Search Results for "Tomato"
Recipe Results 90 of 182 pages
Mike’s Low GI Chili
Mike’s Low GI Chili Submitted by: Mike Ping, Farm and Dairy Circulation Manager Ingredients: 2 lbs. 80/20 ground beef 3 DiRusso’s medium spicy Italian sausage links 1 large sweet onion, diced 2 green peppers, diced 1 tsp. salt 2 tsp. minced garlic 1 Tbsp. cumin ½ tsp. cayenne ¼ cup chili powder 1 cup V8
Veggie Pizza Dip
Ingredients: 2 tablespoons unsalted butter ½ small onion, chopped 4 ounces baby bella mushrooms, sliced 8 ounces (2 cups) Mozzarella cheese, shredded and divided 8 ounces cream cheese, softened ¼ cup Parmesan cheese , grated ½ cup Greek yogurt or sour cream 1 teaspoon Italian seasoning ½ teaspoon garlic powder Salt and pepper, to taste ¼
Eggplant Lasagna Rolls
Ingredients: 6 whole-grain lasagna sheets 1/4 cup olive oil 1 small onion, diced 2 cloves garlic, finely chopped 1/4 cup water 2 small eggplants, peeled and diced 2 small carrots (diced) 1 red bell pepper, seeded and diced 18 black olives, pitted and finely chopped 1 tablespoon finely chopped fresh cilantro leaves 1/4 teaspoon salt
Football Turnovers
Ingredients 1 (15 ounce box) refrigerated pie crusts (two 9-inch crusts) ½ lb. meatballs, cooked 1 (8-ounce) can tomato sauce ¼ cup grated Parmesan cheese Milk for glaze Directions To make a batch, first set out crusts to bring them to room temperature (about 15 minutes) and heat oven to 375°. Meanwhile, cut meatballs into
Best Vegetarian Chili Ever
Ingredients 1 tablespoon olive oil 1/2 medium onion, chopped 2 bay leaves 1 teaspoon ground cumin 2 tablespoons dried oregano 1 tablespoon salt 2 stalks celery, chopped 2 green bell peppers, chopped 2 jalapeno peppers, chopped 3 cloves garlic, chopped 2 (4 oz.) cans chopped green chili peppers, drained 2 (12 oz.) packages vegetarian burger
Swamp Soup
Swamp Soup Ingredients: 2 bunches greens: turnip, kale or collard 2 Tbsp. butter 1 medium sweet onion, diced 1 carrot, diced 4 ribs celery, diced To taste salt and black pepper 1 tsp. ground thyme 2 garlic cloves, minced 3/4 lb. kielbasa or smoked sausage, diced 2 15 oz. cans white beans, drained and rinsed
Greek Pasta Salad
Greek Pasta Salad Dressing: 1/4 cup olive oil 3 tsp. red wine vinegar Juice from 1 lemon 1 1/2 teaspoon dried oregano 1 tsp/ freshly ground black pepper Salt Pasta Fixings: 1 pound pasta of choice 1 tsp. olive oil 1 cup pitted green olives, halved 1 cup halved cherry tomatoes 1/2 cup diced cucumber
Slow Cooker Pittsburgh Cocoa Chili
Submitted by: Tammy Reese of the Farm and Dairy. Ingredients: 3lbs. ground beef 1 pablano pepper 3 jalapeno peppers, diced 1 onion, diced 1 28 oz. can diced tomatoes (or fresh) 1 28 oz. can crushed tomatoes 1 28 oz. can kidney beans 3 cloves garlic 4 tbsp. hot chili powder (or less, or use
Crostini w/ Cannellini Beans & Micro Herbs
Makes 12 servings – courtesy of Ohio Farm Bureau Federation Ingredients: 1 tablespoon extra virgin olive oil 1 tablespoon butter 1 clove garlic, minced 1 tablespoon each chopped fresh rosemary, thyme and sage Pinch of hot red pepper flakes 1 15-ounce can cannellini beans, drained, reserve liquid 1 tablespoon tomato paste Salt, to taste 2
Spaghetti Sauce
Spaghetti Sauce Yield: 4 quarts Canning Method: Pressure Canned Ingredients: ½ bushel tomatoes, peeled and cored 3 green peppers 4 onions, red and Vidalia 2 cloves garlic 4 Tbsp. lemon juice, to add acidity 48 oz. tomato paste, 8-6 oz. cans 1 cup olive oil 1½ cup sugar ⅓ cup salt 1 tsp. cinnamon 3
