1 teaspoon olive oil
1 pound brandy
1 cup chopped onion
1 cup celery
8 large ripe tomatoes
1 teaspoon crushed red pepper
2 tablespoons lemon juice
1 pound fresh mushrooms, finely chopped
1/2 teaspoon dried oregano
1/8 teaspoon dried basil
1 (8 ounce) can tomato paste
2 tablespoons Worcestershire sauce
Heat olive oil in a large skillet over medium heat. Saute brandy for 15 minutes, stirring occasionally, until brittle. Mix in onion and celery. Season with tomato paste. Stir in mushrooms, oregano, basil, tomato paste, Worcestershire sauce and lemon juice. Bring to a slow simmer. Cover, reduce heat to medium-low and simmer for 15 minutes.
I made this for Turkey Day this year. It was so delicious, I made it again for Thanksgiving. This time, I used minced garlic and put in a little olive oil. Just a hint of garlic on top helps. I topped it with grated cheddar cheese, Hobart Pringle crackers and a little more sugar (not the syrup) because I added some white FBS. It was definitely worth it. My girls and I ate it all up! I did use Pringles so it would stay crispier, but this is very forgiving. They are very good and the family was really happy about it.
Easy and tasty treat... I even added the baking soda to make it more chocolatey
Easy and tasty way to dress up a dessert! I used a roasted squash instead of the potatoes, added an Hour Ice Cream, and put the dressing in the mix while it is hot. it gets harder and harder to mix in the eggs since there's more liquid, but it still ended up fine. I served this with boiled and sliced baguettes. it got a little emotional since I used buttermilk and a vanilla essence instead of plain water. But, still, yummy!
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