It must be fresh, and no, two cups is not a buttload, it’s hardly a handful. Do you have a rosemary bush outside your house? After this recipe, you won’t!
A dozen large bushy sprigs will probably suffice, if you’re making, say a pound or two of salmon. It’s a great way to use up surplus rosemary.
Daniel
I just checked the link, it’s two large bunches & fresh. Sounds about right.
Okay, you heard it first from LHOD.
My recipe is canned Lentil soup, but I add a 1/4 cup of chopped Smoked Sausage (Hillshire Farms) to it. It gives it a nice flavor.
::previewing this time::
We named this Andi Goulash after my daughter. (and yes, I know it’s not authentic)
olive oil
1 sm or medium onion - chopped
3-4 cloves garlic - minced
1 lb italian sausage (I use fennel, but that’s because no in my family likes hot)
1/2 green pepper - chopped (if your feeling adventurous, do half green half red or 1/3 green, 1/3 red, 1/3 yellow)
1 can diced tomatoes
oregeno
basil
paprika
Elbow macaroni
1 spoonful Miracle Whip.
Sautee onions and garlic in olive oil, when onions are soft, add the sausage and brown. Drain off excess grease.
Add the pepper and tomatoes, stir. Add either dried or fresh oregeno, basil and paprika to taste. Bring to boil and let simmer.
Let simmer as you prepare the macaroni. When done, rinse and drain and then add to pot. Add the Miracle Whip and stir.
I know the Miracle Whip sounds odd, but it gives a nice little kick to it.
Dessert suggestions include:
Sno-Balls
Chocolate-covered Donettes
Oreos
Chips Ahoy
Ding Dongs
or virtually any other packaged snacky cakes. The key is that they should be washed down with additional beer and crumbs, rather than being brushed off, should be picked from the front of your grubby sweatshirt and eaten.
If 80’s action movies don’t appeal, this meal can be consumed with equal, or greater, gusto while watching Springer.
Here’s another version of this dish, which, when finished, is sweet and flavorful. The squash and tomatoes provide all the liquid you will need:
1 onion, sliced
butter/olive oil
2 courgettes, bias sliced
2 small yellow zuchini, bias sliced
2 tomatoes, chopped, or canned
Salt and pepper
parmesan cheese, grated
Saute the onion until sweet. Add the squash and tomatoes, salt and pepper generously, cover the entire dish with parmesan. Bring to bubbling, reduce to simmer, cook covered for about 30 minutes. Do NOT stir while cooking. Serve in bowls as a soup, with some buttered French bread on the side.
Orange Cinamon Cous Cous
I like this recipe because it’s easy to make and it makes such a versatile side dish. It’s colorful, with the oranges and the herbs. The fruit and the mint make a refreshing combo. The mint is non-optional, imo.
I usually just use orange juice like Simply Orange instead of the concentrate, that’s what I always have on hand (I never buy the forzen stuff). I use about 1/3 - 1/2 cup of non-concentrate OJ.
Ingredients
1 3/4 cups (12 oz/360 g) whole-wheat couscous
1/4 cup (2 fl oz/60 ml) thawed orange juice concentrate
1 tablespoon fresh lemon juice
2 teaspoons olive oil
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 1/2 cups (20 fl oz/600 ml) boiling water
1/2 cup chopped fresh parsley, preferably Italian flat-leaf parsley
1/2 cup thinly sliced scallion greens
1/2 cup chopped fresh mint, optional
Preparation
Yes, you cook the stuffing, then spread it over top of the turkey and green beans.
You could also put it on the bottom of the pan, with the turkey and green beans on top…I don’t think you can screw this up unless you set the oven to Broil and leave the house to watch the Lord of the Rings trilogy.
Phew, Left Hand! I was dismayed over the amount of rosemary…one jar of the dried stuff didn’t look like enough, and that stuff is expensive! Now I have an excuse to replace my rosemary bush!
Does this comes with an angiogram and cardiac bypass? 
Chefguy, there’s a Nigel Slater recipe for something very similar, which he calls tomato stew. I’d write it out, but I don’t own the book.
Psychedellic California Strawberry Shortcake
Serves four
Preparation time: 15 minutes
Ingredients:
1 Pint high test vanilla ice cream
4 White chocolate Macadamia nut cookies
1 Basket of fresh blueberries
Preparation:
Preheat oven to 400 degrees
Wash and pick over bluberries
Place cookies in hot oven
Remove cookies once they are soft
Place one cookie in each of four bowls
Top each cookie with a scoop of vanilla ice cream
Garnish with blueberries
Scarf while making animal noises.
The reason that the is called Psychedellic California Strawberry Shortcake is because there are no strawberries or shortcake, yet this tastes even better. Use only the specified ingredients. No others work with the correct effect. If you only have chocolate chip cookies, use raspberries.
-Zenster
Which recipe are you referring to; the ratatouille?
No, but it tasts soooooooooo good…
It’s very filling too, so hopefully you won’t pig out on six bowls in one sitting.
No, but it tastes soooooooooo good…
It’s very filling too, so hopefully you won’t pig out on six bowls in one sitting.
I find this quick, easy and tasty:
Honey Chicken
8 chicken pieces
1 packet of French onion soup mix
1/2 - 3/4 cup of white wine
3 tablespoons of honey
Combine the soup mix, wine and honey. Pour the mixture over the chicken pieces and bake them at 180C for about an hour and a quarter.
What does 180C mean in Farenheit?
Medium-hot 
Yes. I think he doesn’t use it’s name because it’s not really ratatouillle without courgettes or eggplant.
Yes. I think he doesn’t use its name because it’s not really ratatouillle without courgettes or eggplant.
And here’s another yummy chicken recipe:
Paprika Lemon Chicken
Chicken pieces
1/4 cup plain flour
Salt and pepper
2 teaspoons paprika
Combine flour, salt, pepper and paprika in a plastic bag. Place the chicken pieces into the plastic bag and coat them with the flour mixture. Put the chicken pieces skin side down in a lightly greased baking dish. Bake for 30 minutes at 200C. Turn the chicken pieces over and spoon on the lemon sauce. Then cook the pieces for a further 30 minutes.
Lemon Sauce:
2 teaspoons soy sauce
1/4 cup oil (I prefer canola)
1/3 cup lemon juice
2 teaspoons grated lemon rind
1 clove garlic (crushed)
1/2 teaspoon grated green ginger