Sunny Patch Homeschooling – Homeschooling Life
I love making my own ingredients. Things that you usually purchase at the grocery store, I like to try making my own. I call it…
How To Make Roasted Garlic Oil in 3 Easy Steps / Comment Préparer L'huile D'ail En 3 Etapes Faciles
Warning: Y ou shouldn’t make or even read this recipe if you are a Vampire, a mosquito, a dog or a cat (garlic apparently causes anemia i...
Manil Jangatchi (Pickled garlic cloves) and Giveaway Winners - kimchi MOM ™
The summer after I graduated college, I enrolled in a language program at Yonsei University, i.e. party time in Seoul. It was quite a summer and while I did return home speaking Korean fluently, it was not because I went to class everyday (I did), but because I spent the weekends with my relatives where...Read More »
Soy Pickled Garlic and Jalapenos
For my mother-in-law, who always makes these for the family and lets me watch her make them. I wish I had a scratch and sniff blog, becaus...
Kitchen Tip: How To Preserve Garlic
I recently found myself with a huge harvest of hard neck garlic and no possible way to use it all before it began sprouting. I love garlic and cooking with garlic but even so, I knew
#DIY Infused Olive Oils - actually from my recipe board, although I want to make a rosemary infused olive oil for some of the skin care products (I have LOTS of fresh rosemary)! Great post!!! "Check it Out
Roasted Garlic Infused Oil and Roasted Garlic | MJ's Kitchen
This recipe yields 2 to 3 cups of roasted garlic and 2 to 3 cups of garlic infused olive oil. However, amounts vary and can be easily increased or decreased by the amount of garlic and garlic oil you use or want."*" See Kitchen Notes for more information or links to special ingredients.
How to Pickle Garlic | James & Everett
Tender cloves of mellow sweet garlic take on a bit of spicy heat when pickled. Great on sandwiches and burgers, tossed in salads, served with antipasto, or used to spice up a Bloody Mary,
How To Preserve Minced Garlic
On our farm, I don't think a day goes by that we don't eat fresh garlic. It is sometimes an ingredient in all three meals in one day. It's a good thing that it is so easy to grow. Here is a quick and easy way to preserve fresh, minced g