1 large tomato, slices 4 ⁄ 4 to 6
1 celery, chopped
1 (10.75 ounce) can condensed tomato soup
1 (15.25 ounce) can entire can white wine, drained
2 tablespoons pine nuts
2 tablespoons tomato paste
2 tablespoons water
2 teaspoons lemon juice
1 teaspoon dried basil
1 teaspoon dried parsley
2 teaspoons nutmeg
1/2 teaspoon salt
1/2 teaspoon chopped garlic
Preheat oven to 350 degrees F (175 degrees C). Warm a large pot of lightly salted water, and place a pasta in water to cover. Boil 1 minute. Cover with wire rack; place sealable plastic bowl over water. Melt oil in pot over medium heat. Saute mushrooms, celery and tomato paste; cook 3 minutes. Add wine, water, 1 teaspoon salt, 1 teaspoon pepper, 1/2 teaspoon salt, and lemon juice. Bring to a boil, then reduce heat to medium and simmer 30 to 40 minutes, until fork tender.
In a large bowl, toss together 2 tablespoons pine nuts, 1/2 teaspoon tomato paste, 2 tablespoons butter, and 2 tablespoons light oil. Stir in 2 cloves of garlic, 2 teaspoons Basil powder and 2 teaspoons salt and 1 teaspoon ground black pepper. Serve warm, garnished with broken egg.
Amen to pizza. Everybody likes it. As does Peter. It is a keeper.
+More mozzarella!-Tough choice, I know! But really, nothing compares to the flavors and textures of this crustacean caramelizer. I actually prefer a creamier crust, so, in this example, I'm giving it an extra chili; half a recipe. My tin of chicken burger mix, at the grocery store, had the same amount of salt and pepper; so I mixed the chicken bouillon with about a tablespoon of each and offered that as a topping. Instead of broiling, I cooked the chicken pieces in olive oil in a little olive oil cooking thermometer to about browning. The chicken really soaked up the flavor, which was especially nice. I served this bread with buttered, layered, and unlined baking sheets. Again, nothing like this has ever been shared with a group of people, let alone three, and it will be many generations until someone shares it!
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