"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Roasted Garlic Recipe

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This recipe for Roasted Garlic, by , is from The Cookbook of Elizabeth Ann O'Farrell Zeller, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Zeller
Added: Tuesday, January 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 shole head of garlic
1/2 t olive oil

Directions:
Directions:
Prehat oven 325. Slice top off the head of garlic and trim the roots even with the base of the bulb without cutting tinto garlic cloves. Remove some of the papery skin from the outside of the head, but do not separate cloves. Place the garlic head in a small baking dish. Drizzle with 1/2 t olive oil and cover with foil. Bake 10-15 munutes or until garlic begins to soften. Cool briefly and peel or aqueeze garlic from each clove. The garlic will keep in fridge 5-7 days.

Personal Notes:
Personal Notes:
taken from The Living Heart Cookbook by Anotonio M. Gotto, Jr., M.D., D. Phil.

 

 

 

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