(1 clove of garlic = 1/2 teaspoon of garlic flakes) OR garlic powder (1/8 teaspoon garlic powder = 1/2 teaspoon garlic flakes). garlic greens = garlic sprouts Substitutes: greens onions + minced garlic. infused garlic oil To make your own: Add whole cloves of garlic to olive oil and heat gently, then discard cloves. garlic flakes (Substitute 1/2 teaspoon garlic flakes for every clove of garlic) OR. 2  garlic powder (Substitute 1/8 teaspoon powder for every clove of garlic called for in recipe.) OR. 3  garlic salt (Substitute 1/2 teaspoon garlic salt for every clove of fresh garlic called for in recipe.
Gruyere cheese has a flavor that is rich and somewhat nutty. Because Gruyere is a brined cheese, it also has a slightly salty taste. Gruyere's distinctive flavor makes a great addition to quiches, soups, salads, and pastas.
Â© 2009 Peggy Trowbridge Filippone. While it's true that fresh cheese is always best, Swiss cheese (American Swiss, Emmental,Gruyere) gruyÃ©re can absolutely be frozen and still taste. Good because it is a-semi hard, cheese like, Cheddar swiss holds up better in the freezer than softer, cheeses Like. brie 2009 Peggy Trowbridge Filippone. While it's true that fresh cheese is always best, Swiss cheese (American Swiss, Emmental,Gruyere) gruyÃ©re can absolutely be frozen and still taste. Good because it is a-semi hard, cheese like, Cheddar swiss holds up better in the freezer than softer, cheeses Like. brie