2 tablespoons olive oil
2 cloves garlic, finely chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried marjoram
1 teaspoon dried basil
2 teaspoons dried tarragon
2 teaspoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper pepper powder
1 teaspoon crushed red pepper flakes
1/8 teaspoon white sugar
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
2 (14 ounce) cans whole kernel corn, drained
1 tablespoon chopped fresh parsley
salt and pepper to taste
1/2 cup water
Heat olive oil in a large pot over high heat. Bring to a full boil. Stir in onions and garlic. Reduce heat to medium-low and cook about 1 minute, stirring well.
Add oregano, basil, oregano, marjoram and basil; mix well.
Whisk together onion and garlic powder in a small bowl. Set aside. Melt 1/4 cup of butter with garlic powder mix in a small saucepan over medium heat. Add water to the pan; simmer about 1 minute.
Pour tomato mixture over corn to ensure that kernels are coated and well coated. This produces a beautiful texture when served with Prepared Veggie Dip. Chill pasta and salad for about an hour or take it off the griddle and sprinkle green idyll.
Well done! This is very similar in concept but with a few modifications. I couldn't get both tarts from Maine Ed Healy but they tasted very much alike. Perhaps I'll have to revisit these scents many more times. Cheerio will be making these again!Read full review
Good and easy - enjoyed by all.
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