| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Hungarian | 1 | servings | |
INGREDIENTS
| 2/3 | c | Chopped flat-leaf parsley |
| 1/3 | c | Coarsely-chopped garlic |
| 1/2 | c | Vegetable oil |
| 1/4 | c | Apple-cider vinegar |
| 1 | ts | Coarse salt |
| 1 | ts | Freshly-ground black pepper |
| 1 | ts | Cayenne pepper |
| 3 | tb | Paprika |
| 1 | tb | Dried oregano |
| 1 1/2 | tb | Balsamic vinegar |
INSTRUCTIONS
Combine all the ingredients in a jar. Shake until well-combined. Serve as a condiment for the grilled meats. Best if made several days in advance and refrigerated until needed. Makes about 1 1/2 cups. Cuisine: "Hungarian" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 1/2 cups" Per serving: 1046 Calories (kcal); 112g Total Fat; (92% calories from fat); 4g Protein; 17g Carbohydrate; 0mg Cholesterol; 1888mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 22 1/2 Fat; 0 Other Carbohydrates Recipe by: Recipe from Sasa Mahr-Batuz Converted by MM_Buster v2.0n.
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