams
• 1 quart = 946.4 milliliters
• 1 gram = .035 ounces
• 1 liter = 1.06 quarts
• a pinch = 1/4 teaspoon
• a hand-full = about 1/4 cup

Anything else that isn’t listed with a measurement, usually means “to taste” add as much as you want or not at all.  Usually only in baking are the recommended amounts important to stick to.