A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Slow Cooker Roasted Garlic
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- #64615
Big-batch roasted garlic is a complete game changer! Foiled heads of garlic drizzled with olive oil couldn't be easier, and roasted garlic makes a killer spread for good bread or addition to blended soups. Pro-tip: squeeze the garlic out and freeze the precious paste for up to a few months.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
6 heads garlic
2 teaspoons olive oil, more if needed
directions
Slice the tips off of each head of garlic, cutting off just enough to expose the tops of the garlic cloves.
Place the garlic heads in a single layer on a sheet of aluminum foil. Drizzle the garlic evenly with the olive oil (you can use more if needed to cover them).
Fold the foil up around the garlic, sealing the edges loosely.
Place the foil packet in the crock pot. Cover the crock pot and cook on low heat for 6 hours or until the garlic is soft and roasted.
Remove the garlic from the crock pot. Let sit until cool enough to handle. Squeeze the garlic out of the skins.
Use immediately in a recipe or spread on bread. Refrigerate any leftovers for up to 1 day. Discard the garlic after 24 hours if unused.
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crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Beer makes batters better, meat more tender, and sauces more flavorful.
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