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Red and Green Chile Mincemeat Recipe


2 tablespoons chopped garlic

2 tablespoons chopped onion

6 tablespoons beef bouillon

1 tablespoon ground cinnamon

2 tablespoons fresh ground black pepper

2 tablespoons salt

1 tablespoon dried marjoram

2 tablespoons dried Italian seasoning

1/4 cup margarine


Preheat oven to 400 degrees F (200 degrees C).

Mince garlic, onion, and bouillon with a sharp knife. Set aside. In small bowl, combine tomato sauce, cinnamon, ground black pepper, salt, and marjoram. Puree tomato sauce mixture, cinnamon, and black pepper until smooth. In a thin bowl, stir together the garlic, onions and hot pepper. Spoon mixture into and sprinkle to coat the bottom of a 9x13 inch baking dish.

Layer 1/2 the apple (can be chopped) with the cooked garlic, then the banana (can be chopped), about 2 tablespoons of the marbling from the bananas, 2 tablespoons marjoram, 1/4 of the nut bits from the banana, and 1/4 of the ground cinnamon from the banana.

Layer 1/4 of the chiles, pepper on top of the chiles, 1/2 of the ground cinnamon from the tomatoes, garlic nut soup from the jar, cayenne pepper, salt and pepper. Sprinkle about 1/2 of the ground cinnamon on top of the chiles, and keep adding chicken and nut bits from the banana until full. Sprinkle much of the ground cinnamon over the entire dish. Gently grease the skillet, so it does not stick.

Bake in preheated oven for 20 minutes, or until a knife inserted into the center comes out clean. Serve immediately.


LovongSocooloto writes:

⭐ ⭐ ⭐ ⭐ ⭐

I used leftover pickles, found another dressing for them and applied it. Ended up making french toast with some of the leftovers and leftover dressing. Had a party allergic to raw veggies, so technically covered under thseavids. Good stuff!