Garlic Seasoning Paste Recipes

GARLIC SEASONING PASTE

Garlic Seasoning Paste image

This recipe comes from the wonderful little Totally Garlic Cookbook by Helene Siegel and Karen Gillingham. My swap partner for the Fall Cookbook Swap 2008, KGCOOK, sent it to me along with many other great cookbooks.

Provided by lauralie41

Categories Savory

Time 20m

Yield 1/2 cup

Number Of Ingredients 6

Ingredients

18 -24 large garlic cloves, peeled
2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon honey
1 dash cayenne pepper

Steps:

Add all ingredients to blender and process until smooth.
In a tightly covered bowl store in refrigerator until ready to use.
This can be used to season fish, chicken, ribs, or hamburgers when grilling. Also use to rub under the skin of a turkey or chicken before roasting, add to soups, salad dressings, or pasta.

Nutrition Facts : Calories 861.9, Fat 55.7, SaturatedFat 7.6, Sodium 4382.8, Carbohydrate 83.9, Fiber 4.4, Sugar 37.9, Protein 17.1

ROASTED GARLIC PASTE

Roasted Garlic Paste image

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

Ingredients

1 lb garlic head
1/2 cup olive oil
salt & freshly ground black pepper

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.

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