Popcorn With Rosemary Infused Olive Oil Giada De Laurentiis Recipes

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ROSEMARY-INFUSED OIL



Rosemary-Infused Oil image

Provided by Giada De Laurentiis

Number Of Ingredients 0

Steps:

  • Cook 1 cup olive oil with 5 or 6 rosemary sprigs in a small saucepan over medium heat, about 5 minutes. Remove from the heat and cool to room temperature. Transfer the sprigs to a bottle or cruet, then add the oil and seal. Refrigerate up to 1 month.

POPCORN WITH ROSEMARY INFUSED OIL



Popcorn With Rosemary Infused Oil image

Make and share this Popcorn With Rosemary Infused Oil recipe from Food.com.

Provided by Barb G.

Categories     Grains

Time 15m

Yield 16 serving(s)

Number Of Ingredients 4

1 cup popcorn
salt
1 cup olive oil
5 -6 sprigs fresh rosemary (each about 5 inches long)

Steps:

  • Stir in popcorn kernels and 1/2 cup of the oil in a heavy large pot; cover and cook over medium heat until kernels have poped, shaking the pot halfway through cooking, about 3 minutes.
  • Immediately transfer the popcorn to a large serving bowl; toss the popcorn with the remaining 2 tablespoons oil.
  • sprinkle with salt, to taste, and serve.
  • Rosemary Infused Oil:Combine the oil with rosemary in a heavy small saucepan; cook over medium-low heat for about 5 minutes.
  • Remove from heat and let cool to room temperature; transfer the sprigs to a 4-ounce bottle or crute; add oil and seal with lid; refrigerate for up to 1 month.

Nutrition Facts : Calories 119.3, Fat 13.5, SaturatedFat 1.9, Sodium 0.3

ROSEMARY INFUSED OIL



Rosemary Infused Oil image

I bought some rosemary oil and loved it, but wanted to make it more cost effectively at home. Found this recipe by Giada De Laurentiis on Foodtv.com. It is delicious on roasted or grilled veggies and in salad dressings.

Provided by Dawnab

Categories     < 60 Mins

Time 35m

Yield 1 cup

Number Of Ingredients 2

1 cup olive oil
5 -6 fresh rosemary (each 5 inches long)

Steps:

  • Combine the oil and rosemary in a heavy small saucepan.
  • Cook over medium-low heat for about 5 minutes.
  • Remove from the heat and let cool to room temperature.
  • Transfer the sprigs to a 4-ounce bottle or cruet.
  • Add the oil and seal the lid.
  • Refrigerate for up to 1 month.

POPCORN WITH ROSEMARY-INFUSED OLIVE OIL - GIADA DE LAURENTIIS



POPCORN WITH ROSEMARY-INFUSED OLIVE OIL - GIADA DE LAURENTIIS image

Yield 8 cups

Number Of Ingredients 3

1/2 cup popcorn
4 Tbsp rosemary-infused olive oil
Salt

Steps:

  • In a large, heavy pot, stir the popcorn kernals and 3 Tbsp rosemary-infused olive oil. Cover and cook over medioum high heat until kernals have popped, shaking the pot halfway through cooking, about 3 minutes. Immediately transfer the popcorn to a large bowl, toss with 1 Tbsp rosemary-infused olive oil. Sprinkle w/ salt to taste & serve. Optional: While popcorn is popping on stove, bake 3 more sprigs of rosemary at 350 for about 3 minutes. Chop finely and toss it with the popped popcorn, olive oil & salt at the end.

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