Type what you have

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
• butter
• white sugar
• egg
• whole wheat flour
• all-purpose flour
• baking powder

Instructions

1. 1 Beat the butter and sugar together in a bowl until creamy and smooth, and stir in the egg until well incorporated. Stir in the whole wheat flour, all-purpose flour, rosemary, and baking powder until well blended. Cut the dough into 2 equal-sized pieces, and shape each piece into a log about 1 1/4-inch in diameter. Wrap the logs in plastic wrap, and refrigerate at least 2 hours, or place in freezer for about 1 hour.
2. 2 Preheat an oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
3. 3 Cut the logs of dough into thin slices, 1/8 to 1/4-inch thick. Place the slices on the prepared baking sheets, and bake in the preheated oven until the cookies are set and the edges turn golden brown, 10 to 12 minutes. Cool for 1 minute on baking sheets before removing to wire racks to finish cooling.

By sueb

Ingredients

• ✓ rosemary
• all-purpose flour
• white sugar
• lime
• butter
• white sugar
• egg
• avocado

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Mix flour, 1/2 cup sugar, rosemary, and lime zest together in a bowl. Cut butter into flour mixture with a pastry cutter until clumps are small. Set aside 1 cup of the flour mixture for later use; press remaining flour mixture in an even layer into the bottom of the prepared baking dish.
3. 3 Bake in preheated oven until the crust sets, about 10 minutes.
4. 4 Mix 1/2 cup of the reserved flour mixture with 1 1/2 cup sugar, lime juice, eggs, and mashed avocado in a bowl until mostly smooth; spread over the baked crust. Top with the remaining 1/2 cup of the reserved flour mixture.
5. 5 Bake in oven until set, about 25 minutes more. Cool completely before cutting into 48 bars. Cover with plastic and refrigerate.

By sueb

Ingredients

• ✓ rosemary
• parsnip
• olive oil
• apple
• pear
• leek
• balsamic vinegar
• chicken stock

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Toss parsnips with 2 tablespoons olive oil in a bowl; spread parsnips onto a baking sheet.
3. 3 Bake in the preheated oven until slightly tender, 20 to 25 minutes. Reduce oven heat to 350 degrees F (175 degrees C).
4. 4 Toss apples and pears with 2 tablespoons olive oil in a bowl. Push parsnips to one side of the baking sheet and spread apples and pears onto the other side of the baking sheet.
5. 5 Bake in the oven until fruit is soft and caramelized, 15 to 20 minutes.
6. 6 Heat remaining olive oil in a large pot over medium heat. Cook and stir leeks in hot oil until leeks are soft, about 5 minutes. Sprinkle balsamic vinegar over leeks. Stir parsnips, apples, pears, chicken stock, and rosemary into leeks. Bring to a simmer and cook until fruits and vegetables are completely tender and easily mashed against the side of the pot, about 20 minutes.
7. 7 Puree vegetable mixture using an immersion blender (or blend in batches in a blender) until soup has an applesauce-like consistency.

By BigShotsMom

Ingredients

• ✓ rosemary
• all-purpose flour
• baking powder
• baking soda
• butter
• sugar
• vanilla extract
• egg
• sour cream
• orange zest

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and lightly flour a 9x5-inch loaf pan.
2. 2 Whisk flour, baking powder, and baking soda together in a bowl.
3. 3 Beat butter in a bowl using an electric mixer until smooth and creamy, about 30 seconds. Gradually beat sugar into butter until light and fluffy; add vanilla extract and beat until incorporated. Beat eggs, 1 at a time, into creamed butter mixture, beating about 1 minute after each addition.
4. 4 Beat flour mixture, alternating with sour cream, into creamed butter mixture with the electric mixer on low until batter is just combined. Stir orange zest and rosemary into batter; pour into the prepared loaf pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By dieselanne

Ingredients

• ✓ rosemary
• all-purpose flour
• sugar
• salt
• butter
• apple
• butter
• all-purpose flour
• white sugar
• brown sugar
• water
• thyme

Instructions

1. 1 Whisk flour, sugar, and salt together in a large bowl. Place in the freezer for 30 minutes.
2. 2 Fill a 1-cup liquid measuring cup with water. Drop in 3 ice cubes; set aside.
3. 3 Remove butter and flour mixture from freezer. Grate butter into the flour mixture quickly. Toss using a spatula or an electric mixer to incorporate the grated butter. Drizzle 1/2 cup ice water into the bowl and mix, adding a little more water at a time until dough begins to form large clumps. Gather and lightly knead clumps of dough together into a mound using your hands.
4. 4 Divide dough in 1/2 and wrap each portion separately in plastic wrap. Refrigerate for at least 1 hour.
5. 5 When ready to bake, roll dough out on a lightly floured surface and place bottom crust into a 9-inch pie pan. Roll out second crust and slice dough into long, 3/4-inch wide strips using a rotary pizza cutter.
6. 6 Preheat the oven to 425 degrees F (220 degrees C).
7. 7 Fill bottom pie crust with apples. Cover with dough strips, weaving into a lattice crust; crimp edges to seal. Place pie in the refrigerator.
8. 8 Melt butter in a saucepan over medium heat. Stir in flour to form a paste. Add white sugar, brown sugar, water, rosemary, and thyme. Bring to a boil. Reduce heat quickly and let simmer until rosemary and thyme are very aromatic and sauce has thickened, 5 to 7 minutes.
9. 9 Take pie out of the refrigerator and gently and slowly pour caramelized liquid over the crust, distributing it as evenly as possible so that some liquid gets into all openings of the lattice.
10. 10 Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C).
11. 11 Continue baking until apples are soft, 35 to 45 minutes. Remove pie from the oven and let cool on a wire rack before serving.

By stefbc7

Ingredients

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

Instructions

1. 1 Gather the ingredients. Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine butter, ½ cup sugar, rosemary, salt, and vanilla extract in a large bowl using the back of a spatula or spoon, slowly incorporating ingredients until butter has softened somewhat and ingredients come together.
3. 3 Rub flour into butter mixture, using floured hands and fingertips, rubbing mixture together, until floury crumbs become buttery crumbs, about 1 to 2 minutes. Press mixture together until forms a dough ball.
4. 4 Transfer dough to a lightly floured work surface; press into a disk, then into a ½-inch-thick rectangle. Cover with a piece of plastic wrap. Flatten dough to ¼-inch-thick using a flat pan or rolling pin. Reshape into a 5x12-inch rectangle.
5. 5 Cut dough lengthwise into 5 even strips, about 1-inch wide, trimming excess dough if necessary. Cut each strip into 6 even squares (you can roll out scraps to form more cookies if necessary). Transfer cookies to the prepared baking sheet. Sprinkle each cookie with 1 pinch sugar. Poke 4 rows of holes into each cookie using a fork.
6. 6 Bake in the preheated oven until golden brown, about 50 minutes.
7. 7 Cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
8. 8 Enjoy!

By John Mitzewich

Ingredients

• ✓ rosemary
• pie crust
• all-purpose flour
• brown sugar
• butter
• rhubarb
• strawberry
• white sugar
• cornstarch
• lemon juice
• lemon thyme

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line pie crust with a double layer of aluminum foil and a layer of pie weights or dried beans.
2. 2 Mix together flour and brown sugar in a bowl. Add cold butter cubes and cut in with your fingers until mostly combined with flour mixture, allowing some medium-sized chunks of butter to remain. Place crumble mixture in the freezer.
3. 3 Bake pie crust in the preheated oven until edge of crust is slightly browned, about 8 minutes. Remove from the oven, carefully remove the foil and weights, and set aside. Leave oven on.
4. 4 Combine rhubarb, strawberries, white sugar, cornstarch, lemon juice, thyme, and rosemary in a large bowl; mix until fruit is well coated, and transfer mixture into the pie crust. Remove crumble mixture from the freezer and sprinkle over top.
5. 5 Bake until filling is bubbly and crumble mixture has melted and browned, about 25 minutes. Allow to cool slightly before cutting.

By Buckwheat Queen

Ingredients

• ✓ rosemary
• olive oil
• all-purpose flour
• spelt flour
• active dry yeast
• kosher salt
• water
• cornmeal
• sea salt

Instructions

1. 1 Gather all your ingredients.
2. 2 Grease a large bowl with olive oil.
3. 3 Combine all-purpose flour, spelt flour, yeast, and kosher salt in the bowl of a stand mixer fitted with a dough hook. Add water and knead until dough is smooth, elastic, wet, and sticky, about 5 minutes. Transfer dough to the prepared bowl. Cover and let rise on the counter for 30 minutes.
4. 4 Uncover the dough. Wet one hand and grab one side of the dough in the bowl. Pull it up slightly and fold it in towards the center. Repeat this folding technique 6 or 7 more times, turning the bowl slightly in between each fold. Cover and let rest for 30 minutes.
5. 5 Repeat Step 3 (above) two more times. Dough will have rested for a total of 2 hours.
6. 6 Bake the Fougasse
7. 7 Repeat folding technique once more. Cover and place in the refrigerator for 12 to 24 hours.
8. 8 When ready to bake, line a sheet pan with a silicone liner; sprinkle some flour on the liner.
9. 9 Transfer dough to a lightly floured surface and pat or press it into an oval shape, flouring lightly as necessary. Cut the oval in half lengthwise into two equal portions.
10. 10 Shape fougasse: On one piece of dough, fold one end in over the center third, then fold the other end in over top. Dough should resemble a triangle. Transfer dough to the prepared pan. Repeat with the second piece of dough.
11. 11 Cover both triangles with an oiled piece of plastic wrap and let sit until dough warms up, 30 minutes to 1 hour.
12. 12 Line two baking sheets with parchment paper; generously sprinkle cornmeal on the parchment. Remove plastic from the dough.
13. 13 Transfer one piece of dough to a lightly floured surface. Sprinkle some flour over top and use a rolling pin and your hands to stretch the triangle until it's ½- to ¾-inch thick. Sprinkle rosemary over top and press it into the dough. Transfer dough to one of the parchment-lined baking sheets.
14. 14 Use a pizza wheel to cut through the dough in a vertical line up the center of the triangle; do not cut through the top and bottom edges. Pull dough apart to spread open the cut.
15. 15 Make two more cuts at the top, one on each side from the center going out toward the edge, making sure you don't cut through the edges. Pull dough gently to spread it out. Make four more cuts, two in the middle, and two at the bottom, and pull dough apart. Make two more small cuts at the bottom. You will have one long cut in the center and 4 going down each side, so the fougasse will resemble a leaf. Cover with oiled plastic wrap and let proof for 30 to 60 minutes.
16. 16 Repeat Steps 6 to 8 (above) to shape and proof the remaining dough.
17. 17 Preheat the oven to 450 degrees F (230 degrees C). Remove plastic wrap from one fougasse. Brush olive oil over the entire surface and sprinkle with sea salt.
18. 18 Bake in the center of the preheated oven until beautifully browned, about 20 minutes.
19. 19 Transfer to a rack to cool. Repeat Steps 11 and 12 (above) to bake remaining fougasse.
20. 20 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ rosemary
• blackberry
• salt
• baking powder
• white whole wheat flour
• vanilla extract
• lemon zest
• egg yolk
• egg
• confectioners sugar
• butter
• salt
• vanilla extract
• brown sugar
• butter
• rolled oat
• white whole wheat flour
• cooking spray

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch baking dish with parchment paper, leaving an overhang on two sides.
2. 2 Combine 1/2 cup white whole wheat flour, oats, 6 tablespoons butter, brown sugar, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt in a small bowl; mix with a fork to make a crumbly topping. Place in the refrigerator.
3. 3 Combine 1/2 cup butter and confectioners' sugar in a bowl; beat with an electric mixer until light and creamy. Add eggs and egg yolk one at a time, mixing well after each addition. Beat in lemon zest, rosemary, and 1/2 teaspoon vanilla extract.
4. 4 Mix 3/4 cup white whole wheat flour, baking powder, and 1/8 teaspoon salt together in a separate bowl. Add to the creamed butter mixture in 2 to 3 batches, mixing well after each addition, until a thick dough forms.
5. 5 Spread dough in the bottom of the prepared pan. Arrange blackberries evenly on top. Stir crumb topping and sprinkle evenly over blackberries. Press down gently to pack topping down.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Transfer to a wire rack; let cool for 1 hour.
7. 7 Lift bars out of the pan using the parchment paper edges. Cut into 12 pieces using a long serrated knife.

By Anne J

Ingredients

• ✓ rosemary
• lamb chop
• olive oil
• garlic
• sea salt
• black pepper
• mint jelly

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Cut away excess fat from lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Season lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet.
3. 3 Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.
4. 4 Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side.

By Lucky Noodles

Ingredients

• ✓ rosemary
• olive oil
• lemon
• garlic
• thyme
• oregano
• chicken

Instructions

1. 1 Mix olive oil, lemon juice, garlic, rosemary, thyme, and oregano in a glass dish. Place chicken pieces in the mixture; cover and marinate in the refrigerator for 2 to 3 hours.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Place chicken on the grill, and discard the marinade. Cook until chicken is no longer pink at the bone and the juices run clear, about 15 minutes per side (smaller pieces will not take as long). An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Karen

Ingredients

• ✓ rosemary
• plain yogurt
• feta cheese
• basil
• sun-dried tomato
• lemon zest
• lemon juice
• oregano
• salt
• black pepper
• chicken breast
• red onion
• green bell pepper

Instructions

1. 1 In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours in the refrigerator.
2. 2 Preheat an outdoor grill for high heat.
3. 3 Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture.
4. 4 Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.

By katplusgoll

Ingredients

• ✓ rosemary
• olive oil
• oregano
• dill weed
• garlic powder
• onion powder
• paprika
• chicken
• cornish game hen

Instructions

1. 1 Preheat the air fryer to 390 degrees F (200 degrees C).
2. 2 Whisk together olive oil, oregano, dill, garlic powder, onion powder, rosemary, and paprika together. Brush mixture on all sides of the hen, paying particular attention the the wings and legs.
3. 3 Place hen in the basket of the air fryer and cook for 30 minutes. Transfer to a cutting board and let rest 10 minutes before serving.

By Soup Loving Nicole

Ingredients

• ✓ rosemary
• potato
• water
• olive oil
• lemon juice
• garlic
• chicken bouillon
• thyme
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Arrange potatoes evenly in the bottom of a medium baking dish.
3. 3 Mix water, olive oil, lemon juice, garlic, bouillon cubes, thyme, rosemary, and pepper together in a small bowl. Pour mixture over potatoes.
4. 4 Cover and bake in the preheated oven, turning occasionally, until potatoes are tender yet firm, 1 ½ to 2 hours.

By Cathie

Ingredients

• ✓ rosemary
• olive oil
• lemon juice
• oregano
• garlic
• tarragon
• chicken
• salt
• black pepper

Instructions

1. 1 Whisk olive oil, lemon juice, oregano, garlic, rosemary, and tarragon together in a measuring cup.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Place chicken on a rimmed baking sheet. Pour 1/2 of the oil mixture over the chicken and reserve the remaining 1/2. Using your hands, massage the oil mixture into the chicken skin. Season with salt and pepper.
4. 4 Grill chicken skin-side up over indirect heat for 50 minutes. Move chicken over direct heat and grill 5 minutes. Carefully flip chicken over skin-side down and grill until skin is brown and crispy, about 5 more minutes. Transfer chicken to a serving platter and let rest for 10 minutes.
5. 5 Drizzle reserved oil mixture over the chicken. Carve and serve.

By Soup Loving Nicole

Ingredients

• ✓ rosemary
• chicken breast
• oregano
• feta cheese
• brine
• water
• garlic
• olive oil
• black pepper
• lemon

Instructions

1. 1 Pound chicken to an even 1-inch thickness and place in a gallon-sized resealable bag.
2. 2 Lightly crush oregano and rosemary sprigs using the back of a knife or a meat mallet so they are lightly bruised but still whole. Place on top of chicken.
3. 3 Combine feta cheese, brine, water, and garlic in a blender and process until smooth. Pour brine mixture over chicken, seal the bag, and refrigerate for 8 hours to overnight.
4. 4 Preheat the oven to 400 degrees F (200 degrees C).
5. 5 Remove chicken from brine and pat dry. Brush with olive oil place in a large baking dish. Season with black pepper and place a lemon slice on each breast.
6. 6 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 22 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By France Cevallos

Ingredients

• ✓ rosemary
• olive oil
• cumin
• garlic
• red wine vinegar
• oregano
• marjoram
• salt
• pepper
• venison
• pita bread

Instructions

1. 1 Whisk olive oil, cumin, garlic, vinegar, oregano, marjoram, rosemary, salt, and pepper together in a large glass or ceramic bowl. Add venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours.
2. 2 Heat a large skillet over medium-high heat. Working in batches of 1/2 pound at a time, add venison and cook until browned on the outside and no longer pink on the inside, about 8 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
3. 3 Pile onto warmed pitas to serve.

By ChefStubb's

Ingredients

• ✓ rosemary
• black pepper
• salt
• oregano
• garlic powder
• onion powder
• cardamom
• coriander
• chicken breast
• vegetable oil
• lemon
• water
• couscous
• cucumber
• sour cream
• greek yogurt
• lemon
• olive oil
• garlic
• mint
• dill
• salt
• black pepper
• broccoli
• red onion
• cucumber
• tomato
• kalamata olive
• parsley
• feta cheese

Instructions

1. 1 Mix rosemary, black pepper, salt, oregano, garlic powder, onion powder, cardamom, and coriander together in a small bowl. Place chicken on a plate and season with spice mixture. Heat vegetable oil in a saucepan over medium heat until it starts to shimmer, 2 to 3 minutes. Add seasoned chicken to the pan and cook, covered, 4 to 5 minutes. Flip chicken over and cook, uncovered, until browned on the outside and no longer pink on the inside, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Squeeze lemon juice over chicken and allow to cool 5 minutes. Slice into strips.
2. 2 While chicken cooks, bring water to a boil in a saucepan and add salt to taste. Add couscous, stir once, and cover. Remove saucepan from heat and let couscous steam for 5 minutes. Fluff with a fork.
3. 3 Mix cucumber, sour cream, yogurt, lemon juice, olive oil, garlic, mint, dill, salt, and black pepper together in a bowl until tzatziki sauce is just combined.
4. 4 Divide cooked couscous between 4 bowls. Top with cooked chicken, tzatziki sauce, broccoli, onion, cucumber, tomatoes, olives, parsley, and feta cheese. Serve immediately or store in airtight containers to reheat later.

By Kim

Ingredients

• ✓ rosemary
• onion
• ground lamb
• ground beef
• garlic
• oregano
• cumin
• marjoram
• thyme
• black pepper
• salt
• cooking spray

Instructions

1. 1 Gather all ingredients.
2. 2 Pulse onion in a food processor until finely chopped, about 5 (1-second) pulses. Scoop onions onto the center of a towel, gather up the towel ends, and squeeze to remove liquid.
3. 3 Combine onions, lamb, beef, garlic, oregano, cumin, marjoram, rosemary, thyme, pepper, and salt in a large bowl. Mix with your hands until well combined. Cover and refrigerate 1 to 2 hours to allow the flavors to blend. Preheat the oven to 325 degrees F (165 degrees C). Evenly coat a 9x5-inch loaf pan with cooking spray.
4. 4 Working in 2 batches if necessary, place meat mixture into a food processor and pulse until finely chopped and the texture feels tacky, about 1 minute.
5. 5 Transfer mixture into prepared loaf pan, and pack down to make sure there are no air pockets. Line a medium roasting pan with a damp kitchen towel. Place the loaf pan in the center of the towel-lined roasting pan, and transfer it into the preheated oven. Carefully pour boiling water into the roasting pan until it comes halfway up the sides of the loaf pan.
6. 6 Bake in the preheated oven until gyro meat is no longer pink in the center, about 1 hour to 1 hour 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
7. 7 Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.
8. 8 Serve and enjoy!

By The Dread Pirate Paramour

Ingredients

• ✓ rosemary
• ground lamb
• ground beef
• onion
• garlic
• oregano
• kosher salt
• black pepper
• cumin
• paprika
• cinnamon
• cayenne pepper
• bread crumb
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish. Line with parchment paper that extends up the sides. Turn the parchment paper over so the oiled side is up.
2. 2 Place ground lamb and beef in a mixing bowl. Add onions, garlic, rosemary, oregano, salt, pepper, cumin, paprika, cinnamon, cayenne pepper, and bread crumbs. Mix until well combined. Transfer to prepared baking dish and press the meat mixture firmly into the dish in an even layer that extends to the edges. Meat mixture should be packed and fairly dense.
3. 3 Bake in preheated oven until nicely browned, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cool to room temperature. Transfer to a plate. Cover with plastic wrap and refrigerate until chilled, 1 to 2 hours.
4. 4 Transfer meat to a cutting board. Cut into 3 pieces crosswise. Slice each piece into 1/8-inch thick slices as you need them.
5. 5 Heat oil in a skillet over medium-high heat. Cook slices until browned, about 2 minutes per side.

By John Mitzewich

Ingredients

• ✓ rosemary
• lemon pepper
• marjoram
• basil
• thyme
• white wine
• water
• olive oil
• salad dressing
• garlic
• lemon
• lemon zest
• potato

Instructions

1. 1 In a small bowl, mix the lemon pepper, marjoram, basil, thyme, and rosemary. In a separate bowl, mix the wine, water, olive oil, dressing, garlic, lemon juice, lemon zest, and 1/2 the seasoning mixture. Pour into a medium glass baking dish. Place potatoes in the dish, coat with the mixture, and sprinkle with remaining seasonings. Cover, and refrigerate 8 hours, or overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Bake potatoes 1 hour and 15 minutes in the preheated oven, basting once half way through the bake time.

By MADDIE

Ingredients

• ✓ rosemary
• salt
• garlic powder
• basil
• oregano
• cinnamon
• black pepper
• parsley
• dill weed
• marjoram
• cornstarch
• thyme
• nutmeg

Instructions

1. 1 Gather the ingredients.
2. 2 Place salt, garlic powder, basil, oregano, cinnamon, black pepper, parsley, rosemary, dill, marjoram, cornstarch, thyme, and nutmeg in a small bowl; mix well.
3. 3 Transfer to an airtight container for storage.

By Misty Jane Pilgrim

Ingredients

• ✓ rosemary
• water
• olive oil
• lemon juice
• dill
• chicken bouillon
• garlic
• thyme
• oregano
• salt
• black pepper
• potato

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir water, olive oil, lemon juice, dill, chicken bouillon, garlic, thyme, rosemary, oregano, salt, and pepper together in a bowl until smooth.
3. 3 Spread potato wedges into a baking dish. Drizzle the seasoning mixture over the potatoes. Cover the dish with aluminum foil.
4. 4 Bake in preheated oven, turning occasionally, until the potato wedges are soft in the center, 90 minutes to 2 hours.

By leeann

Ingredients

• ✓ rosemary
• chicken thigh
• russet potato
• lemon juice
• olive oil
• garlic
• oregano
• salt
• black pepper
• cayenne pepper
• chicken broth
• oregano

Instructions

1. 1 Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
2. 2 Place chicken and potatoes in a large bowl. Add lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and cayenne. Toss until chicken and potatoes are evenly coated.
3. 3 Place chicken pieces skin-side up in the prepared pan. Tuck potato pieces around chicken. Drizzle with 2/3 cup chicken broth. Spoon any remaining marinade from the bowl over chicken and potatoes.
4. 4 Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, then place chicken skin-side up again.
5. 5 Continue baking until chicken is browned and cooked through, about 25 minutes more; an instant-read thermometer inserted near the bone should register 165 degrees F (74 degrees C).
6. 6 Transfer chicken to a serving platter and keep warm; leave potatoes in the pan.
7. 7 Turn on the broiler, or set oven to highest heat. Toss potatoes again to coat in pan juices. Place the pan under the broiler and broil until potatoes are crisped, about 3 minutes.
8. 8 Transfer potatoes to the platter with chicken.
9. 9 Place the roasting pan on the stovetop over medium heat. Add the remaining 1/3 cup chicken broth and scrape up browned bits from the bottom of the pan.
10. 10 Strain pan juices into a measuring cup and pour over chicken and potatoes.
11. 11 Sprinkle with fresh oregano. Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ rosemary
• chuck roast
• olive oil
• sugar
• onion
• tomato paste
• red wine
• red wine vinegar
• garlic
• pickling spice
• bay leaf
• cinnamon stick
• salt
• pepper

Instructions

1. 1 In a large soup pot, cook beef in oil until beef is browned. Remove beef, and set aside. Mix sugar into the drippings, add onions, and cook until golden. Remove onions from pan.
2. 2 Return beef to the pot, and place onions on top. Mix the tomato paste, wine, and wine vinegar together, and add to saucepan. Place the garlic, pickling spices, bay leaf, cinnamon, and rosemary in a spice bag; add to the pan. Season with salt and pepper. Cover, and simmer for 2 to 3 hours, adding more liquid if necessary.

By Kathy Bezemes Walstrom

Ingredients

• ✓ rosemary
• potato
• green onion
• olive oil
• red wine vinegar
• lemon juice
• garlic powder
• onion powder
• salt
• black pepper
• oregano
• white sugar
• red pepper

Instructions

1. 1 Place red potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain and chill in freezer until cold, about 30 minutes.
2. 2 Slice potatoes into chunks and place in a large salad bowl; toss potatoes with green onion.
3. 3 Whisk olive oil, red wine vinegar, lemon juice, garlic powder, onion powder, salt, black pepper, oregano, sugar, rosemary, and red pepper in a bowl. Pour dressing over potatoes and toss to caot. Serve immediately or chill until serving time.

By UAReba

Ingredients

• ✓ rosemary
• olive oil
• beef stew meat
• onion
• garlic
• tomato
• cinnamon stick
• bay leaf
• nutmeg
• black pepper
• salt
• red wine
• vinegar
• ketchup
• shallot

Instructions

1. 1 Heat 2 tablespoons oil in a large skillet over high heat. Add beef, onion, and garlic; cook and stir until meat is browned on all sides and onion is translucent, 6 to 8 minutes. Add tomatoes, cinnamon stick, bay leaves, rosemary, pepper, and salt. Cook over medium heat, stirring occasionally, for about 3 minutes. Stir in wine and vinegar.
2. 2 Pour beef mixture into a slow cooker and stir in ketchup. Cover and cook on Low until beef is tender, 6 to 8 hours.
3. 3 Meanwhile, heat remaining 1 tablespoon oil in a skillet. Add shallots and sauté until soft, 3 to 4 minutes. Add cooked shallots to stew for the last 1 to 2 hours of cooking.
4. 4 Remove and discard cinnamon stick, bay leaves, and rosemary sprig before serving.

By Allrecipes Member

Ingredients

• ✓ rosemary
• brown lentil
• olive oil
• onion
• carrot
• garlic
• water
• bay leaf
• oregano
• tomato paste
• salt
• black pepper
• olive oil
• red wine vinegar

Instructions

1. 1 Place lentils in a large saucepan; add enough water to cover by 1 inch. Bring water to a boil and cook for 10 minutes; drain.
2. 2 Heat olive oil in a saucepan over medium heat. Add onion, carrot, and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Pour in lentils, then add 1 quart water, bay leaves, oregano, and rosemary. Bring to a boil. Cover and reduce heat to medium-low; simmer for 10 minutes.
3. 3 Stir in tomato paste; season with salt and pepper. Cover and simmer, stirring occasionally, until lentils have softened, 30 to 40 minutes. Add additional water if soup becomes too thick. Drizzle with olive oil and red wine vinegar to serve.

By Diana Moutsopoulos

Ingredients

• ✓ rosemary
• long grain white rice
• water
• onion
• garlic
• parsley
• oregano
• dill
• coriander
• kosher salt
• black pepper
• ground lamb
• green bell pepper
• tzatziki sauce
• feta cheese
• tomato

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place 1/2 cup rice in a container and cover with water. Allow to soak for the 15 or 20 minutes, and drain well.
3. 3 Combine onion, garlic, rosemary, parsley, oregano, dill, coriander, salt, and pepper in a large bowl; stir to combine. Add ground lamb and drained rice. Using your hands, mix well until ingredients are evenly distributed.
4. 4 Slice bell peppers in half, top to bottom, and remove membranes and seeds. Evenly divide lamb mixture amongst each of the bell pepper halves. Set stuffed peppers in a shallow baking dish.
5. 5 Bake in the preheated oven until filling is cooked through, about 40 minutes. An instant-read thermometer inserted into the filling should read 160 degrees F (71 degrees C). Allow to cool slightly, and garnish with tzatziki (see note). Sprinkle feta cheese crumbles and chopped tomatoes evenly over the stuffed peppers before serving.

By Bibi