If you haven't delved into the world of infused oils yet, you're in for a treat. Basil or rosemary infused oils aren't really for high-heat cooking, but they make outstanding salad dressing ingredients and drizzles for soup, bread, and fish.
1 cup mild olive or vegetable oil
1/4 cup packed chopped fresh rosemary leaves
OR
1/2 cup packed chopped fresh basil leaves
Combine the oil and herbs in a crock pot. Set the heat to HIGH and cook, uncovered, for 1 1/2 to 2 hours. Turn the crock pot off and let the oil cool for 20 minutes.
When the oil has cooled, strain it through a fine mesh sieve lined with cheesecloth or a coffee filter. Transfer it to a covered glass jar and store in the refrigerator for up to 1 month. The oil may appear cloudy while chilled
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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