The country club Johannesburg is one of Africa's finest golfing facilities, with two championship courses on
a large piece of ground in the plush...
Not exact matches
A
large piece of the steeple still protruded from the
ground at a grim angle.
1 kg pumpkin, cut into
large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch]
pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon
ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead
of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
2 tablespoons ghee or coconut oil, divided 1 medium to
large sweet potato, peeled and finely chopped (about 2 cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size
pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly
ground black pepper to taste Pinch
of cayenne pepper (optional)
Ingredients: 10 slices
of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1
large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly
ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits
of shell and keep
pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.
I didn't want
large pieces of coconut in the batter so I pulsed the flaked coconut in a food processor until it was
ground fine (about.5 centimeters in length for lack
of a better example).
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2
large onion 1 medium carrot, peeled 1 small stick
of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized
pieces 1 tablespoon all purpose flour salt and freshly
ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs
of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
1 cup dried white beans 2 tablespoons vegetable oil 2 pounds lamb stew meat or boneless leg
of lamb cubed into 1 - inch
pieces (fat and sinew removed) 1
large onion, chopped 1 green bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons
ground cumin 1 teaspoon
ground coriander 1 teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro, for garnish
Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly
ground black pepper 1 x 400g can chopped tomatoes 1/2 can
of water 350g white fish, cut into
large chunks handful
of fresh cilantro leaves Heat the olive oil in a
large saucepan over medium - high heat — using a
large saucepan is important for it will give you room to stir the fish
pieces without breaking them.
1
large eggplant, cut into 1/4 - inch - thick rounds Olive oil, for brushing the grill pan 1 cup oil - packed sun - dried tomatoes, plus 2 tablespoons
of their oil 1/2 cup bocconcini packed in oil 6 fresh basil leaves, torn into small
pieces 3 tablespoons balsamic vinegar Kosher salt and freshly
ground black pepper
250 g peeled potatoes 1
large zucchini, cleaned and cut into
pieces 1 clove
of garlic, peeled and cut into halves 2 - 3 cm fresh ginger root, peeled and chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a pinch
of Himalayan salt freshly
ground white pepper, to taste 1 teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful
of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped
1 lb (500 g) carrots, peeled and cut into bite - size
pieces 1 lb (500 g) parsnips, peeled and cut into bite - size
pieces 3 tablespoons extra-virgin olive oil Salt and freshly
ground pepper 2 thick boneless pork chops (about 1 lb / 500 g), trimmed
of fat 1 bunch (about 8
large leaves) kale, ribs discarded and leaves torn 2 cloves garlic, minced 1 cup (8 fl oz / 250 ml) applesauce, unsweetened
btw... I make Kreplach every year... I stick a
piece of flanken in my chicken soup, and save after draining the soup... saute a
large onion in a little... ssshhhhhh... chicken fat, that I skim from the soup... ok... you can use canola oil... shred in the flanken, season to taste with kosher salt and freshly
ground black pepper.
Ingredients - 2 tablespoons unsalted butter -8 oz
of thick cut bacon cut into bite size
pieces - 8 oz
of sliced mushrooms - 2 shallots, thinly sliced - Fresh thyme - 8
large eggs, at room temperature - 1/2 cup (120 ml) half & half - 2 teaspoons
of salt - pinch
of ground nutmeg - 1/2 cup (120 ml) Gruyère, finely grated - prepared pie crust (or make this homemade recipe by All Recipes)
1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch
pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly
ground black pepper 1 2 - inch chunk
of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3
large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish
3 tablespoons vegetable oil 4 onions, chopped 1 small
piece of ginger, peeled and grated 1
large clove garlic, crushed 1 tomato, chopped 1 1/2 cups water 1 tablespoons paprika 1/2 teaspoon turmeric 1/2 teaspoon
ground cumin 1/2 teaspoon
ground coriander 1 tablespoon medium - hot chile powder 2 cups browned meat
of choice Fresh chopped cilantro for garnish
4 jalapeños, stems and seeds removed, chopped 1 3 - pound chicken, cut in
pieces 1
large onion, chopped 1 stalk
of celery, chopped 2 carrots, peeled and diced 1 clove garlic, chopped 1 teaspoon
ground cumin 1 quart water 2 cups half and half 1 or 2 jalapeños, stems and seeds removed, finely chopped for garnish
The purpose
of cutting or
grinding the meat is to, in effect, render it into smaller morsels that become tender more easily than
larger pieces.
The Marinade: 4
large pieces of ginger, peeled 5 cloves garlic, peeled 3 shallots, peeled 1 teaspoon cumin seed 1 teaspoon anise seed 1 tablespoon
ground turmeric 3
pieces lemon grass 2 teaspoons sugar 1 pound boneless chicken, cut into strips
2 tablespoons canola oil 2 pounds boneless, skinless chicken thighs 1 tablespoon kosher salt 1
large onion, chopped 3 - inch
piece of ginger, peeled and minced 8 garlic cloves, minced 3 pounds sweet potatoes, peeled and cut into 2 - inch
pieces 1 — 15 ounce can crushed tomatoes 4 cups low sodium chicken stock 1 cup natural creamy peanut butter 1 cup roasted peanuts 1 tablespoon
ground coriander 2 teaspoons cayenne, or to taste salt and freshly
ground black peppers 1/2 cup cilantro, chopped
2 onions (scrubbed and chopped in
large pieces) 6 carrots (scrubbed chopped in
large pieces) 4 stalks
of celery (scrubbed and chopped in
large pieces) 4
large potatoes (scrubbed and cut in thirds) 1 head
of cabbage (rinsed and chopped in
large pieces) 2 quarts
of vegetable stock or water 1 cup white wine or water 1 slab (8 oz) tempeh (optional) 1 tablespoon
ground coriander 1 tablespoon sweet paprika 1 teaspoon cumin 1 teaspoon cardamom 1 teaspoon whole coriander seeds 1 teaspoon salt (optional) 1 teaspoon white pepper 2 teaspoons fennel seeds 2 teaspoons caraway seeds 1/2 teaspoon cayenne pepper
Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices
of bacon, cut into 1/2 cm
pieces 2
large garlic cloves, crushed 6 sprigs
of fresh thyme 1 x 400g can
of chopped tomatoes 2 teaspoons granulated sugar salt and freshly
ground black pepper 2 tablespoons capers — soak them in cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisp.
Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″
pieces 2 tbsp olive oil 1
large yellow onion, diced small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and chopped into 1 ″
pieces 4 cloves garlic, minced 3 tsp
ground cumin 1 tsp dried oregano 1 tsp salt 1 cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″
pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2 cup vegetable broth 1 cup loosely packed fresh cilantro 1/4 cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice
of 1 lime Avocado slices for garnish
1) 1 1/2 cups
of almond flour or almond meal (I
ground whole almonds in the food processor) 2) 3/4 cup tapioca flour (aka tapioca starch) 3) 1/2 teaspoon baking powder 4) 1/4 teaspoon salt 5) 1 cup milk 6) 1 ripe banana, mashed (around 1/2 cup) 7) 3
large eggs 8) 2 teaspoons
of pure vanilla extract 9) 1 tablespoon
of raw honey 10) 1 - 2 tablespoons
of butter, for frying the pancakes 11) 1 banana, sliced into small
pieces (for topping) 12) Honey (for topping)
1 tablespoon olive oil 1/2
of a medium onion, peeled and slivered 2
large cloves garlic, sliced 2 generous cups baby carrots 3/4 pound seedless cucumbers (3 very small cucumbers) 1 cup cashew
pieces and halves 1 - 14.5 ounce can coconut milk 1 scant tablespoon vegan fish sauce 1/4 cup very lightly packed fresh cilantro leaves 1/4 cup very lightly packed fresh Thai basil leaves Coarse sea or kosher salt to taste Freshly
ground black pepper to taste zest
of one lime
For the filling: 4 tbsp olive oil 2
large red onions, chopped 4 cloves garlic, minced 2 carrots, peeled and chopped 2 ribs celery, chopped 10 mushrooms, trimmed and sliced 1/2 recipe
of Kittee's basic gluten log, chopped into bite - size
pieces Kosher salt Freshly
ground black pepper 2 tablespoons flour 1 sprig rosemary About 4 cups (2 cans) Guinness or other stout
To make the
ground pistachio, simply blitz whole pistachios in a food processor, leaving some
larger pieces for a bit
of texture.
1 c. old fashioned oats 1/2 t. baking powder 1 1/2 t.
ground cinnamon Pinch
of salt 1/4 c. maple syrup, plus more for serving 1 c. milk 1
large egg 2 T. unsalted butter, melted and cooled slightly 1 t. vanilla extract 1 apple (any kind), peeled, cored, and diced into 1 / 2 - inch
pieces 1/2 c. raisins
Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain
of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6
large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick
pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly
ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp
ground black pepper 1/2 tsp
ground Sichuan peppercorn
3 tablespoons olive oil, divided 2 medium onions, cut into 3/8 ″ / 1 cm slices (3 cups total) 1 tablespoon coriander seeds 2 peppers (1 red and 1 yellow), halved lengthwise, seeded, and cut into strips 3/8 ″ / 1 cm wide (3 cups total) 2 cloves garlic, crushed 3 bay leaves 1 1/2 tablespoons curry powder 3 tomatoes chopped (2 cups total) 2 1/2 tablespoons sugar 5 tablespoons cide vinegar 1 1/2 teaspoons salt, plus more for seasoning Freshly
ground pepper 1 lb
of pollock, cod, halibut, haddock, or other white fish fillets, divided into 4 equal
pieces All purpose flour, for dusting (you can substitute gluten free flour) 2 extra
large eggs, beaten 1/3 cup chopped cilantro
Italian sausage (mild or spicy) 6
pieces of uncured bacon, chopped ** 10
large eggs 1/2 cup cream 3/4 cup milk 1 teaspoon Dijon mustard 1/2 teaspoon sea salt 1/4 teaspoon freshly
ground black pepper 2 teaspoons
of sweet basil Pinch
of red pepper flakes 10 ounces cheddar cheese, grated 5 - 6 small tomatoes on the vine Fresh basil leaves for garnish
4 tablespoons
ground flax seeds 150 ml filtered water a
large zucchini, cleaned and cut into
pieces 2 handfuls
of arugula, cleaned a tablespoon extra virgin olive oil 2 garlic cloves, peeled 4 - 5 tablespoons sesame seeds dried thyme, to taste whole sea salt, just enough to taste freshly
ground white pepper, to taste a few pinches
of chili powder
2 pounds
of stew meat Red wine (about 3 cups) 2 bay leaves Salt Peppers All Purpose Flour (1/2 cup) Olive oil 1 onion, quartered 4 garlic cloves, peeled and roughly chopped (still remaining in
large pieces) 5 carrots, cut into
large pieces 2 sweet potatoes or white / red potatoes 1 tsp
of whole peppercorns (white or black) 1 tsp
ground cumin 1 tsp dried Rosemary
2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful
of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp
ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a
large bunch
of fresh coriander6 fresh kaffir lime leaves or finely grated zest
of 1 lime5cm
piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section
of supermarkets)
Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful
of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp
ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a
large bunch
of fresh coriander6 fresh kaffir lime leaves or finely grated zest
of 1 lime5cm
piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section
of supermarkets)
One
large head
of organic cauliflower, washed and cut into bite - sized florets One pound or more
of small red potatoes, skin on — washed and quartered Spray coconut or olive oil Salt Olive oil 1 inch
piece of fresh ginger, peeled and then grated 1 tablespoon
of ground cumin 1/2 teaspoon
of ground turmeric powder 1/4 teaspoon or less
of ground cayenne 1/4 teaspoon
of salt 1/4 cup
of water Handful
of fresh cilantro leaves — washed and stems removed
2 tablespoons olive oil 1 medium onion, thinly sliced 1
large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch
piece of fresh ginger, peeled and very thinly sliced 1
large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly
ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1
large vegetable bouillon cube (enough for 2 cups
of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest
of 1
large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs
of basil or cilantro
COOK the
ground turkey in a skillet with the garlic and herbs, breaking up any
larger pieces of turkey with a spatula, until the turkey is browned and any liquid has evaporated.
Curried Tomato and Coconut Soup with Garlic Chickpeas 4 tbls olive oil 300g 1
large onion, roughly chopped 4 cloves
of garlic, finely sliced 20g 5 cm
piece of fresh ginger, sliced 5g 2 cm
piece of fresh turmeric root, sliced or 1/2 tsp
of turmeric powder 2 tsp garam masala 1 tsp
ground coriander 1 tsp
ground cumin 1/2 tsp dried chilli flakes 1 tsp sea salt (+ more to taste) Black pepper, to taste 800 ml 2 x 400g tins
of crushed tomatoes 650 ml 2.5 cups vegetable stock (or water + stock cube) 200g 1.5 cups cooked chickpeas (or 1 x 400g tin, drained and rinsed) Flaky sea salt 1 cup 270 ml tin
of full fat coconut cream (or milk)
1 tbsp coconut oil 1 onion, finely sliced 1
large or 2 small garlic cloves, finely chopped, grated or crushed 4 cm
piece of fresh ginger, peeled and finely grated 1 red chilli, finely sliced 1 tsp black mustard seeds 1/4 tsp
ground turmeric 1 x 400 ml tin coconut milk 100g yellow mung dal lentils, rinsed in a sieve 1 tsp coriander seeds, toasted and
ground 1 tsp cumin seeds, toasted and
ground 200g spring or summer greens, tough ribs removed, leaves finely shredded handful
of coriander leaves a squeeze
of lime or lemon juice toasted coconut chips or toasted desiccated coconut, to garnish salt.
malted milk powder (if using), and two - thirds
of Oreos in a food processor until coarsely
ground with no
large pieces remaining.
1/2 cup olive oil 4 medium onions, chopped medium - fine 1
large green bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 1
large red bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 3
large garlic cloves, minced 2 tablespoons mild Hungarian paprika or New Mexico chile powder 1 teaspoon hot Hungarian paprika, New Mexico chile powder, or
ground cayenne pepper 2 teaspoons salt 1 teaspoon freshly
ground black pepper 1 teaspoon dried thyme, crumbled 2-1/2 cups raw medium - grain rice 3 to 4 medium zucchini, cut in half lengthwise, then sliced crosswise into 1 / 4 - inch - thick
pieces 1 cup frozen green peas, thawed but not cooked (optional) 2 cups chicken stock 1 cup white wine Juice
of 1
large lemon 1 bay leaf 3 medium tomatoes, sliced crosswise into 1 / 4 - inch - thick rounds Garnish (optional): Crumbled feta cheese
Orange - Cinnamon Crepes 3 cups meat
of fresh young Thai coconut 1 orange — peeled and cut into
large pieces 1/4 to 1/2 cup fresh coconut water 1 cup golden flaxseed —
ground 2 - 3 tablespoons raw agave syrup OR another sweetener
of your choice 2 teaspoons
ground cinnamon
1 pound spaghetti or linguine Salt Extra-vrigin olive oil Crushed red pepper flakes 3/4 pound broccolini, ends trimmed, cut into 1 - inch
pieces 3/4 pound medium shrimp, peeled and deveined, with tails intact 1
large garlic clove, minced 1 (28 - ounce) can Italian plum tomatoes Pinch
of sugar 1/2 cup whole basil leaves, torn if
large Freshly
ground black pepper
1 cup black rice, preferably soaked overnight 1 knob fresh ginger, about the size
of your thumb, peeled 1 cinnamon stick or 1/2 teaspoon
ground cinnamon A few
large pieces of organic orange zest Pinch
of salt 2 cups water Handful each flat leaf parsley + cilantro, roughly chopped 1/3 cup toasted slivered almonds 3 tablespoons toasted sesame seeds 3 - 4 dates, pitted and chopped
Italian sausage (mild or spicy) 6
pieces of uncured bacon, chopped ** 10
large eggs 1/2 cup cream 3/4 cup milk 1 teaspoon Dijon mustard 1/2 teaspoon sea salt 1/4 teaspoon freshly
ground... Continue Reading →
Italian sausage (mild or spicy) 6
pieces of uncured bacon, chopped ** 10
large eggs 1/2 cup cream 3/4 cup milk 1 teaspoon Dijon mustard 1/2 teaspoon sea salt 1/4 teaspoon freshly
ground black pepper... Continue Reading →
Great alternatives would be: sunflower seeds, pumpkin seeds, sesame seeds, goji berries, all kinds
of chopped nuts: walnuts, pine, hazelnut ~ you could go nuts here;)(see a note below about school safe options) One thing to remember is that you need a fine
grind ingredient such as the hemp hearts and some
larger pieced for texture.
The chunky texture
of this product makes it ideal for recipes that demand the consistency and fresh flavor
of a
ground tomato base with
large tomato
pieces.
The traditional way
of making a gaucho barbecue calls for a
large skewer, most likely a huge
piece of beef rib, and a hole in the
ground where the fire is lit, and slow cooking.