ROSEMARY CHOPPED RECIPES
ROSEMARY ROASTED CASHEWS RECIPE | INA GARTEN - FOOD NET…
This recipe is almost directly from the Bar Nuts at Union Square Cafe in New York City and its wonderful cookbook of the same name.
Provided by Ina Garten
Categories appetizer
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield approximately 3 cups
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F.
- Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.
PAN-ROASTED CHICKEN WITH MUSHROOMS AND ROSEMARY RE…
Provided by Tyler Florence
Categories main-dish
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 1 serving
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Season the chicken on both sides with a generous amount of salt and pepper. Place a cast-iron or regular ovenproof skillet on the stove over medium heat. Drizzle the pan with the oil and lay the chicken in the hot fat, skin-side down. Cook for about 5 minutes until the skin begins to set and crisp. Throw in the mushrooms, shallots, and rosemary. Stick the whole thing in the hot oven and roast for 15 minutes until the chicken is cooked, and the mushrooms and shallots are soft and roasted.
- The last thing to make is a quick sauce using the flavors left in the bottom of the skillet. Take all the stuff out of the pan and arrange on a dinner plate to keep warm while preparing the pan sauce. Pour out all but 1 tablespoon of the rendered chicken fat and return the skillet to the stovetop. Stir in the water and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon. Cook the liquid down to a syrup, about 5 minutes. Drizzle the pan sauce over the dish, season with salt and pepper.
Nutrition Facts : Calories 539 calorie, FatContent 36 grams, SaturatedFatContent 7.5 grams, CholesterolContent 109 milligrams, SodiumContent 235 milligrams, CarbohydrateContent 15 grams, FiberContent 1 grams, ProteinContent 40 grams, SugarContent 4 grams
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CHEESY CELERIAC, LEEK & ROSEMARY GRATIN RECIPE - BBC …
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- Heat oven to 180C/160C fan/gas 4. Bake the gratin for 1 hr-1 hr 15 mins until the top is golden and the celeriac is tender when poked with a knife. If the gratin is browning a little too much, cover the dish in foil. Can be chilled, then reheated in a microwave or oven on a low heat with a drizzle more cream.
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- To finish, squeeze the softened garlic cloves from their skins and toss with the roasted artichokes, along with the mace, butter and lemon juice.
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PAN-ROASTED CHICKEN WITH MUSHROOMS AND ROSEMARY RE…
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- The last thing to make is a quick sauce using the flavors left in the bottom of the skillet. Take all the stuff out of the pan and arrange on a dinner plate to keep warm while preparing the pan sauce. Pour out all but 1 tablespoon of the rendered chicken fat and return the skillet to the stovetop. Stir in the water and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon. Cook the liquid down to a syrup, about 5 minutes. Drizzle the pan sauce over the dish, season with salt and pepper.
See details
CHEESY CELERIAC, LEEK & ROSEMARY GRATIN RECIPE - BBC …
Combine celeriac and leek with mature cheddar for an indulgent Christmas side dish. A spoonful of mustard or horseradish stirred through the cream wouldn’t go amiss
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Total Time 2 hours
Category Side dish
Calories 314 calories per serving
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Calories 314 calories per serving
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- Uncover pot; simmer until meat is very tender, about 30 minutes longer. (Can be made 1 day ahead. Chill until cold; cover and keep chilled. Rewarm over medium heat before continuing.) Transfer shanks to platter; tent with foil. Boil juices in pot until thickened, about 15 minutes. Season with salt and pepper. Spoon over shanks.
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- Preheat oven to 475°F. Press fingertips all over dough, forming indentations. Bake bread until brown and crusty, about 20 minutes. Serve bread warm or at room temperature.
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Reviews 4.5
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The unusual savoury tang of Jerusalem artichokes works well with the wild flavours of game. This dish is crispy on the outside and soft on the inside, just how we like it
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- To finish, squeeze the softened garlic cloves from their skins and toss with the roasted artichokes, along with the mace, butter and lemon juice.
See details
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A braise is like a stew, but requires less liquid and has a longer cooking time. Allow about two and a half hours for the lamb to cook on top of the stove. Serve green beans and the polenta with it. Pour a Cabernet Sauvignon.
From epicurious.com
Reviews 3.7
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- Uncover pot; simmer until meat is very tender, about 30 minutes longer. (Can be made 1 day ahead. Chill until cold; cover and keep chilled. Rewarm over medium heat before continuing.) Transfer shanks to platter; tent with foil. Boil juices in pot until thickened, about 15 minutes. Season with salt and pepper. Spoon over shanks.
See details
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This recipe was inspired by one from olive oil expert Lidia Colavita. You can make a meal around the bread by offering it as an accompaniment to bean soup.
From epicurious.com
Reviews 3.8
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Reviews 3.8
- Preheat oven to 475°F. Press fingertips all over dough, forming indentations. Bake bread until brown and crusty, about 20 minutes. Serve bread warm or at room temperature.
See details
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This might just be our new favorite way to eat potatoes! Red potatoes are tossed with fresh rosemary, oil and seasonings and roasted in the air fryer until tender and browned. Whether you serve them for breakfast, lunch or dinner, they're sure to be a hit with the whole fam!
From pillsbury.com
Reviews 4.5
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