Results 41 - 50 of 78 for canned tomato relish

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Add all ingredients to crock pot and cook on high until cheese is melted. Serve warm with tortilla chips.

Wash pinto and baby lima beans and soak overnight in baking soda water. Drain and replace with fresh water and cook together until beans are tender: ...

Saute vegetables. Add to beans along with rest of ingredients. Simmer, add water if needed. Whirl briefly in a food processor if you want to.

Grind tomatoes and onions together. Add salt and cover with water, let stand 10 minutes. Drain well. Add: Cook 15 minutes. Seal while hot.

Saute garlic in oil in medium-size nonstick saucepan until lightly browned, 1-2 minutes. Stir in onion and red pepper flakes; saute for 3 minutes, ...

Bring tomatoes to a quick boil, then simmer and stir 10 minutes. Add the pectin, pineapple and seasonings. Bring to a hard boil, stirring constantly. ...

Bring the above ingredients to a boil. Simmer for 1 hour.

Medium cut all ingredients except corn in food processor or grinder. Put all ingredients in enamel kettle, bring to boil, stir constantly. Simmer ...

In large bowl, ... or pack in pint sized jars for holiday giving. Drain and serve as relish. Store in refrigerator one to two weeks. Makes about 11 cups.

Mix all ingredients together. Chill to combine flavors. Serve with tortilla chips or use as a relish on quesadillas or other mild Mexican foods.

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