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Mild Salsa Recipe (Chi Chi’s)

Ingredients

  • 14-ounce can stewed tomatoes
  • 2 large green onions, chopped
  • 1 large tomato, cored and diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Dash of Tabasco hot sauce to taste

Directions

  1. Cut up stewed tomatoes and combine in saucepan with onions, fresh tomato, salt and pepper. Bring just to a boil. Lower heat and cook for 3 minutes. Put half of mixture through a blender to mince but not to puree. Return to remaining half of mixture. Cool and refrigerate tightly to use in a few weeks. Freezes well for 6 months.
  2. For hot salsa, add 1 teaspoon canned green chopped chilies or to taste.

Lobster Grilled Cheese Sandwich Recipe

Ingredients

  • 4-6 tablespoons (1/2 to ¾ stick) butter, room temperature
  • 1 teaspoon chili paste
  • ½ cup (4 ounces) Wisconsin Mascarpone Cheese, softened
  • 2 scallions, thinly sliced (white and green parts)
  • ¼ cup tomatoes, small dice
  • 4 slices country-style white bread
  • 4 thin slices Wisconsin Provolone Cheese
  • ½ cup arugula
  • 1 cup cooked lobster, coarsely copped

Directions

  1. In small bowl stir together butter and chili paste. Set aside. In medium bowl stir together Wisconsin Mascarpone Cheese, scallions and tomatoes. Spread Mascarpone mixture over each bread slice, evenly dividing.
  2. Top Mascarpone on 2 slices with 2 Provolone slices followed by arugula, evenly dividing. Arrange lobster in even layer over arugula, then top with remaining Provolone slices followed by remaining bread slices, Mascarpone-side-down.
  3. In large nonstick skillet, melt 2-3 tablespoons butter over medium heat. Place sandwiches in skillet and spread remaining butter over sandwich tops. Cook sandwiches until bottom bread is golden brown, about 3 minutes. Using a spatula, carefully flip sandwiches, pressing down gently. Continue cooking additional 3 minutes, or until both sides are golden brown and filling is warm and melted.

Quick and Easy Shrimp Salad Recipe

Ingredients

  • 1/3 cup Mayonnaise
  • 1/4 cup Chili Sauce
  • 3 tablespoons Lemon Juice
  • 1 package (5 oz.) Spring Mix
  • 1 package (16 oz.) Cooked Shrimp, 71/110 count, peeled, deveined, thawed and blotted dry
  • 1 avocado, peeled and coarsely chopped
  • 11/2 cups grape tomatoes
  • salt and pepper to taste

Quick and Easy Shrimp Salad Recipe

Directions

  1. To make dressing, stir together mayonnaise, chili sauce and lemon juice in a small bowl.
  2. Put greens, shrimp, avocado and tomatoes in a salad bowl.
  3. Add as much dressing as desired and toss well. Season with salt and pepper. Divide among plates.

Serve the salad with ciabatta breads.

Seafood Creole Recipe

Ingredients

  • 1/4 c  Vegetable oil
  • 1/4 c  Flour,all-purpose
  • 1 c  Water,hot
  • 1 lb Shrimp,shelled/deveined
  • 1 lb Fish fillets,fresh,1″ cubes
  • 1 cn Tomato sauce (8oz)
  • 1/2 c  Parsley,chopped
  • 1/4 c  Green bell pepper,chopped
  • 4 Garlic cloves,finely chopped
  • 2 Bay leaves
  • 1 1/2 ts Salt
  • 1/2 ts Thyme
  • 1 pn Cayenne pepper
  • 1 Lemon slice,seeded
  • 3 c  Rice,hot cooked

Directions

  1. Heat oil over medium heat in large skillet; blend in flour, stirring constantly, until brown (be careful not to scorch).
  2. Add water gradually and cook until thick and smooth.
  3. Add remaining ingredients except rice; cover and simmer 12 minutes.
  4. Remove bay leaves and lemon slice.
  5. Serve spooned over hot cooked rice.

Big Mac Salad Recipe

Jordon loves Big Macs but since he started chemotherapy, he can’t keep down a lot of breads.  So this easy to make salad means he can enjoy a Big Mac again and I can premake it and have some ready when he is.

Ingredients

  • 1 pound ground beef
  • 2 teaspoons Montreal steak seasoning
  • 6 cups torn iceberg lettuce
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 cup salad croutons
  • 1 medium tomato, chopped
  • 1 small onion, halved and thinly sliced
  • 1/2 cup dill pickle slices
  • Thousand Island salad dressing

Directions

  1. In a large bowl, combine beef and steak seasoning, mixing lightly but thoroughly. Shape into twenty 1/2-in.-thick patties. Grill burgers, covered, over medium heat 3-4 minutes on each side or until a thermometer reads 160°.
  2. In a large bowl, combine lettuce, burgers, cheese, croutons, tomato, onion and pickles. Serve with salad dressing.
    Freeze option: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to a resealable plastic freezer bag; return to freezer. To use, cook frozen patties as directed, increasing time as necessary for a thermometer to read 160°. Yield: 4 servings.

BLT Salad with Vinaigrette Recipe

Ingredients

  • 8 slices bacon
  • 4 slices country Italian bread
  • 1 1/2 cups cherry tomatoes
  • 8 cups torn romaine
  • 1/3 cup blue cheese crumbles
  • 1/4 cup cider vinegar
  • 1/4 cup olive oil
  • 1 teaspoon sugar
  • 1 teaspoon Dijon-style mustard
  • Salt and ground black pepper

Directions

  1. In large skillet cook bacon over medium heat until crisp, turning occasionally. Remove bacon from skillet; drain on paper towels.
  2. Meanwhile, toast bread. Halve cherry tomatoes. Break bacon in 2-inch pieces. On plates layer toast, romaine, tomatoes, bacon, and blue cheese.
  3. For vinaigrette, in screw-top jar combine vinegar, oil, sugar, and mustard. Shake well. Season to taste with salt and pepper. Drizzle vinaigrette on salads. Makes 4 servings.

Stroganoff Sandwich Recipe

Ingredients

  • 1 ea French Bread; Loaf, Unsliced       

  • 1 tb Worcestershire Sauce
  • 1 1/2 lb Ground Beef; Lean
  • 1 x  Salt & Pepper; To Taste
  • 2 tb Onion; Grated
  • 2 ea Tomatoes; Md. Chopped
  • 1 1/2 c  Cheddar, Md. Sharp, Grated
  • 1 ea Green Pepper; Bell, Seed and chop 1 medium Green Bell Pepper.
  • 1 c  Sour Cream

Directions   

  1. Slice the bread lengthwise. Lightly butter the bread and wrap in foil. Bake at 350 degrees F for 15 minutes.  Brown the meat and drain the excess fat.  Add the onion, and cook until the onion is transparent.  Remove fro
    the heat and add the sour cream, Worcestershire sauce, salt and pepper.
  2. Remove the bread from the oven and spread the meat mixture on each half. Arrange the chopped tomatoes and chopped green pepper on top of the meat mixture and top with the grated cheese.  Place back in the oven and bake only until the cheese is melted.  Serve hot.

Creamy Garlic Asparagus Bake Recipe

Ingredients

  • 4 quarts water
  • 2 lb fresh asparagus spears, trimmed (about 35 spears per lb)
  • 2 packages (5.2 oz each) Boursin cheese with garlic and herbs, softened
  • 1 cup heavy whipping cream
  • 3/4 cup shredded fresh Parmesan cheese
  • 2 medium plum (Roma) tomatoes, seeded and chopped
  • 1 teaspoon fresh thyme leaves

Directions

  1. Heat oven to 400°F.
  2. To blanch asparagus, heat 4 quarts water (add 1 tablespoon salt, if desired) in 6-quart Dutch oven to boiling. Add asparagus; cook 3 to 4 minutes or until asparagus is crisp-tender. Remove asparagus, and immediately immerse in bowl of ice cold water. Let stand 5 minutes. Drain well; pat dry with paper towels.
  3. Place asparagus spears in ungreased 13×9-inch (3-quart) baking dish.
  4. In medium bowl, mix Boursin™ cheese and whipping cream with whisk or fork until blended. Stir in Parmesan cheese; spread over asparagus. Top with tomatoes.
  5. Bake 15 to 20 minutes or until heated through. Sprinkle with thyme.