From the drippings (at least 2 T of oil) and brown bits from Recipe #32541 add butter, onions, and garlic. Sautee onions till just turning brown.
Add flour and stir till a light brown roux.
Add water slowly.
Add one can of tomato soup.
Stir and simmer for 20 minutes.
Add Kitchen bouquet for color.
Serve with breaded pork chops.
ook this portion of the recipe. I use a medium low
he remains of the onion, tomato, apple mix into a pan
Prepare basic pate a choux recipe. Add mashed potatoes and parsley
he original measurements of this recipe) and bring to the boil
dd the first can of tomato sauce.
Place the 2
irections for sauce:
This recipe makes enough sauce for about
Prepare Tomato-Cheese Sauce (recipe is posted next). Cover with
s in the pasta fresca recipe you should dump everything into
Prepare the meatball recipe as directed on the recipe; transfer to a plate
br>Serve topped with warm tomato salsa and crumbled cotija cheese
eppers, minced garlic cloves and tomato paste and boil for 20
Cook pasta to desired doneness, set aside.
Cook shrimp in 1 tbs butter and some olive oil.
Remove to a plate.
Add more butter to pan, cook onion and garlic until tender.
Put cooked shrimp on cutting board, cut into small pieces.
Add wine to skillet, cook for 2 minutes.
Add tomato sauce and mix well.
Add cream and stir well, mix in cut up shrimp.
Add cooked pasta and fresh herbs.
Enjoy!
Line the bottom of a 9-inch pie or quiche pan with a single layer of the croutons.
Alternate 1/4-inch slices of tomato with mozzarella slices on top of the croutons.
Sprinkle with the red wine vinegar and then the dried basil.
Put in a microwave oven for 5-8 minutes or until the cheese has melted.
Enjoy!
Soak beans overnight; change water one time, if you choose.
Put beans in water, cook them until soft; drain.
In a frying pan, saute onion, bacon, garlic, sausage and ham in vegetable oil.
Slowly add cooked beans, mashing them.
Add tomato sauce, salt, pepper and olive oil; fry until crispy.
Garnish with parsley.
Serve hot with hot fluffy white rice, ripe plantains and a nice green salad, and of course with Cuban bread!
Process all the ingredients until smooth.
Spoon into hot sterilised jar and seal jar immediately.
N.B. This is best made a day ahead and can be stored in refrigerator for about 4-6 weeks. This recipe makes approx 250ml of Tapenade.
eated through. Serve with lettuce, tomato, sour cream and olives if
ecome tender.
Take the tomato then add red wine, parsley
In a 6-quart pot, brown ground beef, then add salt and pepper to taste.
Add tomato soup, vegetables and enough water to fill pot about two-thirds full.
Bring to boil and simmer until vegetables are tender, about 20 minutes.
over).
Add chocolate and tomato paste.
Gently simmer for