Search Results for "Tomato"
Recipe Results 178 of 182 pages
Caribbean Mango Wraps
Caribbean Mango Wraps Ingredients: 1 Tbsp. vegetable oil 1 small yam or sweet potato, peeled and cut into 1/2-inch cubes 2 cloves garlic, minced 1 chile pepper, diced 1 small red bell pepper, diced 1 can (15 ounces) black beans, with liquid juice from 1 orange 1/2 tsp. salt 1/2 tsp. cumin 1/4 tsp. cayenne
Charcuterie Grazing Board
Charcuterie Grazing Board Ingredients: Sharp cheddar cheese, cubed Smoked Gouda round Pecorino Romano wedge Block cream cheese with pepper jelly Slices good quality dry pepperoni Slices salami or sopressata 1 pint fresh raspberries 1 pint fresh blueberries 1 bunch firm red grapes 1 cup marinated olives Dried apricots 1 pomegranate halved Deli style sliced pickles
Barbecued Meatballs
Ingredients 3 lbs. ground beef 1 (12 oz.) can evaporated milk 1 oatmeal 1 cracker crumbs 2 eggs 1/2 onion, chopped 1/2 teaspoon garlic powder 2 teaspoons salt 1/2 teaspoon pepper 2 teaspoons chili powder Sauce: 2 s ketchup 1 brown sugar 1/2 teaspoon garlic powder 1/4 onion, chopped Directions To make meatballs, combine all
Pickeled Poached Salmon
Ingredients 1 1/2 s water 1/4 dill pickle juice 1 teaspoon salt 1/2 teaspoon seasoned salt 2 salmon steaks (1-inch thick) Sauce: 1/4 mayonnaise 2 teaspoons dill or sweet pickle relish 1 teaspoon dill pickle juice 1 teaspoon Catalina salad dressing chopped sweet red and green pepper, optional Directions juice, salt and seasoned salt. Add
Pickled Poached Salmon
Ingredients 1 1/2 s water 1/4 dill pickle juice 1 teaspoon salt 1/2 teaspoon seasoned salt 2 salmon steaks (1-inch thick) Sauce: 1/4 mayonnaise 2 teaspoons dill or sweet pickle relish 1 teaspoon dill pickle juice 1 teaspoon Catalina salad dressing chopped sweet red and green pepper, optional Directions In large skillet, combine water, pickle
Rice and Zucchini Casserole
Rice and Zucchini Casserole Ingredients: 8 cups zucchini, sliced 1 cup onion, chopped ½ cup chicken broth 2 cups cooked Calrose white rice 1 cup sour cream 1 ½ cups sharp Cheddar cheese, shredded ½ cup Parmesan cheese, freshly grated ¼ cup Italian-seasoned breadcrumbs 1 teaspoon salt ½ teaspoon Cayenne pepper 1 teaspoon paprika 2 large eggs,
Chicken Vegetable Soup
Ingredients: 2 tablespoon extra virgin olive oil 1 medium onion finely chopped 3 medium carrots finely chopped 2 stalks celery finely chopped 4 garlic cloves minced 4 cups low sodium chicken broth 4 cups water 2 cups cooked shredded chicken 4 small potatoes with skin, chopped 1 medium bell pepper chopped ½ teasppon seasoning salt
Skillet Ham Hash
Skillet Ham Hash Ingredients: 2 tsp. olive oil 1 large green bell pepper (diced) 1 large red bell pepper (diced) 1 medium onion (diced) 1/2 cup low-sodium, low-fat, diced ham (about 4 oz), all visible fat discarded 3 cups frozen, fat-free southern-style diced hash brown potatoes, thawed 1/2 tsp. salt-free Cajun or Creole seasoning blend
Beef and Noodles
submitted by Kathy Johnson of N. Georgetown, OH Ingredients: 2-3 lb. roast, prepared, cut into bite size pieces 1 pkg. egg noodles (9-12 oz.) 3 cups bone broth 1 cup water salt and pepper to taste Directions: Bring bone broth and water to boil, add egg noodles and reduce heat to a simmer. Allow the
Creamy Fish Chowder
Creamy Fish Chowder Ingredients: 1 ½ cups fish, cheeks or small chunks (walleye) 1 cup onion, diced 1 cup celery, diced 2 cups potatoes, cubed 1 cup carrots, diced 8 oz bottled clam juice Approximately 3 cups chicken broth ¾ cup butter ¾ flour 1 qt half & half 2 Tbsp. red wine vinegar 12
