Saras Simple Garlic Butter Food

GARLIC BUTTER

Steps:

• In a small bowl, combine softened butter, minced garlic and parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth.

THE BEST GARLIC BUTTER

Steps:

• In a small bowl, combine softened butter, minced garlic and parmesan cheese.
• Season with Italian seasoning, pepper and paprika.
• Mix until smooth.

SARA'S SIMPLE GARLIC BUTTER

Steps:

• Mix all ingredients together in a small bowl, and store, covered, in the fridge until needed.

GARLIC BUTTER

Steps:

• In a small bowl, combine softened butter, minced garlic and Parmesan cheese.
• Season with garlic salt, Italian seasoning, pepper and paprika.
• Mix until smooth.

SHALLOT AND GARLIC BUTTER

Steps:

• In a small saucepan of boiling water boil the garlic cloves for 6 minutes, drain them, and peel them. In a small heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it fry the shallot for 3 to 5 minutes, or until it is golden. Transfer the fried shallot to paper towels to drain. In a small bowl mash the garlic to a paste, add the fried shallot, the butter, and salt and pepper to taste, and cream the mixture. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop. Serve the butter with meat, poultry, seafood, or vegetables.

SARA'S GARLIC ROASTED POTATO SKINS

Steps:

• Preheat oven to 350 degrees F.
• Prick each potato once or twice with a fork. Cut off and discard top fourth of garlic head; then wrap garlic tightly in foil.
• Bake garlic and potatoes on same rack in lower third of oven until potatoes are tender, 50 minutes to 1 hour.
• Remove potatoes from oven and cool on a metal rack 15 minutes.
• Continue to bake garlic until tender, about 15 minutes more, then cool in foil on rack.
• While garlic cools, halve potatoes lengthwise, then quarter each half (to form short wedges).
• Scoop out potato flesh (reserving it for another use), leaving 1/4-inch-thick potato skins.
• Increase oven temperature to 425 degrees F.
• Squeeze garlic into a small bowl, discarding garlic skins, and mash to a paste with butter, salt, and pepper using a fork.
• Divide garlic paste among potato skins (about 1/2 teaspoon each), spreading evenly, then roast skins in a large shallow baking pan (1 inch deep) until golden and crisp, 20 to 25 minutes.
• Cook's note: Potato skins can be scooped out and spread with garlic paste (but not baked) 1 day ahead and chilled, loosely covered with foil.
• Bring to room temperature before baking.

SARA'S GARLIC PRAWNS

Steps:

• Heat the olive oil. Fry the prawns in the oil until they're only just cooked.
• Add the butter, garlic and parsley. Reduce the heat and cook for 1 minute, stirring.
• Add the cream, and simmer until the sauce reduces just a little.

GARLIC BUTTER

Steps:

• Stir the butter, garlic and parsley, if using, together in a small bowl. Season with a little salt (only if using unsalted butter) and black pepper. If the butter is too cold to mix, warm the ingredients in a small pan until melted and combined, then leave to cool. Will keep for up to one week in the fridge.