Get the latest Tomatopaste recipes from Group Recipes. http://www.grouprecipes.com/tag/tomatopaste Canada's Peak of the Market's recipe for today is this truly succulent dish of pearl onions. Make a good side dish for any meat. http://www.grouprecipes.com/98283/sweet-and-sour-pearls.html This lovely Hungarian stew recipe was printed in the January1, 2009 issue of Woman's Day magazine. AND it's a slow cooker recipe to boot! I might chop the veggies instead of slicing them... http://www.grouprecipes.com/92143/hungarian-beef-stew.html Submitted to allrecipes by TEXICANTWIN who went to school in southern Louisiana, this dish is made completely in the microwave! Amazing, huh! I am echoing TEX'S GEAUX TIGERS! http://www.grouprecipes.com/88445/shrimp-etouffee.html A great homemade barbecue sauce; recipe from Better Homes and Gardens cookbook. I usually use bottled BBQ sauce, but if I have time to make it special, I make this. Great on pulled pork, burgers, steaks, and chicken. http://www.grouprecipes.com/71370/barbecue-sauce.html I adore tapas. Popular throughout Spain in bars and restaurants, tapas are appetizers that usually accompany sherry or other aperitifs and cocktails. They can also form an entire meal and range from simple items such as olives or cubes of ham and cheese to more elaborate preparations like room temperature omelets, garlic shrimp and little meatballs. Ideal for a celebratory meal, tapas have become trendy in many American cities, although it’s not necessary to dine out when craving these bite-sized eats. Just gather some friends, whip up a pitcher of sangria, and serve some of Spain’s tastiest treats. Use tea saucers as plates, and encourage your guests to use toothpicks or their fingers when eating (as is the tradition in Spain) – no silverware necessary. The saffron aioli here provides just the right kick, and a contrasting texture to the crispness of the croquetas. Feel free to play with the potato mixture...if so inclined, stuff some of the croquetas with cooked red pepper and onion. For the meat-lovers, stuff them with red pepper, onion, and linguica. Or make a picadillo stuffing and make your own version of papas rellenos. Serve these tasty potato croquetas with any combination of dried sausage, olives, nuts, cheese and fruits you desire. Makes 24 hors d'oeuvres. They are popular, so make extra. Enjoy. From Gourmet. http://www.grouprecipes.com/50911/potato-croquetas-with-saffron-aioli.html Another one from the Ruby Ann Trailer Park collection that I HAD to share.... http://www.grouprecipes.com/46021/spam-in-the-hole-rolls.html Cinnamon, clove, cumin, and other spices perfume your house as this cooks. It's a delicious stew and only my dear Lebanese friend could confirm it's true flavor and component accuracy. But it is a delightful dish nonetheless. Delicious served with pita bread and a spiced basmati rice http://www.grouprecipes.com/44545/spiced-basmati-rice.html . The prep time is for the soaking of the beans - 8 hours. Enjoy. Recipe from Gourmet. http://www.grouprecipes.com/44543/lebanese-lamb-and-bean-stew.html Irish stouts produce a thick head when poured, so chill the can or bottle well before measuring to reduce the foam. Since many commercial brands of puff pastry contain shortening, not butter, it's worth the effort to make this rich, flaky version at home. Don't be intimidated by the preparation; it's really just tiny bits of work divided up over time. However, in a pinch, buy some puff pastry to save time. A lot of the prep time listed is due to chilling and cooling time. Enjoy. Recipe adapted from Gourmet. http://www.grouprecipes.com/43079/beef-and-guinness-pie.html