Four sprigs of rosemary.
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Rosemary along with all the Rosemary containing recipes presented on this site, with 236 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 236 recipes in total:
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| In Locusta Elixa (Sauce for Boiled Lobster) Origin: Roman | Leporem Pipere (Hare Sprinkled with Dry Pepper) Origin: Roman | Perfect Valentine Steaks with Root Vegetables Origin: Britain |
| In Lolligine in Patina (A Dish of Squid) Origin: Roman | Leporis Conditura (Seasoning for Hare) Origin: Roman | Perna Apruna ita Impletur Terentina (Filled Gammon of Wild Boar Terentine) Origin: Roman |
| In Perdice et Attagena et in Turture (Of Partridge, Hazel Hen and Turtledove) Origin: Roman | Llwynau Cig Oen Rhost (Roast Saddle of Welsh Lamb) Origin: Welsh | Persian Leg of Lamb Origin: Iran |
| In Pisce Oenogarum (Wine Sauce for Fish) Origin: Roman | Magic Lamb Origin: Namibia | Petasonem ex Musteis (Shoulder of Pork with Sweet Wine Cakes) Origin: Roman |
| In Pisce Oenogarum II (Wine Sauce for Fish II) Origin: Roman | Magrets de Canard Fumés (Hot-smoked Duck Breasts) Origin: France | Phoenicoptero (Of Flamingo) Origin: Roman |
| In Torpedine (Of Ray) Origin: Roman | Mallorcan-style Easter Lamb Origin: Britain | Pick a Pepper Soup Origin: Equatorial Guinea |
| Irish Lamb Stew Origin: Ireland | Marinated Tofu Skewers Origin: Britain | Pisces Zomoteganon (Fish Stewed in its Own Juices) Origin: Roman |
| Italian Herbs Origin: American | Masala French Fries Origin: India | Pollo Alla Cacciatora (Sammarinese Chicken Cacciatore) Origin: San Marino |
| Italian Seasoning Origin: Italy | Mediterranean Lamb in a Dijon Mustard Sauce Origin: Mediterranean | Pollo con Ajo (Chicken with Garlic) Origin: Mexico |
| Ius Album in Assum Leporem (Hare's Blood, Liver and Lung Ragout) Origin: Roman | Mini Goat's Cheese and Sunblush Tomato Muffins (Mini Goat's Cheese and Sunblush Tomato Muffins) Origin: Britain | Porcellum Celsinianum (Suckling Pig à la Celsinus) Origin: Roman |
| Ius Diabotanon in Pisce Frixo (A Herb Sauce for Fried Fish) Origin: Roman | Minutal Dulce ex Citriis (Sweet Citron Ragout) Origin: Roman | Porcellum Eo Irue (Suckling Pig with Thick Sauce) Origin: Roman |
| Ius in Anguillam (Sauce for Eels II) Origin: Roman | Monnchelet (Veal or Mutton Stew with Herbs and Egg Liaison) Origin: England | Porcellum Hortulanum (Suckling Pig Stuffed with Garden Vegetables) Origin: Roman |
| Ius in Caprea (Sauce for Roebuck) Origin: Roman | Moroccan Spiced Lamb Shanks Origin: Morocco | Porcellum Iscellatum (Sauce for Suckling Pig) Origin: Roman |
| Ius in Caprea Assa (Sauce for Roast Roebuck) Origin: Roman | Mulled Pomegranate Juice Origin: Britain | Porcellum Lacte Pastum Elixum (Boiled Suckling Pig, Fed on Milk) Origin: Roman |
| Ius in Caprea Assa (Sauce for Roebuck, Another Way) Origin: Roman | Nettle Gnocchi with Dandelion Greens Origin: Britain | Porcellum Oenococtum (Suckling Pig with Wine Sauce) Origin: Roman |
| Ius in Cordula Assa (Sauce for Baked Tuna) Origin: Roman | New Potato Parcels Origin: Ireland | Porcetta (Roast Pork with Fennel Seed) Origin: Italy |
| Ius in Dentice Asso (Sauce for Baked Bream) Origin: Roman | Oen wedi Rhostio mewn Gwair (Lamb Roasted in Hay) Origin: Welsh | Potato and Onion Flan Origin: Ireland |
| Ius in elixam (Sauce for Boiled Meats) Origin: Roman | Oenogarum et Coriandrum in Tubera (Truffles in Coriander Wine Sauce) Origin: Roman | Potato Pizza Origin: Britain |
| Ius in elixam omnem (Sauce for All Boiled Meats) Origin: Roman | Ofellae Aprogineo (Starters in the Manner of Wild Boar) Origin: Roman | Potato Pizza with Tomatoes, Aubergines and Basil Origin: Ireland |
| Ius in Lacertos Elixos (Sauce for Poached Lizard Fish) Origin: Roman | Omentata ita Fiunt (Smoked Liver Meatballs) Origin: Roman | Pressure Cooker Pea and Ham Soup Origin: Britain |
| Ius in Mullo Taricho (Sauce for Salted Red Mullet) Origin: Roman | Orange Olive Oil Cake Origin: Fusion | Pullum Elixum ex Iure Suo (Chicken in its Own Broth) Origin: Roman |
| Ius in Mullos Assos (Sauce for Baked Red Mullet) Origin: Roman | Oxford Sausages Origin: England | Pullum Elixum ex Iure Suo (Boiled Chicken with Boiled Egyptian Beans) Origin: Roman |
| Ius in Perdices (Sauce for Partridges) Origin: Roman | Paella Valencia de la Huerta (Traditional Chicken Paella) Origin: Spain | Pullum Numidicum (Numidian Guinea Fowl) Origin: Roman |
| Ius in Pisce Asso (Sauce for Baked Fish) Origin: Roman | Parmentier Potatoes Origin: France | Rôti de Lapin aux Herbes (Roast Rabbit with Herbs) Origin: France |
| Ius in Pisce Aurata (Sauce for Gilthead Bream) Origin: Roman | Passatelli in Brodo (Passatelli in Broth) Origin: Italy | Rack & Ruin Origin: Britain |
| Ius in Siluro, in Pelamyde et in Thynno Salsis (Sauce for Salt Sheatfish, Young Tuna, or Tuna Over a Year Old) Origin: Roman | Passatelli in Brodo (Passatelli in Broth) Origin: San Marino | Rack of Lamb with Sénégal Pepper Emulsion Origin: African Fusion |
| Ius in Venationibus Omnibus (Sauce for all Kinds of Wild Game) Origin: Roman | Pasta e Cece (Pasta Soup with Chickpeas II) Origin: San Marino | Ragu di Carne Origin: San Marino |
| Ius Viride in Avibus (Green Sauce for Birds) Origin: Roman | Pastai Cig oen Cymraeg a Phwmpen (Welsh Lamb and Marrow Pie) Origin: Welsh | Rapas (Turnips) Origin: Roman |
| Lamb Shashliks with Rosemary and Garlic Origin: Turkey | Patate e Finocchida Lucca (Roast Potatoes with Fennel Seeds) Origin: Britain | Rich Minestrone Soup Origin: British |
| Leftovers Lamb Ragu Origin: Britain | Patellam ex holisatro (Artichokes Cooked in Herbs) Origin: Roman | Roast Leg of Goat Origin: Britain |
| Lenticula ex Sphondylis (Lentils and Parsnips) Origin: Roman | Patina de Apua (A Dish of Anchovies) Origin: Roman | Roast Leg of Lamb Origin: Greece |
| Lenticulam de castaneis (Lentils and Chestnuts) Origin: Roman | Patina de apua sive apua (Steamed Custard of Small Fish) Origin: Roman | Roast Turkey with Herbs Origin: Britain |
| Leporem Farsum (Stuffed Hare) Origin: Roman | Patina de Pisce Lupo (A Dish of Wolf-fish) Origin: Roman | |
| Leporem Madidum (Soaked Hare) Origin: Roman | Patina ex Lagitis et Cerebellis (A Dish of Salt Lizard-fish and Brains) Origin: Roman |
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