Time 3h45m Yield 10 Number Of Ingredients 8 Steps:
Preheat an oven to 300 degrees F (150 degrees C). Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with a small amount of olive oil, then nestle the head into a piece of aluminum foil. Bake in the preheated oven until the cloves are tender and nicely browned, about 1 hour. Remove, and allow to cool to room temperature. Once cool, squeeze the garlic cloves out of their skins and into a mixing bowl. Mash well with a wire whisk, then add the sour cream, mayonnaise, green onions, vinegar, salt, and pepper. Whisk until evenly blended, then refrigerate 2 to 4 hours to allow the flavors to blend.
Yield Makes about 1/2 cup Number Of Ingredients 6 Steps:
Put oven rack in middle position and preheat oven to 425°F. Cut off and discard 1/2 inch from tops of garlic heads, exposing cloves. Put garlic in a pie plate with oil, herbs, salt, and pepper and cover plate tightly with a double layer of foil. Roast until garlic is golden and tender, 1 to 1 1/4 hours. When garlic is cool enough to handle, squeeze cloves into a bowl and pour oil through a fine-mesh sieve onto garlic. Mash well with a fork and season with salt.
Time 40m Yield 1 cup Number Of Ingredients 7 Steps:
Line a sieve with a coffee filter or paper towels, place over a large bowl. Turn yogurt into sieve and cover loosely with plastic wrap. Refrigerate 4 hours or perferably overnight until very thick. You should have about 1/4 cup. turn thickenefd yogurt into a bowl. Preheat overn to 375f degrees. Break garlic into cloves (leaving peel on) and place in a single layer in a baking dish. Drizzle with oil and add about 1/4 inch water. Bake, uncovered and stirring occasionally, until cloves are tender, 20 to 30 minutes. Squeeze garlic to remove puree; mash. Stir mashed garlic into thickened yogurt along with mayonnaise, cayenne, herbs, and salt. Cover and refrigerate until serving or overnight. Serve with assorted veggies and bread sticks.
Time 40m Yield 4 servings Number Of Ingredients 10 Steps:
Preheat the oven to 400 degrees. Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture. Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.
Time 1h30m Yield 3 cups Number Of Ingredients 14 Steps:
Preheat oven to 400 degrees. Cut off the tops of the garlic heads and rub the cut surface with the olive oil. Put the garlic in a garlic roaster or on a baking sheet. Arrange the rosemary and thyme springs on or around the garlic. Cover the garlic roaster with the lid or the baking sheet with aluminum foil. Roast until the garlic cloves are soft and lightly browned, about 1 1/4 hours. Let cool completely. Squeeze the pulp from the garlic cloves into the container of a blender or into a deep bowl. Add the sour cream, mayonnaise, chopped rosemary, thyme and parsley, the Worcestershire sauce, lemon juice, salt and pepper. Using the blender, blend until well combined. Cover the dip with plastic wrap and refrigerate for at least 30 minutes. Serve the dip with chips.
Yield 4 servings Number Of Ingredients 18 Steps:
Preheat the oven 350°F (180°C). Line a small baking sheet with parchment paper. Add the garlic to the baking sheet and coat with ½ teaspoon of olive oil. Roast for 10 minutes, or until golden brown. Remove from the oven and let cool. Once cool enough to handle, mince the garlic. Place the Kroger® Boneless Whole Pork Tenderloin in a gallon-size resealable bag. Add the salt, black pepper, thyme, rosemary, sage, garlic powder, minced roasted garlic, Dijon mustard, and ¾ cup olive oil. Shake the bag until pork loin is well coated. Seal the bag and transfer to the refrigerator to marinate for 2 hours, or overnight. Preheat the oven to 350°F (180°C). Remove the pork loin from the marinade. Heat the remaining 1 teaspoon of olive oil in a large skillet over medium-high heat. Starting with the fattiest side, sear the pork loin on all sides until light golden brown, 2-3 minutes per side. Transfer the seared pork loin to a 9x13" baking dish and cover with aluminum foil. Bake for 40 minutes, then remove the foil and bake for 5 minutes more, until the internal temperature reaches 145°F (63°C). Meanwhile, make the gravy: Place the skillet used to sear the pork roast over medium heat. Melt the butter and add the rosemary, thyme, and garlic. Cook until fragrant, about 1 minute. Whisk in the flour and cook until the flour turns golden brown in color, about 2 minutes. Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Cook until reduced by half, about 45 seconds. Add the chicken stock and stir to combine, breaking up any clumps from the flour. Simmer for 3 minutes, or until the gravy thickens. Stir in the salt. Remove the thyme and rosemary sprigs, then strain the gravy through a fine-mesh sieve into a gravy boat or medium bowl. Keep warm until ready to serve. Serve the pork roast warm with the garlic, herb gravy, and holiday vegetables of choice alongside. Enjoy!
Time 15m Yield Serves 4 Number Of Ingredients 4 Steps:
Pour the Mayonaise in to a bowl with the sour cream. Mince your garlic clove and the add to the cream. Also finely chop the herbs and add to the cream. Stir and serve best with vegetables.
Time 1h Yield 8 to 10 servings (2 1/2 cups) Number Of Ingredients 9 Steps:
Roast the garlic: Heat the oven to 400 degrees. Peel off most of the garlic’s outermost skin but leave the whole head intact. Trim about 1/4 inch off the top of the garlic to expose the cloves. Place the garlic on a large piece of aluminum foil, then drizzle 1 teaspoon olive oil over the exposed cloves and close the foil into a pouch. Bake for 40 to 50 minutes, until you can pierce the center of the head with a knife. Let cool slightly. Squeeze the roasted garlic cloves into the bowl of a food processor. Add the white beans, 4 tablespoons olive oil, lemon juice, rosemary leaves, black pepper, cayenne (if using), hot water and salt. Purée until smooth, then taste for salt, pepper, rosemary and lemon juice. Adjust as necessary. Transfer to a serving dish. Heat remaining 1 tablespoon of olive oil in a small heavy skillet over medium-high heat. When hot, add the remaining rosemary sprig - it should sizzle. Cook until brown and crisp, flipping once, about 1 minute per side, then transfer to the top of the dip as a garnish. Pour or spoon the remaining olive oil, now infused with rosemary, over the top of the dip. Sprinkle with cayenne for a little additional heat.
Yield Makes about 1 cup Number Of Ingredients 7 Steps:
Preheat oven to 375°F. Place heads of garlic in small glass baking dish. Drizzle with 1 teaspoon oil. Cover baking dish with foil. Roast until garlic is tender, about 1 hour. Cool slightly. Squeeze garlic from skin into small bowl. Mash with fork. Place mashed garlic, parsley, anchovy fillets, capers, basil and lemon peel in processor. With machine running, slowly blend in 2/3 cup oil. Season sauce with salt and pepper. (Can be made 1 day ahead. Chill. Use at room temperature.)
Time 1h5m Yield 15 Number Of Ingredients 2 Steps:
Preheat oven to 400 degrees F (200 degrees C). Arrange heads of garlic on a baking sheet. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.
