|I Can Be a Chef (I Can Be Books)|
|by Ann Tomchek|
Explores the world of those who cook for a living, examining where they work and what they do in preparing meals for others.
1 - 10 of 2,480 for canned stewed tomatoes
Slice casings of ... ingredients except for tomatoes to Crockpot. Set ... pepper to taste. Can be served over ... substituted for dried for enhanced flavor.
Wash and soak ... olive oil. Add tomatoes and cook 10 ... of the lentils can be pureed into ... 337.94mg phosphorus, 6205.16IU Vitamin A, 16.05mg Vitamin C.
Combine flour, salt ... few minutes. Add tomatoes, water, bay ... before serving. The stew may be thickened ... be added to the broth for extra flavor.
Prepare BallŪ or KerrŪ jars and closures according to instructions found in package. Combine all ingredients in a large saucepot. Cover; cook 10 ...
Fill the quart jars with peeled tomatoes, add salt, ... and carrots. Seal and cook in water bath for 1 1/2 hours. Good for hot dishes, chilies, soups, etc.
Boil all vegetables but tomatoes until fully cooked. Mix cooked vegetables with tomatoes and put in jars. Pressure cook at 5 pounds for 10 minutes.
Mix all ingredients above and simmer 5 minutes. Put into scalded jars and seal (add no water). Put into pressure canner and process 25 minutes at 10 ...
Combine all ingredients; ... about 7 pints. Can be eaten as ... also. To serve: Add tablespoon butter, cubes or bread, corn starch or flour before heating.
Slice the onion ... dissolved bouillon cube, tomatoes, Enchilada sauce, ... remaining sauce on top and sprinkle with cheese. Bake at 350°F for 30 to 40 minutes.
Combine all ingredients in large pot, bring to boil and reduce to simmer. Cook for 3 hours and stir in 1 cup heavy cream or coconut milk before ...
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