Search Results for "Tomato"
Recipe Results 37 of 182 pages
Ranch Taco Soup
Ranch Taco Soup Ingredients: 1 lb. cooked ground beef or shredded chicken 1 medium onion, chopped 1 jalapeno pepper, seeded and minced 2½ cups water 2 15 oz. cans crushed tomatoes 2 15 oz. cans pinto beans, drained 15 oz. can whole kernel corn, drained 15 oz. can black beans, rinsed and drained 10 oz.
Sweet ?n? Spicy Grilled Pork Chops
Ingredients 1 can (14-1/2 oz.) diced tomatoes, drained 1 can (10 ounces) diced tomatoes with chilies, undrained 1/2 cup raisins 1/4 cup currant jelly 4 1/2 teaspoons cider vinegar 1/4 teaspoon each garlic powder, salt and crushed red pepper flakes 12 boneless pork chops (3/4 inch thick) Directions In blender, combine tomatoes, raisins, jelly, vinegar
Pecan Chicken Salad Sandwich
Ingredients 1/4 cooked chicken (diced) 1/4 celery, chopped 1/4 fresh or canned sliced mushrooms 1/4 chopped Texas pecans 1 (2 oz.) jar chopped pimientos, drained 1/4 mayonnaise lettuce, tomato and bread Directions Combine all ingredients and mix well. Spread mixture on your choice of bread. Top with lettuce and tomato.
Uova ‘Mpriatorio (Eggs In Hell)
Ingredients vegetable cooking spray 3/4 to 1 cup tomato juice 4 eggs salt and coarse black pepper Directions Spray medium skillet with cooking spray. Pour in tomato juice then bring to boil. Drop in eggs. Season with salt and pepper. Cook until eggs reach desired doneness. Using spatula, transfer eggs to serving platter; pour sauce
Venison Meatloaf
Venison Meatloaf Ingredients: 2 pounds ground venison 1 cup low-sodium beef broth 3 eggs, slightly beaten 1 tsp. minced garlic (approximately 2 cloves) 2 cups plain, soft bread crumbs ½ cup chopped onion 1 Tbsp. Italian seasoning 1/8 tsp. salt 1/8 tsp. pepper 1 (15 ounces) can crushed tomatoes 2 cups low-sodium tomato juice 1
Grilled Pizza
Grilled Pizza Ingredients: 8 oz. pizza dough Extra-virgin olive oil, for brushing and drizzling 1/2 lb. thinly sliced mozzarella 1 large tomato, thinly sliced 1 cup cherry tomatoes, halved 1 cup ricotta Freshly chopped basil, for serving Pinch of crushed red pepper flakes Directions: Heat grill over medium-high heat. Divide pizza dough into 2 balls
Eggplant Parmesan
Eggplant Parmesan Ingredients: 2 tsp. butter 1 lg. onion, diced 2 bell peppers, diced 1 lg. carrot, diced 2 cloves garlic, very finely minced 3 Tbsp. tomato paste ½ teaspoon dried oregano 28 oz. can stewed Italian tomatoes 1 Tbsp. honey 2 cups panko crumbs 1 tsp. dried oregano Salt and pepper to taste ½
Roast Beef and Blue Cheese Salad
Ingredients: 5 cups packed European-style or spring mix salad greens 8 ounces thinly sliced, well-trimmed deli roast beef 20 cherry tomatoes 4 Tablespoon crumbled blue cheese 1/3 cup raspberry vinaigrette Directions: Arrange salad greens evenly on each of 4 plates. Divide roast beef into 2 stacks; roll each stack, jellyroll fashion and cut crosswise into
Grilled Vegetable Sandwiches
Ingredients 1/4 cup light mayonnaise 2 tablespoons chopped fresh basil 1 clove garlic, minced 2 teaspoons lemon juice 1 medium red onion, cut into 4 slices 1 large red bell pepper, cut into 8 slices 1 large zucchini, cut on an angle into 8 slices 2 teaspoons olive oil 1/4 teaspoon salt 1/4 teaspoon freshly
Bow Tie Pasta with Roasted Garlic and Eggplant
Ingredients 1 package (12 oz) dried large bow tie pasta 2 tablespoons fresh parsley 1/4 cup freshly grated parmesan cheese 1 bulb garlic, roasted 6 cups eggplant, peeled and cut into 1-inch cubes 1/2 cup balsamic vinegar 4 tablespoons olive oil 1/4 teaspoon dried oregano 1/2 teaspoon fresh ground pepper 3 cups (about 3 medium)
