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Mayan Cuisine II Recipe

Ingredients

2 quarts water

1 (13 ounce) can stewed tomatoes, drained

1 (1 pound) can sliced and diced carrots, drained

1 (4 ounce) can diced green chile peppers with liquid

2 cloves garlic, minced

1/2 teaspoon salt

1 tablespoon dried oregano

1 tablespoon dried basil

1 tablespoon dried chives

1/2 teaspoon dried thyme

1/2 teaspoon dried savory

1/2 teaspoon dried basil

1/4 teaspoon dried thyme

1 pinch ground black pepper

1/4 teaspoon ground cinnamon

3/4 cup yellow mustard, divided

3 cups milk

1 teaspoon dried minced onion

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried butter

1 teaspoon dried marjoram

3 tablespoons vegetable oil

1 (4 ounce) can canned corn syrup

2 tablespoons chopped fresh parsley

Directions

In a medium saucepan, bring water to a boil. Add tomatoes, carrots, red bell pepper, green bell pepper, garlic, salt, oregano, basil, chives, thyme, savory, basil, oregano, basil, butter, marjoram, oil, corn syrup, parsley and onion. Bring to a boil. Reduce heat to low.

Simmer covered for 40 minutes, stirring occasionally, or until vegetables are tender. Serve warm.