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Rosemary Shrager recipes

I’m A Celebrity…Get Me Out Of Here! star Rosemary Shrager has been making those meals in camp a lot tastier and now you can have the same effect on your family meals with our delicious selection of Rosemary Shrager recipes.

A haute cuisine teacher, Rosemary became famous for teaching food standards as a judge on reality TV shows Ladette to Lady and Soapstar Superchef.

With two TV shows, Kitchen Showdown with Rosemary Shrager and Rosemary Shrager’s School for Cooks, under her belt, Rosemary is now the resident chef on The Alan Titchmarsh Show.

If you want to cook like Rosemary you’ve come to the right place. We’ve got some of her classic recipes where she shows you how to create good, old-fashioned dishes like beef goulash, roast chicken and toad in the hole.

Love baking? Rosemary shows you how to get perfect scones and a Victoria sponge in our handy step-by-step picture recipes. Once you’ve got these classic bakes mastered, the world’s your oyster.

See something you like? Save all your favourite celebrity chef recipes by starting our own Recipe Book on goodtoknow. It takes seconds to start and you can save all your top recipes in once place.

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Halloween Fun ~ Hot Dog Mummies

by Pam on October 24, 2012

I served these hot dog mummies along with the creepy smiles^[1] and carrot fingers^[2] as a fun Halloween inspired dinner for my kids. Needless to say, this meal was a HUGE hit and both of my kids gobbled up every last bite of their dinners with no complaints! This is a super fun, tasty, and festive dinner to make for your kids and they will think you are super COOL!!! Stay tuned for the spooky and mouth watering dessert I served with this dinner.

Preheat the oven to 350 degrees.

Separate the dough from it’s container and form into squares (two triangles together). Pinch the seams closed. Cut 8 even strips lengthwise with a pizza cutter. Starting at one end of the hot dog, wrap 4 strips around each hot dog, leaving a 1/2 an inch of the hot dog uncovered at the top for the mummy head. Place onto a baking sheet.

Place into the oven and bake for 10 minutes; turn the mummies over and cook for another 7 minutes, or until golden brown. Remove from the oven and let them cool for a few minutes. Add dots of mustard for eyes. Serve with ketchup. Enjoy!

Print^[3]

Halloween Fun ~ Hot Dog Mummies

Yield: 4

Prep Time: 10 min.

Cook Time: 17 min.

Total Time: 27 min.

Ingredients:

4 hot dogs
4 crescent rolls (there will be extra)
Mustard

Directions:

Preheat the oven to 350 degrees.

Separate the dough from it’s container and form into squares (two triangles together). Pinch the seams closed. Cut 8 even strips lengthwise with a pizza cutter. Starting at one end of the hot dog, wrap 4 strips around each hot dog, leaving a 1/2 an inch of the hot dog uncovered at the top for the mummy head. Place onto a baking sheet.

Place into the oven and bake for 10 minutes; turn the mummies over and cook for another 7 minutes, or until golden brown. Remove from the oven and let them cool for a few minutes. Add dots of mustard for eyes. Serve with ketchup. Enjoy!

Recipe and photos by For the Love of Cooking.net

References

^{^} creepy smiles (www.gordon-ramsay-recipe.com)
^{^} carrot fingers (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

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hot dog gordon ramsay

?Baked? Beans

“Baked” Beans

by Pam on October 22, 2012

I wanted to make some baked beans for dinner but didn’t have the time to deal with dried beans. I found this recipe that I adapted on Martha Stewart^[1]. I added a little bit of bacon crumbles to the sauce and used regular mustard instead of dried mustard. I planned on adding some brown sugar but didn’t because they were sweet enough without it. The beans turned out tangy, sweet, and very delicious! My kids both really loved these beans and so did I.

Heat a small sauce pan over medium heat. Cut the bacon into pieces and place into the pan. Cook, until crispy, for about 2 minutes on each side; remove from the pan and place onto paper towels to drain. Crumble. Add the onion to the pan (add a bit of oil if needed) and cook, stirring often, for 3-4 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rinsed & drained cannelloni beans to the onion mixture then season with sea salt and freshly cracked pepper, to taste. Add bacon, 1/2 cup of water, ketchup, molasses, and mustard. Cover and simmer for 1-2 hours, stirring occasionally. Serve & enjoy.

Print^[2]

“Baked” Beans

Yield: 6

Prep Time: 10 min.

Cook Time: 1-2 hours

Ingredients:

2 slices of lean bacon, cooked & crumbled
3 tbsp sweet yellow onion, finely diced
1 clove of garlic, minced
2 15 oz cans cannelloni beans, drained & rinsed
Sea salt and freshly cracked pepper, to taste
1/2 cup of water
1/2 cup of ketchup
1/4 cup of molasses
1-2 tsp mustard

Directions:

Heat a small sauce pan over medium heat. Cut the bacon into pieces and place into the pan. Cook, until crispy, for about 2 minutes on each side; remove from the pan and place onto paper towels to drain. Crumble. Add the onion to the pan (add a bit of oil if needed) and cook, stirring often, for 3-4 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rinsed & drained cannelloni beans to the onion mixture then season with sea salt and freshly cracked pepper, to taste. Add bacon, 1/2 cup of water, ketchup, molasses, and mustard. Cover and simmer for 1-2 hours, stirring occasionally. Serve & enjoy.

Adapted recipe by For the Love of Cooking.net
Original recipe by Martha Stewart

References

^{^} Martha Stewart (www.marthastewart.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)