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Yields 8-10 servings. Ingredients: 2 pounds potato (about 2 potatoes), peeled, medium dice. 2 pounds butternut squash (1 large), medium dice. 2 pounds cauliflower (1 large head), florets
1 cup onion, diced. ½ cup celery, diced. ½ cup carrot, diced. 5 cloves garlic, chopped. 1 tablespoon tomato paste. 1 ½ jars Carbone marinara sauce. ¾ cup red wine
Cook, stirring occasionally, until the vegetables are soft and the onions are translucent, about 8 minutes. Add the garlic, oregano, smoked paprika, and black pepper, and sauté for 30 seconds more.
Depending on the recipe, it can have julienne carrots and be seasoned with curry powder, ground cloves, turmeric, nutmeg, cumin, and basil, in addition to salt and pepper. [ 3 ] [ 4 ] Simplified recipes printed in many vintage cookbooks, including the 1946 edition of the Joy of Cooking , used canned, condensed pea and tomato soups as a base ...
Ingredients: Start by checking the label for minimal additives. The best canned whole tomatoes should only contain tomatoes, tomato juice, and perhaps a pinch of salt or basil. Avoid brands with ...
2. Mexican Rice Casserole. Casseroles are wonderful.They're simple, filling, cheap, and usually impossible to screw up. Tomatoes and cumin are the backbone of the rice, and once you've got melty ...
Salt and freshly ground black pepper, to taste. 3 large cloves garlic, minced. ... Add the tomato sauce and broth and bring to a low boil. Reduce the heat to medium-low and let the sauce simmer ...
angelsimon/Getty Images. Produce 1 red onion 12 garlic cloves 3 lemons 6 ounces baby spinach 2 white onions 4 poblano peppers 4 limes 1 large head cauliflower
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