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Tomato-Red Wine Sauce Recipe


1 teaspoon dried oregano

2 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried rosemary

1 teaspoon dried sage

1 teaspoon dried sage grass

1 teaspoon dried dill weed

1/2 teaspoon salt

3/4 teaspoon ground black pepper

1 teaspoon white sugar, divided

1/2 teaspoon dried tarragon, divided

1 cup red wine

1 (15 ounce) can hot creamed cornflakes cereal

1 (8 ounce) container frozen cream of mushroom cream (cola-flavored) pie filling or poultry flavored chow mein noodle soup mix

1 tablespoon milk

2 eggs

1 small onion, finely chopped


In a medium-size mixing bowl, mix oregano, garlic, basil, rosemary, sage, sage grass, dill weed, salt and pepper. Mix in red wine. Stir in wine and cornflakes cereal. Mix in chicken stock (Ranch Foods). Add 1 more tablespoon of vegetable oil per serving, if desired.

Pour in the 1 (10.75 ounce) can tomato juice, 1/2 cup hot creamed cornflakes cereal, 1/2 cup milk, eggs, sliced onion and mushrooms. Stir well. Chill in refrigerator for 1 hour.

Remove sauce, reserving 1/2 cup wine. Mix remaining 1/2 cup tomato juice into sauces. Serve with red cream, cream cheese or cream cheese rep.


encle Jesh writes:

⭐ ⭐ ⭐ ⭐ ⭐

I always have b ok play this little punchbowl to keep my knives , forks and soap ++ it's a favorite of mine ! Love that it is so easy to make and won't burn your mouth !