1 1/2 tablespoons butter
1 tablespoon light brown sugar
1 tablespoon all-purpose flour
1 (4 fluid ounce) can orange-flavored Jell-O
8 fluid ounces vanilla yogurt
2 cloves garlic, minced
1 tablespoon vegetable oil
1/2 teaspoon crushed red pepper flakes
3 teaspoons dried rosemary
1 tablespoon chopped fresh parsley, garnish with cloves
In a medium bowl, blend the butter, brown sugar and flour. Stir in the gelatin and vanilla. Stir milk into the blender while blending, and mix until thoroughly mixed. Place a piece of waxed paper between the sides of a glass dish.
Mix together the orange gelatin, sugar, flour and orange flavor jelly.
Press mixture into glass dish. Garnish with crushed rosemary, parsley, and garlic.
Very good recipe. I didn't have celery, but followed it otherwise. This turned out great.
I forgave the author briefly as I had no previous form of Indian cooking and wanted to try. Truth be told, my mother-in-law handed me this recipe straight from the kitchen after I wolfed it down from cooking only once a month at her for over 20 years! It is definitely gourmet food and will definitely please. The Octopus stew was out of this world! Really farm friendly too! Haven't had cilantro leaves this fresh for ages. Thanks Chef John!
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