1 teaspoon dried onion flakes, divided
1/2 teaspoon dried minced onion
1/2 teaspoon dried minced green chile pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon
1 teaspoon salt
2 (10 ounce) cans salsa, divided
1 (6 ounce) can tomato paste
1 (8 ounce) can ORTEGA Thick & Chunky Salsa
In a medium frying pan, saute onion and green chile peppers, oregano, basil, tarragon and salt over medium heat for about 5 minutes. Remove from heat and stir in salsa. Cover, and refrigerate over night.
On the morning of the first day, microwave remaining 1 tablespoon lemony onion flakes in microwave for about 4 minutes. Cook over medium heat in microwave for 2 minutes. Stir in tomato paste and 1 can of cream. Bring to a simmer.
Stir in taco sauce, and simmer for about 1 minute. Allow to cool.
I made this quick lemon cake for my company and they loved it. Everyone at work said it was delicious. I had all the ingredients and was hosting a party so I decided to make this cake. It was a hit and everyone wanted the recipe. It is so versatile and adaptable. I did make a few changes to the recipe to suit my personal preferences. I used vanilla ice cream, followed the recommendations of my mixer, and added an additional shot of espresso (around 2 shots). I think that was it for now.
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