Author: Chef Cloud Wine

Ingredients

4 pounds small red potatoes, cut into wedges
1/3 cup olive or canola oil, divided
16 unpeeled cloves garlic
2 tablespoons minced fresh rosemary
1 teaspoon salt
1/3 cup white wine vinegar or cider vinegar
4 teaspoons Dijon mustard
3 teaspoons sugar
1/4 teaspoon pepper
1/3 cup chopped green onions

Directions

In a large bowl, combine the potatoes, 1 tablespoon of oil, garlic, rosemary and salt. Pour into two 15-in. x 10-in. x 1-in. baking pans coated with nonstick cooking spray. Bake, uncovered, at 450 degrees F for 25-30 minutes or until potatoes are tender, stirring every 10 minutes.

In a small bowl, combine the vinegar, mustard, sugar, pepper and remaining oil until smooth. Squeeze roasted garlic into vinegar mixture (discard skins). Pour over potatoes and toss to coat. Sprinkle with onions.

Ingredients

1 (.75 ounce) packet dry brown gravy mix
1/2 cup water
3 tablespoons soy sauce
2 tablespoons balsamic vinegar or red wine vinegar
1 garlic clove, minced
1 (3/4 pound) pork tenderloin, cut into 1/2 inch slices
1/4 cup olive or vegetable oil
1/2 pound fresh mushrooms, sliced
1 medium onion, sliced and separated into rings
Hot cooked rice

Directions

In a small bowl, combine the first five ingredients until blended; set aside. In a large skillet, brown pork in oil on all sides. stir in the gravy mixture, mushrooms and onion. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat juices run clear and vegetables are tender. Serve over rice.

Ingredients

1 (5.4 ounce) package Knorr?(r) Sides Plus?

Ingredients

3 tablespoons butter
1 clove garlic, sliced
1/2 teaspoon salt
1/8 teaspoon ground white pepper
1 cup milk
1/2 cup half-and-half cream
1 pint fresh shucked oysters
2 tablespoons chopped fresh parsley (optional)
1 pinch cayenne pepper (optional)
1/4 cup sherry wine, or to taste (optional)

Directions

Melt the butter in a saucepan over medium heat. Add the garlic, salt and pepper; cook and stir until fragrant, about 5 minutes. Stir in the milk and half-and-half, and transfer to the top of a double boiler. If you do not have one, set the pan of soup over a pan of simmering water.

When the milk is hot, add the oysters and heat just until the oysters are opaque. Do not allow to boil. Season with fresh parsley, cayenne pepper and sherry. Go easy on the sherry until you are sure you like it in the stew.