Everyday Cooking Recipes

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Rosemary Mashed Potatoes and Yams with Garlic and Parmesan Ready Time: 2 Hrs "A twist on the traditional mashed potatoes. Originally submitted to ThanksgivingRecipe.com."

Rosemary Pasta in Roasted Garlic Sauce Ready Time: 30 Min "My mother has been making this dish for as long as I can remember. Lots of rosemary and garlic - what more could you ask for?"

Rosemary Pork Chops Ready Time: 40 Min "'I like to grill these chops in summer,' notes field editor Lisa Morman of Minot, North Dakota. 'When I'm entertaining, I often serve them with Parmesan-roasted potatoes and candied carrots.'"

Rosemary Ranch Chicken Kabobs Ready Time: 1 Hr "This rosemary ranch chicken recipe is so delicious, tender, and juicy the chicken will melt in your mouth. Even the most picky eater will be begging for the last piece."

Rosemary-Garlic Chicken and Veggies Ready Time: 30 Min "I enjoy cooking, and this has become a signature entree. My wife asks me to make it once a week. It's a simple dish to prepare, and the colorful vegetables make it attractive. -Robert Dessell, Pensacola, Florida"

Rosies Ready Time: "Yup, tomato soup."

Rosy Rhubarb Salad Ready Time: 25 Min "This is one of my favorite springtime recipes. But if you freeze strawberries and rhubarb, you can make this salad most any time of year. You'll find it a little tart, and light and cool - just right for those warmer days ahead."

Rotisserie Chicken Chili With Hominy & Chiles Ready Time: "Spices permeate the entire dish - cumin, oregano, and cayenne pepper - and hominy adds an authentic Southwestern accent to this chicken chili. Save a big chunk of time simply by using rotisserie chickens from the supermarket and canned chicken broth as the chili base."

Round Ham Loaf Ready Time: 1 Hr 50 Min "Slices of pineapple and a maraschino cherry make my mom's homey ham loaf pretty enough for company. The accompanying vanilla and raisin sauce lends a distinctive flavor to the meat. -Susan Ormond, Jamestown, North Carolina"

Roundup Supper Ready Time: 50 Min "I often serve this tangy dish to the cowboys when we work the cattle on our ranch. To save time, I assemble it the day before, refrigerate it and bake it the next day.--Edna Irick, Bryan, Texas"