12 freezer tomato juice Recipes
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extra lean ground turkey and9 Moreextra lean ground turkey, green chilies or 1 medium green bell pepper, chopped, onions, chopped, petite diced tomatoes , with juice, canned chili type beans, drained (kidneys, black beans, pintos), canned corn, minced garlic, salt, chili powder, cumin30 min, 10 ingredients
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very ripe tomatoes and11 Morevery ripe tomatoes, cooking onions or 2 medium spanish onions, vegetable oil, garlic, minced, jalapeno peppers or 1 can diced green chilis, sweet green peppers (or mix of green and red), tomato paste, white vinegar or 1/4 cup cider vinegar or 1/4 cup lime juice, paprika, granulated sugar, salt, cayenne pepper1 hour 25 min, 12 ingredients
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chopped onion, chopped celery and12 Morechopped onion, chopped celery, chopped sweet red or green pepper, jalapeno peppers, seeded and finely chopped, garlic cloves, minced, olive oil, tomatoes, peeled, seeded and chopped (about 6 cups), tomato paste, lime juice, white vinegar, honey, sugar, salt, dried basil25 min, 14 ingredients
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Freezer Salsaonion, finely chopped, celery, finely chopped and10 Moreonion, finely chopped, celery, finely chopped, sweet red pepper, finely chopped, garlic cloves, minced, olive oil, tomatoes, peeled, seeded and chopped (about 6 cups), tomato paste, lime juice, white vinegar, honey, salt, dried basil1 hour , 12 ingredients
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Freezer Salsafresh poblano chilies or green anaheim (also called calif... and6 Morefresh poblano chilies or green anaheim (also called california or new mexico) chilies, fresh jalapeno chilies, ripe tomatoes, rinsed (or peeled, if desired), cored, and chopped, onions (1 lb. total), chopped, minced fresh cilantro, lime juice, salt7 ingredients
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Byerly's Revised Freezer Spaghetti Saucelean ground beef brown/drain fat, dried parsley and11 Morelean ground beef brown/drain fat, dried parsley, chppd onion, chppd or minced fresh garlic, worcestire sauce, tomato sauce here can use fresh tomatoes, tomato paste, juice, pepper, oregano, vinegar, brown sugar, chili powder13 ingredients
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Bloody Mary's: Tyler Florence Stylelimes , juice of, celery seed and9 Morelimes , juice of, celery seed, horseradish (grated fresh or prepared horseradish), tomato juice, chilled, hot sauce, worcestershire sauce, kosher salt & freshly ground black pepper, peppar vodka , chilled in the freezer, stalk celery , for serving, cucumber, spears for serving, fresh cilantro, for garnish15 min, 11 ingredients
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Poblano Chile Casserole With Corn And Cheesepoblano chile casserole with corn and cheese and24 Morepoblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.20 min, 25 ingredients
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