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Flan Topping Recipe

Ingredients

4 cups sliced fresh basil

2 tablespoons olive oil

3 cloves garlic, minced

2 teaspoons dried rosemary

1 teaspoon dried sage

1 teaspoon dried thyme

1 teaspoon dried bay leaf

1 teaspoon dry white pepper

5 ounces frozen chopped spinach, thawed and drained

1/2 cup frozen Italian-style diced tomatoes, thawed

1 1/2 cups chopped celery

1/4 cup chopped onion

1/4 cup chopped green bell pepper

1 (10.75 ounce) can condensed cream of mushroom soup

1 (4 ounce) can condensed cream of mushroom soup

Directions

Heat olive oil in a medium saucepan over medium heat. Saute garlic in olive oil until golden. Stir in chopped basil and slice into 1/2 inch slices. Saute green pepper and white pepper in olive oil until soft. Mix in spinach and tomato.

Pour mixture into a large resealable plastic bag. Cover tightly with aluminum foil and refrigerate overnight.

Preheat oven to 350 degrees F (175 degrees C).

Stir spinach mixture into egg mixture. Mix in celery, onion and bell pepper. Pour into greased large resealable plastic bag. Garnish with Italian-style diced tomatoes, celery and onion. Serve immediately.

Comments

Jassaca53214 writes:

⭐ ⭐ ⭐ ⭐ ⭐

I followed some of the reviewer's suggestions. I used 1 1/2 quarts of chickpea soup, added my wishlist of spices, and waited for it to come through. It was very good, very simple. I followed the recommendations of someone else and put the quarts into a small dish. It was still very good, and I would make it over and over again.