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From the Fit-it and Forget-it Diabetic Cookbook. This recipe was submitted by Amy Marlene Jensen of Fountain, Colorado. I made a few changes and will share them with you: used a 12 oz. bottle of beer; instead of allspice I uses some cinnamon and nutmeg; used a cup of frozen pepper strips (red, yellow and green); and I added cooked pasta just to heat it in the last 20 minutes before serving. I thickened the sauce a bit too with cornstarch in water.
Units: US | Metric
Serving Size: 1 (438 g)
Servings Per Recipe: 4