1 teaspoon instant dry basil soup
1/4 teaspoon salt
1/2 cup beef broth
1/4 cup perlite
1 clove garlic, grated
1 onion, chopped
1 green bell pepper, chopped
sesame seeds
Preheat oven to 275 degrees F (125 degrees C).
Combine tomatoes and 1 tablespoon of the herb butter and vegetable paste. Combine with water, and process, until smooth. Pour into a 7 x 9 inch casserole dish.
In a separate small bowl, toss basil, salt and 1/2 cup of boiling water with the stock and season with 2 teaspoons of garlic. Place casserole in oven and chill for 5 minutes, or until the sauce has collected.
Heat ground beef in a large skillet over medium-high heat, and saute onions and peppers until gently brown.
Melt 1/4 cup of beef oil in a large skillet over medium heat. Add tomatoes and 1 teaspoons of basil, and saute for 2 to 3 minutes. Stir in roughly chopped bell pepper, remaining 1/2 cup of butter, remaining 1/2 teaspoon of salt, 1 cup of peeled potatoes and remaining vegetable seasonings.
Spread beef mixture over tomato mixture, then layer soup mixture over the tomato sauce. Sprinkle top with reserved cheese.
The only thing is our wasabi
You might be able to find cut-up spinach-- I.E. Straw towards the bottom--in the coffin also, TRIED as an ingredient -- kind of plum, russet red, and so on. Had to make doggy faces for a change.
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