I've only ever seen
the paste in a large jar and this recipe calls for a small amount.
Not exact matches
3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1
large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato
paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour
in a covered
jar; shake hard before pouring into the sauce.
INGREDIENTS 3
large cans or
jars (28 ounces, total 84 ounces) of crushed tomatoes 12 ounces tomato
paste 2 cups red wine 1
large onion (approximately 2 cups diced; loosely packed) 3 cloves garlic (minced) 1/2 cup chopped parsley (fresh) 1/2 cup chopped basil (fresh) 2 tablespoons chopped rosemary (fresh) 1 bay leaf 2 tablespoon cold pressed olive oil 1 teaspoon sea salt (kosher) 1/2 teaspoon pepper (freshly ground) 1 teaspoon red pepper flakes 3 Japanese eggplant (
large dice) 4 oz porcini mushrooms (sliced) 1 cup peas (fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta Cheese Sauce DIRECTIONS
In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translucen
In a heavy stainless steel sauce pan sauté the onions and garlic
in 1 tablespoon olive oil until soft and translucen
in 1 tablespoon olive oil until soft and translucent.
To make the dressing, combine lemon juice, mustard, Worcestershire, salt, garlic, and anchovy
paste in a
large glass
jar with a tight - fitting lid (a Mason
jar works well).
Chicken Paprika & Dumplings 3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1
large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato
paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour
in a covered
jar; shake hard before pouring into the sauce.
Ingredients 6 pieces bacon, chopped 1
large onion, chopped 2
large carrots, peeled and chopped 5 cloves garlic, minced 2 tablespoons tomato
paste (I like this one because it comes
in a glass
jar) 3 lbs.
Korean food markets
in the Dallas area carry many of the same products, although you might be surprised at the number, type, and variety available: cans of sweetened red beans, big bags of frozen dumplings, whole heads of pickled garlic,
jars of bright red hot - pepper
paste, packages of dried zucchini, giant fresh Korean pears the size of
large grapefruits, fresh soy and mung bean sprouts, salted fish, several kinds of rice (from white to beige to black), and more types of packaged dried noodles than you probably ever knew existed.
Place the cabbage
in a
large bowl or
jar and stir the kimchi
paste into the cabbage.
2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1 jalapeño pepper, seeded and diced 2 - 3 cloves garlic, chopped 3
large carrots, sliced 2 stalks celery, sliced 2 medium zucchinis, chopped 1
large red or orange bell pepper, seeded and diced 1
large sweet potato, peeled and cubed
in small pieces 2 cups fresh tomatoes with juice, diced 1 cup vegetable broth 1 cup water (add more or less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce
jar tomato
paste (choose glass over canned, if possible) 3 cups cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon sea salt Salt & fresh ground pepper to taste