Mushrooms And Peppers Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
12 ounce: Mushrooms, cleaned, sliced
About 1/2 inch thick,
Or cut in chunks,
8 ounce: Can tomato sauce,
2 medium: Onions, halved andsliced
1/2: To 1 tsp garlic powder,
About 1/4 inch thick,
1: To 2 TBSP oregano,
2 medium: Green peppers,
x Pinch of salt and pepper,
Cleaned, halved and sliced
Directions:
Add mushrooms, peppers and onions to a large non-stick pan. Saute
over medium-high heat until onions are soft and golden. (You may
need a squirt of non-stick cooking spray if you dont have a
non-stick pan). Add tomato sauce and 1/3 of the can of water. Add
spices (I use the larger amount listed) and mix well. Cook covered
over the lowest heat (simmer) for 20 minutes.
Posted by mozzicato@wmvx.dnet.dupont.com (Susan Mozzicato) to the
Fatfree Digest [Volume 11 Issue 25], Oct. 25, 1994. FATFREE Recipe
collections copyrighted by Michelle Dick 1994. Used with permission.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp
over medium-high heat until onions are soft and golden. (You may
need a squirt of non-stick cooking spray if you dont have a
non-stick pan). Add tomato sauce and 1/3 of the can of water. Add
spices (I use the larger amount listed) and mix well. Cook covered
over the lowest heat (simmer) for 20 minutes.
Posted by mozzicato@wmvx.dnet.dupont.com (Susan Mozzicato) to the
Fatfree Digest [Volume 11 Issue 25], Oct. 25, 1994. FATFREE Recipe
collections copyrighted by Michelle Dick 1994. Used with permission.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp