Highest Rated
- Panda Express Orange Chicken
(5 out of 5) - Tomato And Mozzarella In Filo Pastry (5 out of 5)
- Strawberry-Banana Batido (5 out of 5)
- Waltons Mountain Coffee Cake (5 out of 5)
- Kazakh Lemon Chicken (5 out of 5)
- Killer Eggplant (5 out of 5)
- Dark Moist Bran Muffins (5 out of 5)
- Fried Goat Cheese (5 out of 5)
- Dalla Costa Spaghetti Sauce (5 out of 5)
- Spinach, Corn And Quinoa Chicken Soup (5 out of 5)
rosemary Recipes
(Chronologically Listed)
String Beans With Rosemary And Basil
Bring a generous amount of lightly salted water to the boil in a large saucepan or soup pot.
Plunge the beans into the boiling water and cook for 3 minutes.
Drain in a colander and shake dry.
In a large heavy skillet heat the butter over mediumhigh heat.
Add the onion and cook, stirring frequently, for 3 to 4 minutes, or until softened.
Add the garlic and cook, stirring, for 2 minutes.
Add the rosemary and basil and stir together for 1 minute more.
Add the beans and cook for 2 to 3 minutes, until they are just tender and coated with the onionbutter.
Stewed Plum Tomatoes With Rosemary And Garlic
Melt butter in pan.
Add garlic and roast for 2-3 minutes.
Add tomatoes, rosemary, sugar, sherry vinegar, salt and pepper.
Simmer for 5-7 minutes.
Remove garlic cloves and serve.
Steamed Mussels And Scallions In A Cream And Rosemary Sauce
Scrub and de-beard the mussels.
Discard any which are broken.
If there are any which are open give them a sharp tap on the work surface.
If the mollusc is alive it will close of its own accord.
Any which remain open are dead and must be discarded.
Use a large wide-based shallow saucepan to cook the mussels.
Heat the fish stock in the pan until bubbling.
Add the mussels in a shallow layer in the pan.
Cook them in about 3/4 batches.
It is important to cook the molluscs quickly and to remove them from the liquor as soon as the shells open so that they are tender.
Overcooking them will toughen them.
Using a slotted spoon, remove the opened mussels to a bowl and continue to cook the rest.
Remove the meat from the shells and save.
Pour the cooking liquor and any liquid in the shells through a fine sieve to remove any grit or bits of shell.
This will form the basis of the sauce.
Peel and slice the scallions.
Peel and finely chop the garlic.
Take the leaves from the rosemary stems and chop.
Skin, seed and chop the tomato flesh.
Pour the mussel liquor into a wide shallow pan and add the cream, chopped garlic and rosemary.
Reduce all together to concentrate the flavours and caramelise the cream slightly to give a nutty flavour.
Add the scallions and cook in the sauce for a minute or so.
Add the tomato flesh and mussels and heat through.
Season with lots of freshly ground black pepper, the sugar and a little salt if it is needed.
Remember that the mussel juices will be salty, so taste first.
Serve sprinkled with the freshly chopped chives.
Steamed Carrots With Basil And Rosemary R T
I peeled and diagonally sliced the carrots.
Put the fresh basil leaves and rosemary in the bottom of the electric steamer and put the carrots on top.
Steamed them for 15 minutes until they were still a bit crunchy.
These had a very nice flavor.
Spit Roasted Whole Pork Loin With Fresh Rosemary And Garlic
Make a pocket through center of loin.
Work 1 tablespoon of the dry rub through loin and rub the outside with the rest.
Rub well.
Let sit tightly covered for 30 hours in the refrigerator.
Put loin on spit with a drip pan and heat grill to 350 degrees.
Cook for 45 minutes, reserve juices.
De-fat and add 1/2 cup coffee to cooking juices, season with salt and pepper.
Serve with sliced pork loin.
Spinach And Rosemary Soup
We have spinach all year round.
You can use either perpetual or summer spinach.
The trick with these green soups is not to add the greens until the last minute, otherwise they will overcook and you will lose the fresh taste and bright lively colour.
Melt the butter in a heavy-bottomed saucepan.
When it foams, add the onions and potatoes and turn them until well coated.
Sprinkle with salt and pepper.
Cover and sweat on a gentle heat for 10 minutes.
Add the boiling stock and milk, bring back to the boil and simmer until the potatoes and onions are fully cooked.
Add the spinach and boil with the lid off for about 3-5 minutes, until the spinach is tender.
Add the chopped rosemary.
Liquidize, then taste.
Serve in warm bowls garnished with a blob of whipped cream and a sprig of rosemary.
Smashed Roasted Rosemary Potatoes
Scrub potatoes.
Leaving peels on, cut them in half.
Toss potatoes and garlic cloves with oil to coat, then toss with rosemary, salt and pepper.
Spread on sheet pan.
Place in 400-degree oven and bake 45 minutes to 1 hour, until golden.
About halfway through cooking time, stir and drizzle with more oil.
Place potatoes, skins and all, into mixing bowl.
Squeeze pulp from garlic cloves, discarding skins, and add to potatoes.
Add milk and butter and beat.
Add sour cream and continue beating briefly.
Serve immediately.
Notes: one of my best experiences this year was the chance to take a food preparation course at central piedmont community college.
Chef-instructor bill lassiter taught us this dish, which i have made a regular part of my repertoire.
Shrimp Sauteed With Rosemary And White Wine
Heat oil in heavy large skillet over medium-high heat.
Add onion and rosemary; saute until onion is light golden, about 3 minutes.
Season shrimp with salt and pepper.
Increase heat to high.
Add shrimp to skillet; saute until opaque in center, about 4 minutes.
Add wine; cook until slightly reduced, about 1 minute.
Serve immediately.
Sauteed Scallops With Rosemary And Lemon
Cut the scallops in half horizontally to make 2 thin scallops, like you get in vience.
Put the oil and the garlic in a frying pan and cook the garlic until golden.
Add the rosemary, scallops salt and pepper and cook over a high heat until they are cooked, about 2 - 3 minutes.
Add the lemon juice and turn up the heat for a few seconds.
Sauteed Rosemary And Orange Turkey Medallions
* note: see the “brown chicken stock” recipe which is included in this collection.
On a sheet of waxed paper, mix the flour, salt, and pepper.
Dredge the turkey slices in the flour mixture and shake off the excess.
In a large skillet, warm the oil over medium heat.
Add the turkey slices and cook until just cooked through, about 3 minutes per side.
Transfer the turkey to a serving platter and cover loosely with foil to keep warm.
Wipe out the skillet.
Add the wine, juice, shallots, and garlic, and bring to a boil over medium-high heat.
Boil until the wine mixture is reduced to about 1/4 cup, 2 to 3 minutes.
Add the chicken glace and bring to a boil.
Boil until the liquid is reduced to about 1/2 cup, 2 to 3 minutes.
Remove the skillet from the heat.
Stir in the rosemary and butter.
Pour the sauce over the turkey slices and serve.
Sauteed Artichokes With Garlic And Rosemary
Trim artichokes to tender leaves, quarter and remove choke.
Boil in salt water until just tender, about 6 to 7 minutes.
Refresh in ice water.
In a 12- to 14- inch saute pan, heat oil until smoking.
Add garlic and artichokes and saute until light golden brown and slightly crusty.
Add wine and cook until almost evaporated.
Add rosemary and parsley, season with salt and pepper and serve.
Reserved.
Salami Rosemary Bread
In a small bowl proof the yeast in 1 cup of the water for 5 minutes, or until the mixture is foamy, and in another small bowl dissolve the table salt in the remaining 1 cup water.
In a large bowl stir together the yeast mixture, the salt water, and 4 cups of the flour until a dough is formed, turn the dough out onto a floured surface, and knead in the salami, the rosemary, and enough of the remaining 2 cups flour to form a slightly sticky dough.
Knead the dough for 10 minutes, form it into a ball, and transfer it to a lightly oiled bowl, turning it to coat it with the oil.
Let the dough rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk, knead it for 30 seconds, and form it into a 16-inch-long loaf.
Transfer the loaf to a lightly oiled baking sheet and let it rise, uncovered, in a warm place for 1 hour, or until it is double in bulk.
Make four 1/4-inch-deep slashes in the top of the loaf and brush the loaf with the glaze.
Sprinkle the loaf with the coarse salt and bake it in the middle of a preheated 425f.
Oven for 15 minutes.
Reduce the temperature to 350f.
And bake the loaf for 30 minutes more, or until it sounds hollow when the bottom is tapped.
Transfer the loaf to a rack and let it cool.
Saffron And Rosemary Crusted Chicken
Sprinkle chicken breast with saffron and rosemary.
Gently pan fry in olive oil until cooked.
The meat is cooked when it is firm to the touch and the juices are clear.
To serve, you can sprinkle some more saffron onto the chicken breast.
Rubbed Butterflied Leg Of Lamb W Garlic,Rosemary&Thyme (Gc)
Mix last five ingredients well and rub on leg of lamb.
Rub lamb vigorously.
Cover and refrigerate overnight.
Prepare a wood or charcoal fire and let it burn down to embers.
Grill lamb for 18 minutes on one side and 14 minutes on the second side.
Let rest for 10 minutes before slicing.
Serve with grilled ratatouille and basil.
Rosemary Syllabub
Bruise the sprig of rosemary and leave to infuse in the fridge for 30 minutes with the wine, lemon juice and zest and sugar.
Strain and stir the cream into the infusion.
Whisk until thick and pour into serving glasses.
Garnish with lemon zest and rosemary.
As an alternative to rosemary try lemon geranium leaves, rose petals, elderflowers, lavender or sweet cicely.
Rosemary-Whole Wheat Focaccia With Garlic
More than just flat bread, this focaccia is a great base for open- faced sandwiches with sliced left over meat or poultry or cheese, spread with robust mustard.
Or try juicy tomatoes, thinly sliced with fresh basil strewn over.
Basic Sponge
In processor fitted with metal blade, mix basic sponge with water, salt, honey, olive oil and rosemary until smooth.
Combine flours and add to sponge mixture, 1/4 cup at a time, pulsing several times to incorporate each addition.
Then process dough until supple, elastic and stick- ing slightly to work bowl, about 1 minute, adding more water or flour by teaspoon, if dough is either too dry or too wet.
Dough should be very sticky, almost wet.
Transfer dough to large plastic bag, squeeze out all air and seal tightly on top to allow room for dough to expand.
Set bag in bowl and let dough rise in warm spot until doubled, about 1 hour.
Can be refrigerated overnight once punched down.
Oil round pizza pans, preferably black steel.
Sprinkle with corn meal.
Divide dough in half.
Gently stretch each into about 12-inch diameter round.
Transfer to pans.
Dimple dough with fingers.
Heat butter with garlic until melted.
Brush over surface of each focaccia, dividing evenly.
Scatter sun-dried tomatoes on top.
Season to taste with salt and crushed hot red pepper.
If baking 1 focaccia at a time, refrigerate unbaked loaf until after first is baked.
Bake on lower rack of 425-degree oven until lightly browned on edge, about 18 to 20 minutes.
Cut into wedges.
Serve warm.
Makes 2 13-inch- diameter focaccia loaves, or 4 servings.
Each Serving Contains About:
Calories; 2,050 mg sodium; 47 mg cholesterol; 29 grams fat; 94 grams carbohydrates; 28 grams protein; 1.7 grams fiber; 36% calories from fat.
Section by: abby mandel.
Rosemary-Roasted Chicken And Garlic
Preheat oven to 475f.
Run fingers under skin of chicken breasts to loosen; rub 1/2 teaspoon rosemary under skin of each.
Sprinkle chicken with salt and pepper; place in medium ovenproof skillet.
Toss garlic, oil and remaining 1 teaspoon rosemary in small bowl to coat.
Arrange garlic around chicken.
Drizzle any remaining oil mixture over chicken.
Roast chicken 15 minutes.
Add broth to skillet.
Continue to roast until chicken is cooked through, about 5 minutes.
Transfer chicken and garlic to plates.
Add wine to skillet; boil 1 minute to reduce pan juices slightly.
Spoon pan juices over chicken and garlic.
Makes 2 servings can be doubled.
Rosemary Swordfish On Vegetable Couscous
Combine olive oil, rosemary and garlic and stir well.
Rub into swordfish steaks and set aside.
Combine carrot and next 8 ingredients carrots through chicken stock, in a medium saucepan.
Bring to a boil, reduce heat and simemer, uncovered, five minutes or until vegetables are tender.
Stir in couscous,.
Remove from heat; cover and let stand five minutes.
Fluff with a fork.
Sprinkle both sides of swordfish steaks with salt and pepper.
Place a large nonstick skillet coated with cooking spray over medium high heat until hot.
Add swordfish and cook four minutes on each side or until done.
Serve over couscous mixture.
Rosemary-Raisin Scones
Combine butter, flour, sugar, salt, baking powder, and rosemary with fork until butter is well broken up.
Add remaining ingredients and stir only enough to combine ingredients completely.
Drop spoonfuls onto a greased cookie sheet.
Bake at 400 fahrenheit for 12 to 15 minutes.
Rosemary Stuffed Shoulder Of Lamb
Mix sausage meat, crumbs, rosemary and egg together.
Season and stuff the lamb then tie into a long shape.
Seal the joint in a hot oil pan.
Roast in the oven for 20 minutes at 180c.
Cut peppers, courgettes, onion and aubergine into slices and fry in olive oil in a griddle pan.
Serve lamb on bed of grilled vegetables.