For roasted garlic use either in a garlic roaster or just use two layers of foil (my preference). I do it in 3 batches cuz garlic seems to carmelize better in smaller quantities. 1. Lay out a piece of foil large enough to be a loose outer layer. Lay another piece on top. I crunch this one a bit to create a space between the layers to simulate a clay garlic roaster and prevent hot spots. (Do this for each of the 3 batches) 2. Dump the garlic cloves on, drizzle with a tablespoon or more of olive oil and a sprinkling of kosher (course) salt*. Bring up the sides of the inner layer of foil loosely and crimp. Then bring up the outer layer even more loosely and crimp. (Picture a dead air space between the layers 3. Put in a 300 degree oven for about an hour. Check it at about 45 minutes. You want the garlic at least a maple color or deeper if you like a more roasted flavor. 4. Cool to room temp then puree in the Cuisinart. Its pretty sticky stuff so add more olive oil and/or chicken broth to manage it better. 5. Put in tubs and mark R.Gar., date and freeze. * If you dont already do this, get a box of kosher salt or course sea salt at the store and keep some in a little dish by your stove. You see the chefs do this on TV. I never understood until I tried it.