6 large cloves garlic, mashed and minced
2 tbsp. butter
3 Tbsp. heavy cream
1/4 c. milk
1 chicken bouillon cube
1 tsp. cornstarch
3 cans of green beans, drained
Heat the butter in a skillet. Add the garlic and cook 30 seconds. Add the cream, milk, and the bouillon cube.
Mix the corn starch and enough water to take a thin paste. Add to the sauce in the pan. taste and season with Mortons Nature seasons. Add the green beans and heat through.
1 lb carrots. cut into 1 inch chunks and quartered
2 Tbsp olive oil
1 tsp. granulated garlic
1 tsp. dried rosemary, chopped
2 chicken bouillon cubes, crushed
3 Tbsp freshly grated peccorino cheese
Toss carrots with olive oil. Toss with remaining ingredients, except cheese, making sure to mix well. Bake at 350 for 30 minutes until starting to get tender. Toss again and drain any liquid on the bottom. Sprinkle with cheese and toss to coat. Turn heat to 400 and bake 30 minutes more until carrots are tender and starting to brown on the edges.
Caramelize onions (yes I love them and use them a lot)
Add several cans of corn towards the end and let them caramelize too. Season to taste with nature seasons.
Rage Against The Rage-Quit
12 hours ago