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Recipe by: rabije
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See below ingredients and instructions of the recipe
1 (46-ounce) can tomato juice
Or 2 teaspoons fresh
Low sodium
1/2 Teasp dried whole oregano
1/2 lb Fresh mushrooms -- sliced
Or 1 teaspoon fresh
1/2 c Chopped green pepper
1 cl Garlic -- chopped
1/4 c Chopped red pepper
1 Bay leaf
1/4 c Chopped onion
1 ts Sugar
1 ts Dried whole basil
SERVE OVER SPAGHETTI, RICE, OR NOODLES, OR AS A POTATO TOPPER Combine
all ingredients in a large Dutch oven, simmer, uncovered for 45
minutes. Remove bay leaf. YIELD: 3-1/2 cups (1/2 cup per serving)
Calories 48/ Protein 16%/ Carbohydrate 79%/ Fat 5%/ Sod
Recipe By :
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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