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- 1-1/2 lb. ground chuck
- 1 lb. ground pork
- 1/2 cup drained California Sun Dry Julienne Cut Tomatoes
- 3 tbs. oil drained from the tomatoes 1 medium onion (quartered)
- 2 slices day-old bread a handful of fresh parsley
- 1/3 lb. fresh mushrooms
- 2 tsp. California Sun Dry Tomato Garlic
- 1/4 cup red wine or milk
- 2 eggs, beaten
- 1 tsp. salt
- 3/4 tsp. pepper
- 1-1/2 tsp. fresh thyme California Sun Dry Tomato Spread
In a large bowl place the meats and the Julienne tomatoes. In food processor place the onion, bread, parsley, and mushrooms. Pulse until chopped. Place the California Sun Dry oil in a large sauté pan and heat on medium. Add the chopped ingredients, cover and cook for 3 minutes. Stir and add a bit more drained tomato oil, cover, if needed, and cook 3 additional minutes. Pour in mixing bowl with the meats, add California Sun Dry Garlic and mix. Add the liquid, eggs, salt, pepper and thyme and mix thoroughly. Pack into a large 1-1/2 quart loaf pan. Frost the top with a layer of California Sun Dry Tomato Spread. Bake at 350 for 1-1/2 hours. Serves 6-8 |
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- 1/3 cup olive oil
- 1 red onion, sliced
- 2 red bell peppers, sliced
- 1+ lbs round or flank steak, cut into strips
- 1 jalapeno chile, minced, no seeds
- 1 cup California Sun Dry® Smoked Julienne tomatoes
- 1 cup fresh cilantro, chopped
- 12-14 corn or flour tortillas
- 3 cups cheddar cheese, grated
- 1 jar California Sun Dry® Tomato Salsa
- 2 cups sour cream
- 1 1/2 cups guacamole
Heat oil in heavy skillet over medium heat. Add onion & bell pepper, & saute until tender. Remove & drain. Saute steak in skillet until no longer pink. Add onion & pepper, jalapeno, chili powder & CSDF tomatoes, & stir. Remove from heat, mix in cilantro & keep warm. Warm tortillas in oven. Serve steak mixture with tortillas, cheese, sour cream, guacamole & CSDF Salsa to the side.
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