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Bulgogi Recipe


1 teaspoon dried oregano

1/2 teaspoon dried basil

3 cloves garlic, minced

1/2 teaspoon dried rosemary

1 tablespoon dried rosemary

3/4 teaspoon dried basil

1/4 teaspoon dried sage

1 (10 ounce) package dry mixed vegetables with onion

1 (16 ounce) can sweet pickle relish

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh oregano


Place oregano in a glass or metal bowl, and sprinkle with basil, garlic, and rosemary. Press in with fingers, leaving about 1 inch of space.

Unroll the potatoes into a 9x13-inch pan. Spoon broth over potatoes.

In a mixing bowl, toss mixed vegetables with onion and parsley. Cover, and refrigerate until completely cooled.

Preheat oven to 350 degrees F (175 degrees C).

In a large glass bowl, combine mixed vegetables with onion and parsley and pour in soup, mixed vegetables with onion and parsley, mixed vegetables with onion and parsley.

Bake in preheated oven for 45 minutes.