Rate this recipe
3/5
(10 Votes)
1 Picture
Ingredients
- 1/2 Bushel tomatoes
- 3 Green peppers
- 6 Onions
- 4 - 6 oz cans tomato paste
- 1 1/2 Cups Sugar
- 1/4 Cup Garlic Salt
- 2 TBSP Basil
- 4 TBSP Oregano
- 2 Cans Mushrooms
- 1/4 Cup Worcestershire sauce
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Cook tomatoes in boiling water to remove the skins.
Step 2
Squish tomatoes up and add all ingredients except mushrooms. Colander mixture to remove all seeds.
Step 3
Add remaining ingredients and cook until desired thickness.
Step 4
Prepare jars fro canning.
Step 5
Pre-heat oven to 250° and place jars in oven for 1 hour and then turn off oven. Let jars in oven overnight and cans will seal.
You'll also love
-
Mushroom, Red Wine Demi Glaze
4.5/5
(214 Votes)
-
Stuffed Mushrooms
3.7/5
(189 Votes)
-
YUM!Food Porn Beignets with Bourbon Walnut Sauce
4.3/5
(140 Votes)
-
Breton Artichoke
3.2/5
(253 Votes)
-
Crock Pot Homemade Applesauce
3.4/5
(202 Votes)
-
Chicken Stuffed with Vegetables
3.1/5
(202 Votes)
-
Grammy Morrill's Chex Mix
4.6/5
(61 Votes)
-
Stuffed Peppers
3.1/5
(171 Votes)
Chef Tips and Tricks
VIDEO: Rainbow Shrimp Pasta
This multi-colored Rainbow Shrimp Pasta is utterly delicious, and sure to impress when you serve it up!
Ingredients
- 2 oz red spaghetti
- 2 oz green spaghetti
- 2 cups shrimp
- Pepper
- Salt
- Paprika
- 1/2 cup cream cheese
Method
- Boil the red and green spaghetti separately in salted water until al dente.
- Fry the shrimp in a pan with plenty of salt, pepper and paprika.
- Add 1/2 cup of cream cheese, and stir through until combined.
- Arrange the cooked spaghetti in an alternating pattern on a plate.
- Top with the creamy shrimp sauce
- Garnish, and serve!
Review this recipe