Herbs Recipes

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Black Olive and Rosemary Focaccia Ready Time: 1 Hr 5 Min "A wonderful tasting change from pizza or a great side dish to any meal. Full of flavor and delicious."

Black Pasta in a Pink Gorgonzola Sauce Ready Time: 40 Min "This recipe is something I made up. I just like all the ingredients, so I threw them together and it is really good."

Blissful Rosemary Chicken Ready Time: 40 Min "An elegant and intensely flavorful way to prepare chicken breasts: roll with prosciutto and cheese, skewer with rosemary sprigs, and marinate (or not)."

Blue Cheese Burgers Ready Time: 2 Hrs 25 Min "Hamburgers? Yes. But basic fare? Definitely not! What a treat they are, and the wise cook will make up a dozen or so for the freezer. If you like blue cheese, you'll never forget these burgers."

Blue Cheese Fettucine Ready Time: 35 Min "This is a delicious and simple vegetarian pasta dish. Use your favorite blue cheese -- I always use Danish blue as I'm a lover of strong flavors. Use spinach fettucine if you like!"

Blue Cheese Surprise Ready Time: "Instead of a slice of cheese on top, I like to stuff these burgers with blue cheese. I serve these on a bun with blue cheese dressing, lettuce, and tomato."

Blue Cheese, Bacon and Chive Stuffed Pork Chops Ready Time: 35 Min "This is an amazing recipe I made up to make something fancier from good ol' pork chops. This is a rich recipe. To add another twist, add fresh chopped apples and pecans to the blue cheese mixture. Yum! Enjoy!"

Blue Flame Ready Time: 2 Min "Southern Comfort is poured in a layer over peppermint schnapps. It is then lit, producing a blue flame. Don't forget to blow it out before drinking!"

Bo Nuong Xa Ready Time: 4 Hrs 30 Min "Marinated lemon grass beef skewers that can be broiled or grilled. This is a traditional Vietnamese dish, best if dipped in Nuaoc Cham sauce."

Bocconcini Salad Ready Time: 15 Min "Bite-size balls of fresh mozzarella, known as bocconcini make up this great salad. If possible, seek out mozzarella di bufala, made from water buffalo's milk; a specialty of central and southern Italy, it is a softer, creamier mozzarella than that made from cow's milk."