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Chestnut Hill Haystack Edibowls

Fresh.n.Natural's picture
I had this Chestnut Hill Haystack Edibowls at my neighbor's place and I tried it at home the very same day. This Chestnut Hill Haystack Edibowls dish turned out much more sumptuous than I had ever imagined. A great one you should try!
  Sombrero sauce 1 Tablespoon
  Tomatoes 4 , chopped
  Canned chopped black olives 6 Ounce (1 Can, 180 Grams)
  Salsa 2 Cup (32 tbs), heated (Homemade/Prepared)
  Scallions 4 , chopped
  Chopped green pepper 1 Cup (16 tbs)
  Onions 2 Large
  Green pepper 1
  Garlic 1 Clove (5 gm)
  Celery ribs 2
  Salt 1 Teaspoon
  Oregano 1 Teaspoon
  Cumin 1 Teaspoon
  Canned tomato puree 28 Ounce (1 Can, 840 Ounce)
  Canned kidney beans 40 Ounce (Drained)
  Canned kidney beans 15 1⁄2 Ounce (Drained)

Place warmed tostada bowls on individual serving plates.
Fill tostada bowls with ingredients in order given.
Lil's Sombrero Sauce: Chop onions, green pepper, garlic and celery in food processor, then sizzle in a skillet in a few drops of water, stirring to avoid burning.
Beans may be pureed or left whole.
Combine all ingredients and cook over low heat for about 30 minutes.
Leftover sauce may be frozen.

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