can use
fresh rosemary for this.
These Cranberry Pecan Goat Cheese Bites are made with Orange Bourbon Cranberry Sauce paired with creamy goat cheese, crunchy pecans, and
fresh rosemary for an easy and delicious holiday appetizer.
I added
fresh rosemary for a savory flavor and it worked fine.
I also added
some fresh rosemary for added flavor and texture.
I suddenly remembered that I had not picked up
any fresh rosemary for the roast and every single shop (yes, I made the hubby drive to all of the supermarkets in the area!)
These are all the ingredients you'll need to make these spectacular rum drinks: ice, Malibu Caribbean Rum with Coconut Liqueur, 100 % pure pomegranate juice, carbonated lemon / lime soda, fresh pomegranate seeds, red sugar for rimming the glasses, and sprigs of
fresh rosemary for garnishing.
Not exact matches
My only change was 1/2 tsp
rosemary for the
fresh sprigs of
rosemary, which I did not have on hand.
Combine all of the ingredients, store in the fridge
for 15 mins or longer, garnish with
fresh orange, cinnamon sticks,
rosemary, cranberries and serve!
Here's my revamp: 2 tbsp unsalted butter, cubed, at room temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp kosher salt - 3 eggs - 1/2 cup canola oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup
fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped
rosemary,
for garnish Preheat oven to 400 ° with rack near top.
fresh rosemary leaves, chopped, plus a little more
for garnish
The Cranmary Tonic, pictured above, is a gin and tonic with 1 ounce cranmary simple syrup added
for each drink and garnished with a sprig or two of
fresh rosemary.
My tips
for quinoa are (1) soak quinoa in cold water beforehand to get rid of the bitter taste; (2) toast your quinoa — it tastes nuttier; (3) use a bit less than a 2:1 liquid: grain ratio, as more water makes
for soggy quinoa; (4) cook in vegetable stock instead of water and add in flavorings like smashed garlic, peppercorns and
fresh thyme or
rosemary sprigs.
chopped
fresh flat - leaf parsley, plus more
for garnish 1 teaspoon minced
fresh thyme 1 teaspoon minced
fresh rosemary 1 bay leaf 1 1/4 pounds yukon gold potatoes
2 tablespoons olive oil 1 medium red onion, chopped 2 medium carrots, peeled and diced 1 large celery stalk, diced 1/4 teaspoon red - pepper flakes 1 teaspoon minced
fresh rosemary, or 1/4 teaspoon dried Coarse salt and ground pepper 1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped 1 cup cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned and diced 1 can (15 ounces) garbanzo beans, drained 7 cups water or stock 1 garlic clove, minced (optional) 3/4 cup grated Parmesan,
for serving Optional:
fresh bread
for toasting Parsley
for garnish.
For serving 1 tablespoon honey 1 tablespoon water 2
rosemary sprigs Baguette, sliced Baby arugula 1 pound
fresh figs, sliced Salt and black pepper
1 small acorn squash 1/2 pound purple potatoes 1 cup chopped yellow onion 2 tablespoons olive oil 8 ounces baby bella mushrooms 1 lb boar meat 1/2 tablespoon
fresh rosemary 1/2 tablespoon freshly minced garlic 2 tablespoons flour 1 cup beef stock Polenta
for serving (optional)
The citrus blended with the sweet (I used honey) was to die
for... I used
fresh rosemary and of course plenty of garlic so this dish was a 10.
I also substituted
fresh cilantro
for the
rosemary and thyme.
It's as easy as mixing equal parts sugar and water, plus whatever flavouring you'd like (such as
rosemary, or grated
fresh ginger, or citrus peels) to the mixture, simmering
for a few minutes, allowing to rest until cool, and transferring to a container.
1 medium cauliflower (about 2 pounds) 1/4 c extra virgin olive oil 1 medium white onion, cut into 1/4 - inch dice 3 garlic cloves, smashed and peeled Maldon or other flaky sea salt 1 1/2 to 2 tsp hot red pepper flakes 6 Tbsp unsalted butter, cut into 6 pieces Kosher salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra
for serving 1/2 c coarse
fresh bread crumbs, fried in olive oil until golden brown 1 1/2 tsp minced
fresh rosemary
1 1/2 pounds boneless skinless chicken 1 teaspoon kosher salt, divided 1/4 teaspoon freshly ground pepper 1/2 cup King Arthur All - Purpose Flour 4 teaspoons extra-virgin olive oil 8 ounces sliced mushrooms 1 cup finely chopped leeks, white and pale green part only, washed 1/2 teaspoon chopped
rosemary 1/2 teaspoon dry thyme 1/2 cup dry white wine 2 cups reduced - sodium chicken broth 3 tablespoons Cabot Light Sour Cream 1 cup Cabot Seriously Sharp Cheddar, shredded Chopped
fresh parsley or chives
for garnish, optional
For the thyme raspberry cookie, I used the same shortbread base, but replaced the
rosemary with 1 1/2 teaspoons of
fresh thyme and 2 tablespoons of coarsely chopped freeze dried raspberries.
For the loaf — 190 g (1 cup) green lentils — 100 g (1 cup) walnuts — 60 g (1/2 cup) hazelnuts and cashew nuts — 3 ground flax seeds + 6 tablespoons water — 2 big onions, chopped — 3 cloves garlic, chopped — 120 g (1 cup) carrot, chopped — 1 medium apple, peeled and grated — 40 g (1/2 cup) oat flour — 60 g (3/4 cup) whole wheat breadcrumbs — 1 teaspoon
fresh rosemary, chopped — 1 teaspoon
fresh thyme, chopped — 1 teaspoon chili flakes (optional)-- 1/2 bunch parsley, chopped — salt, pepper
Tofu with Honey and Herbs 1, 12 - 14 ounce, package tofu 1 2 - inch piece of ginger 4 cloves garlic, peeled 2 tablespoons honey A few sprigs of
fresh thyme A few sprigs of
fresh rosemary, chopped 1/4 teaspoon cinnamon 1/4 teaspoon ground nutmeg Sea salt and freshly ground black pepper 3 - 4 tablespoons extra-virgin olive oil 2 teaspoons ground coriander 2 teaspoons fennel seed 1 - 2 cups vegetable stock 1 - 2 lemons, cut in wedges (save a few wedges
for garnish)
For a smooth seasonal transition, here is a crumble that utilizes fresh plums, yet, with the help of rosemary and oats, makes for a warm and cozy me
For a smooth seasonal transition, here is a crumble that utilizes
fresh plums, yet, with the help of
rosemary and oats, makes
for a warm and cozy me
for a warm and cozy meal.
Autumn Filling coconut oil or olive oil
for frying 1 small red onion, finely chopped 2
fresh sprigs of
rosemary 1 leek, thinly sliced (use the green leaves as well) 500 g
fresh baby carrots, divided lengthwise 1 small sweet potato, thinly sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms, sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice
I used a simple syrup infused with
fresh rosemary which has a strong piney scent to perfume the drink, freshly squeezed clementine juice, and orange - flavored liqueur
for a more concentrated citrus flavor.
Secondly, I added some
fresh rosemary and soy sauce
for extra flavour as
rosemary combines so well with beetroot.
Fresh rosemary, lemon juice, and olive oil partner up perfectly
for a side dish to just about any entrée.
Toss in a large bowl with
fresh thyme,
rosemary and a drizzle of olive oil and salt and pepper and roast
for about 20 - 30 minutes until golden brown.
3/4 cup whole wheat flour 1/2 cup all - purpose flour 3/4 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon
fresh rosemary, chopped 3 tablespoons butter, cold 1 egg 1/4 cup milk Coarse sea salt and cracked pepper,
for sprinkling
I actually have some
fresh rosemary in a little potted plant — now I know what to use it
for!
When they're done I set them aside and then I pan roast the LB using the same skillet, maybe giving it a little arroser with butter and some
fresh rosemary, and then finishing in the oven
for about 5 minutes.
It's difficult
for me to find
fresh rosemary in my neighborhood, but if you say that dried one works, then I better go try this recipe.
You saute thinly sliced potatoes in olive oil
for 10 + min, add diced spring onions and some
fresh rosemary, s & p, saute some more and then add a bunch of eggs, cook til firm and then broil to finish.
I'm a big big fan of
rosemary, and snitched some of my mom's
fresh off her patio
for this recipe, as well as some
fresh oregano.
I do add a
fresh herb,
rosemary being one of my favorites
for white beans.
12 ounces dried orechiette 1 - 15 ounce can chickpeas, rinsed and drained 1/2 cup pitted kalamata olives 2 tablespoons tomato paste 2 sprigs
fresh rosemary Pinch of red pepper flakes 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 3 tablespoons olive oil 5 cups water 1/2 cup grated Parmesan plus more
for serving 1 handful baby arugula 1 cup roasted tomatoes 1 tablespoon
fresh chives
These quick and easy gluten - free whole - grain rolls are loaded with
fresh rosemary and cracked pepper
for big flavor.
For example, you will surely need the
fresh rosemary here; dried
rosemary won't work as tucking in the
fresh rosemary leaves inside the gap of the fish ensure the flavors seep into the flesh of the fish while it is being baked.
We sometimes add in other spices (
fresh rosemary is a favourite
for sure), and often shredded cheese to mix things up a little.
1 large spaghetti squash 2 tablespoons olive oil 2 teaspoons dried
rosemary 1 large onion, diced small
fresh ground black pepper to taste 1 tablespoon minced garlic 5 - 6 cups chopped kale leaves 2 tablespoons finely chopped
fresh chives or sliced green onion 1/2 cup sour cream 3/4 cup cottage cheese 1/2 cup coarsely grated Parmesan cheese plus about 1/4 cup more
for topping the gratin 1 egg, beaten 1/2 cup shredded mozarella
Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1 teaspoon salt 1 1/2 cups thinly sliced leeks — white and light green bits only 3 tablespoons minced
fresh garlic 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/2 cup thinly sliced
fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each
fresh minced
rosemary leaves,
fresh thyme leaves and minced
fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf salt and freshly ground pepper to taste 2 tablespoons minced
fresh herbs — I used
rosemary, thyme, sage and flat - leaf parsley —
for garnish
Sweet Potato, marscarpone and
fresh rosemary browned butter go together to make the most amazing filling
for these beautiful squash blossoms.
Not only does
fresh rosemary infuse the olive oil that's drizzled all over the popcorn, but I also minced up
fresh rosemary leaves
for sprinkling over the top and tossing in.
For filling 1/2 cup pitted Kalamata olives, chopped into 1 / 4 - inch pieces 3 tablespoons chopped
fresh rosemary 1 tablespoon olive oil 1/2 teaspoon black pepper
For the flavorings, it was just olive oil,
fresh rosemary, salt, pepper and garlic powder.
1/2 cup extra-virgin olive oil 1 cup diced red onion (about 1 medium onion) 1/2 teaspoon coarse sea salt or kosher salt 1 cup thinly sliced, peeled carrots (about 2 medium carrots) 1 cup thinly sliced celery stalks (or about 2 medium celery sticks) 2 garlic cloves 2 tablespoons minced
rosemary 1/2 teaspoon crushed red pepper flakes 1 15 - ounce can of white beans, drained 1/2 cup firmly packed sun - dried tomatoes 1/4 cup red wine vinegar 4 cups arugula leaves 2 tablespoons finely chopped,
fresh, flat - leaf parsley
for garnish
These one - bite tarts can be topped with sprigs of
fresh thyme or
rosemary for an even more festive look.
5 ounces all - purpose flour plus more
for work surface 5 ounces semolina 1/2 teaspoon kosher salt 3 large eggs 1 teaspoon olive oil 2 tablespoons minced
fresh herbs (chives, basil,
rosemary, thyme)