garlic rosemary recipes

- 3 tablespoons extra-virgin olive oil
- 3 2-inch sprigs fresh rosemary (or 1 teaspoon dried)
- 3 large garlic cloves, quartered
- 1-1/4 cups warm water
- 1 package dry yeast
- 1 tablespoon honey
- 1 cup all-purpose unbleached or bread flour
- 1-1/4 cups whole wheat flour
- 1 teaspoon salt
- 1 cup finely shredded provolone or asiago cheese
- 1 tablespoon chopped fresh rosemary (or 1 tsp. dried)

- One 8 lb of leg of lamb timed of all the fat.
- 1/4 fresh rosemary chopped
- lemon pepper to taste
- sea salt to taste
- 4 large clove garlic chopped
- 1/4 cup beer
- 1/2 cup orange juice
- 1 table spoon fresh grated lemon zests
- Extra virgin olive oil as needed

- 1/8 cup monterey jack cheese
- 1/4 cup butter
- 2 tablespoons butter
- 1/2 cup milk
- 1/8 cup sharp cheddar cheese
- 1 teaspoon rosemary
- 1/4 teaspoon garlic powder
- 2 garlic cloves
- 1/4 teaspoon cream of tartar
- 2 teaspoons baking powder
- 1/8 teaspoon garlic powder
- 1/2 teaspoon rosemary
- 1 cup flour
- 1/4 teaspoon kosher salt
- 3 teaspoons sugar

- 1 1/2 tablespoons dried rosemary
- 1 1/2 teaspoons sugar
- 4-4 1/2 cups all-purpose flour
- 1 1/2 teaspoons sea salt or kosher salt
- 1/2 teaspoon salt
- 3-5 garlic cloves, minced very fine (depending on how garlicky you want it, I go all the way!)
- 3 tablespoons olive oil
- 1/4 ounce active dry yeast (one envelope)

- 3 1/2 lbs boneless beef top sirloin steaks or london broil beef
- 1/4 cup balsamic vinegar or red wine vinegar
- 1/2 cup soy sauce
- pepper
- 8 cloves garlic
- 1/2 cup olive oil
- 4 teaspoons dried rosemary

- 2 tablespoons olive oil
- 1/4 cup water Fresh rosemary sprigs
- 1 tablespoon finely grated lemon peel
- 2 tablespoons minced fresh rosemary
- 1 garlic clove, minced
- 1 6- to 7-pound leg of lamb, trimmed of excess fat

- 1/8 teaspoon white pepper
- 1 head roasted garlic (recipe included)
- 1/2 cup whipping cream or half-and-half
- 1/2 cup milk
- 2 1/2 lbs yukon gold potatoes, peeled and cut into 1 inch pieces (5 medium)
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary
- 1 1/2 teaspoons salt
- 2 tablespoons butter