16 tomato marinated served Recipes

tomatoes, garlic, sea salt, pepper, grey goose vodka (or equivalent quality vodka), tabasco sauce (optional), parsley (garnish ), lemon pepper seasoning (served in high ball), toothpick (placed in shot glass)

ripe tomatoes, chopped in large pieces, salad oil, vinegar, salt, dried basil (or 4 tsp. fresh, chopped ), dried tarragon (or 1 tsp. fresh, chopped ), black pepper, head lettuce (for serving, your favorite )

water, cider vinegar, salad oil, garlic clove, minced, salt, whole black peppercorn, dried thyme, dried oregano, dried chervil, bay leaf, crushed, fresh parsley, chopped, button mushrooms, whole, bell pepper, cut into rings, red onion, thinly sliced, artichoke hearts, drained (optional), tomatoes (optional), butter lettuce leaves (if serving as a salad)

grain rice, olive oil, leeks, thinly sliced (white part only ), zucchini, coarsely grated, garlic cloves, crushed, chopped fresh mint, chopped dill, eggs, beaten, marinated feta cheese, drained, crumbled, sliced red onion , and, tomato, to serve

chicken thighs (about 6-8), salt & freshly ground black pepper, to taste, olive oil, garlic cloves, minced, diced tomatoes with basil oregano and garlic, marinated artichoke hearts, sugar (to taste), feta cheese, fresh oregano or basil, to garnish, cooked pasta, to serve

ready-to-serve salad greens, grape tomatoes, green onions, thinly sliced, marinated quartered artichoke hearts, drained and coarsely chopped, crumbled feta cheese, sweet yellow pepper , cut into thin strips, pitted greek olives, halved, sunflower kernels, italian salad dressing

uncooked rotini pasta (spiral pasta), butter or 1/4 cup margarine, shallots, minced, flour, ready-to-serve chicken broth, sliced fresh mushrooms, shredded swiss cheese, chopped cooked chicken, marinated artichoke hearts, drained, sun-dried tomato packed in oil, drained, chopped, chopped fresh parsley

tomatoes , quartered lengthwise, seeds and membranes removed, fresh thyme sprigs, garlic cloves, unpeeled, olive oil, coarse sea salt, tomatoes, fresh thyme sprigs, garlic cloves, unpeeled, coarse sea salt, more) olive oil, all purpose flour, fine sea salt, chilled unsalted butter (preferably european style), cut into 1/2-inch cubes, egg yolks, water, room temperature, egg yolk, beaten with 1 tsp water to blend (for glaze), loosely packed assorted mixed greens, including arugula and frisee, extra-virgin olive oil, fine sea salt, parmesan cheese, shaved with vegetable peeler (about 1/2 cup), fresh basil leaves

red capsicum, green capsicum, sun-dried tomatoes, marinated mushrooms, marinated feta, crumbled, pine nuts, toasted, fresh oregano, coarsely chopped, fresh rosemary, coarsely chopped, fresh lemon juice, garlic cloves, finely chopped, olive oil, crusty bread, to serve, mixed salad green, to serve

grain rice, olive oil, leeks, thinly sliced (white part only ), zucchini, coarsely grated, garlic cloves, crushed, chopped mint, chopped dill, eggs, beaten, marinated feta cheese, drained and crumbled, sliced red onion, to serve, tomato, to serve

olive oil (approx ), sun-dried tomato packed in oil, drained (from the jar marinated in olive oil), fresh basil, fresh parsley, garlic cloves, chopped, scallions, chopped, red pepper flakes, sugar, salt and pepper, goat cheese, crostini toast rounds (to serve on )

portobello mushroom cap, balsamic vinegar, salt and freshly ground black pepper, olive oil , plus 1/2 cup, plus 1/2 cup, fresh basil leaves , torn, fresh thyme , leaves picked, eggplant, sliced, kosher salt, red bell pepper, diced, plus 1 large, top removed and seeded, sweet onion, diced, garlic, finely chopped , plus 1, diced plum tomatoes, diced asparagus , plus 1/2 cup, white wine , plus 1/2 cup, cooked rice, italian bread crumbs, white beans, rinsed and drained, lemon, juiced

ruby tuesday s chicken quesadillas, chicken breast, italian dressing, flour tortilla, margarine, shredded monterey jack/cheddar cheese, tomatoes, diced, jalapeno peppers, diced, shredded lettuce, diced tomatoes, sour cream, salsa, place chicken breast in a bowl with enough italian dressing to, coat ; allow to marinate 30 minutes, refrigerated. grill marinated, chicken until done in a lightly oiled pan. cut into 3/4 pieces, aside ., brush 1 side of tortilla with margarine and place in frying pan, over medium heat. on 1 half of tortilla , add cheese, tomatoes , peppers, and cajun seasoning in that serving. make, spread to the edge of the half. top with diced chicken, fold empty tortilla side on top , and flip over in pan so that, cheese is on top of chicken. cook until very warm throughout ., pan to serving plate and cut into six equal wedges, on 1 side of plate. on the other side put lettuce , topped with, tomatoes , and then topped with sour cream. serve your, favorite salsa in a small bowl on the side .

loaves unsliced italian bread (1 lb. each), olive oil or 1/4 cup vegetable oil, garlic cloves, minced, deli roast beef, sliced mozzarella cheese, fresh basil leaves, tomatoes, thinly sliced, sliced salami, marinated artichoke hearts, drained and sliced, ready-to-serve salad greens, roasted deli chicken, onion, thinly sliced, salt, pepper