Try this Flavored Oils Pt 2/2 recipe, or contribute your own.
Suggest a better descriptionSPICE OIL (Martha Stewart): Mix the spice with enough water to make a smooth paste. Place in a small glass jar and add oil. Shake well and let sit, unrefrigerated, for 2 days. Carefully pour oil through a strainer lined with damp cheesecloth. Makes 1 cup. BASIL OIL: Place olive oil in a large, sterilized bottle. Rinse basil and pat completely dry. Add basil, black peppercorns, sea salt and red pepper to oil. Cover tightly and store for one week in the refrigerator. Strain oil and discard basil, peppercorns, salt and red pepper. Store in a tightly covered glass container in the refrigerator. Make 1 quart. USES FOR OILS -- Used with chicken or fish, for dressing tomatoes, roasted vegetables (wonderful!!), salads, pasta, potatoes or for marinating cheeses. Any of the above oils are terrific for sauteeing! Posted to EAT-L Digest 18 Sep 96 From: Cheryl Miller
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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