2 quarts water
1/2 tablespoon lime juice
1/2 teaspoon cornstarch
1/4 cup olive oil
5 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
3/4 teaspoon dried oregano pepper
1 teaspoon dried parsley
1 1/2 teaspoons crushed red pepper flakes
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
1/2 teaspoon red pepper flakes
1/8 teaspoon dried thyme, crushed
1 teaspoon dried basil
1 teaspoon dried rosemary, crushed
1/4 cup fresh lemon juice
In a blender or food processor, place the water, lime juice, cornstarch, olive oil, garlic, basil, oregano, oregano pepper, parsley, crushed red pepper flakes, olive oil, salt, pepper, Italian seasoning, black pepper, crushed red pepper flakes, thyme, basil, rosemary, lemon juice.
Pour mixture into a 2 quart casserole dish. Sprinkle top with lemon slices. Cover, and wrap top with foil. Seal edges of foil with plastic wrap. Seal edges of foil with plastic wrap.
Bake in preheated oven for 30 minutes, or until bubbly and golden brown.