from my basic bread sponge recipe).
I made this with
Heat oven to 350 degrees Fahrenheit.
Lightly coat a loaf pan with vegetable cooking spray.
Stir together flour, sugar, walnuts, baking powder, rosemary, salt and lemon zest in bowl.
In a separate bowl, mix eggs, wine, and olive oil, then stir into dry ingredients.
Transfer the batter into pan and smooth the surface.
Bake 55 minutes or until a toothpick inserted into the center comes out clean.
ixture.
Fold in the olive oil, rosemary and orange zest.
Pour
Pour 1 tablespoon olive oil into pint jar.
Place one sprig of Rosemary on top of oil.
Place several tomatoes in jar.
Drizzle olive oil to cover.
Repeat several times.
Place another sprig of Rosemary in jar.
Repeat oil and tomato process until almost full.
Top with sprig of Rosemary, and olive oil to cover.
Store in cool area.
Let rest for 3 weeks before using.
CHICKEN:
Heat the rosemary in 1/8 cup water
Preheat the oven to 375 degrees.
Combine the dry ingredients.
Beat the eggs with the olive oil and wine.
Use a rubber spatula to stir the liquid mix into the dry one, just until well combined; if the mixture is stiff, add a little more wine.
Drop by rounded teaspoons onto a lightly-oiled cookie sheet and bake for 12-15 minutes, or until lightly browned.
Cool for a couple minutes, then transfer the cookies to a rack to cool further.
Store in covered tin for up to three days.
n the olive oil.
Using a spatula, gently fold the rosemary into
Rinse and dry the rosemary branches.
Place them in
Preheat oven to 450 degrees.
Cut chicken into large chunks, arrange chicken in a baking dish. Zest and juice the lemon. Add lemon zest, garlic, rosemary, olive oil, and grill seasoning to chicken, and stir to coat.
Roast 20 minutes.
Add wine and lemon juice to the dish and combine with pan juices, then spoon over cicken.
Return to oven and turn oven off, let stand 5 minutes in oven.
Spoon juices over chicken and serve.
discard top bits. Pour the olive oil into a small roasting dish
Blend rosemary, olive oil, garlic, tapenade or olives, pepper
he warm water and the olive oil. Process until it forms somewhat
Wash the rosemary if you must; dry thoroughly.
(Oil and water do not mix.)
In a 17-ounce bottle of olive oil, add the first 3 ingredients.
Shake well before use.
Use on anything for which you use olive oil.
Do not store in the refrigerator.
/2 cup of the oil in a heavy large pot
ntil smooth; whisk in the olive oil and lemon zest; stir into
Preheat oven to 400 degrees F (200 degrees C).
Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish.
Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.
mall bowl combine the garlic, rosemary, olive oil and butter. Rub the chicken
and 1 tablespoons of the olive oil; season with salt and pepper
Pour olive oil in a bowl and add sun dried tomato paste.
Pour basil, thyme, and rosemary into the palm of your hand and then crush the spices by rolling them in between your thumb and pointer finger. Add to the oil mixture.
Add the garlic and pepper (and salt if you are using it).
Using a fork, stir/mix the spices into the oil.
Allow to sit at room temp for about 4 hours for the flavors to start to blend if you have time. Otherwise, go ahead and serve it right away.
Place garlic and dried rosemary sprigs in a glass container with a spout. Pour in olive oil using a funnel. Seal bottle and shake to combine. Refrigerate until flavors infuse, at least 1 week.