ROSEMARY BISCUITS
Make and share this Rosemary Biscuits recipe from Food.com.
Provided by Theresa Thunderbird
Categories Breads
Time 30m
Yield 1 Dozen
Number Of Ingredients 7
Steps:
- Sift flour,salt,baking powder and sugar together.
- Cut margarine into mixture.
- Add milk and mix to a stiff dough.
- Add rosemary leaves,mix well.
- Roll into thickness desired and cut with small biscuit cutter.
- Place on greased baking sheet.
- Bake at 425 for 10 minutes or until golden.
ROSEMARY BISCUITS WITH HORSERADISH FILET
Steps:
- Instructions: For the horseradish cream: Combine ingredients in a small bowl, cover and refrigerate until ready to use. For the rosemary biscuits: Preheat oven to 400 degrees. Dice cold butter, spread on a plate and chill in the freezer for 15 minutes. Combine flour, salt, baking powder, sugar and rosemary in food processor and pulse to combine thoroughly. Add cold butter and pulse until butter is the size of small peas. Pulse in milk until the mixture forms a dough. Place the dough on a lightly floured surface. Divide the dough into 4 equal pieces and gently pat each into a round disc 1/2 inch thick. Cut each circle into 6 wedges. Place on a baking sheet and bake until just done and barely golden, 10-12 minutes. Brush each wedge generously with melted butter and let cool. To assemble the sandwiches: Preheat the oven to 375 degrees. Season the meat well with salt and pepper to taste. Heat a heavy-bottomed medium skillet over medium-high heat. When very hot, add enough vegetable oil to coat the bottom. When the oil is hot, add the meat and sear 3-4 minutes on one side. Flip over, place in the oven and roast until the meat reaches 128 degrees in the thickest part, 5-8 minutes. Remove from the oven, tent with foil and rest at least 10 minutes, then slice thinly. Split the biscuits. Spread the top of each with horseradish cream, the place the filet mignon and baby arugula on the bottom and close to form sandwiches. Nutrition Information: Per sandwich: 230 calories, 9 g protein, 19 g carbohydrate, 13 g fat (8 g saturated), 47 mg cholesterol, 189 mg sodium, 1 g fiber.
HERB AND GARLIC ROAST TENDERLOIN WITH CREAMY HORSERADISH SAUCE
Beef tenderloin is roasted with fresh thyme and rosemary and served with a zesty horseradish sauce.
Provided by Carapelli® Olive Oil
Categories Trusted Brands: Recipes and Tips Carapelli® Olive Oil
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F. Combine 2 tablespoons of Carapelli, garlic, thyme, rosemary, 1 teaspoon of the salt and pepper; set aside.
- Heat 1 tablespoon of oil in a large ovenproof skillet over medium-high heat. Add roast; cook 2 to 3 minutes or until well browned. Turn roast over; turn off heat. Spread garlic and herb mixture evenly over top and sides of roast.
- For that matter, you could spread this mixture on just about anything. Meat. Bread. Veggies. Bacon. Mmmbacon.
- Transfer skillet to oven; bake 25 to 30 minutes or until internal temperature reaches 125 degrees F. Transfer roast to a carving board; tent with foil and let stand 10 minutes. (Internal temperature will rise to 130 degrees F for medium-rare).
- Meanwhile, combine remaining 1 tablespoon oil, sour cream, horseradish and remaining 1/2 teaspoon salt; chill until serving time.
- Carve roast crosswise into 1/2-inch thick slices; place on warmed serving plates. Serve with sauce. Watch your hard work vanish in minutes as family and friends devour. Then bask in the glow of their approval.
Nutrition Facts : Calories 320.5 calories, Carbohydrate 2.1 g, Cholesterol 64.2 mg, Fat 27.3 g, Fiber 0.4 g, Protein 16.6 g, SaturatedFat 9.7 g, Sodium 393.4 mg, Sugar 0.5 g
ROSEMARY BISCUITS
"Seasoned with rosemary, these light and tender biscuits are extra special," says Jacqueline Graves of Lawrenceville, Georgia. "And with just four ingredients, they're a snap to make."
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, cut cream cheese into baking mix until crumbly. Stir in milk and rosemary just until moistened. , Turn dough onto a lightly floured surface; knead 10 times. Roll out into a 6-in. square. Cut into four 3-in. squares; cut each square diagonally in half. , Place on a baking sheet coated with cooking spray. Bake at 400° for 10-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 133 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 355mg sodium, Carbohydrate 20g carbohydrate, Fiber 0 fiber), Protein 4g protein.
CHEESE AND ROSEMARY BISCUITS
Enjoy these cheesy biscuits that are seasoned with rosemary and made using Bisquick® mix - ready in 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 9
Number Of Ingredients 6
Steps:
- Heat oven to 450°F. In medium bowl, stir Bisquick mix, cheese, milk and 1/2 teaspoon of the rosemary leaves until soft dough forms. On ungreased cookie sheet, drop dough by 9 spoonfuls.
- Bake 8 to 10 minutes or until golden brown. In small bowl, mix butter, garlic powder and remaining 1/2 teaspoon rosemary leaves; brush over warm biscuits.
Nutrition Facts : Calories 160, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Biscuit, Sodium 440 mg, Sugar 2 g, TransFat 1 g
ROSEMARY BEEF SKEWERS WITH HORSERADISH DIPPING SAUCE
Tender flat iron, or shoulder top blade steak, stays juicy in the center when quickly broiled.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Soak eight 6-inch wooden skewers in water for at least 10 minutes.
- Meanwhile, on a work surface, chop garlic and rosemary, and sprinkle with a little salt. Press blade of knife back and forth across mixture to make a paste. Place in a medium bowl, and stir in oil; season with 1 teaspoon salt and 1/4 teaspoon pepper.
- Cut steaks into 24 1 1/2-inch chunks. Add to bowl; toss to coat. Thread 3 chunks of beef onto each skewer; place skewers onto prepared baking sheet.
- Broil (without turning) 4 to 6 minutes for medium-rare. Meanwhile, in a small bowl, stir together sour cream and horseradish; season with salt and pepper. Serve skewers with horseradish sauce.
ROSEMARY PARMESAN BISCUITS
I love savory biscuits so i thought i would put this in to try at a later date. Biscuits will keep for up to 4 days stored in a foil-lined airtight container. Prep time includes 1hr refrigeration time
Provided by Sonya01
Categories Lunch/Snacks
Time 1h16m
Yield 36 biscuits
Number Of Ingredients 4
Steps:
- Process butter, parmesan, rosemary, flour and salt and pepper in a food processor until mixture forms a dough.
- Turn dough out onto a lightly floured surface. Knead and press into a 15cm disc. Wrap in greaseproof paper. Refrigerate for 1 hour or until firm.
- Preheat oven to 180°C Line 2 baking trays with baking paper.
- Roll out dough between 2 sheets of baking paper until 0.5cm thick. Using a 5cm round biscuit cutter, cut rounds from dough. Press unused dough together. Repeat until all dough is used.
- Bake biscuits for 6 to 8 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve.
CHEESE & ROSEMARY BISCUITS
These savoury biscuits are deliciously cheesy, and are so easy to make. They make a lovely gift. Leave out the rosemary, if you prefer
Provided by Lulu Grimes
Categories Snack
Time 39m
Yield Makes 25
Number Of Ingredients 6
Steps:
- Heat oven to 180C/160C fan/ gas 4. Put the flours in a bowl and rub in the butter until it resembles breadcrumbs. Stir in the cheese and rosemary, then add the yolk and mix in using a fork. When the mix starts to clump together, use your hands to knead to a smooth dough.
- Take walnut-sized pieces of dough, roll into balls and place on one or two lined baking trays. Flatten slightly with a fork, then bake for 12-14 mins. Alternatively, roll out between sheets of baking parchment and cut into shapes, then bake as before. Cool on the baking sheet for a few mins before moving to a wire rack to cool completely. Store in an airtight container for up to a week.
Nutrition Facts : Calories 72 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 0.1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
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