1 (6 ounce) can tomato paste
2 clove garlic, chopped
2 pounds ground beef
1 1/8 cups water
1/2 (11 ounce) can tomato paste
1 tablespoon cornstarch
Transfer tomato paste to a jar or a broth pot. In a separate pot over medium-low heat, heat tomato paste, garlic, meat, water and tomato paste. Bring to a boil. Reduce heat to medium; cook, stirring occasionally, until mixture thickens. Store, covered, in refrigerator.
To serve: Cut diced meat from diagonally into 3-inch cubes. Stir in 1 tablespoon tomato paste, cornstarch, and red wine; mix together. Garnish each serving with petals of fresh cilantro.
To serve: Thoroughly spoon into 3-inch containers 2 tablespoons tomato paste mixture. Refrigerate or freeze overnight. 3 cups: 4 cups canned tomato paste
3 cups milk
ΒΌ cup water
6 eggs, beaten whites
3 tablespoons seasoning salt
In a stock pot, warm water and cook tomatoes, stirring occasionally, until tender. Whisk in tomato paste, milk, water and eggs. Simmer, uncovered, until ready to use.
Transfer vegetable mixture to a blender-packed heavy saucepan. Transfer to saucepan, and stir about to melt any butter that comes to the bottom of the pan. Heat mixture over medium heat, and cook, stirring constantly, until mixture thickens. Remove from heat, and stir in seasoning salt if needed. The longer it cooks in the pot, the thicker and shallower it is. Cook completely, but do not boil, until mixture thickens and thickens. Serve immediately. Yes: it tastes better reheated.