Diced Tomato Greats: Delicious Diced Tomato Recipes, The Top 100 Diced Tomato Recipes

Jo Franks

Description

You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to Diced Tomato Greats for information and inspiration.

Everything is in here, from the proverbial soup to nuts: Almost Instant Mushroom Sauce with Fettuccine, Angelhair Pasta And Grouper, Asparagus Mushroom Salad With Basil Vinaigrette, Vegetable Barley Stew With Lentils, Vegetarian Pot Stickers With Dipping Sauce, Winter Portabella Mushroom Stew, Winter Vegetable Minestrone, Zuppa Osso Buco...and much much more!

This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan!

Diced Tomato Greats is packed with more information than you could imagine. 100 delicious dishes covering everything, each employing ingredients that should be simple to find and include Diced Tomato. This cookbook offers great value and would make a fabulous gift.

This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful.

The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them.

Yummy!!

Sujets

• Cuisine
• La cuisine et son histoire
• Cooking

Informations

• Publié par: Emereo Publishing
• Date de parution: 12 janvier 2013
• Nombre de lectures: 0
• EAN13: 9781486459452
• Langue: English

Extrait

Diced Greats

Copyright © 2013 Jo Franks

° ° ° ° ° Table of Contents

Table of Contents

Table of Contents .................................................................................................................... iii Preface .......................................................................................................................................... vi

Chapter 1 A-M ................................................................................................................................................. 1 Arugula Salad Orange Couscous and Citrus Vinaigrette.................................. 1 Asparagus Mushroom Salad With Basil Vinaigrette ......................................... 2 Athenian Pizza............................................................................................... 4 Baja Chicken Pasta Salad................................................................................ 4 Bajan Chicken Satays With An Exotic Fruit Salsa ............................................. 5 Baked Beans .................................................................................................. 8 Bananna-Papaya Fool .................................................................................... 9 Barbecue Quail w/ black eyed pea relish ........................................................ 9 Barley Salad ................................................................................................. 11 Basil-Potato Frittata ..................................................................................... 12 Bean & Bacon Soup ...................................................................................... 13 Bean And Vegetable Tostadas ...................................................................... 14 Beef And Black Bean Chili With Green Onion Corn Cakes .............................. 14 Beef and Eggplant Casserole ........................................................................ 16 Beef Fajita Salad in a Tortilla Basket ............................................................. 17 Beef Stew ..................................................................................................... 18 Belguim Waffles ........................................................................................... 18 Black Bean And Butternut Squash Tacos ....................................................... 20 Black Bean Chili Burgers............................................................................... 21 Black Bean Chili With Smoked Pork .............................................................. 22 Braised Whole Fillet of Salmon .................................................................... 23 Brandy And Orange Chicken Breasts Topped With Stuffed Shrimp ................ 26 Brazilian Chicken and Mushrooms ............................................................... 27 Brisket With Prunes ...................................................................................... 28 Brown Rice and Sweet Corn Salad................................................................. 29 Brunswick Stew ............................................................................................ 30 Burgoo ........................................................................................................ 31

iii

Buttermilk Sambar (moru Kuzhambu) .......................................................... 33 Cabbage Fruit Salad With Sour-cream .......................................................... 34 Cactus Pear Lemon-Ginger Penne ................................................................ 35 Caesar Salad ................................................................................................ 36 Cajun Fettucine ........................................................................................... 37 California Bean Sprout Salad ........................................................................ 38 Caponata ..................................................................................................... 40 Caribbean Guacamole .................................................................................. 41 Duck And Cover........................................................................................... 42 Duck Liver Terrine ....................................................................................... 43 Easy Chicken Sopa (Microwave) .................................................................... 44 Egg Salad Sandwiches .................................................................................. 45 Enchiladas Frescos....................................................................................... 45 Escudella De Pages (Country Stew) ............................................................... 47 Evil Jungle Prince Salsa................................................................................. 48 Extra-Easy Apple Streusel ............................................................................ 48 Fish Soup..................................................................................................... 50 Fried Polenta With Simmered Beef Sauce ...................................................... 51 Garden Lasagna ........................................................................................... 53 Gazpacho Shrimp and Artichoke Salad ......................................................... 54 German Hot Potato Salad ............................................................................. 55 Hush Puppies............................................................................................... 56 Italian Stuffed Meatloaf ................................................................................ 57 Jalapeno-Cheese Dip - Texas Style .............................................................. 58 Khoresh-E Morgh-O Alu (Chicken And Prune Stew) ...................................... 58 Kim Chee ..................................................................................................... 59 Klondike Baked Beans .................................................................................. 60 Lentil, Garbanzo Bean And Tomato Salad ..................................................... 62 Lumpia Shanghai ......................................................................................... 62 Lychee Nuts And Pineapple Chunks With Mango Sorbet ............................... 63 Macaroni Salad ........................................................................................... 64

Chapter 2 N-Z ................................................................................................................................................65 Nut-Stuffed Cabbage Rolls .......................................................................... 65 One Great Gumbo With Chicken And Andouille Sausage............................... 66 Orange Tapioca ........................................................................................... 67 Orange-Apricot Sweet Bread ........................................................................ 68 Paella........................................................................................................... 69 Pakistan Chicken Curry ................................................................................ 71 Pan-Roasted Squab With Salsify ................................................................... 71 Rainbow Trout And Scallop Mousse ............................................................. 73 Ravioli di Zucchine e Gamberi ...................................................................... 75

i

v

Table of Contents

Ravioli Soup................................................................................................. 76 Rice Pilaf with Chestnuts and Brussels Sprouts ............................................. 77 Rigatoni With Creamy Artichoke Sauce ......................................................... 78 Roast Chicken Goes Gourmet....................................................................... 79 Roast Lamb with Mint-Apple Couscous ........................................................ 80 Seafood Gazpacho ....................................................................................... 82 Shrimp Spring Rolls ..................................................................................... 83 Shrimp-And-Chicken Curry ......................................................................... 85 Sliced Tomato/Mozzarella/Garlic Bread Appetizer ....................................... 86 Smoked Chicken Roulade with Dried Fruits and Bourbon Sauce .................... 87 Sweet and Sour Pasta Salad .......................................................................... 88 Sweet Pea Guacamole .................................................................................. 89 Tamaramma Tuna........................................................................................ 89 Tandoori Turkey Kabobs.............................................................................. 90 Tangy Bavarian Pie ....................................................................................... 91 Turkey Chowder .......................................................................................... 92 Turkey Corn Chili......................................................................................... 93 Turkey Tonnato Salad .................................................................................. 94 Tuscan Vegetable Soup With White Beans & Fennel ...................................... 95 Vegetable Barley Stew With Lentils ............................................................... 96 Vegetable Filled Ravioli ................................................................................ 97 Winter Melon Soup, Simplified ..................................................................... 98 Winter's Day Stew ........................................................................................ 99 Index .......................................................................................................................................... 100

v

° ° ° ° ° Preface

Notice of Rights

All rights reserved. No part of this book may be reproduced or transmitted in any form by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher.

Notice of Liability

The information in this book is distributed on an "As Is" basis without warranty. While every precaution has been taken in the preparation of the book, neither the author nor the publisher shall have any liability to any person or entity with respect to any loss or damage caused or alleged to be caused directly or indirectly by the instructions contained in this book or by the products described in it.

Trademarks

Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. Where those designations appear in this book, and the publisher was aware of a trademark claim, the designations appear as requested by the owner of the trademark. All other product names and services identified throughout this book are used in editorial fashion only and for the benefit of such companies with no intention of infringement of the trademark. No such use, or the use of any trade name, is intended to convey endorsement or other affiliation with this book.

Jo Franks

vi

Chapter 1 A-M

Chapter 1: A-M

ARUGULA SALAD ORANGE COUSCOUS AND CITRUS VINAIGRETTE

6 servings Source:Diced Greats

1cupwater ⅔cupscouscous 2 large oranges, divided 1 medium mango, diced

2tablespoonsfresh basil, chopped 2tablespoonschopped fresh chives 1teaspooncumin 3tablespoonstoasted pine nuts 2 bunches clean arugula ***CITRUS VINAIGRETTE*** 1 large orange ¼ medium grapefruit

½ medium lime ½ medium lemon

½cupextra virgin olive oil 2tablespoonschampagne or white vinegar 3tablespoonssoy sauce ½teaspoonhot chili sauce or red, pepper sauce

20 pink peppercorns 1teaspoonfresh ginger, finely chopped 5tablespoonsfresh cilantro leaves 1teaspoonsalt, (opt)

Measure water into 1 2-cup glass measure. Microwave on high 3 minutes, or until boiling. Stir in couscous, cover with plastic wrap and let stand 5 minutes. Fluff with fork.

1

Diced Greats

Peel and segment oranges over a large stainless steel bowl to catch excess juice; reserve segments for garnish. After segmenting oranges, squeeze juice from core and membranes into bowl.

Add mango, basil, chives, cumin, pine nuts and couscous; toss to combine. Pack mixture into six individual 1/2 cup molds.

Arrange arugula wagon-wheel fashion on six large plates. Unmold couscous in center of plate. Garnish with reserved orange sections. Drizzle with Citrus Vinaigrette.

CITRUS VINAIGRETTE:

Peel orange, grapefruit, lime and lemon. Cut each into segments over a large stainless steel bowl to catch excess juices. Carefully dice segments, cutting not crushing them.

Add oil, vinegar, soy sauce and chilli sauce to fruit juices in bowl; whisk to blend.

Add peppercorns, ginger, cilantro, diced fruit and salt; stir to combine Makes about 1 1/4 cups.

ASPARAGUS MUSHROOM SALAD WITH BASIL VINAIGRETTE

6 servings Source:Diced Greats

½lb.Crimini mushrooms (brown caps) 1lb.Fresh asparagus ½ Medium red onion ¼cupDiced tomato

2

⅛cupItalian parsley 12 Cup-shaped radiccio leaves Grated romano cheese Salt/pepper to taste Basil Vinaigarette Artichoke fritters

Chapter 1: A-M

-BASIL VINAIGARETTE- T Dijon mustard Egg yolk Shallots, chop fine Garlic clove, chop fine 1/2 c Extra-virgin olive oil oz Fresh lemon juice oz Balsamic vinegar 1/2 c Finely chopped basil Salt/pepper to taste

-ARTICHOKE FRITTERS- 1/2 lb Artichoke hearts, cooked -and diced Eggs, separated t Baking powder Green onions, chopped, green - parts only T Grated lemon peel 1/2 c Flour T Cornstarch c Peanut or corn oil for -frying Salt/pepper to taste

Salad: Slice mushrooms paper-thin. Blanch asparagus (drop into boiling water for 1-2 minutes, plunge into ice-cold water, drain and chill). Cut asparagus diagonally into 1" pieces. In a large bowl, mix mushrooms, asparagus, onion, tomato, parsley and vinaigrette, season with salt/black pepper and chill. To assemble, mound mushrooms salad mixture into radicchio cups and place on salad platter. Garnish each plate with 3 warm fritters. Sprinkle fritters with grated Romano.

Vinaigrette: In a blender or food processor, combine mustard with egg yolk, shallots and garlic; whip until well-blended. Slowly add olive oil through blender cap in a thin, steady stream. Add lemon juice, vinegar and basil. Season with salt/pepper.

Artichokes: Place artichoke hearts in a large bowl and stir in egg yolks and baking powder. Add green onion. Fold in lemon peel. Mix in flour, salt and pepper. In a separate bowl, beat egg whites and cornstarch together until peaks form. Fold egg whites into the artichoke mixture. Heat oil to 360 deg℉ With a tablespoon, drop half- dollar sized of batter into oil. Fry until golden brown. Remove fritters, drain and assemble as above.

3

4

The chicken breast should be boneless, skinless and weigh about 3/4. You should use 1 6-oz package of diced mixed fruit. There should

Heat 2 tablespoons oil in large skillet over medium heat. Add diced eggplant, a little at a time, and cook until golden brown, adding remaining oil as needed. Drain eggplant on paper towels. Add red pepper and cook until tender-crisp.

Drain on paper towels. Separate pita breads, pulling completely apart into halves. Arrange on baking sheet, cut sides up. Spread tablespoons spaghetti sauce on each pita bread half. Top with some of eggplant, red pepper, pepperoni and onion slices. Bake at 400℉ 5 minutes.

6 servings Source:Diced Greats

ATHENIAN PIZZA

¾lbs.Chicken Breast 6ouncesDried Mixed Fruit 1cupRing Macaroni Or Orzo, Raw 1cupJicama, Cubed 2 Green Onions/Tops, Sliced

Diced Greats

½cupMayonnaise Or Salad Dressing 2tablespoonsSour Cream Or Plain Yogurt 1teaspoonRed Chiles, Ground ¼teaspoonSalt

6 servings Source:Diced Greats

1 ½cupsPrepared spaghetti sauce 2 ½ouncesPepperoni, sliced 1 sm Onion, thinly sliced

3tablespoonsOil 12 sl Eggplant (thin), diced 1 lg Red bell pepper, diced 6 Pita breads

BAJA CHICKEN PASTA SALAD