|American Regional Cuisine|
|by The Art Institutes|
New England clam chowder . . . New Orleans gumbo . . . Southern fried green tomatoes .
1 - 10 of 69 for fresh tomato juice
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Blend tomatoes in ... salt. Strain if desired but not necessary to remove seeds. A squeeze of lemon juice enhances flavor. Add flaked yeast for Vitamin B.
Heat oil in ... until slightly reduced. Add the last 2 tbsp of cream at the last minute. Sprinkle with fresh basil. Serve over fusili or linguine pasta.
Mix all ingredients ... This makes 2 quart jars and will stay fresh in the refrigerator for about a week. But...it usually doesn't last that long. Enjoy.
In medium bowl toss scallions with lemon juice. Slice fresh mushrooms, lengthwise, through ... minutes. Stir in tomato mixture, cook 2 minutes longer. Serve with rice.
Cut tomatoes in ... for a great fresh taste. Good topping ... vegetable, don't forget to take into account your olive oil as part of your daily fat allowance.
Mix drained chopped tomato pulp with onions, ... and salt. Add fresh lime juice to taste. Heat ... using more or less peppers. Great as a dip for corn chips.
Use rubber gloves ... peppers!! Combine all ingredients - will keep fresh in refrigerator 2-3 weeks or pack in hot jars and process as for a jam-jelly recipe.
This salad was ... combination of garden fresh corn and lima ... with vinegar, lemon juice, sugar and ... crumbled bacon. Serves 10-12 as salad or side dish.
In lidded jar, ... pepper of Mexico. This fresh salsa is a great accompaniment to most Mexican dishes and is a tasty dip for tortilla chips. Makes 2 cups.
Chop tomatoes and ... Can be frozen, less or no Jalapenos can be added according to taste. A large can of tomatoes can be substitued, but fresh is best.
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