2 garlic cloves, peeled
3 tablespoons olive oil
1 cup water
1 cup crushed tomatoes
3 tablespoons white sugar
1 teaspoon salt
6 quarts milk
4 cloves garlic, peeled and crushed
1 pinch ground white pepper
1 teaspoon cardamom
Heat oil in a large skillet over medium heat. Saute onion, celery, refined sugar, salt and tomatoes until tender. Stir in 3 tablespoons wine, water, crushed tomatoes, crushed garlic and white pepper. Add roughly to your taste just enough to cover the mixture well, but not over-saturated. Keep stirring, simmer until potatoes are tender. Stir in cardamom, if necessary, and serve.
What a simple, and delightful new way to eat coleslaw. I used half white sugar for color, and half sweet granulated sugar for flavor. Look at those fine details! Think twice before you slice these! They are for flavor only--no cooking. I used TJ Maxx grinds, and they are lovely. However, do NOT use half and half for flavor, or else it will be very cloudy. Replace half and half with water--and maybe even use lemon juice--and it will be excellent.
We tried this 2 nights ago and it is AMAZING (even though I didn't have chopped garlic) I used the jar of garlic (available at Asian grocery) and I put in about 1/2 tsp. of sugar and ginger and it turned out great. I didn't have soju but I put in about 1/2 tsp. each of lite water and egg white. The recipe called for was used. I used 1/4 cup of brown sugar and 1/4 cup of white sugar and 2 cups of whole wheat flour. The salt, I put in the rice according to the directions and it turned out perfect. Thanks Raveeta for sharing on AllRecipes!
By far the best tomato sauce I have ever made. I put in about 3 cups of tomato paste, then put into a food processor for a few seconds. Turned out puree...very tasty indeed.
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