| khushbu100 wrote Some Recipes On September 6, 2010, 4:10 am |
| Recipe Name : Big-Batch Beef Sauce |
| Ingredients : 4 pounds ground beef
4 medium onions, chopped
5 celery ribs, sliced
4 garlic cloves, minced
3 (28 ounce) cans diced tomatoes, undrained
2 (6 ounc |
| Delicious Recipes : In a Dutch oven over medium heat, cook beef, onions, celery and garlic until meat is no longer pink and vegetables are tender; drain. Stir in the remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 1 to 1-1/2 hours, stirring occasionally. Cool. Transfer to freezer bags or containers, about 2 cups in each. May be frozen for up to 3 months |
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| khushbu wrote Some Recipes On September 6, 2010, 2:36 am |
| Recipe Name : Tomato Pasta Sauce |
| Ingredients : 1/2 pound bulk mild Italian sausage
1/2 pound bulk hot Italian sausage
1/4 cup olive oil from jar of sun-dried tomatoes
1/2 large onion, coarsely c |
| Delicious Recipes : Cook mild and hot Italian sausage in a large skillet over medium heat until crumbly and no longer pink. Drain excess grease and set aside. Heat olive oil in the same pan over medium heat; stir in onion and garlic, and cook until the onion has softened and turned translucent.
Stir in diced and sun-dried tomatoes, and the crumbled sausage; season with salt, pepper, and Italian seasoning to taste. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes until sun-dried tomatoes have softened.
Before serving, stir in cream and garnish with cherry tomatoes. |
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| Simarprit Singh wrote Some Recipes On September 3, 2010, 1:41 am |
| Recipe Name : Simar's Recipe |
| Ingredients : |
| Delicious Recipes : I make it in the following manner.
2 ½ kgs Tomatoes
1 tsp green chiili paste
1/4 tsp red chilli paste
1 tsp cilantro paste
1 tsp cinnamon
1 cup sugar powder
1/4 tsp clove juice
.2 kgs onion paste
4 tsps Ginger juice
10 pieces of garlic, finely chopped
1/2 tsp natural vinegar
3 tsp Salt
Wash tomatoes under cold water and dry them.
Chop them to near paste, Cut tomatoes as small pieces as you can.
Chop garlic and mix them with pastes and juices.
Take a five liter wok and mix all the ingredients in it. Stir it well and mix it to a desired consistency. Take it to the desired thickness and ensure that it is not sticking to the wok.
Strain it using a wire mesh sieve. Allow it to cool, bottle it, refrigerate it & ensure that it is consumed within 15 days. |
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