Prep 10 mins
Cook 0 mins
I recently discovered a recipe for making garlic paste. Roasted Garlic Paste. I've used this wonderful ingredient to make a fantastic butter. I initially used it to make garlic bread, but have also discovered it works perfectly in preparing mashed potatoes, sauteing meats and also drizzled on vegetables and pasta. As you can imagine, the possibilities are endless. Note: Serving size is dependent on how it is used.
- Whip together all ingredients till fluffy.
- Spread on bread.
- Broil until brown.
- Try adding mozzarella cheese also.
When you said the possibilities were endless WOW you weren't kidding. So here's my take on it -- how about a throw-together Sunday dinner: shredded leftover rotisserie chicken, pasta noodles, bell pepper, parsley, scallions, and a little Emeril Italian seasoning? But before you throw it all together you melt some of the roasted garlic butter over the hot noodles, add the rest of the ingredients and then top the whole thing off with Parmesan cheese. Throw in a bag-of-salad and your done. Does it get simpler or better than that? The only thing I omitted was the roasted red pepper flakes (only because my tummy doesn't do "hots"). WOW, Diana -- thanks for a great recipe. Can't wait to experiment with this in other ways!!! Made for the Auzzie/NZ Recipe Swap #25.
Made as a *pressie* for the Dec Aussie/NZ Dec Recipe Swap, this recipe was sure to be a keeper for me. 1 thing on my AM pg that has been there from the moment I joined RZ is my devotion to the *MORE IS BETTER* principle ~ If anything is really good, then more of it is always better - esp butter & garlic! I love roasted garlic for its mellow flavour, roast it in bulk & store it in my freezer for reg use. Yesterday it was used to make your recipe as written, then your recipe was melded w/Bruschetta With Goat Cheese + Spiced Carrot Dip to create an appy plate for a lite supper & it was great. Thx for sharing this keeper recipe w/us. :-)