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Old 05-12-2015, 04:02 PM   #71
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Old 05-12-2015, 04:33 PM   #72
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Originally Posted by Addie View Post
I have a small container with garlic infused olive oil in the fridge. I had sliced a bunch of raw garlic and placed it in olive oil for a dish I was making that required both ingredients. I had more oil than the recipe call for, but I didn't want to toss it. I placed a small amount of citric in it and there it sits waiting for those garlic knots. Thanks for the idea.

I would toss that oil and start fresh on knot night, just sayin'!


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Old 05-12-2015, 07:16 PM   #73
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Originally Posted by Aunt Bea View Post

I would toss that oil and start fresh on knot night, just sayin'!


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I asked Pirate if we still had it. No, he had been using it right along for the sauté pan. All gone. So I made some more marinated garlic olive oil. It should be ready in about 3-5 days.
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Old 05-15-2015, 01:12 PM   #74
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Italian Garlic Knots recipe from Pillsbury.com

UMMMMMMMMMMM didn't someone say that garlic brushed on before baking would burn and taste bitter? Has anyone tried these? When I make garlic bread the garlic cooks a bit but never tastes bitter. BUT I only brown the bread under the broiler (not bake from raw). I am planning pizza tonight. Making the dough in the bread maker (cause fingers are in pain today). I was going to use some of the dough to do the knots. But I don't want them to be bitter. I guess I can cook the garlic a bit in the butter before brushing the cooked knots (raw garlic doesn't always agree with me). But I love it on pizza. When using raw garlic I leave in big pieces (IE tomato salad) so I can pull them out after they flavor whatever. (Getting older stinks!! LOL)

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