Search Results for "Tomato"
Recipe Results 48 of 114 pages
Tuscan Bean Soup
Tuscan Bean Soup Ingredients: 1 Tbsp. olive oil 1 onion, diced 2 stalks celery, diced 2 carrots, diced 4 cloves garlic, minced 2 tsp. fresh rosemary, minced 5 cups chicken or vegetable broth 14 oz. canned diced tomatoes 30 oz. chickpeas (garbanzo beans), rinsed and drained 2 Tbsp. balsamic vinegar 2 Tbsp. fresh basil, minced
Mexican Meatball Soup (Albondigas)
Mexican Meatball Soup (Albondigas) Ingredients: 1 lb. ground sirloin or lean ground beef 2 Tbsp. long-grain white rice 1 large egg 1/4 cup fresh oregano 1 3/4 tsp. salt 1 tsp. black pepper 1 tsp. olive oil 1 cup onion, diced 1 cup red bell pepper, cored, seeded, and diced 4 cloves garlic, minced 8
Italian Veggie Beef Soup
Italian Veggie Beef Soup Ingredients: 1-1/2 pounds lean ground beef (90% lean) 2 medium onions, chopped 4 cups chopped cabbage 1 package (16 ounces) frozen mixed vegetables 1 can (28 ounces) crushed tomatoes 1 bay leaf 3 teaspoons Italian seasoning 1 teaspoon salt 1/2 teaspoon pepper 2 cartons (32 ounces each) reduced-sodium beef broth Directions:
Asparagus Ham Dinner
Asparagus Ham Dinner Ingredients: 2 cups uncooked spiral pasta 3/4 pound fresh asparagus, cut into 1-inch pieces 1 medium sweet yellow pepper, julienned 1 tablespoon olive oil 6 medium tomatoes, diced 6 ounces boneless fully cooked ham, cubed 1/4 cup minced fresh parsley 1/2 teaspoon salt 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/8
Taco Pizza
Taco Pizza Originally Published on: February 14, 2013 Ingredients: 2 tubes (13.8 ounces each) refrigerated pizza crust 1 can (8 ounces) pizza sauce 2 cups seasoned taco meat 2 medium tomatoes, seeded and chopped 2 cups (8 ounces) shredded mozzarella cheese Shredded lettuce or sour cream, optional Directions: Unroll pizza dough and place in a
Venison Stroganoff
Venison Stroganoff Ingredients: 1½ pounds venison steak, cut in thin strips 3 tablespoons flour ½ teaspoon salt ¼ teaspoon pepper 3 tablespoons butter or margarine 2 cups sliced mushrooms 1 large sliced onion ¼ cup flour 2 cups beef broth ¼ cup white wine 1/8 cup tomato paste 2 cups sour cream 1 pkg. egg
Venison Stuffed Green Peppers
Venison Stuffed Green Peppers Ingredients: 4 or 5 green peppers 1/2 to 3/4 pound of ground venison 1 medium onion 1 Tbsp minced garlic 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 cup rice 1 tablespoon Worcestershire sauce 1 cup shredded mozzarella cheese 1 can sloppy joe sauce (26½ ounces) 1 can diced tomatoes (14½
Venison Lasagna
Venison Lasagna Ingredients: 3/4 pound venison 1/4 pound ground beef 1/2 cup chopped onion 1-2 cloves of garlic 1-28 ounce can of tomato sauce 1-12 ounce can of tomato paste 2 teaspoons dried basil, crushed 2 teaspoons dried oregano, crushed 1/2 teaspoon salt 1/2 teaspoon pepper 1 box of lasagna noodles 1 beaten egg 2
Venison Taco Wraps
Venison Taco Wraps Ingredients: 1 pound ground venison 1 packet of taco seasoning 1 package soft flour tortillas 1 package sliced pepper jack cheese 1-16 ounce container of sour cream Shredded lettuce and tomato, if desired Directions: In a skillet over medium heat, brown ground venison. Stir in taco seasoning according to package directions. Place
Twice-Baked Halloween Mummies
Twice-Baked Halloween Mummies Ingredients: 3 baking potatoes (8 to 10 oz each) 12 frozen cooked Italian-style meatballs, about 1-inch each (from 16-oz package) 1 cup tomato pasta sauce (from 14-oz jar) 6 slices mozzarella cheese 12 small pimiento-stuffed olives 1 dill pickle, cut into twelve 1×1/4-inch pieces Directions: Heat oven to 375°F. Wrap each potato
