| 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
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