Search Results for "Plum"
Recipe Results 2 of 8 pages
Ratatouille With Poached Eggs
Ratatouille With Poached Eggs Ingredients: 1/4 cup olive oil 1 onion, finely chopped 1 medium zucchini, diced 2 cups peeled, finely diced eggplant 2 cloves garlic, minced 1/2 tsp. paprika 2 cups finely diced plum tomatoes salt and freshly ground black pepper, to taste balsamic vinegar, to taste 8 tsp. pesto 4 large eggs chopped
Mom’s Purple Cabbage
Mom’s Purple Cabbage Ingredients: 3 cups finely shredded purple (or red) cabbage 1 cup finely shredded green cabbage 2 apples, unpeeled and diced ½ cup + 2 tbsp water ½ cup plum jam ¼ cup vinegar ¼ cup packed brown sugar 2 Tbsp. butter 8 whole cloves 1¼ tsp salt Dash of pepper 1 Tbsp.
Spinach Salad with Orange Vinaigrette
Spinach Salad with Orange Vinaigrette Ingredients: 6 oz. fresh spinach 2 medium Italian plum (Roma) tomatoes (sliced crosswise) 1/4 cup crumbled soft goat cheese 1 Tbsp. imitation bacon bits 2 Tbsp. sliced almonds (dry-roasted) 2 tsp. olive oil (extra virgin preferred) 2 medium green onions (thinly sliced) 1/4 cup fresh orange juice 2 Tbsp. white
Garden Caprese Salad
Garden Caprese Salad Ingredients: 8 plum (Roma) tomatoes (seeded and cut into 1/2 inch chunks) 2 medium cucumbers (seeded and cut into 1/2 inch chunks) 1/2 small red onion (small dice) 1 tbsp olive oil 3 tbsp balsamic vinegar 1 oz fresh basil ((about 15 leaves), chopped) 1/4 tsp salt (optional) 1/4 tsp black pepper
Chiles en Nogada
Chiles en Nogada Ingredients: 2 tablespoons vegetable oil 1 pound ground pork 1 small onion, chopped 1 1/2 teaspoons garlic powder 2 plum tomatoes, peeled, seeded and chopped 1 small apple, seeded and chopped 1/4 cup pine nuts, toasted and chopped 3 tablespoons chopped fresh parsley, divided 2 tablespoons raisins 1 teaspoon salt 1/4 teaspoon
Basic Tomato Sauce
Basic Tomato Sauce Ingredients: 6-8 tablespoons of virgin olive oil 8 or more cloves of garlic 1/2 cup chopped parsley 4 large cans of plum tomatoes, (pulverize 3 in blender and save the last to blend with the parsley and basil at the end) 1 or 2 cans tomatoes puree 1 onion chopped 4-5 basil
Italian Pasta with Shrimp
Italian Pasta with Shrimp Ingredients: 1 1/2 tablespoons garlic, chopped 1 medium onion, chopped 2 tablespoons olive oil 8-ounce can Italian whole plum tomatoes 1 pound cooked shelled shrimp (or cooked boneless chicken breast) 1 teaspoon oregano 1 teaspoon basil 8 ounces crumbled feta cheese (optional) 1/2 pound box linguini Salt and pepper to taste
Tex-Mex Scrambled Eggs & Tortillas
Tex-Mex Scrambled Eggs & Tortillas Ingredients: 2 large EGGS, beaten 1 cup green (tomatillo) salsa 2 plum tomatoes, diced 6 corn tortillas (6-inch), halved, cut into thin strips 1/2 cup queso fresco, crumbled Directions: COAT 12-inch nonstick skillet with ovenproof handle with cooking spray; HEAT over medium heat until hot. ADD salsa and tomatoes; COOK and STIR 2
Southwest Green Goddess Wraps
Southwest Green Goddess Wraps Ingredients: 1 ripe avocado 3 tbsp plain Greek yogurt 1 tbsp fresh lime juice 1 green onion, chopped 2 tbsp chopped fresh parsley or cilantro leaves 1/4 tsp each salt and pepper 4 corn tortillas (6 inch) 4 slices southwest style cheese 16 slices English cucumber 1/2 cup chopped plum tomatoes
Dilled Cucumber-Tomato Salad
Dilled Cucumber-Tomato Salad Ingredients: 1/4 cup plain yogurt 1 small clove garlic, finely chopped 1/2 tsp. dried dill weed 1/4 tsp. sugar 1/8 tsp. salt 3 large roma (plum) tomatoes, seeded, diced (1 1/2 cups) 1 med. cucumber, peeled, seeded and cubed (1 cup) Directions: In medium bowl, mix yogurt, garlic, dill weed, sugar and
