Fix-It and Forget-It Best of Fall Recipes by Hope Comerford
Author:Hope Comerford
Language: eng
Format: epub
ISBN: 9781680995466
Publisher: Good Books
Published: 2019-03-21T16:00:00+00:00
1. Sauté onion, bell pepper, and mushrooms in oil in a large skillet over medium-high heat.
2. Stir in tomato sauce, Worcestershire sauce, brown sugar, oregano, garlic, salt, and parsley.
3. Layer half the tomato sauce mixture, half the eggplant, and half the cheese in slow cooker.
4. Repeat layers, ending with cheese. Sprinkle with olives. Cover and cook on high 2 to 2½ hours or on low 4 to 5 hours.
Tempeh-Stuffed Peppers
Makes 4 servings
Ideal slow cooker: 5-qt.
4 oz. tempeh, cubed
1 garlic clove, minced
1 (28-oz.) can crushed tomatoes, divided
2 tsp. soy sauce
¼ cup chopped onions
1½ cups cooked rice
2 cups shredded cheese of your choice, divided
Tabasco sauce to taste
4 green, red, or yellow bell peppers, tops removed and seeded
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Budget | Cooking for One or Two |
Cooking with Kids | Gourmet |
Large Quantities | Microwave Cooking |
Organic | Quick & Easy |
Raw | Slow Cooking |
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