Prepare the Roasted Garlic Cream recipe. (see below).
nd stir until smooth. Cook for 1 to 2 minutes, stirring
Place garlic in foil and wrap tight.
Roasted Garlic: To roast a head of garlic, first slice off top of
lavored oil.
Add the roasted garlic, butter, tomatoes, and stock.
ROASTED GARLIC:
Preheat the oven to 350\u00b0F.
Place the garlic on
he following directions are for those of you who don
ombine cooled chicken with the Roasted Garlic mayonnaise, celery and green onions
he tomato paste and cook for 3 minutes.
Pour in
For the Roasted Garlic Glaze:
Preheat the oven
Boil potatoes with skins until fork tender.
Drain water and coarsely smash potatoes with potato masher. (until just slightly smashed).
Squeeze the roasted garlic out of the skin into the smashed potato.
Add milk, butter, salt and pepper. Stir with a spoon until combined. Serve hot with your favorite chicken, beef, or pork dish. No need for gravy with these potatoes! ;-).
*NOTE: You could always mash the potatoes, to your desired consistency. I prefer the slightly smashed texture for this recipe.*.
puree all the vegetables and garlic in the food processor until
nd get crispy a little for a couple of minutes on
For the cod and roasted garlic spread:
Remove any brown
Roasted Garlic:
Peel off the outer
ith salt and pepper. Roast for 20-25 minutes, or until
b>ROASTED GARLIC DIP:
Preheat the oven to 400\u00b0. Place the garlic
bell pepper, scallion, and minced garlic; cook until the vegetables begin
n about 6 sections. Cook for an additional 6 minutes, or
Roasted Garlic Paste: Preheat oven to 375\