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Tag: tomato (Page 2 of 10)

Tomato Pie

May 6, 2007 / / 0 Comments

Recipe Source: Donna Walters, allrecipes.com

Ingredients:

1 (9 inch) deep dish pie crust
4 large tomatoes, peeled and sliced
1/2 cup chopped fresh basil
3 green onions, thinly sliced
1/2 pound bacon – cooked, drained, and chopped
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper
2 cups shredded Cheddar cheese
1/4 cup mayonnaise

Directions:

Preheat oven to 375 degrees F (190 degrees C).

In alternating layers, fill pastry shell with tomatoes, basil, scallions, bacon, garlic powder, oregano, and red pepper. In a small bowl, mix cheese with mayonnaise. Spread mixture over top of pie. Cover loosely with aluminum foil.

Bake in preheated oven for 30 minutes. Remove foil from top of pie and bake an additional 30 minutes. Serve warm or cold.

Makes 6 servings.

Aztec Chicken Salad

May 6, 2007 / / 0 Comments

Recipe Source: From the Cookbook, “Cajun Clark’s One Inch from the Top”

Notes:

Like most recipes, the amount of ingredients you need is in direct proportion to the number and size servings you want to wind up with, including any leftovers. This once again being the case, you can estimate how far the following amounts will go. But, do yourself a favor and cook the entire package at one time; you can then make a larger salad or have what you don’t use for another meal the next day. Makes sense to da ol’ mon Caj, especially if you’re cookin’ One Inch From the Top.

Ingredients:

2 boneless chicken breasts, seasoned to your liking, cooked–broiled, fried, grilled, you name it; it’s your decision–and sliced in 1 inch chunks.
1 can black beans, drained and rinsed
1 can whole kernel corn, drained
1/2 head iceberg lettuce, chopped
1/3 cup finely chopped red onion
1 medium to large tomato, chopped
1/2 bottle Catalina dressing
Tabasco: brand Pepper Sauce
Tortilla chips

Directions:

Mix chicken, beans, corn, lettuce, onion and tomato together. Add Catalina dressing and hot sauce to taste. Serve over Tortilla chips. Can’t get much easier than this, no way.

Creole Jambalaya

April 19, 2007 / / 1 Comment

Recipe Source: Ruby Williams / Bogalusa, LA

Ingredients:

2 tablespoons butter or margarine
3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1 tablespoon chopped parsley
1 clove garlic, minced
2 cups cubed fully cooked ham,
1 (28-ounce) can diced tomatoes, undrained
1 (10 1/2-ounce) can beef broth,
10 1/2 ounces water
1 cup uncooked long grain rice
1 teaspoon sugar
1/2 teaspoon dried crushed thyme leaves
1/2 teaspoon chili powder
1/2 teaspoon pepper
1 1/2 pounds raw shrimp, peeled and deveined

Directions:

Melt the butter in a Dutch oven. Add the onion, celery, green pepper, parsley. and garlic. Cover and cook until tender. Add the ham, tomatoes, broth, water, rice, sugar, thyme, chili powder, and pepper. Cover and simmer until the rice is tender, about 25 minutes. Add the shrimp, and simmer until the shrimp are cooked through, about 10 minutes.

Yields 6 to 8 servings.

Tips: This recipe can be seasoned according to taste. Hot sauce can be added to make it fiery. Smoked sausage can substitute for the ham if desired.

Red Rice

April 5, 2007 / / 0 Comments

Recipe Source: www.co.beaufort.sc.us / Dennis Adams (1998)

Ingredients:

2 cups rice
1 can (16 oz.) tomatoes
1 medium onion, chopped
1 smoked sausage, chopped small or diced
4 slices bacon
Salt and Pepper to taste
A dash of sugar
A dash or two powdered Seafood seasoning (optional), to taste

Directions:

In a pan, fry the bacon until brown (keep the bacon fat). Fry chopped onion in bacon fat until transparent (frying the uncooked rice along with the bacon will add a nice flavor). Add all other ingredients, bringing mixture to a boil. You may add the optional sea food seasoning powder at this point, or sprinkle it “dry” over the rice as a garnish after cooking. Reduce heat to simmer (lowest stove heat) and cook for 20 minutes until rice is done (in true Lowcountry fashion, do not stir or otherwise disturb the rice during cooking).

King Ranch Chicken

March 25, 2007 / / 0 Comments

Recipe Source: thatsmyhome.com

Ingredients:

1 green bell pepper, chopped
1/2 medium onion, chopped
1 can Healthy Request Condensed Cream of Mushroom or Chicken Soup
1 10 oz. can Rotel tomatoes
6 oz. cubed chicken, cooked
4 corn tortillas, torn in pieces
1/3 cup shredded Mexican cheese

Directions:

Saute pepper and onion in skillet with Pam. Add soup, Rotel tomatoes and chicken. Alternate layers of tortillas and soup mix. Sprinkle cheese on top.

Bake at 325° F. for 40 minutes or until hot and bubbly.

Serves 4.

Diabetic Lowfat Texas Bean Dip

March 25, 2007 / / 0 Comments

Recipe Source: thatsmyhome.com

Ingredients:

15 1/2 ounces black beans, canned – drained
15 1/2 ounces red beans – canned, drained
1 teaspoon canola oil
2 cloves garlic – minced
1/2 cup onion – chopped
1/2 cup tomato – diced
1/2 cup mild picante sauce
1/2 teaspoon ground cumin or 1/2 teaspoon chili powder
1 tablespoon jalapeno pepper – diced
1/4 cup reduced fat Monterey Jack cheese – coarsely grated
1 tablespoon fresh lime juice

Directions:

Place beans in a bowl; partially mash with a potato masher or wooden spoon until chunky. Heat oil in a frying pan. Add onion and garlic; saute for 4 minutes over medium heat. Add beans, tomato, picante sauce, cumin, chili powder and pepper. Cook for 5 minutes or until thick, stirring constantly. Remove from heat and stir in the cheese and lime juice. Stir until well blended and cheese has melted. Serve warm with tortilla chips.

Makes 40 (1-tablespoon) servings.

Corn Bread Pie

March 25, 2007 / / 0 Comments

Recipe Source: mom

Ingredients:

1 lb. ground beef
1 can tomato soup
1 can crisp corn, drained
1 med bell Pepper, sliced or chopped
1 med onion, sliced or chopped
1/2 tsp salt
1 tsp pepper
1 tbsp chili powder
1 1/2 cans water

Directions:

Corn Bread Topping: Make your corn bread the way you usually do.

In a large frying pan brown the ground beef and drain off fat. Add tomato soup and 1 1/2 tomato soup cans of water. Add all the other ingredients. Stir and simmer for about 15 minutes. Then pour into a large oven proof bowl. Slowly spoon the corn bread topping over the beef mixture. If you try to put on to much at one time it will sink into the mixture.

Bake in the oven at 400° F. for about 25 minutes or until the corn bread is good and brown.

Serves: 4

Hot Bean Dip

March 18, 2007 / / 0 Comments

Recipe Source: gulfcoastrecipes.com

Ingredients:

1 16 ounce can refried beans
1 16 ounce can tomatoes – chopped and drained
1/2 pound grated cheddar or jack cheese
1/4 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon garlic powder

Directions:

Mix together well in a skillet and heat over medium until cheese melts, stirring occasionally. Serve warm with chips.

Variations:

Use 2 cups enchilada sauce in place of tomatoes.

Add (2) 2.2 ounce cans sliced ripe olives.

Add (2) 4 ounce cans diced green chilies.

Spicy Nacho Bake

March 18, 2007 / / 0 Comments

Recipe Source: hunts.com

Prep/Cooking Time: Prep Time: 10 / Cooking Time: 20-30 minutes

Ingredients:

PAM® Original No-Stick Cooking Spray
1 can (14.5 ounce) Hunt’s® Diced Tomatoes with Roasted Garlic, undrained
1/2 teaspoon Gebhardt® Chili Powder
1/2 teaspoon ground cumin
5 cups (5 ounces) tortilla chips
1 can (8 ounces) kidney beans, drained, rinsed
3/4 cup fresh or frozen corn
2 cups (8 ounces) shredded Monterey Jack cheese with jalapeno pepper
1/2 small green bell pepper, finely chopped
1/2 small onion, chopped

Directions:

Preheat oven to 375°F. Spray 8×8-inch baking dish with cooking spray; set aside. Combine diced tomatoes with their liquid, the chili powder and cumin in small bowl; set aside.

Place 1/3 of the tortilla chips on bottom of prepared baking dish. Cover with layers of 1/3 of the beans, 1/4 cup of the corn and 1/2 cup of the cheese; top with 1/3 each of the bell peppers and onions. Repeat layers 2 more times, starting with the tortilla chips and ending with the bell peppers and onions. Top with the tomato mixture; sprinkle with remaining cheese.

Bake 30 minutes. Cut into 4 squares to serve.

Cheesy Tomato Penne Bake

March 18, 2007 / / 0 Comments

Recipe Source: hunts.com

Prep/Cooking Time: Prep Time: 20 / Cooking Time: 20-30 minutes

Ingredients:

12 ounces dry penne pasta, (3 cups), uncooked
1 pound lean ground beef (or ground turkey)
2 cans (14.5 ounce each) Hunt’s® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1 can (15 ounces) Hunt’s® Tomato Sauce
2 packages (8 ounces each) Sargento® Chef Style Shredded Mozzarella Cheese, divided
PAM® Olive Oil No-Stick Cooking Spray

Directions:

Preheat oven to 350°F. Cook pasta according to package directions.

Meanwhile, brown meat in large skillet or saucepan over medium-high heat; drain. Stir in tomatoes with their liquid and tomato sauce; bring to a boil. Reduce heat; simmer, uncovered, about 8 minutes.

Drain pasta; return to same pot. Add meat mixture; toss well. Add 3 cups of the cheese; toss again. Spray 13 x 9-inch baking dish with cooking spray. Pour pasta mixture into dish; top with remaining 1 cup cheese.

Bake 20 minutes or until bubbly and cheese is melted.

Makes 8 servings (about 1-1/2 cups each).

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