Make a rosemary infusion:.
Measure out 1-
You can use others, but these tend to have the most beautiful fragrance.
Tie together herbal stems with natural raffia and toss into the fireplace for a soothing, inviting herbal fragrance for your home.
Steep the rosemary for 5 minutes or longer, depending on the strenghth of tea.
Rosemary blends well with other teas such as lavender rosemary, or thyme rosemary herbal tea.
Dust chicken pieces with flour and saute in butter until tender and light brown.
Add chicken broth, rosemary, mushrooms and wine.
Turn into casserole pan and bake about 30 minutes, uncovered, at 350\u00b0.
Mince herb (s) of choice.
Pack minced herb (s) into an ice cube tray, each 3/4 full.
Fill with boiling water, (this will blanch the herbs before freezing and will help them retain their flavor and color).
Once the herbal ice cubes are frozen, you can pop them out of their tray and into freezer bags for storage.
Use as needed.
Place cream, parsley and rosemary sprigs in a small saucepan
erbs, that is, the oregano, rosemary, fresh basil leaves and the
Roll the rosemary and mint gently between both hands to release more aroma.
Fill a large bowl or pedicure bath with the water, salt, herbs and oils.
Soak the feet for at least 10-20 minutes.
Wash and pat chicken dry; ladle melted butter over chicken. Then sprinkle on Season-All, garlic powder, rosemary, thyme and paprika.
Place in convection oven at 350\u00b0 for 20 minutes.
Combine soy sauce and egg whites; brush on chicken and place on baking sheet, skin side up.
Combine marjoram, sage, thyme and rosemary; sprinkle over chicken.
Bake at 350\u00b0 for 45 minutes or until golden brown and cooked through.
Squeeze limes over chicken; garnish with mint.
Serve hot.
Per serving: 255 calories, 11.9 gm fat.
and a sprig of fresh rosemary if desired.
Note: English
o-4-inch sprigs fresh rosemary; 3/4 cup lemon-verbena
Heat butter in a skillet over medium heat; cook and stir onion until lightly browned, about 10 minutes.
Combine onion, zucchini, chicken broth, beef broth, beef, basil, thyme, rosemary, and white pepper in a stockpot; simmer until beef is cooked through and zucchini is tender, about 30 minutes. Add more chicken broth if mixture becomes too thick.
Bring soup to a boil, add noodles, and cook until noodles are tender, yet firm to the bite, 15 to 20 minutes.
In a blender or food processor, combine eggs, mayonnaise, sour cream, Worcestershire sauce, and mustard. Season with dill, rosemary, and lemon zest, salt. and pepper. Blend until smooth, then spoon into a medium bowl. Stir in tuna.
Put herbal oil in water.
Simmer for 20 minutes.
Strain through a cheesecloth or muslin into another pan and repeat these steps until there are only 2 ounces left.
Add olive oil and simmer until all the water has evaporated.
Add tincture of benzoin and bees wax.
illing, combine ricotta, Pecorino, olives, rosemary and 1 egg in a
d 3--4 sprigs of rosemary in the cavity, then
ggs, honey, vanilla and chopped rosemary. Spoon into cooled tart shell
he semolina, ground almonds and rosemary. Spread the mixture into the
mall bowl, mix together the rosemary, garlic, salt, pepper, and 2