Rosemary Home Fries With Pancetta Parmesan And Parsley Recipes

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ROSEMARY PARMESAN SHORTBREAD



Rosemary Parmesan Shortbread image

Provided by Claire Robinson

Categories     appetizer

Time 1h29m

Yield about 2 1/2 dozen pieces

Number Of Ingredients 7

2 cups all-purpose flour
1 cup confectioners' sugar
2 teaspoons finely chopped fresh rosemary leaves
1/2 teaspoon salt
1/2 cup finely grated Parmesan
1 cup (2 sticks) unsalted butter, at room temperature
1 teaspoon water, if needed

Steps:

  • Put the flour, sugar, rosemary, salt, and Parmesan into the bowl of a food processor and pulse until combined. Add the butter and pulse just until a soft dough forms; the dough should hold together when squeezed with your hands. If not, add the water and pulse until combined.
  • Spread a large sheet of plastic wrap on a work surface and transfer the dough onto it. Using the plastic wrap as a guide, form the dough into a loose log along 1 edge of the long side of the sheet. Roll the dough log, twisting the plastic gathered at the ends in opposite directions until the log is tight and compact, about 2 1/2 inches in diameter. Chill in the refrigerator until firm, about 1 hour.
  • Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. Slice the dough log into 1/3-inch thick slices and arrange on the lined sheets, about 1-inch apart. Bake until the edges are just beginning to brown, 12 to 14 minutes.
  • Cool the shortbread on the pan for 5 minutes then transfer to wire racks to cool completely. Store the shortbread in an airtight container at room temperature until ready to serve.

PARMESAN AND ROSEMARY OVEN-BAKED 'FRIES'



Parmesan and Rosemary Oven-Baked 'Fries' image

Expect seriously tasty oven-baked 'fries' when you add Parmesan and rosemary! Parmesan and Rosemary Oven-Baked 'Fries' are great for a weeknight side.

Provided by My Food and Family

Categories     Home

Time 38m

Yield 6 servings

Number Of Ingredients 4

1/4 cup KRAFT Balsamic Vinaigrette Dressing
1/4 cup KRAFT Grated Parmesan Cheese
1 Tbsp. chopped fresh rosemary
1 lb. Yukon gold potatoes (about 3), peeled, cut into 1-inch-thick wedges

Steps:

  • Heat oven to 425°F.
  • Cover rimmed baking sheet with foil; spray with cooking spray.
  • Combine dressing, cheese and rosemary in large bowl. Add potatoes; toss to coat. Spread onto prepared baking sheet.
  • Bake 25 to 28 min. or until tender, turning after 15 min.

Nutrition Facts : Calories 100, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

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