I rearranged a recipe that I saw in a magazine about 15 years ago (the recipe used whole garlic cloves).Step 1: It's fine if you don't cut the garlic, but since it's convenient to use when cooking, I use sliced garlic.If you don't use enough garlic, the oil won't have a nice aroma, so it's a good idea to use a lot. Recipe by Yuuyuu0221

I love making my own oils! This one being one of my favs. :-) Good for chicken, fish or whatever calls for olive oil in a savory dish with herbal notes.

In our house, we use both garlic chips and garlic oil a lot, so they are indispensable condiments. The oil is also convenient to have on hand.To prevent the garlic from burning, start with a cold pan or frying pan, use extra virgin olive oil, and heat on low.To make the garlic chips turn out crisp when stored, follow Steps 11 and 12.Recipe by *ai*.

Taken with a few modification from Tiffy Cooks, this garlic oil can be added to anything requiring garlic that you would otherwise be chopping and cooking. It’s intensely garlicky but still mellow from the cooking. It’s intended for use in Chinese style cooking, but I’ve added it to uncooked tomato puree with oregano for a fast pizza sauce that needs no cooking, or smeared on fresh bread for a punchy garlic toast. It’s far better than the jarlic you get at the store, and keeps for months in the fridge.

My friend K-mama is a great cook. When I went to her house, she whipped up "Penne Arrabbiata" for lunch, and drizzled some delicious-looking oil over her pasta. I don't really like spicy food, but I tried the oil, and it was so good! She told me the oil was homemade, so I asked her the ingredients straight away! Thank you, K-mama!I don't like spicy food, but the spiciness of this oil was mild enough for me using this amount of chili peppers. If you like spicy food, add more to taste. I asked only the ingredients, so I don't know the exact amount of each ingredient. Sorry!If anyone knows how long this oil should be kept, please let me know! Recipe by +pocopoco+

Following the University of California Food Preservation Guidelines, and the University of Georgia website soeasytopreserve.com, Garlic botulism is not killed at boiling temperatures, it needs 250 F degrees and 15 minutes.But, According to European Guidelines, weckenonline.eu, garlic botulism is killed at waterbath temperatures, 100 C degrees, 212 F, and 15 minutes. Only pressure cooking with steam gets hot enough to preserve garlic at 250F degrees.Compared to the european water bath method, our american pressurized steamed garlic tastes like mush.This pressure steamed recipe cooks garlic cloves for 15 minutes and they are then immersed in sterilized oil. We will taste them regularly during the year to see how they maintain their quality.October 2024 update: planting time for new garlic. We are planting Susanville garlic, the most expensive large garlic bulb we know of, $30 per bulb. However, it retains its freshness and flavor for ten months, instead of our current 5 month garlic. We shall taste it fresh in a year, and taste it dried in two years.

A very simple but tasteful dish. Perfect for parties and barbecues. I make these has as a starter. If you can get hold of fresh prawns they are better of course but for ease. I used already cooked ones. Adjust the quantity of each ingredient to what you like, if you prefer more garlic, add more if you prefer.

Can't wait to try on chicken, beef, pork, duck or fish

This is a recipe that was in a cookbook that's like my bible! This flavored oil is so useful as a seasoning or to add fragrance to dishes, so I've been making it for many years. I wanted to make the sesame stronger though, so I adapted it. It's very handy if you can make it in bulk in advance to have it in stock when you are busy.The flavor and fragrance of sesame oil dissipates as soon as you heat it, so cook the garlic in a small amount of oil, and add lots of sesame oil at the end. Don't let the garlic turn black or it will become bitter. The oil can be kept in a storage jar in the refrigerator for 2 to 3 months. Recipe by Heartful Kitchen Rei

We harvest Siberian hardneck garlic bulbs once a year. They last 5-6 months when dried. To preserve them till next harvest, we make garlic confit in hot oil. When garlic is kept away from oxygen, it can develop botulism if not heated first properly, 15 minutes at 251F degrees.There is also a different way, a german recipe, that does not have the same heating method. I love the way german preserved fresh garlic cloves taste in olive oil.We made one jar to store and test in our hot desert climate. It will take a year to find out how it keeps its flavor and texture compared to garlic oil confit.If you are concerned about preservation risks, follow the instructions on soeasytopreserve.com.

Lemon-flavored oil can be used to infuse your favorite dishes with a nice lemon flavor. Serve for dipping, poured over salad, or when cooking meat and fish.

I usually just prepare the chrysanthemum leaves with soy sauce and bonito flakes, or stewed with sesame sauce, but since my kids don't like the smell of chrysanthemum leaves, I seasoned them in a Chinese style version with garlic and sesame oil. My kids were thrilled! Of course, the adults were, too.If tubed garlic is unavailable, you can use grated garlic. If you put in too much garlic, it will overwhelm the flavor of the chrysanthemum leaves, so start with a minimal amount at first, then adjust to taste. Recipe by Yuutama