HELP WITH GARLIC PLEASE
01-18-2009, 04:45 PM
#3
Super Member
Join Date: Apr 2007
Location: Pacific NW
Posts: 3,007
Dreamer:
Rubia gave you the recipe we use but we have a garlic roaster that we use so the cloves of garlic are covered.
My DH's favorite Horse Duver (ya, I can't spell it the way it's suppose to be spelled) is:
Triscuit crackers
Roasted Garlic spread on the Triscuit
square of Swiss Cheese to fit the cracker
1 Green Olive with Pimento or Almond suffing.
Broil under the broiler until cheese bubbles up. Eat. We serve this alot and they are very, very good.
Rubia gave you the recipe we use but we have a garlic roaster that we use so the cloves of garlic are covered.
My DH's favorite Horse Duver (ya, I can't spell it the way it's suppose to be spelled) is:
Triscuit crackers
Roasted Garlic spread on the Triscuit
square of Swiss Cheese to fit the cracker
1 Green Olive with Pimento or Almond suffing.
Broil under the broiler until cheese bubbles up. Eat. We serve this alot and they are very, very good.
01-18-2009, 04:47 PM
#4
Super Member
Thread Starter
Join Date: Nov 2008
Location: WHERE THE SUN ALWAYS SHINES
Posts: 9,256
Originally Posted by Feathers
Dreamer:
Rubia gave you the recipe we use but we have a garlic roaster that we use so the cloves of garlic are covered.
My DH's favorite Horse Duver (ya, I can't spell it the way it's suppose to be spelled) is:
Triscuit crackers
Roasted Garlic spread on the Triscuit
square of Swiss Cheese to fit the cracker
1 Green Olive with Pimento or Almond suffing.
Broil under the broiler until cheese bubbles up. Eat. We serve this alot and they are very, very good.
Rubia gave you the recipe we use but we have a garlic roaster that we use so the cloves of garlic are covered.
My DH's favorite Horse Duver (ya, I can't spell it the way it's suppose to be spelled) is:
Triscuit crackers
Roasted Garlic spread on the Triscuit
square of Swiss Cheese to fit the cracker
1 Green Olive with Pimento or Almond suffing.
Broil under the broiler until cheese bubbles up. Eat. We serve this alot and they are very, very good.
this sounds seriously yummy
Thanks
01-28-2009, 02:49 PM
#6
Super Member
Join Date: Sep 2007
Location: Belle Isle, Florida
Posts: 6,668
I too, wrap mine in foil. And roast a couple or three heads, you're going to love this stuff! You can use different herbs like rosemary, basil or dill to change up the flavor. Good old salt and pepper with the olive oil is lovely too. We like it spread on toasted baguette. No butter needed!
01-28-2009, 03:20 PM
#8
Super Member
Join Date: Nov 2008
Location: Long Island, NY
Posts: 8,807
Yes, it should be wrapped in foil. Try it in mashed potatoes! Yum! Throw some in your chicken soup! All kinds of ways to use it and it's not only delicious, it's healthy! And yes - the various herbs really kick it up.
Enjoy!
Redquilter
Enjoy!
Redquilter
01-28-2009, 04:45 PM
#10
Super Member
Join Date: Nov 2008
Location: Long Island, NY
Posts: 8,807
I've never tried it like that, but I don't see why not. I just don't think you can keep it for too long. Try a little bit and see what happens. That sounds like it would make great garlic bread!
Redquilter
Redquilter
Thread
Thread Starter
Forum
Replies
Last Post
