Type what you have

Ingredients

• ✓ rosemary
• almond milk
• salt
• oat
• banana
• flaxseed
• blueberry
• lemon juice

Instructions

1. 1 Combine almond milk, rosemary, and salt in a saucepan over medium-high heat; bring to a boil. Stir in oats, banana, and flaxseed. Reduce heat to medium and cook until most of the liquid has been absorbed, 4 to 5 minutes.
2. 2 Add blueberries and lemon juice to the pan. Continue to cook until desired consistency is reached, 1 to 2 minutes more.

By Tammy Lynn

Ingredients

• ✓ rosemary
• potato
• butter
• salt
• pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 In a hot skillet, melt butter. Stir in rosemary, salt, and pepper. Add potatoes and coat potatoes evenly with melted butter.
3. 3 Arrange potatoes in a single layer on a baking pan.
4. 4 Bake in the preheated oven until potatoes are golden brown, 20 to 25 minutes, tossing them occasionally to ensure that they brown on all sides.

By DJ Williams

Ingredients

• ✓ rosemary
• ground pork
• sage
• thyme
• salt
• black pepper
• nutmeg
• cayenne pepper
• red pepper flakes

Instructions

1. 1 Mix ground pork, sage, thyme, salt, pepper, rosemary, nutmeg, cayenne pepper, and red pepper flakes in a bowl with your hands until thoroughly combined. Form into 8 patties.
2. 2 Working in batches, cook patties in a large skillet over medium heat until browned, 8 to 10 minutes. Flip patties and continue to cook until browned on the other side, 5 to 8 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By sammyc14

Ingredients

• ✓ rosemary
• chicken broth
• water
• rolled oat
• soy sauce
• sriracha sauce
• garlic
• butter
• egg
• sriracha sauce

Instructions

1. 1 Combine chicken broth, water, oats, soy sauce, 1 tablespoon Sriracha, rosemary, and garlic in a multi-functional pressure cooker (such as Instant Pot®). Stir well. Close and lock the lid.
2. 2 Select High pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 While oatmeal is cooking, melt butter in a nonstick skillet over medium heat. Add eggs to the skillet and cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
5. 5 Spoon the oatmeal mixture into 2 bowls, top each with a fried egg and remaining Sriracha sauce.

By lutzflcat

Ingredients

• ✓ rosemary
• steel-cut oat
• water
• almond milk
• apple
• date
• vanilla extract
• cinnamon
• salt
• pecan

Instructions

1. 1 Place oats into a multi-functional pressure cooker (such as Instant Pot®). Add water, almond milk, apple, dates, rosemary, vanilla extract, cinnamon, and salt. Stir until ingredients are just combined. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Let sit for 5 minutes before releasing pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3. 3 Stir cooked oatmeal and top with chopped pecans.

By Tammy Lynn

Ingredients

• ✓ rosemary
• coconut milk
• butternut squash
• maple syrup
• cinnamon
• ginger
• nutmeg
• sea salt
• pistachio nut
• cranberry sauce
• orange

Instructions

1. 1 Place coconut milk, squash, maple syrup, cinnamon, rosemary, ginger, nutmeg, and salt, in that order, in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use an immersion blender or hand mixer to blend mixture. Divide among bowls and top with pistachios, cranberry sauce, and orange zest.

By Angela Sackett Superhotmama

Ingredients

• ✓ rosemary
• olive oil
• russet potato
• sweet onion
• sweet chicken sausage
• apple
• cranberry
• salt
• black pepper
• fennel seed
• red pepper flakes

Instructions

1. 1 Heat oil in a large saute pan over medium-high heat. Add potatoes and onion and cook until potatoes are slightly brown and onions are translucent, 12 to 15 minutes.
2. 2 Heat a small saute pan over medium-high heat. Saute sausage, apple, cranberries, salt, black pepper, fennel, rosemary, and red pepper flakes for 5 minutes. Add to potato mixture and serve.

By SunnyDaysNora

Ingredients

• ✓ rosemary
• olive oil
• sweet potato
• salt
• black pepper
• onion
• cumin
• cayenne pepper
• chorizo sausage

Instructions

1. 1 Heat oil in a skillet over medium heat. Add sweet potato; cook and stir, lowering heat if necessary to avoid burning, about 5 minutes. Season with rosemary, salt, and black pepper; cook until potato begins to soften, about 5 minutes more.
2. 2 Stir in onion, cumin, and cayenne pepper; cook until onion is soft, 5 to 7 minutes. Add chorizo; increase heat to medium-high. Cook and stir until potato is tender (not mushy) and brown, and chorizo becomes crisp, 1 to 2 minutes.

By dtreglia

Ingredients

• ✓ rosemary
• onion
• sugar
• sour cream
• dijon mustard
• butter
• egg
• milk
• salt
• baking soda
• baking powder
• sugar
• basil
• parsley
• parmesan cheese
• whole wheat flour
• all-purpose flour
• bacon

Instructions

1. 1 Place the bacon in a large, deep skillet and cook over medium-high heat until evenly browned, about 5 minutes per side. Drain the bacon slices on a paper towel-lined plate. Crumble once cooled.
2. 2 Preheat an oven to 200 degrees F (95 degrees C) to keep the finished waffles warm. Preheat a waffle iron and coat lightly with cooking spray.
3. 3 Combine the all-purpose flour, whole wheat flour, Parmesan cheese, parsley, rosemary, basil, sugar, baking powder, baking soda, and salt in a bowl. Whisk the milk, eggs, butter, and Dijon mustard together in a small bowl. Pour the wet mixture into the dry mixture and stir until just combined.
4. 4 Pour about 1/3 cup batter into each square of the preheated waffle iron; cook until golden, 3 to 4 minutes. Keep prepared waffles in the preheated oven until all are cooked.
5. 5 Stir the sour cream, sugar, and onion together in a small bowl. Drizzle the onion sauce evenly over the warm waffles. Sprinkle crumbled bacon over the waffles to serve.

By Ashley Hayden

Ingredients

• ✓ rosemary
• red potato
• egg
• parmesan cheese
• milk
• salt
• black pepper
• bacon
• tomato

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place potatoes in a microwave-safe bowl; cook in the microwave, stirring occasionally, until tender but still hold shape, 2 to 3 minutes.
3. 3 Whisk eggs, Parmesan cheese, milk, and half of the rosemary together in a bowl until smooth; season with salt and pepper.
4. 4 Saute bacon in a large oven-proof skillet over medium-high heat until almost crisp, 4 to 5 minutes. Remove about 1/4 cup of the bacon and set aside; drain all but 2 tablespoons bacon drippings from the skillet.
5. 5 Saute potatoes in the bacon drippings and remaining bacon until bacon is crisp, 1 to 2 minutes. Remove skillet from heat. Gently stir tomato and egg mixture into the potatoes. Sprinkle reserved bacon and remaining rosemary over egg mixture.
6. 6 Bake in the preheated oven until eggs are set and frittata is browned, about 40 minutes. Cut frittata into wedges.

By geekoman

Ingredients

• ✓ rosemary
• russet potato
• butter
• olive oil
• ground beef
• salt
• onion
• mushroom
• black pepper
• cayenne pepper
• red bell pepper
• poblano pepper
• green onion

Instructions

1. 1 Cut a 1/4-inch slice off the bottom each potato so it sits flat on a cutting board. Cut some more 1/4-inch slices straight down and then cut potatoes into sticks. Turn sticks and cut across to create a uniform dice. Transfer to a bowl of cold water.
2. 2 Combine butter and olive oil in a skillet over high heat until butter melts. Add ground beef and cook, breaking up with a flat-edge utensil, until crumbly, about 5 minutes.
3. 3 Drain potatoes and add to the beef with a nice pinch of salt. Reduce heat to medium-high and cook, stirring occasionally, until potatoes just start to soften, 5 to 7 minutes. Smooth mixture in the skillet and press against the bottom of the pan to help everything get nice and crusty.
4. 4 Stir in onions and mushrooms and add another pinch of salt. Cook, stirring occasionally, until onions and mushrooms have softened up and taken on some beautiful color, 5 to 7 minutes. Season with black pepper, cayenne, and rosemary.
5. 5 Add bell pepper, poblano pepper, and another pinch of salt. Cook until peppers are tender and the rest of the ingredients are dark and crispy, about 5 more minutes.
6. 6 Stir in green onions and cook for a few more minutes. Remove from the heat and serve.

By John Mitzewich

Ingredients

• ✓ rosemary
• sweet potato
• olive oil
• kosher salt
• garlic powder
• black pepper
• onion
• red bell pepper
• garlic
• pork sausage
• spinach
• mozzarella cheese
• egg
• milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Combine sweet potatoes with 2 tablespoons olive oil, 1 teaspoon kosher salt, garlic powder, and 1/2 teaspoon black pepper on a large baking sheet in a single, even layer; toss to coat well.
3. 3 Bake in the preheated oven until slightly browned, about 30 minutes.
4. 4 Meanwhile, heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and red pepper; cook and stir until translucent, 2 to 3 minutes. Add garlic and stir for 1 more minute. Transfer mixture to a medium mixing bowl.
5. 5 Heat the same skillet over medium-high heat. Add sausage; cook and break apart with a spatula until cooked through, 5 to 7 minutes. Drain sausage and add to the bowl with the veggie mixture. Add spinach, mozzarella cheese, and rosemary to the mixture.
6. 6 Gently whisk eggs, milk, and remaining kosher salt and black pepper together in a bowl until well combined. Pour over the sausage and veggie mixture and gently toss to combine.
7. 7 Place roasted potatoes in the bottom of the prepared baking dish. Pour the veggie and sausage mixture evenly over top.
8. 8 Bake, uncovered, in the preheated oven until eggs are set in the center, about 50 minutes. If the egg mixture starts to brown, put a loose sheet of aluminum foil over the baking dish to cover it.

By Ms Chef Esh

Ingredients

• ✓ rosemary
• arugula
• black pepper
• sea salt
• lemon juice
• garlic
• radish
• cucumber
• greek yogurt
• cottage cheese
• black pepper
• sea salt
• parmesan cheese
• heavy cream
• egg
• red bell pepper
• zucchini
• potato

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Bring a large pot of salted water to a boil. Blanch potatoes, zucchini, and bell pepper separately in the boiling water for about 1 minute each. Remove and rinse under cold water, then drain on paper towels.
3. 3 Whisk eggs, cream, Parmesan cheese, and rosemary together in a bowl until well combined. Season with salt and pepper.
4. 4 Transfer cooled, blanched vegetables into a round, fluted tart pan. Spread egg mixture evenly over the vegetables. Spoon cottage cheese evenly over the egg mixture.
5. 5 Bake in the center of the preheated oven until the center is no longer jiggly and the edges are golden brown, about 40 minutes. Remove from the oven.
6. 6 Mix Greek yogurt, cucumber, radishes, garlic, lemon juice, salt, and pepper for dip together until well combined.
7. 7 Serve frittata over arugula with dip on the side.

By chefdavidgeisser

Ingredients

• ✓ rosemary
• blackberry
• almond milk
• egg
• cheddar cheese
• maple syrup
• butter
• cooking spray
• salt
• thyme
• baking powder
• all purpose baking flour
• paprika
• garlic
• almond flour
• coconut flour
• black pepper
• salt
• orange
• chicken tender
• maple syrup
• red pepper flakes
• ancho chile powder
• blackberry

Instructions

1. 1 Muddle 4 blackberries in the bottom of a microwave-safe glass serving jar. Add chile powder and red pepper flakes, then maple syrup; stir syrup briskly until well combined.
2. 2 Place chicken in a large, shallow baking dish. Drizzle with orange juice and season liberally with salt and pepper. Refrigerate until needed. Whisk orange zest with coconut flour, almond flour, garlic, and paprika. Set dredging mixture aside.
3. 3 Mix gluten-free flour, baking powder, rosemary, thyme, and sea salt together in another bowl to start the waffle batter.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Preheat a waffle iron according to manufacturer's instructions and spray with cooking spray.
5. 5 Beat butter and maple syrup together in a bowl using an electric mixer until creamy. Add eggs 1 at a time. Gradually add the gluten-free flour mixture and milk in 3 alternating batches. Stir in Cheddar cheese just until combined. Pour batter into the preheated waffle iron. Cook until crisp and deeply brown, 6 to 8 minutes per waffle. Place waffles on a baking sheet and keep warm in the preheating oven while preparing chicken.
6. 6 Line another baking sheet with parchment paper. Gently shake excess orange juice off each chicken tender and press all sides into the reserved coconut flour mixture. Place coated chicken on the prepared baking sheet. Remove waffles from oven and keep warm.
7. 7 Bake chicken in the preheated oven, flipping halfway, until browned on both sides, about 20 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
8. 8 Microwave syrup until warm, about 1 minute. Top each waffle with a warm chicken tender or two and a handful of blackberries. Drizzle with the warmed spicy maple syrup.

By Angela Sackett Superhotmama

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