Search Results for "Potato"
Recipe Results 86 of 184 pages
Clam and Tomato Stew
Clam and Tomato Stew Yield: 6-8 Servings Ingredients: 1/4 cup olive oil 4 to 6 cloves garlic, minced 6 tomatoes, peeled and chopped 2-1/2 cups tomato juice 3 cups dry white wine 4 cups fish stock 4 dozen small whole raw shrimp, cleaned 1/4 cup chopped parsley 2 cups small whole steamed and shucked clams
Tomato and Apple Butter
Tomato and Apple Butter Originally published on October 6, 1944. Ingredients: 1 naval orange (1/2 cupful of peel and 1/3 cupful of juice) 5 cupfuls chopped apples, including the peel and core 2 1/2 cupfuls cut raw tomatoes 1 1/2 cupfuls sugar 1 2” stick cinnamon 1 Tbsp. vinegar Directions: Squeeze the juice from the
Beef and Tomato Skillet
Ingredients: 1/2 pound egg noodles (uncooked) 1 pound lean ground beef (can also use ground turkey) 1 onion (chopped) 1 green pepper (chopped) 3/4 cup cheddar cheese (shredded) 1 1/2 cups tomato juice 2 cups corn (frozen, thawed, or canned) Directions: Cook egg noodles according to package directions. Drain well. In a medium skillet, cook
Heirloom Tomato Bread Pudding
Ingredients: 1 pound loaf of crusty bread 2 pounds ripe heirloom tomatoes 1/4 cup red wine or vegetable or chicken stock 1/4 cup sun dried tomatoes 3 tablespoons chopped fresh basil 3 tablespoons packed dark brown sugar 1 teaspoon Worcestershire sauce Pinch cayenne pepper 4 tablespoons unsalted butter 1 cup shredded Monterey Jack cheese Directions:
Tomato and Garlic Omelet
Ingredients: 1/2 slice bread (whole wheat) 1/2 teaspoon olive oil 1 garlic clove (finely chopped) 1 cooking spray (as needed, nonstick) 3/4 cup egg substitute 2 tablespoons mozzarella cheese (part skim, grated) 1 tomato (large, chopped) 1 teaspoon basil (dried) Directions: Preheat oven to 300°F. Cut the bread into cubes; toss with oil and garlic
Tomato & Avocado Egg Salad
Ingredients: 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 Spinach OR lettuce leaves Dressing: 2 Tbsp. mayonnaise 2 Tbsp. sour cream 1 Tbsp. fresh lemon juice 1/2 tsp. salt 1/4 tsp. hot pepper sauce (optional) Directions: Mix dressing ingredients in
Bacon, Lettuce and Tomato Wraps
Bacon, Lettuce and Tomato Wraps Yield: 6 servings Ingredients: 1 1/2 pounds peppered bacon thick-sliced 6 10-inch flour tortillas 6 tablespoons mayonnaise OR salad dressing 1 10-oz bag iceberg lettuce shredded 3 large tomatoes seeded and chopped Directions: Place bacon slices side by side on griddle. Cook on medium heat until crisp and browned on
Grecian Beef, Tomato & Cucumber Salad
Ingredients: 1 pound boneless beef Top Sirloin (or similar) Steak, cut 3/4” thick 1/4 cup prepared Greek dressing 3 medium tomatoes, cut into 8 wedges each 2 medium cucumber 1 cup pitted Kalamata olives, cut in half 1/2 cup prepared Greek dressing 1/2 cup crumbled feta cheese Directions: Cut beef Steak lengthwise in half, then
Grape Tomato and Cilantro Salad
Ingredients: 2 cups grape tomatoes 1 tablespoons olive oil 1/2 green onion chopped Fresh chopped cilantro to taste Directions: Wash your hands and clean your cooking area. Wash the grape tomatoes and cut them in half. Transfer tomatoes to medium serving bowl. Drizzle olive oil over tomatoes; stir to coat. Add the green onion and
Tomato and Sweet Corn Bisque
Ingredients: 2 medium sized tomatoes, coarsely chopped 2 tablespoons unsalted butter 1/2 onion, finely chopped 1 pound fresh corn kernels 1 large garlic clove, minced 4 cups low-sodium broth (vegetable or chicken) Kosher salt and freshly ground pepper 2 tablespoons sour cream 1 scallion, thinly sliced 1 tablespoon finely chopped cilantro, plus more for garnish
