18005 watermelon agua rosemary Recipes

watermelon (10 lb), honeydew , cut into balls, white cranberry juice, light corn syrup, lime juice, cream cheese, softened, milk, sugar, lemon juice, ground cardamom

watermelon, seedless red grapes, cantaloupe, peeled, seeded and cubed, fresh blueberries, oranges, pineapple preserves, swedish fish candies , optional

rosemary, potatoes, cubed, garlic cloves, roughly chopped, olive oil, salt and pepper

rosemary sprig, skewers, at least, zucchini, bell pepper, onion, tomatoes (maybe more or less), mushrooms

rosemary, garlic cloves, butter, red potatoes, roma tomato, jalapeno peppers, anaheim chilies, salt, black pepper

peeled watermelon (from about 8-lb watermelon), seeded, divided, cold water, divided, fresh lime juice, more) sugar, fresh ginger juice* (from 1 3-oz piece of ginger ), ice cubes, lime wedges

chopped seedless watermelon (1 10-lb melon), fresh white, ruby red , or pink grapefruit juice

loosely packed seeded watermelon, chunks, fresh mint leaves, sparkling water, sugar, ice cube, mint sprig (garnish )

peeled, seeded watermelon , diced 1/2 cup sugar, or as needed, lime wedges, for garnish

rosemary, water (optional), oil, vinegar, salt (to taste), paprika, mexican preferred, garlic clove, bruised

oxes seitan, rosemary, olive oil, lemon, dill weed, minced garlic cloves, water, brown rice, salt and pepper

rosemary, minced, mint, minced, grated orange zest, boiling water, dried cranberries (optional)

rosemary sprigs, broken into small pieces, balsamic vinegar, extra virgin olive oil, garlic cloves, bashed so the skins are split, clear honey

rosemary-olive bread, crust removed , bread cut into 1/2-inch cubes, extra virgin olive oil, divided, butter, melted, divided, dry white wine, golden raisin, fennel seed, chopped fresh fennel bulbs, chopped fresh fennel , fronds (from 1 large), chopped shallot, coarse kosher salt, freshly ground black pepper, sliced speck or 8 oz prosciutto, coarsely chopped, lemon zest, low sodium chicken broth (or more ), eggs, beaten to blend

rosemary , each 8-9 inches long, zucchini (about 4 oz each), tomatoes, crusty bread (about 1 oz each), olive oil, salt and pepper to taste