Sentences with phrase «like cooked tomato»

If you don't like cooked tomato sauces, then I would give this one a try.

If you don't like cooked tomato sauces, then I would give this one a try.

and «I Don't Like Cooked Tomatoes» are also featured in the display.

Inspired by ideas around demonstration and protest, for his original performance, Peter Liversidge worked with sixty children creating songs, choreography, banners and placards expressing their views on everything from «No More Homework» and «Our shoes are too tight» to «I Don't Like Cooked Tomatoes» and «Less trucks and cars.

Together they created songs, choreography, banners and placards which expressed the children's views on everything from «No More Homework» and «Our shoes are too tight» to «I Don't Like Cooked Tomatoes» and «Less trucks and cars.

Not exact matches

Cook the grain, add raw veggies like spinach, tomato, carrot, onion, etc. and serve warm or cold.

My boyfriend doesn't like mushrooms and I don't really like cooked carrots so I made 2 separate ones with the tomatoes and spices — yummy!

I like the roasted cherry tomatoes with a mix of spinach and rapini made garlicky and spicy and cooked with fennel seeds or that pizza spice mix.

Hi there, The things we need to do for a (good) freebie: — RRB - I am Rosa, live in London and the food I like the most is Catalan, in particular my mother's traditional style of cooking with lots of just picked up vegetables from the garden, all sorts of pulses, crusty bread with tomato and olive oil and could go on.

I used the gorgeous, organic beefstake tomatoes you see pictured, but if you'd like to speed up the sauce cooking time you can use plum or roma tomatoes, which have less liquid.

Spread however much tomato sauce you like evenly over the cooked pizza crust; top with mushrooms and half the bell peppers; add 3/4 of the mozzarella cheese, followed by the cooked ground beef, the rest of the bell peppers and sliced olives.

Filled with cooking things like a pasta spoon, spatula, pizza cutter, can opener, recipe cards and of course, tomatoes!

I've made long - cooking caramelized onions loads of times... and my irresistible homemade tomato paste gets all of its character from a lengthy turn on the stove, so I figured, like chocolate and peanut butter, the two just had to be great together: slow - simmering BFFs on a fall Sunday afternoon, all of their natural sugars mingling and melting and morphing into a spectacular coating that infuses the thick, rich tomato - oniony amazingness.

The sauce, of which there is plenty (I like a little chicken with my sauce), is built from tomato and yogurt (no coconut milk this time) though I did accompany with a coconut infused brown basmati (just add 1 Tbsp of coconut oil to the rice while cooking, works like a charm), the boys love it too.

Simple veggies like leeks, carrots, spinach, corn, and tomatoes simmer just until the rice is tender and all of it cooks in just one pot.

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional

The meatballs are rolled in flour before getting seared, then finished cooking in a simple tomato sauce, which thickens and takes on this wonderful velvety, gravy - like consistency.

You then add dried spices and salt and cook for a minute or 2 (like a roux) and then add your veg / meat / fish / paneer / beans etc. and cook for a few mins and then the liquid - tomatoes, water, coconut milk, tamarind water etc..

I like to cook potatoes a little more than rest of veggies so these melt in tomato sauce and make gravy thicker.

Once you have all your wraps cooked, fill them with your favorite ingredients, I like to add hummus, smoked salmon, Greek yogurt, diced onions and tomatoes and fresh spinach

If like us you use tinned tomatoes, you will need to cook the sauce down to thicken it up a bit.

Cook it up in minutes, and add whatever pizza topping you like — chopped onion, meat, jalapeños — though we have kept our version vegetarian with olives, fresh tomatoes and herbs mingled into the melting cheese.

Cooking oil spray 2 slices sprouted whole - grain bread (like Ezekiel 4:9) 2 slices (1.5 ounces) low - fat cheddar cheese 1/2 tomato, sliced 1/2 cup baby spinach

~ Dessert crepes with caramelized plantains, toasted coconut and chocolate sauce Morri ~ Meals with Morri ~ Russian Blini for Two Pete and Kelli ~ No Gluten, No Problem ~ Key Lime Crepes Shauna ~ gluten - free girl ~ Gluten Free Buckwheat Crepes T.R. ~ No One Likes Crumbley Cookies ~ Brownie Crepes with Strawberry Wine sauce T.R. ~ No One Likes Crumbley Cookies ~ Basil Tomato and Feta Crepes T.R. ~ No One Likes Crumbley Cookies ~ Fresh Fruit Crepe Tara ~ A Baking Life ~ Breakfast Crepes with Eggs and Kale Jonathan ~ The Canary Files ~ Vegan Crepes for Filipino Spring Rolls Rachel ~ The Crispy Cook ~ Raspberries and Cream Crepes Mrs. R ~ Honey From Flinty Rocks ~ Crepes — Spinach & Dessert

I personally like paneer bhurji little bit bhuna that means I cook onions and tomatoes till it releases oil but if you do not like this can leave tomatoes and onions little bit juicy.

It provides 77 easy slow - cooker recipes for soups and stews of course like Minestrone Soup, but also for dishes like Vegetable - Stuffed Tomatoes and Swiss Chard Lasagna.

I always cook my soups with V - 8 and no water, adding tomato paste just gives it a bold taste, which i like.

baby spinach, kale, or chard (looks like a lot, but cooks down) 2 - 3 medium heirloom tomatoes, any color, sliced 1 egg, lightly beaten 16 oz.

Add the cauliflower, tomatoes and green beans, simmer for another 10 minutes, until vegetables are cooked the way you like it.

Whole tomatoes will sink like old school board - game battleships and then burst during cooking, making juicy seeded pockets in the filling.

Months later he cooked up a tomato - based shepherd's pie that was... terrible is not the right word, not - as - good is more like it.

Check out the pasta section of my recipe index for favorites like Chicken Pot Pasta, Beefy American Goulash, Beef Stroganoff, One - Pot Cincinnati Chili Spaghetti Bake, Sausage Ricotta Pasta, Lemon Chicken Orzo, Italian Wedding Pasta Skillet, Slow Cooker Kickin» Chicken Pasta, Beef and Sausage Manicotti, Pumpkin Alfredo Tortellini Skillet, Spinach and Artichoke Lasagna Roll Ups, Chicken Cordon Bleu Pasta Bake, Tomato Soup Mac & Cheese, Spaghetti Pie, Sausage Tortellini Skillet, Buffalo Chicken Lasagna Roll Ups, Chicken Parmesan Stuffed Shells, Spicy Sausage Pasta and many more!

Other odds and ends — all in very small amounts of 2 to 4 tablespoons — in addition to the refried beans, Mexican rice, eggplant, tortillas, and grilled bread included a more risotto - like rice, caramelized onions (sort of fajita style), bronzed carrots (slices of carrot roasted with blackening seasoning and brown sugar), green beans cooked with tomatoes and onion, very thick pureed white bean soup, about 5 sweet potato fries, a couple of artichoke hearts, a dab of roasted red peppers, and half of a veggie burger made with black beans and corn.

I made something like this a few days ago... I added chopped tomatoes to the lentils while they cooked, blended that and added coconut milk, lots of mashed ginger & garlic, cumin, turmeric, carrots & spinach.

It's filled with your usual salad suspects — carrots, radishes, tomatoes, romaine — and topped with cooked shrimp, avocado and crumbled bacon (I like using a nitrate free chicken bacon I've discovered from Al Fresco).

Made by cooking down roasted mirasol chile peppers along with pork, onions, and tomato (where it gets its red color from), it's more soupy and sauce - like than any chile I know, getting a bit of body from a blond oil and flour roux.

Cook for 15 - 20 minutes or until cheese is melting and tomatoes look like they are softening a bit, If the cheese doesn't brown completely, you can put the tomatoes under the broiler until cheese is just brown and bubbly.

This easy roasted garlic tomato sauce comes together in minutes but tastes like you cooked it for hours.

We eat spaghetti with «meat sauce» (basically: cook an onion and some ground beef, drain, cook some garlic & red pepper flakes in the leftover fat, add a jar or two of tomato sauce — we like Classico because it's not sweet — toss in parmesan and Italian seasoning, and let it cook while you boil the noodles) «smashed» chicken (what we call chicken that's been beaten flat with my rolling pin and then cooked in the cast iron pan on really high heat), and homemade pizza pretty much every week.

In addition to zucchini, it's also made with green beans, chopped onion, and sliced carrots, all cooked until tender in a tomato — vegetable broth (or you can also substitute chicken broth if you like).

Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.

But when you consider the context: hot summer days, family time, ripe tomatoes in season, everyone is hungry but no one feels like cooking... you'll realise that it's exactly the kind of simple dinner that we all need more of.

Avoid acidic ingredients — Adding an acidic ingredient like tomatoes, citrus or vinegar can prevent beans from cooking, so it's better not to add acidic ingredients until after the beans have been cooked in the pressure cooker.

The Vitamix Cook Book has a recipe for fresh tomato sauce that calls for tomato paste and sugar, which I don't like to cook with, especially not when I have amazing fresh tomatoes that were grown right in front of my house, and wonderful whole food sweeteners like dates and raisCook Book has a recipe for fresh tomato sauce that calls for tomato paste and sugar, which I don't like to cook with, especially not when I have amazing fresh tomatoes that were grown right in front of my house, and wonderful whole food sweeteners like dates and raiscook with, especially not when I have amazing fresh tomatoes that were grown right in front of my house, and wonderful whole food sweeteners like dates and raisins.

You can even substitute it, one for one, for fresh tomato for most dishes on this blog that incorporate a cooked tomato element, like Eggplant Fatteh, Stewed Green Beans (Fasoolya bi Zayt), and Moroccan Eggplant Salad (Zaalouk).

My sun - dried tomato pizza was delicious, and I apologize if there is now a scarcity of sun - dried tomatoes on this planet... it was like one of the cooks just dumped all the tomatoes on this disc from carb heaven.

In pasta dishes or cooked down to a sauce I am ok but don't really like regular tomatoes on their own.

Preparation: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes Serves: 4 Calories per serving: 370 Fat per serving: 18 g This homemade tortilla soup with garden - fresh ingredients like tomatoes, onions, garlic and chiles and hearty roasted turkey is especially delicious topped with Fresh California Avocados.

In this recipe, the cannellini are cooked until they begin to break down, and are then enhanced by just a touch of tomato, creating a lucsious, stew - like dish.