Ingredient: Tomato Puree

Stuffed Cabbage

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 Stuffed Cabbage
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Meat
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Meat
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Instructions
  1. FYIs for this recipe - for onions, sliced, can use a bag of chopped onions.
  2. Amount of sugar and lemon juice depends on taste
  3. Bread - soak in milk or water, then squeeze out liquid
Instructions
  1. Cook head of cabbage short time and take apart. You can also take out core of cabbage and place entire head of cabbage in freezer for a few days (leaves will then become limp and come off on their own and will be ready for rolling)
  2. Mix ingredients for meat
  3. Boil cabbage with meat taking in sides and tucking in bottom of "roll"
  4. Tear up a few pieces of cabbage and sliced onions and place in the bottom of a pot
  5. Put in stuffed cabbage rolls, seam side down
  6. Pour in sauce
  7. If left over cabbage, tear in small pieces and place on top
  8. Cook 2-3 hours

Tomato-Basil Risotto

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 Tomato-Basil Risotto
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Instructions
  1. Dilute canned chicken broth with equal amount of water
  2. Peel, seed and coarsely chop tomato
  3. In a medium saucepan, bring the stock to a simmer, maintain at a simmer over moderately low heat
  4. In large saucepan, melt 3 tbsp of the butter.
  5. Add the onion and prosciutto and saute over moderate heat until the onion is softened and translucent (about 3 minutes)
  6. Stir in the tomato puree and cook for 1 minute
  7. Add the rice and stir for 1-2 minutes until well coated with butter and tomato puree and slightly translucent
  8. Add stock 1/2 cup at a time until slightly crunchy, 20-25 minutes
  9. Add cheese and pepper and continue to cook and add stock as needed (3-6 minutes)
  10. Stir in tomatoes, basil and remaining 2 tbsp butter
  11. Serve immediately

Pizza Sauce

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 Pizza Sauce
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Instructions
  1. Brown onions
  2. Mix all ingredients an cook for about 1/2 hour

Mushroom Eggplant Sauce

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 Mushroom Eggplant Sauce
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Instructions
  1. Stir fry mushrooms, eggplant, crushed garlic in 1/4 cup olive oil for about 4 minutes
  2. Add the rest of the ingredients and simmer for 1 hour