Tag Archives: garlic

cheesy garlic knots

Cheesy Garlic Knots

cheesy garlic knots

The buttery, flaky crust on these Cheesy Garlic Knots might leave you with a loss of words because they are THAT good. This simple and flavorful recipe is easy to make and tastes great!

Watch the video recipe here and get the weekly ad here.

Prep: 20 minutes • Bake: 15 minutes • Serves: 8

Ingredients

  • Nonstick baking spray
  • ½ cup Food Club® Shredded Low-Moisture Part-Skim Mozzarella Cheese
  • ½ cup Food Club® Sweet Cream Unsalted Butter, softened
  • ¼ cup Food Club® Grated Parmesan Cheese
  • 1 tablespoon minced garlic
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon chopped fresh thyme
  • 1 can (16 ounces) Food Club® Flaky Jumbo Buttermilk Biscuits

Recipe

  1. Preheat oven to 375°. Line rimmed baking pan with parchment paper; spray with baking spray. In large bowl, stir mozzarella cheese, butter, Parmesan cheese, garlic, oregano and thyme. Makes about 1 cup.
  2. On floured work surface, flatten each biscuit to ¼-inch thick with hands or rolling pin; spread each with 1½ tablespoons cheese mixture. Fold biscuits in half to enclose cheese mixture; roll each biscuit into an 8-inch-long rope and tie each into a knot. Place knots on prepared pan; top with remaining ¼ cup cheese mixture.
  3. Bake knots 15 minutes or until golden brown. Makes 8 knots.

Nutrition Information

Approximate nutritional values per serving (1 knot): 271 Calories, 15g Fat (8g Saturated), 38mg Cholesterol, 578mg Sodium, 28g Carbohydrates, 0g Fiber, 4g Sugars, 6g Prote

cheesy garlic knots

Cheesy Garlic Knots

cheesy garlic knots

The buttery, flaky crust on these Cheesy Garlic Knots might leave you with a loss of words because they are THAT good. This simple and flavorful recipe is easy to make and tastes great!

Watch the video recipe here and get the weekly ad here.

Prep: 20 minutes  • Bake: 15 minutes  • Serves: 8

Ingredients

  • Nonstick baking spray
  • ½ cup Food Club® Shredded Low-Moisture Part-Skim Mozzarella Cheese
  • ½ cup Food Club® Sweet Cream Unsalted Butter, softened
  • ¼ cup Food Club® Grated Parmesan Cheese
  • 1 tablespoon minced garlic
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon chopped fresh thyme
  • 1 can (16 ounces) Food Club® Flaky Jumbo Buttermilk Biscuits

Recipe

  1. Preheat oven to 375°. Line rimmed baking pan with parchment paper; spray with baking spray. In large bowl, stir mozzarella cheese, butter, Parmesan cheese, garlic, oregano and thyme. Makes about 1 cup.
  2. On floured work surface, flatten each biscuit to ¼-inch thick with hands or rolling pin; spread each with 1½ tablespoons cheese mixture. Fold biscuits in half to enclose cheese mixture; roll each biscuit into an 8-inch-long rope and tie each into a knot. Place knots on prepared pan; top with remaining ¼ cup cheese mixture.
  3. Bake knots 15 minutes or until golden brown. Makes 8 knots.

Nutrition Information

Approximate nutritional values per serving (1 knot): 271 Calories, 15g Fat (8g Saturated), 38mg Cholesterol, 578mg Sodium, 28g Carbohydrates, 0g Fiber, 4g Sugars, 6g Prote

cheesy garlic knots

Cheesy Garlic Knots

cheesy garlic knots

The buttery, flaky crust on these Cheesy Garlic Knots might leave you with a loss of words because they are THAT good. This simple and flavorful recipe is easy to make and tastes great!

Watch the video recipe here and get the weekly ad here.

Prep: 20 minutes  • Bake: 15 minutes  • Serves: 8

Ingredients

  • Nonstick baking spray
  • ½ cup Food Club® Shredded Low-Moisture Part-Skim Mozzarella Cheese
  • ½ cup Food Club® Sweet Cream Unsalted Butter, softened
  • ¼ cup Food Club® Grated Parmesan Cheese
  • 1 tablespoon minced garlic
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon chopped fresh thyme
  • 1 can (16 ounces) Food Club® Flaky Jumbo Buttermilk Biscuits

Recipe

  1. Preheat oven to 375°. Line rimmed baking pan with parchment paper; spray with baking spray. In large bowl, stir mozzarella cheese, butter, Parmesan cheese, garlic, oregano and thyme. Makes about 1 cup.
  2. On floured work surface, flatten each biscuit to ¼-inch thick with hands or rolling pin; spread each with 1½ tablespoons cheese mixture. Fold biscuits in half to enclose cheese mixture; roll each biscuit into an 8-inch-long rope and tie each into a knot. Place knots on prepared pan; top with remaining ¼ cup cheese mixture.
  3. Bake knots 15 minutes or until golden brown. Makes 8 knots.

Nutrition Information

Approximate nutritional values per serving (1 knot): 271 Calories, 15g Fat (8g Saturated), 38mg Cholesterol, 578mg Sodium, 28g Carbohydrates, 0g Fiber, 4g Sugars, 6g Prote

cheesy garlic knots

Cheesy Garlic Knots

cheesy garlic knots

The buttery, flaky crust on these Cheesy Garlic Knots might leave you with a loss of words because they are THAT good. This simple and flavorful recipe is easy to make and tastes great!

Watch the video recipe here and get the weekly ad here.

Prep: 20 minutes  • Bake: 15 minutes  •  Serves: 8

Ingredients

  • Nonstick baking spray
  • ½ cup Food Club® Shredded Low-Moisture Part-Skim Mozzarella Cheese
  • ½ cup Food Club® Sweet Cream Unsalted Butter, softened
  • ¼ cup Food Club® Grated Parmesan Cheese
  • 1 tablespoon minced garlic
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon chopped fresh thyme
  • 1 can (16 ounces) Food Club® Flaky Jumbo Buttermilk Biscuits

Recipe

  1. Preheat oven to 375°. Line rimmed baking pan with parchment paper; spray with baking spray. In large bowl, stir mozzarella cheese, butter, Parmesan cheese, garlic, oregano and thyme. Makes about 1 cup.
  2. On floured work surface, flatten each biscuit to ¼-inch thick with hands or rolling pin; spread each with 1½ tablespoons cheese mixture. Fold biscuits in half to enclose cheese mixture; roll each biscuit into an 8-inch-long rope and tie each into a knot. Place knots on prepared pan; top with remaining ¼ cup cheese mixture.
  3. Bake knots 15 minutes or until golden brown. Makes 8 knots.

Nutrition Information

Approximate nutritional values per serving (1 knot): 271 Calories, 15g Fat (8g Saturated), 38mg Cholesterol, 578mg Sodium, 28g Carbohydrates, 0g Fiber, 4g Sugars, 6g Prote

cheesy garlic knots

Cheesy Garlic Knots

cheesy garlic knots

The buttery, flaky crust on these Cheesy Garlic Knots might leave you with a loss of words because they are THAT good. This simple and flavorful recipe is easy to make and tastes great!

Watch the video recipe here and get the weekly ad here.

Prep: 20 minutes  • Bake: 15 minutes  •  Serves: 8

Ingredients

  • Nonstick baking spray
  • ½ cup Food Club® Shredded Low-Moisture Part-Skim Mozzarella Cheese
  • ½ cup Food Club® Sweet Cream Unsalted Butter, softened
  • ¼ cup Food Club® Grated Parmesan Cheese
  • 1 tablespoon minced garlic
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon chopped fresh thyme
  • 1 can (16 ounces) Food Club® Flaky Jumbo Buttermilk Biscuits

Recipe

  1. Preheat oven to 375°. Line rimmed baking pan with parchment paper; spray with baking spray. In large bowl, stir mozzarella cheese, butter, Parmesan cheese, garlic, oregano and thyme. Makes about 1 cup.
  2. On floured work surface, flatten each biscuit to ¼-inch thick with hands or rolling pin; spread each with 1½ tablespoons cheese mixture. Fold biscuits in half to enclose cheese mixture; roll each biscuit into an 8-inch-long rope and tie each into a knot. Place knots on prepared pan; top with remaining ¼ cup cheese mixture.
  3. Bake knots 15 minutes or until golden brown. Makes 8 knots.

Nutrition Information

Approximate nutritional values per serving (1 knot): 271 Calories, 15g Fat (8g Saturated), 38mg Cholesterol, 578mg Sodium, 28g Carbohydrates, 0g Fiber, 4g Sugars, 6g Prote

Rosemary Garlic Prime Rib

Rosemary-Garlic Prime Rib Roast with Whipped Horseradish Cream

Rosemary-Garlic Prime Rib Roast with Whipped Horseradish Cream

Check out our video recipe here.

Check out our weekly ad here.

This recipe will quickly become a go-to for any family and friend gatherings you have this holiday season.

Prep: 15 minutes plus standing   Roast: 1 hour 15 minutes   Serves: 12

3 shallots, chopped (about ½ cup)

¼ cup Food Club® Pure Olive Oil

2 tablespoons minced garlic

1 tablespoon chopped fresh rosemary plus additional for garnish

1 tablespoon chopped fresh thyme plus additional for garnish

1 tablespoon lemon zest

1¾ teaspoons Food Club® Coarse Pure Sea Salt

2¼ teaspoons Food Club® Black Pepper

1 boneless beef ribeye roast (about 3½- to 4-pounds)

1 cup Food Club® Whipping Cream

2 tablespoons prepared horseradish

  1. Preheat oven to 450°. In blender, purée shallots, oil, garlic, rosemary, thyme, lemon zest, 1½ teaspoons salt and 2 teaspoons pepper. Makes about 2/3 cup.
  • Place beef roast in large roasting pan; brush with shallot mixture and let stand 30 minutes. Roast beef 20 minutes; reduce temperature to 325° and roast 55 minutes or until internal temperature reaches 135°. Transfer beef to cutting board; loosely tent with aluminum foil and let stand 20 minutes (internal temperature will rise to 145° upon standing for medium-rare).
  • In large bowl, with mixer on medium speed, beat cream 3 minutes or until soft peaks form; fold in horseradish and remaining ¼ teaspoon each salt and pepper. Makes about 2 cups.
  • Slice beef against the grain; serve dolloped with horseradish cream garnished with additional rosemary and thyme.

Approximate nutritional values per serving (4 ounces beef, 2½ tablespoons horseradish cream): 306 Calories, 220g Fat (9g Saturated), 90mg Cholesterol, 387mg Sodium, 2g Carbohydrates, 1g Fiber, 1g Sugars, 25g Protein

Rosemary Garlic Prime Rib Roast Horradish Cream

Rosemary-Garlic Prime Rib Roast with Whipped Horseradish Cream

Rosemary-Garlic Prime Rib Roast with Whipped Horseradish Cream

Check out our video recipe here.

Check out our weekly ad here.

This recipe will quickly become a go-to for any family and friend gatherings you have this holiday season.

Prep: 15 minutes plus standing   Roast: 1 hour 15 minutes   Serves: 12

3 shallots, chopped (about ½ cup)

¼ cup Food Club® Pure Olive Oil

2 tablespoons minced garlic

1 tablespoon chopped fresh rosemary plus additional for garnish

1 tablespoon chopped fresh thyme plus additional for garnish

1 tablespoon lemon zest

1¾ teaspoons Food Club® Coarse Pure Sea Salt

2¼ teaspoons Food Club® Black Pepper

1 boneless beef ribeye roast (about 3½- to 4-pounds)

1 cup Food Club® Whipping Cream

2 tablespoons prepared horseradish

  1. Preheat oven to 450°. In blender, purée shallots, oil, garlic, rosemary, thyme, lemon zest, 1½ teaspoons salt and 2 teaspoons pepper. Makes about 2/3 cup.
  • Place beef roast in large roasting pan; brush with shallot mixture and let stand 30 minutes. Roast beef 20 minutes; reduce temperature to 325° and roast 55 minutes or until internal temperature reaches 135°. Transfer beef to cutting board; loosely tent with aluminum foil and let stand 20 minutes (internal temperature will rise to 145° upon standing for medium-rare).
  • In large bowl, with mixer on medium speed, beat cream 3 minutes or until soft peaks form; fold in horseradish and remaining ¼ teaspoon each salt and pepper. Makes about 2 cups.
  • Slice beef against the grain; serve dolloped with horseradish cream garnished with additional rosemary and thyme.

Approximate nutritional values per serving (4 ounces beef, 2½ tablespoons horseradish cream): 306 Calories, 220g Fat (9g Saturated), 90mg Cholesterol, 387mg Sodium, 2g Carbohydrates, 1g Fiber, 1g Sugars, 25g Protein

Rosemary Garlic Prime Rib Roast Horradish Cream

Rosemary-Garlic Prime Rib Roast with Whipped Horseradish Cream

Rosemary-Garlic Prime Rib Roast with Whipped Horseradish Cream

Check out our video recipe here.

Check out our weekly ad here.

This recipe will quickly become a go-to for any family and friend gatherings you have this holiday season.

Prep: 15 minutes plus standing   Roast: 1 hour 15 minutes   Serves: 12

3 shallots, chopped (about ½ cup)

¼ cup Food Club® Pure Olive Oil

2 tablespoons minced garlic

1 tablespoon chopped fresh rosemary plus additional for garnish

1 tablespoon chopped fresh thyme plus additional for garnish

1 tablespoon lemon zest

1¾ teaspoons Food Club® Coarse Pure Sea Salt

2¼ teaspoons Food Club® Black Pepper

1 boneless beef ribeye roast (about 3½- to 4-pounds)

1 cup Food Club® Whipping Cream

2 tablespoons prepared horseradish

  1. Preheat oven to 450°. In blender, purée shallots, oil, garlic, rosemary, thyme, lemon zest, 1½ teaspoons salt and 2 teaspoons pepper. Makes about 2/3 cup.
  • Place beef roast in large roasting pan; brush with shallot mixture and let stand 30 minutes. Roast beef 20 minutes; reduce temperature to 325° and roast 55 minutes or until internal temperature reaches 135°. Transfer beef to cutting board; loosely tent with aluminum foil and let stand 20 minutes (internal temperature will rise to 145° upon standing for medium-rare).
  • In large bowl, with mixer on medium speed, beat cream 3 minutes or until soft peaks form; fold in horseradish and remaining ¼ teaspoon each salt and pepper. Makes about 2 cups.
  • Slice beef against the grain; serve dolloped with horseradish cream garnished with additional rosemary and thyme.

Approximate nutritional values per serving (4 ounces beef, 2½ tablespoons horseradish cream): 306 Calories, 220g Fat (9g Saturated), 90mg Cholesterol, 387mg Sodium, 2g Carbohydrates, 1g Fiber, 1g Sugars, 25g Protein

Rosemary Garlic Prime Rib Roast Horradish Cream

Rosemary-Garlic Prime Rib Roast with Whipped Horseradish Cream

Rosemary-Garlic Prime Rib Roast with Whipped Horseradish Cream

Check out our video recipe here.

Check out our weekly ad here.

This recipe will quickly become a go-to for any family and friend gatherings you have this holiday season.

Prep: 15 minutes plus standing   Roast: 1 hour 15 minutes   Serves: 12

3 shallots, chopped (about ½ cup)

¼ cup Food Club® Pure Olive Oil

2 tablespoons minced garlic

1 tablespoon chopped fresh rosemary plus additional for garnish

1 tablespoon chopped fresh thyme plus additional for garnish

1 tablespoon lemon zest

1¾ teaspoons Food Club® Coarse Pure Sea Salt

2¼ teaspoons Food Club® Black Pepper

1 boneless beef ribeye roast (about 3½- to 4-pounds)

1 cup Food Club® Whipping Cream

2 tablespoons prepared horseradish

  1. Preheat oven to 450°. In blender, purée shallots, oil, garlic, rosemary, thyme, lemon zest, 1½ teaspoons salt and 2 teaspoons pepper. Makes about 2/3 cup.
  • Place beef roast in large roasting pan; brush with shallot mixture and let stand 30 minutes. Roast beef 20 minutes; reduce temperature to 325° and roast 55 minutes or until internal temperature reaches 135°. Transfer beef to cutting board; loosely tent with aluminum foil and let stand 20 minutes (internal temperature will rise to 145° upon standing for medium-rare).
  • In large bowl, with mixer on medium speed, beat cream 3 minutes or until soft peaks form; fold in horseradish and remaining ¼ teaspoon each salt and pepper. Makes about 2 cups.
  • Slice beef against the grain; serve dolloped with horseradish cream garnished with additional rosemary and thyme.

Approximate nutritional values per serving (4 ounces beef, 2½ tablespoons horseradish cream): 306 Calories, 220g Fat (9g Saturated), 90mg Cholesterol, 387mg Sodium, 2g Carbohydrates, 1g Fiber, 1g Sugars, 25g Protein

Rosemary Garlic Prime Rib Roast Horradish Cream

Rosemary-Garlic Prime Rib Roast with Whipped Horseradish Cream

Rosemary-Garlic Prime Rib Roast with Whipped Horseradish Cream

Check out our video recipe here.

Check out our weekly ad here.

This recipe will quickly become a go-to for any family and friend gatherings you have this holiday season.

Prep: 15 minutes plus standing   Roast: 1 hour 15 minutes   Serves: 12

3 shallots, chopped (about ½ cup)

¼ cup Food Club® Pure Olive Oil

2 tablespoons minced garlic

1 tablespoon chopped fresh rosemary plus additional for garnish

1 tablespoon chopped fresh thyme plus additional for garnish

1 tablespoon lemon zest

1¾ teaspoons Food Club® Coarse Pure Sea Salt

2¼ teaspoons Food Club® Black Pepper

1 boneless beef ribeye roast (about 3½- to 4-pounds)

1 cup Food Club® Whipping Cream

2 tablespoons prepared horseradish

  1. Preheat oven to 450°. In blender, purée shallots, oil, garlic, rosemary, thyme, lemon zest, 1½ teaspoons salt and 2 teaspoons pepper. Makes about 2/3 cup.
  • Place beef roast in large roasting pan; brush with shallot mixture and let stand 30 minutes. Roast beef 20 minutes; reduce temperature to 325° and roast 55 minutes or until internal temperature reaches 135°. Transfer beef to cutting board; loosely tent with aluminum foil and let stand 20 minutes (internal temperature will rise to 145° upon standing for medium-rare).
  • In large bowl, with mixer on medium speed, beat cream 3 minutes or until soft peaks form; fold in horseradish and remaining ¼ teaspoon each salt and pepper. Makes about 2 cups.
  • Slice beef against the grain; serve dolloped with horseradish cream garnished with additional rosemary and thyme.

Approximate nutritional values per serving (4 ounces beef, 2½ tablespoons horseradish cream): 306 Calories, 220g Fat (9g Saturated), 90mg Cholesterol, 387mg Sodium, 2g Carbohydrates, 1g Fiber, 1g Sugars, 25g Protein