1 1/2 cups milk
1 cup water
1 pound basil, diced
1 (8 ounce) can mushroom capers
1/2 cup soy sauce
1 (1/2 cup brown sugar
1 tablespoon lemon juice
2 tablespoons vegetable oil
3 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon dried oregano
6 (6 ounce) jives, crushed
1 (8 ounce) can tomato sauce
salt and pepper to taste
1 teaspoon vegetable oil
1/4 teaspoon garlic powder
In a medium saucepan, combine milk, water, basil, mushroom caps, soy sauce, brown sugar, lemon juice, oil, garlic powder and salt. Bring to a boil, remove pan from heat, and pour sauce over salad. Cover, and let stand 5 minutes to allow flavors to blend.
Loved, Loved, Loved it!! This cake was so perfect!! It was so delicate but i put just under 30 minutes on it to let the flavors continue to mingle. It tasted so good and i wanted more so ill make again!!!
This was very good but I would double the butter and dust the cookie surface with some molasses before baking.
⭐ ⭐ ⭐ ⭐ ⭐