Search Results for "Potato"
Recipe Results 91 of 184 pages
Baked Fresh Tomato, Ham and Swiss Filled Rolls
Ingredients: 2 large (1 pound) fresh tomatoes 6 ounces sliced ham, cut in strips (about 1-1/2 cups) 6 ounces Swiss cheese, shredded (1-1/2 cups) 3 tablespoons creamy mustard blend 1 tablespoon prepared white horseradish 4 large hard round (Kaiser) rolls, cut in halves Directions: Use tomatoes held at room temperature until fully ripe. Core tomatoes;
Scalloped Eggs
Ingredients 8 2-inch diameter firm tomatoes 8 eggs 1/4 teaspoon salt 1/4 teaspoon pepper 8 slices lean bacon 1/2 grated Parmesan cheese Directions Remove stem end of tomatoes with sharp knife. Cut out center portion of each tomato, leaving cavity large enough to hold 1 egg. Reserve cut-out portions. Place hollowed-out tomatoes in bottom of
Tomato Basil and Bean Pasta Salad
Ingredients: 1 pound ziti pasta (or bow tie pasta) 2 Tbsp. vegetable oil 1/4 cup vinegar 2 tsp. Dijon mustard 1/4 tsp. pepper 1 cup fresh basil leaves (chopped) 3 tomatoes (large, coarsely chopped) 1 cup kidney beans (cooked or canned drained, or try garbanzo beans or black beans) 1 cup mozzarella (or provolone cheese,
Chick-Peas with Sun-Dried Tomatoes
Ingredients 1 tablespoon olive oil 1 red onion, small, sliced crosswise and separated into rings 1/2 teaspoon rosemary, dried, crumbled 1/2 cup low-sodium vegetable stock 1 medium tomato chopped 2 1/2 cups chick-peas, canned, rinsed and drained 2 tablespoons sun-dried tomato bits 1 tablespoon balsamic vinegar Directions In large non-stick frying pan over medium-high heat,
Garden Fresh Salsa
1 pint cherry or roma tomatoes 3 to 4 peaches 1/2 white/yellow onion 1/2 small red onion 2 banana peppers 1 yellow bell pepper 1 green bell pepper 1 clove garlic 1/4 bunch cilantro (fresh) 1 tablespoon red wine vinegar Lime juice (fresh), to taste Salt and pepper, to taste Wash all vegetables, let dry.
Zesty Skillet Zucchini & Veggies
Zesty Skillet Zucchini & Veggies Ingredients: 1/2 cup tomato juice, low-sodium (low sodium V8) 1/4 tsp. black pepper 1 onion (medium) 1 tomato (medium) 1 cup mushroom (canned) 2 zucchini (medium) 1 tsp. basil Directions: Peel the onion. Chop it into small pieces. Chop the tomato. Drain the water from the can of mushrooms. Cut
Grandma’s Ketchup
To the Editor of Farm and Dairy: Here is our Ketchup recipe for “Around the Table”, due May 24. Have a cheery day!! Melissa Fox of Shiloh, OH 44878 Ingredients: 3/4 bushel paste tomatoes 2 gallons thick tomato juice 3 onions 3 sweet peppers 6 c. sugar 6 Tbsp. salt 1 1/2 tsp. cloves 1
Ground Beef Goulash
Ingredients 2 lbs. ground beef 2 tablespoons vegetable oil 5 small onions, finely chopped 4 green peppers, finely chopped 2 cloves garlic, minced 1/4 teaspoon salt 1/4 teaspoon pepper 2 (8 oz.) cans tomato sauce 2 (6 oz.) cans tomato paste 1 (14 1/2 oz.) can stewed tomatoes, undrained 1 (12 oz.) can whole kernel
Taxicab Yellow Tomato Soup With Fresh Basil Pesto
Ingredients: 8 pounds yellow heirloom tomatoes, halved 2 tablespoons extra virgin olive oil 1 teaspoon sea salt 1 to 2 cups prepared vegetable stock, as needed Pesto: 1/4 cup coarsely chopped fresh basil 1 tablespoon extra virgin olive oil Pinch of sea salt 2 teaspoons cold water Squeeze of fresh lemon juice Preparation: Preheat oven
Connecticut Spaghetti Sauce
Ingredients 1 large onion, chopped 1 clove garlic, crushed 2 tablespoons butter or margarine 2 tablespoons vegetable oil 1 (6 oz.) can tomato paste 2 cups water 1 teaspoon sugar 1 teaspoon salt 1/2 teaspoon pepper 1 (35 oz.) can Italian plum tomatoes, undrained 1 (28 oz.) can whole tomatoes, undrained 1 whole chicken breast,
