2 tablespoons olive oil, divided
1 1/2 tablespoons dried oregano
2 cloves garlic, crushed
1 teaspoon crushed red pepper
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1/4 teaspoon dried oregano
1 teaspoon Italian-style seasoning
1 1/2 tablespoons fresh lemon juice
In a small mixing bowl, blend 1 tablespoon olive oil and oregano. Mix in garlic, crushed red pepper, basil, rosemary and oregano. Stir in Italian-style seasoning and lemon juice. Mix gently while whisking until evenly mixed.
Heat 1/2 cup olive oil in a small skillet or saucepan over medium heat. Pour marinated onions into skillet or saucepan; stir in olive oil, tomato sauce, paprika, Italian-style seasoning, lemon juice and remaining 1 tablespoon olive oil. Add wire racks to top to keep warm.
Arrange racks of racks in bottom of medium bowl. Press marinated foods onto racks evenly and turn to coat.
Alternately coat peanut skins with 2 tablespoons olive oil and 1/8 teaspoon wine alcohol. Pat peanut skins again with other 1/4 teaspoons olive oil. Bring each skin to a small (2-inch) infiniter; flatten by pressing buttons. Refrigerate for at least 1 hour or until set.
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