Subj : Fresh Tomato Sauce - Pas
To   : Ben Collver
From : Dave Drum
Date : Mon Oct 02 2023 06:31:24

-=> Ben Collver wrote to Dave Drum <=-

 DD> Couple things here, Ben. First is the typographical error. 350 grams is
 DD> much closer to 10 - 12 ounces than to 2 ounces. You're gonna have waaay
 DD> more than a single serving, too.

 BC> Thanks for catching that typo.  I wondered about that 350 g when i saw
 BC> it. I got this recipe from a family member and i have corrected the
 BC> original thanks to you.

You'd have figured it out when making the recipe, I am sure. This just saves the hassles.

 DD> Anyway, here's the recipe. Have fun with it .....

 BC> Thanks!  I don't think i had this recipe in my collection before now.

Well, probably not. My database is always growing as I find stuff thar looks "interesting".

 BC> Here's the Moosewood Vegetarian Chili recipe.  It calls for a small
 BC> amount of tomato juice.

Moosewood isn't my favourite source for vagitatian recipes. They're well known and all that. But so was John Dillinger.  Bv)=

 BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

 BC>       Title: Vegetarian Chili
 BC>  Categories: Chili
 BC>       Yield: 8 Servings

 BC>   2 1/2 c  Dry kidney beans
 BC>       1 c  Dry bulghar

Right off the bat I have two quibbles - the first being my displeasure with the texture of kidney beans. And the other being the buse of bulghur as a substitute for meat.

I've been giving the current crop of fake meat a miss. But I probably ought to - at the very least - sample it so I'll know if my distaste has basis in reality or if it's my imaginations going nuts.

I've never made this one. Been served it a time or tow. It's edible if not a favoutire.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Vegetarian Stuffed Poblano Peppers
 Categories: Five, Chilies, Vegetables, Cheese
      Yield: 4 Servings

      4    Poblano peppers
      2 tb Olive oil
     12 oz Pkg tempeh burger crumbles
  1 1/4 oz Pkg chilli seasoning mix
    1/2 c  Shredded Pepper-jack cheese

  Set oven @ 350+|F/175+|C.

  Bring a large saucepan of water to a boil. Slice the
  poblanos in half lengthwise and remove the seeds and
  stems. Place cleaned peppers in boiling water; cook until
  soft, about 4 minutes. Drain.

  Heat olive oil in a large skillet. Stir in vegetarian
  crumbles and chili seasoning mix. Cook, stirring, until
  crumbles are hot, about 5 minutes. Fill the cooked peppers
  with the seasoned crumbles; top with Pepper-jack cheese.
  Arrange stuffed peppers on a baking sheet.

  Place peppers in heated oven until cheese is melted,
  about 10 minutes.

  RECIPE FROM: http://allrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

.... Fireball? Real men like whisky flavoured whisky.

--- BBBS/Li6 v4.10 Toy-6
 * Origin: Prism bbs (1:261/38)

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