ROSEMARY GARLIC KNOTS
A quick-and-easy recipe for garlic knots that are extremely flavorful. They are a big hit at parties and get-togethers.
Provided by St3ph
Categories Appetizers and Snacks Garlic Bread Recipes
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Shape biscuit dough into 12 balls. Roll each ball into a 4- to 6-inch long strip.
- Combine olive oil, rosemary, garlic, chili powder, salt, basil, oregano, and pepper in a bowl. Dip dough strips one-by-one into the oil mixture and roll until totally covered. Tie each strip into a knot, stretching as needed. Place knots on an ungreased baking sheet.
- Bake in the preheated oven until golden brown, about 15 minutes.
Nutrition Facts : Calories 132 calories, Carbohydrate 11 g, Cholesterol 0.2 mg, Fat 9.2 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 1.7 g, Sodium 331.6 mg, Sugar 1.8 g
BRUSCHETTA WITH GORGONZOLA CHEESE AND HONEY
Provided by Giada De Laurentiis
Categories dessert
Time 35m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Arrange the sliced baguette on a baking sheet. Brush with olive oil. Bake until the bread is pale golden and crisp, about 10 minutes.
- Arrange the cheese on the toasts and bake until the cheese is melted, about 3 minutes.
- Drizzle the toasts with honey. Place on a serving platter and serve immediately.
GARLIC AND ROSEMARY KNOTS
Simple braiding brings elegance to garlic and rosemary knots; these rolls should be served piping hot, while their herbal aroma is at its peak.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 24
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees. In a small bowl, combine olive oil, rosemary, garlic, salt, and pepper. Line two large baking sheets with parchment, and set aside.
- Working on a floured work surface, cut dough into 2-ounce portions. Roll each to an 11-inch length. Dip each in oil mixture; tie into a knot. Place knots at least 1 1/4 inches apart on prepared baking sheets. Cover with plastic wrap; set aside to rise until dough does not spring back when pressed with a finger, about 20 minutes. Bake until golden, about 20 minutes. Cool on a wire rack 5 minutes before serving.
ROASTED ROSEMARY-GORGONZOLA PEARS
Delicious pears roasted with cheese and herbs filling for hot appetizers that are ready in less than an hour!
Provided by Betty Crocker Kitchens
Categories Dinner
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Cut thin slice from rounded side of pear halves, if necessary, so they'll rest level in pan. In 13x9-inch pan, arrange pear halves, cut sides up. Brush tops of pears with oil; sprinkle with salt, pepper and rosemary.
- Roast uncovered 15 minutes. Fill cored hollow of each pear half with 2 teaspoons cheese. Roast uncovered 10 to 15 minutes longer or until pears are tender and cheese is soft. Sprinkle with walnuts. Drizzle with additional olive oil if desired.
Nutrition Facts : Calories 120, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 9 g, TransFat 0 g
GORGONZOLA AND ROSEMARY CREAM PUFFS
Mini cream puffs go together in a snap with this easy-to-follow recipe.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 44m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Spray large cookie sheet with cooking spray.
- Heat water and butter to boiling in 3-quart saucepan over medium heat. Add flour, salt, rosemary and pepper all at once, stirring constantly 30 to 60 seconds or until mixture forms ball; remove from heat.
- Add eggs, 1 at a time, beating with electric mixer on medium speed until mixture is well blended. Drop dough by heaping teaspoonfuls about 2 inches apart onto cookie sheet. Bake 15 to 20 minutes or until golden brown. Cool 5 minutes.
- Gently press center of each puff with tip of spoon to make slight indentation. Sprinkle with cheese and nuts. Bake 2 to 4 minutes or until cheese is melted. Serve warm.
Nutrition Facts : Calories 50, Carbohydrate 2 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 125 mg
ROSEMARY KNOTS WITH GORGONZOLA AND HONEY
Provided by Molly O'Neill
Categories side dish
Time 3h15m
Yield Eight servings
Number Of Ingredients 13
Steps:
- To make the bread, whisk together the yeast and water in a large bowl until the yeast is dissolved. Add the sugar and let stand for 5 minutes. Stir in 2 cups of the flour and the salt. Stir in the olive oil, rosemary and pepper. Gradually stir in the remaining 1 1/2 cups flour.
- Turn the dough onto a floured surface and knead until smooth, about 10 minutes. While kneading the dough, add as much additional flour as needed to keep the dough from sticking to your hands and the work surface.
- Lightly oil a large, clean bowl. Shape the dough into a smooth ball and place it in the bowl, turning it once to coat the top with oil. Cover with a clean kitchen towel and let stand in a warm place until the dough has doubled in bulk, about 1 hour. Punch the dough down and reshape into a ball. Cover and let double again, about 1 hour.
- Preheat the oven to 350 degrees. Punch the dough down and divide it into 16 equal pieces, about 1/4 cup each. On a barely floured surface, roll each piece into a ball. Use your fingers to roll each ball into a rope about 6 inches long. Tie the ropes loosely into knots and place on 2 parchment-lined baking sheets. Cover each sheet with a towel and let stand until the rolls are doubled, about 25 minutes.
- To top the rolls, brush them lightly with the olive oil. Sprinkle with the chopped rosemary and salt. Bake until the rolls are golden brown, about 25 minutes. Place 2 rolls on each of 8 plates and serve, passing the Gorgonzola and warm honey separately.
Nutrition Facts : @context http, Calories 651, UnsaturatedFat 11 grams, Carbohydrate 88 grams, Fat 24 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 12 grams, Sodium 1267 milligrams, Sugar 36 grams
ENDIVE WITH GORGONZOLA AND HOT HONEY
A gorgonzola dolce is extra creamy and a little sweet. The addition of hot honey in these endive cups brings that sweet cream forward and balances nicely with the boldness of the blue cheese.
Provided by Food Network Kitchen
Categories appetizer
Time 10m
Yield About 24 endive with gorgonzola
Number Of Ingredients 5
Steps:
- Arrange the endive leaves on a platter. Spread about 1 heaping teaspoon of the cheese on each endive leaf, then drizzle with honey.
- Sprinkle the endive with pecans and chopped chives.
ROSEMARY-ROASTED BEEF TENDERLOIN WITH GORGONZOLA BUTTER
Make and share this Rosemary-Roasted Beef Tenderloin With Gorgonzola Butter recipe from Food.com.
Provided by BethR
Categories Meat
Time 23m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Discard Gorgonzola rind and in a small bowl stir together cheese and butter until smooth.
- On a sheet of plastic wrap form Gorgonzola butter into a log about 4 inches long.
- Chill log, wrapped in plastic wrap, until firm, at least 1 hour.
- Butter may be made 1 week ahead.
- Preheat oven to 450°F.
- In a 12-inch heavy skillet (preferably cast-iron) heat 1 1/2 tablespoons oil over moderately high heat until hot but not smoking and sear half of steaks until browned, about 2 minutes on each side, transferring to a shallow baking pan.
- Sear remaining steaks in remaining 1 1/2 tablespoons oil in same manner.
- When steaks are just cool enough to handle, spread tops and sides with mustard and sprinkle with rosemary, pepper, and salt to taste.
- Roast steaks in middle of oven 8 minutes for medium-rare (coating should just begin to brown).
- Transfer steaks to a cutting board and let stand about 3 minutes.
- Cut butter into about 20 thin slices.
- Cut each steak in half horizontally.
- Tuck a butter slice between steak halves and top steaks with another butter slice.
Nutrition Facts : Calories 725.8, Fat 62, SaturatedFat 25.9, Cholesterol 166.8, Sodium 382.1, Carbohydrate 1.5, Fiber 0.6, Sugar 0.3, Protein 38.7
GORGONZOLA ROSEMARY CHICKEN
Decadant..yes?!? Can use reduced fat gargonzola. Serve over brown rice or wild rice & long grain rice mix. Should you think gorgonzola to be too strong, substitute blue cheese or even feta cheese.
Provided by gailanng
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Mix together in a gallon-sized plastic bag the flour, Old Bay seasoning, cayenne and black pepper; add the chicken chunks and toss to coat.
- Preheat the olive oil in a heavy skillet over medium-high heat. Add the chicken mixture and sauté, stirring frequently for 5 minutes, or until the chicken is no longer pink. Chicken will not be brown. Remove the chicken from the pan and set aside. Cover with aluminum foil to keep it warm.
- To the hot skillet, add the chicken broth, white wine, smashed garlic cloves and chopped rosemary. Bring the mixture to a bubble and cook for 3 minutes, or until slightly thickened. Add the reserved chicken back to the sauce and reduce the heat to medium. Cook, stirring frequently, another 4-5 minutes, or until the sauce is thick and the chicken is cooked through.
- Reduce the heat to low then add the gorgonzola, lemon juice and half-and-half.
- Stir the mixture together until the cheese has melted and the sauce is a smooth consistency. If it is too thick, thin it out with some chicken broth. Remove smashed garlic (if you can find it).
- To serve, spoon over wild/white rice mix or brown rice and sprinkle with a few sprigs fresh rosemary.
Nutrition Facts : Calories 498, Fat 27.9, SaturatedFat 9.3, Cholesterol 111, Sodium 896.7, Carbohydrate 10.1, Fiber 0.3, Sugar 1.3, Protein 39
GARLIC ROSEMARY KNOTS
A basket of these fragrant rolls makes a welcome addition to any dinner party.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 24
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees. In a small bowl, combine olive oil, rosemary, garlic, salt, and pepper. Line two large baking sheets with parchment, and set aside.
- Working on a floured work surface, cut dough into 2-ounce portions. Roll each to an 11-inch length. Dip each in oil mixture; tie into a knot. Place knots at least 1 1/4 inches apart on prepared baking sheets. Cover with plastic wrap; set aside to rise until dough does not spring back when pressed with a finger, about 20 minutes. Bake until golden, about 20 minutes. Cool on a wire rack 5 minutes before serving.
ROSEMARY-ROASTED BUFFALO TENDERLOIN WITH GORGONZOLA BUTTER
Steps:
- Discard Gorgonzola rind and in a small bowl stir together cheese and butter until smooth. On a sheet of plastic wrap form Gorgonzola butter into a log about 4 inches long. Chill log, wrapped in plastic wrap, until firm, at least 1 hour. Butter may be made 1 week ahead.
- Preheat oven to 450°F.
- In a 12-inch heavy skillet (preferably cast-iron) heat 1 1/2 tablespoons oil over moderately high heat until hot but not smoking and sear half of steaks until browned, about 2 minutes on each side, transferring to a shallow baking pan. Sear remaining steaks in remaining 1 1/2 tablespoons oil in same manner.
- When steaks are just cool enough to handle, spread tops and sides with mustard and sprinkle with rosemary, pepper, and salt to taste. Roast steaks in middle of oven 8 minutes for medium-rare (coating should just begin to brown). Transfer steaks to a cutting board and let stand about 3 minutes. Cut butter into about 20 thin slices.
- Cut each steak in half horizontally. Tuck a butter slice between steak halves and top steaks with another butter slice.
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FILLET WITH GARLIC AND ROSEMARY - GORGONZOLA CHEESE
From en.gorgonzola.com
Category Second CourseEstimated Reading Time 30 secs
- Wrap some lard around each fillet, tie them with some kitchen string and place some rosemary under the string. Peel and slice the garlic.
- Cut the Gorgonzola into small pieces. Melt the butter and two tablespoons of oil in a frying pan, let the garlic get golden brown, add the fillets and cook them on a high flame for 2 minutes per side.
- Add the salt, pepper and small pieces of Gorgonzola on the fillets. Place them in the pre-heated oven for 3 minutes and serve them immediately.
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