Search Results for "Tomato"
Recipe Results 14 of 182 pages
Fresh Corn & Tomato Salsa
Fresh Corn & Tomato Salsa Ingredients: 1½ cups fresh diced tomatoes ½ cup fresh or frozen corn ¼ cup diced red onion 2 cloves garlic, minced 2 Tbsp. lime juice 2 Tbsp. fresh chopped cilantro ¼ tsp. salt Chopped jalapeño pepper, to taste (optional) Directions: Wash and prepare all vegetables. In a medium bowl, combine
Watermelon, Tomato and Herb Salad With Feta
Watermelon, Tomato and Herb Salad With Feta Ingredients: 6 cups seedless watermelon, cubed 4 cups fresh tomatoes, cubed 1 tsp. coarse salt (such as kosher salt or sea salt) 3 Tbsp. extra virgin olive oil 1 ½ Tbsp. red wine vinegar ¼ cup fresh basil, chopped 2 Tbsp. fresh mint, chopped ¼ cup sliced almonds
Hearty Tomato Rice Soup
Ingredients 2 tablespoons butter 1 lb. hamburger 1 cup onion, chopped 1/2 cup celery, chopped 1 large can tomatoes 2 1/2 cups water 2 beef bouillon cubes 1/3 cup dry rice Salt and pepper to taste 1 teaspoon fresh basil or half teaspoon dried 2 tablespoons fresh parsley, chopped 3 garlic cloves, minced or 1/2
Baked Fresh Tomato, Ham and Swiss Filled Rolls
Ingredients: 2 large (1 pound) fresh tomatoes 6 ounces sliced ham, cut in strips (about 1-1/2 cups) 6 ounces Swiss cheese, shredded (1-1/2 cups) 3 tablespoons creamy mustard blend 1 tablespoon prepared white horseradish 4 large hard round (Kaiser) rolls, cut in halves Directions: Use tomatoes held at room temperature until fully ripe. Core tomatoes;
Smoked Tomato and White Bean Chili
Ingredients 1 1/2 pounds ground chuck Water-soaked wood chips, as needed 4 large vine-ripe tomatoes, quartered and seeded 1 tablespoon olive oil 1 tablespoon finely chopped shallots 1 teaspoon finely chopped garlic 4 (16 oz) cans cannellini beans, drained and rinsed 1 cup beef stock Tomato paste (6 oz) 1 cup heavy cream 1 teaspoon
Taxicab Yellow Tomato Soup With Fresh Basil Pesto
Ingredients: 8 pounds yellow heirloom tomatoes, halved 2 tablespoons extra virgin olive oil 1 teaspoon sea salt 1 to 2 cups prepared vegetable stock, as needed Pesto: 1/4 cup coarsely chopped fresh basil 1 tablespoon extra virgin olive oil Pinch of sea salt 2 teaspoons cold water Squeeze of fresh lemon juice Preparation: Preheat oven
Bacon, Lettuce and Tomato Wraps
Ingredients: 1 1/2 pounds peppered bacon thick-sliced 6 10-inch flour tortillas 6 tablespoons mayonnaise OR salad dressing 1 10-oz bag iceberg lettuce shredded 3 large tomatoes seeded and chopped Directions: Place bacon slices side by side on griddle. Cook on medium heat until crisp and browned on both sides. Drain on paper towels; keep warm.
Tomato & Avocado Egg Salad
Ingredients for Salad: 6 hard-boiled eggs, sliced 2 avocados, chopped 1 cup chopped tomato 1/2 cup chopped red onion 1/4 cup chopped fresh parsley or cilantro several spinach OR lettuce leaves Ingredients for Dressing: 2 Tbsp. mayonnaise 2 Tbsp. sour cream 1 Tbsp. fresh lemon juice 1/2 tsp. salt 1/4 tsp. hot pepper sauce Directions:
Bacon, Lettuce and Tomato Wraps
Bacon, Lettuce and Tomato Wraps Yield: 6 servings Ingredients: 1 1/2 pounds peppered bacon thick-sliced 6 10-inch flour tortillas 6 tablespoons mayonnaise OR salad dressing 1 10-oz bag iceberg lettuce shredded 3 large tomatoes seeded and chopped Directions: Place bacon slices side by side on griddle. Cook on medium heat until crisp and browned on
Tomato-Cucumber Mozzarella Salad
Ingredients: 3 medium tomatoes, chopped 1 English cucumber, quartered and cut into 1/4-inch slices 1 small green pepper, chopped 1/4 cup thinly sliced onions 12 pitted Greek olives, sliced 2 tablespoons minced fresh parsley 1 tablespoon minced fresh basil 1/3 cup olive oil 2 tablespoons red wine vinegar 2 tablespoons balsamic vinegar 1 teaspoon sugar
