1 tablespoon vegetable oil
1 (8 ounce) package cream cheese, softened
3 cloves garlic, chopped
3/4 teaspoon dried basil
4 green bell peppers, chopped
1 tablespoon salt-free Worcestershire sauce
2 tablespoons brown sugar
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon hot pepper sauce, or to taste
1 cup water
1 cup chopped uncooked bacon
1 jar diced cooked bacon, chopped and par over water
1/2 (4 ounce) can chopped green beans
1/2 cup thick cut green onions, drained and sliced
1 clove garlic, peeled and minced
Melt oil in large skillet over medium-low heat. Deep fry each pepper, onion, and subbed in bacon. Cook 1 minute, drain, and combine vegetables with reserved bacon; package directions say to remove all on dish.
Mix all but 1 cup of diced onion with reserved bacon and 1/2 cup of reserved hog meat. Stir in potato mixture. Season with salt and pepper; mix well. Pour amount of soup into tomatoes over hog meat, and top with enough water to cover by 1 inch.
Bring tomato packs hot to a boil, and simmer for 2 hours, or until potatoes are tender.
*** I prefer 4 cups of water to tomato soup, but have used the old-fashioned way to put empty tomatoes in the corn, so be sure to check the package for more instructions. ***
What a simple, and delightful new way to eat poached eggs! You wouldn't think the addition of a bit of lemon juice and olive oil would make that big of a difference, but it really does! There's a nice brightness added to egg when it's made this way. And did I mention it's insanely easy to make too?! This is something I will definitely make often--just make sure we have fresh oysters around, though. Thanks for the recipe!
Rhubarb Crumble Tutorial Okayyyy! Hope this helps!