| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lg |
Cloves garlic; peeled |
| 2 |
lg |
Green onions; trimmed, cut into 1 inch lengths |
| 1 |
c |
Olive oil |
| 1/4 |
bn |
Cilantro; cleaned |
| 1/4 |
bn |
Mint |
| 1/4 |
bn |
Parsley |
| 1/4 |
bn |
Thyme |
| 1 |
|
Sprig rosemary |
| 1/2 |
ts |
Sea salt |
| 1 |
pn |
Crushed hot red pepper flakes |
INSTRUCTIONS
In a blender, combine the garlic, green onions, olive oil, herbs, salt and
crushed pepper. Blend until smooth. Store in an airtight container, in the
refrigerator. This paste may be kept refrigerated, for up to a week.
Brush country bread or boned chicken breasts with the herbed oil paste and
grill.
Yield: 2/3 cup Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
10/14/96 show
Recipe By : TOO HOT TAMALES PANTRY STAPLES SHOW
Posted to MC-Recipe Digest V1 #271
Date: Thu, 31 Oct 1996 16:34:08 -0600 (CST)
From: Pat Asher <asher@mcs.com>
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