1 Servings
To make the garlic-rosemary oil, peel and cut the garlic into very
thin slices. Pour the oil into a
followed this recipe
…2 Cups
Combine all ingredients except for the lemon zest in a heavy, non aluminum
1 to 1 1/2 quart saucepa
followed this recipe
…3 Cups
Combine all ingredients in a heavy, non aluminum 2 to 2 1/2 quart saucepan.
Rest a deep-fry therm
followed this recipe
…1 Quart
Place herbs and seasoning in 1-quart glass bottle. Add olive oil almost to
fill. Cap. Store in cool…
1 Servings
Put the vinegar into a medium, nonreactive saucepan and warm over low heat
just until it begins to …
1 Servings
Pour red wine and cider vinegar into a quart jar. Add garlic, herbs,
peppercornsand cover. Let stan…
1 1/3 cups
| 1. In a large pan of boiling, salted water, blanch the basil leaves for
5 seconds. Drain and rin…
4 Servings
NOTICE: This recipe uses half a globe eggplant. Cut a whole eggplant into
1/3" slices (about 12 sli…
4 Servings
From: kneadles@esosoft.com (Hugs)
Amounts: Use 4 oz dried herbs or 8 oz fresh herbs to 1 pint of …
1 Servings
Combine the rosemary and oil in a 1/2-pint Mason jar, cover, and shake the
jar 2 or 3 times to mix.…
1 Servings
Strip basil leaves from stalks and pack into a wide mouth quart jar. Heat
the vinegar to the boilin…
1 Servings
Combine the vinegar, peppercorns, ginger, and lemon zest in a clean and dry
16-oz bottle. Trim the …