Herb Recipes

  • 1/4 cup parsley leaves, packed
  • 2 tablespoons rosemary leaves
  • 2 tablespoons thyme leaves
  • 2 cloves garlic, peeled
  • 1/2 lemon, ends trimmed, cut into wedges and seeded
  • 1 1/4 teaspoons coarse salt, plus more for sprinkling
  • 1/4 teaspoon freshly ground black pepper, plus more for sprinkling
  • 1 tablespoon extra-virgin olive oil
  • 6 1/2 pound Cornish game hens
  • 4 tablespoons butter, softened

Herb-roasted Cornish Game Hens

Food & Cooking , Healthy Recipes , Gluten-Free Recipes

Author: Martha Stewart

Think Of This Recipe As A Dinner-party Building Block: People-pleasing And Delicious, It Will Become Your Signature Dish.

Number Of Ingredients: 10

  • Place parsley, rosemary, thyme, garlic, lemon, salt, and pepper in a food processor. Blend until finely chopped. With machine running, add olive oil.
  • Loosen skin from the hens. Put 1 tablespoon of herb mixture under skin of each hen, smoothing to cover breasts. Place the birds on a large rimmed baking sheet, cover with plastic wrap, and refrigerate overnight.
  • Remove hens from refrigerator and bring to room temperature (about 1 hour). Preheat oven to 400 degrees.
  • Place hens on a clean rimmed baking sheet (it's okay if they touch). Brush butter over surface of hens and sprinkle generously with salt and pepper. Roast in oven, rotating pan once until golden brown and cooked through (meat thermometer should read 165 degrees when placed in the thigh), about 50 minutes.
  • Remove from oven and let stand at least 15 minutes before placing on individual plates. No carving necessary!
Nutrition Facts:

  • 2 teaspoons ground paprika
  • 2 tablespoons fresh minced garlic
  • 2 teaspoons Italian seasoning blend
  • 2 tablespoons fresh lemon juice
  • ¼ cup olive oil
  • ½ teaspoon ground black pepper
  • 2 teaspoons dried basil leaves
  • 2 tablespoons brown sugar, packed
  • 2 pounds large shrimp (21-25 per pound), peeled and deveined

Grilled Garlic And Herb Shrimp

Seafood , Shellfish , Shrimp

Author: Berly15216

My Dad Gave Me This Recipe, And Every Time I Make It I Have People Begging Me For The Recipe.

Time: 2h15m

Yield: 4

Number Of Ingredients: 9

  • Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
  • Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
  • Remove shrimp from marinade, drain excess, and discard marinade.
  • Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.
Nutrition Facts:

Calories 336.4 calories, Carbohydrate 10.2 g, Cholesterol 345.6 mg, Fat 15.7 g, Fiber 1.1 g, Protein 37.8 g, SaturatedFat 2.4 g, Sodium 400.8 mg, Sugar 7 g

  • 1 quart water
  • 1/3 cup salt
  • 1/3 cup (packed) golden brown sugar
  • 1 1/2 pounds uncooked large shrimp, unpeeled
  • 1/4 cup olive oil
  • 2 tablespoons dry white wine
  • 2 garlic cloves, minced
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon dried crushed red pepper
  • Roasted Garlic-Herb Sauce

Grilled Shrimp With Roasted Garlic-herb Sauce

Bon Appétit , Grill/Barbecue , Shrimp , Garlic , Herb , Fourth of July , Summer

Yield: Makes 6 servings

Number Of Ingredients: 10

  • Stir first 3 ingredients in medium bowl until sugar dissolves. Add shrimp. Refrigerate at least 1 hour and up to 3 hours. Drain and rinse shrimp.
  • Using shears, cut shrimp shells down center of back all the way to tail section. Using sharp knife, cut shrimp in their shells along the full length of the back (do not cut all the way through). Remove vein and pull off legs. Open shrimp.
  • Whisk olive oil, white wine, garlic, parsley, and crushed red pepper in clean medium bowl. Add shrimp and stir; let stand 30 minutes.
  • Prepare barbecue (medium-high heat). Place shrimp, flesh side down, on grill. Grill shrimp until pink and cooked through, about 2 minutes per side. Transfer to platter and serve, passing Roasted Garlic-Herb Sauce separately.
Nutrition Facts:

  • 1/2 cup unsalted butter
  • 2 tablespoons olive oil
  • 2 tablespoons garlic, minced or 6 garlic cloves
  • 2 teaspoons fresh rosemary, minced
  • 1/4 teaspoon red pepper flakes
  • 1 pinch kosher salt
  • 1 pinch fresh ground pepper
  • 2 large lemons
  • 2 lbs large shrimp
  • 1 teaspoon sea salt

Garlic & Herb Roasted Shrimp

main-dish , < 30 Mins

Author: Disque

Quick And Fancy Shrimp. Works A Main Dish, Serviced With Rice And A Veggie, Or As An Appetizer. Easily Halved Or Doubled.

Time: 28m

Yield: 4 serving(s)

Number Of Ingredients: 10

  • Preheat the oven to 400 degrees.
  • Melt the butter low medium-high heat in a medium saucepan. When the butter has melted, add the olive oil, garlic, rosemary, red pepper, 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper; cook for 1 minute. Remove from heat and zest one of the lemons directly into the mixture.
  • Arrange the shrimp into a ovenproof baking dish (10×13), making sure only the tails overlap. Pour the butter mixture over the shrimp evenly. Sprinkle with the sea salt and 1/2 teaspoon of black pepper. Cut the zested lemon into slices and arrange them under the shrimp.
  • Roast for 8 - 10 minutes until the shrimp are finished. They should not be opaque and firm. Cut the remaining lemon in half and squeeze over the shrimp.
  • Serve immediately.
  • The recipe above is for eating immediately. If you want to make them ahead, follow the recipe until the roasting, cover the dish and refrigerate until ready, roast right before serving.
Nutrition Facts:

  • 2 pounds large shrimp (16 to 20 per pound), peeled and deveined (see note)
  • 3 cloves garlic, minced
  • 1 medium yellow onion, small-diced
  • 1/4 cup minced fresh parsley
  • 1/4 cup minced fresh basil
  • 1 teaspoon dry mustard
  • 2 teaspoons Dijon mustard
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup good olive oil
  • 1 lemon, juiced

Grilled Herb Shrimp


Author: Ina Garten

Time: 18m

Yield: 6 servings

Number Of Ingredients: 11

  • Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
  • Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side.
Nutrition Facts:

  • 2 heads of garlic, top 1/4 inch of each cut off and discarded
  • 1 teaspoon plus 2/3 cup olive oil
  • 1 cup coarsely chopped fresh parsley
  • 4 anchovy fillets, rinsed
  • 2 tablespoons drained caper
  • 2 tablespoons coarsely chopped fresh basil
  • 1 tablespoon grated lemon peel

Roasted Garlic-herb Sauce

Bon Appétit , Capers , Garlic , Summer , Sauce , Roast , Basil

Yield: Makes about 1 cup

Number Of Ingredients: 7

  • Preheat oven to 375°F. Place heads of garlic in small glass baking dish. Drizzle with 1 teaspoon oil. Cover baking dish with foil. Roast until garlic is tender, about 1 hour. Cool slightly. Squeeze garlic from skin into small bowl. Mash with fork.
  • Place mashed garlic, parsley, anchovy fillets, capers, basil and lemon peel in processor. With machine running, slowly blend in 2/3 cup oil. Season sauce with salt and pepper. (Can be made 1 day ahead. Chill. Use at room temperature.)
Nutrition Facts:

  • For lamb
  • 2 (8-rib) frenched racks of lamb (each rack 1 1/2 lb), trimmed of all but a thin layer of fat
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon black pepper
  • 1 teaspoon vegetable oil
  • For herb coating
  • 1/2 head new garlic or 3 large regular garlic cloves, minced
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh thyme
  • 2 teaspoons finely chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 tablespoons extra-virgin olive oil
  • Special Equipment
  • an instant-read thermometer

Rack Of Lamb With Garlic And Herbs

Gourmet , Spring , Herb , Summer , Roast , Lamb , Easter , Meat , Entertaining

Author: Shelley Wiseman

Herb-and-bread-crumb Coatings Are Classic On Rack Of Lamb, But Leaving Out The Crumbs Lightens The Dish. Get The Recipe.

Yield: 8 servings

Number Of Ingredients: 15

  • Brown lamb:
  • Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.
  • Transfer racks to a small (13- by 9-inch) roasting pan.
  • Coat and roast lamb:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120°F, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 125 to 130°F for medium-rare while lamb stands.)
  • Cut each rack into 4 double chops.
Nutrition Facts:

  • 2 lamb racks (about 8 to 9 ribs each)
  • 1/2 cup extra-virgin olive oil, plus 2 tablespoons
  • 4 garlic cloves, unpeeled and crushed
  • 2 (4-inch) rosemary sprigs, crushed
  • 6 thyme sprigs, crushed
  • 4 rosemary sprigs, for garnish
  • Freshly ground black pepper
  • Sea salt

Herb-marinated Rack Of Lamb


Author: Food Network

Rack Of Lamb Is Simple To Prepare And Quite Elegant For A Proper Dinner Party. Racks Have Become So Popular And Expensive In The U.s. That Chefs Have Turned To Overseas Sources To Supply Their Restaurants At A Much Cheaper Price. There Are Many New Zealand Producers Selling Lamb With No Added Hormones Or Antibiotics. Small Organic And Free Range Producers In The U.s. Sell Their Animals Whole, So You Not Only Get Two Racks You Get Everything Else, Legs, Shoulders, Shanks, Etc. As Well. Lambs Are Very Small, 35 To 40 Pounds, So If You Split A Whole One With A Friend It Is Easy To Use Up All Of The Cuts. The Herb Marinade For The Rack Really Perfumes The Meat If It Is Done A Day Or Two Ahead Of Time. The Same Marinade Can Be Used For Many Other Cuts As Well. It Is Best To Remove As Many Of The Herbs And Garlic Before Roasting As They Will Burn And Create Off Flavors.

Time: 13h10m

Yield: 4 servings

Number Of Ingredients: 8

  • Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic, crushed rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse black pepper over all. Wrap well and marinate the racks overnight.
  • The next day remove the lamb from the marinade and scrape off as many herbs as possible. Preheat the oven to 400 degrees F.
  • Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt; no additional pepper should be necessary, and sear fat side down until golden, about 7 minutes. Turn over so that the fat side is up and roast in the preheated oven for 20 to 30 minutes. Let the rack rest for 10 minutes before cutting.
  • To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice.
Nutrition Facts:

  • 1 (2 to 2 1/2-pound) red snapper, cleaned but with head and tail
  • 1/3 cup olive oil
  • Fresh lemon juice to taste
  • 2 large cloves garlic, minced fine
  • Fresh rosemary and thyme, crumbled
  • Salt and pepper to taste
  • Lemon wedges as an accompaniment
  • Fresh rosemary, thyme or parsley sprigs for garnish, if desired

Roasted Red Snapper With Fresh Herbs, Garlic And Olive Oil


Author: Food Network

Time: 30m

Yield: 2 servings

Number Of Ingredients: 8

  • Preheat oven to 450 degrees. Pat dry the fish and rub inside and out with the olive oil, lemon juice, garlic, rosemary, thyme and salt and pepper to taste. Arrange the fish in an oiled baking dish and bake it for 20 minutes, or until it flakes easily. Transfer to a serving plate, pour juices around fish and garnish with lemon wedges and fresh herbs.;
Nutrition Facts:

  • 8 tablespoons (1 stick) butter
  • 4 large onions (about 2 3/4 pounds), halved, thinly sliced
  • 1 1/4 pounds assorted wild mushrooms (such as crimini and stemmed shiitake), sliced
  • 3 tablespoons chopped fresh thyme
  • 5 cups canned low-salt chicken broth
  • 3 teaspoons chopped fresh sage
  • 1 1/3 cups wild rice (about one 8-ounce package)
  • 1 1/4 cups long-grain white rice
  • 1 3/4 cups coarsely chopped dried pears (about 7 ounces; optional)
  • 3/4 to 1 cup chopped fresh Italian parsley

Wild Rice Stuffing With Wild Mushrooms

Bake , Thanksgiving , Fall , Peanut Free , Tree Nut Free , Soy Free , Wheat/Gluten-Free , Fruit , Bon Appétit , No Sugar Added , Herb , Side , Mushroom , Rice , Stuffing/Dressing , Pear

Yield: Makes 8 to 10 servings

Number Of Ingredients: 10

  • Melt 4 tablespoons butter in heavy large pot over medium heat. Add onions; sauté until very tender and caramelized, about 25 minutes. Transfer onions to large bowl. Melt remaining 4 tablespoons butter in same pot over medium-high heat. Add mushrooms and 1 tablespoon thyme; sauté until mushrooms are deep brown, about 12 minutes. Add to bowl with onions. Season with salt and pepper.
  • Bring broth, 1 tablespoon thyme, and 2 teaspoons sage to boil in heavy large deep saucepan. Mix in wild rice; return to boil. Reduce heat; cover and simmer 30 minutes. Mix in white rice; cover and simmer until all rice is tender and almost all liquid is absorbed, about 18 minutes longer. Stir in caramelized onions and mushrooms, remaining 1 tablespoon thyme, and 1 teaspoon sage. Stir in pears, if desired. Cover and simmer 5 minutes, stirring often. Season with salt and pepper. Stir in 3/4 cup parsley.
  • To bake stuffing in turkey:
  • Loosely fill neck and main cavities of turkey with stuffing. Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
  • To bake all of stuffing in baking dish:
  • Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish, depending on recipe. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
  • Sprinkle remaining 1/4 cup chopped Italian parsley over stuffing and serve.
Nutrition Facts:

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