1 tablespoon olive oil
1 onion, thinly sliced
1 (10.5 ounce) can tomato paste
1 (10.5 ounce) can beef bouillon granules
1 (10.5 ounce) can tomato paste
1 (10.5 ounce) can vegetable oil
1/4 cup dry white wine
1 cup water
1 teaspoon salt
2 tablespoons dried basil
2 teaspoons dried oregano
2 teaspoons paprika
1/2 teaspoon cayenne pepper
4 cloves garlic, crushed
1 cup dry white wine
1 cup chicken broth
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup dry cooked ham
1 cup dry cooked pork
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup cooked and mashed potatoes
6 tablespoons butter
12 (1 inch) slices smoked sausage, sliced
6 jalapeno peppers
4 leaves spinach, washed and sliced
1 cup warm white rice (optional)
1/2 cup raisins
1/2 cup semisweet chocolate chips
1/4 cup buttermilk
Preheat oven to 400 degrees F (200 degrees C). Heat oil in a medium saucepan over medium heat. Saute onion until tender.
In a large bowl, combine tomato paste, bouillon granules, tomato paste, vegetable oil, Italian seasoning, Italian seasoning, onion, tomato paste, salt, basil, oregano, paprika, cayenne pepper, garlic, rice, broth, cream of mushroom soup and potatoes.
Place pork in pan and cover with water. Bring to a boil then reduce heat to low and simmer for 20 minutes.
Meanwhile, bring a large pot of water to a boil. Add garlic and cook until tender. Add water if necessary to cover mixture. Stir in chicken and cook 2 minutes. Drain, cool, and discolor.
Place cooked, bone-sided pork in bowl with tomato paste, bouillon granules, tomato paste, beef broth, tomato paste, canola oil, dry wine, salt, pepper and whole cloves. Return pork to pan. Bring just to a boil, then reduce heat to medium-low and simmer 15 to 20 minutes, until pork is tender. Add spinach and cook 2 minutes. Serve hot.
I took this to a few events this past weekend, and they all gave it a thumbs up. I may try it again sometime. Good read.
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