ROSEMARY AïOLI
Categories Condiment/Spread No-Cook Low Carb Mayonnaise Rosemary Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Whisk all ingredients in small bowl to blend. Season to taste with salt and pepper. (Aioli can be prepared 1 day ahead. Cover with plastic and refrigerate.)
ROSEMARY-INFUSED VINEGAR
Steps:
- Pour the rice vinegar through a funnel into a 20-ounce bottle. Gently add the rosemary, orange zest and garlic cloves to the bottle until completely submerged. Add a tight-fitting spout with a rubber stopper. You can use the vinegar right away or refrigerate it for up to 1 month to allow the flavors to marry and infuse the vinegar. The longer the vinegar sits, the more the flavors will infuse.
SPICY ROASTED OLIVES
Steps:
- Preheat oven to 300 degrees F.
- In a small roasting pan, mix together the olives, rosemary, chile, and garlic. Slice the tangerines in half and squeeze the juice over the olives; toss in the rinds. Pour over the olive oil and vinegar and give it a good stir. Cover with foil and bake for about 1 hour. Serve warm or at room temperature.
CHILI & ROSEMARY VINEGAR
We were overwhelmed by chilies and rosemary a few years ago and decided to buy some pretty containers to put this "infused" vinegar in. Great as a gift!
Provided by TishT
Categories Summer
Time P14DT10m
Yield 3 cups, approx.
Number Of Ingredients 4
Steps:
- Place chilies, garlic and rosemary in clean 2 quart glass jar and crush them with a wooden spoon.
- Heat vinegar until warm, then pour over herbs.
- Set jar on sunny windowsill for 2 weeks, or until vinegar reaches desired strength.
- Strain through sieve and pour into sterilized glass jars.
- Add additional chili peppers and rosemary for decorative use to each jar if desired.
- Seal and label.
Nutrition Facts : Calories 88.8, Fat 0.7, SaturatedFat 0.1, Sodium 16.7, Carbohydrate 10, Fiber 3.6, Sugar 5.2, Protein 1.6
ROSEMARY-GARLIC VINEGAR
Transform white wine vinegar into an easy and elegant hostess gift.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Shake vinegar, 1/4 cup rosemary and 3 garlic cloves in tightly covered glass jar or bottle. Let stand in cool, dry place 10 days.
- Place 1 sprig rosemary in clear glass bottle. Thread 2 garlic cloves and the chilies alternatly on bamboo skewer; place in bottle.
- Strain vinegar mixture; pour into bottle. Store at room temperature.
Nutrition Facts : Calories 5, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 0 mg
BALSAMIC-ROSEMARY VINAIGRETTE
Balsamic gets a brief blitz in the blender with rosemary, mustard, and garlic in this quick-to-make dressing that doubles as a marinade.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3/4 cup
Number Of Ingredients 8
Steps:
- In a blender, combine vinegar, mustard, garlic, rosemary, water, salt, and pepper. Blend until smooth. With machine running, add oil in a thin stream; blend until creamy.
Nutrition Facts : Calories 86 g, Fat 9 g
ROSEMARY GARLIC RED-WINE VINEGAR
Steps:
- In a very clean 1-quart glass jar combine the rosemary leaves, the garlic, and the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, reserving the garlic and discarding the rosemary leaves, and pour it into 2 very clean 1/2-pint glass jars. Add a rosemary sprig and some of the reserved garlic to each jar and seal the jars with the lids.
ROSEMARY GARLIC RED WINE VINEGAR
Make and share this Rosemary Garlic Red Wine Vinegar recipe from Food.com.
Provided by Cathleen Colbert
Categories Easy
Time P28DT10m
Yield 2 cups
Number Of Ingredients 4
Steps:
- In a sterile 1 quart glass jar, combine the rosemary leaves, garlic and vinegar.
- Cover tightly with lid.
- Place in cool dark place and allow to steep for 4 days to 2 weeks.
- Strain through a fine sieve, reserving garlic but discarding rosemary leaves.
- Pour into hot sterile bottles; adding garlic and rosemary sprigs and seal.
Nutrition Facts : Calories 36, Fat 0.9, SaturatedFat 0.4, Sodium 5.7, Carbohydrate 6.8, Fiber 2.2, Sugar 0.1, Protein 1.2
ROSEMARY VINAIGRETTE
Make and share this Rosemary Vinaigrette recipe from Food.com.
Provided by dicentra
Categories Salad Dressings
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Process balsamic vinegar and next 7 ingredients in a blender or food processor 15 to 20 seconds, stopping to scrape down sides.
- With blender or processor running, gradually add olive oil in a slow, steady stream; process until smooth.
Nutrition Facts : Calories 311.8, Fat 27.2, SaturatedFat 3.8, Sodium 334.8, Carbohydrate 19.1, Fiber 0.4, Sugar 17.8, Protein 0.4
ROSEMARY CHILE VINEGAR
Recommended chiles include serranos or habaneros, but it can also be made with pasillas for a raisiny (is this a word?) flavor. NOTE: This recipe requires three to four weeks advance preparation. From "Too Many Chiles" by Dave DeWitt and Nancy & Jeff Gerlach.
Provided by Chef Sean 2
Categories Peppers
Time 5m
Yield 1 quart
Number Of Ingredients 4
Steps:
- In jars, mix chiles, garlic, and rosemary and cover with the vinegar.
- Place the filled jars in a cool, dark place and leave undisturbed for three to four weeks.
- Strain, and pour into clean, sterilized bottle(s), and label.
Nutrition Facts : Calories 257.7, Fat 1.7, SaturatedFat 0.8, Sodium 57.8, Carbohydrate 19.3, Fiber 4.4, Sugar 4.8, Protein 1.9
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- Mix salt, paprika, brown sugar, pepper, and cinnamon in a small bowl. Pat turkey halves dry and cover all over with spice mix, packing on until you’ve used all of it. Arrange turkey halves, breast side up, on a rimmed baking sheet and chill, uncovered, at least 12 hours and up to 3 days.
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