LEMON-ROSEMARY MARINADE
This blend of lemon juice, herbs, and olive oil improves almost any ingredient, although it's especially effective with rich lamb. Truly versatile, this classic marinade adds a finishing touch when simmered into a sauce and then brushed on the meat before serving.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes enough for 2 pounds lamb
Number Of Ingredients 6
Steps:
- Whisk together garlic, shallots, rosemary, oregano, oil, and lemon juice in a medium nonreactive bowl. Use marinade immediately.
- If desired, turn marinade into a finishing sauce: After removing meat, pour marinade into a nonreactive saucepan, and boil for 3 minutes. Brush on cooked meat just before serving.
LEMON-ROSEMARY MACAROONS
Because they're naturally flourless, macaroons make a perfect Passover sweet. This variation infuses the coconut base with lemon zest and rosemary leaves for a bright, herby flavor.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield about 30 cookies
Number Of Ingredients 7
Steps:
- Pile the rosemary on a cutting board and sprinkle with 1 tablespoon sugar; finely chop, then transfer to a medium bowl. Add the coconut, the remaining 1/3 cup sugar, the lemon zest, vanilla and salt. Use your fingers to rub and toss the mixture until thoroughly combined. Let sit at room temperature, 1 hour.
- Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper.
- Whisk the egg whites in a medium bowl until frothy. Fold into the coconut mixture with a rubber spatula until combined.
- Drop tablespoonfuls of the mixture about 1 inch apart on the prepared baking sheets. With damp fingers, form each mound into a cone shape. Bake, switching the pans halfway through, until the edges are golden and the macaroons are dry, 16 to 20 minutes. Let cool 10 minutes on the baking sheets, then transfer to a rack to cool completely.
BAKED LEMON-ROSEMARY CHICKEN
A truly easy and superb lemon-rosemary chicken dish with amazing flavor. Best served with fresh green beans and light and fluffy garlic mashed potatoes, or serve with your favorite sides.
Provided by Chef Eden
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Blend butter, rosemary, garlic, 2 tablespoons plus 2 teaspoons lemon juice, thyme, and olive oil together in an electric blender. Pour a small amount into a skillet placed over high heat, covering the bottom.
- Place chicken breasts in the skillet and pour remaining butter mixture on top. Cook until golden brown, about 5 minutes, flipping as needed. Transfer to a baking dish and pour mixture from the skillet over the chicken. Lightly dust with lemon zest.
- Bake in the preheated oven until no longer pink in the centers and juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C). Remove and let stand for 5 minutes before serving.
Nutrition Facts : Calories 305.3 calories, Carbohydrate 5 g, Cholesterol 105.3 mg, Fat 21.7 g, Fiber 1.8 g, Protein 24.3 g, SaturatedFat 11 g, Sodium 167 mg, Sugar 0.3 g
ROSEMARY LEMON CAKE
This is a nice, light dessert from Cooking Light magazine. The original called for currants, but I use diced dried cranberries (Craisins). I also serve with a dollop of non-fat, no sugar added lemon yogurt. Cooking time does not include cooling time.
Provided by Outta Here
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Coat a 9-inch springform pan with nonstick cooking spray.
- Combine first 5 ingredients in a bowl; set aside.
- Combine 1/2 cup sugar and oil in a large bowl; beat at high speed of a mixer 2 minutes.
- Add yogurt, extracts, egg and egg white; beat 1 minute.
- Add flour mixture and beat at low speed until well blended.
- Fold in zest and cranberries.
- Pour batter into springform pan. Bake 25 minutes or until golden and cake springs back when touched lightly in center.
- Remove from oven.
- Pierce cake with a fork.
- Combine 2 tablespoons sugar and lemon juice; spoon over cake. Cool on wire rack.
- To serve, remove ring of pan and slide bottom onto a cake plate.
LEMON-ROSEMARY CHICKEN BREASTS
From a May 2010 Cooking Light edition. This is a really easy simple dinner. The magazine recommends serving with fresh asparagus and polenta. I served with a creamy mushroom risotto.
Provided by Erindipity
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Healt a large skillet over medium-high heat; add oil. Sprinkle chicken with 1/4 t each salt and pepper.
- Add chicken to skillet; cook 3 minutes on each side.
- Arrange chicken in 13x9 inch baking dish.
- Bake for 25 minutes or until thermometer registers 165.
- Remove from oven; cover and let stand 15 minutes.
- Heat skillet over medium-high heat.
- Add broth, juice and rosemary.
- Bring to a boil, scraping pan to loosen browned bits; reduce heat and simmer 20 minutes or until broth mixture measures 1/3 cup.
- Discard rosemary spring; stir in remaining salt and pepper.
- Serve sauce with chicken.
Nutrition Facts : Calories 174.5, Fat 11.8, SaturatedFat 2.6, Cholesterol 46.4, Sodium 336.7, Carbohydrate 1.8, Fiber 0.1, Sugar 0.5, Protein 15.2
LEMON ROSEMARY TEA CAKE
Make and share this Lemon Rosemary Tea Cake recipe from Food.com.
Provided by FLKeysJen
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees.
- Lightly oil a 9x5 inch loaf pan.
- Combine the flour,baking powder,salt,lemon zest and rosemary in a medium bowl; stir to blend.
- In a large bowl or electric mixer, beat the oil and sugar until well-blended; add the eggs one at a time, beating well after each addition until mixture is pale yellow.
- Gradually add the flour mixture to the egg mixture, stirring to blend, also adding the buttermilk gradually until all cake ingredients are well-blended.
- Spread mixture in the prepared pan.
- Bake until bread is golden and sides begin to pull away from the pan, approximately 50-55 minutes.
- To make the glaze: in a medium bowl,stir the confectioner's sugar and lemon juice until smooth; spread on the warm loaf.
- Once the bread is thoroughly cooled, use a knife to loosen the sides of the bread from the pan and turn out.
- Serve in slices.
Nutrition Facts : Calories 363.9, Fat 10.8, SaturatedFat 1.8, Cholesterol 53.8, Sodium 183.5, Carbohydrate 62, Fiber 1, Sugar 37.4, Protein 5.6
LEMON-ROSEMARY SLICES
A sophisticated cookie with a touch of lemon and rosemary makes a pleasing complement to tea.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 72
Number Of Ingredients 10
Steps:
- In large bowl, beat butter, 1/2 cup sugar, 2 teaspoons lemon peel, the rosemary and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt.
- Divide dough in half. Shape each half into 9-inch roll, 3/4 to 1 inch in diameter. Flatten sides to form triangle. Wrap and refrigerate about 2 hours or until firm.
- Heat oven to 375°F. Mix 3 tablespoons sugar and 1 teaspoon lemon peel. Roll dough in sugar mixture to coat. Cut rolls into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet. Bake 5 to 8 minutes or until edges are light brown. Immediately remove from cookie sheet to wire rack. Cool completely.
Nutrition Facts : Calories 25, Carbohydrate 4 g, Cholesterol 5 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 20 mg
LEMON-ROSEMARY MARMALADE
I love the flavor combination of lemon and rosemary. This unique marmalade goes beautifully with roast chicken, herbed pork roast, lamb chops or a savory biscuit. -Birdie Shannon, Arlington, Virginia
Provided by Taste of Home
Time 2h25m
Yield 5 half-pints.
Number Of Ingredients 6
Steps:
- Using a vegetable peeler, peel lemons into wide strips. With a sharp knife, carefully remove white pith from peels. Cut peels into 1/4-in. strips. Set fruit aside., Place lemon strips in a small saucepan; add water to cover and 1/4 teaspoon baking soda. Bring to a boil. Reduce heat to medium. Cook, covered, 10 minutes; drain. Repeat with remaining baking soda., Cut a thin slice from the top and bottom of lemons; stand lemons upright on a cutting board. With a knife, cut outer membrane from lemons. Working over a bowl to catch juices, cut along the membrane of each segment to remove fruit. Squeeze membrane to reserve additional juice., Place lemon sections and reserved juices in a Dutch oven. Stir in 7 cups water and lemon peel. Bring to a boil. Reduce heat; simmer, uncovered, 25 minutes. Add sugar. Bring to a boil. Reduce heat; simmer, uncovered, 40-50 minutes or until slightly thickened, stirring occasionally. Remove from heat; immediately stir in rosemary and, if desired, food coloring., Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 81 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 16mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.
LEMON ROSEMARY CAKE
I came across this recipe and thought it was a delicious way to use fresh rosemary. Recipe source: Natural Home and Garden (May 2005) from Desserts from an Herb Garden
Provided by ellie_
Categories Dessert
Time 1h5m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350-degrees F.
- Grease and flour a bundt pan.
- In a small bowl combine first five ingredients (flour - lemon zest) and set aside.
- In a small bowl whisk together buttermilk and vanilla.
- In a large bowl and using electric beaters beat eggs and sugar together until thick. Alternately add flour and buttermilk mixture using low speed on mixer. Mix until combined.
- In a separate bowl with clean beaters beat cream until stiff peaks form. Fold into batter.
- Pour batter into prepared pan.
- Bake 45-50 minutes or until done (top of cake springs back when pressed). Cool in pan for 10 minutes and then turn out onto cooling rack to finish cooling.
- To prepare glaze, whisk together glaze ingredients (sugar - lemon juice).
- Place cake on serving dish and drizzle glaze over cooled cake.
Nutrition Facts : Calories 237.8, Fat 3.4, SaturatedFat 1.6, Cholesterol 60.2, Sodium 113.1, Carbohydrate 47.9, Fiber 0.6, Sugar 31.4, Protein 4.2
More about "lemonrosemarytea recipes"
LEMON-ROSEMARY SUN TEA RECIPE - WILLI GALLOWAY | FOOD …
From foodandwine.com
5/5 Category Iced TeasServings 1.5Total Time 4 hrs
LEMON ROSEMARY TEA RECIPE - JOYFUL BELLY SCHOOL OF …
From joyfulbelly.com
LEMON-ROSEMARY TEA BREAD RECIPE - COUNTRY LIVING
From countryliving.com
Cuisine AmericanCategory Bridal Shower, Brunch, BakingServings 1Total Time 1 hr 35 mins
- Make cake: Preheat the oven to 350°F. Lightly grease an 8 1/2-by- 4 1/2-inch loaf pan; line with parchment paper, leaving a 2-inch overhang on long sides.
- Whisk together flour, sugar, rosemary, lemon zest, baking powder, salt, and baking soda in a bowl until blended.
HOW TO MAKE ROSEMARY TEA & BENEFITS | ORGANIC FACTS
From organicfacts.net
LEMON ROSEMARY PENNE : EASY HEALTHY VEGETARIAN PASTA RECIPES …
From drgourmet.com
LEMON ROSEMARY BISCUITS | BLUE JEAN CHEF - MEREDITH LAURENCE
From bluejeanchef.com
LEMON ROSEMARY CHICKEN - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
LEMON-ROSEMARY CHICKEN RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
ROSEMARY TEA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO BREW ROSEMARY TEA WITH FRESH OR DRIED ROSEMARY
From bcliving.ca
LEMON-ROSEMARY SLICE 'N' BAKES RECIPE | MYRECIPES
From myrecipes.com
LEMON ROSEMARY COOKIES - ACCIDENTAL HAPPY BAKER
From accidentalhappybaker.com
LEMON-ROSEMARY ICED TEA RECIPE - FOOD NEWS
From foodnewsnews.com
LEMON ROSEMARY TEA CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
LEMON-ROSEMARY CHICKEN - RECIPES | COOKS.COM
From cooks.com
LEMON-ROSEMARY ROASTED ONIONS AND GARLIC - GLUTEN FREE RECIPES
From fooddiez.com
RECIPE - LEMON-ROSEMARY SYRUP
From lcbo.com
WARM LEMON-ROSEMARY OLIVES RECIPE | MYRECIPES
From myrecipes.com
LEMON-ROSEMARY SALT RECIPE | MYRECIPES
From myrecipes.com
LEMON-ROSEMARY ICED TEA RECIPE - RECIPES.NET
From recipes.net
LEMON-ROSEMARY CHICKEN RECIPE | MYRECIPES
From myrecipes.com
RECIPE - LEMON-ROSEMARY SYRUP
From lcbo.com
LEMON-ROSEMARY MARINADE RECIPE | MYRECIPES
From myrecipes.com
LEMON ROSEMARY TEA RECIPE - WEBETUTORIAL
From webetutorial.com
LEMON-ROSEMARY MELTING POTATOES RECIPE | EATINGWELL
From eatingwell.com
ROSEMARY LEMON BREAD - OLIVE AND ARTISAN
From oliveandartisan.com
LEMON-ROSEMARY MARINADE RECIPE - FOOD NEWS
From foodnewsnews.com
LEMON-ROSEMARY MAYONNAISE RECIPE | MYRECIPES
From myrecipes.com
LEMON-ROSEMARY CHICKEN BREASTS | POULTRY RECIPES
SOOTHING LEMON, HONEY + ROSEMARY TEA RECIPE – MY DARLING LEMON …
From mydarlinglemonthyme.com
LEMON-ROSEMARY SLICE 'N' BAKES - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
LEMON-ROSEMARY MARINADE RECIPE - DELISH
From delish.com
LEMON ROSEMARY SUN TEA RECIPE - FOOD NEWS
From foodnewsnews.com
LEMON-ROSEMARY MAYONNAISE RECIPE | MYRECIPES
From myrecipes.com
LEMON-ROSEMARY RICE RECIPE | PCC COMMUNITY MARKETS
From pccmarkets.com
RECIPE - LEMON-ROSEMARY RADLER
From lcbo.com
LEMON-ROSEMARY SHANDY COCKTAIL - COLAVITA RECIPES
From colavitarecipes.com
LEMONROSEMARYTEA RECIPES BEST RECIPES AND RELATED RECIPES
From yakcook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love