|
Originally Posted by luv-e
Originally Posted by Zephyr
I'm drowning in Rosemary. Wish I knew how to do something with it!
I love to use rosemary or thyme with Deer Meat, yumm |
Originally Posted by primbears
Rosemary is in lasagne. My smallest always called them sticks.
|
Originally Posted by judyjudyjudy
oops --- for the basil lemonade i forgot to say that i use the basil tea as the first cup of liquid - and then add water to equal two quarts.
BASIL CAKE: (learned from an herb farm) *add 2 tablespoons finely chopped basil to a yellow cake mix, bake as directed *add 1 tablespoon finely chopped basil to 1 cup apricot marmalade or preserves and microwave until the preserves/marmalade is liquified. *pour the basil apricot sauce over the hot cake as soon as comes out of oven. refrigerate the cake. *serve with a dollop of plain cool whip OR add 2 tablespoons basil to a small tub of cool whip and use it as a topping. |
Just came in from watering my basil plants and thinking to myself,"just what am I going to do with all this basil?". Thank you all for your ideas!! This is not your average quilter's blog.
|
I agree, it isn't always what I expected but boy do I love it. Anything I need, I find here. I am so glad everyone participates. Other ones people don't contribute. I thank everyone for all the help on ANYTHING. Talk about a group of smart ladies ! Keep it up. :thumbup:
|
I don't like the herbs so much in the dehydrator as I do frozen.
But it's great for jerky (I like venison or moose), and I love doing apples or pears with just a sprinkling of cinnamon...great snacks!
Originally Posted by Kooklabell
Originally Posted by leatheflea
I dry mine in a dehydrator.
|
the site "thepioneerwoman.com" has a "peach basil" ice cream topping that is to die for. it can be made as a preserve, too.
she has a fantastic recipe site on her blog, and she is a charmer. check her out. she is as fascinating as this place is!!! |
This is a great non quilting topic.
I too am drowning in Basil so I'll be checking this one closely to see what to do with my basil. I like the idea of freezing - will explore that method too. I've never made pesto - maybe will try that also. |
immerse a branch of clean, washed rosemary in a bottle of wine vinegar (rose or red is good --white works, too. great for salads. it can be immersed in a bottle of regular vinegar, too, for cooking and salads.
rosemary can be tucked under the skin of a chicken when you roast it--loosen the skin with your hand, and slide the fresh rosemary under the breast skin. rub the skin with a bit of oil, and bake away. works with turkey, too. |
I dry mine in a dryer. Or you can put it in your oven on a cookie cheet and dry at 150. an hour or so. I then put in a glass jar. store in cool dark, mine is in cupboard
|
| All times are GMT -8. The time now is 03:07 PM. |