Four sprigs of rosemary.
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Rosemary along with all the trcipes employing Rosemary presented on this site, with 289 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Rosemary recipes added to this site.
These recipes, all contain Rosemary as a major wild food ingredient.
This page is a continuation of the list of recipe terms including Rosemary held on the FabulousFusionFood site. If you are specifically looking for this site's information on as a culinary term navigate to First Page of the Rosemary Culinary Term entry on this site.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Rosemary recipes added to this site.
These recipes, all contain Rosemary as a major wild food ingredient.
This page is a continuation of the list of recipe terms including Rosemary held on the FabulousFusionFood site. If you are specifically looking for this site's information on as a culinary term navigate to First Page of the Rosemary Culinary Term entry on this site.
The alphabetical list of all Rosemary recipes on this site follows, (limited to 100 recipes per page). There are 289 recipes in total:
Page 2 of 3
| Fläskfilé med sås och ugnsstekta grönsaker (Pork Fillet with Sauce and Roast Vegetables) Origin: Sweden | In Torpedine (Of Ray) Origin: Roman | Llwynau Cig Oen Rhost (Roast Saddle of Welsh Lamb) Origin: Welsh |
| Flødekartofler (Scalloped Potatoes) Origin: Denmark | Irish Lamb Stew Origin: Ireland | Magic Lamb Origin: Namibia |
| Focaccia with Rosemary Leaves and Olives Origin: Italy | Italian Herbs Origin: American | Magrets de Canard Fumés (Hot-smoked Duck Breasts) Origin: France |
| Fowl Fricadelles Origin: Britain | Italian Seasoning Origin: Italy | Mallorcan-style Easter Lamb Origin: Britain |
| Fricadelles Origin: France | Ius Album in Assum Leporem (Hare's Blood, Liver and Lung Ragout) Origin: Roman | Marinated Tofu Skewers Origin: Britain |
| Fried Potatoes with Rosemary and Garlic Origin: Ireland | Ius Diabotanon in Pisce Frixo (A Herb Sauce for Fried Fish) Origin: Roman | Masala French Fries Origin: India |
| Frytour of Erebes (Herb Fritters) Origin: England | Ius in Anguillam (Sauce for Eels II) Origin: Roman | Mediterranean Lamb in a Dijon Mustard Sauce Origin: Mediterranean |
| Garlic Potatoes Origin: Ireland | Ius in Caprea (Sauce for Roebuck) Origin: Roman | Mini Goat's Cheese and Sunblush Tomato Muffins (Mini Goat's Cheese and Sunblush Tomato Muffins) Origin: Britain |
| Ghana Green Marinade Origin: Ghana | Ius in Caprea Assa (Sauce for Roast Roebuck) Origin: Roman | Minutal Dulce ex Citriis (Sweet Citron Ragout) Origin: Roman |
| Glüehwein Roast Beef Origin: Germany | Ius in Caprea Assa (Sauce for Roebuck, Another Way) Origin: Roman | Monnchelet (Veal or Mutton Stew with Herbs and Egg Liaison) Origin: England |
| Gnocchi Basilico con Salsa al Pomodoro e Rucola (Basil Gnocchi with Tomato Sauce and Wild Rocket) Origin: Italy | Ius in Cordula Assa (Sauce for Baked Tuna) Origin: Roman | Moroccan Spiced Lamb Shanks Origin: Morocco |
| Goat's Cheese Muffins (Goat's Cheese Muffins) Origin: Britain | Ius in Dentice Asso (Sauce for Baked Bream) Origin: Roman | Mulled Pomegranate Juice Origin: Britain |
| Golwythion Cig Oen gyda Rhosmari ac Afal (Lamb Chops with Rosemary and Apples) Origin: Welsh | Ius in elixam (Sauce for Boiled Meats) Origin: Roman | Mushroom Stock II Origin: Britain |
| Grand Sallet (Great Salad) Origin: Britain | Ius in elixam omnem (Sauce for All Boiled Meats) Origin: Roman | Nettle Gnocchi with Dandelion Greens Origin: Britain |
| Greek Gyros Seasoning Origin: Greece | Ius in Lacertos Elixos (Sauce for Poached Lizard Fish) Origin: Roman | New Potato Parcels Origin: Ireland |
| Grilled Sweet and Sour Pork Chops Origin: British | Ius in Mullo Taricho (Sauce for Salted Red Mullet) Origin: Roman | New Zealand Classic Roast Lamb with Mint Sauce Origin: New Zealand |
| Gruem vel anatem (Crane or Duck in Spiced Gravy) Origin: Roman | Ius in Mullos Assos (Sauce for Baked Red Mullet) Origin: Roman | Njeguški Pršut (Montenegrin Dry-cured Pork) Origin: Montenegro |
| Guineafowl Supremes with Bay Boletes Origin: Britain | Ius in Perdices (Sauce for Partridges) Origin: Roman | Oen wedi Rhostio mewn Gwair (Lamb Roasted in Hay) Origin: Welsh |
| Gustum de Cucurbitis (Gourd Antipasto) Origin: Roman | Ius in Pisce Asso (Sauce for Baked Fish) Origin: Roman | Oenogarum et Coriandrum in Tubera (Truffles in Coriander Wine Sauce) Origin: Roman |
| Haedum Laseratum (Kid Goat Seasoned with Laser) Origin: Roman | Ius in Pisce Aurata (Sauce for Gilthead Bream) Origin: Roman | Ofellae Aprogineo (Starters in the Manner of Wild Boar) Origin: Roman |
| Haedum sive Agnum Parthicum (Parthian Kid or Lamb) Origin: Roman | Ius in Siluro, in Pelamyde et in Thynno Salsis (Sauce for Salt Sheatfish, Young Tuna, or Tuna Over a Year Old) Origin: Roman | Omentata ita Fiunt (Smoked Liver Meatballs) Origin: Roman |
| Haedus sive Agnum Tarpeianum (Kid or Lamb à la Tarpeius) Origin: Roman | Ius in Venationibus Omnibus (Sauce for all Kinds of Wild Game) Origin: Roman | Orange Olive Oil Cake Origin: Fusion |
| Haenau Cig Oen gyda Pannas a Chennin (Slices of Lamb with Parsnips and Leeks) Origin: Welsh | Ius Viride in Avibus (Green Sauce for Birds) Origin: Roman | Oxford Sausages Origin: England |
| Hashed Potatoes Origin: Ireland | Jollof Rice without Tomato Purée Origin: Nigeria | Paella Valencia de la Huerta (Traditional Chicken Paella) Origin: Spain |
| Hebolace Origin: England | Judd mat Gaardebounen (Smoked Pork with Broad Beans) Origin: Luxembourg | Pangratto Origin: Italy |
| Herbes de Provence Origin: France | Lamb Shashliks with Rosemary and Garlic Origin: Turkey | Parmentier Potatoes Origin: France |
| Hægeldaðir lambalæri (Slow-cooked Lamb Shanks) Origin: Iceland | Leftover Roast Lamb Kota Origin: South Africa | Passatelli in Brodo (Passatelli in Broth) Origin: Italy |
| In Colocasio (For Taro) Origin: Roman | Leftovers Lamb Ragu Origin: Britain | Passatelli in Brodo (Passatelli in Broth) Origin: San Marino |
| In copadiis ius album (White Sauce for Choice Cuts) Origin: Roman | Lenticula ex Sphondylis (Lentils and Parsnips) Origin: Roman | Pasta e Cece (Pasta Soup with Chickpeas II) Origin: San Marino |
| In Locusta Elixa (Sauce for Boiled Lobster) Origin: Roman | Lenticulam de castaneis (Lentils and Chestnuts) Origin: Roman | Pastai Cig oen Cymraeg a Phwmpen (Welsh Lamb and Marrow Pie) Origin: Welsh |
| In Lolligine in Patina (A Dish of Squid) Origin: Roman | Leporem Farsum (Stuffed Hare) Origin: Roman | Pašticada (Croatian Beef Stew) Origin: Croatia |
| In Perdice et Attagena et in Turture (Of Partridge, Hazel Hen and Turtledove) Origin: Roman | Leporem Madidum (Soaked Hare) Origin: Roman | Patate e Finocchida Lucca (Roast Potatoes with Fennel Seeds) Origin: Britain |
| In Pisce Oenogarum (Wine Sauce for Fish) Origin: Roman | Leporem Pipere (Hare Sprinkled with Dry Pepper) Origin: Roman | |
| In Pisce Oenogarum II (Wine Sauce for Fish II) Origin: Roman | Leporis Conditura (Seasoning for Hare) Origin: Roman |
Page 2 of 3