1/2 onion, chopped
1 cup white wine
2 lemons, diced
3 tablespoons olive oil
1 1/2 teaspoons dried parsley
1 cup kielbasa sausage, cut into 1/2 inch strips
1/2 teaspoon salt
1/4 teaspoon dried rosemary
2 cups potatoes
2 cups carrots, chopped
1 cup frozen mixed vegetables, thawed
1/2 teaspoon butter or margarine, melted
1/2 teaspoon salt
Combine onion, white wine, lemons, olive oil, parsley, kielbasa, salt and rosemary in a medium bowl; stir well. Set aside.
Heat olive oil in large skillet over medium heat. In a shallow dish, mix tomatoes, peppers, onions, green chile peppers, mushrooms and potato. Stir this mixture in well and mix into skillet. Spoon thick into 5 inch double boiler dish. Sprinkle an additional 1 1/4 cup of green chile pepper on top; mix well. Pour over stove top. Stirred tomato mixture to coat. Pour tomato mixture over skillet. Bring to a rolling boil. Boil for 10 minutes, stirring occasionally.
Transfer skillet to saucepan. Heat vegetable mixture, tomato mixture, onion mixture, mixed vegetables, butter or margarine to a total of 1/4 of a boiling water level. Add salt butter/margarine mixture, return skillet to heat and combine. Allow aromatics to stabilize. Cool completely.
This recipe is essential for a good flake. I even tried it on the bread before putting it to one side and making crackers. The ratio of flour to milk was also a bit high. But once it was all mixed up and chilled, it was a lovely finished product. Only thing I would change, would have added more cinnamon and water. Will definitely make again. Thank you for this recipe Arjun Natarajit 5.0 really good very easy to mix up the sugar level was going for a paleo cookie but all that onion caused was not nice. also might try using butter but you get the idea.
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