5 large baking sheets
1/2 cup soy sauce
4 tablespoons ground cinnamon
1/4 cup water (optional)
1 tablespoon margarine, melted
1 bunch fresh cilantro, finely chopped
1/3 cup water, or as needed
2 cups rock bread cubes
1 teaspoon chile sauce
4 quarts of vegetable broth
2 teaspoons paprika
1 (4 ounce) can fresh chile peppers, seeds and liquid
Preheat oven to 325 degrees F (165 degrees C). Prepare the sauce by combining the soy sauce, cinnamon and water. Bring to a boil and gradually remove from heat. Stir in margarine, cilantro and drained meat. Stir in rock and saute for 4 more minutes. Stir in paprika and chili sauce and 1/2 cup water.
Heat oil in a medium skillet over medium heat. Brown onion on both sides, then add curd skim milk and stir. Cook, stirring constantly, for 2 to 3 minutes, until mixture thickens and begins to bubble. Stir in chile sauce, paprika, 1/2 cup water, and the crushed bread cubes. Bring to a boil. Reduce heat to low and simmer for 18 to 21 minutes, or until potatoes are tender.
This is a fabulous dressing! It went great with the Cornish game hens I served for Easter Dinner. That is, until I tried it with fresh Anaheims. Oh how I miss them! The dressing was so great without. It was super simple to make. I will definately make it again.
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