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Eggplant with Bacon-Crusted Chicken Recipe


1 (10 ounce) package frozen chopped spinach

1 tablespoon butter

1 medium onion, chopped

1 teaspoon salt

1 teaspoon Worcestershire sauce

1 tablespoon brown sugar

1 tablespoon butter, melted

1 1/2 teaspoons garlic powder

3 tablespoons lemon juice

3 tablespoons Worcestershire sauce

1 1/2 teaspoons dried parsley

2 cloves garlic, minced

1 (4 ounce) can mushrooms, drained

1 (4 ounce) can tomato sauce

1 (4.5 ounce) can tomato paste with green chile peppers

1 (6 ounce) can tomato paste with red chile peppers


Preheat oven to 350 degrees F (175 degrees C).

Place spinach in a resealable plastic bag; seal bag and crush. Transfer to a medium bowl.

Slice onion into strips. Set aside.

Stir butter, Worcestershire sauce, brown sugar, and garlic powder into skillet. Heat oil in pan over medium heat.

Add onions, mushrooms and tomato sauce; stir in basil, lemon juice, garlic powder, Worcestershire sauce, tomato paste and tomato paste with green chiles. Bring to a boil. Reduce heat to low; cook for 5 minutes. Stir in pasta.

Stir spinach mixture into skillet with pan juices from pan, sprinkle with salt and pepper. Heat through.

Cover and refrigerate for 2 hours.


idNiim writes:

⭐ ⭐ ⭐ ⭐ ⭐

Really easy and much more delicious than the restaurants! You can tell by the box it was cooked at. It was! I sealed it and took it to a dinner, and person I gave the recipe to, they ate it and said how good it was! Great for introducing new people to the sport!
MiGYiL writes:

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I changes : 1) I used butter instead of shortening 2) I used about 1 1/2 cups of raisins 3) I used vanilla almond milk for the pudding 4) I used allspice but in the mortar (-)5) I used black cardamom for the topping Having trouble finding mocha gelato at the moment? Try this: http://tinyurl.com/1zvvxbq