Combine all ingredients in a bowl and refrigerate or store in a glass jar if not using right away. It will mellow and thicken on standing.
Makes about 2 cups dressing. --
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Garlic and Tomato Quiche Ingredients :
tbsp. unsalted butter 3 cloves of garlic, minced 2 large ripe tomatoes, peeled and chopped, about 1 pound 1 tbsp. tomato paste 1/4 tsp. oregano Sea Salt and fresh ground pepper to taste 3 eggs 2/3 cup half and half 1-9 inch pie shell 1 tomato, sliced thinly 4 ounces of Swiss cheese 2 tbsp. grated Parmesan cheese Procedure:
Preheat your oven to 350 degrees Saut the garlic gently so as not to add color. Add the chopped tomatoes and tomato paste and cook until fairly thick.
Add the oregano, salt and pepper to taste and cook for a couple more minutes.
Beat the eggs slightly and blend with the half and half. Add the tomato mixture and blend.
Line the pie shell with the sliced tomato and top with the cheeses. Carefully pour the custard mixture over the top.
Bake for about 40 minutes until a knife come out clean when inserted into the middle of the pie.
Let the quiche sit for about 15 minutes before cutting. --
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Au Gratin Potatoes with Garlic Ingredients :
pounds russet potatoes, peeled and thinly sliced 5 cloves garlic, minced 2 tbsp. unsalted butter 2 tbsp. fresh chives or minced red onion Sea Salt and freshly ground black pepper, to taste 2/3 cup Monterey Jack cheese 1-1/4 cup heavy cream, simmering paprika Procedure:
Preheat your oven to 400 degrees.
Rub the inside of a 10-inch ceramic baking dish with a flavorless oil, like canola. (You could use melted butter)
Layer about half the potatoes into the dish and dot with half the garlic, butter, chives or onions and cheese.
Put the remaining potatoes on top of the first layer and dot with the other half of the ingredients.
Gently pour the simmering cream over the top and sprinkle with paprika.
Bake uncovered for about 35-45 minutes until potatoes are tender and the top is slightly browned. --
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