Rosemary Cheese Patties Food

ROSEMARY CHEESE BITES

Steps:

• In a medium bowl, combine your flour, rosemary, salt, and pepper. Set aside.
• Then in the bowl of a food processor, add your butter and your cheeses. Process a few times or until the mixture comes together and starts to form little pea-sized chunks.
• Pour in your flour mixture and process again until the ingredients come together and start to look like a coarse meal.
• Turn out the whole mixture onto a lightly floured surface and use your hands to bring it all together to form a ball. Divide the ball into two sections. Carefully, roll each section out to form a log about 1 1/2 inches in diameter and about 9-10 inches long. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to a day. Even better, bake one batch now and freeze the other batch of dough for up to 6 months and save for another day.
• Preheat your oven to 350 degrees while your dough is chilling.
• Once properly chilled, take your log of dough and slice into 1/4 inch rounds. Place on cookie sheets lined with parchment paper or a silpat liner and bake for 14-16 minutes.
• While the crackers are baking, you can let your imagination go wild with topping ideas. Of course, these crackers are delicious plain but since you really want to thank your friends for being such amazing people why not jazz them up a bit?

ROSEMARY PARMESAN CHEESE STRAWS

Steps:

• Preheat the oven to 375ºF. Prepare 2 baking sheets by lining them with parchment paper.
• Dust a large cutting board or pastry mat with flour. Place the puff pastry on top and lightly dust the top of the pastry with flour. Roll the puff pastry out into a 10- to 12-inch rectangle.
• Whisk together the egg, milk, mustard, garlic powder, and pepper in a small bowl. Using a pastry brush, brush the puff pastry with the egg wash.
• Sprinkle an even layer of parmesan, minced rosemary, and sun-dried tomatoes over the puff pastry. Cover the puff pastry with a sheet of parchment paper and lightly roll with a rolling pin to press the toppings into the pastry.
• Using a sharp knife, slice the puff pastry crosswise into 1/2-inch-wide strips. Twist each strip into a spiral and transfer to the parchment-lined pans. Be sure to leave about 1 inch of space between each strip.
• Bake for 10-15 minutes, or until the straws are puffed and golden brown. Turn the straws over, and bake for another 3-5 minutes to brown the other side. Serve immediately.

ROSEMARY CHEESE PATTIES

Steps:

• In a large bowl, beat the cream cheese, parmesan cheese, 1/4 cup bread crumbs, eggs, rosemary, garlic and cayenne until blended. Place the remaining crumbs in a shallow bowl. Shape heaping tablespoonfuls of cheese mixture into 1 1/2" balls; flatten to 1/2" thickness. Coat with bread crumbs In a large skillet, brown patties in the oil in batches over medium heat until golden brown. Drain on paper towels. Serve warm with marinara sauce if desired.

ROSEMARY CHEESE-CRUSTED POTATOES

Steps:

• Saute the onion and garlic in the olive oil in a large skillet over medium heat, stirring constantly, until tender. Stir in the potatoes, seasoned salt, pepper, and lemon rind.
• Grease a 1 1/2 quart casserole. Place half the potato mixture in the casserole dish. Sprinkle with 1 cup of the cheese. Repeat with the rest of the potatoes and cheese.
• Combine the breadcrumbs, butter and rosemary; stir well. Sprinkle the breadcrumb mix evenly over the potatoes.
• Cover and bake at 400 degrees for 40 minutes. Uncover and bake an additional 20 minutes or until your potatoes are tender (depends on how small you chopped them).

ROASTED PARMESAN ROSEMARY POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Mix potatoes, olive oil, Parmesan cheese, and rosemary in a bowl. Season with salt and pepper. Spread potato mixture over prepared baking sheet.
• Bake in preheated oven until potatoes are golden brown and tender, stirring once, about 40 minutes.

ROSEMARY , ROASTED GARLIC, CHEESE, MASHED POTATOES

Steps:

• Place garlic in small ovenproof bowl, and drizzle with olive oil.
• Roast for 30 minutes, or until very soft.
• Cool and peel the garlic, and reserve the oil.
• Boil potatoes and rosemary in a large pot of salted water until tender, about 20 minutes.
• Drain, reserving 1 cup liquid.
• Discard the cooked rosmary.
• Place potatoes in a large bowl with milk, butter, garlic, and reserved olive oil.
• Mash to desired consistency, adding reserved cooking liquid as needed.
• Mix in 1/2 cup cheese.
• Season with minced fresh rosemary, salt and pepper all to taste.
• Garnish with fresh rosemary.