Try this Garlic-Rosemary Oil recipe, or contribute your own.
Suggest a better descriptionTo make the garlic-rosemary oil, peel and cut the garlic into very thin slices. Pour the oil into a small heavy skillet or saucepan, add the sliced garlic and the rosemary, crushing the herb between your fingers as you add it, and warm over low heat. When the aroma rises and the garlic just starts to take on color (it should not brown), about 5-7 minutes, remove from the heat. Add the salt to taste and strain the oil into a small pitcher. NOTE: The oil can be made up to 2 weeks ahead, cooled to room temperature, and stored in the refrigerator in a tightly sealed container. To enjoy the full flavor and fragrance of the oil, make sure to bring it to room temperature before using. Drizzle of potato waffles. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Serving Size: 1 Serving (433g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3823 | ||
Calories from Fat: 3823 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 432.2g | 576 % | |
Saturated Fat 62.2g | 311 % | |
Monounsaturated Fat 207.5g | ||
Polyunsanturated Fat 142.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.6mg | 0 % | |
Potassium 11.5mg | 0 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 0.3g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3823
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