Type what you have

Ingredients

• ✓ rosemary
• rutabaga
• olive oil
• garlic
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Combine rutabaga spears with oil, minced rosemary, garlic, and salt. Toss until evenly coated.
3. 3 Lay rutabaga spears onto a baking sheet, leaving space between for even crisping. Bake until rutabaga fries are cooked through and crisped on the outside, about 30 minutes.

By Kittycat

Ingredients

• ✓ rosemary
• all-purpose flour
• sugar
• salt
• active dry yeast
• water
• vegetable oil
• egg
• olive oil

Instructions

1. 1 Combine 1 cup flour, sugar, salt, and yeast. Mix well. Heat water and vegetable oil until warm, and add to yeast mixture along with the egg. Blend with an electric mixer at low speed until moistened. Beat for 2 additional minutes. Stir in 1 3/4 cup flour while beating, until dough pulls away from side of bowl.
2. 2 Knead in 3/4 cup flour on floured surface. Cover dough with a bowl, and let sit for 5 minutes. Place dough on a greased baking sheet. Roll out to 12 inch circle. Cover with greased plastic wrap and a cloth towel. Place in a warm place for 30 minutes.
3. 3 Uncover dough, and poke holes in it with a spoon handle at 1 inch intervals. Drizzle olive oil on dough, and sprinkle with crushed rosemary.
4. 4 Bake at 400 degrees F (205 degrees C) for 17 to 27 minutes, until just golden. Remove from baking sheet, and cool on rack.

By Sabrina G

Ingredients

• ✓ rosemary
• water
• olive oil
• white sugar
• salt
• italian seasoning
• black pepper
• bread flour
• yeast

Instructions

1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle; press Start.

By Jo Lager

Ingredients

• ✓ rosemary
• milk
• egg
• bread flour
• salt
• white sugar
• thyme
• marjoram
• margarine
• active dry yeast

Instructions

1. 1 Place ingredients in the bread machine in the order suggested by the manufacture. Select Basic or White Bread setting. Start.

By Leigh Serth

Ingredients

• ✓ rosemary
• active dry yeast
• whole wheat flour
• bread flour
• oat bran
• salt
• olive oil
• honey
• mozzarella cheese
• parmesan cheese
• black pepper
• garlic salt
• vital wheat gluten
• water

Instructions

1. 1 Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Oat/French or White Bread cycle and the Light setting for the crust. Start.

By MARBALET

Ingredients

• ✓ rosemary
• kohlrabi
• milk
• canola oil
• bread flour
• whole wheat flour
• brown sugar
• salt
• instant yeast

Instructions

1. 1 Bring a pot of water to a boil. Add kohlrabi; boil until completely tender, 5 to 7 minutes. Drain.
2. 2 Transfer kohlrabi to a blender; blend until smooth.
3. 3 Place milk, kohlrabi, oil, flour, sugar, salt, rosemary, and yeast in a bread machine in the order listed.
4. 4 Set machine for medium crust on the Basic cycle and press Start.

By ashleys8

Ingredients

• ✓ rosemary
• sun-dried tomato
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• parsley
• cheddar cheese
• green onion
• egg
• buttermilk
• olive oil
• garlic

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 5 loaf pan.
2. 2 Whisk together the oil, egg, and buttermilk in a small bowl.
3. 3 In a large bowl, whisk together flour, sugar, baking powder, soda, salt, and dried herbs. Stir in cheese and onions. Pour buttermilk mixture into the flour mixture, and stir to combine. Add garlic and tomatoes until evenly distributed. Spread batter into prepared pan. Smooth top, and tap pan on counter to remove bubbles.
4. 4 Bake for 60 to 65 minutes, until golden. Cool loaf on wire rack.

By Shelley Ross

Ingredients

• ✓ rosemary
• active dry yeast
• water
• milk
• butter
• all-purpose flour
• honey
• salt
• all-purpose flour
• olive oil
• egg
• milk
• sea salt

Instructions

1. 1 Dissolve yeast in warm water in a small bowl. Set aside in a warm place until the yeast softens and begins to form a creamy foam, 10 to 15 minutes.
2. 2 Combine 1 cup milk and butter in a small saucepan over low heat. Cook until butter is melted, 3 to 4 minutes; remove pan from heat.
3. 3 Combine 2 cups flour, yeast mixture, honey, 1 teaspoon salt, rosemary, and milk mixture in the bowl of a stand mixer fitted with a dough hook; mix on low until no dry spots remain. Stir in 1/2 cup flour, 2 tablespoons at a time, mixing well after each addition. Continue adding flour until a firm dough forms that pulls away from the sides of the bowl. Knead on medium until elastic and soft but still tacky, about 6 minutes. Transfer dough to a clean bowl and coat with olive oil. Cover loosely with plastic wrap or a clean dish towel and let rise in a warm spot until doubled in size, about 1 1/2 hours.
4. 4 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
5. 5 Transfer dough to a work surface and shape into a rectangle about 1-inch thick. Cut into 36 equally-sized pieces. Form each piece into a ball, pinching the seams on the underside, creating a smooth, round top.
6. 6 Lightly beat egg with 1 teaspoon milk in a small bowl.
7. 7 Transfer dough balls to the prepared baking sheet in 3 rows of 12, placing them close together but not touching. Brush tops lightly with the egg mixture and sprinkle with sea salt. Cover and let rise in a warm place until nearly doubled, 20 to 30 minutes.
8. 8 Bake in the preheated oven until golden brown, about 20 minutes.

By John Mitzewich

Ingredients

• ✓ rosemary
• red wine
• salt
• new york strip steak

Instructions

1. 1 Combine red wine, salt, and rosemary in a small bowl. Let stand at room temperature for 2 to 3 hours.
2. 2 Heat a large cast iron skillet or griddle over high heat. Place steaks on the hot skillet and cook to desired degree of doneness, about 8 minutes per side. An instant-read thermometer inserted into the centers of steaks should read about 135 degrees F (62 degrees C) for medium-rare.
3. 3 Pour red wine mixture into the skillet with steaks; let boil for 1 minute. Serve steaks with sauce on a deep platter.

By Susan Wilson

Ingredients

• ✓ rosemary
• pork sparerib
• soy sauce
• parsley
• garlic
• lime
• oregano
• bay leaf
• black pepper
• lime

Instructions

1. 1 Place spareribs into a large pot and fill with just enough water to cover. Add soy sauce, 3/4 of the parsley, garlic, lime juice, rosemary, oregano, and bay leaves. Bring to a boil, then reduce heat and simmer uncovered until water has completely evaporated, about 25 minutes.
2. 2 Remove bay leaves and continue cooking until spareribs are browned, turning occasionally. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot and toss them with spareribs; the garlic will dissolve onto meat. Remove spareribs to a paper towel-lined plate to drain.
3. 3 Season spareribs with black pepper. Garnish with lime wedges and remaining parsley to serve.

By THELMALU99

Ingredients

• ✓ rosemary
• garlic
• olive oil

Instructions

1. 1 Place garlic and dried rosemary sprigs in a glass container with a spout. Pour in olive oil using a funnel. Seal bottle and shake to combine. Refrigerate until flavors infuse, at least 1 week.

By Krystal

Ingredients

• ✓ rosemary
• ✓ rosemary
• black pepper
• salt
• garlic
• olive oil

Instructions

1. 1 Mix black pepper, kosher salt, fresh rosemary, dried rosemary, and garlic in a small bowl.
2. 2 Gradually stir enough olive oil into spice mixture to form a thick paste. Rub into desired meats before grilling.

By Christopher Anderson

Ingredients

• ✓ rosemary
• apple
• cinnamon sugar
• water

Instructions

1. 1 Cut each apple into 16 wedges and place in a microwave-safe dish.
2. 2 Sprinkle apples with rosemary, cinnamon sugar, and water. Stir the apples and cover the dish. Microwave on high until tender, about 4 minutes, stirring halfway through.

By lutzflcat

Ingredients

• ✓ rosemary
• canola oil
• seasoned salt
• potato

Instructions

1. 1 Pour canola oil evenly onto the bottom of a room-temperature, 10-inch cast iron skillet. Sprinkle rosemary and seasoned salt evenly over oil. Place potatoes, cut-side down, in 1 layer at the bottom of the skillet. Press down on potatoes so cut-side is coated in canola oil.
2. 2 Place the cold skillet into a cold oven. Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Bake until potatoes are easily pierced with a fork, about 45 minutes.

By ANTILOPE

Ingredients

• ✓ rosemary
• olive oil
• garlic
• white bean

Instructions

1. 1 Place olive oil, garlic and rosemary in a 10-inch skillet. Heat pan until ingredients start to sizzle. Add beans and their liquid to the pan. As beans cook, mash them with a wooden spoon or potato masher. Cook until mixture is a loose spread consistency (it will thicken as it cools). Transfer to a serving bowl or storage container.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ rosemary
• butter
• black pepper
• salt
• walnut

Instructions

1. 1 Preheat oven to 300 degrees F. Melt butter in a small saucepan; stir in rosemary, pepper and salt. Add walnuts and stir well with a rubber scraper until mixture evenly coats walnuts.
2. 2 Transfer to a baking sheet and cook for 30 minutes, stirring every 10 minutes. Let cool completely before storing in an airtight container.

By California Walnuts

Ingredients

• ✓ rosemary
• pork tenderloin
• olive oil
• garlic

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
3. 3 Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).

By Stacy B.

Ingredients

• ✓ rosemary
• breadstick dough
• egg
• garlic powder

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Tie the dough into 12 knots and place them onto a cookie sheet. Brush the knots with the egg, and sprinkle the rosemary and garlic onto the knots. Bake the knots according to the package directions.

By BAKINGNUTS

Ingredients

• ✓ rosemary
• sea salt
• lemon thyme
• sea salt

Instructions

1. 1 Place 1/2 cup coarse sea salt, rosemary, and lemon thyme in the bowl of a food processor. Pulse, grinding salt until rosemary and thyme have a fine consistency. Add 1 cup sea salt and pulse to combine.
2. 2 Pour salt mixture into a shallow baking dish and let air dry for 2 hours. Transfer salt to a glass jar and screw on lid.

By John Mitzewich

Ingredients

• ✓ rosemary
• water
• sugar

Instructions

1. 1 Combine water, sugar, and rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep for 30 minutes.
2. 2 Pour syrup into a sterilized glass jar through a mesh strainer to remove rosemary leaves; let cool.

By foodelicious

Ingredients

• ✓ rosemary
• black pepper
• salt
• butter
• pork loin chop
• garlic
• beef broth

Instructions

1. 1 Combine rosemary, ground pepper, and salt in a small bowl; rub rosemary mixture on pork chops.
2. 2 Melt butter in a large skillet over medium-high heat; stir garlic into melted butter, then place pork chops in the skillet. Cook until golden brown, 3 to 5 minutes per side.
3. 3 Reduce heat to low and pour in beef broth. Simmer until pork chops are fully cooked, 35 to 45 minutes. A meat thermometer inserted into the center of the thickest chop should read at least 145 degrees F (63 degrees C).

By Jen

Ingredients

• ✓ rosemary
• basil
• thyme
• oregano
• olive oil

Instructions

1. 1 Place basil, thyme, rosemary and oregano in a 12 ounce bottle. Using a funnel, pour oil into bottle. Cover tightly, and refrigerate unused portions. Use within 2 to 3 days.

By Carol

Ingredients

• ✓ rosemary
• mozzarella ball
• castelvetrano olive
• kalamata olive
• tomato

Instructions

1. 1 Arrange rosemary sprigs in a 10-inch-diameter circle to resemble a wreath. Start by placing one sprig at a 45-degree angle with the leafy tip facing outwards. Continue adding sprigs in the same direction until you have formed a full circle.
2. 2 Arrange clusters of mozzarella balls, olives, and tomatoes over rosemary sprigs.

By Jones

Ingredients

• ✓ rosemary
• ground beef
• salt
• pepper
• garlic powder
• butter

Instructions

1. 1 Preheat a grill for high heat.
2. 2 In a medium bowl, mix together the ground beef, rosemary, salt, pepper and garlic powder. Divide the mixture into four parts and form into balls. Make an indention in the center of each one, and place a tablespoon of butter in the hole. Mold the meat around the butter, and flatten into a patty.
3. 3 Lightly oil the grilling surface, and place burgers on the preheated grill. Cook for 5 to 10 minutes on each side, until well done.

By Aba_O

Ingredients

• ✓ rosemary
• lime juice
• ginger
• black pepper
• cayenne pepper
• garlic

Instructions

1. 1 To make the marinade, stir together the lime juice, rosemary, ginger, black pepper, cayenne pepper, and garlic in a bowl.
2. 2 To use the marinade, pour the marinade into a resealable plastic bag, and add up to 1 1/2 pounds of pork. Seal, and marinate in the refrigerator at least 2 hours, up to 24 hours.

By Cara

Ingredients

• ✓ rosemary
• butter
• white sugar
• all-purpose flour
• salt
• white sugar

Instructions

1. 1 In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.
2. 2 Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper.
3. 3 On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rectangles 1 1/2x2 inches in size. Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.
4. 4 Bake for 8 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.

By Abigail

Ingredients

• ✓ rosemary
• carrot
• water
• butter
• honey

Instructions

1. 1 Bring carrots, water, and butter to a boil in a small saucepan; reduce heat to medium and simmer for 10 minutes. Add honey and rosemary; continue simmering until carrots are tender, about 5 minutes more.

By KATHYP100

Ingredients

• ✓ rosemary
• ✓ rosemary
• tomato paste
• honey
• worcestershire sauce
• chicken breast
• cherry tomato

Instructions

1. 1 Soak 8 wooden skewers in a bowl of cold water for 30 minutes to prevent them from burning during cooking.
2. 2 Stir together tomato paste, honey, Worcestershire sauce, and rosemary in a large bowl. Add chicken pieces and stir to coat evenly.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to medium heat.
4. 4 Thread chicken pieces and cherry tomatoes alternately onto the skewers and place on a broiler rack.
5. 5 Spoon over any remaining glaze and cook under the preheated hot broiler, turning occasionally, until the chicken is no longer pink at the bone and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
6. 6 Transfer to a serving plate and garnish with sprigs of fresh rosemary.

By Babs35

Ingredients

• ✓ rosemary
• cashew
• margarine
• brown sugar
• salt
• cayenne pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Place cashews on a baking sheet.
2. 2 Bake in the preheated oven until warmed through, about 10 minutes.
3. 3 Meanwhile, stir rosemary, margarine, brown sugar, salt, and cayenne pepper together in a large bowl.
4. 4 Pour warm cashews into the rosemary mixture and toss to coat. Serve warm or allow to cool to room temperature.

By boombatine

Ingredients

• ✓ rosemary
• balsamic vinegar
• honey
• garlic
• garlic salt

Instructions

1. 1 Whisk balsamic vinegar and honey together in a saucepan over medium heat. Cook, stirring occasionally, until mixture begins to bubble, 3 to 5 minutes.
2. 2 Stir garlic, rosemary, and garlic salt into vinegar mixture. Cook and stir until mixture starts to foam. Reduce heat to low and simmer, stirring occasionally, until glaze coats the back of a wooden spoon, 30 to 40 minutes.

By Gatekeeper85