12 garlic butter freezer garlic Recipes

garlic , minced from a jar, water packed (i used a tbsp), extra virgin olive oil, italian seasoning (i used a tbsp), pepper, freshly cracked and ground (i did about 50 cranks on the pepper mill which is about 3 tsp or 1 tbsp), salted butter, softened (2 sticks)

flour, baking powder, baking soda, salt, fresh ground pepper, cold butter, cut into 1/2 inch pieces or grated from very cold (in the freezer for about 15 minutes prior to use), fresh garlic powder, fresh sage leaves, rubbed and minced, fresh chives, snipped, buttermilk, few tsp melted butter for brushing biscuit tops, if desired.

butter, carrots, chopped, celery ribs, chopped, onion, chopped, garlic cloves, minced, chicken broth, bay leaf, homestyle noodles (from the freezer section, i use reames), frozen peas, celery seed, thyme, black pepper, seasoning salt, all purpose seasoning (i use spike), fresh parsley, a rotisserie-cooked chicken , meat only (i keep the chunks big)

garlic bread, this goes great with any italian dish , and is simple to make., garlic powder, oregano, basil, dired minced garlic, kosher salt, parmesean cheese, butter, softened, italian bread, preheat oven to 375 degrees. combine spices in a mortar in pestle, and grind until the salt and minced garlic have been broken down and combined. if you don tsp have a mortar and pestle, simply put the spices in a zip loc freezer bag, and beat with the flat side of a meat tenderizer or rolling pin until crushed and combined. slice loaf in half length wise, and spread each half with a half stick of butter. divide the spice mixture in half, and spread each half evenly over each piece of bread. wrap each half in aluminum foil and bake for about 15 minutes. to crisp it up a bit, open the foil up and bake another 5 to 7 minutes.

bread, butter, cooked chicken (about 2 grilled breasts, chopped), dark sesame oil, garlic powder, ginger, green onions, chopped, honey, peanut oil, rice wine vinegar, soy sauce, peanut butter

frozen chopped spinach, eggs, lightly beaten, cream cheese, room temp, onion, finely chopped, garlic cloves, minced, pepper, cayenne pepper, mint, dried, marjoram, dried, feta cheese, crumbled, phyllo pastry (see above for what to do), butter, melted, olive oil

boneless skinless chicken breasts or 1 lb boneless skinless chicken thighs, chicken stock, button mushrooms, quartered, onion, chopped, carrots, chopped, garlic , smashed, bay leaves, salt, pepper, nutmeg, frozen peas, dijon mustard, lemon juice, all-purpose flour, yukon gold potatoes, milk, cream cheese (light ), butter, salt, pepper

black beans, drained & rinsed, butter, cheddar cheese, shredded, chicken, cooked & diced, chili powder, corn, drained, cream of chicken soup, cream of mushroom soup, garlic, minced, instant rice, cooked, mushrooms, sliced or quartered, onions, diced, red bell pepper, diced, tomatoes with green chiles

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

shrimp boil , seasonings zatarain s brand, 2 bags, crab-n-shrimp boil oil , zatarain s brand, whole heads garlic, unpeeled and tops cut off, salt, red potatoes, whole ears of corn, cut in half, kielbasa , cut into 2 inch pieces, lemons, cut in half, onions, peeled and quartered, raw shrimp, in the shell, freezer paper, squeeze butter, turkey , fryer with strainer basket