Search Results for "Tomato"
Recipe Results 6 of 114 pages
Baked Tomatoes
Baked Tomatoes Submitted by: Anna Miller of Zanesville, Ohio Yield: Amount of Yield Prep time: 10 minutes Cooking time: 45 minutes Total time:55 minutes Ingredients: 6 medium tomatoes 2 Tbsp. cornstarch 1/4 cup sugar 1 tsp. salt 1/2 tsp. minced dried onion flakes 1 tsp. dried bell pepper dices, optional 1 tsp. oregano 1/4 tsp.
Tomato Basil Fondue
Tomato Basil Fondue Yield: 4-6 Servings Prep time: 10 minutes Cooking time: 25 minutes Total time:35 minutes Ingredients: 2 tablespoons butter 1 small onion, finely chopped 1 clove garlic, crushed 1 ripe tomato, chopped or ½ cup canned diced tomato ½ cup dry white wine 1 cup shredded Mozzarella cheese 1 cup shredded Fontina cheese
Ravioli with Pan Roasted Tomatoes
Ravioli with Pan Roasted Tomatoes Submitted by: NAME OF SUBMITTER of TheirTown, OH Yield: Amount of Yield Prep time: 10 minutes Cooking time: 20 minutes Total time:30 minutes Ingredients: 1 pound fresh or frozen cheese ravioli 3 tablespoons butter 1 pint cherry or grape tomatoes Salt and pepper, to taste 3 cloves of garlic, minced
Tomato Salad
Tomato Salad Submitted by: Anna Miller of Janesville, Ohio Yield: 5-6 Cups Prep time: 3 hours 5 minutes Total time:3 hours and 5 minutes Ingredients: 1 cup Miracle Whip Salad Dressing 2 Tbsp. vinegar 1/4 cup sugar 1/4 cup cucumber dill dip mix 1 tsp. salt 1/4 tsp. smoked paprika 1/16 tsp. ground coriander 6
Tomato Rarebit
Tomato Rarebit Originally published on: July 9, 1920 Ingredients: 2 Tbsp. butter 2 Tbsp. flour 1/2 cup milk 1 cup stewed and strained tomatoes 1/2 tsp. soda 1 lb. cheddar or special Rarebit cheese run through chopper 2 eggs, slightly beaten salt, mustard, paprika and a dash of cayenne pepper Directions: Cook the butter and
Heirloom Tomato Bisque
Heirloom Tomato Bisque Prep time: 10 minutes Cooking time: 35 minutes Makes: 4 cups Ingredients: 3 tablespoons butter, divided 1 carrot, peeled and chopped ½ yellow onion, chopped 1 teaspoon kosher salt 1 tablespoon flour ½ teaspoon cayenne pepper 2 pounds heirloom tomatoes (about 4-5 large tomatoes), cut in large chunks 4 cups (32 ounces)
Bacon, Lettuce and Tomato Wraps
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 both sides. Drain on paper towels; keep warm.
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
Carrots with Tomatoes and Macaroni
Ingredients: 1 tablespoon olive oil 1 onion (small, chopped) 4 plum tomatoes (chopped, from a can) 1/2 cup tomato juice (from a can) 6 carrots (large, peeled and sliced) 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon sugar 2 tablespoons fresh parsley (chopped, or 1 teaspoon dried) 1 teaspoon butter 1 cup elbow macaroni,
White Bean And Tomato Soup
Ingredients: 4 cups chicken broth 3 sprigs fresh thyme (or 1 teaspoon dried) 1 small sprig fresh rosemary 2 large sprigs fresh Italian parsley 1 bay leaf 2 tablespoons olive oil 2 yellow onions, diced 1/4-inch 1 small carrot, diced 1/4-inch 1 small rib celery, diced 1/4-inch 3 garlic cloves, thinly sliced 2 (15.5 ounce)
