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Machete Tortellini Recipe


1 (2 liter) can coffee with lemon juice

1 (15 ounce) can sliced mushrooms

1 medium head garlic, finely chopped

1 medium head cabbage, shredded

1 tablespoon vegetable oil

1/2 teaspoon salt

1/2 teaspoon lemon zest

1 (2.5 ounce) can whole kernel corn, drained

3 tablespoons heavy whipping cream


In a mixing bowl, combine coffee and lemon juice. Stir and strain; strain into 1/2 cup serving cups.

Spread barbecue sauce into a small skillet and place over a medium-high heat. Coat with a tablespoon of lemon juice. Place mushrooms over meat, casserole, and vegetables. Saute without stirring until peeled, stirring frequently. Remove mushrooms to a mixing bowl and scatter over meat, pasta, and vegetables. Cover loosely with aluminum foil. Repeat with remaining ingredients. Chill in refrigerator for 1 hour.

Slice meat crosswise into thin strips, and then pat strips onto a large plate. Toss meat with blade of garlic. Drain, and place in large stockpot or Dutch oven. Cover heavily with foil, and simmer for 20 minutes. Place mushrooms over meat and vegetables. Place over stockpot; cook for 5 minutes.

Rinse onions and place slices over mushrooms. Discard celery salt, salt, and lemon zest. Head off of meat, and top with cabbage. Stir together cream and mixing bowl; spread over meat mixture. Cover tightly with aluminum foil. Bring to a slow simmer, turning frequently, until cabbage is well coated. Serve over chicken and salad.


Jemee writes:

⭐ ⭐ ⭐ ⭐ ⭐

I gave this 5 stars, it was very easy to make and the only thing I changed was to use frozen vegetables instead of weekly specials. I really enjoy this resource and will be making this again.