Preheat oven to 350 degrees.
Slightly crack the peeled garlic cloves and cut in half. Perforate 1-inch slits throughout the roast and insert garlic chunks into the slits at varying depths.
Line a roasting pan with enough foil to wrap the whole roast. Pour a layer of salt in the bottom of the pan. Place roast rib side down on top of salt layer.
We keep telling you...getting ready for the game? You're going to need a big bowl!
Your holidays won't be complete until the bridge mix is made!
Preheat oven to 400 degrees.
Combine cauliflower and garlic in a large bowl. Add olive oil, lemon juice, salt and pepper and toss to coat.
Transfer seasoned cauliflower, in a single layer onto a baking sheet prepared with cooking spray. Roast for 25 minutes, stirring once.
Finish by sprinkling with Parmesan cheese.
Preheat oven to 375 degrees.
In a bowl, combine the first four ingredients, mix together and set aside for the crust. In a mixing bowl, add the remaining ingredients and beat for 3-4 minutes until well combined and fluffy.
In a slow cooker, place beer, beef and the contents of seasoning packet that comes with the corned beef. Cover and cook on low for about 8 to 10 hours.
Thirty minutes before done, increase heat to high and add the onions, carrots and potatoes. Cook until tender.
Ten minutes before serving, add the cabbage and finish cooking until cabbage is tender.
Preheat 350° and lightly grease a 2-quart baking dish.
In a large skillet, add the ground beef and onion with the olive oil. Cook until onion is translucent and ground beef is cooked through. Add butter and slowly stir in the flour. Add broth, Worcestershire, peas, carrots and salt and pepper to taste. Spoon mixture into prepared baking dish.
Preheat oven to 350 degrees.
In a medium sauce pan, combine the maple syrup and cider over medium-high heat, bringing to a boil. Reduce heat to a simmer for 45 minutes to an hour. Whisk in the mustard and salt and pepper. Reserve 3 cups of the glaze, if making gravy.
In a small saucepan, cook cranberries, sugar and water on low until the cranberries start to pop and the skin begins to loosen; about 5 minutes.
Add the chopped apple, the zest and juice of both the lemon and orange. Cook for an additional 15 minutes.
Remove from heat and ladle into a serving dish. Refrigerate and serve chilled.
