This roasted garlic boullion is very versatile. I had it in my pantry and was waiting to finish up my open jar of the seasoned vegetable boullion first. I ran out of fresh garlic and decided to open this up to use this in a few dishes this week to avoid a trip to the grocery store. I added it to my noodle sauce and in a bean & eggplant chilli con carne. Worked great, just had to reduce the amount of salt since it is the second ingredient listed.
I imagine this would be amazing on garlic bread and will have to give it a try.
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