Type what you have

Ingredients

• ✓ elephant garlic
• onion
• red bell pepper
• green bell pepper
• white cheddar cheese
• asiago cheese
• ground beef
• salt
• panko bread crumb
• bacon
• shiitake mushroom
• american cheese
• kaiser roll

Instructions

1. 1 Combine onion, bell peppers, and garlic in the bowl of a food processor; pulse until finely chopped but not quite pureed.
2. 2 Transfer onion mixture to a saute pan over medium heat; cook until reduced to a moist paste, about 20 minutes. When done, set aside to cool.
3. 3 Grate Cheddar and Asiago cheeses into a bowl using the finest teeth of a box grater.
4. 4 Place ground beef in a large mixing bowl. Add onion mixture and salt; mix thoroughly by hand until evenly combined. Add grated cheese mixture, a bit at a time, and mix until thoroughly combined. Add panko and mix until evenly distributed. Form into 8 balls and press into patties, using a hamburger maker if you have one. Wrap patties in waxed paper and refrigerate for at least 4 hours, but preferably overnight.
5. 5 Remove burgers from the refrigerator. Preheat an outdoor grill for 375 degrees F (190 degrees C) and lightly oil the grate.
6. 6 While the grill is preheating, cook bacon in a large skillet and over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
7. 7 Drain all but 1 tablespoon bacon grease from the skillet and add mushrooms. Saute over medium heat until soft, about 5 minutes. Set aside.
8. 8 Cook burgers on the preheated grill until no longer pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). During the last few minutes of cooling, add 2 slices bacon and 1 slice American cheese to each burger.
9. 9 Remove burgers from the grill. Place on Kaiser rolls and add mushrooms.

By TJWooley

Ingredients

• ✓ elephant garlic
• butter
• onion
• jalapeno pepper
• chicken stock
• lemon juice
• butternut squash
• water
• cream

Instructions

1. 1 Melt butter in a saucepan over medium heat. Add onions, jalapeno, and elephant garlic and cook until onions are soft and transparent, about 5 minutes. Stir in chicken stock and lemon juice until well mixed. Add butternut squash and water; bring to a boil.
2. 2 Reduce heat and simmer until squash is tender and soup is thick, about 1 hour. Puree with an immersion blender until smooth.
3. 3 Ladle hot soup into bowls and swirl cream in the center of each bowl just before serving.

By Sch-D

Ingredients

• ✓ elephant garlic
• olive oil
• onion
• salt
• green bean
• tomato
• green chile pepper
• chicken broth

Instructions

1. 1 Heat 1/2 tablespoon olive oil in a pan over medium-low heat. Add onion and a sprinkle of salt; saute until translucent, 3 to 5 minutes. Add green beans, tomatoes with their juices, chicken broth, and garlic. Increase heat to medium-high and simmer until only 2 to 3 tablespoons of liquid remain, up to 15 minutes. Drizzle remaining olive oil over the top.

By Wanda Parker Davenport

Ingredients

• ✓ elephant garlic
• parmesan cheese
• bay leaf
• cayenne pepper
• celery salt
• black pepper
• basil
• oregano
• potato
• chinese cabbage
• black bean
• tomato sauce
• vegetable broth
• carrot
• celery
• leek
• yellow onion
• butter

Instructions

1. 1 Heat the butter in a large pot, and cook the onion, leeks, and garlic until tender. Mix in celery and carrots. Stir in broth, tomato sauce, black beans, cabbage, and potatoes. Season with oregano, basil, black pepper, celery salt, cayenne pepper, and bay leaves. Bring to a boil. Reduce heat to low, cover, and simmer 25 minutes, stirring occasionally, until vegetables are tender. Top with Parmesan to serve.

By WAKULACHEF

Ingredients

• ✓ elephant garlic
• onion powder
• black pepper
• garlic powder
• brown gravy mix
• water
• celery
• baby carrot
• potato
• sweet onion
• water
• shallot
• butter
• butter injectable marinade
• pork shoulder
• black pepper
• red pepper flakes
• onion powder
• garlic powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Smash together 1/4 cup garlic powder, 1/4 cup onion powder, red pepper flakes, and 1 tablespoon cracked black pepper in a mortar until a fine powder forms. Place spice mix into a large shallow bowl.
3. 3 Inject pork roast all over with Creole marinade; blot moisture from the outside of roast. Rub spice mix all over pork roast to thoroughly coat.
4. 4 Melt butter in a large skillet over medium heat, then cook and stir shallots and elephant garlic in hot butter until garlic becomes lightly golden brown. Add coated pork roast and sear on all sides until spice coating is golden brown, 1 to 2 minutes per side. Place roast into a roasting pan or Dutch oven, fat-side up. Scrape up butter, cooked shallots, and garlic and sprinkle around roast.
5. 5 Arrange sweet onions, red potatoes, carrots, and celery pieces around roast. Mix 1 cup water with remaining spice rub in the bowl, then pour evenly over roast.
6. 6 Cover the roasting pan with a lid and cook in the preheated oven until meat is very tender, 3 hours and 45 minutes to 4 hours.
7. 7 Remove roast and set aside on a serving platter; surround meat with cooked vegetables.
8. 8 Whisk together remaining 2 cups water, brown gravy mix, 2 tablespoons garlic powder, 1 tablespoon cracked black pepper, and 1 tablespoon onion powder in a medium bowl until well combined; whisk into liquid left in the roasting pan. Place the pan over medium heat and cook, whisking constantly, until gravy comes to a boil and thickens, about 5 minutes. Serve alongside roast and vegetables.

By dsowonikjr

Ingredients

• ✓ elephant garlic
• thyme
• salt
• black pepper
• olive oil
• cream cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Trim root end from garlic cloves and remove skin. Place cloves on a large square of aluminum foil. Place thyme sprigs among the garlic, sprinkle with salt and pepper, and drizzle with olive oil. Fold up the sides of the foil to create a packet and place on a baking sheet.
3. 3 Bake in the preheated oven until garlic is soft and golden brown, 45 minutes to 1 hour. Discard thyme and let garlic cool.
4. 4 Place cream cheese into a medium bowl. Add garlic on top and mash cloves with a fork. Season with additional salt and cracked black pepper to taste, and stir mixture until evenly combined. Alternately, you may use a small food processor for a smoother consistency.

By France Cevallos

Ingredients

• ✓ elephant garlic
• chicken broth
• butter
• bread
• parmesan cheese
• paprika
• himalayan sea salt
• lemon pepper seasoning

Instructions

1. 1 Peel and chop garlic. Transfer to a medium saucepan, add chicken broth, and bring to a slight boil. Remove soup from the heat and cover with a lid; let stand for 10 minutes.
2. 2 Meanwhile, butter bread slices and sprinkle with Parmesan cheese and paprika. Place in a toaster oven and toast on the medium setting (5 or 6) until crusty-just don't burn it. Remove toast from the oven and use a serrated knife to cut into small cubes.
3. 3 Divide bread cubes between 4 soup bowls. Sprinkle with sea salt and lemon-pepper seasoning. Use a ladle to stir soup, then scoop broth and garlic pieces and fill the bowls. Stir until bread cubes are well mixed, then serve.

By mpcdeb

Ingredients

• ✓ elephant garlic
• olive oil
• lime juice
• jalapeno pepper
• white vinegar
• worcestershire sauce
• cilantro
• sugar
• paprika
• cumin
• garlic powder
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Combine olive oil, lime juice, jalapenos, vinegar, Worcestershire sauce, cilantro, elephant garlic, sugar, paprika, cumin, garlic powder, cayenne pepper, salt, and pepper in a large glass bowl. Add whatever meat you are planning on marinating, cover, and refrigerate for 2 hours. The meat will lose it's bright red color as it marinades in the acidic juice.

By Traci-in-Cali