1 (10.75 ounce) can evaporated milk
3 eggs
1 tablespoon crushed garlic cloves
1 teaspoon dried basil
1 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon dried rosemary
1/8 teaspoon dried basil
1 cup olive oil
2 tablespoons dried Italian seasoning
1/2 teaspoon dried parsley
salt to taste
black pepper to taste
In a blender, combine evaporated milk, eggs, dry garlic cloves, basil, oregano, rosemary, basil, oregano, rosemary, garlic cloves, oregano, basil, garlic cloves, oregano, rosemary, garlic cloves, oregano, basil, garlic cloves, oregano, basil, garlic cloves, oregano, basil, garlic cloves, oregano, basil, garlic cloves, oregano, basil, garlic cloves, oregano, basil, garlic cloves, oregano, basil, garlic cloves, oregano, basil, garlic cloves, oregano, basil, garlic cloves, oregano, basil, garlic cloves, oregano, basil, garlic cloves, oregano, basil, garlic cloves, oregano, basil, garlic cloves, oregano, basil, garlic cloves, oregano, savory, lemon juice and oil. Stir until moistened, then heat through and serve.