Roasted Garlic Mashed Potatoes

Ingredients

• Servings: 8
• 1 medium head garlic
• 1 tablespoon olive oil
• 2 pounds russet potatoes, peeled and quartered
• 4 tablespoons butter, softened
• 1/2 cup milk
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• drizzle garlic with olive oil, then wrap in aluminum foil. bake in preheated oven for 1 hour.
• bring a large pot of salted water to a boil. add potatoes, and cook until tender, about 15 minutes. drain, cool and chop. stir in butter, milk, salt and pepper.
• remove the garlic from the oven, and cut in half. squeeze the softened cloves into the potatoes. blend potatoes with an electric mixer until desired consistency is achieved.

Roasted Brined Brussels Sprouts

Ingredients

• Servings: 10
• 2 pounds brussels sprouts
• 2 quarts water
• 1/2 cup kosher salt
• 1/2 cup sugar
• 1/4 cup kikkoman soy sauce*
• 3 tablespoons olive oil
• 1 teaspoon black pepper

Recipe

• preheat oven to 400 degrees f. trim stems and remove wilted leaves from brussels sprouts; rinse under cold water. in a large bowl, combine the water, salt, sugar, and soy sauce, stirring until all of the sugar and salt have dissolved. add sprouts to the brine mixture (make sure they are submerged). brine for 1 hour.
• drain the brussels sprouts, do not rinse. toss the sprouts with olive oil and black pepper. bake in an uncovered baking dish for 35 to 40 minutes, until crisp on the outside and tender on the inside, or desired doneness.

crab cakes with lemon aioli

Ingredients

• Servings: 10
• 1 (4 ounce) package idahoan® butter & herb or roasted garlic mashed potatoes
• 1 egg, lightly beaten
• 1/3 cup green onions, chopped
• 1/4 cup red bell pepper, diced
• 1 tablespoon italian parsley, coarsely chopped
• 2 teaspoons dijon mustard
• 1 1/2 teaspoons old bay seasoning™
• 1 teaspoon lemon pepper seasoning
• 16 ounces cooked crab meat*
• 1 cup panko (japanese-style breading)
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• watercress leaves (optional)
• lemon aioli:
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon ground coriander

Recipe

• prepare mashed potatoes following package directions, set aside to cool.
• preheat oven to 300 degrees f.
• in a large bowl, combine egg, green onions, red bell pepper, parsley, mustard, and seasonings.
• add crab meat and mix well.
• blend in cooled potatoes until well distributed.
• shape into 2-inch wide patties. press panko breading both sides of each patty. in a large skillet, heat 1 teaspoon each of the butter and oil over medium heat.
• add patties and cook for about 4 minutes on each side until golden and heated through.
• transfer crab cakes to a baking sheet. keep warm in oven.
• repeat with the remaining butter, oil and patties.
• to make lemon aioli, combine all ingredients and mix well. cover and chill. can be made a day ahead.
• serve warm on a bed of watercress with lemon aioli.

Artichoke & Spinach Dip Restaurant Style

Ingredients

• Servings: 12
• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
• in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
• bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

torta rustica

Ingredients

• Servings: 1
• 2 1/4 cups all-purpose flour
• 3/4 cup cornmeal
• 1/2 teaspoon salt
• 3/4 cup butter, diced
• 2 eggs
• 4 tablespoons cold water
• 1 1/2 cups ricotta cheese
• 4 ounces feta cheese
• 1 cup grated parmesan cheese
• 1 egg
• 1/4 cup chopped parsley
• 2 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 2 cups shredded mozzarella cheese
• 1/2 pound ham slices
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/2 (16 ounce) jar roasted red peppers, drained and patted dry
• 1 egg

Recipe

• mix flour, cornmeal, and salt in a bowl. cut in butter with pastry blender until mixture resembles coarse crumbs. beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. add another tablespoon water if needed. shape 2/3 of the dough into flattened round; repeat with remaining 1/3. wrap. refrigerate at least 30 minutes, or until firm enough to roll.
• in another bowl, combine ricotta cheese, crumbled feta, parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
• have an 8 or 9 inch springform pan ready. on a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. carefully place in ungreased pan; press lightly against bottom and sides. trim overhanging dough to 1 inch from pan rim.
• scatter half of the mozzarella over the bottom of the crust. next arrange half the ham slices in an even layer. spread with ricotta cheese mixture, then sprinkle with spinach. cover with the remaining ham slices. press down gently to pack layers. add red peppers in a single layer, and top with the remaining mozzarella. press down again.
• roll out remaining dough to 8 or 9 inch circle. place over filling to cover. moisten edges, and seal crusts together. crimp or flute edges. crust should not extend above pan rim. beat remaining egg, and brush over the crust. cut several small vents in top crust for steam to escape.
• bake at 375 degrees f (190 degrees c) for 1 hour, or until crust is deep golden brown and pulls away from sides. cool in pan on wire rack 45 minutes. remove pan sides; cool completely. cut into 12 wedges. serve at room temperature.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

roasted vegetable medley

Ingredients

• Servings: 6
• 2 tablespoons olive oil, divided
• 1 large yam, peeled and cut into 1 inch pieces
• 1 large parsnip, peeled and cut into 1 inch pieces
• 1 cup baby carrots
• 1 zucchini, cut into 1 inch slices
• 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
• 1/2 cup roasted red peppers, cut into 1-inch pieces
• 2 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 55 mins


• preheat oven to 425 degrees f (220 degrees c). grease 2 baking sheets with 1 tablespoon olive oil.
• place the yams, parsnips, and carrots the baking sheets. bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. continue baking until all of the vegetables are tender, about 30 minutes more. once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
• toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. add the roasted vegetables, and toss to mix. serve at room temperature or cold.

Sugar Coated Pecans

Ingredients

• Servings: 1
• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup white sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Recipe

• preheat oven to 250 degrees f (120 degrees c). grease one baking sheet.
• in a mixing bowl, whip together the egg white and water until frothy. in a separate bowl, mix together sugar, salt, and cinnamon.
• add pecans to egg whites, stir to coat the nuts evenly. remove the nuts, and toss them in the sugar mixture until coated. spread the nuts out on the prepared baking sheet.
• bake at 250 degrees f (120 degrees c) for 1 hour. stir every 15 minutes.

chocolate almond popcorn

Ingredients

• Servings: 25
• 1 cup white sugar
• 1 cup light corn syrup
• 1/2 cup butter
• 1/4 cup cocoa powder
• 2 teaspoons salt
• 25 cups unsalted popped popcorn
• 3 cups roasted salted almonds

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 5 mins

Ready Time: 2 hrs 15 mins


• preheat oven to 200 degrees f (95 degrees c).
• mix together the sugar, corn syrup, butter, cocoa powder, and salt in a saucepan over medium-low heat until the mixture is smooth and begins to simmer. place the popcorn into a very large bowl, mix with the almonds, and then pour the chocolate syrup over the mixture. stir until all the popcorn and almonds are coated. spread the chocolate popcorn out several large baking sheets in a single layer.
• bake in the preheated oven until thoroughly dry, about 1 hour, stirring every 20 minutes or so to dry all sides of the popped corn. allow to cool on the sheet, then transfer into sealed containers.

sweet italian chicken sausage kabobs with orzo brown rice pilaf

Ingredients

• Servings: 5
• for the kabobs:
• 1 (12 ounce) package al fresco® sweet italian chicken sausage fully cooked, sliced on bias 1/2-inch thick
• 1 zucchini squash, sliced into 1/2-inch coins
• 1 red bell pepper, cut into 1-inch chunks
• 1 onion, cut into 1-inch chunks
• extra virgin olive oil cooking spray
• skewers
• for the orzo rice pilaf:
• 1/2 cup white onion, chopped
• 8 ounces white mushrooms, sliced
• 2 cups whole grain brown rice
• 1 1/3 cups low-fat low-sodium chicken broth
• 1/3 cup seedless raisins
• 1/4 cup chopped fresh parsley
• 1/2 cup grated carrots
• 1/8 teaspoon salt
• 3/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 3 ounces orzo pasta, cooked according to package instructions
• 2 cups fresh spinach
• 1/4 cup lightly toasted almonds, sliced*

Recipe

Ready Time: 40 mins


• preheat grill to medium-high.
• for the kabobs, spread the zucchini, red bell pepper and onion chunks on a baking sheet, coat well with the cooking spray, and roast for 10 minutes, cool for 5 minutes.
• thread 5 skewers alternating the roasted vegetables and sliced chicken sausage, set aside.
• in a medium sauce pan, coated with the olive oil spray, saute the chopped onion over medium high heat for 2 minutes. add mushrooms and saute for 4 to 5 minutes.
• add the brown rice, chicken broth and raisins, bring to a boil, and then cover, and reduce heat for 6 - 8 minutes, (check package instructions for best results, rice should be fork tender).
• add the parsley, grated carrot, seasonings and cooked orzo, over low heat to heat through. fold in the baby spinach and toasted almonds.
• grill skewers for 3 to 5 minutes per side and serve immediately over rice pilaf.

Baba Ghanoush

Ingredients

• Servings: 2
• 1 large eggplant
• 1 head garlic
• 1 tablespoon refined olive oil
• 2 tablespoons lemon juice
• 2 tablespoons tahini
• 1 teaspoon splenda® (optional)
• salt and pepper to taste

Recipe

• preheat the oven to 375 degrees f.
• pierce the skin of the eggplant in 6 to 10 places with a knife. this will prevent the eggplant from exploding. place on a roasting pan. place in a 375 degrees f oven and roast for 30 minutes.
• with good knife, cut off the top 1/2 inch of the head of garlic exposing the fleshy tops of most of the cloves. thoroughly coat the garlic with the olive oil and place on the roasting pan next to the eggplant for the last 20 minutes of cooking. remove eggplant and garlic and let cool.
• once the eggplant is cool enough to handle, peel off and discard the skin and place the flesh in a colander and allow it drain for about 10 minutes.
• meanwhile, pull apart the garlic cloves. a simple squeeze at the bottom of each clove should easily render the roasted flesh. set this aside. (you probably won't use all of the roasted garlic for this recipe so store the remainder in a small jar and drizzle olive oil over it. try to use it up within a few days.)
• i prefer to mix this in a food processor but it can be done by hand too. add the eggplant, lemon juice, tahini and about 2 or 3 tsps of the roasted garlic. blend well. taste test and add more garlic if desired as well as some salt and pepper. if the eggplant is a little bitter, then add a tsp of splenda.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

squash casserole with crunchy pecan topping

Ingredients

• Servings: 8
• 3 acorn squash, halved and seeded
• 5 tablespoons butter, softened
• 1/2 cup brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup chopped pecans
• 2 eggs
• 1/2 cup white sugar
• 1/4 cup half-and-half
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 50 mins


• preheat oven to 400 degrees f (200 degrees c).
• roast the squash cut side up on a baking sheet in preheated oven until the flesh is soft, about 50 minutes. remove squash from oven and cool, then scoop out the flesh into a mixing bowl, or bowl of a food processor.
• meanwhile, prepare the topping by mixing 2 1/2 tablespoons butter in a bowl with the brown sugar and flour until crumbly. stir in the pecans. set aside until needed.
• lower oven temperature to 350 degrees f (175 degrees c). lightly grease 11x7 inch baking dish.
• beat or process the squash until smooth. add the eggs, white sugar, half and half, vanilla, salt, and 2 1/2 tablespoons butter; process until well blended. spoon the mixture into the prepared baking dish. sprinkle the brown sugar topping mixture over the squash.
• bake squash in preheated oven until topping is lightly brown, about 40 minutes.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Sugar Coated Pecans

Ingredients

• Servings: 1
• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup white sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Recipe

• preheat oven to 250 degrees f (120 degrees c). grease one baking sheet.
• in a mixing bowl, whip together the egg white and water until frothy. in a separate bowl, mix together sugar, salt, and cinnamon.
• add pecans to egg whites, stir to coat the nuts evenly. remove the nuts, and toss them in the sugar mixture until coated. spread the nuts out on the prepared baking sheet.
• bake at 250 degrees f (120 degrees c) for 1 hour. stir every 15 minutes.

Buckshot Duck With Wild And Brown Rice Stuffing

Ingredients

• Servings: 6
• 1 (4 pound) whole duck, dressed, innards reserved
• 4 cloves garlic, crushed
• 3 tablespoons crushed black peppercorns
• 3 (.18 ounce) packets sazon seasoning
• 1/2 teaspoon olive oil
• 2 cups uncooked long grain and wild rice mix
• 1 cup seasoned croutons

Recipe

Preparation Time: 35 mins Cook Time: 3 hrs 55 mins

Ready Time: 4 hrs 30 mins


• preheat oven to 450 degrees f (230 degrees c).
• place the duck on a rack in a roasting pan. rub the crushed garlic and pepper under the skin of the duck. rub the skin with 1 packet sazon seasoning.
• roast 3 hours in the preheated oven, to an internal temperature of 180 degrees f (80 degrees) c.
• place the reserved duck innards and 1 packet sazon seasoning in a saucepan with enough water to cover. bring to a boil, reduce heat, and simmer 30 minutes, until tender.
• place the rice mix in a medium saucepan with just enough water to cover. mix in the oil, and 1 packet sazon seasoning. bring to a boil. reduce heat, cover, and simmer 25 minutes, stirring occasionally.
• in a bowl, mix the cooked innards, cooked rice, and croutons. stuff the cooked duck with the mixture to serve.

milagai podi

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 2 cups split bengal gram (chana dal)
• 1 cup skinned split black lentils (urad dal)
• 1/4 cup sesame seeds
• 12 dried red chile peppers, or to taste
• 2 fresh curry leaves
• 1/2 cup coriander seeds
• 2 tablespoons cumin seeds
• salt to taste

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 30 mins


• heat the vegetable oil in a large, shallow skillet over medium heat; fry the chana dal and urad dal in the hot oil until they begin to smell toasted, about 5 minutes. add the sesame seeds and cook another 2 minutes. stir the red chile peppers, curry leaves, coriander seeds, and cumin seeds into the mixture; continue cooking until the seeds are roasted and fragrant, about 5 minutes more. remove from heat and spread the mixture on a baking sheet to cool.
• grind the mixture into a medium-fine powder using a mortar and pestle. season with salt. the powder will keep in an airtight container on the shelf for a few months.