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MISSIONERO PREPARACI Group

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10 recipes that use rosemary oil to spice up your cooking:


Rosemary Roasted Potatoes

Ingredients:

  • 1 pound small red potatoes, scrubbed and quartered

  • 2 tablespoons olive oil

  • 1 teaspoon rosemary oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Instructions:

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Toss potatoes with olive oil, rosemary oil, salt, and pepper.

  3. Spread potatoes on a baking sheet and roast for 20-25 minutes, or until golden brown and tender.


Rosemary Chicken

Ingredients:

  • 1 (4-5 pound) chicken, cut into 8 pieces

  • 1 tablespoon olive oil

  • 2 tablespoons rosemary oil

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

Instructions:

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. In a large bowl, combine olive oil, rosemary oil, salt, and pepper.

  3. Add chicken to the bowl and toss to coat.

  4. Place chicken in a baking dish and roast for 30-35 minutes, or until cooked through.


Rosemary Salmon

Ingredients:

  • 1 (6-ounce) salmon fillet

  • 1 tablespoon olive oil

  • 1 teaspoon rosemary oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Instructions:

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. In a small bowl, combine olive oil, rosemary oil, salt, and pepper.

  3. Rub the mixture all over the salmon fillet.

  4. Place salmon in a baking dish and bake for 15-20 minutes, or until cooked through.

Rosemary Roasted Vegetables

Ingredients:

  • 1 (1 pound) bag frozen vegetables, thawed

  • 2 tablespoons olive oil

  • 1 teaspoon rosemary oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Instructions:

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Toss vegetables with olive oil, rosemary oil, salt, and pepper.

  3. Spread vegetables on a baking sheet and roast for 20-25 minutes, or until tender.

Rosemary Focaccia

Ingredients:

  • 1 cup warm water (105-115 degrees F)

  • 2 teaspoons sugar

  • 1 package active dry yeast

  • 2 1/4 cups all-purpose flour, plus more for dusting

  • 1 teaspoon salt

  • 1 tablespoon olive oil, plus more for brushing

  • 1 teaspoon rosemary oil

Instructions:

  1. In a large bowl, combine warm water, sugar, and yeast. Let stand for 5 minutes, or until foamy.

  2. Stir in flour and salt until a dough forms.

  3. Turn dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.

  4. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.

  5. Punch down dough and divide in half.

  6. Roll out each half of dough into a 12-inch circle.

  7. Brush each circle with olive oil and sprinkle with rosemary oil.

  8. Fold each circle in half and place on a baking sheet.

  9. Let rise in a warm place for 30 minutes, or until doubled in size.

  10. Preheat oven to 400 degrees F (200 degrees C).

  11. Bake focaccia for 15-20 minutes, or until golden brown.

Rosemary Pesto

Ingredients:

  • 1 cup fresh basil leaves

  • 1/4 cup pine nuts

  • 1/4 cup grated Parmesan cheese

  • 1/4 cup olive oil

  • 2 tablespoons rosemary oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Instructions:

  1. In a food processor, combine basil leaves, pine nuts, Parmesan cheese, olive oil, rosemary oil, salt, and pepper.

  2. Process until smooth.

  3. Store pesto in an airtight

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