GARLIC PASTE
This is another Lebanese secret old favourite. But get the toothpaste ready. Love this on chicken when bbq'd or grilled. Try it you'll love it.
Provided by clara Fares
Categories Spreads
Time 2h
Yield 30 serving(s)
Number Of Ingredients 3
Steps:
- Slice the garlic.
- Add salt.
- Begin to crush until salt has dissolved.
- Now add 1/2 tps of Virgin Olive Oil and stir in until it disappears.
- Once the garlic has absorbed the oil add another 1/2 tps and repeat.
- If you keep doing this 3 cloves of garlic will then become a whole bowl of garlic paste.
- It is time consuming but the results pay off.
- Its fantastic as it keeps well and you can use it whenever required for cooking.
- It tastes great on bbq or grilled chicken.
ROASTED-GARLIC PASTE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F. Peel the outermost layers of skin off the heads of garlic. Cut off the top third of each head to open the cloves. Put the heads, cut sides up, in a small baking dish and pour the olive oil over them. Season with salt and pepper. Cover tightly, place in the oven and roast until about 3/4 cooked (about 45 minutes).
- Uncover and return to the oven until the cloves begin to pop out of their skins and brown (about 15 minutes). Let cool. When cool enough to handle easily, squeeze the roasted garlic into a small bowl. Press firmly against the skins to extract all the sweet roasted garlic you can. Add the oil from the baking dish, the Parmesan cheese, rosemary and a pinch of gray salt. Mix well until a paste forms. Store tightly covered in the refrigerator for up to 1 week.
ROASTED GARLIC PASTE
Roasted whole cloves of garlic, processed in the food processor to make a paste. Keep this on hand to make garlic bread, flavor mashed potatoes, or use in anything that could use a bit of a flavor kick. Roasting the garlic mellows the sharp, bitter flavors, leaving it sweet and tasty.
Provided by IngridH
Categories Spreads
Time 1h2m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to 400°F.
- Make a packet out of a piece of foil by folding it in half, then making small folds along two of the open edges.
- Add the garlic, salt and oil to the packet. Fold the open side a few times to seal.
- Bake until the garlic is very soft and golden brown. In my oven, this takes about an hour.
- Once the garlic is done, remove from the oven and let cool slightly.
- Place garlic in the food processor, and process until it is a smooth paste.
- Place in a seal-able container and store in the refrigerator.
ROASTED GARLIC PASTE
A staple at our house, roasted garlic has uses limited only by your imagination. Roasted garlic is very mild and mellow. Flavor meats, sauces, breads, pastas, dressings and vegetables with it.
Provided by sugarpea
Categories Spreads
Time 1h5m
Yield 1 cup garlic paste
Number Of Ingredients 3
Steps:
- Preheat oven to 375°.
- Remove any loose papery skins from the outside of the garlic heads; cut off the top 1/3 of the heads to open the cloves; set aside for another use; place the heads in a small baking dish, cut sides up; pour olive oil over them and sprinkle with salt and pepper.
- Cover the dish tightly and bake until 3/4 done, about 45 minutes; uncover and continue to bake another 15 minutes or until the cloves begin to pop out of their skins and brown; cool.
- Squeeze the cloves out of their skins into a bowl; add the oil from the baking dish and mix well, forming a paste.
- Store, refrigerated, up to one week.
GINGER GARLIC PASTE
After finding tons of recipes calling for ginger-garlic paste, but only finding ginger paste or garlic paste, but not both, at local grocery stores, I decided to find a recipe for it myself. Basically it is just equal amounts of ginger root and garlic pulsed together. Store in the refrigerator or freezer. You may use water in place of the oil, but it will not keep as long.
Provided by DC Girly Girl
Categories World Cuisine Recipes Asian
Time 10m
Yield 16
Number Of Ingredients 3
Steps:
- In a food processor, combine the garlic and ginger. Pulse to blend, adding small amounts of olive oil to facilitate the blending, until it makes a smooth paste. Refrigerate or freeze.
Nutrition Facts : Calories 23.6 calories, Carbohydrate 3.6 g, Fat 0.9 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 2.1 mg, Sugar 0.2 g
GARLIC PASTA
This is one of many recipes I obtained while living in France. It makes an excellent side dish.-Sandra Pichon, Slidell, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Separate garlic into cloves; remove papery skins. In a large skillet over low heat, saute garlic in oil for 20 minutes or until golden brown. Remove from the heat; add parsley, oregano, salt and pepper. Toss with pasta serve immediately.
Nutrition Facts : Calories 680 calories, Fat 29g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 604mg sodium, Carbohydrate 89g carbohydrate (4g sugars, Fiber 3g fiber), Protein 15g protein.
GARLIC PASTA
Pasta with herbs, delicious sauteed garlic, and plenty of freshly grated Parmesan cheese. Chop the garlic so that some is minced and some is larger pieces. You can substitute 1 tablespoon Italian seasoning blend for the fresh herbs.
Provided by Greg
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
- In a skillet, saute garlic in oil on low heat, just hot enough to make the garlic sizzle; about 10 to 15 minutes. Season with basil, oregano, parsley, and crushed red pepper, and remove from heat.
- In a large bowl, toss cooked pasta with garlic and herb mixture, and let sit for 3 to 5 minutes. Sprinkle with Parmesan, and serve.
Nutrition Facts : Calories 378 calories, Carbohydrate 44.3 g, Cholesterol 8.8 mg, Fat 17.9 g, Fiber 2.4 g, Protein 11.9 g, SaturatedFat 3.9 g, Sodium 158.1 mg, Sugar 2.2 g
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GARLIC PASTE | MY HEART BEETS
From myheartbeets.com
5/5 (3)Estimated Reading Time 4 minsServings 1.5
- Combine the ingredients in a blender and pulse until smooth. Scrape the garlic down the sides as needed.
- Store the garlic paste in an air-tight container in the fridge for up to 5 days, or in the freezer for up to six months. I suggest storing the garlic paste in 1 teaspoon cubes using this tiny cube silicone tray.
HOW TO MAKE GARLIC PASTE (GARLIC PUREE) - ALPHAFOODIE
From alphafoodie.com
5/5 (7)Total Time 5 minsCategory Condiment, DiysCalories 24 per serving
- Peel the garlic using one of these methods. Optionally, remove the tough stem bit.You could also remove the green 'germ' from within the center of each garlic clove for less bitter results. I usually don't, though.
- Add the oil and salt to the blender and blend for a few seconds to thoroughly incorporate all the ingredients. The garlic paste is ready.Feel free to blend even longer into a smoother paste, optionally, or even leave it slightly chunkier.
- Fridge: Store in an airtight glass jar for between 5-7 days. Don't leave it for longer as there is a chance of botulism with garlic and oil. If you don't think you can use it within a week, freeze any extra.Freezer: My favorite way to store this garlic paste is in the freezer. This is also the best method for anyone afraid of the risk of botulism.Spoon it into a small ice-cube tray in portion sizes (based on how much you generally use. You can add 1tsp per cube (1 clove) or more. That way, you can grab as many cubes are needed for any given recipe and add them straight to the pan. It can be stored for between 3-4 months.You can alternatively add the garlic paste to a freezer-safe bag and press to flatten, then break off bits (by eye as it won't be measured) as and when needed.
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Estimated Reading Time 6 mins
GARLIC PASTE (HOW TO MAKE, STORE & USE) | SPICE CRAVINGS
From spicecravings.com
5/5 (1)Calories 58 per servingCategory Meal Prep, Spice Blend
- Place the garlic head on a cutting board, root side up. Smash it hard, then loosen and separate the cloves.
- Cut the root tip and and peel the cloves. Skip this step if using store-ready peeled garlic cloves.
- Add garlic cloves and olive oil to the blender jar and blend for 30-45 seconds to make a smooth paste. Scrape down the sides of the blender jar once in between.
- Store in airtight containers or mason jars and refrigerate for up to a week. Alternatively, add to ice cube trays, cover and freeze for up to 3 months.
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