1/8 cup olive oil
1/4 cup Italian seasoning
1 cup dry white wine
1 (16 ounce) package shredded Cheddar cheese, divided
1 tablespoon Dijon mustard
1 teaspoon salt and pepper to taste
1 cup water
1/2 tablespoon dried basil
1/2 teaspoon capers
back to top
In a bowl, mix together 1/2 cup of olive oil, Italian seasoning, 1 cup of Cheddar cheese, Dijon mustard, salt and pepper. Place onions in the mixture and season with salt and pepper. Cover and let stand 10 minutes. Rinse with cold water and pat dry.
Pour the wine into a large bowl; stir in 2 cups of water, 1/2 cup of tomato paste, 1 teaspoon of crushed garlic powder, 1 teaspoon of dried basil, the juice from the basil leaf, and 1 cup of water. Season with capsicum, and cook over medium heat, uncovered, until sauce thickens and thickens enough to coat the back of a spoon. Remove from heat, and stir in 1 cup of water. Cook slowly until thickened, whisking constantly. Cook until tender, then add 1 cup of water to the mixture. Bring to a boil; remove from heat.
Boil 1 cup Cuppa Pak for 1 minute; add 1 cup Cuppa, tomato mixture, garlic powder, basil, and capers.
Cream together Cuppa flavor and oil, and season with Salt and pepper. Pour into a lightly oiled shaker jar, and place in cold storage until serving.