Roasted garlic recipes. What comes to your mind? The first thing that comes to my mind is the aroma. Then the subtle but rich flavor.
Not too long ago I discovered roasted garlic. I've been hooked ever since.
Not only does it fill the house with its' wonderful aroma but it also adds something special to recipes that use them.
Roasting garlic is incredibly easy to make. I started using it in my refried beans recipe and the garlic, prepared this way adds wonderful flavor to this dish.
And you can add roasted garlic to just about any dish, casserole, or dressing. You are only limited by your imagination.
You can cook extra bulbs of garlic and store them in a covered container in the refrigerator for up to one week. This way you will have roasted garlic on hand whenever you need it. Simply squeeze a clove out of it's skins when needed.
Preheat the oven to 350 degrees F.
Trim any roots from the bottom of the bulb so that the garlic will sit flat. Now trim a thin slicefrom the top of the bulbs to expose a little of each of the cloves.
Drizzle olive oil over the tops of the exposed garlic and salt and pepper to taste.
Place cut-side up in a small baking dish.
Add hot water to the baking dish to a level up to 1/3 of the garlic bulbs.
Cover tightly with aluminum foil. Bake for 1 to 1 1/2 hours or until garlic is a golden brown and the cloves are very tender. Baking time will vary depending on the size of the bulbs.
Remove the garlic from the dish and cool.
At this point you can add the cloves to any dish you like or spread it on your french bread.
Because of it's subtle flavor, you will be surprised how many cloves you can eat.
This recipe is one of the tastiest you will find. You're going to love it!
Store your garlic in a basket or garlic keeper and never in the refrigerator (it will lose flavor) or in direct sunlight.
You can even store garlic in a brown paper bag at room temperature.
Home for roasted garlic recipes
Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.
I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)
Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.
I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!
Queens, New York
I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!
I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!
Thank YOU so much. I followed your recipe exactly,..and it is absolutely wonderful!
-Martha MacDonald from
Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.
I have made your enchilada sauce a few times now. We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.
-Wendy Sachse from
Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.
Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!
My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!
-Erin from Santa Barbara, California
THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.
SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.
I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.
WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.
-Terri M from Florida Keys
- Where good Mexican food is hard to find.
Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.
-Tony Starks, California