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Sunny Anderson's Roasted Potatoes with Rosemary and Thyme by Sunny Anderson. With just a handful of ingredients and a hot oven, you can achieve crispy, golden-brown potatoes. Rosemary and thyme ...
TOSS potatoes with remaining dressing, rosemary and pepper in separate pan. Bake chicken and potatoes 1-1/4 hours or until chicken is done (165ºF), stirring potatoes every 30 min. TRANSFER chicken to large serving dish, reserving juices in pan. Let chicken stand 10 min. Meanwhile, add bacon and onions to potatoes; mix lightly.
HEAT oven to 375°F. MIX cream cheese, 1 tsp. rosemary and 1/2 tsp. pepper. Starting at neck of chicken, use handle of wooden spoon or fingers to carefully separate skin from meat of the breast ...
1. Preheat the oven to 400°. In a large saucepan, cover the potatoes with cold water. Add a large pinch of salt and bring to a boil. Simmer over moderately high heat until tender, about 12 minutes.
First, he visited the historic Martin's Tavern in Georgetown to try their lamb shepherd's pie, which features ground lamb sauteed with butter, onions, rosemary, thyme, salt, pepper, parsley, Worcestershire sauce, Guinness stout beer, peas, and carrots, topped with creamy mashed potatoes (mashing together Russet potatoes, salt, white pepper ...
BBQ Turkey with Pumpkin, Charred Brussels Sprouts and Thyme Gravy Safe TAS: Henry & Anna: Herbed Quail with Game Bird Sauce and Roast Potatoes QLD: Matt & Aly: Beef Rib Roast with Roast Potatoes, Parsnips & Carrots and Red Wine Gravy NSW: Olga & Valeria: Georgian Pork Skewers with Grilled Vegetables and Spiced Tomato Sauce NSW: Sonya & Hadil
Rosemary was considered sacred to ancient Egyptians, Romans, and Greeks. [33] In Don Quixote (Part One, Chapter XVII), the fictional hero uses rosemary in his recipe for balm of fierabras. [46] It was written about by Pliny the Elder (23–79 CE) [47] and Pedanius Dioscorides (c. 40 CE to c. 90 CE), a Greek botanist (amongst other things).
Roasting a whole head of garlic brings out its sweetness and mellows its pungency, creating a smooth, caramelized paste that blends beautifully with melted butter.