Search Results for "Potato"
Recipe Results 99 of 184 pages
Vegetarian Chili
Ingredients: 2 cups cooked white corn 3 cans (15 oz) kidney beans, drained 2 cans (14 oz) diced tomatoes 2 cups tomato juice ¼ cup olive oil 3 onions, diced ¼ cup cloves garlic, minced 2 medium carrots, diced 2 celery stalks, diced 2 medium bell peppers, diced 1 tablespoon ground cumin 1 tablespoon basil
Pasta Sauce
Ingredients 3/4 chopped onion 3/4 chopped celery 4 cloves garlic, minced 2 tablespoons olive oil 20 pounds tomatoes 3 bay leaves Directions Cook onion, celery and garlic in olive oil, in large saucepot, until transparent. Core and quarter tomatoes. Add tomatoes and remaining ingredients to saucepot. Simmer mixture about 2 hours, stirring occasionally. Remove bay
Creamy Italian Minestrone
Ingredients 2 (10 1/2 oz.) cans condensed beef bouillon 1 (10 oz.) pkg. frozen chopped spinach 1 1/2 s rotini macaroni, uncooked 1 (10 1/4 oz.) can condensed tomato soup 1 (6 oz.) can tomato paste 4 cups milk 1 1/2 s zucchini, sliced and quartered 1 teaspoon oregano, crushed 1/4 teaspoon garlic powder 2
Summer Bounty Salad
Ingredients: 7 cups cut-up vegetables (zucchini, broccoli, carrots, radishes, green onions) 1 pepper (green, red, or yellow), sliced (1 to 1 1/2 cups) 2 tomatoes (red or yellow or mixed) 2/3 cup light or fat-free dressing Directions: Wash and prepare the vegetables (cut the carrots and zucchini in slices, slice or chop tomatoes, make the
Flatbread Pizza
Flatbread Pizza Ingredients: 4 naan bread whole wheat 8 ounces tomato sauce unsalted 2 cups zucchini diced 2 cups mushrooms diced 1 cup mozzarella cheese shredded 1 teaspoon olive oil 1/2 teaspoon black pepper Directions: Preheat oven to 425°F. Toss sliced zucchini and mushrooms with olive oil and pepper. Place vegetables on baking sheet and
Carb-Conscious Hungarian Goulash
Carb-Conscious Hungarian Goulash Submitted by: Mike Ping, Circulation Manager Ingredients: 2 lbs. diced beef (I prefer a Chuck Roast) 2 onions, sliced thin and quartered 3 garlic cloves, minced 14.5 oz can of diced tomatoes 2 Tbsp tomato puree 1 1/2 cups beef stock 2 red bell peppers, diced 2 bay leaves 2 Tbsp. lard
Summer Pepper Gazpacho
Summer Pepper Gazpacho Ingredients: 1 lb sweet peppers 1 lb yellow tomatoes 1 cucumber, peeled and seeded ½ small white onion, peeled and chopped ½ cup green grapes (about 10) 2 garlic cloves, peeled 2 Tbsp. olive oil 2 Tbsp. sherry or wine vinegar ¼-½ tsp kosher salt ¼ tsp ground white pepper For topping
Burrito Soup
Burrito Soup Prep time: 5 minutes Cooking time: 45 minutes Makes: 10 cups Ingredients: 1 onion, chopped 2 zucchini, chopped 1 Tablespoon oil 1 can (15.5 ounces) refried beans 1 can (28 ounces) diced tomatoes 1 can (28 ounces) crushed tomatoes 2 cans (15.5 ounces) corn 1 can (15.5 ounces) black beans, reduced sodium 2
Summertime Shrimp And Rice Bowls Ingredients
Ingredients: 1 pound medium shrimp, peeled and deveined 3 cups hot cooked rice 1 11-ounce can corn, drained 1/4 cup drained and chopped sun-dried tomatoes in oil, reserving oil 1 cup shredded Italian cheese blend 1/4 cup plus 1 tablespoon slivered fresh basil leaves 1/2 teaspoon salt Directions: Thread shrimp on skewers. To broil in
Caprese Skewers
Caprese Skewers Ingredients: 2 Tbsp. olive oil 1 tsp. Italian seasoning 1/8 tsp. garlic powder 1/8 tsp. kosher salt 12 mozzarella pearls 24 small cherry tomatoes 24 small fresh basil leaves balsamic glaze 12 party skewers, 4-inch Directions: In a small bowl, whisk together the olive oil, Italian seasoning, garlic powder and salt. Add in
