Total Time: 2 hrs 45 mins
Preparation Time: 15 mins
Cook Time: 2 hrs 30 mins
Ingredients
- 4 large heads of garlic, cloves separated, unpeeled
- 4 cups water
- 1 1/2 cups canola oil
- 1/2 cup extra virgin olive oil (evoo)
Recipe
- 1 bring 4 cups of water to boil in a medium saucepan.
- 2 remove from the heat, add the separated but unpeeled cloves of 4 heads of garlic, stir to submerge the cloves, cover and let sit until the garlic skins are softened and cool enough to handle, about 50 minutes.
- 3 strain the garlic, discarding the water, remove the skins and cut off the hard nub where the clove was attached to the head.
- 4 place the garlic, canola oil and evoo in a medium saucepan; bring to a gentle simmer over medium-low heat.
- 5 reduce the heat to low and maintain a very gentle simmer (it may be necessary to slide the pan to the edge of the burner). simmer until the cloves are golden and very soft when pressed with a fork, 40 to 50 minutes. let cool for 30 minutes.
- 6 transfer the cooled garlic to a sieve to drain, reserving the oil. transfer the garlic to a food processor and puree until smooth, scraping down the sides occasionally. store the puree and the oil separately in the refrigerator.
- 7 note: makes 1/2 to 2/3 cup puree (depending on the size of the garlic) and 2 cups garlic-infused oil.
Total Time: 12 mins
Preparation Time: 10 mins
Cook Time: 2 mins
Ingredients
- 1 (10 ounce) bag nestle toll house holiday shapes and morsels
- 9 cups crispix cereal
- 2 cups honey roasted peanuts
- 2 cups goldfish shaped pretzels
- 2 cups miniature marshmallows
- 1 (20 ounce) package vanilla candy coating (almond bark)
Recipe
- 1 place the chocolate morsels in freezer to chill.
- 2 mix cereal, peanuts, pretzels& marshmallows in large bowl; set aside.
- 3 microwave candy coating in large microwavable bowl uncovered on high 90 seconds; stir to break up large chunks and then microwave about 30 seconds longer or until coating can be stirred smooth.
- 4 quickly fold cereal mixture into coating with rubber spatula, stirring gently until evenly coated.
- 5 stir in chilled chocolate morsels.
- 6 spread on waxed paper and cool completely and break into chunks.
- 7 store in air-tight container in a cool place.
Total Time: 2 hrs 40 mins
Preparation Time: 10 mins
Cook Time: 2 hrs 30 mins
Ingredients
- Servings: 12
- 1 (14 lb) plainville farms whole turkey
- 1/2 cup melted butter, cooled
- 1/4 cup chopped thyme
- 1/4 cup chopped sage
- salt and pepper
Recipe
- 1 preheat oven to 325ºf. drizzle butter over outside of turkey. season liberally with herbs, salt and pepper, covering entire bird inside and out.
- 2 place seasoned turkey on roasting rack in a high-sided roasting pan. cover loosely with foil, then roast for approximately 2 1/2 hours. remove foil and continue roasting for another hour or so until the internal temperature registers 175ºf in the thickest part of the turkey.
Total Time: 30 mins
Preparation Time: 20 mins
Cook Time: 10 mins
Ingredients
- Servings: 4
- 3 cups rice
- 3 1/2 cups water
- 1 -2 tablespoon sesame oil
- 1 -2 tablespoon roasted sesame seeds
- 1/2 teaspoon salt
- 3 eggs
- ham (may sub bulgoki or crab stick)
- pickled radish
- 1 bunch spinach
- 1 (1 7/8 ounce) package nori
- 1 1/2 cups shredded carrots
Recipe
- 1 cook the rice in water according to the rice cooker instructions. when rice is done, gently sprinkle with some sesame oil, sesame seeds and salt.
- 2 lightly beat eggs with salt and fry in a hot , oiled pan to make a pancake. cut the pancake in 6" x 1/2" strips.
- 3 cut the ham in the same size as the egg pancake.
- 4 cut the pickled radish in the same size as the ham. (we buy them in strips at the korean market).
- 5 blanch spinach in boiling water, quickly rinse in cold water, then gently squeeze out the liquid and combine spinach with sesame oil and salt.
- 6 stir fry carrots in sesame oil until tender crisp.
- 7 place the seaweed on a bamboo mat and evenly spread rice on top, leaving 1/2" at the far end of the rice to seal the roll.
- 8 arrange small portion of egg, ham, pickled radish, spinach and carrot on top of the rice.
- 9 roll, using the bamboo mat to hold the shape.
- 10 cut the roll into bite size sections using a sharp, wet knife.
Total Time: 55 mins
Preparation Time: 10 mins
Cook Time: 45 mins
Ingredients
- Servings: 4
- 1 envelope onion soup mix
- 1/4 cup olive oil
- 1/2 teaspoon garlic powder
- 4 chicken breast halves
- 1 lb potato, cut into small chunks
- 2 carrots, sliced
Recipe
- 1 preheat oven to 450.
- 2 in a large plastic bag or bowl, add all ingredients.
- 3 close bag and shake, or toss in bowl, until chicken and vegetables are evenly coated.
- 4 empty chicken, potatoes and carrots into large baking or roasting pan; discard bag.
- 5 arrange chicken breast side up.
- 6 bake uncovered, basting half way through, 45 minutes or until chicken and vegetables are done.
Total Time: 55 mins
Preparation Time: 20 mins
Cook Time: 35 mins
Ingredients
- 2 medium eggplants (about 2 1/4 lbs. total)
- salt
- 1 1/2 cups shredded part-skim mozzarella cheese
- 1 cup part-skim ricotta cheese
- 1 egg yolk
- 1/8 teaspoon dried italian seasoning
- 1/8 teaspoon ground black pepper
- 1 (12 ounce) jar roasted red peppers, drained
- 1 1/2 cups prepared low-fat marinara sauce
- 2 tablespoons grated parmesan cheese
Recipe
- 1 trim tops and bottoms from eggplant. cut each into 6 lenghtwise slices, about 1/2 inch thick. spread slices onto 2 large cookie sheets lined with paper towels. sprinkle slices with 1/4 teaspoons salt, then turn over and sprinkle with 1/4 teaspoons more salt. let stand 15 minutes, flipping slices halfway.
- 2 heat grill, grill pan, or saute pan to medium-high heat. quickly rinse eggplant slices under running water;pat dry. spray both sides with nonstick cooking spray. grill or cook slices until soft, about 4 minutes on each side. return slices (do not overlap) to large cookie sheets (without paper towels).
- 3 heat oven to 350 degrees and coat a 13x9x2-inch baking dish with nonstick cooking spray. in a small bowl, stir together 3/4 cup of the mozzarella, the ricotta, egg yolk, italian seasoning and pepper. stir until well combined.
- 4 divide red pepper pieces evenly among eggplant slices, placing them going across the width on the wider end of each slice. top each pepper with a heaping tablespoon of cheese filling. place 1/2 cup of the marinara sauce on the bottom of the prepared dish. roll up eggplant slices starting at the wide end and enclosing filling. place in dish. top with remaining 1 cup marinara sauce, remaining 3/4 cup mozzarella and the grated parmesan cheese.
- 5 bake at 350 degrees for 25 minutes. remove to wire rack and cool at least 10 minutes before serving. add salt to taste.
Total Time: 1 hr
Preparation Time: 10 mins
Cook Time: 50 mins
Ingredients
- Servings: 4
- 4 tablespoons butter, at room temperature
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme
- 1 shallot, minced
- 1 1/2 teaspoons salt
- 1/2 teaspoon fresh ground black pepper
- 1 (3 1/2 lb) roasting chickens, giblets removed
- 1 large lemon
- 2 garlic cloves, unpeeled
Recipe
- 1 preheat oven to 400°f in a small bowl, mash together butter, rosemary, thyme shallots, ½ teaspoon of salt and the pepper. with your fingers, rub butter under skin around legs and breast of chicken.
- 2 with fork, prick lemon in several places. rub cavity of chicken with ½ teaspoon salt and place the lemon and the garlic in the cavity. with kitchen string, tie legs together . lift wings up towards the neck, the fold wing tips back of chicken so wings stay in place. sprinkle remaining ½ teaspoon of salt over the chicken.
- 3 place chicken, breast-side up, on rack in 9x13-inch backing pan. roast for 50 minutes, basting frequently with pan drippings, until chicken is cooked through and richly browned.
- 4 transfer chicken to platter or carving board. pour pan drippings from backing pan into a gravy separator. pour 1 cup water or chicken broth into backing pan and stir with a whisk to scrape up any browned bits. pour deglazed juices into gravy separator. pour off fat and serve chicken with degreased pan gravy.
