Use Ups for Garlic

I put garlic in everything...I chop it up and put it in ground beef for tacos, pizza and even if I'm cooking vegetables. I also throw it it soups.

I also use it for garlic bread...if you chop it up very fine, you can mix it with butter and spread it on bread.

Garlic potatoes
Garlic spinach
Garlic eggplant (it goes well with many veggies)
Garlic in soup
Garlic and oil on bread (garlic bread)
Garlic in dip
Garlic shrimp
Garlic on steak or hamburgers
Garlic on pizza or in spaghetti sauce
We love garlic!

I always chop up extra garlic and throw it in the fridge for use during the week. I throw some in with olive oil and use it to cook up broccoli or other veggies.

I put garlic in just about everything that I cook. :)

I love garlic, and grow it in my garden.
I use it in spaghetti sauce, scampi sauce (chicken scampi is delish if you aren't a seafood eater), and minced and spread on bread with some butter to make garlic bread.

It will store for a long time in a cool place. If it starts to grow, you can stick each clove in the ground and next summer you'll have a crop of garlic bulbs :)

I would take caution about making an olive oil infusion though - I've seen reports that you can accidentally grow botulism toxin if you don't store the oil properly after adding the garlic, so I've never tried that.

I use a ton of garlic and I buy the bulbs in bulk.

When I bring garlic home, I take 2 of the bulbs and peel each clove so they are ready to use. I keep them in a small airtight container or Ziploc in my fridge. I've never had it go bad because I use so much of it.

If I have some that needs to be used, I make garlic roasted potatoes... the roasted garlic has a nutty flavor.

Roast what's left of the bulb and spread it on a baguette

Um, this one packs a punch! Never eat it without your loved ones eating it also!

Garlic drizzle for sandwiches

8 cloves of garlic, chopped fine
1/3 cup olive oil
1/4 cup red wine vinegar
1 teaspoon dried oregano
1/4 tsp pepper.

Mix. It's best if you make it the day before serving.
Cut good sub bread in half, drizzle the garlic mixture on both sides
Layer ham, turkey, and salami.
Put sliced green peppers on the top.
You can make them up to 24 hours before eating and put them in the fridge. You can add tomatoes, onion or cheese when you eat it, if you like.

I have a little left over in the fridge right now that I will use in a stir fry tonight!

Put some more in there! Keep it for later. I, too, use garlic in so much of my cooking.

Well, garlic goes with ANYTHING and everything! My fiancé eats it as is sometimes.

I like to slice thin and add to stir fry, or dice up and add to home made hash browns or diced potatoes "Brinner" anyone? Mash up into your mashed potatoes, crush and heat with butter while melting and top with popcorn. Seriously ... you name it!

It will keep in a dark place with a little bit of air circulation so there's no rush. Same as you would for onions or potatoes.

I use a hand grater and sometimes a garlic press. I use garlic in spaghetti sauce, stir fry, mixed into hamburgers or veggie burgers, pretty much anything you add onions to, as a rub on grill meats, in gazpacho (with all the other veggies you didn't use all of, since there's no firm recipe for gazpacho anyway), or mixed in melted butter and put on garlic bread (you can add other herbs too, like parsley or Italian seasoning). If you're using it in something with oil (such as a stir fry recipe), make sure it doesn't burn, but otherwise it's very versatile.

Ggarlic stores well like onions. I always have garlic in the house and wouldn't consdier having to "use it up". Any kind of tomato sauce - even jarred can be made better by sauteing garlic in a little EVOO first, then adding the sauce. Another option is to clean off each little clove and drop them in a bottle of olive oil, or balsamic vinegar to add the garlic taste to the oil or vinegar. If you're having corn on the cob you can add a whole clove or two to a ramekin then melt butter. Use a pastry brush (or new paint brush works too) to brush the butter on the corn - it adds a rich garlicy taste to the corn without actually eating the garlic and having to deal with garlic breath.

Jsut remember to eat garlic with your love - that way you won't realize the other has garlic breath. ;o)

Put it in a bottle of olive oil and use it for sautéed veggies. Mince it and freeze in an ice cube tray. Make broth out of vegetable peelings and bones.