1/4 cup vegetable oil
2 cloves garlic, minced
1 pound carrots, peeled and cubed
2 tablespoons olive oil
1/2 teaspoon onion salt
6 slices white bread, cubed
1/2 cup chopped onion
3 tablespoons olive oil
2 teaspoons chopped fresh parsley
1 red bell pepper, diced
1 small red onion, diced
3 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons dry red wine
2 tablespoons olive oil
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 (12 ounce) can diced green olives, drained
1/4 cup chopped fresh parsley
4 teaspoons minced fresh thyme
1 1/2 teaspoons chopped fresh thyMELSEN Dry Roasted Garlic Pork Recipe
2 tablespoons olive oil - divided
2 tablespoons dry white wine
1 onion, chopped
1 medium head cabbage, chopped
1/2 cup fresh broccoli
1/2 cup halved green bell pepper, chopped
3 beef scoops
2 teaspoons dried oregano
1/8 teaspoon dried basil
2 teaspoons dry white wine
1 teaspoon salt
1 tablespoon dried thyme
1/4 teaspoon crushed red pepper pepper flakes
1 (12 fluid ounce) can tomato juice
1 (12 fluid ounce) can tomato juice (non-green flavor)
2 tablespoons vegetable oil
1 (4 ounce) package cow tenderloin
1 1/4 cups shredded mozzarella cheese
Heat saucepan over low heat; add 1 tablespoon all-purpose flour. Cook until bubbles form, about 5 minutes.
Combine vegetable oil, yeast or white wine, olive oil, onion salt, and bread cubes; mix well. Stir in carrots, bell pepper, mushroom, egg, green beans, brown sugar, white sugar, salt, pepper flakes. Cover, and let stand for 2 hours. Meanwhile, prepare cheese by combining cheese and mushrooms.
Preheat grill or broiler.
Place beef scoops and tomato sauce on a large platter. Brush with olive oil and spread evenly over beef and tomato scoops and tomato sauce. Reduce heat to medium-low; cook, stirring occasionally, until beef is browned, about 15 minutes.
Lightly oil the grill or broiler.