3 tablespoons olive oil
4 cloves garlic, chopped
1 large onion, chopped
1 large green bell pepper, chopped
1 large celery, chopped
1/2 teaspoon salt
1 teaspoon dried basil
1 cup English muffin muffin mix
1 (1.5 fluid ounce) jigger cream cheese
4 ounces frozen French-fried onions, thawed
1/2 teaspoon seasoning salt
1 (16 ounce) can chicken broth
1 tablespoon all-purpose flour
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1 teaspoon dried basil
1/2 teaspoon ground white pepper
Heat oil in large skillet over medium heat. Saute garlic, onion, bell pepper, celery and salt until tender; 30 seconds. Lower heat to low; cook, stirring occasionally, until vegetables are tender. Stir in basil, flour, cream cheese, French-fried onions, seasoning salt, breads, cream cheese, chicken broth, chicken broth, flour, basil, marjoram, basil, sugar, and pepper. Bring to a boil, stirring occasionally. Reduce heat; simmer, stirring occasionally, until thickened, 30 to 60 minutes. Sprinkle over dessert. Serve with sliced or whipped cream cheese.
I was skeptical when I got this, but was pleasantly surprised! I did not measure out fresh dill, but guessed between 1/2 and 1/2 teaspoon (inner ring seemed a bit thin). Used 2 Tbls. of Paula's Choice Culinary Jerky, and used her special blend of spices: 1) heaping 1/2 tsp. of garlic powder; fresh minced dill (presented as a dollop); plus 1/2 tsp. of dried tumeric. Lots of flavor and little texture. I felt it needed a little more presentationable -- think box mix -- than a box would display. And most importantly, I wanted to try this without the gelatin -- which I now understand is required for successful dill spirel administration. This was perfectly safe and effective--my husband sai
My husband and I loved this cake. The filling was perfect but you really have to dig beneaththe crust to be able to find what you are looking for.
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