Search Results for "Potato"
Recipe Results 85 of 184 pages
Tomato Parmesan Cornbread
Ingredients: 1 large tomato, cored and halved crosswise 4 tablespoons unsalted butter 1 cup yellow cornmeal 1 cup unbleached all-purpose flour 1/2 cup freshly grated Parmesan cheese 1 tablespoon sugar 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon dried oregano 1 teaspoon dried basil 2 large eggs, slightly beaten 1 cup milk
Green Tomato Cobbler
Ingredients: 1/2 cup butter 1 cup all-purpose flour 2 cups sugar, divided 1 Tablespoon baking powder Pinch of salt 1 cup milk 4 cups chopped green tomatoes 1 Tablespoon lemon juice 1 teaspoon ground cinnamon Ice Cream (optional) Directions: Preheat oven to 375°. Place butter in an 11×17-inch baking dish; place in oven until butter
Tomato Basil Relish
Ingredients 1 cup seeded and chopped plum tomatoes 1/3 cup chopped red onion 3 tablespoons (drained) chopped sun-dried tomatoes 2 tablespoons prepared balsamic vinegar and oil dressing 1 teaspoon prepared basil pesto. Directions Combine all ingredients. Team up with grilled chicken or fish.
Oven-Dried Tomatoes
Ingredients 2 lbs. ripe Italian plum or large cherry tomatoes, halved 1/4 kosher salt 1/4 teaspoon freshly ground pepper 2 (28 oz.) cans low-sodium crushed tomatoes 2 tablespoons dried marjoram olive oil, to cover Directions Preheat oven to warm, below 200°. Remove seeds from tomato halves but not the fibrous tissue. Place tomatoes, cut side
Tomato’N Cheese Pasta
Ingredients 1 cup uncooked small tubular pasta 1 small onion, chopped 2 garlic cloves, minced 1 tablespoon olive oil 1 can (14 1/2 ozs.) Italian tomatoes, diced 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/4 teaspoon sugar 1/4 teaspoon pepper 1/4 shredded Mozzarella cheese 1/4 grated Parmesan cheese Directions Cook pasta according to package
Corn, Tomato, Pea and Dill Salad
Ingredients 1 cup sugar snap peas or English peas 1 cup frozen corn, thawed ½ cup cherry tomatoes, cut in half 2 tablespoons extra-virgin olive oil 1 bunch fresh baby dill, finely chopped (about 4 tablespoons) 10 fresh basil leaves, torn Salt, to taste Freshly ground pepper, to taste Directions: Place peas in a saucepan, and cover with
Asparagus Tomato Stir-Fry
Asparagus Tomato Stir-Fry Ingredients: 3/4 pound fresh asparagus 1/4 cup chicken or vegetable broth 1 Tbsp. light soy sauce 1/2 tsp. ground ginger 1 clove garlic, minced 1/4 tsp. black pepper 1 tsp. cornstarch 4 green onions 2 roma tomatoes 1 1/2 cups fresh mushrooms 1 Tbsp. olive oil Directions: Trim asparagus and cut into
Steamy Creamy Tomato Soup
Steamy Creamy Tomato Soup Yield: 4 servings Ingredients: 2 cans (14 1/2 oz. each) stewed tomatoes 1 1/2 tsp. hot sauce 1 1/2 Tbsp. – honey 1 1/2 cups – half & half 1 tsp. pepper 1 tsp. salt 1 Tbsp. balsamic vinegar 1 1/2 tsp. Italian seasoning 1 tsp. garlic paste ot freshly minced
Cantaloupe and Tomato Salad
Cantaloupe and Tomato Salad Ingredients: 1 cantaloupe 12 cherry tomatoes, halved. 12 basil leaves. 1 small jalapeño, sliced into thin rounds. 3 tablespoons roasted, unsalted pumpkin seeds. 2 tablespoons fresh lime juice. 1 tablespoon extra-virgin olive oil ½ teaspoon freshly ground black pepper. Directions: Cut the cantaloupe in half and scoop out the seeds. Use
Rustic Italian Tomato Soup
Rustic Italian Tomato Soup Ingredients: 16 oz. frozen mixed bell pepper strips (may be labeled stir-fry mix) 14.5 oz. canned, no-salt-added diced tomatoes, undrained 1 3/4 cups fat-free, low-sodium chicken broth 1/2 can no-salt-added navy beans (drained, rinsed) 3 Tbsp. chopped, fresh basil 2 Tbsp. chopped, fresh parsley 1 Tbsp. balsamic vinegar 1 medium garlic
