Search Results for "Potato"
Recipe Results 83 of 184 pages
Herbed Tomato Juice
Ingredients 25 lb. ripe tomatoes (about 75 medium) Bottled lemon juice or citric acid Fresh dill, parsley or basil 6 (32 oz.) quart or 12 (16 oz.) pint glass preserving jars with lids and bands Directions Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set
Tomato Paste Salsa
Ingredients 3 quarts tomatoes, peeled and chopped 4 cups green peppers, chopped (about 2 large bell peppers) 1 (12-oz) jar jalapeno peppers (in vinegar, drained) 1 cup long green chilies, seeded and chopped (about 3 chilies) 3 cups onions, chopped (about 3 medium) 3 cups celery, chopped 4 cloves garlic, minced 2 (12-oz.) cans tomato
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
Garden Fresh Tomato Melts
Garden Fresh Tomato Melts Ingredients: 6 Tomatoes – large, assorted colors 2 cup Monterey Jack Cheese – shredded 2 Peppers – small red, green or yellow, finely chopped 1/2 c Almonds – toasted Salt and Pepper – to taste 1 clove Garlic – fresh, finely chopped Directions: Line a 15″ x 10″ baking pan with
Tomato Pancetta Cornbread Stuffing
Tomato Pancetta Cornbread Stuffing Ingredients: 3 boxes Corn Muffin Mix, 8.5 oz. each 3 eggs 1 cup 2% milk 6 ounces sliced pancetta (thinly, chopped) 2 cups chopped onion 1 cup chopped celery (finely) 3 cloves garlic (minced) 1 cup sundried tomatoes (chopped) 8 ounces water chestnuts (chopped) 1/2 cup Italian parsley leaves (chopped) 2 tablespoons dried basil 2 tablespoons dried rosemary 1 tablespoon dried sage 1 tablespoon dried
Dijon Chicken w/ Zucchini & Tomatoes
Dijon Chicken w/ Zucchini & Tomatoes Ingredients: nonstick cooking spray 2 medium zucchini, cut into 1/4-inch rounds 10 oz. grape tomatoes 1 Tbsp. olive oil 1/4 tsp. ground black pepper, divided 1/2 lemon, juiced 2 Tbsp. Dijon mustard 4 chicken breasts, 4-ounce each, boneless, skinless 1/2 tsp. salt (optional) 1/2 tsp. garlic powder 1 tsp.
Black Bean-Tomato Tarts
Ingredients for the Pastry (2 tarts): 2 1/2 cups gluten free flour 1/2 cup shortening 1/2 cup butter 1/2 cup ice water (or less) 1 tsp. freshly ground black pepper 2 tsp. fine sea salt 1 tsp. garlic powder 1 tsp. onion powder 2 Tbsp. fresh rosemary, chopped Ingredients for the Toppings: 2 Tbsp. extra
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:
Fried Green Tomato Biscuits
Ingredients 16-oz. tube refrigerated buttermilk biscuits 2 green tomatoes, thickly sliced Salt for sweating the tomatoes 1/2 lb. bacon 1 c. buttermilk 2 eggs, beaten 1/2 tsp. hot sauce (optional) 1-1/2 c. self-rising flour salt and pepper to taste Garnish: mayonnaise Directions: Bake biscuits according to package directions; set aside. Place your sliced tomatoes 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
