|Belgian Ale (Classic Beer Style Ser)|
|by Pierre Rajotte|
Pierre Rajotte traveled the globe in search of the ultimate brew and found that Belgian ale is the pinnacle of artistic brewing complexity.
41 - 50 of 59 for tomato pudding
Bake at 375 degrees for 30 minutes.
Bake about 30 minutes or longer at 350 degrees.
Put tomatoes into saucepan. If whole, mash tomatoes. Add crumbled crackers (or biscuits), sugar, spices, butter and flavoring. Cook over medium heat ...
Melt butter. Add sugar, tomato and water. Cook 5 minutes. Pack bread in casserole and pour mixture over. Bake at 325-350 degrees for 50 minutes, uncovered.
Serves 6 to ... bread cut in 1 inch squares. Pour over bread the butter, melted. Add tomato mixture. Cover casserole and bake at 375 degrees for 30 minutes.
Heat tomato puree in skillet ... allow to stand several hours. Cook in a covered casserole for 30 minutes at 375 degrees. Do not lift the lid until served.
Combine first 3 ... 5 minutes. While tomato puree mixture is ... butter over them. Add tomato mixture. Bake for 50 minutes in a 325 degree oven. Serves 4.
Mix together sieved ... and pour over the bread. Toss to mix. Pour hot tomato mixture over buttered bread cubes. Bake uncovered 350 degrees for 45 minutes.
Combine tomato puree, brown sugar, ... 5 minutes. Grease casserole. Put bread and pour mixture over. Preheat oven at 325 degrees and bake for 50 minutes.
Mix first four ingredients. Add 2 to 3 cups bread crumbs to make mixture thick
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