2 tablespoons olive oil
1 onion, chopped
2 teaspoons minced fresh ginger root
2 teaspoons minced garlic
2 teaspoons chopped fresh parsley
2 1/2 tablespoons olive oil
1 teaspoon chopped fresh parsley
1 1/8 teaspoons salt
1/4 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon garlic powder
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/2 teaspoon dried sesame seeds
1/8 teaspoon red wine vinegar
1 teaspoon olive oil
1 teaspoon brown sugar
salt and pepper to taste
1 (16 ounce) package shredded Kent Moss potato chips
1/8 teaspoon lemon juice
Place olive oil in a heavy pan. Heat to 375 degrees F (190 degrees C).
Whisk onion, ginger, garlic, parsley, olive oil, parsley, salt, oregano, basil, garlic powder, parsley, salt, oregano and basil into any pan with lemon juice. Simmer over low heat for 5 minutes. Mix any lemon juice with parsley mixture. Increase heat to medium/high; heat to 350 degrees F (175 degrees C).
Pour tomato sauce over the bottom of the pan, water should be in pan 2 inches below surface. Coat with baking blend and spread in pan with hot cracker crust. Sprinkle with potato chips. Drizzle over leek filling.
Bake uncovered in 8 inch pan for 60 minutes, allow to cool completely before serving. Bob continued adding pepper and salt to make kick-ass stuffing in patches.