Sentences with phrase «tablespoon tomato»

Spread 2 tablespoons tomato paste over bones; roast 15 minutes.

4 In a small bowl, mix together the mayonnaise, the remaining 1 tablespoon tomato puree, and the cumin.

Pour over it 2 tablespoons tomato juice and 1 tablespoon red wine.

Spread 2 tablespoons tomato paste evenly over the parchment paper in the bottom of the prepared loaf pan.

2 small whole - wheat tortillas 2 tablespoons tomato sauce 1 teaspoon olive oil 3 chicken breakfast sausages 4 cups baby spinach 1/2 cup cherry tomatoes, roughly chopped 2 eggs 2 tablespoons grated low - fat cheddar cheese Fresh chopped parsley for garnish

2 cups dried black - eyed peas (or 4 cans black - eyed peas, drained) 3 tablespoons olive or canola oil 1/2 teaspoon whole cumin seeds 1/2 teaspoon whole fennel seeds 1 medium onion, chopped 1 cloves garlic, finely chopped 1/2 teaspoon fresh ginger, peeled and finely chopped 1 fresh hot green chili, chopped 4 tablespoons tomato purée 1 1/2 teaspoon salt 1/8 to 1/4 teaspoon cayenne pepper, or to taste 3/4 pound (2 1/2 cups) butternut squash, peeled, seeded, and cut into 1 - inch pieces

Marinade: 6 tablespoons tomato relish or salsa 1 tablespoon curry powder 3 tablespoons brown sugar 2 tablespoons soy sauce 1 tablespoon brown cider vinegar 1 teaspoon ground ginger 1/2 teaspoon allspice Grated lemon zest Lamb: 1 (4 - to 6 - pound) leg of lamb, boned and butterflied

* 6 medium onions * 2 tablespoons olive oil * 1 fat clove garlic, peeled and minced * 1/4 cup finely chopped red pepper * 1 cup quinoa (I used black quinoa), rinsed thoroughly in a fine mesh strainer * 1 1/2 cups water * 2 heaping tablespoons tomato paste * 1/4 cup raisins * 1/4 cup chopped cilantro (or more to taste), plus more for garnish * 1 teaspoon curry powder, or to taste * pinch or two of cayenne pepper, or to taste

Boneless Beef Short Rib Ragu 1 pound boneless beef short ribs 1/2 teaspoon salt 1/2 teaspoon black pepper 1tablespoon olive oil 1 1/2 cups diced yellow onions 1 tablespoon freshly minced garlic 1 tablespoon fresh thyme, removed from the stem tablespoons tomato paste 1/4 cup flour 1/2 cup beef broth 1 cup pinot noir wine One 14.5 ounce can stewed tomatoes, Italian style

1 cup Rice long grain, uncooked 1 cup Water 1 cup Chicken broth 1/2 ea Onion diced 1 ea Tomato diced 1 tablespoon Garlic salt 1/2 teaspoon Cumin 1 tablespoon Tomato bullion 1 tablespoon Sugar (turbinado) 2 tablespoon Butter divided

2 tablespoons olive oil 1 (14 - ounce) can chickpeas, drained and rinsed 1 tablespoon tamari or soy sauce 1 rounded tablespoon tomato paste 1 tablespoon pure maple syrup 1 teaspoon liquid smoke (preferably hickory) 2 tablespoons nutritional yeast flakes (optional)

Top each cutlet with 2 tablespoons tomato mixture; top tomato mixture evenly with mozzarella cheese.

boneless beef chuck, cut into 1 ″ pieces 1/4 cup flour 1 teaspoon salt 1 teaspoon pepper 1 large or 2 medium onions, roughly sliced 1 - 2 baking potatoes or 5 - 6 red potatoes, roughly chopped 3 large carrots, coarsely chopped 3 - 4 cloves of garlic, minced 1 16 - ounce Guinness 1 tablespoon Worcestershire 1 1/2 teaspoons dried thyme 1 bay leaf 1 15.5 - ounce can low - sodium beef broth or stock 3 tablespoons tomato paste Salt and pepper to taste

1 medium red onion, chopped 2 garlic cloves, crushed 6 cherry tomatoes, quartered or 3 large plum tomatoes more finely chopped around 125 ml Passata 1 tablespoon tomato puree pinch or 2 of Chilli Flakes dash of red wine (optional) sprinkling of Oregano and Basil Black Pepper

2 tablespoons rice wine vinegar or dry sherry 2 tablespoons tomato sauce 2 tablespoons soy sauce 1 tablespoon brown sugar 2 tablespoons minced ginger 1 tablespoon vegetable oil, peanut preferred 6 small prik kee nu Thai chiles, stems removed, minced or substitute 3 serrano or jalapeño chiles 1 clove garlic, minced 1 teaspoon Asian fish sauce

1 red onion, finely chopped 1 garlic clove, minced 150g Chestnut Mushrooms, chopped 400g Green Lentils (I used tinned) 60g Quinoa, cooked 1 tablespoon Tomato purée 1 medium egg, beaten 5 tablespoons oats Paprika and Cayenne to taste Parsley to taste 2 tablespoons sesame seeds Salt and Black Pepper to taste

Marinade: 6 tablespoons tomato relish or salsa 1 tablespoon curry powder 3 tablespoons brown sugar 2 tablespoons soy sauce 1 tablespoon brown cider vinegar 1 teaspoon ground ginger 1/2 teaspoon allspice Grated lemon zest

cooked shredded chicken (I prefer dark meat) 1 cup cooked pinto beans OR 1.5 cups chopped vegetables (I used red pepper, zucchini, corn, mushrooms) 1 jar tomato - based salsa or equivalent homemade salsa Couple shakes hot chili sauce (optional) 1 - 2 tablespoons tomato paste (optional) 16oz bag tortilla chips (lightly salted, preferably organic to avoid GMO) 18 - 20 cherry or grape tomatoes, halved Grated cheese Cilantro (approx. 2/3 cup), coarsely chopped

2 cups lobster stock (see recipe) 2 cups coarsely chopped cooked lobster meat 4 tablespoons butter 1 onion, chopped 2 cloves garlic, minced 2 shallots, minced 1/2 cup flour 1/4 cup dry sherry 2 tablespoons tomato paste 3 cups half - and - half 1/4 teaspoon fresh ground white pepper 1 teaspoon salt 1/4 teaspoon paprika 1 dash cayenne pepper 1 cup crème fraîche

Don't use any tomato product, except maybe 2 - 3 tablespoons tomato paste to deepen the color (I didn't use any).

16 ounces extra-firm tofu, drained, pressed, cut into 10 slices 2 tablespoons tomato paste 2 tablespoons maple syrup 1 teaspoon liquid smoke 1/2 teaspoon black pepper 1/4 cup dry red wine 1 cup vegetable broth nonstick spray

2 tablespoons oil (butter / ghee / coconut oil) 1 medium onion, diced 3 cloves garlic, minced 1 lb ground beef (grass fed) 2 - 3 ribs celery, chopped 1 medium / large carrot, peeled and sliced 1 cup corn (I used frozen) 1 16oz jar of your favorite salsa (I used a fire roasted tomato salsa) 3 cups chicken stock or beef stock 2 tablespoons tomato paste (if needed to boost the tomato flavor) Hot sauce — couple shakes (my salsa was mild, so I wanted to add more heat)

Ingredients: 2 15 ounce cans chickpeas, drained and rinsed 2 garlic cloves, smashed and chopped 1 onion, chopped 1 jalapeno pepper, seeded and chopped 1 inch knob ginger, peeled and chopped 1 15 ounce can diced tomatoes 3 tablespoons tomato paste 1/2 lemon 1 tablespoon coriander 1 teaspoon cumin 1/2 teaspoon sea salt 1 teaspoon garam masala 1/4 teaspoon cayenne pepper 1 teaspoon tumeric 2 tablespoons butter Sour cream, garnish Cilantro, garnish

1/2 pound green lentils 1/4 cup olive oil 2 cups chopped yellow onions 2 cups chopped leeks 2 teaspoons fresh thyme leaves 2 teaspoons salt 3/4 teaspoons 1 tablespoon minced garlic 1 cup chopped celery 1 cup chopped carrots 2 cups chicken stock 2 tablespoons tomato paste 2 tablespoons red wine vinegar

FOR THE MASALA SAUCE 3 tablespoons vegetable oil 1 medium onion, diced 2 medium garlic cloves, minced 2 teaspoons grated fresh ginger 1 fresh serrano chile, ribs and seeds removed, minced 1 tablespoon tomato paste 1 tablespoon garam masala 1 (28 - ounce) can crushed tomatoes 2 teaspoons sugar 1/2 teaspoon table salt 2/3 cup heavy cream or plain non-fat yogurt 1/4 cup chopped fresh cilantro leaves (I omitted)

3/4 cups unroasted cashews, soaked in water for 2 hours 2 teaspoons olive oil 1 small yellow onion, diced medium 2 cloves garlic, minced 2 cups vegetable broth 1 1/2 tablespoons organic cornstarch 1 tablespoons nutritional yeast (optional) 1 roasted red peppers (jarred or homemade) 1 tablespoons tomato paste 1 1/2 teaspoons pizza seasoning (see note) 1/2 teaspoon salt 1 teaspoon ground mustard 1/2 teaspoon turmeric

3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.

4 ounces sun - dried tomatoes 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh parsley 1 tablespoon chopped garlic 1/4 cup chopped pine nuts 3 tablespoons chopped onion 1/4 cup balsamic vinegar 1 tablespoon tomato paste 1/3 cup crushed tomatoes 1/4 cup red wine 1/2 cup olive oil 1/2 cup grated Parmesan cheese

Possible variations include adding 2 - 3 tablespoons tomato paste (whisk it into the butter - flour mixture before adding the rest of the seasonings) for more of a tomato flavor, or 1 - 2 teaspoons ground chipotle chili powder (just add along with the other spices) for a smokier flavor.

1 large onion, chopped 2 cloves garlic, chopped 3 sticks celery, chopped 2 carrots, chopped A splash of olive oil 3 anchovy fillets (optional) 2 tablespoons tomato paste 1 400g tin chopped tomatoes 2 aubergines, chopped into small pieces 250g chestnut mushrooms, chopped Small bunch flat leaf parsley or coriander, roughly chopped

I also quickly sauteed some frozen corn in my pan after browning the meat and threw that in too... the corn was delicious To make it a bit thicker I added about 2-1/2 tablespoons tomato paste.

Ingredients 1/4 cup vegetable oil 3 pounds okra, thinly sliced crosswise4 live blue crabs 1 1/2 cups finely chopped onion 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped celery 2 tablespoons tomato paste 1 1/2 quarts water 1 teaspoon minced garlic 1 teaspoon crushed red pepper flakes 1 teaspoon paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon dried thyme 2 bay leaves Kosher salt 1 pound medium shrimp, shelled and deveinedSteamed white rice, for serving Instructions 1.

ingredients CLASSIC HOLIDAY BRISKET 1 tablespoon celery salt 1 teaspoon paprika 1/8 teaspoon cayenne 2 tablespoons Kosher salt 1 teaspoon freshly ground black pepper 1 3 - 5 pound beef brisket (trimmed) 2 tablespoons tomato paste 3/4 cup red wine 1 and 1/2 cups chicken or beef stock 1 head garlic (sliced in half widthwise) 2 bay leaves 3 stalks celery (large dice) 3 yellow onions (peeled, 1 / 2 - inch slices) 1 carrot (peeled, large dice)