Best Eating Wells Sweet Garlic Puree Recipes
EATING WELL'S SWEET GARLIC " MAYONNAISE"
From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it. This sauce is thick and creamy and marvelous on vegetables or meats. It also makes a tasty sandwich spread. Cook time is actually processing in a blender.
Provided by Sheynath
Categories Lactose Free
Time 7m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 5
Steps:
- Place garlic puree in a blender. With the motor running, gradually drizzle in the oil in a very fine stream.
- When the mixture is fully combined, add salt and pepper to taste.
- Add lemon juice and/or Dijon mustard to taste, depending on what you plan to use the sauce for.
- Keeps in the refrigerator for a week.
Nutrition Facts : Calories 335.2, Fat 36.1, SaturatedFat 5, Sodium 2.7, Carbohydrate 3.8, Fiber 0.2, Sugar 0.1, Protein 0.7
EATING WELL'S FRESH TOMATO PUREE
From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it.
Provided by Sheynath
Categories Vegetable
Time 2h20m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 4
Steps:
- Core tomatoes and chop into 1 into pieces.
- Combine tomatoes, garlic and oil into a 5 quart non-aluminum saucepot. Simmer, uncovered, over low heat for about an hour, or until tomatoes and garlic and soft. Stir occasionally to prevent sticking.
- Pass the mixture through a food mill or sieve. Discard the pulp and return the puree to the saucepan.
- Simmer, uncovered, for 1 - 1 1/2 hours, stirring often, until the mixture is thick. Time depends on moisture content of tomatoes.
- Season to taste with salt and pepper.
- Keeps in the refrigerator for up to a week, freezes for up to 2 months.
Nutrition Facts : Calories 177.1, Fat 14.1, SaturatedFat 2, Sodium 15.2, Carbohydrate 12.6, Fiber 3.5, Sugar 7.5, Protein 2.8
ROASTED GARLIC PUREE
This is so easy and you can add it to just about anything, especially homemade salad dressing. It only states that it Serves 4-6 wish I knew it in cups. If anyone makes this and would be kind enough to let me know how many cups/or ounces, I would really appreciate it. Thank you :) To have plenty for later use, double or triple the recipe. Pol Martin Cookbook.
Provided by daisygrl64
Categories Beginner Cook
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- preheat oven to 375*F.
- wrap garlic cloves in aluminum foil package and cook for 1 hour in oven.
- remove cloves from foil and peel.
- puree garlic in food processor, add olive oil and blend until incorporated.
- store garlic puree in glass jar with tight-fitting lid.
- refrigerate.
- use in preparation of sauces or with meats.
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