Recipes » Roasted Garlic & Rosemary

Mash beans and combine with remaining ingredients. Let sit for a couple of hours to let flavors develop. Great with fresh veggies or pita chips.

Preheat oven to 425˚F. Toss together all ingredients and roast until potatoes are tender, about 30-40 minutes. To speed this recipe up, microwave potatoes until softened and bake 20-25 minutes.

Preheat oven to 375˚F. In a skillet, heat the olive oil. Season the chicken with salt and pepper and cook, skin side down, until golden-brown, about 10 minutes. Turn and cook 10 minutes more, then transfer to a 3-quart baking dish. Drain fat from skillet, add half the bacon and cook until crisp, about 4 minutes. Add onion and cook until tender, about 5 minutes. Add carrots, celery and seasoning and cook 1 minute. Stir in stock and beans. Using a fork, mash some of the beans to thicken the liquid, then spoon the bean mixture around the chicken. Combine breadcrumbs and remaining bacon and sprinkle on top. Bake until chicken is cooked, bean mixture is bubbling and topping is golden-brown, about 40 minutes.

Preheat oven to 350˚F. Combine all ingredients and mix well and form into patties. Bake, turning once, until cooked through, about 30 minutes.

Preheat oven to 350˚F. Arrange almonds in a single layer on a baking sheet. Bake 5 minutes, stir and bake another 3-5 minutes, until lightly toasted, being careful not to burn. Combine butter, seasoning and salt; toss with almonds while still hot. Serve warm.

Combine all ingredients in a blender or food processor until smooth; salt and pepper to taste.

Preheat oven to 375˚F. Combine all ingredients until well blended; season with salt and pepper if desired. Roll to form about 12 meatballs. Bake until cooked through, about 15 minutes.

Place pork in slow cooker. Whisk together remaining ingredients; pour over pork. Cook on low 7-8 hours or on high for 4-5 hour.

Preheat oven to 425°F. In a small bowl, combine olive oil and seasoning. Lightly coat the pizza crust with seasoned oil mixture. Layer the pizza with shredded cheese, apples, onion and sweet potato. Bake on cooking sheet for 10-12 minutes.

Preheat oven to 350°F. Melt 2 Tbsp. of butter in a large skillet over medium heat. Add onion and sausage. Cook until tender, stirring occasionally. Add mushrooms and Roasted Garlic & Rosemary seasoning, cook until golden. Transfer to a bowl.

In the same skillet, melt remaining 4 Tbsp. of butter over medium heat. Whisk in flour and cook until golden, about 2 minutes. Gradually whisk in milk, then season with salt and pepper. Bring to a simmer and cook until thickened, about 4 minutes.

Combine cooked green beans, sausage and onion mixture, and sauce, in your favorite casserole dish. Bake until hot and bubbly, about 30 minutes. Top with fried onions and heat another 5 minutes.

Add Halladay's Seasoning to hot water and let hydrate for several minutes. Combine the hydrated seasoning with the ground beef, egg and breadcrumbs. Form into desired sized meatballs.

Heat the olive oil in a skillet over medium/high heat. Brown the meatballs on all sides, until the meatballs are about half cooked through. Add balsamic vinegar to the meatballs and cook on med/high heat until the meatballs are caramelized and cooked through.