Garlicpowderoil Recipes

GARLIC OIL

Garlic Oil image

This is a recipe that I made up one night. I didn't think it would work but boy did it ever. If you like a bold garlic flavor, this quick and easy recipe is all you need. Use to inject, marinate, or baste.

Provided by crazycook

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time P2DT5m

Yield 12

Number Of Ingredients 2

Ingredients

8 cloves garlic
2 cups extra-virgin olive oil

Steps:

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.

Nutrition Facts : Calories 339 calories, Carbohydrate 0.7 g, Fat 37.3 g, Protein 0.1 g, SaturatedFat 5.2 g, Sodium 0.3 mg

GARLIC OIL

Garlic Oil image

This garlic-infused olive oil adds a kick to marinades and dressings and is perfect as a simple dip for warm bread.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 1 cup

Number Of Ingredients 2

Ingredients

1 head garlic
1 cup extra-virgin olive oil

Steps:

Smash and peel cloves of garlic. Transfer to a medium pot, add olive oil, and heat over medium-low until bubbles form around garlic, 3 minutes. Let cook 10 minutes, reducing heat to low if garlic begins to brown. Remove from heat and let cool to room temperature, 45 minutes.

Nutrition Facts : Calories 258 g, Fat 28 g

GARLIC POWDER OIL

Garlic Powder Oil image

I saw some concerns regarding garlic oil. For those,who are worried about using it,this is a great sub! Use more or less garlic powder,according to your taste.

Provided by littlemafia

Categories < 15 Mins

Time 5m

Yield 1 serving(s)

Number Of Ingredients 2

Ingredients

250 ml vegetables or 250 ml olive oil
1 tablespoon garlic powder

Steps:

Pour the ingreadients in a bottle and keep in a dark place.
Shake the bottle daily.
Ready to use after two weeks.

GARLIC OIL

Garlic Oil image

Provided by Ina Garten

Categories condiment

Time 5m

Yield IG1C01

Number Of Ingredients 2

Ingredients

6 garlic cloves, peeled
1 cup extra-virgin olive oil

Steps:

In a small saucepan, bring the garlic and oil to a boil, then turn the heat to low, and cook for 5 minutes, until the garlic is lightly browned. Turn off the heat and set aside. The garlic will continue to cook.
Remove the garlic cloves from the oil and slice them. Place them in a bowl and pour the oil over them.

GARLIC OIL

Garlic Oil image

Provided by Ina Garten

Categories condiment

Time 20m

Yield 1/2 cup

Number Of Ingredients 4

Ingredients

1/2 cup good olive oil
4 cloves garlic, sliced thin
5 fresh thyme sprigs
1/4 teaspoon crushed red pepper flakes

Steps:

Place the oil, garlic and thyme sprigs in a small heavy-bottomed saucepan. Bring to a boil and cook uncovered over low heat for 10 minutes, until the garlic is browned and tender. Turn off the heat. Carefully remove the thyme sprigs and discard. Add the red pepper flakes. Immediately pour into a heat-proof container to stop the cooking. Allow to cool to room temperature.

HOMEMADE GARLIC OIL

Homemade Garlic Oil image

Here's the full post with recipe and more: http://www.elanaspantry.com/quick-and-easy-garlic-oil/

Provided by Elanas Pantry

Categories Salad Dressings

Time 15m

Yield 1/2 cup, 4-6 serving(s)

Number Of Ingredients 2

Ingredients

1 head garlic, peeled
1/2 cup olive oil

Steps:

Place garlic and olive oil in small pot on the stove and bring to a simmer.
Reduce heat to low and allow oil to cook until garlic begins to turn golden brown, about 10-20 minutes.
Watch carefully to make sure it doesn't burn.
Serve both oil and cloves over your favorite foods.

Nutrition Facts : Calories 261, Fat 27.1, SaturatedFat 3.7, Sodium 3.1, Carbohydrate 5, Fiber 0.3, Sugar 0.1, Protein 0.9

ROASTED GARLIC OIL AND ROASTED GARLIC

Roasted Garlic Oil and Roasted Garlic image

Provided by Norman Van Aken

Categories Condiment/Spread Garlic Roast Thyme

Yield Makes 2 2/3 cups garlic oil and 1/2 cup garlic mash

Number Of Ingredients 4

Ingredients

3 large heads garlic, cut horizontally in half
3 cups pure olive oil
4 sprigs thyme
1 1/2 teaspoons black peppercorns, toasted

Steps:

Preheat the oven to 300 degrees.
Put the garlic heads cut side down in a small casserole or ovenproof pot and pour the olive oil over them. Add the thyme and pepper. Cover with a lid or foil and bake for 45 minutes to 1 hour, until the garlic is soft enough to mash.
Remove garlic from the oil and set aside.
Strain the oil into a bowl and let cool, then pour into an airtight container. The oil will keep for at least a month. To make the garlic mash, squeeze the cloves out of their papery husks into a bowl. Mash the roasted garlic with a fork. Store mash in an airtight container in the refrigerator for up to 1 month.

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Separate the cloves of garlic from the head. Peel off the papery skins, and slice the cloves thin.
To dry garlic using a dehydrator: Spread out the sliced garlic in a single layer on the dehydrator screens and dehydrate at 125˚F (52˚C) until the garlic is crispy and snaps when you break it, up to 12 hours. Rotate your screens several times to dry evenly.
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Let the dehydrated garlic cool, then grind into a powder using a high quality blender, spice grinder, or coffee grinder. Sift the powder to remove large pieces, and store the garlic powder in an airtight container in a dark, cool, and dry location.

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