HERB OIL PRESS RECIPES

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HERB MIX FOR DIPPING OIL RECIPE: HOW TO MAKE IT



Herb Mix for Dipping Oil Recipe: How to Make It image

We combine a blend of herbs to create this mouthwatering mix. Plumping the herbs in water before stirring into olive oil enhances the flavor.—Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Total Time 5 minutes

Prep Time 5 minutes

Cook Time 0 minutes

Yield 1/2 cup per batch.

Number Of Ingredients 11

1 tablespoon dried minced garlic
1 tablespoon dried rosemary, crushed
1 tablespoon dried oregano
2 teaspoons dried basil
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
ADDITIONAL INGREDIENTS (for each batch):
1 tablespoon water
1/2 cup olive oil
1 French bread baguette (10-1/2 ounces)

Steps:

  • In a small bowl, combine the first seven ingredients. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 3 batches (1/4 cup total)., To prepare dipping oil: In a small microwave-safe bowl, combine 4 teaspoons herb mix with water. Microwave, uncovered, on high for 10-15 seconds. Drain excess water. Transfer to a shallow serving plate; add oil and stir. Serve with bread.

Nutrition Facts : Calories 122 calories, FatContent 14g fat (2g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 50mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 0 protein.

HERB-CRUSTED ROAST BEEF RECIPE: HOW TO MAKE IT



Herb-Crusted Roast Beef Recipe: How to Make It image

It's 15 years now I've been married to a man who loves beef. For a long time, though, I was reluctant to cook a roast for fear of ruining a nice cut of meat. Finally, I started buying roasts on sale and experimenting. This bottom round roast recipe was the result... now, my husband doesn't want a roast any other way. —Teri Lindquist, Gurnee, Illinois

Provided by Taste of Home

Categories     Dinner

Total Time 02 hours 05 minutes

Prep Time 20 minutes

Cook Time 01 hours 45 minutes

Yield 12 servings.

Number Of Ingredients 15

1 beef rump roast or bottom round roast (4-1/2 to 5 pounds)
2 garlic cloves, minced
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
1/4 to 1/3 cup all-purpose flour
2 teaspoons beef bouillon granules
2-1/3 cups water, divided

Steps:

  • Preheat oven to 325°. Place roast with fat side up in ungreased roasting pan. Combine the next five ingredients; pour over roast. Combine parsley, basil, salt, pepper, tarragon and thyme; rub over roast. , Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove to a warm serving platter. Let stand 10-15 minutes. , Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. In a large saucepan, combine flour, bouillon and 1 cup water until smooth. Gradually stir in the drippings, reserved fat and remaining water. Bring to a boil; cook and stir 2 minutes or until thickened. Slice roast; serve with gravy.

Nutrition Facts : Calories 254 calories, FatContent 11g fat (3g saturated fat), CholesterolContent 102mg cholesterol, SodiumContent 474mg sodium, CarbohydrateContent 4g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 34g protein.

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