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Roasted Tomatoes II Recipe

Ingredients

1 (16 ounce) jar marinated meat

1 (2 ounce) can refrigerated chicken breast chili

1 (8 ounce) can condensed tomato soup

1 tablespoon chopped onion

3 juice packets tomato concentrate

1/4 cup boiling water

1 (1.25 ounce) package Italian seasoning mix

1 teaspoon dried marjoram

Directions

Preheat the broiler.

Layer the meat over the top of the sauce, leaving space between.

Bake at 375 degrees F (190 degrees C) for 30 minutes, or until meat is tender. Top with the chicken breast, tomato soup, onion, tomato concentrate and boiling water, allowing the meat to marinate. Broil 15 minutes, adding additional marinade after 5 to 10 minutes to prevent sticking. Serve on a platter and enjoy!

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MiCHiLLi writes:

⭐ ⭐ ⭐ ⭐ ⭐

I absolutely loved this cake. It was so simple yet so delicious. I didn't have any almond extract but i did use almond milk. I would recommend using light rum. I used unflavored dental floss to pull the layers down but it was pretty thin. I used two 9 inch springformas and toasted in the oven. i even tried to fry them but after trying and finding that the batter was pretty thin, I thinned it down to 1/2 tsp. and found that if i dropped the temperature of the toasted sesame oil to 350 degrees, it would stick to the skin of the cake. but if it stayed put, it was the perfect texture and flavor. so rich and moist. and before you judge, the toasted sesame oil is pretty thin so even after
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