Search Results for "Potato"
Recipe Results 80 of 184 pages
Meatballs in Tomato Sauce
Ingredients Meatballs: 1 large onion, chopped fine 1 large green bell pepper, chopped fine 1/4 cup plus 2 tablespoons olive oil 2 lbs. ground beef (not lean) 1/2 lb. ground pork (not lean) 2/3 cup fine dry bread crumbs 2 1/2 teaspoons salt 1/4 teaspoon freshly grated nutmeg 1/4 cup minced fresh parsley leaves Sauce:
Yellow Tomato Gazpacho
Ingredients 2 1/2 lbs. ripe yellow tomatoes, seeded and chopped 3 cloves garlic, finely chopped 1 medium cucumber, peeled, seeded and chopped 1 red bell pepper, chopped 1 medium yellow bell pepper, chopped 1/4 cup chopped red onion 3 cups tomato juice 1 can (14-1/2 oz.) chicken broth 1/4 cup finely chopped fresh basil 1/4
“Sun” Dried Tomatoes
“Sun” Dried Tomatoes Ingredients: 1 lb. Campari tomatoes, stems removed Sea Salt 1 Tbsp. Olive oil Italian Seasoning Directions: Preheat the oven to 225 F. I used a convection setting if you have it. Line a baking sheet with parchment paper. Slice tomatoes in half. Cut out the little core at the top of the
Fried Green Tomatoes
Fried Green Tomatoes Ingredients: 2 egg whites, beaten 1 cup yellow cornmeal 1/2 tsp. fine sea salt 2 ripe green tomatoes, sliced crosswise to 1/4 inch 2 Tbsp. vegetable oil Directions: Preheat the oven to 200 F or the “keep warm” setting, if you have it. Place the egg whites in a shallow bowl for
Baked Tomato Cups
Baked Tomato Cups Ingredients: 4 Medium Tomatoes 1 Tbsp. Butter or oil 4 Eggs 2 Tbsp. Cream 6 breakfast sausage links, sliced 1 Cup Cheddar Cheese shredded 2 Tbsp. fresh Basil Directions: Preheat oven to 350˚F. Slice tops and stems off tomatoes. Use knife to cut around inside of tomatoes and loosen ribs and seeds.
Basic Tomato Sauce
Basic Tomato Sauce Ingredients: 6-8 tablespoons of virgin olive oil 8 or more cloves of garlic 1/2 cup chopped parsley 4 large cans of plum tomatoes, (pulverize 3 in blender and save the last to blend with the parsley and basil at the end) 1 or 2 cans tomatoes puree 1 onion chopped 4-5 basil
Italian Tomato Soup
Italian Tomato Soup Ingredients: 16 oz. frozen mixed bell pepper strips (may be labeled stir-fry mix) 14.5 oz. can diced tomatoes, undrained 1 3/4 cups chicken broth 1/2 can navy beans (drained, rinsed) 3 Tbsp. chopped, fresh basil 2 Tbsp. chopped, fresh parsley 1 Tbsp. balsamic vinegar 1 medium garlic clove (minced) 1/2 tsp. dried
Romano Baked Tomatoes
Romano Baked Tomatoes From: American Heart Association Ingredients: 2 medium halved tomatoes, sliced horizontally 2 Tbsp. grated, Romano or Parmesan cheese 1 tsp. dried Italian seasoning 1/4 tsp. pepper 1/4 tsp. garlic powder 1 Tbsp. extra virgin olive oil fresh, whole oregano, basil or parsley leaves for garnish (optional) Directions: Preheat oven to 400 degrees.
Spicy Tomato Relish
Submitted by Rick Tytko of Brecksville, Ohio Ingredients: 36 oz. chopped tomatoes 3 bell peppers, chopped 2 cups sugar 1 Tbsp. salt 1/2 tsp. red pepper flakes 3 jalapeño peppers, seeded and chopped 1-1/2 medium onions, chopped 1/2 cup white vinegar Directions: Mix and bring to a boil, all the ingredients. Simmer until thickens, usually
Baked Stuffed Tomatoes
Submitted by Debra Flinner of Canton, Oh Ingredients: 6 medium tomatoes 1/4 cup finely chopped green pepper 1/4 cup Parmesan cheese, grated 1/3 cup croutons 1 t. salt Directions: Remove stem ends from tomatoes; cut thin slice from bottom of tomatoes to prevent tipping. Remove pulp from tomatoes, leaving 1/2 inch wall. Chop enough pulp
