Type what you have

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
• ✓ rosemary
• water
• white sugar
• raspberry sorbet
• gin
• prosecco
• cranberry

Instructions

1. 1 Combine water, sugar, and rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat to low; let simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
2. 2 Strain syrup into a sterilized glass jar. Cover and refrigerate until completely chilled, at least 20 minutes.
3. 3 Drop sorbet into the bottom of a champagne flute. Pour 1 fluid ounce rosemary syrup and gin on top. Pour in Prosecco very slowly so that it does not overflow. Garnish with 1 cranberry and sprig of rosemary.

By Julie Hubert

Ingredients

• ✓ rosemary
• cranberry juice
• champagne
• orange liqueur
• cranberry

Instructions

1. 1 Pour cranberry juice into a Champagne flute and top with Champagne. Add orange liqueur. Garnish with rosemary sprig and sugared cranberries.

By ERIKIM21

Ingredients

• ✓ rosemary
• preserved lemon
• gin
• ice cube
• tonic water

Instructions

1. 1 Remove pulp from lemon with a sharp knife and discard, saving peel. Lightly rinse peel with cool water. Slice off a thin sliver of peel and set aside for garnish.
2. 2 Combine lemon peel and gin in a shaker. Muddle lemon until slightly crushed. Add 1 cup ice to the shaker, cover, and shake until chilled, 15 to 20 seconds.
3. 3 Fill a rocks glass with ice and strain cocktail over the ice. Top with tonic water. Garnish with lemon sliver and rosemary sprig.

By France Cevallos

Ingredients

• ✓ rosemary
• blackberry
• ice cube
• tequila
• lime juice
• simple syrup

Instructions

1. 1 Put 4 blackberries and 2 sprigs of rosemary in a cocktail shaker; crush gently with a muddler or back of a wooden spoon. Add ice cubes, tequila, lime juice, and 4 teaspoons simple syrup. Cover and shake until very cold. Strain into an ice-filled glass. Garnish with more blackberries and remaining rosemary sprig.

By Allrecipes Magazine

Ingredients

• ✓ rosemary
• water
• white sugar
• watermelon
• lemon juice
• ice cube

Instructions

1. 1 Bring water and sugar to a boil in a small saucepan over high heat. Stir in rosemary; steep for 1 hour. Pour syrup through a mesh strainer into a blender; discard rosemary.
2. 2 Add 6 cups watermelon and 1 cup lemon juice to the blender; blend until smooth. Transfer to a large pitcher.
3. 3 Place remaining 6 cups watermelon and remaining 1 cup lemon juice in the blender; blend until smooth. Stir into the pitcher. Serve over ice.

By ERINMARIE

Ingredients

• ✓ rosemary
• grapefruit juice
• sugar
• dry rosé
• raspberry
• blackberry
• lime
• brandy
• club soda
• ice

Instructions

1. 1 Stir together grapefruit juice and sugar in a pitcher until sugar dissolves. Add wine, raspberries, blackberries, lime slices, and brandy.
2. 2 Cover and chill until ready to serve, 1 to 24 hours.
3. 3 Gently stir in club soda before serving over ice. Garnish with fresh rosemary sprigs.

By Juliana Hale

Ingredients

• ✓ rosemary
• ✓ rosemary
• water
• white sugar
• watermelon
• lemon juice
• salt
• sugar
• reposado tequila
• watermelon

Instructions

1. 1 Bring 1 cup water and ⅓ cup sugar to a boil in a small saucepan, stirring occasionally until sugar dissolves. Stir in chopped rosemary; steep for 1 hour.
2. 2 Strain rosemary syrup into a blender. Add cubed watermelon and lemon juice; blend until smooth, about 30 seconds. Strain watermelon-lemon mixture; pour into ice cube trays and freeze until solid, 8 hours to overnight.
3. 3 Combine salt and 1 tablespoon sugar in a small shallow dish. Lightly dampen rims of 4 (12-ounce) glasses with a wet paper towel; dip moistened rims into salt-sugar mixture.
4. 4 Place ½ frozen watermelon-lemonade cubes and 4 ounces tequila in a blender or the bowl of a food processor; blend until slushy, adding 1 to 2 tablespoons water to help blend mixture as needed. Pour into the prepared glasses. Repeat with remaining each watermelon-lemonade cubes and tequila. Garnish with rosemary sprigs and watermelon wedges.

By Allrecipes Editorial Team

Ingredients

• ✓ rosemary
• ✓ rosemary
• water
• sugar
• ice cube
• bourbon
• orange liqueur
• amaro liqueur
• lemon
• aromatic bitters
• orange peel

Instructions

1. 1 Combine water, sugar, and rosemary in a microwave-safe glass jar. Microwave and bring to a boil, about 2 minutes, watching carefully to ensure it doesn't boil over.
2. 2 Allow to sit for 10 minutes; bring to a boil again. Let syrup sit until cooled, 15 to 20 minutes. Strain out the spent rosemary.
3. 3 Measure 3 fluid ounces of rosemary simple syrup, ice, bourbon, orange liqueur, amaro liqueur, and lemon juice into a cocktail shaker and mix. Pour into glasses, add bitters to each, and top with a sprig of rosemary and an orange peel strip.

By John Wironen

Ingredients

• ✓ rosemary
• sugar
• water
• ginger
• black pepper
• gin
• rosemary-ginger simple syrup
• sparkling water
• lime juice
• ice cube

Instructions

1. 1 Bring all syrup ingredients to a boil in a small saucepan over medium heat. Boil, stirring until sugar has dissolve, about 1 minute. Remove from heat. Let stand, covered, 1 hour at room temperature.
2. 2 Strain through a fine-mesh sieve, pushing down on solids to extract as much liquid as possible. Refrigerate until ready to use.
3. 3 Combine gin, 1 cup of the rosemary-ginger simple syrup, sparkling water, and lime juice in a cocktail shaker. Add ice cubes and shake until well-chilled. Strain 3/4 cup each into 8 glasses and serve.

By SandyG

Ingredients

• ✓ rosemary
• pear
• lemon twist
• maple syrup
• cardamom bitters
• bourbon
• ginger liqueur
• ice cube
• club soda
• ice cube
• pear

Instructions

1. 1 Muddle chopped pear, 1 rosemary sprig, lemon twist, maple syrup, and bitters in a cocktail shaker with a muddler or the handle of a wooden spoon until pear is liquified. Add bourbon, ginger liqueur, and 1 cup ice to the cocktail shaker. Cover and shake until well chilled.
2. 2 Place large ice cube into the rocks glass and set a small fine sieve over the glass. Strain the drink through the cocktail shaker top and the sieve to catch any large pieces of pulp or rosemary. Top with club soda. Garnish with pear wedge and rosemary sprig.

By Juliana Hale

Ingredients

• ✓ rosemary
• cranberry
• water
• white sugar
• lime juice
• ice
• ginger beer
• vodka
• lime
• cranberry

Instructions

1. 1 Combine chopped cranberries, water, and sugar in a saucepan over very low heat. Cook, stirring frequently, until the cranberries have completely softened, about 15 minutes.
2. 2 Strain the mixture through a fine-mesh sieve, gently pressing the pulp to extract their liquid. Let the syrup cool to room temperature, about 20 minutes. Cover and put in the refrigerator before use, 20 to 30 minutes.
3. 3 Pour 1 tablespoon cooled cranberry syrup and 1/2 ounce lime juice into two copper mugs or collins glasses. Add ice. Pour in equal amounts of ginger beer and vodka to each. Stir with a cocktail stirrer. Garnish with a lime wheel, rosemary sprig, and cranberries. Serve immediately.

By Buckwheat Queen

Ingredients

• ✓ rosemary
• beef stock
• heavy cream
• all-purpose flour
• soy sauce
• black pepper
• meatball

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk together stock, cream, flour, soy sauce, 1/2 teaspoon pepper, and 1/2 teaspoon rosemary in a large saucepan over low heat until smooth.
3. 3 Cook, stirring occasionally, until thickened, about 10 minutes.
4. 4 Stir in thawed meatballs, and continue cooking until meatballs are heated through, about 5 more minutes. An instant-read thermometer inserted into the center of the meatballs should read at least 160 degrees F (71 degrees C).
5. 5 Taste and adjust seasonings before serving.

By Mary B

Ingredients

• ✓ rosemary
• linguine pasta
• bacon
• chicken breast
• salt
• tomato
• feta cheese
• black olive
• artichoke heart

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
3. 3 Season chicken with salt. Stir chicken with bacon in a large skillet or saucepan. Add tomatoes and rosemary, and simmer 20 minutes. Stir in feta cheese, olives and artichoke hearts and cook until heated through. Toss with fresh cooked pasta and serve warm. Garnished with extra feta if desired.

By Sara

Ingredients

• ✓ rosemary
• olive oil
• marjoram
• basil
• thyme
• sea salt
• paprika
• black pepper
• vegetable bouillon powder
• pork shank

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Whisk olive oil, marjoram, basil, rosemary, thyme, sea salt, paprika, black pepper, and vegetable bouillon powder together in a bowl. Rub pork shanks with herb rub and arrange on a large baking pan.
3. 3 Roast in preheated oven until shanks are tender and outer skin is crispy, about 3 hours.

By Kevin Edwards

Ingredients

• ✓ rosemary
• olive oil
• red onion
• green pepper
• garlic
• mushroom
• eggplant
• tomato
• kalamata olive
• chickpea
• parsley

Instructions

1. 1 In a large skillet, heat 1 Tb. oil. Saute onion and pepper until soft, about 10 minutes. Add 1 Tb. oil, garlic, mushrooms and eggplant. Simmer, stirring occasionally, until eggplant is softened but not mushy, about 15 minutes. Add tomatoes, olives, chickpeas and rosemary. Simmer until heated through, about 10 minutes. Stir in parsley. Sprinkle feta cheese over stew if desired.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ rosemary
• beef chuck roast
• irish stout beer
• olive oil
• thyme
• steak seasoning
• black pepper
• garlic
• red potato
• salt
• black pepper

Instructions

1. 1 Place roast in a roasting pan and pour stout over top. Cover the pan with plastic wrap and marinate in the refrigerator, 8 hours to overnight, turning once.
2. 2 When ready to cook, preheat the oven to 250 degrees F (120 degrees C).
3. 3 Transfer roast to a cutting board and pat dry. Leave stout in the baking pan.
4. 4 Heat olive oil in a large skillet over medium-high heat. Sear roast for 2 to 3 minutes per side; transfer to a plate.
5. 5 Crush rosemary, thyme, steak seasoning, and pepper with a mortar and pestle. Add minced garlic and stir to make a paste. Spread paste over all sides of roast. Place roast back into the roasting pan with stout, and cover loosely with foil.
6. 6 Bake in the preheated oven for 2 hours. Add potatoes to the roasting pan and remove the foil. Continue to bake until an instant-read thermometer measures 145 degrees F (65 degrees C) for medium, about 1 more hour, or to desired degree of doneness. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 20 minutes before slicing.
7. 7 While the roast is resting, pour pan juices into a pot. Bring to a boil over medium heat, then reduce the heat and simmer until juices have reduced and thickened, about 10 minutes. Season to taste with salt and pepper. Strain and serve with beef and potatoes.

By The Meal Planner

Ingredients

• ✓ rosemary
• salt
• caraway seed
• sage
• fennel seed
• coriander seed
• paprika
• garlic powder
• all-purpose flour
• onion powder
• vegetable oil
• chicken

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Combine kosher salt, caraway, sage, fennel, coriander, and rosemary in a spice grinder or mortar. Grind to a coarse powder. Transfer spice mixture to a bowl; stir in paprika, garlic powder, flour, and onion powder. Mix in vegetable oil to make a smooth paste.
3. 3 Pat chicken halves dry with paper towels and tuck wing tips behind the back. Brush spice paste onto chicken halves, coating all sides and seasoning under wings and legs. Place chicken halves, skin-sides up, in a baking dish or roasting pan, leaving space around chickens so halves aren't touching.
4. 4 Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven and let rest for 10 minutes before slicing.

By Doc Simonson

Ingredients

• ✓ rosemary
• olive oil
• lamb shoulder
• salt
• black pepper
• onion
• carrot
• parsnip
• water
• potato
• leek
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large stockpot or Dutch oven over medium heat. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
3. 3 Stir in onion and cook for a few minutes. Stir in water and add carrots and parsnips (if using). Cover and bring to a boil; reduce heat to low and simmer until lamb is tender, about 45 minutes to 1 hour.
4. 4 Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole.
5. 5 Serve piping hot in bowls garnished with fresh parsley.
6. 6 Enjoy!

By Ita Mac Airt

Ingredients

• ✓ rosemary
• ground beef
• onion
• basil
• mixed vegetable
• tomato
• tomato sauce
• red potato
• butter
• romano cheese
• milk
• garlic
• salt
• oregano

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
2. 2 Place beef and onion in a large skillet over medium heat. Season with rosemary and basil. Cook and stir until beef is evenly browned; drain grease. Mix in mixed vegetables, diced tomatoes, and tomato sauce. Cook and stir until vegetables are heated through. Transfer to the prepared baking dish.
3. 3 Place potatoes in a large pot with enough water to cover; bring to a boil. Cook until tender, about 10 minutes. Remove from heat and drain.
4. 4 Add butter, Romano cheese, milk, garlic, salt, and oregano to potatoes in the pot. Mash together with a potato masher until smooth. Spread mashed potatoes over beef and vegetable mixture in the baking dish.
5. 5 Bake in the preheated oven for 30 minutes. Turn the oven broiler to high and continue cooking until the top of potatoes are golden brown, about 3 minutes.

By HEATHER C

Ingredients

• ✓ rosemary
• lamb shoulder chop
• salt
• black pepper
• vegetable oil
• onion
• butter
• all-purpose flour
• chicken stock
• carrot
• celery
• water
• baby dutch yellow potato
• green onion

Instructions

1. 1 Season lamb shoulder chops with salt and black pepper.
2. 2 Heat oil in a large heavy skillet over high heat. Working in batches, cook lamb shoulder chops until browned on both sides, 3 to 5 minutes per side. Transfer chops to a stock pot.
3. 3 Cook and stir onion with a pinch of salt in the same skillet over medium heat until slightly softened and edges are browning, about 5 minutes. Stir butter into onion until melted; add flour and stir until onions are coated, about 1 minute.
4. 4 Pour stock into onion mixture; bring to a boil, add rosemary, and stir until mixture thickens, 5 to 10 minutes.
5. 5 Stir carrots and celery into pot with lamb shoulder chops and pour chicken stock mixture over the top. Add water as needed to cover meat completely. Bring mixture to a simmer, reduce heat to low, cover the pot with a lid, and cook until meat is almost falling off the bone, about 1 1/2 hours.
6. 6 Transfer meat to a plate. Stir potatoes into stew and return meat to stew, placing on top of vegetables. Simmer, covered, until potatoes are tender and meat is falling off the bone, about 30 minutes.
7. 7 Transfer meat to a plate using a slotted spoon. Bring stew to a boil and cook, skimming off fat, until stew is reduced and thick, 10 to 12 minutes.
8. 8 Remove meat from bones; discard bones and any pieces of fat. Stir meat back into stew. Stir green onions into stew and season with salt and pepper to taste.

By John Mitzewich

Ingredients

• ✓ rosemary
• olive oil
• chicken
• rabbit
• garlic
• tomato
• butter bean
• green pea
• green bean
• paprika
• water
• salt
• saffron
• thyme
• short-grain white rice

Instructions

1. 1 Heat a paella pan over medium-high heat, and coat with olive oil. Add chicken, rabbit, and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add tomato, butter beans, peas, and green beans. Season with paprika, and mix well.
2. 2 Fill the paella pan almost to the top with water, measuring the water as you add it so you can determine the amount of rice to add later. Bring to a boil. Simmer for about 1 hour to make a nice broth.
3. 3 Season with a generous amount of salt, just enough saffron for a yellow color, thyme, and rosemary. Stir in half as much rice as the amount of water added to the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.

By Jason Nelson

Ingredients

• ✓ rosemary
• steel cut oat
• egg
• mixed spice
• cayenne pepper
• thyme
• lemon juice
• soy sauce
• hazelnut
• peanut
• kidney bean
• red lentil
• vegetable broth
• mushroom
• carrot
• onion
• vegetable oil

Instructions

1. 1 Heat the vegetable oil in a saucepan over medium heat, and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms, and continue cooking 5 minutes. Stir in broth, lentils, kidney beans, peanuts, hazelnuts, soy sauce, and lemon juice. Season with thyme, rosemary, cayenne pepper, and mixed spice. Bring to a boil, reduce heat to low, and simmer 10 minutes. Stir in oats, cover, and simmer 20 minutes.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan.
3. 3 Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm.

By NORTHERNLIGHT1

Ingredients

• ✓ rosemary
• parsley
• greek yogurt
• cornstarch
• soy sauce
• beef broth
• worcestershire sauce
• black pepper
• salt
• garlic powder
• milk
• egg
• panko bread crumb
• ground pork
• ground sirloin
• sweet onion
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a pan over medium-high heat. Add onion; sauté until transparent, 5 to 7 minutes. Remove from heat; let cool.
3. 3 Combine ground sirloin, ground pork, bread crumbs, onion, egg, milk, garlic powder, salt, pepper, and 2 dashes Worcestershire sauce in a bowl. Form into 1-inch meatballs. Place onto a baking sheet.
4. 4 Bake in the preheated oven until no longer pink in the centers, about 20 minutes.
5. 5 Combine 4 cups broth, soy sauce, rosemary, and remaining 2 dashes Worcestershire sauce in a large skillet. Bring to a simmer.
6. 6 Pour remaining 1/2 cup broth into a measuring cup; whisk in cornstarch. Stir cornstarch mixture into sauce until thickened. Add meatballs; stir in Greek yogurt. Top with parsley and serve.

By Ms Chef Esh

Ingredients

• ✓ rosemary
• butter
• olive oil
• lamb shoulder
• onion
• shallot
• garlic
• white cooking wine
• red potato
• carrot
• thyme
• beef broth
• water
• potato starch
• salt
• black pepper

Instructions

1. 1 Warm butter and oil in a multi-functional pressure cooker (such as Instant Pot) set to the Sauté function. Add lamb and cook until browned on all sides, about 5 minutes. Transfer to a plate. Add onion and shallots to the pot; cook and stir until translucent, 4 to 5 minutes. Add garlic and cook for 1 more minute.
2. 2 Pour wine into the pot and scrape up any browned bits off the bottom of the pot. Cook for 3 to 5 minutes. Place potatoes and carrots on top of onions. Stir in rosemary and thyme until incorporated. Arrange lamb over vegetables and pour beef broth over the top.
3. 3 Close and lock the lid. Open the vent for steaming. Select the Meat/Stew function; set the timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Meanwhile, mix water and potato starch until creamy.
5. 5 Unlock and remove the lid. Switch to the Sauté function. Stir potato starch mixture into the stew and cook until thickened, 2 to 3 minutes. Season with salt and pepper.

By Diana71

Ingredients

• ✓ rosemary
• vegetable oil
• lamb shank
• onion
• garlic
• carrot
• celery
• tomato paste
• beef broth
• stout
• porter
• thyme
• parsley
• bay leaf
• salt
• pepper

Instructions

1. 1 Heat oil in a Dutch oven or large, wide pot over medium-high heat until oil begins to smoke. Sear lamb shanks in hot oil on all sides until browned, about 10 minutes. Remove lamb shanks and set aside. Drain excess grease.
2. 2 Add onion and garlic to the Dutch oven over medium heat. Cook and stir until onion is softened and translucent, about 5 minutes. Stir in carrots, celery, and tomato paste; cook for 5 minutes more.
3. 3 Return lamb shanks to the Dutch oven and pour in broth and stout beer. Use kitchen twine to tie together thyme, parsley, and bay leaf into a secure bundle; add to lamb shanks. Bring to a boil.
4. 4 Reduce heat to medium-low, cover, and simmer, stirring occasionally, until lamb is tender and nearly falls off the bone, 2 to 3 hours. Stir in rosemary sprig and season with salt and pepper during the last 10 minutes of cooking. Remove rosemary sprig and herb bundle before serving.

By Nick Russell

Ingredients

• ✓ rosemary
• thyme
• all-purpose flour
• water
• lemon juice
• bay leaf
• black peppercorn
• currant jelly
• chicken bouillon granules
• water
• red wine
• garlic
• shallot
• all-purpose flour
• salt
• rabbit meat
• bacon

Instructions

1. 1 Gather all ingredients.
2. 2 Place bacon in a large skillet; cook and stir over medium-high heat until evenly browned, about 10 minutes.
3. 3 Use a slotted spoon to transfer bacon to a paper towel-lined plate; set aside.
4. 4 Sprinkle rabbit with salt and coat with flour, shaking off excess.
5. 5 Cook rabbit in bacon fat in the skillet over medium heat until browned. Transfer rabbit to a plate and set aside. Drain excess grease, leaving 2 tablespoons fat in the skillet.
6. 6 Sauté shallots and garlic in fat in the skillet until tender, about 4 minutes.
7. 7 Add wine, water, and bouillon. Bring to a boil, then stir in jelly, peppercorns, bay leaf, and rosemary.
8. 8 Return rabbit and bacon to the skillet. Bring to a boil, then reduce heat to low. Cover and let simmer until rabbit is tender, about 1 1/2 hours.
9. 9 Remove bay leaf and discard. Place rabbit on a warm platter; cover to keep warm while preparing gravy.
10. 10 Make gravy: Stir lemon juice into cooking liquid in the skillet. Mix together water and flour in a small bowl; stir mixture into the skillet over low heat and simmer until thickened. Stir in thyme.
11. 11 Pour gravy over rabbit or serve in a gravy boat on the side.

By Lovesmurfs

Ingredients

• ✓ rosemary
• salt
• thyme
• browning sauce
• steak sauce
• coconut aminos
• worcestershire sauce
• onion
• carrot
• russet potato
• beef broth
• garlic
• butter
• flour
• black pepper
• garlic salt
• beef stew meat

Instructions

1. 1 Place stew meat in a large bowl and season liberally with garlic salt and pepper. Add flour and toss to coat. Set floured meat aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 1 tablespoon butter and add garlic. Saute until soft and fragrant, about 1 minute. Add remaining 1 tablespoon butter and floured meat; discard remaining flour in the bowl. Cook beef without stirring until browned on one side, 1 to 3 minutes. Stir and repeat until most sides are browned, 5 to 7 minutes more. Add beef broth. Close and lock the lid. Choose manual high pressure and set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
4. 4 Add potatoes, carrots, and onion to the pot and stir to combine with beef. Close and lock the lid. Choose manual high pressure and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
6. 6 Add Worcestershire sauce, coconut aminos, steak sauce, browning sauce, rosemary, and thyme to the pot and stir to combine. Taste and season with salt, if needed.

By thedailygourmet

Ingredients

• ✓ rosemary
• milk
• garlic
• butter
• potato
• carrot
• pea
• dijon mustard
• worcestershire sauce
• tomato juice
• tomato ketchup
• all-purpose flour
• ground beef
• pepper
• salt
• thyme
• garlic
• onion
• vegetable oil

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C).
2. 2 Heat oil in a skillet set over medium heat. Add onion, garlic, thyme, rosemary, and 1/2 of the salt and pepper. Cook, stirring often, for 5 to 7 minutes.
3. 3 Crumble ground beef into pan and cook until brown all over. Sprinkle with flour. Stir in ketchup, tomato juice, Worcestershire sauce and mustard. Simmer for 5 minutes. Stir in mixed vegetables.
4. 4 Transfer to a 9-inch baking dish.
5. 5 Whip mashed potatoes with warm milk, remaining salt and pepper, butter, and garlic until very fluffy. Spread potatoes evenly over meat mixture.
6. 6 Bake in the preheated oven until potatoes are golden on top, about 35 minutes.

By Heinz

Ingredients

• ✓ rosemary
• parsley
• lemon
• baby squid
• pea
• saffron
• seafood stock
• white wine
• clam
• mussel
• shrimp
• white rice
• butter bean
• green bean
• romano bean
• paprika
• salt
• tomato
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large skillet or paella pan over high heat. Cook and stir onion, tomato, salt, and smoked paprika into the hot oil until softened, about 3 minutes. Add romano beans, butter beans, and rice; cook and stir until rice is coated with oil, 2 to 3 minutes.
2. 2 Place shrimp, mussels, and clams over the top of the rice mixture. Pour in white wine and seafood stock; sprinkle in saffron threads and rosemary. Bring mixture to a simmer. Turn shellfish and continue to cook until clams and mussels have opened, and shrimp are pink and cooked through, about 5 minutes. Remove clams, mussels, and shrimp and set aside.
3. 3 Stir peas into the paella; simmer, uncovered, until rice is tender and has absorbed the liquid, 20 to 25 minutes. Stir in squid, and return clams, mussels, and shrimp to the pan. Cook until squid is opaque and cooked through, 2 to 3 more minutes. Serve with lemon wedges and chopped parsley.

By Allrecipes