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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
1 | Onion, chopped & sauteed in |
1 Esslöffel | olive oil |
2 | Garlic cloves, chopped & sauteed |
1 ca. 1 Liter | Tomatoes, blended till smooth in a blender |
1 Esslöffel | oregano |
1 Esslöffel | basil |
1/2 Tasse | celery chopped |
1 | Zucchini shredded |
1 Tasse | mushrooms sliced |
1/2 | green bell pepper chopped |
| Whole wheat spaghetti |
1 | Whole-wheat pizza crust |
| Basic Sauce plus |
| mushrooms sliced |
| Peppers |
| onion |
| tomato fresh |
| Pepperoni |
| Whatever else you like |
To make the Basic Sauce, combine and simmer ingredients for 15 minutes.
To make the Spaghetti Variation, add celery, zucchini, mushrooms and green pepper to the Basic Sauce; cook until vegetables are tender. Serve over whole wheat spaghetti.
To make the Pizza Variation, top a whole-wheat pizza crust with Basic Sauce; add remaining ingredients. Bake at 450F. until done.
Adapted from Cathy Gileadi/Woodland Hills in "The Herb Companion" August/September, 1989. Posted by Cathy Harned.
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