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To prepare garlic for use, remove cloves from the head, then loosen skin by pressing a knife flatly onto cloves and peel
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A clove of garlic will have flavour ten times more powerful when pushed through a garlic press than when minced, and will yield about a teaspoon of sieved garlic
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Peel and mince garlic before using it in salads, sandwich spreads or wraps
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Drop whole peeled cloves in with a roast in order to enhance the meat's flavour
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A favourite for many, garlic gives excellent flavour when added to many types of dishes, most meats, pasta meals, pizza, potatoes, salads, soups, chili and stir-fries; you'll add instant garlic flavour to any dish when using certain dressings & vinaigrettes, such as the Renée's Gourmet Caesar, Caesar Light or Mighty Caesar Dressing & Dip, Roasted Red Pepper & Garlic Sizzlin' Sauce and Naturally Light Spring Herb Italian Dressing/Marinade
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Roast garlic whole and unpeeled, or whole with the tops cut off and Renée's Gourmet Naturally Light Spring Herb Italian Dressing/Marinade poured into them, then covered; when cool, peel garlic cloves and add into a Garlic Lover's Salad tossed with more Spring Herb Italian Dressing
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Pop some flavour into a bean salad by adding minced garlic, corn, onion, peppers, cilantro, lime juice, cumin, ground red pepper and Renée's Gourmet Naturally Light Greek Feta Mediterranean Vinaigrette
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Add garlic to chili made with Renée's Gourmet Chili Tequila Lime Sizzlin' Sauce
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Cook garlic with meats and vegetables to mellow its flavour and add aroma to the dish
