Roasted garlic can be purchased in jars at most supermarkets, but the flavor isn't the same as homemade and roasting it yourself is a really economical and easy way to add a richer, deeper flavor to any dish that calls for garlic.
This creation is a result of what I had on hand at the moment, and the need to get at least one dish out of the way before the main meal needed to be started. It was very well received, and I plan to make it again later this month for Thanksgiving. This time I had roasted garlic in a jar that I wanted to use up, but I prefer to roast my own, which is way easier than it sounds. I use my Recipe #412117 recipe when I make it homemade. Making the mashed potatoes ahead of time is a huge time-saver for holidays or other gatherings!
This is a super simple crowd pleaser that I got from an old aquaintance. Where she got it? I have no idea but I guess that doesn't really matter. What matters is that it tastes good and is easy to make. It's also versatile, in that it can be served warm (as a side at Thanksgiving) or cold (at a BBQ or pot-luck).
I wanted a recipe that didn't use Minute Rice as I am not a fan. I also wanted it to use Velveeta instead of cheese whiz. I found this recipe on Cooks.com and loved that it also had celery and onion for a full rounded flavor.
We loved these! They would be so good with steak...or chicken...or anything! Hubby and I just ate them as an appetizer.
Use a soft brush or a paper towel to brush dirt from the mushrooms. Don’t rinse—wet mushrooms won’t brown as well.
From Fine Cooking
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