Sentences with phrase «heat diced tomatoes»

In a large sauce pan, heat diced tomatoes and tomato sauce.

Not exact matches

The pleasantly effective heat of the refried beans and hot sauce is nicely balanced by ample diced tomato and lettuce.

1 / 2T Oil 1 Medium onion, diced 1 Large clove of garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional if you like a bit of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can of chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley to serve

2 tablespoons olive oil 1 large sweet onion diced 6 mini sweet peppers or 1 large red pepper diced 3 cloves of garlic diced 1 lb ground beef 3 small logs of chorizo or 1 large log (about 1/2 a lb) 1/2 teaspoon garlic powder 2 teaspoons Mrs. dash 1 1/2 teaspoons cumin 1 teaspoon salt 1/2 tablespoon paprika 1/2 teaspoon cayenne * omit if sensitive to heat 1/2 teaspoon tomato paste

Add the tomato sauce, tomato dices, broth, and water and increase heat to bring to a gentle boil.

Add diced tomatoes and tomato sauce, reduce heat and simmer for 10 minutes, stirring occasionally.

Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking tHeat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking theat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.

Add crushed tomatoes, diced tomatoes, dried oregano, sugar and bring to a boil then reduce heat to low and simmer for 10 minutes.

In a pot on the stove turn on the heat to medium and add the onion, tomato sauce, diced tomatoes, minced garlic cloves, ginger, curry powder, turmeric, garam masala, paprika, salt and pepper.

Remove from heat and top with scallion, diced tomato and fresh cilantro.

For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.

I used crushed tomatoes instead of diced and added 1 chopped jalapeno w / seeds removed for a hint of heat.

I followed recipe except I swapped out one of the cans of diced tomatoes with a can of Ro * Tel and it was just enough heat to warm you up and make your nose run.

If I'm feeding a crowd that enjoys a little heat, I'll add a diced jalapeno to the onion, tomato, and garlic.

1 ham bone 2 quarts water 4 conchs, diced 1/4 pound salt pork, cubed 1 tablespoon butter 1 onion, chopped 1 green bell pepper, stem and seeds removed, diced 2 stalks celery, chopped 3 small tomatoes, peeled and diced 3 tablespoons tomato paste 2 large potatoes, diced 2 bay leaves 1 tablespoon chopped fresh thyme 1 carrot, sliced 2 whole dried cayenne chiles (or other hot dried chiles) 1 tablespoon dry sherry (optional) Roux: 2 tablespoons flour 2 tablespoons butter Bring the ham and water to a boil in a pot, reduce the heat and simmer for 30 minutes.

* 1 cup diced tomatoes (canned tomatoes that have been drained work great) * 1 cup finely chopped mango * 1 cup finely chopped red onion * 1 cup roughly chopped cilantro leaves * 1 Tablespoon fresh lime juice * 1 small Jalapeno chile pepper, minced (seeded or partially seeded, depending on heat preference) * 1/2 teaspoon salt

At the last minute, toss everything together for several minutes to heat through, adding a finely diced tomato for extra moisture and the juice of the lemons.

Add more heat with green chili or change the taste by adding fire roasted diced tomatoes.

Increase the heat and mix in the dried chilis, diced tomatoes, tomato paste, maple syrup and bourbon, adjusting the maple syrup and bourbon to taste.

Whisk in the stock, diced tomatoes, lemon juice, hot sauce, bay leaf, and Worcestershire sauce; turn the heat up to high and bring to a simmer.

* 2 Tablespoons nit «ir qibe (can substitute vegetable oil) * 1 large red onion, chopped * 4 garlic cloves, minced * 1 - inch piece fresh, peeled ginger, minced * 1 Tablespoon berbere (can use up to 1 1/2 Tablespoons if you like a lot of spice and heat) * 15 - ounce can diced tomatoes, pureed with the juice

To make the spicy tomato sauce finely mince 2 cloves of garlic, finely mince 1 small dried cayenne pepper and finely dice 1/2 of an onion, then heat a frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot add the minced garlic and minced cayenne pepper, mix with the oil and immediately add the diced onions, cook for about 3 minutes, then add 1 1/2 cups of tomato puree, season with sea salt, freshly cracked black pepper, a pinch of white sugar and 1 bay leaf, mix everything together, after about 5 minutes add a 1/4 cup of white wine, mix it all together and lower the fire to a LOW heat

Ingredients: 2 tablespoons olive oil 1 pound white potatoes, peeled and cut into 1 / 2 - inch dice I onion, cut in half lengthwise then thinly sliced 4 garlic cloves, thickly sliced 1 teaspoon paprika 3/4 teaspoon cardamom 1/4 to 1/2 teaspoon cayenne pepper (to taste) 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablesppon chopped fresh Italian parsley 1 tablesppon chopped fresh basil or 1 teaspoon dried 3/4 cup Chicken Stock 3/4 cup Tomato Sauce Serves 4 to 6Printable VersionHeat the olive oil in large saute pan set on high heat until sizzling, about 2 minutes.

Remove skillet from heat and add the diced tomatoes and tequila.

DATE BBQ SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground black pepper, to taste water to thin CREAMY AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ sauce.

Ingredients 1 tablespoon olive oil 1 1/2 cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half - slices, cut zucchini in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over medium hHeat olive oil in large, nonstick saucepan over medium heatheat.

Add the diced heirloom tomatoes and cook over medium heat until the tomatoes begin to break down, 15 minutes.

Stir in BEANS, DICED TOMATOES, TOMATO PASTE, CORN, SEASONINGS, VEGETABLE STOCK, and BAY LEAF; bring to gently boil; reduce heat to low, cover, and simmer 1 - 2 hours until flavor and consistency are reached; serve warm.

Now add 1 cup of tinned diced tomatoes to the pan, the peas you had boiling (water drained), a generous pinch of sea salt, mix and lower the heat to LOW and let simmer

Now add 1 cup of diced tomatoes to the pan, a pinch of white sugar, a generous pinch of sea salt, some freshly cracked black pepper and some fresh parsley, mix everything together, and lower the fire to a LOW heat

Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as needed for seasoning

Add the jarred marinara, diced tomatoes, tomato paste, Italian seasoning, sugar, salt, pepper and Tabasco sauce to a large pot on medium low heat.

brown the diced sausage approx 3 minutes on medium high heat add corn, tomatoes, and scallions, brown 3 - 4 more minutes.

Green Bean, Tomatoes & Onions 1 tablespoon olive oil 1 can green beans 1 can diced tomatoes (look for w / out sugar) 1 small to medium sized white onion Cut the onion into 1/2» to 3/4» sized pieces, place in a skillet in which you've just begut to heat Tomatoes & Onions 1 tablespoon olive oil 1 can green beans 1 can diced tomatoes (look for w / out sugar) 1 small to medium sized white onion Cut the onion into 1/2» to 3/4» sized pieces, place in a skillet in which you've just begut to heat tomatoes (look for w / out sugar) 1 small to medium sized white onion Cut the onion into 1/2» to 3/4» sized pieces, place in a skillet in which you've just begut to heat the oil.

LEMON TAHINI: 1/4 cup tahini 1/4 cup filtered water 1/2 teaspoon lemon zest 1 tablespoon + 1 teaspoon lemon juice 1 clove of garlic, finely minced (or grated with a Microplane) 1 teaspoon olive oil sea salt and ground black pepper, to taste POTATOES: 1 1/2 lbs new potatoes, scrubbed 1 tablespoon heat - tolerant oil, like avocado 1 teaspoon za'atar HARISSA CHICKPEAS: 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon caraway seeds 1 teaspoon chili flakes 1 tablespoon heat - tolerant oil, like avocado 1 shallot, fine dice (about 1/3 cup diced shallot) 1 clove of garlic, finely minced 1 1/2 cups cooked chickpeas (or 1 15 - ounce can, drained) 1 cup crushed canned tomatoes (I like fire - roasted here) 1/4 cup filtered water (+ extra if necessary) TO SERVE: 4 big handfuls of chopped mixed greens olive oil fresh lemon juice extra za'atar 1/3 cup chopped flat leaf parsley Make the lemon - y tahini.

Lentil soup with crispy salami own recipe 2 tablespoons olive oil 2 leeks, sliced in half lenghtwise for easier washing, then sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oil.

If your chile is too spicy, add diced tomato or a tablespoon of milk to cut the heat.

Serves 4Olive oil, for cooking4 crab claws, cracked1 small fennel bulb, finely diced1 small onion, finely diced1 garlic clove, finely chopped2 celery stalks, finely diced 1/2 red chilli, deseeded and choppedSplash of white wine4 ripe plum tomatoes, deseeded and chopped150g picked fresh white crab meatHandful of small fennel fronds or fresh dillSalt and black pepper 1 Heat a heavy - based saucepan over a high heat and add a splash of Heat a heavy - based saucepan over a high heat and add a splash of heat and add a splash of oil.

In this recipe, red kidney beans are cooked on low heat along with ground beef, diced tomatoes, spices, garlic, onion and the fantastic GOYA ® Tomato Sauce.

- Next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3 - 4 minutes to blend the flavors, then turn the heat off;

Carefully add in the vegetable broth or water along with the barley, diced carrots, chopped cabbage, zucchini, crushed tomatoes, and bay leaves and bring to a slow simmer over medium heat.

Combine in a pot with hot pepper sauce, wheat germ, tofu, rotini, corn, kidney beans, water, and diced tomatoes; bring to a boil, simmer over low heat till the rotini softens, within about twenty minutes.

Directions: Step 1: Thoroughly cleanse and dice yellow squash, zucchini squash and tomatoes Step 2: Heat olive oil in a frying pan Step 3: Place vegetables in the pan and sautee until tender.

• 500g firm white fish cut into chunks • 3 anchovy fillets, rinsed and chopped • 2 onions, diced • 2 celery sticks, chopped • 2 carrots, peeled and chopped • 3 garlic cloves, minced • 1/2 tsp chilli • 1/4 cup flat leaf parsley, chopped • 1 can (400g) diced tomatoes • 1 cup white wine • 1 cup water • 1 tsp finely grated orange zest • Olive oil or olive oil spray • Crusty baguette, sliced (optional) Method Heat oil over medium heat and add the onions, celery and carHeat oil over medium heat and add the onions, celery and carheat and add the onions, celery and carrot.

In the skillet, saute the finely diced onion, tomatoes, bell pepper and garlic and cook for about 3 minutes on medium heat until onions are translucent.

If you're concerned about any amount of heat for kids you can always reduce the amount of chili powder and use plain diced tomatoes instead of the tomatoes with the diced green chiles.

Add chicken stock and diced tomatoes, bring to the boil then reduce heat, cover loosely and simmer until the turnip is fork tender, about 5 - 7 minutes.

Add the diced tomatoes and continue cooking over low heat for about 10 minutes, stir and crush the tomatoes with a wooden spoon as they cook.

Slather on your leftover, heated - up crawfish étouffée, and top with fresh jalapeno slices, diced red onions, and diced plum tomatoes.

In a large pot, combine the diced tomatoes (with their juices), the beans (with their juices), the corn, and the spices over medium heat.