Reviewed: Nov. 6, 2009

Great! I'd never roasted garlic before, but I'll be doing it often in future.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BQMOTHER

Cooking Level: Intermediate

Home Town: Junction City, Kansas, USA

Living In: Stockbridge, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 27, 2009

Very good but I had to raise the temperature a little and it still took over 25 minutes to cook. Worth it, though- I mashed mine up and will be using it with green beans, mashed potatoes, and for garlic bread.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Fanciful Unicorn

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 22, 2009

I tried method 1, but cooked for about 40 minutes. Yummy! Nice to have on hand in the fridge.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KRICKYR

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 16, 2009

Took much longer than the time suggested, even after increasing the oven temperature. But in the end the result was great and worth the wait!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NataliaP

Cooking Level: Intermediate

Home Town: Wittlich, Rheinland-Pfalz, Germany

Living In: Las Vegas, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 1, 2009

I used method 2. Took quite a bit longer than 15 minutes, but was good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nancy

Cooking Level: Beginning

Living In: Naples, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 24, 2009

I followed the directions most of the way. Cut the top off the garlic, drizzled with olive oil in a ramekin, but I baked it at 400 degrees for 20 mins and that seemed to do the trick! I had something else baking at that temperature and I gave it a whirl and it turned out great.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jprogers

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 5, 2009

The cooking time and/or temp are WAY off. The at that temp the garlic needs to be cooked 2-3x as long as the recipe calls for

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jaye

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 5, 2009

I followed these directions and baked the garlic for 20 min, then an additional 20 and it still was not done. I will wrap it in foil next time to see if that helps.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Mel-Honey

Cooking Level: Expert

Home Town: Walnut Creek, California, USA

Living In: Reno, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 30, 2009

Time and temp. are all off needs higer temp. and more time.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Dee

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 30, 2009

Definitely need to raise the temp. to 350. The reason for 4*. I've been roasting garlic for years. 20 mins is good, but if you like it brown, leave in 5 mins longer or more. About 10 mins into baking time I use a baster to spread the oil over the garlic. Try it spread on a slice of Granny Smith apple. Yum... Also slice the top off and save the small pieces to add to other recipes.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Panama Paradise

Cooking Level: Expert

Home Town: Alameda, California, USA

Living In: Arraijan, Panama Province, Panama

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 30, 2009

I have always loved roasted garlic,I prefer to make mine on the grill because they seem to have more flavor that way. I also sprinkle herbs on top, a dash of kosher salt and some fresh cracked pepper. Sometimes I also throw in some sliced sweet onions and just wrap it all in heavy duty foil and put on grill, sooo delicious even by itself!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Elizabeth

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 30, 2009

I only gave 4 stars because of the temperature being incorrect; it should be 350 degrees. I've been roasting garlic like this for years, and it really helps to slice the top off of the whole garlic, then when it is finished roasting, they will start to pop up a bit out of the casing, also the olive oil really seeps into the garlic this way. I servie it right from oven to table, and the diners use their knives to pull out the garlic to spread on their bread, or whatever.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Betty

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 5, 2009

I love roasted garlic but I do it a little different...I peel each garlic clove and then make a little "bowl" out of tin foil by putting the garlic in the middle and then wrapping the tin foil up and sinching at the top. I leave an opening and put a pad of butter right on top. I also bake at 350 for 30 mins....turns out perfect. I mash it...add a little salt and spread it on italian bread and top it off with a little romano or parmesan cheese!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

kittykat

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 27, 2009

Unfortunately, I didn't read the reviews til after I tried it and dinner was ready. 20 minutes is more like an hour and 20 minutes. how does such a big mistake get by?

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Pens Fan

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 8, 2009

The temperature and time are way off - in fact, way, way off - Read all of the reviews - 90% have bumped up the temp considerably and/or roasted for A LOT longer than 20 minutes... Maybe the 20 minutes is just for method 2 since the cloves are separated. Anyhow, I didn't mind waiting longer since I had a lot of other prep work to do - HOWEVER - even with my SMALL head of garlic, after 1h20min @ 250 I still had fairly firm cloves - bumped up the temp to 350, and took it out 10 minutes later to use bc I was tired of waiting.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lafemme

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 8, 2009

The cooking time is wrong. It should be 350 for 20 mins. I tried the 250, and the cloves weren't even barely warm. 350 did the trick. Also, you can sprinkle a little salt and pepper on each clove right before you put them in the oven for some extra flavor.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MaTT & TiFFy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 9, 2009

GREAT!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Hannen1

Cooking Level: Expert

Home Town: Butler, Pennsylvania, USA

Living In: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 8, 2009

I LOVE roasted garlic, it's not a novel concept. But if we are rating this recipe, it is ALL wrong. The temp, the time, the seasoning. Cook for a lot longer at a little bit higher temp. I am at 6600' altitude and 1 hour didn't do it. It takes a good hour+ to have soft garlic. I used a ramekin with olive oil covered in foil - 40 m at 250 and 20 m at 300; still a little ripe. This recipe needs work.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Susanne

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 26, 2009

Needed more time to get the garlic butter soft

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Laney Bee

Cooking Level: Beginning

Home Town: Vermilion, Alberta, Canada

Living In: Edmonton, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 24, 2009

I HAD TO ROAST MINE A LOT LONGER TO MAKE IT SOFT- EVEN RAISED THE TEMP THE LAST 10 MINUTES- IT WAS A VERY SMALL BULB- NOT A JUMBO EITHER- NOT SURE WHY - IT'S A NEW OVEN-

Was this review helpful? [ YES ]
0 users found this review helpful