Type what you have

Ingredients

• ✓ rosemary
• bread flour
• bread flour
• active dry yeast
• kosher salt
• olive oil
• water
• sea salt

Instructions

1. 1 Gather all ingredients.
2. 2 Stir yeast into bread flour in a bowl. Add salt, followed by 4 teaspoons oil, and water. Stir with a spoon until a wet, sticky dough forms.
3. 3 Cover and let sit at room temperature for 12 to 14 hours.
4. 4 Uncover dough and transfer to an oiled work surface. Using oiled hands, press and push the dough into a rectangle, 16x12 inches in size.
5. 5 Fold dough into thirds horizontally; fold vertically into thirds. Transfer smooth side up into a generously oiled pan.
6. 6 Cover the pan with plastic wrap and let rest until almost doubled in size, for 1 hour.
7. 7 Using oiled hands, fold once more into thirds horizontally, then into thirds vertically to develop gluten structure.
8. 8 Flip dough, smooth side up, on the pan; cover with plastic wrap and let rest for 1 hour more.
9. 9 Unwrap and stretch and fold dough once more in each direction using oiled hands.
10. 10 Transfer, smooth-side up, into a generously oiled metal baking pan. Lightly drizzle with additional olive oil and stretch to fit the pan. Cover and let rest for 2 hours.
11. 11 Preheat the oven to 425 degrees F (220 degrees C). Unwrap and poke holes in the top of the dough using oiled fingers if desired for the traditional focaccia look. Scatter over rosemary and flaky sea salt.
12. 12 Bake in the center of the preheated oven until browned, about 30 minutes. Let cool in the pan for 10 minutes; transfer to a wire rack and let cool to room temperature, about 30 minutes.
13. 13 Slice and serve.

By John Mitzewich

Ingredients

• ✓ rosemary
• honey
• water
• active dry yeast
• onion
• olive oil
• salt
• all-purpose flour
• parmesan cheese

Instructions

1. 1 Dissolve honey in warm water in a large bowl; sprinkle yeast over top. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Stir in onion, 1 tablespoon olive oil, 1 tablespoon salt, then add flour until dough comes together. Turn dough out on a well-floured surface; knead until smooth and elastic, about 5 minutes.
3. 3 Place dough in a lightly oiled large bowl and turn to coat. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 20 minutes.
4. 4 Preheat the oven to 415 degrees F (215 degrees C). Oil a baking sheet.
5. 5 Place dough onto the prepared baking sheet; flatten to evenly cover the whole sheet. Press indentations into dough spaced about 1 inch apart using fingertips. Drizzle with remaining 3 tablespoons olive oil, then sprinkle Parmesan cheese, rosemary, and remaining 1 tablespoon kosher salt over top. Let rise for 10 minutes.
6. 6 Bake in the preheated oven until golden brown, about 20 minutes.

By MICHAELGLASSCOOK

Ingredients

• ✓ rosemary
• cooking spray
• self-rising flour
• sugar
• beer
• apple
• cheddar cheese
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x5-inch loaf pan with cooking spray.
2. 2 Sift flour, sugar, and rosemary together into a large bowl. Stir in beer until combined. Stir in apple and Cheddar cheese until well combined; batter will be stiff and sticky. Transfer batter to the prepared loaf pan.
3. 3 Bake in the preheated oven until top is golden brown, 55 to 60 minutes. Remove from oven; pour melted butter on top. Bake 3 to 5 minutes more.

By Tammy Lynn

Ingredients

• ✓ rosemary
• all-purpose flour
• active dry yeast
• salt
• water
• thyme
• sage

Instructions

1. 1 Combine the flour, yeast, and salt in a large bowl and mix to combine. Add water and herbs, if using, and mix well. The dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours.
2. 2 Generously flour a work surface. The dough will have risen and will be covered in bubbles. Transfer the dough to the work surface and dust it with flour. Fold the dough in half, and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball.
3. 3 Liberally flour a kitchen towel (do not use terrycloth). Place the dough ball on the floured towel. Cover with another floured towel. Let the dough rise for about two hours [see footnote].
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat.
5. 5 Carefully remove the hot baking dish from the oven. Remove the lid and gently turn the dough ball into the ungreased baking dish, seam-side up; shake the dish so the dough is more evenly distributed.
6. 6 Cover and bake for 30 minutes. Remove the lid and bake until the crust is golden brown, 15 to 20 minutes. Remove the loaf from the baking dish and let it cool on a rack before slicing.

By Jewissa

Ingredients

• ✓ rosemary
• water
• active dry yeast
• sugar
• salt
• olive oil
• thyme
• garlic powder
• all-purpose flour

Instructions

1. 1 Pour the water into the pan of a bread machine, then sprinkle in the yeast and sugar. Let the mixture sit in the bread machine until a creamy foam forms on top of the water, about 10 minutes. Sprinkle in the salt, then add olive oil, thyme, garlic powder, rosemary, and flour. Set the machine for light crust setting, and start the machine.

By Stacy

Ingredients

• ✓ rosemary
• sugar
• water
• active dry yeast
• butter
• salt
• italian seasoning
• bread flour
• olive oil
• egg

Instructions

1. 1 Dissolve sugar in warm water in a medium bowl; stir in yeast until bubbly. Stir in butter, 1 tablespoon rosemary, salt, and Italian seasoning. Stir in 2 cups flour; gradually add remaining 1 cup flour to form a workable dough.
2. 2 Transfer dough to a lightly floured surface; knead 10 to 12 minutes.
3. 3 Coat the inside of a large bowl with olive oil. Place dough in the bowl and turn to coat. Cover bowl; let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Punch down dough; divide in half. Line a baking sheet with parchment paper; lightly grease parchment paper. Shape dough into 2 round loaves; place on the prepared baking sheet. Sprinkle with remaining 1 tablespoon rosemary. Cover loaves; let rise until doubled in volume, about 1 hour.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Brush loaves with beaten egg. Bake in the preheated oven until golden brown, 15 to 20 minutes.

By GOVEGGIE

Ingredients

• ✓ rosemary
• water
• egg
• salt
• white sugar
• olive oil
• oregano
• basil
• all-purpose flour
• all-purpose flour
• yeast

Instructions

1. 1 Pour warm water into the pan of your bread machine; add egg, salt, white sugar, olive oil, rosemary, oregano, basil, flour, and bread machine yeast, respectively.
2. 2 Set machine to bake a large loaf with light crust and press Start.

By BowerMarty

Ingredients

• ✓ rosemary
• all-purpose flour
• sugar
• active dry yeast
• basil
• salt
• oregano
• garlic powder
• milk
• water
• butter
• egg
• olive oil
• basil

Instructions

1. 1 Combine 1 ½ cups flour, sugar, yeast, 2 teaspoons basil, salt, oregano, garlic powder, and rosemary in a large bowl.
2. 2 Combine milk, water, and butter in a small microwave-safe bowl. Microwave until butter melts, about 30 seconds. Pour over flour mixture; beat until dough is just moistened. Add egg; beat until smooth. Stir in remaining 3 cups flour until a soft dough forms.
3. 3 Turn dough out onto a floured surface, such as a large cutting board or countertop; knead until smooth and elastic, about 4 minutes. Cover and let rest for 10 minutes.
4. 4 Divide dough into thirds; shape each piece into a 15-inch rope. Transfer ropes to a greased baking sheet; braid together. Pinch ends to seal; tuck under the braid. Cover and let rise until doubled in volume, about 25 minutes.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Brush top of braid with olive oil; sprinkle with 1 teaspoon basil.
6. 6 Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool on the baking sheet or transfer to a wire rack.

By Nerice Photography

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
• basil
• oregano
• thyme
• marjoram
• sage

Instructions

1. 1 In a food processor, combine basil, oregano, thyme, marjoram, rosemary and sage. Blend for 1 minute, or until desired consistency is achieved.

By Denyse

Ingredients

• ✓ rosemary
• butter
• pork chop
• white wine
• salt
• black pepper
• garlic

Instructions

1. 1 In a large skillet, melt butter over medium heat. Cook chops in butter, turning once to brown evenly.
2. 2 Pour in wine, and season with salt, pepper, rosemary, and garlic. Simmer, uncovered, for 20 minutes, or until chops are tender. Transfer pork chops to serving plates, and spoon sauce over the meat.

By Stephanie Knewasser

Ingredients

• ✓ rosemary
• porterhouse steak
• olive oil
• sea salt
• black pepper
• lemon

Instructions

1. 1 Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour.
2. 2 Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat.
3. 3 Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper.
4. 4 Place steak onto grill, and cook until a dark, golden brown (not burnt) crust forms, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more. When finished, place steak onto a platter, and allow to rest for 10 minutes.
5. 5 To serve, remove the two pieces of meat from the bone, and replace the bone onto the serving platter. Trim any unwanted fat from the round (tenderloin) steak, slice into 6 equal pieces at an angle to the grain, and fan out on one side of the bone. Slice the rectangular (loin) steak into 1/4-inch slices at an angle to the grain. Fan out on the other side of the bone. Finish by garnishing the platter with lemon wedges and a sprinkle of additional sea salt.

By eat

Ingredients

• ✓ rosemary
• tomato
• green bell pepper
• onion
• lime juice
• garlic
• salt
• oregano

Instructions

1. 1 Puree tomatoes, including seeds and juice, in a food processor or blender. Transfer to a lidded 2-cup container.
2. 2 Stir green bell pepper, onion, lime juice, garlic, sea salt, oregano, and rosemary into pureed tomatoes. Place lid on container and refrigerate at least 30 minutes.

By Bekah Pellegrino

Ingredients

• ✓ rosemary
• chicken
• salt
• pepper
• onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Season chicken all over with salt and pepper, including cavity. Stuff cavity with onion and rosemary. Place chicken in a 9x13-inch baking dish or roasting pan.
3. 3 Roast in the preheated oven until chicken is no longer pink in the center and the juices run clear, 2 to 2 1/2 hours. An instant-read thermometer inserted into the center of chicken near the bone should read at least 165 degrees F (74 degrees C).

By LILQUIZ

Ingredients

• ✓ rosemary
• bread flour
• all-purpose flour
• salt
• sugar
• instant yeast
• water
• olive oil
• parmesan cheese

Instructions

1. 1 Stir together both flours and salt in a large, stoneware bowl. Make a well in the center of the flour mixture; sprinkle sugar and yeast into the well. Carefully pour the water into the well. Let stand until the yeast begins to act, about 5 minutes.
2. 2 Pour 2 tablespoons oil into the well. Stir the center of the mixture with a wooden spoon, gradually widening the are you are stirring to incorporate all the flour.
3. 3 Turn dough out onto a floured surface, and knead just until smooth. Keep the dough soft.
4. 4 Pour 1/2 teaspoon oil into a clean bowl. Place the dough in the bowl, turning once to oil the top. Cover and let rise until doubled, 30 to 45 minutes.
5. 5 Grease a baking sheet with 1 teaspoon oil.
6. 6 Punch the dough down and transfer to the prepared baking sheet. Gently press dough out to a thickness of about 1/2 inch.
7. 7 Pour the remaining 1 1/2 teaspoons oil over the top of the dough. Use the handle end of a wooden spoon to dimple the dough at 1 1/2 inch intervals. Sprinkle with rosemary and Parmesan cheese. Place in a cold oven on the center shelf. Place a flat pan of hot water on the shelf below the bread. Let rise until doubled in size, 20 to 25 minutes.
8. 8 Turn the oven to 375 degrees F (190 degrees C). Bake the focaccia until browned on top, 20 to 25 minutes. Remove from the pan, and cool on a wire rack. Serve warm.

By Jack D

Ingredients

• ✓ rosemary
• basil
• oregano
• marjoram
• thyme
• red pepper flake

Instructions

1. 1 Gather all ingredients.
2. 2 Combine basil, oregano, rosemary, marjoram, thyme, and red pepper flakes in a food processor.
3. 3 Blend for 1 minute, or until desired consistency is achieved.

By Suzanne

Ingredients

• ✓ rosemary
• bread flour
• water
• sourdough starter discard
• olive oil
• sea salt
• water
• green olive
• cherry tomato
• salt

Instructions

1. 1 Mix 1/2 cup bread flour, 1/4 cup water, and sourdough discard together with a wooden spoon. Add a little flour to the bowl of a stand mixer. Add starter mixture and allow to rise in a warm area, without direct sunlight, until doubled in size, about 2 hours.
2. 2 Attach dough hook and begin to mix the starter. Add remaining flour, 3 tablespoons oil, and 1 teaspoon salt. Mix in enough of the remaining water until dough pulls from the sides of the bowl and forms a ball; you may not need the full 3/4 cup. Knead dough in the mixer for 5 minutes.
3. 3 Transfer dough to a work surface and knead by hand for 5 minutes. Score and cover with a cloth. Allow to rise in a draft-free place until doubled in volume, at least 2 hours, and up to overnight.
4. 4 Lightly oil a shallow 12x16-inch baking pan. Knead dough for 5 minutes. Spread into the pan using your hands. Whisk 1 tablespoon oil and 1 tablespoon water together. Sprinkle a little bit over the focaccia. Cover with plastic wrap and let rise until doubled in height.
5. 5 Preheat the oven to 400 degrees F (200 degrees C).
6. 6 Push into the focaccia with your fingertips, leaving indentations about 1 1/2 inches apart. Evenly distribute olives and cherry tomatoes on top, pushing them into the dough. Sprinkle rosemary leaves and flaked salt on top. Sprinkle a little more of the oil-water mixture on top.
7. 7 Bake in the preheated oven until browned and cooked through, 20 to 25 minutes. Drizzle olive oil on top before serving.

By Buckwheat Queen

Ingredients

• ✓ rosemary
• water
• chickpea flour
• olive oil
• salt
• black pepper

Instructions

1. 1 Whisk together lukewarm water and garbanzo flour in a large bowl until smooth. Cover the bowl with plastic wrap or a plate and let stand at room temperature for 2 hours. Skim off as much foam as possible from the top of batter. Whisk 3 tablespoons olive oil, kosher salt, and rosemary into batter until well combined.
2. 2 Preheat the oven to 500 degrees F (260 degrees C).
3. 3 Heat a 10-inch cast iron skillet over high heat until smoking hot. Pour remaining 2 tablespoons olive oil into the skillet and swirl to coat the bottom. Continue to heat until oil shimmers and a wisp of smoke rises from oil.
4. 4 Quickly pour batter into hot oil; carefully transfer the skillet to the preheated oven.
5. 5 Bake in the preheated oven until pancake is browned and crusty, 25 to 30 minutes. Transfer pancake immediately to a plate and cut into wedges. Garnish with freshly ground black pepper and serve hot.

By John Mitzewich

Ingredients

• ✓ rosemary
• olive oil
• chicken breast
• olive oil
• garlic
• tomato sauce
• italian seasoning
• cayenne pepper
• white sugar
• bay leaf
• red pepper flakes
• chickpea

Instructions

1. 1 Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
2. 2 Pour 1 tablespoon olive oil into the skillet. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the tomato sauce, Italian seasoning, cayenne pepper, sugar, bay leaf, and red pepper flakes to the skillet; stir. Return the chicken to the skillet; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes.
3. 3 Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more.

By Kristin Turrell

Ingredients

• ✓ rosemary
• salmon steak
• italian seasoning
• thyme
• salt
• pepper
• lime juice

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil grate.
2. 2 Season one side of each steak with the Italian seasoning, thyme, rosemary, salt, and pepper.
3. 3 Lay the steaks with the seasoned-side down on the prepared grill. Cook on grill until the flesh flakes, turning once, 7 to 8 minutes. Sprinkle each steak with lime juice to serve.

By Wolfman's Bro

Ingredients

• ✓ rosemary
• marsala wine
• ketchup
• garlic
• kosher salt
• black pepper
• skirt steak

Instructions

1. 1 Whisk wine, ketchup, garlic, salt, rosemary, and black pepper together in a large glass or ceramic bowl. Add skirt steak and turn to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for 8 hours to overnight.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Remove steak from marinade and shake off excess; discard marinade.
4. 4 Cook steak on the preheated grill until steak shines, 3 to 4 minutes per side. An instant-read thermometer inserted into center should read 130 degrees F (54 degrees C). Transfer to a plate; rest at least 5 minutes before slicing against the grain.

By John Mitzewich

Ingredients

• ✓ rosemary
• olive oil
• butter
• veal chop
• portobello mushroom
• chicken broth
• red wine

Instructions

1. 1 Heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. Add veal chops; cook until browned, 2 to 3 minutes per side.
2. 2 Add mushrooms; cook 1 minute. Add chicken broth and rosemary; cover, and simmer 10 minutes. Stir in red wine, increase heat; cook, uncovered, until sauce is reduced by half. Remove veal chops at any time to prevent over cooking, then returned to the skillet during the final 1 minute of cooking.
3. 3 Drizzle chops with remaining 1 tablespoon olive oil to serve.

By COOKINGQUEEN75

Ingredients

• ✓ rosemary
• tomato
• olive oil
• chickpea
• salt
• pepper
• acini di pepe pasta

Instructions

1. 1 Combine the tomatoes, olive oil and 1 1/2 cans of the beans in a large saucepan. Bring to a boil. Puree the remaining 1/2 can of garbanzo beans using a blender or food processor, and stir into the saucepan. Place the sprigs of rosemary into the pan without breaking off the leaves. The sprigs will be removed before serving.
2. 2 Add acini de pepe pasta and simmer until pasta is soft, stirring gently to prevent sticking. Remove rosemary, and season with salt and pepper.

By JENYRUT

Ingredients

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

Instructions

1. 1 Combine 5 tablespoons warm water, yeast, and sugar in a large bowl. Let stand until creamy, about 10 minutes.
2. 2 Add flour and 1/4 teaspoon salt to the yeast mixture; stir well to combine. Stir in 1 tablespoon additional water at a time, if necessary, until all flour is absorbed and mixture has pulled together into a dough. Turn out onto a lightly floured surface and knead until springy, 4 to 6 minutes.
3. 3 Lightly oil a large bowl. Place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
4. 4 Preheat the oven to 465 degrees F (240 degrees C). Lightly grease a baking sheet.
5. 5 Deflate dough and turn out onto a lightly floured surface. Knead briefly, then pat or roll dough into a sheet and transfer to the prepared baking sheet. Brush with remaining oil and make dimples across the surface with your fingertips. Sprinkle with rosemary leave and extra salt to taste.
6. 6 Bake in the preheated oven to desired crispness, about 10 minutes for light and fluffy or 20 minutes for crunchier and darker on the outside.

By Allrecipes Member

Ingredients

• ✓ rosemary
• ground beef
• onion
• pepper
• salt
• tomato
• tomato sauce
• tomato paste
• garlic
• thyme
• basil
• marjoram
• bay leaf

Instructions

1. 1 Heat a large, deep skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain excess fat.
2. 2 Add onion to beef in the skillet and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Season with pepper and salt. Stir in tomatoes, tomato sauce, tomato paste, and garlic; bring to a boil.
3. 3 Season with thyme, basil, rosemary, marjoram, and bay leaf. Reduce heat to low, cover, and simmer for 30 minutes.

By M A Burton

Ingredients

• ✓ rosemary
• mild sausage
• penne pasta
• tomato
• portobello mushroom
• red onion
• garlic
• red wine
• oregano
• thyme
• salt
• black pepper
• mozzarella cheese

Instructions

1. 1 Fill a pot with water and bring to a boil; cook the sausages in the boiling water until no longer pink in the center, about 40 minutes. Cut the sausages into bite-sized pieces.
2. 2 Fill a large pot with lightly-salted water and bring to a boil. Stir the penne into the water and return to a boil. Cook, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well.
3. 3 Combine the tomatoes, mushrooms, onion, garlic, wine, rosemary, oregano, thyme, salt, and pepper in a large skillet over medium heat; cook and stir until the liquid is reduced to about half its original volume, about 10 minutes. Add the sausage and the drained pasta to the mixture and continue cooking until the liquid is reduced to about one-quarter its original volume, 10 to 15 minutes more. Sprinkle the mozzarella cheese over the dish to serve.

By gmrfish

Ingredients

• ✓ rosemary
• garlic
• balsamic vinegar
• olive oil
• red pepper flakes
• salt
• black pepper

Instructions

1. 1 Place the garlic, balsamic vinegar, olive oil, red pepper flakes, rosemary, and salt and pepper into a shallow bowl in that order. To serve, spoon small amount onto bread.

By kalesdad

Ingredients

• ✓ rosemary
• butter
• olive oil
• onion
• garlic
• ground beef
• mild sausage
• italian seasoning
• salt
• oregano
• black pepper
• water
• tomato puree
• tomato paste

Instructions

1. 1 Heat butter and olive oil together with onion and garlic in a large pot over medium heat; cook and stir ground beef and sausage in the onion mixture until browned and crumbly, 10 to 15 minutes. Stir Italian seasoning, salt, rosemary, oregano, and black pepper into ground beef-sausage mixture; simmer for 20 minutes.
2. 2 Pour water, tomato puree, and tomato paste into ground beef-sausage mixture; simmer, stirring occasionally, over low heat until flavors have combined, at least 2 hours.

By Dog Fish Head aka Fabius

Ingredients

• ✓ rosemary
• butter
• parmesan cheese
• garlic salt
• basil
• thyme
• garlic powder
• bread

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Mix butter, Parmesan, garlic salt, rosemary, basil, thyme, and garlic powder together in a small bowl. Spread 1/2 of the mixture onto each piece of French bread. Sprinkle with additional Parmesan cheese if desired. Transfer bread, seasoned-side up, to a medium baking sheet.
3. 3 Bake in the preheated oven until the edges are very lightly browned, 10 to 12 minutes.

By Sarah

Ingredients

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

Instructions

1. 1 Combine the olive oil, garlic, oregano, salt, rosemary, basil, and pepper in a skillet over medium heat; cook until the garlic begins to sizzle, about 5 minutes. Remove immediately from heat.

By Delores