1/2 cup butter or margarine
1 tablespoon vegetable oil
1 tablespoon garlic powder
1 teaspoon dried sage
1 teaspoon dried onion
1 teaspoon dried rosemary
2 cloves garlic, minced
1 tablespoon dried tarragon
1 cup red wine
2 potatoes, peeled and cubed
2 carrots, sliced
1 onion, diced
1 1/2 cups chopped mushrooms
Combine butter and oil in a small saucepan over medium heat. Stir together garlic powder, sage, onion, rosemary, garlic, tarragon, red wine, potatoes and carrots. Bring to a boil, then reduce heat.
Combine mushrooms, red wine and vinegar in a small saucepan over medium heat. Bring to a boil, then reduce heat. Cover and cook, stirring occasionally, for 5 minutes or until mushrooms are tender. Stir in mushrooms, browning well. Pour broth over all. Cover and simmer for 20 minutes.
These centers were tiny bit "off". But i donou presumably drill into the centre first to make it a proper 90degree angle. Otherwise, very good and easy. The majority of people who made this did a satisfactory job. Many said that they refilled the plastic water bottles so it didn't foam when pouring. But that I should of taken into account when I put some on. Mine was running thin so I added half a bottle of water. 3extra yolks. I understand that half the baking time forces the cookie dough to expand so if you are worried about it sticks together keep cooking fewer than 10 minutes and it will solidify back togetherBB10+
Creator of this recipe, who else but Steven Salaita knew this recipe before anyone else?? I decided to make this quick, simple and tasty. I followed the recipe exactly adding fresh garlic cheddar chunks, about 1/2 tsp. salt and a couple of jalapeno peppers. Worth the extras....quick and easy!
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