All Posts Tagged 'tomato' (25)

Makes 8 servings

 

Ingredients:

1 store-bought pie crust

1 tablespoon olive oil

1 cup finely chopped…

Yields 3-4 servings



Ingredients:



2 ripe avocados

½ red onion, minced (about ½ cup)

1…

Ingredients:

3 ears of fresh corn, roasted, kernels removed

1/3 cup roasted sweet onions, diced

5 cloves garlic, roasted, minced

1/4 cup sun-dried tomatoes, finely diced

1 small Poblano…

Serves 6

 …

Canastitas (“little baskets” in Spanish) make a great alternative to traditional empanadas. They’re a bit quicker to put together, and they appeal to those who eat first with their eyes because they can see the filling. The classic combination of tomato, basil and…

This traditional tomato sauce is great with meatballs browned in olive oil.

It is also delicious with chicken, pork, potatoes, and even pasta!



Prep Time: 35 min.; Cook Time: 40 min.





Ingredients:



1 tbsp chopped garlic…

This is a classic dish from Puerto Rico and the best way to describe it is by calling it a lasagna because of its layers.



Instead of using lasagna noodles, we use fried  sweet plantains. The meat is spiced ground beef or as we call it picadillo.…

This Mexican soup stands out for the variety of ingredients that go into it. There's quite a few stories as to its origins, but the most likely one points to the way soup was prepared in Tlalpan, to the south of Mexico's capital, and which according to legend was improvised for the…

Chef Denisse Oller invites us to taste the traditional rice dish of Spain with a meat variation instead of the traditional seafood version.

Serves 6–8



Ingredients:…

Right now I am having a love affair between two chefs.  Call it a foodie "Ménage à trois."  Chef Eric Ripert of the famous Le Bernadin Restaurant (my all-time favorite) and…

From Linda Cicero's Cook's Corner

Makes 6 servings

Ingredients:

1 pound ground beef

4 ounces chorizo or other pork sausage, sliced

½ cup chopped onion

1 (10-ounce) can condensed tomato soup

1 cup corn kernels (canned or frozen)

1/3…

Recipe by Chef Wolfgang Puck



Serves 6 to 8



Ingredients:

2½ pounds sun-ripened tomatoes, cored and coarsely chopped

1¼ pounds organic English cucumbers (roughtly 2 medium cucumbers), peeled, halved lengthwise, seeded, and coarsely chopped

2 large organic celery stalks, coarsely chopped

1 medium red, yellow, or green organic bell pepper, stemmed, seeded, deveined, and coarsely chopped

1½ cups canned tomato…

Ingredients: (Makes 25-35 tamales)…

My memories of bacalao dishes go back to my childhood, when during Holy Week my mom, who was no big fan of the kitchen but was a devout Catholic, prepared codfish with root vegetables, a dish known in Puerto Rico as “serenata de bacalao.” This salad of minced bacalao,…

Mexico's cuisine is considered one of the most distinguished in the world thanks to its large variety of dishes, the complexity of their preparation, distinctive flavors and ancient traditions.



Each state has its specialties: Puebla, in…

Shrimp, shrimp, shrimp. I cannot get enough shrimp. I could eat them in the morning, I could eat them in the dark, I could eat them all day long. That was kinda corny, wasn't it? I didn't promise musical abilities or poetry, I can cook, that's the gift the muse saw fit to bestow upon me. It's a good gift,…