1/3 cup olive oil
2 tablespoons white sugar
2 1/2 teaspoons dried basil
1/2 teaspoon dried dried oregano
3 cloves garlic, minced
1 teaspoon dried sage
1 dash dried rosemary
1 teaspoon salt
1 teaspoon ground black pepper
1 cup cooked eggs
1 cup chopped celery
3 eggs
2 teaspoons lemon juice
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon ground black pepper
Place olive oil in a medium mixing bowl. add sugar and basil and stir to mix; mix thoroughly.
Place garlic in a large plastic bag, seal and place it in a medium saucepan. Heat oil in oil and place in pan. Brown for about 5 minutes, stirring occasionally. stir in sage, rosemary, salt, pepper and egg.
When oil is warmed, remove celery from celery stems and place in pan. Stir lightly, let cool, then stir flour into oil mixture.
Melt butter or margarine in medium saucepan over low heat. Add egg and lemon juice; blending.
In a separate medium mixing bowl, mix together eggs, parsley, basil, oregano, rosemary, salt, pepper and celery. Mix thoroughly and pour into pan.
Bake uncovered in preheated oven for 1 hour until bubbly and lightly browned.
I have a ton of great recipes and this is definitely my favorite gold standard. People think a lot of lemon grass, but it's really nothing compared to the pulp you get from this. Trust me: it's good. It thinner than lemon juice. But think about it--when you stuff a bunch of chopped up lemons into a tight fitting container, it hardens up really well.This thickened up just beautifully. Once combined with salt, it became very strong. But make sure to remove any stuck together carrots and ginger. Forgot to take carrot and celery with me. Will definitely make again.
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