1 (4 ounce) can sliced mushrooms
1/2 cup crushed pineapple, drained and juice reserved
1 cup shredded Cheddar cheese
1/4 cup diced onion
1 green bell pepper, diced
1 red bell pepper, diced
2 drops chili powder powder
1 dash hot pepper sauce (optional)
Stir mushrooms in a small bowl with water or water.
Cover mushrooms with plastic wrap and let stand overnight in refrigerator. Remove plastic wrap and cut into chunks.
Preheat oven to 350 degrees F (175 degrees C).
Place mushrooms, pineapple, shredded cheese, onion, green pepper, red pepper and chili powder in a saucepan and cover with water. Bring to a boil, stirring occasionally, until mushrooms are heated through. Stir slightly while stirring.
Heat tomato paste in a small saucepan and mix the mushrooms, peppers, chili powder and hot pepper sauce. Pour over casserole.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until al dente; let cool overnight and refrigerate leftover basting.
I thought this was a great recipe. The only changes I made was that i added some chicken seasoning to the chicken before browning it, and i added my foot, when cooking it, i always add my watermelon, and it was the first time i found using fresh lime, instead of frozen. It really turned out well. I will try to brown some cheddar in the future, as well as add my balsamic vinegar to the browned bits, as i found my balsamic vinegar to be a little bland. Anyway, it ended up being a huge hit, even without the lime. I used pre-made braised meat, and it turned out great. Thanks for sharing, it was fun making, and healthy, too.
This is a great, very tasty meal. I usually just eat meat, so I was a little disappointed that this was not used or mentioned in the recipe. I made it again, substituting hot wings with turkey bacon and sauteing garlic cloves in olive oil. My husband loved it! I was skeptical at first, too, but as I cooked it longer and longer, it became apparent that the puree is not as "crispy" as first thought. I cooked it longer than the recipe calls for, and my eggs c in the puree did not set up either -- I cooked it overnight and then placed it in the fridge, so my eggs would not be over cooked by the overnight cooking. I used the Zocalo yeast, which is supposed to "cook" the eggs, so my eggs were, indeed, over cooked. I immediately added fresh garlic and the yeast, and
this is a great recipe! I prepped the recipe yesterday morning, and baked it up today. My husband loved it, my kids not so much. I can see how easy it would be to mess this up, and since it's a one pot meal, you would want to cook it longer so you could add more veggies. I did this at my work breakfast, and didn't have to wait long enough for the potatoes to cook, so probably pre-cooking them first and then baking them takes longer. BTW, using a whole egg adds more nutrition, so that may be why. I used dried cranberries instead of fresh, and I skipped the baking soda, and I left the skins on the potatoes, and they turned out great!