Ingredients

Recipes

Restaurants

Utilities

Recipes from all over the world

Ingredients: 1 Can(s) (2 lbs. 3 ounces) whole plum tomatoes 1 Can(s) (14 ounces) artichoke hearts 1/2 Cup(s) finely chopped onion 2 Tablespoon(s) finely chopped shallots 1/4 Pound(s) butter 1/2 Teaspoon(s) basil 2 Teaspoon(s) sugar Directions: Preheat oven to 325 degrees. Butter a shallow earthenware or other casserole. Drain tomatoes and artichokes; rinse artichokes in water, and quarter. Saute onions and shallots in butter until tender. Add tomatoes, artichokes, and basil; heat 2 or 3 minutes, stirring gently. Season with sugar, salt and pepper. Turn into prepared casserole and bake at 325 degrees for 10 to 15 mintues or until vegetables are heated through.
Check some related videos Similar recipes: Spinach and artichoke dip Preheat oven to 350 degrees F. Combine 1 1/2 cups mozzarella, sour cream, 2 Tablespoons Parmesan, pepper, cloves, artichoke hearts, cream cheese and spinach in a large bowl. Stir until well blended. Spoon mixture into a 1 1/2 quart baking dish. Sprinkle Stewed tomatoes and onions Coat a large nonstick skillet with cooking spray. Place over medium-high heat until hot. Add the bell pepper, celery, onion, and garlic. Saute for 5 minutes or until the vegetables are tender. Add the tomatoes, vinegar and black pepper. Bring to a boi Artichoke and kidney bean paella 1.Heat oil in 12-inch skillet over medium-high heat. Cook onion and garlic in oil 3 to 4 minutes, stirring frequently, until crisp-tender. 2.Stir in broth and rice. Heat to boiling; reduce heat. Cover and simmer 15 minutes. 3.Stir in remaining ingredients Italian-style artichoke dip Place artichokes in fine mesh strainer. Drain, pressing out excess water. Finely chop in food processor or by hand. Place artichokes, oil, anchovies, garlic, cream and cayenne pepper in small saucepan. Bring to a simmer over low heat; cook 5 minutes, s Aunt may's pickled green tomatoes * Green tomatoes should be fresh picked and sliced. ~------------------------------------------------------------------------- Arrange the tomatoes in layers in a large bowl or pickle crock, sprinkling the salt between the layers. Let stand overnight. Barbequed lamb chops with citrus and fire-roasted artichoke Barbecue should be lit and artichokes started when this dish is begun. If not, light barbecue. Clean and trim racks of lamb and cut into 8 double chops. Sprinkle chops with rosemary and brush with 2 tablespoons olive oil and set aside. In a 2 to 3 quart s Artichoke bacon squares Heat oven to 350 degrees. Drain artichoke hearts and cut into 1/2-inch pieces. In a small bowl combine bacon, artichoke hearts, sour cream, and onions; blend well. Separate crescent dough into 4 rectangles. Place 2 rectangles in ungreased 8 or 9 i Broiled tomatoes Combine stuffing mix, butter, and cheese; mix well. Spread mustard over surface of tomatoes. Spoon stuffing mixture over mustard. Broil 4 inches from heat about 7 minutes or until topping is lightly browned. SOURCE: Southern Living Magazin Scalloped potatos gf 1.) Preheat oven to 350 degrees F. 2.) Cook onion in butter until soft 3.) Add flour to onion and butter and cook for 2 minutes, whisking. 4.) Whisk in milk and cook until thick and bubbly. 5.) Remove from heat and add 3/4 cup of cheese, stirring until me Kosher pickled dill tomatoes COMBINE VINEGAR, WATER, garlic and salt and heat to the boiling point. Thoroughly wash and dry tomatoes. Pack the tomatoes into hot, sterile jars. Add to each jar the dill seeds and peppercorns. Remove garlic cloves from vinegar mixture and pour m Tomatoes persillees Sprinkle the cut sides of the tomatoes with salt and allow to drain, upside down on a rack for 30 minutes. In a skillet, heat 1/4 cup oil over mod-high heat, and saute the tomatoes for 3-4 minutes on each side, or until they are softene Frittata with sun-dried tomatoes Place the tomatoes in a small bowl, and pour on enough hot water to just cover them. Soak for about 15 minutes. Lift the tomatoes out of the water, and slice them into thin strips. Reserve the soaking water. Heat the oil in a large non-stick or heavy fryi Wild rice and artichoke salad Rinse the wild rice in a strainer under cold running water. Put in a medium size-bowl and pour on boiling water to cover. Let soak for 30 minutes, then drain thoroughly. Rinse the brown rice in a strainer and put in a medium-size saucepan alo Scalloped potatoes* * Peel potatoes if desired. Saute garlic in melted margarine in a small saucepan until tender. Stir in cornstarch, salt and pepper. Add milk, stirring well. Cook over medium heat, stirring constantly, 2 minutes or until mixture is thi Stuffed tomatoes Fat grams per serving: Approx. Cook Time: :30 Scoop out tomatoes carefully. Toast bread and cut into 1" cubes. Pour 2 tsp anchovy oil (from can) onto bread, mash anchovies and mix with bread cubes and inside of tomatoe Hot spinach artichoke dip 1 cn (14 oz) Artichoke hearts 1 c Miracle Whip Salad Dressing 4 Oz Parmesan cheese -- shredded 1 cn (4 oz) chopped green chilies 1 x Clove Garlic, minced 1 pk frozen chopped spinach Heat oven to 350 degrees F. Mix all ing Applebee's hot artichoke and spinach dip Preheat oven to 350 degrees F. Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish. Bake for 30 minutes or until cheeses are bubbling and melted. Artichoke and spinach stuffed shells 1. Recipe by: cooking light 1994, p. 2. 143 cook spinach and artichoke hearts according to package directions, omitting salt; drain well. 3. Chop artichoke hearts, and set aside. 4. Cook shells according to package and set separately on a piece of wax pap Pasta with sundried tomatoes Saute onions and garlic in skillet until wilted. Add chicken strips and brown. Add basil and sundried tomatoes to skillet and saute another 2 minutes. Cook pasta according to package; drain. Toss hot pasta and sauce together in serving bowl and add extra Baked tomatoes Cut each tomato in half and arrange cut side up on a baking dish. Sprinkle each half lightly with bread crumbs, parmesan cheese and thyme. Bake for 15 to 20 min. Hearts of palm salad Place several lettuce leaves on individual plates. Top with hearts of palm. combine oil, vinegar, parsley, garlic and salt and pepper in a cruet and shake well. Drizzle over salad and serve. Contributor: daily recipes.com Hot chicken and artichoke spread Preheat oven to 350F. Mix all ingredients together. Spoon into a buttered gratin dish. Bake until mixture is hot and bubbling. Serve with corn or tortilla chips for dipping. Spicy lentils with peppers and tomatoes Combine the lentils, water, and bay leaf in a large heavy-bottomed saucepan and bring to a boil. Reduce heat, cover, and simmer 30 to 40 minutes, until the lentils are tender. Add salt to taste. Drain and retain some of the cooking liquid. Alii artichoke casserole Preheat oven to 350 degrees. Cook spinach and drain well. Melt the butter and cream cheese. Add seasonings, lemon juice and spinach, mixing after each addition. In a greased 2 quart casserole place a layer of artichoke hearts, then a layer of spin Easy cheesy scalloped potatoes PREHEAT oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Mix cream cheese, sour cream and chicken broth in large bowl until well blended. Add potatoes, ham, 1-3/4 cups of the cheese and peas; stir gently to coat all ingredients. SPOON into p Filled tomatoes on herbed rice 1.Prepare rice as directed on bags. Cut out the inside of the tomatoes and season the inside. Chop the lids up and strain through a sieve. 2.Saute the onions in the butter; add the bacon, cut up and fry for a short while. 3.Grate the cheese finely Broiled tomatoes with feta cheese REHEAT BROILER. Overlap the tomatoes in a large baking dish. Crumble the cheese over them, add half the marjoram and drizzle oil over the top. Place the dish a few inches below the heat source and broil until the cheese is melted and starting to c Fried green tomatoes Cut green tomatoes into 1/2 inch slices; set aside. Combine flour, sugar, salt, and black pepper. Lightly coat tomatoes on both sides with flour mixture. In a large skillet in single layer. Fry until brown on both sides; remove to hot platter and Artichoke squares #2 Saute the onion and garlic in marinade from 1 jar of artichoke hearts. Beat the eggs and add bread crumbs, artichoke hearts (chopped), oregano, salt and pepper, Tabasco, onion and garlic mix, shredded cheddar cheese. Pour into a 9 x 13 inch or 7 x Tomatoes with pasta stuffing Wash the tomatoes. Slice off the tops, and scoop out the pulp with a small spoon. Chop the pulp and turn the tomatoes upside down on a rack to drain. Place the pulp in a strainer, and allow the juices to drain off. Meanwhile, boil the pasta in a pan of bo Scalloped corn deluxe Heat corn, sugar, lemon juice and water to boiling in Dutch oven or large kettle. Boil uncovered 2 minutes. Remove from heat; let stand 10 minutes. Cut enough kernels from ears to measure 2 cups. Heat oven to 350'. Melt 2 tablespoons butter o Braised beef with black beans, sausage and tomatoes Toss beef cubes with flour in a large zip lock bag. Coat thoroughly. In a 12-inch skillet, heat butter and oil. Saute half of beef cubes until brown. Remove with slotted spoon. Repeat with remaining beef. Combine 1/2 cup beans, onions, scallions, carro Chicken with tomatoes In a large skillet, heat oil. Saute onion and garlic until onion is clear. Add chicken and cook until brown. Add add remaining ingredients. Simmer for 30 minutes. Serve with rice. Food Exchanges per serving: 1/2 STARCH/BREAD EXCHANGE; (WITHO Fillet of beef, arugula, and artichoke crostini Preheat oven to 500F . Pat fillet dry, season with salt and pepper and in a small roasting pan roast in the middle of the oven for 23 minutes, or until it regesters 125F on a meat thermometer for rare meat. Transfer to a cutting board and let it cool. "rotel tomatoes" quart water into saucepan in advance, and mark on outside of pan, to help you judge) Freeze in 1 cup portions. This way you can adjust the hot peppers to suit yourself, and making small batches is so easy! Roasted artichoke and toasted pine nut ragout Poach the artichokes in water with lemon and salt. Drain and cool. Cut the artichoke hearts into quarters. Preheat the oven to 350 degrees. Roast the artichokes in a pan with 1 tablespoon butter and salt and pepper. Saute the garlic and shallots in 1 1/2 Roasted tomatoes SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, Ph.D., and Frances Towner Giedt, copyright 1993, ISBN #0-553-08760-6. Formatted into MM by Ursula R. Taylor. This is a useful side dish to have on a cold wintry night wh Ab fab artichoke dip/sandwich filling Marinate artichoke hearts with italian herbs and some balsamic vinegar. I myself add a teaspoon or so of olive oil (someone will be coming to measure me now, I'm sure). Stir artichoke hearts and rest of ingredients together. DON'T put in Broiled tomatoes (mexican) Many Mexican recipes call for tomatoes to be asados (roasted). Traditionally they are put onto a hot comal and cooked until the skin is wrinkled and brown and the flesh is soft right through--this takes about 20 to 25 minutes for an 8 ounce tomato. Howev Marinated tomatoes Place tomato slices in serving bowl. Combine remaining ingredients and pour over tomatoes. Toss lightly. Chill for 1 hour or longer before serving. Pasta w/ smoked mozzarella, asparagas & dried tomatoes #2 Soak dried tomato strips in the cup of warm water for 3-5 min until they begin to soften. Drain and reserve the liquid. Heat 5" of water to boiling in large saucepot. Add the asparagus and cook 3 min. until tender but still crisp. Remov Cannellini with dried tomatoes and herbs Saute onion and garlic in some broth until softened. Add remaining broth and other ingredients and heat through. Smoked trout & hearts of palm salad Artichoke & leek pizza Directions Place a pizza stone, baking tiles or an inverted baking sheet on the lowest rack of a cold oven; preheat for 30 minutes to 500 degrees F or the highest setting. For each of the artichokes, peel away and discard the tough outer leaves, snapping Low-calorie spinach pasta with sun-dried tomatoes Pour boiling water to cover the sun dried tomatoes. Allow to stand for 10 min. Drain and cut into pieces. (Discard the water.) In a blender container, combine the milk, cottage cheese, garlic, salt, pepper, red-pepper flakes, and Parmesan che Creamy scalloped yukon spuds Spread half of the sliced potatoes in the bottom of a greased baking dish. In a medium bowl, combine remaining ingredients (except potatoes) and pour half the mixture over the first layer of potatoes. Repeat layers of potatoes and mixture. Co Sliced tomatoes with pesto dressing 1. In blender or food processor, combine vinegar, basil, garlic, salt, sugar, cheese, and oil. Whirl or process until smooth and well combined. Let stand at room temperature for 1 to 2 hours to blend flavors. Stir well with a whisk or fork before using. Chicken with corn and tomatoes 1. In a skillet over medium-high heat, add 1 tablespoon hot oil. 2. Cook chicken 10 minutes or until browned. Remove from heat, set aside and spoon off fat. 3. Stir in remaining ingredients and heat to boiling. 4. Return the chicken breasts Slowcooker scalloped potatoes and ham Combine the potatoes, onion, cheese and ham in a slow cooker. Stir together the mushroom soup and water in a small bowl until well mixed; pour over potato mixture in slow cooker. Cover pot. Cook on high heat for 4 hours or until the potatoes are t Halibut with capers, tomatoes, and olives Serve the fish and sauce over couscous. Sprinkle fish with salt and pepper. Dredge in flour. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add fish and saut until lightly browned and just opaque in center, about 4 minutes per side.