Whisk together tomato sauce, Worcestershire sauce, sherry and sugar. Set aside.
Coat beef in 2 tbsp olive oil. Season. Heat a wok over high heat. Cook beef for 30 seconds, or until just browned. Remove from pan and set aside.
Add remaining oil in wok. Stir-fry garlic and red onion for 30 seconds. Add tomatoes and tomato sauce. Bring to a boil then return beef to wok and toss to coat. Reduce heat to medium, cover and simmer for 2 mins. Add spring onions.
Serve with steamed rice and lime wedges.
Cook ground beef, onions, and beef bouillon in a large skillet over
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
Combine water, onion, celery, and carrots in a Pyrex bowl.
Nuke for 10 minutes @ 60%.
Add Ramen Noodles.
Nuke for 3 minutes @ 60%.
Add Sardines with their tomato sauce.
Add the Tapatio hot sauce to taste, stir well.
Serve with a crunchie salad and a glass or three of Chianti.
Place whole head of cauliflower in a large pot. It should
Heat oil in a large saucepan on medium.
Mix ground beef, egg, rice, bread crumbs, and onion powder together in a
Heat 1 tablespoon oil in a skillet; saute onion and garlic until onion is wilted.
Stir in flour and paprika; add in tomato sauce, wine, fish broth, chile pepper, thyme, bay leaf, parsley, salt, pepper, and sugar.
Cover and cook slowly for 20 minutes.
In a separate skillet, heat remaining oil until it is very hot.
Add in the shrimp; stir-fry quickly over high heat for 1 minute.
Add shrimp to tomato sauce and continue cooking for 4-5 minutes.
I use two 1/2 lb steaks for this recipe. Make sure the meat is pounded out thinly, to at least 1/4 inch thickness.
Layer breadcrumbs, parmesan cheese, garlic and spinach on top of steaks and roll up tightly, securing with butcher string.
Salt and pepper to taste and saute each roll until browned, not cooked through.
To prepare sauce, combine all ingredient in crockpot.
Place meat rolls in the crockpot and cover with sauce. Cook for three hours on high. Serve meat with sauce.
b>sauce; heat oil in a large pot over medium high heat; add in
Heat oil in a frying pan over medium heat. Cook bacon, celery, onion, carrot and chili, stirring, until onion softens. Add tomato paste and cook, stirring, for 1 min. Transfer to a 4.5 quart slow cooker. Stir in tomato sauce, chicken stock, sugar and beans. Cook, covered, on low for 8 hours.
Stir in parsley and season to taste.
Place spices and garlic in tomato sauce.
Then place the cabbage in a microwaveable safe dish.
Pour the tomato sauce over top of the cabbage.
Microwave for 7-9min or until your liking.
oregano, thyme and pepper. Crumble in beef and using your hands to
In 3 qt saucepan, saute onion in olive oil until tender, about 5 minutes, over medium heat.
Add minced garlic, stir & cook 30 seconds.
Add green beans, turn heat to high and stir quickly for about 1 minute.
Add tomato sauce and enough water to almost cover beans.
Add parsley, cumin, sugar, salt and pepper.
Cover pot and simmer on medium heat for about 25 minutes.
If it seems too watery, cook uncovered for 10 minutes. There should be about 1/3 to 1/2 the amount of liquid you started with.
Remove 1 tablespoon of tomato sauce from the can to be
nd bay leaf.
Meanwhile, in a medium, deep skillet, heat
Mix ground beef, rice, onion, and egg together in a bowl with your hands; shape into tennis-ball sized balls.
Stir tomato sauce and water together in a large pot; bring too a boil. Gently lie meatballs into the sauce, place cover on the pot, and reduce heat to medium-low.
Cook until meatballs are no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Put meatballs on a plate, cut each into halves, and ladle sauce over the meatballs to serve.
eat remaining 3 tblsps oil in large skillet over medium-high
Place the sausage in a skillet over medium heat. Cook 5 minutes, until evenly brown.
Mix the water and flour in a small bowl, until flour is dissolved. Stir into the skillet. Mix in diced tomatoes, tomato sauce, beef bouillon, and green beans. Cook 15 minutes, stirring occasionally, until sauce is thickened and beans are tender.
Heat olive oil over medium heat.
Saute crushed garlic for 1-2 minutes.
Stir in tomato sauce.
Add salt, pepper, and pesto.
Add cream cheese and stir or whisk well until fully melted.
Stir parmesan cheese until melted.
Add cream and stir well.