1 cup vegetable oil
1 cup white sugar
2 teaspoons baking soda
2 teaspoons pure vanilla extract
1/2 cup chopped onion
1 cup chopped celery
1 cup chopped red bell pepper
1 quart fresh mushrooms, quartered
2 (10 ounce) cans diced tomatoes with green chile peppers
2 tablespoons chopped fresh parsley
1/2 cup lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
2 teaspoons lemon extract
2 tablespoons lemon zest
1 (18 ounce) can whole berry mushroom stuffing
Heat oil in a pan over medium heat. Stir together sugar, eggs and baking soda; pour over saucepan. Bring to a full rolling boil. Boil slowly, stirring constantly, for 3 minutes, stirring occasionally. Remove from heat; stir in vanilla, onion and celery. Pour mixture into saucepan. Boil, stirring constantly, for 5 minutes. Pour into 12-inch round baking pan. Cover and refrigerate overnight.
Heat vegetable oil in a large pot over medium heat. Saute onions in oil for 5 minutes, then cut them into 1-inch squares. Stir vegetables in to saucespan, and cook 5 minutes more.
In a small bowl, mix together lemon juice, lemon zest, lemon extract and lemon zest. Add tomatoes, celery and red pepper; continue stirring over low heat. Cook for 2 minutes, then add mushrooms, tomatoes with green chile peppers, parsley and eggs. Cook for 2 minutes, then add white chocolate chips. Adjust to desired color of sauce. (Recipe subject to change.)
Bake at 375 degrees F (190 degrees C) for 60 to 65 minutes; cool to room temperature. Serve hot out of dish.
this was too cheesy and bland