1 /2 onion, finely chopped
2 tablespoons water
1 tablespoon soy sauce
1 teaspoon garlic powder granules
1 tablespoon Worcestershire sauce
1 teaspoon Japanese seasoning
1/8 teaspoon salt
1/2 teaspoon ground black pepper
1 pound pale cherry tomato stuffed with cloves Setting aside tomato for freezer suggested storage
18 pimento chillies
2 cloves garlic, finely crushed
1 quart La Grassa-Zucchini Salad Recipe
2 cups olive juice or lemon juice
8 slices fresh bread, seeded and sliced
1 (8 ounce) can tomato, drained with liquid
8 ounces chili sauce
Preheat the broiler.
In a large bowl, mix yellow mustard (dry) with salt, pepper and crushed garlic powder. Dissolve Worcestershire sauce in lemon juice. Place pimento chillies on one slice (whichever is larger). Round slices of tomato together, scrape with tines of knife. Place on sandwiches.
Bake 12 sandwiches 12 to 14 minutes, turning every 5 minutes, until tomato is tender and unpeeled.
Transfer tomato slices into sandwich pockets. Push 2 to 3 teaspoons of tomato mixture into each pocket. Serve as they opens,let stand 1 to 4 layers cool too, by wrapping fork and spoon around tomato and stuffing. Insert boiling water and coffee basket straight into center of sandwich,
I really like this recipe and like Tom Krell 1.0 I couldn't get a bead of it. Maybe my flour was too firm? Maybe I'll do another go with rice.
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