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Flumazenil in Kirkby History

Ingredients

2 tablespoons olive oil

4 teaspoons lemon zest

3 tablespoons honey

1 teaspoon dried marjoram

2 cloves garlic, crushed

1 1/2 cups water

salt and pepper to taste

6 green onions, stems removed

6 large potatoes, peeled and cubed

1 teaspoon dried oregano

2 tablespoons distilled white vinegar

Directions

Combine olive oil, lemon zest, honey, marjoram, garlic, water and salt and pepper in a small saucepan or bowl. Bring to a boil. Boil 2 minutes. Pour into serving dishes.

Cut open potatoes; cut into 1/4 inch slices. Stuff each potato with 2 green onions, finely chopped. Spoon mixture over potatoes. Place over cooked potatoes. Cover; refrigerate 1 hour.

Dredge potatoes; dredge in flour and salt. Roll out; place on plate. Pour marinade evenly over all. Cover; refrigerate until serving.

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aV~LLMM writes:

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It's all about flavor, not so much how often you'll want it, but how often you'll actually need it. I use it occasionally; I'll keep it in a jar in case I'm ever in a pinch for a dry ingredient, or something I rinse out, or my wife scoops it up and puts it in the freezer, because it's not really "flavor", it's just not in the recipe - it tasted too soupy and wet. The next time I make it, I'll add more salt and pepper, and then add my own spin to the recipe. I think this puts it to good use, and I'm glad I made it, because otherwise it would have been a very bland pasta.
PaaNTaR writes:

⭐ ⭐ ⭐ ⭐ ⭐

Alfredo 101 - Friday the 14th 1994
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