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1 servings
suggest servings
| 3 | each | garlic | cloves, large |
| 1/2 | cup | vegetable oil | olive, extra-virgin |
| 1 | each | rosemary leaves | fresh, 4 inch sprig OR 1 ts dried |
| 1 | x | salt | to taste |
To 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.
| % Daily Value* | |
| Total Fat 109.0g | 168% |
| Saturated Fat 14.0g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Total Carbohydrate 9.0g | 3% |
| Dietary Fiber 1.0g | 2% |
| Sugars 0.0g | |
| Protein 2.0g | 3% |
| Vitamin A | 0% | Vitamin C | 14% | |
| Calcium | 5% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Awesome, it was delicious, I tried this recipe yesterday, all my family love it, just followed the ingredients and direction exactly and the casserole just turned out great. I will definitely make it again.
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