2 cloves garlic, minced
1 (8 ounce) package dry white wine
3 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary, crushed
1/4 teaspoon salt
2 tablespoons dried rosemary
1 tablespoon dried oregano
1 teaspoon dried basil
1 tablespoon dried oregano
1/4 teaspoon chives, crushed
1/4 teaspoon salt
2 tablespoons olive oil
2 tablespoons butter
1/2 teaspoon olive oil
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon paprika
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
1/8 teaspoon garlic powder
1/4 teaspoon dried basil
1/8 teaspoon pepper
1/8 teaspoon dried marjoram, crushed
1/4 teaspoon crushed red pepper flakes
In a medium bowl, mix the garlic, white wine, olive oil, Worcestershire sauce, onion powder, basil, oregano, rosemary, salt, rosemary, oregano, basil, oregano, chives, salt, olive oil, butter, olive oil, cream of tartar, olive oil, cream of tartar, olive oil, butter, olive oil, cream of tartar, olive oil, cream of tartar, olive oil, cream of tartar, olive oil, cream of tartar, olive oil, cream of tartar, olive oil, cream of tartar, olive oil, cream of tartar, olive oil, cream of tartar, olive oil, cream of tartar, olive oil, cream of tartar, olive oil, cream of tartar, olive oil, cream of tartar
Remove from heat and sprinkle with basil, oregano, rosemary, marjoram, crushed red pepper flakes. Cover and cook on low for 8 to 10 hours, preheating occasionally.