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Linguine Glaze with Milk and Meat Sauce Recipe


6 bulbs corn or cabbage - peeled

2 bulbs garlic, peeled and roughly chopped

1 tablespoon soy sauce

1 (15 ounce) can roasted sweet peppers, drained

1 (14 ounce) can tomato sauce

2 teaspoons Worcestershire sauce

1 (5 ounce) can red wine, undiluted

1 (4 ounce) can tomato paste

1 teaspoon parsley flakes

1 teaspoon dried minced fresh parsley

1 teaspoon brown sugar

1/2 teaspoon hot pepper sauce mix


Place vegetable grater block in a large pot, and pour water into pot, one inch deep, over medium-high heat. Bring to a boil, then reduce heat, and simmer 1 1/2 minutes. Stir in soy sauce, sweet peppers, tomato sauce, Worcestershire sauce, wine, tomato pulp, brown sugar, and hot pepper sauce. Cover, and simmer 2 1/2 hours. Stir constantly and serve with soup.


Pe writes:

⭐ ⭐ ⭐ ⭐

I didn't think they were going to be too bad, but after making them and reading the instructions they were a little bland. I will fix that.