A friend of mine gave me 2 1/2 pounds of fresh peeled garlic!?

Question

Help! What should I do with it, i won't use it all before it spoils. Can I freeze it? Suggestions please~!

Answer 1

Wow, already peeled garlic, what a good friend you have.

I freeze mine every year.

This is what I do and works like a charm.

Put your garlic in a food processor (do not over fill) and coarsely ground it. Then I take the ground garlic and make patties out of them (usually about 2" across by 1/4" to 1/2" thick) and put them on a cookie sheet. Place them in the freezer until completely frozen, pop them off the sheet and store in a plastic container and they are ready to use. Each patty equals about 5-6 cloves of garlic.

When I make the patties, I use a very small canning ring (size is not available any longer) or anything will work as a mold for your patties. I just place the ring on the cookie sheet fill it up with the garlic and then take a table knife and even off the top and lift the ring off and there you have it.

Did you know that the more you abuse the garlic, in other words, crushing, chopping, pressing or pureeing garlic releases more of its essential oils and provides a sharper, more assertive flavor than slicing or leaving it whole.

"Simply stated, when a clove of garlic is cut or crushed, its extracellular membrane separates into sections. This enables an enzyme called allinase to come in contact and combine with the precursor or substrate alliin to form allicin, which contains the odoriferous constituent of garlic."

This is a good thing.

Gilroy California has a garlic festival every year. It is known as the Garlic Capital of the World. I've been there and found it to be fun and very interesting.

Answer 2

Make Bonjakalda Dip or Spread. Grind the garlic 2 1/2 lbs.
add 2 1/2 lbs butter - 2 1/2 tins of anchovies - 2 1/2 lbs mushrooms (chopped). Saute till tender and dip with red cabbage. Tastes great but be prepared to sleep in the dog house because you smell like garlic and you sweat garlic.

Answer 3

You could make a whole lot of garlic butter and freeze it or crush it and freeze it a little at a time in ice cube trays and then put them in a bag so you have portions to use a little at a time. You could also make confit garlic. Bring it to heat in a pot with enough vegetable oil to cover it and cook it so that it barely simmers and cook until it is soft sweet and golden. Preserve it in a jar for use in antipasto or in pasta or as a spread on toast. It would make a nice gift for friends also. You could blanch it in boiling water and then refresh in cold water and then preserve it in soy sauce. Leave for a few weeks and it will be crunchy and salty without the bitterness and makes a good snack to go with beer.

Answer 4

Chop or grind it in a food processor. Pack in small jars or container with very tight fitting seals. Add olive oil till the oil is even with the amount of garlic, mixing to infuse the oil within the garlic. Store in the refrigerator. It will last MONTHS this way. A friend of mine uses vinegar instead of olive oil, and it keeps along time too, but I personally don't care for the taste as well.

1 teaspoon is approx equal to one clove in recipes.

Answer 5

You should chop it then freeze in seperate small pieces of saran wrap(easier to take out and use), whatever you do, do it now because fresh peeled garlic can produce botulism if not used quickly, you can get very sick....but fresh garlic is the best...go to
http://www.apinchof.com/roastgarlic1088.htm lots of garlic advice...better site http://www.garlic-central.com/dangers.html

Answer 6

cut back the poultry breasts and make a pocket for a filling of: chopped 0.5 a mushroom a green pepper and garlic Fry all of them in a warm pan, upload salt and pepper Fill the poultry breasts, use toothsticks to seal. Salt and pepper the poultry breasts and placed slightly frequent flour over them - makes them crispy after frying. With something of the mushroom and pepper make a sauce via frying them, upload purple wine/white wine and cream. If unavailable upload milk and in simple terms enable it simmer slowly. you ought to use some flour (please combination in chilly water first earlier including to the sauce) to thicken or any accessible finished packet sauce. Serve with rice. it would be remarkable although in case you will possibly have a vegie to serve it with, or in elementary terms an trouble-free salad. good success.

Answer 7

You can make a delicious Spanish recipe called Sopa de ajo, garlic Soup.

Answer 8

Use it to ward off those pesky vampires...

and maybe learn some recipes that incorporate garlic - go to www.allrecipes.com and search for recipes including garlic in the ingredient search.

Answer 9

Trying using some around your bed to ward of vampires, and around your doors to keep out Oni demons and stuff...Or make some garlic pizza...Get creative. Hehe!

Answer 10

yes you can freeze it and continue to use it periodically, but just make sure you put it back in the freezer when and what you have left with it. Use it in Pasta Primavera or home made lasagna!