90 with parmesan tomato salsa Recipes

whole wheat linguine or 250 g other pastas, of your choice, bacon, chopped, mushrooms, sliced, hot chili peppers, seeded,deveined and chopped, dried basil, sun-dried tomatoes packed in oil, drained & chopped, mild salsa, your choice, salt & pepper, parmesan cheese

whole egg, egg whites, chopped spinach, chopped fresh tomato, sliced mushrooms, garlic, salt and pepper, grated parmesan cheese, salsa

ground beef, diced onions, bacon fat (optional), diced tomatoes, kidney beans, drained and washed, boston baked pork and beans, cumin powder, chili powder, black pepper, salt, water, cornmeal, grated parmesan cheese, salsa, plain yogurt, sour cream, chopped chives, shredded cheddar cheese

eggplants, vegetable oil or peanut oil, minced green onions, minced peeled fresh ginger, garlic cloves, minced, chili-garlic sauce, golden brown sugar, soy sauce, rice vinegar, fresh lemon juice, tomatoes, seeded, chopped, chopped fresh cilantro, oriental sesame oil, parmesan pita crisps

fresh and juicy tomatoes, chopped (preferrably vine-ripened), garlic, minced, onion, chopped, button mushrooms, sliced, hot sauce, dried oregano, dried basil, fresh parsley, water, your favourite cooked salsa, chicken breasts, cooked and diced or 1 cup quorn pieces (vegetarian substitute), olive oil, fresh ground black pepper, parmesan cheese, pasta

yellow bell pepper, chopped onion, chopped seeded plum tomato, sliced fresh basil, chopped fresh parsley, fresh lemon juice, capers, extravirgin olive oil, salt, shredded peeled potato, grated fresh parmesan cheese, chopped fresh parsley, chopped fresh chives, salt, divided, freshly ground black pepper, red snapper or other firm white fish fillets, olive oil, divided

salsa, water-packed artichoke hearts, drained and chopped, shredded monterey jack cheese, shredded cheddar cheese, grated parmesan cheese, eggs, beaten, sour cream, chopped fresh tomato , sliced ripe olives and minced chives (optional)

salsa, water-packed artichoke hearts, rinsed, drained and chopped, shredded monterey jack cheese, shredded cheddar cheese, grated parmesan cheese, eggs, lightly beaten, sour cream, chopped fresh tomatoes , sliced ripe olives and minced chives, optional

spinach ravioli, olive oil (make up with oil from the capsicum), pine nuts, sun-dried tomatoes, thinly sliced, roasted red capsicums, drained and thinly sliced, fresh parsley, finely chopped, fresh mint, finely chopped, balsamic vinegar, shaved parmesan cheese

olive oil, onions, chopped, tomato sauce, tomato, chopped, salt (or to taste), pepper (or to taste), bacon, chopped, ham , julienned, spanish sausages, sliced thin, chopped mushroom, stock, pasta , such as spaghetti, fettuccine, tagliatelle, etc. (pre-cooked weight), water for cooking pasta, grated cheddar cheese (or parmesan)

lightly packed chopped fresh cilantro, grated parmesan , romano, or dry jack cheese, olive oil, chopped fresh ginger, garlic, lemon juice, salt, baked pizza crust (16 oz., 12 in. wide ), thick tomato salsa, shredded jack cheese, sliced ripe olives, drained, canned sliced jalapenos, drained, firm-ripe avocado (6 oz.), peeled, pitted, and sliced

ears of corn, olive oil, portobello mushrooms, caps only, sliced 1/3 inch thick, kosher salt and freshly ground pepper, garlic cloves, thinly sliced, chopped flat-leaf parsley, water, instant polenta, freshly grated parmesan cheese, unsalted butter, monterey jack cheese , cut into twelve 2-by-1/4-inch sticks, vegetable oil, for the grill, hot sauce or tomato salsa, for serving

boneless chicken breast halves, salt and pepper, marinated artichokes, drained and halved, fresh mushrooms, sliced, garlic, minced, cream of chicken soup, peeled diced tomatoes, drained, dry white wine, parsley flakes, grated parmesan cheese, diced peaches, fresh or frozen, black beans, drained and rinsed, cooked corn, chopped green onion, chopped fresh cilantro, chopped fresh parsley, chopped fresh basil, fresh lemon juice, sugar, salt and pepper, romaine leaf

fettuccine pasta, zucchini, peeled and sliced lengthwise, carrots, peeled and sliced lengthwise, tomatoes, peeled, seeded, and chopped, black olives, pitted and quartered, extra virgin olive oil, parmesan cheese, grated, hot red pepper , pickeled, minced (or red pepper flakes), garlic cloves, minced, fresh ground black pepper , to taste

olive oil, ground beef, scallions, thinly sliced, garlic cloves, finely chopped, parmesan cheese, freshly grated, fresh thyme leaves, salt and pepper (plenty or to taste), tomatoes, chopped, white wine (or red ), fresh rosemary, chopped, sugar, salt, pepper

salsa, no-salt-added tomato sauce, shredded carrots, shredded zucchini, sliced fresh mushrooms, chopped green onions, garlic clove, minced, canola oil, carton (15 oz) reduced-fat ricotta cheese, grated parmesan cheese, shredded part-skim mozzarella cheese, egg substitute, dried basil, jumbo pasta shells, cooked and drained

salsa, artichoke hearts chopped, parmesan cheese grated, monterey jack cheese shredded, sharp cheddar cheese shredded, eggs, sour cream, tomato wedges, parsley sprigs

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.