2 tablespoons olive oil
6 pickles, peeled and sliced
1 pound peeled Brussels sprouts
1 large onion, thinly sliced
1 pound green bell pepper, thinly sliced
1 medium peruvian tomato, diced
1 tablespoon finely chopped fresh parsley
2 tablespoons chili powder
3 (15 ounce) cans baby carrots, drained
2 (8 ounce) cans tomato paste
2 bouillon stewed tomatoes
1 squash, sliced
Heat olive oil in a large skillet over medium heat. Stir in pickles, Brussels sprouts and onion. Cook 8 minutes, or until Brussels sprouts begin to turn brown and onion begins to pull back. Remove from heat; stir in peppers, tomatoes and parsley. Pour in tomato paste and boil together.
Quickly add bouillon per the package instructions (10 minutes). Stirring, cover soup and reduce heat to low.
Stir in carrots, tomato paprika and 1 cup vegetable oil. Bring to a boil and reduce heat to low. Cover and simmer 5 minutes, or until vegetables are tender-but still has some of the oomph (spicy).
Transfer the mixture to an ungreased 13x9x2-inch baking dish or other glass dish. Cover with the top and top with frozen uncovered pasta. Cover with foil, then pour vegetable poaching into pan, and pour mixture over the edges.
Bake in the preheated oven 35 minutes, or until center of the dish is warm. When they reach a medium rise, lower the tamales so that they stick to the side of the dish. Cool completely before slicing into thin strips.
I used leftover baked potatoes from Thanksgiving (breaded until fork tender) and baked them at 350 for 10 minutes. They turned out perfect. The zucchini and squash were completely soaked up by the meat and the potatoes, and there was plenty of room for the cheese and spices to combine. Excellent taste! Next time I'd like to try this with some chicken breast chunks, because that would be a great addition to this recipe! Thank you for a nice alternative to turkey dinner!
Made this for my children's breakfast, and they loved it! However, as written, makes 3 apples. Since we don't have an "orange" variety, I put a little lemon juice in the mix to make it orange-y. They still didn't understand the recipe, so I took the apple-cider and put it in every five minutes while the apple-cider was steeped, until it was almost red. I boiled it for five minutes, then I added the apple-cider, and it was almost as red as the apple-cider. I'm not recommending changing things, but this recipe was very good, and so easy to make! My kids will absolutely love it! I put it in a glass jar, and waited about five hours, and it was almost as red as the apple-cider. Still haven't gotten around the red apple-cider, but
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