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Dried leaves. Rosemary leaves are used as a flavoring in foods, [7] such as stuffing and roasted lamb, pork, chicken, and turkey. Fresh or dried leaves are used in traditional Mediterranean cuisine. They have a bitter, astringent taste and a characteristic aroma which complements many cooked foods. Herbal tea can be made from the leaves.
Stuff snapper with salt and a rosemary sprig; rub the fish with oil, garlic, and dried rosemary; and sprinkle both sides with breadcrumbs plus more oil. Grill until golden and serve with lemon wedges.
2. Return the potatoes to the saucepan and shake over moderately high heat until the potatoes are dry, 10 seconds. Spread the potatoes and rosemary sprigs on a rimmed baking sheet. Drizzle with the olive oil, season with salt and black pepper and toss to coat.
Several thyme and/or rosemary sprigs 6 cups chicken stock, homemade or store-bought Note: If using beef instead of venison, choose a chuck roast or trimmed brisket.
If you want even more curb appeal, pop in a few sprigs of rosemary and dust the herbs with powdered sugar to resemble a snowy shrub. Cut through overly sweet store-bought sugar cookies with this trick
1 sprig rosemary. 1/4 cup olive oil, divided, plus 2 tablespoons olive oil. 1/2 cup red pepper, chopped (or 1/2 cup canned pimentos, drained) ... 5 sun-dried tomatoes, chopped. 1 tablespoon ...
In a glass dish, mix the bourbon, soy sauce, sugar, lemon juice and rosemary sprigs. Add the pork and turn to coat. Let stand for 1 hour, turning the pork every 30 minutes. Assemble the smoker by spreading 1/2 cup small, dry hardwood chips over the bottom of the smoker, then place the drip tray and rack directly on the chips.
Assorted accouterments, such as nuts and dried fruits. 1. bunch fresh rosemary. Directions. ... Arrange rosemary sprigs underneath turkey to create a pasture. You Might Also Like.