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 266 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 266 recipes in total:
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| Goat's Cheese Muffins (Goat's Cheese Muffins) Origin: Britain | Ius in elixam (Sauce for Boiled Meats) Origin: Roman | Nettle Gnocchi with Dandelion Greens Origin: Britain |
| Golwythion Cig Oen gyda Rhosmari ac Afal (Lamb Chops with Rosemary and Apples) Origin: Welsh | Ius in elixam omnem (Sauce for All Boiled Meats) Origin: Roman | New Potato Parcels Origin: Ireland |
| Grand Sallet (Great Salad) Origin: Britain | Ius in Lacertos Elixos (Sauce for Poached Lizard Fish) Origin: Roman | New Zealand Classic Roast Lamb with Mint Sauce Origin: New Zealand |
| Greek Gyros Seasoning Origin: Greece | Ius in Mullo Taricho (Sauce for Salted Red Mullet) Origin: Roman | Njeguški Pršut (Montenegrin Dry-cured Pork) Origin: Montenegro |
| Gruem vel anatem (Crane or Duck in Spiced Gravy) Origin: Roman | Ius in Mullos Assos (Sauce for Baked Red Mullet) Origin: Roman | Oen wedi Rhostio mewn Gwair (Lamb Roasted in Hay) Origin: Welsh |
| Guineafowl Supremes with Bay Boletes Origin: Britain | Ius in Perdices (Sauce for Partridges) Origin: Roman | Oenogarum et Coriandrum in Tubera (Truffles in Coriander Wine Sauce) Origin: Roman |
| Gustum de Cucurbitis (Gourd Antipasto) Origin: Roman | Ius in Pisce Asso (Sauce for Baked Fish) Origin: Roman | Ofellae Aprogineo (Starters in the Manner of Wild Boar) Origin: Roman |
| Haedum Laseratum (Kid Goat Seasoned with Laser) Origin: Roman | Ius in Pisce Aurata (Sauce for Gilthead Bream) Origin: Roman | Omentata ita Fiunt (Smoked Liver Meatballs) 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 | Orange Olive Oil Cake Origin: Fusion |
| 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 | Oxford Sausages Origin: England |
| 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 | Paella Valencia de la Huerta (Traditional Chicken Paella) Origin: Spain |
| Hashed Potatoes Origin: Ireland | Judd mat Gaardebounen (Smoked Pork with Broad Beans) Origin: Luxembourg | Pangratto Origin: Italy |
| Hebolace Origin: England | Lamb Shashliks with Rosemary and Garlic Origin: Turkey | Parmentier Potatoes Origin: France |
| Herbes de Provence Origin: France | Leftover Roast Lamb Kota Origin: South Africa | Passatelli in Brodo (Passatelli in Broth) Origin: Italy |
| Hægeldaðir lambalæri (Slow-cooked Lamb Shanks) Origin: Iceland | Leftovers Lamb Ragu Origin: Britain | Passatelli in Brodo (Passatelli in Broth) Origin: San Marino |
| In Colocasio (For Taro) Origin: Roman | Lenticula ex Sphondylis (Lentils and Parsnips) Origin: Roman | Pasta e Cece (Pasta Soup with Chickpeas II) Origin: San Marino |
| In copadiis ius album (White Sauce for Choice Cuts) Origin: Roman | Lenticulam de castaneis (Lentils and Chestnuts) Origin: Roman | Pastai Cig oen Cymraeg a Phwmpen (Welsh Lamb and Marrow Pie) Origin: Welsh |
| In Locusta Elixa (Sauce for Boiled Lobster) Origin: Roman | Leporem Farsum (Stuffed Hare) Origin: Roman | Pašticada (Croatian Beef Stew) Origin: Croatia |
| In Lolligine in Patina (A Dish of Squid) Origin: Roman | Leporem Madidum (Soaked Hare) Origin: Roman | Patate e Finocchida Lucca (Roast Potatoes with Fennel Seeds) Origin: Britain |
| In Perdice et Attagena et in Turture (Of Partridge, Hazel Hen and Turtledove) Origin: Roman | Leporem Pipere (Hare Sprinkled with Dry Pepper) Origin: Roman | Patellam ex holisatro (Artichokes Cooked in Herbs) Origin: Roman |
| In Pisce Oenogarum (Wine Sauce for Fish) Origin: Roman | Leporis Conditura (Seasoning for Hare) Origin: Roman | Patina de Apua (A Dish of Anchovies) Origin: Roman |
| In Pisce Oenogarum II (Wine Sauce for Fish II) Origin: Roman | Llwynau Cig Oen Rhost (Roast Saddle of Welsh Lamb) Origin: Welsh | Patina de apua sive apua (Steamed Custard of Small Fish) Origin: Roman |
| In Torpedine (Of Ray) Origin: Roman | Magic Lamb Origin: Namibia | Patina de Pisce Lupo (A Dish of Wolf-fish) Origin: Roman |
| Irish Lamb Stew Origin: Ireland | Magrets de Canard Fumés (Hot-smoked Duck Breasts) Origin: France | Patina ex Lagitis et Cerebellis (A Dish of Salt Lizard-fish and Brains) Origin: Roman |
| Italian Herbs Origin: American | Mallorcan-style Easter Lamb Origin: Britain | Patsas (Tripe Soup) Origin: Greece |
| Italian Seasoning Origin: Italy | Marinated Tofu Skewers Origin: Britain | Perfect Valentine Steaks with Root Vegetables Origin: Britain |
| Ius Album in Assum Leporem (Hare's Blood, Liver and Lung Ragout) Origin: Roman | Masala French Fries Origin: India | Perna Apruna ita Impletur Terentina (Filled Gammon of Wild Boar Terentine) Origin: Roman |
| Ius Diabotanon in Pisce Frixo (A Herb Sauce for Fried Fish) Origin: Roman | Mediterranean Lamb in a Dijon Mustard Sauce Origin: Mediterranean | Persian Leg of Lamb Origin: Iran |
| Ius in Anguillam (Sauce for Eels II) Origin: Roman | Mini Goat's Cheese and Sunblush Tomato Muffins (Mini Goat's Cheese and Sunblush Tomato Muffins) Origin: Britain | Petasonem ex Musteis (Shoulder of Pork with Sweet Wine Cakes) Origin: Roman |
| Ius in Caprea (Sauce for Roebuck) Origin: Roman | Minutal Dulce ex Citriis (Sweet Citron Ragout) Origin: Roman | Petit Salé with Winter Root Vegetables and Ceps Origin: Britain |
| Ius in Caprea Assa (Sauce for Roast Roebuck) Origin: Roman | Monnchelet (Veal or Mutton Stew with Herbs and Egg Liaison) Origin: England | Phoenicoptero (Of Flamingo) Origin: Roman |
| Ius in Caprea Assa (Sauce for Roebuck, Another Way) Origin: Roman | Moroccan Spiced Lamb Shanks Origin: Morocco | Pick a Pepper Soup Origin: Equatorial Guinea |
| Ius in Cordula Assa (Sauce for Baked Tuna) Origin: Roman | Mulled Pomegranate Juice Origin: Britain | |
| Ius in Dentice Asso (Sauce for Baked Bream) Origin: Roman | Mushroom Stock II Origin: Britain |
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