|Food of Portugal|
|by Jean Anderson|
An extensive bilingual glossary explains, defines, and describesPortuguese food, wine, cooking, and restaurant terms.
Tip: Try puree substitute for more results.
Results 1 - 10 of 19 for tomato puree substitute
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Trim steak and ... and stir in tomato sauce which was ... and becomes shiny. Serve on hot cooked rice. Makes 6 servings. Suggest you prepare sauce first.
Simmer celery and ... soft. Add tomatoes, puree, salt and ... and baking soda. Continue to simmer for about 1/2 hour. Add cream or white sauce to taste.
Cook sausage in small amount of oil in a 2 quart or larger pan. When browned, add onion and garlic. Stir until cooked, drain excess fat. Cook on ...
In a medium saucepan heat oil over medium-high heat; add the onions, carrots, and celery and cook until translucent, about 10 minutes. Add garlic and ...
In medium bowl, stir tomato puree with 2 cups ... fresh herbs. Makes 4 (1 cup) servings. 85 calories, 3gm protein, 0gm fat, 20gm carbohydrates, 193gm sodium.
SAUCE: Puree tomatoes in blender; ... meatballs. Add meatballs to sauce. Cover and simmer over low heat for 2 to 2 1/2 hours. Serve over pasta. Serves 8 to 10.
Place meat in ... and crush. Add tomato paste and blend. ... well and can be used for lasagna. If you find the sauce too acidic, add 1 teaspoon of sugar.
Saute mushrooms and ... mushrooms. Stir in tomato puree, water, Adams ... pepper marinade, sugar substitute, Worcestershire sauce ... hot butter flavored rice.
Sprinkle salt over ... milk. Stir until thickened. Add mustard and tomato puree. Pour over contents of baking dish and bake at 350 degrees for 30 minutes.
Puree tomatoes in blender; ... NOTE: If you have a source for extra lean Italian sausage, add 4-8 sausages to the sauce. Sauce and meat balls may be frozen.
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