ROSEMARY ROASTED POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- Cut the potatoes into halves or quarters, as long as they are all about the same size. Place the potatoes in a large bowl and add the garlic and rosemary. Generously sprinkle with salt and oil. (The potatoes will absorb a lot of oil and salt; they will taste bland if we don't go big here.)
- Lay the potatoes in a single layer on a sheet tray and roast in the oven for 15 to 20 minutes. Check the potatoes halfway through the cooking process to rearrange so the potatoes will have even cooking time and get evenly browned. The potatoes should be nice and brown and really well flavored. Transfer to a serving bowl and serve. Hot potato!
Nutrition Facts : Calories 149 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 141 milligrams, Carbohydrate 20 grams, Fiber 2 grams, Protein 2 grams, Sugar 2 grams
ROASTED ROOT VEGETABLES WITH ROSEMARY
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
Categories Onion Potato Vegetable Side Roast Christmas Thanksgiving Wheat/Gluten-Free Rosemary Leek Root Vegetable Carrot Parsnip Fall Winter Rutabaga Christmas Eve Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Spray 2 heavy large baking sheets with nonstick spray. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared sheets. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet.
- Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.)
- Transfer roasted vegetables to large bowl and then serve.
DATES WRAPPED IN CHEESE PASTRY
This little recipe is a hit for holiday parties and festivities. A nice addition to any snack table with a very elegant flair. You may also store these snacks in an airtight container for a snack any time of day.
Provided by Aric Ross
Categories Lunch/Snacks
Time 40m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- Let the cheese and margarine stand in a bowl at room temperature until softened.
- Cut in the flour and pepper as for pie dough.
- Slit the dates; stuff with the pecan halves.
- Flatten a small amount of dough in the palm of the hand.
- Wrap a date in the dough, sealing completely.
- Repeat with the remaining dough and dates.
- Place on a baking sheet and bake at 400 degrees for 15 minutes or until light brown.
- Store between sheets of waxed paper in an airtight container.
Nutrition Facts : Calories 186.3, Fat 12.2, SaturatedFat 4.3, Cholesterol 15.9, Sodium 165.2, Carbohydrate 14.7, Fiber 1.1, Sugar 5.4, Protein 5.2
CREAM CHEESE PASTRY DOUGH
Categories Quick & Easy Cream Cheese Pastry Gourmet
Number Of Ingredients 4
Steps:
- In a food processor blend the butter, the cream cheese, the flour, and the salt, pulsing the motor, until the dough just begins to form a ball, gather the dough into a ball, and flatten slightly. Dust the dough with flour and chill it, wrapped in plastic wrap, for 1 hour. The dough may be made 1 day in advance and kept wrapped well and chilled.
CHEDDAR CHEESE PIE PASTRY
I found this recipe in a very old Farm Journal Best Ever Pies Cookbook in 1980. This is perfect with Apple Pie or Pear Pie Filling.
Provided by CindiJ
Categories Dessert
Time 7m
Yield 2 pie crusts
Number Of Ingredients 6
Steps:
- Combine flour, cheese and salt in large bowl.
- Cut in shortening until coarse crumbs form.
- Sprinkle water into mixture a tablespoon at a time. Press dough with one hand adding water until a ball forms.
- Let chill 1 hour.
- This recipe will make 1 (2 crust) 8 or 9 inch pie. Bake according to pie directions.
- This also works well in food processor.
Nutrition Facts : Calories 1392.8, Fat 93, SaturatedFat 35.9, Cholesterol 74.2, Sodium 1023.2, Carbohydrate 108.9, Fiber 3.4, Sugar 13.3, Protein 30.5
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