Reviewed: Jan. 2, 2007

Very Easy. Good.

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Tina Metcalfe

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Reviewed: Jun. 12, 2006

Turned out great. We smeared this on BBQed steaks. Yum! :)

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Jun. 6, 2006

I normally use Method 1, but tried the 2nd methold this time. It worked very well. I didn't know that you can roast garlic this way. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Oct. 15, 2004

I didn't think Coni's time was long enough or temp high enough.

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DDREW02

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2004

needs to be at a higher temperature, about 350, and baked a little longer, yummy!!!!!!!

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TINYTRACY

Cooking Level: Intermediate

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Reviewed: Aug. 22, 2004

Simply stated and Wonderful!

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TBEGIN

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Reviewed: Apr. 19, 2004

To remove garlic just squeeze. I like putting this in mashed potatoes.

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JENN_77

Cooking Level: Expert

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Reviewed: Jan. 12, 2004

I love garlic too Coni! We served this on sliced and toasted french bread with a creamy brie cheese. The best!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Oct. 7, 2003

I thought it turned out great, after I cooked it twice as long. I took a few and mashed it with butter, pepper, and garlic salt and added a little to popcorn. It was actually verrryy good. Also, I know an easy way to get the garlic stench off your hands: rinse your hands under cool water while rubbing a metal utensil (butter knife or spoon). Sounds silly, but I swear it works!

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: May 29, 2003

I have bad luck with baked/roasted garlic it seems. With this one, I dont think the little garlic had nearly enough time to cook. It took forever to get the garlic soft. After about 50 mintues, I took it out and it -was- tasty! I guess I'll just have to raise the temp. slightly and let it cook for more time. Thanks!

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Christina

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Reviewed: Feb. 15, 2003

Don't eat too many of the cloves. Not good... In moderation; however, this recipe is quite marvelous!

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READS22MUCH

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Reviewed: Oct. 28, 2002

this was delicious! We spread it on toasted bread and on pizza dough before making pizza. One suggestion: The time amount is WAY off. It needs about 45 minutes in the oven to get a soft, clove and mild, sweet flavor.

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STEFANIE30

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Reviewed: Aug. 21, 2002

Sorry, my husband and I did not like this. It was easy to prepare, but I think the temparature and time needs to be increased. I can't say the recipe was bad, I think we just prefer our garlic the regular way.

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JONCIN

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Reviewed: Jun. 17, 2002

i just felt like the temperature wasn't high enough. after 20 minutes, the garlic didn't look cooked at all. i let it cook about 20 more minutes, and it still wasn't very roasted. i ate it anyway b/c i was tired of waiting. but next time, i think i'll try a much higher temperature.

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MEAUXJEAUX

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Reviewed: Aug. 18, 2001

Who knew this was so easy?? I used my roasted garlic in the "Garlic Mashed Potatoes Secret Recipe" instead of raw garlic - to die for!! You could definitely get away with alot less oil! Really terrific to know how to do this!

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LISAKP71

Cooking Level: Intermediate

Home Town: Lakeside, California, USA

Living In: Arlington, Texas, USA

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Reviewed: Feb. 5, 2001

My boyfriend and I made this one night at his place, we ate it with crackers. It was soooo delicious, but thank goodness we were still willing to kiss one another with our killer garlic breath. Ha ha ha...

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