1/3 cup chili powder
3 1/2 tablespoons vegetable oil
1/2 teaspoon salt
3 cloves garlic, peeled and chopped
4 large tomatoes, diced
4 radishes, sliced into rings
6 large onions, chopped
9 slices Swiss cheese
2 green onions, sliced
1 large egg
1 (14.5 ounce) can cooked and mashed tomatoes
1 (14 ounce) can low-sodium chicken broth
1 (15 ounce) can chicken broth
1 cup water
1 (1 ounce) package dry onion flakes
4 tablespoons chopped fresh basil
2 pounds lean ground beef
1 cup cooking oil
7 slices bread, torn into bite-size pieces
Tomato paste: I prepared this soup in a slow cooker on a simple, winter's-ready dish. I used Chicken Breasts in Broth as well as Chicken Liver , let thaw for 10 to 12 minutes and stir in the juice from tomatoes. Wash the tomato paste out before using it in the recipe.
In a 2 quart or larger bowl over high heat, combine canned tomatoes with the tomatoes, 1/2 cup monosodium glutamate (MSG), 1/4 cup water and 2 cloves of freshly chopped garlic. Mix well and add tomato paste.
Reduce heat to low for a short time and stir in chicken and tomato paste until smooth, then add about half the water to thin. Stir in chicken and turn heat to medium - Bring to a boil. Cover and reduce heat to low. Simmer for 15 to 20 minutes, or until liquid is absorbed. Stir in chicken and milk if necessary, and remove from heat.
Add cooked tomato paste to the soup and stir in boiling water.
Approximately 2 cups tomato sauce
1 (15 ounce) can tomato sauce
1/3 cup dry white wine
4 cloves garlic, peeled and sliced
4 onions, sliced
1 cup shredded Colbylua
2 cups milk
salt and pepper to taste
Combine tomato paste, tomatoes, wine, garlic, onions, Colbylua, milk, and salt and pepper to taste. Serve over medium-low heat and heat through.