36 layered tomato vegetable Recipes

olive oil, chopped red bell pepper, chopped green bell pepper, chopped red onion, chopped seeded anaheim chile or 1 (4.5-oz) can chopped green chiles, drained, minced fresh cilantro, dried oregano, chili powder, ground cumin, no-salt-added tomato juice, black beans, drained, cannellini beans or other white beans, drained, shredded reduced-fat monterey jack cheese, shredded reduced-fat sharp cheddar cheese, vegetable cooking spray, flour tortillas, cilantro sprigs (optional)

self-rising flour, grated beef suet or 6 oz vegetable suet, salt, cold water, to mix, braising steak , trimmed of fat, flour, tomato puree, onion, peeled and chopped, dried herbs or 1 tbsp chopped fresh mixed herbs, beef stock, salt, pepper

black bean chili , recipe follows, minced jalapeno , or to taste, chopped seeded ripe tomato, grated cheddar, sour cream, shredded lettuce, chopped green onions, ripe avocado, peeled , seed removed, and diced, minced fresh cilantro, tortilla chips, for dipping, dried black beans, vegetable oil, chopped yellow onions, chopped garlic, jalapeno, stemmed, seeded and chopped, bay leaf, chili powder, ground cumin, essence , recipe follows, water, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

drained canned corn, vegetable oil, chopped onion, minced garlic, chopped sweet red pepper, chopped sweet green pepper, pasta sauce, dried basil, chili powder, ground cumin, canned black beans, rinsed and drained, white kidney beans, rinsed and drained, shredded light mozzarella cheese, shredded light cheddar cheese, grated parmesan cheese, flour tortillas

boneless pork butt in 1 piece, trimmed of all but a thin layer of fat, whole head garlic , un-peeled, cut crosswise in 1/2, black peppercorns, bay leaves, salt, masa ( cornmeal flour), water, heaping tbsp baking powder, salt, vegetable shortening, boiled and cooled, whole dried california chiles, whole dried new mexico chiles, whole dried pasilla chiles, tomatoes, garlic, salt, cumin seeds, salt, water (stock saved from boiling chiles and tomatoes), vegetable shortening, all-purpose flour, dozen dried corn husks, green olives, potatoes, peeled and cut into small pieces, carrot sticks, peeled and cut into small pieces

zucchini , quartered lengthwise, summer squash , quartered lengthwise, tomatoes (roma ), asparagus spears, trimmed, red bell pepper, cored, seeded and quartered, yellow bell pepper, cored, seeded and quartered, red onion, quartered and layers separated (optional), fresh basil, finely shredded (chiffonade), thyme leaves, fresh, fresh parsley, fresh, chopped, vegetable broth (can use chicken broth if you prefer), olive oil, israeli couscous, balsamic vinegar, garlic, finely minced, dijon mustard, salt and pepper, extra virgin olive oil

eggplants (white ones are nice but any will do), olive oil, lemon juice, balsamic vinegar, salt and pepper, lean ground beef, egg, breadcrumbs, textured vegetable protein, cumin, ground ginger, hot pepper flakes (more if you like it hot, less if you don tsp), canned tomato sauce, tomatoes, sliced

olive oil, chopped red bell pepper, chopped green bell pepper, chopped red onion, chopped seeded anaheim chilies or 1 (4 1/2 oz) can chopped green chilies, drained, minced fresh cilantro, dried oregano, chili powder, ground cumin, no-salt-added tomato juice, black beans, drained, cannellini beans or 2 (15 oz) cans other white beans, drained, shredded reduced-fat monterey jack cheese, shredded reduced-fat sharp cheddar cheese, vegetable oil cooking spray, flour tortillas, fresh cilantro stem (optional)

white onion, vegetable oil, ground beef, salt, freshly ground black pepper, cinnamon, corn, sliced salami, fresh tomatoes, oregano, gouda cheese shredded, breadcrumbs, butter

ground beef, sliced potatoes, sliced carrots, sliced green bell peppers, sliced onion, sliced tomatoes, cooked rice

light sour cream, light cream cheese, softened, miracle whip light, knorr vegetable soup mix, hot salsa, green chilies, chopped, light cheddar cheese, green onion, chopped, tomatoes, seeded and chopped, black olives, chopped, shrimp, chopped

seedless cucumber, kosher salt, low-fat greek yogurt, feta cheese, crumbled, garlic, minced, chopped fresh mint, freshly ground black pepper, vine ripe or plum tomatos, diced, red onion, diced, pitted black olives , such as kalamata or nicoise, coarsely chopped, warm pita bread and/or root vegetable chips (such as terra chips), for serving, copyright 2012 television food network , g.p. all rights reserved.

saffron strand, basmati rice, whole red masoor lentils or 1/4 cup puy lentils, vegetable oil, onions, thinly sliced, whole cinnamon sticks, whole cardamom pods, fresh gingerroot, finely grated, garlic, crushed, tomatoes, chopped, green chilies, halved, garam masala, ground cumin, turmeric powder, red chili powder, ground lamb, plain yogurt, fresh coriander leaves, chopped, mint leaves, chopped, potatoes, peeled and chopped into small pieces that are 1/4 cm thick

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.