Ingredients
- Servings: 25
- for the parmesan cannoli:
- 2 cups shredded parmesan cheese
- for the filling:
- 1 (4 ounce) package idahoan® roasted garlic flavored mashed potatoes, prepared
- 2 tablespoons green onion, washed and chopped fine
- 1 tablespoon italian parsley, chopped
Recipe
- for the parmesan cannoli: in a non stick skillet on medium high heat, scatter shredded parmesan in a 3 to 4 inch diameter, keeping the cheese loose to create a lacy effect.
- cook until golden brown on one side and gently flip over to brown on the other side - about 1-2 minutes per side.
- using a wooden spoon handle, quickly and carefully wrap the each warm cannoli around the handle to form a cylinder. gently slide off and set aside. repeat to make approximately 25 cannoli.
- for the filling: stir the green onion and parsley into the prepared roasted garlic mashed potatoes. cover and cool slightly.
- when potatoes are cool enough to handle, but still warm, put them in a pastry bag and carefully fill the parmesan cannoli tubes with the mashed potatoes.
- serve immediately.
Ingredients
- Servings: 2
- 2 cups canned garbanzo beans, drained
- 1/3 cup tahini
- 1/4 cup lemon juice
- 1 teaspoon salt
- 2 cloves garlic, halved
- 1 tablespoon olive oil
- 1 pinch paprika
- 1 teaspoon minced fresh parsley
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. blend until smooth. transfer mixture to a serving bowl.
- drizzle olive oil over the garbanzo bean mixture. sprinkle with paprika and parsley.
Ingredients
- Servings: 4
- 1/4 cup butter
- 4 large tart apples - peeled, cored and sliced 1/4 inch thick
- 2 teaspoons cornstarch
- 1/2 cup cold water
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
Recipe
Preparation Time: 5 mins
Cook Time: 15 mins
Ready Time: 20 mins
- in a large skillet or saucepan, melt butter over medium heat; add apples. cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
- dissolve cornstarch in water; add to skillet. stir in brown sugar and cinnamon. boil for 2 minutes, stirring occasionally. remove from heat and serve warm.
Ingredients
- Servings: 2
- 2 cups canned garbanzo beans, drained
- 1/3 cup tahini
- 1/4 cup lemon juice
- 1 teaspoon salt
- 2 cloves garlic, halved
- 1 tablespoon olive oil
- 1 pinch paprika
- 1 teaspoon minced fresh parsley
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. blend until smooth. transfer mixture to a serving bowl.
- drizzle olive oil over the garbanzo bean mixture. sprinkle with paprika and parsley.
Ingredients
- Servings: 6
- 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Recipe
Preparation Time: 15 mins
Cook Time: 45 mins
Ready Time: 1 hr
- preheat oven to 400 degrees f (205 degrees c).
- place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
- roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.
Ingredients
- Servings: 15
- 1 onion, peeled and halved
- 3 cups dry pinto beans, rinsed
- 1/2 fresh jalapeno pepper, seeded and chopped
- 2 tablespoons minced garlic
- 5 teaspoons salt
- 1 3/4 teaspoons fresh ground black pepper
- 1/8 teaspoon ground cumin, optional
- 9 cups water
Recipe
Preparation Time: 15 mins
Cook Time: 8 hrs
Ready Time: 8 hrs 15 mins
- place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. pour in the water and stir to combine. cook on high for 8 hours, adding more water as needed. note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
- once the beans have cooked, strain them, and reserve the liquid. mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
Ingredients
- Servings: 6
- 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Recipe
Preparation Time: 15 mins
Cook Time: 45 mins
Ready Time: 1 hr
- preheat oven to 400 degrees f (205 degrees c).
- place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
- roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.
