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

Reviewer:

Wiser1

Cooking Level: Expert

Living In: Marietta, Georgia, USA

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

Reviewed: Mar. 19, 2009

I used method two, and roasted about eight cloves. I sprinkled them with some salt and pepper, and they turned out great after about twenty minutes. I put them in mashed potatoes and threw a few cloves into my meatloaf. Yum! Thanks for the recipe!

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

Reviewer:

Laura

Cooking Level: Intermediate

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

Reviewed: Mar. 6, 2009

Simple way to get roasted garlic. Similar to other reviewers I heated my oven to 350 degrees (higher than suggested in the recipe) and the garlic came out nice!

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

Reviewer:

kac2research

Cooking Level: Intermediate

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

Reviewed: Mar. 5, 2009

Try taking the garlic cloves and putting them on tin foil and then adding the oil, a little salt and fresh pepper. Then put them under the broiler for a few minutes. It works much faster and it is just as yummy!

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

Reviewer:

Becky

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

Reviewed: Mar. 5, 2009

Wow! This was amazing. This is the first time I've ever made or tasted roasted garlic and I'm very happy that I made 4 heads of garlic. I did take the advice of other reviewers and baked it a lot longer. I used canola oil instead of olive oil and baked them for 1 hour. I will be making these a lot!

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

Reviewer:

Tripthatgirl

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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

Reviewed: Mar. 5, 2009

I set the temp of the oven at 375 degrees and I usually wrap the garlic in foil, cut off the top and drizzle with olive oil and sprinkle with salt and pepper. I loosely cover the garlic with the foil and bake for a good hour. That gets it very soft like butter and so good!

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

Reviewer:

Ginasmm

Cooking Level: Expert

Home Town: Tomball, Texas, USA

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

Reviewed: Mar. 3, 2009

It turned out great. I just had to roast it about an hour & add extra olive oil.

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

Reviewer:

GYPSY1369

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

Reviewed: Feb. 5, 2009

Delish!! I am not a garlic fan at all, but I like it roasted.

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

Reviewer:

mom2joeyz

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

Reviewed: Jan. 30, 2009

Cooking time and temp is off. I lop off the top as instructed, plop a head into a square of foil, top it with olive oil, twist the ends to enclose the head. Put it in an oven preheated to 400 for a good 1/2 hour.

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

Reviewer:

DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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

Reviewed: Jan. 25, 2009

I used method 1 with 2 modifications - baked for 45 minutes and sprinkled with a little kosher salt prior to baking. Turned out great! I will continue to use this recipe...thanks for sharing it.

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

Reviewer:

Melissa

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

Reviewed: Jan. 24, 2009

i agree that the cooking temp and time is too low. Try 350 for an hour. I also prefer to peel my garlic ahead of time since i always burn my fingers trying to squeeze it out of the head :)

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

Reviewer:

Jenwee99

Cooking Level: Intermediate

Home Town: Thornton, Colorado, USA

Living In: Yorktown, Virginia, USA

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

Reviewed: Dec. 29, 2008

Cooking time is not long enough nor is the temperature high enough. I cook at 350 for 1 hour in foil and mix with smashed new potatoes or Russet potatoes.

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

Reviewer:

Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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

Reviewed: Nov. 11, 2008

The temp and time were off...I baked at 400 for 40min. I also used very little olive oil, I don't think it really needs it. Yummy!! My fav thing to spread on crusty bread.

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

Reviewer:

violet

Cooking Level: Expert

Home Town: Crystal Lake, Illinois, USA

Living In: Mchenry, Illinois, USA

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

Reviewed: Oct. 29, 2008

Worked great, very tender, easy recipe. They slid right out of their skin!

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

Reviewer:

PacNWCook

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Yorba Linda, California, USA

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

Reviewed: Oct. 13, 2008

This was really good! I made it by method 1 but I upped the temp. to 400 for 40 minutes and it turned out great! Put it on crackers with some butter! Yum!

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

Reviewer:

DANIBENTLE

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

Reviewed: Sep. 24, 2008

The temp and the time didn't work. It took way to long and instead of eating it before dinner, it was a dessert.

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

Reviewer:

drunkenolive

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

Reviewed: Sep. 11, 2008

Awesome, I've never tried to roast garlic before I've just bought the store jars of minced. This is fantastic I highly doubt I will ever buy the jars again. I made this to go with garlic and brie pasta on this site.

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