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    You are in: Home / Cookbooks / Too Many Tomatoes!
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    172 recipes in

    Too Many Tomatoes!

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    Creamy and delicious! The cashews make the sauce so creamy and the meals comes together so quick! Another one from Pinterest with credit going to Half Baked.

    Recipe #506885

    Ah Mexico! Such wonderful flavors come from there. Here is a quesadilla with goat's cheese, cottage cheese and mozzarella cheese, enhanced with spinach, tomato and cilantro, and of course, some jalapeno pepper!

    Recipe #354729

    Filled with a unique and spicy filling of chopped vegetables, Cheddar cheese, and seasonings. The filling was invented by Lulu, or Uncle Lawrence, and put in the cookbook Wraps, by a family member. Enjoy!

    Recipe #430182

    A Bolivian vegan recipe from Around the World. The salsa is also typical of Ecuador, Chile, Peru, and northern Chile. Enjoy!

    Recipe #307531

    In honor of the Caribbean island of the month, here is a great taste of de islands! This makes much more barbecue sauce than you need for a single chicken. It keeps well in the refrigerator. Adapted from the Cookin' & Grillin'.

    Recipe #229143

    A nice and tasty salad from Armenia. From the Art of Armenian and Middle Eastern Cooking.

    Recipe #504077

    From Vegetarian 100 Everyday Recipes cookbook, this is a great paella!

    Recipe #509751

    A yummy avocado salad with corn and tomatoes wrapped in lettuce! Healthy and delicious! Adapted from Living and Raw Foods.

    Recipe #327398

    Easy and pretty, not to mention delicious! Adapted from an avocado website.

    Recipe #239713

    I saw this on Food Network's The Best Thing I Ever Ate. Michael Simon was raving over it. It sounded so interesting I had to make it and just happened to have everything on hand(okay, I was out of cilantro, but didn't let that stop me). I didn't have the six pepper blend, but did have black, white and pink peppers, so used that in the pepper mill. This is very different from the traditional guacamole. The name of the episode, was the totally unexpected, after all. Adapted from Web Gangsta who recreated the recipe from Lopez Southwestern Kitchen in Cleveland, Ohio. http://thewebgangsta.com/index.php/2010/05/award-winning-recipe-for-cinco-de-mayo-guacamole-with-blue-cheese-and-bacon-inspired-by-food-network/

    Recipe #459477

    A delicious vegetarian sandwich that I can't get enough of!

    Recipe #242095

    There are directions in here to make a reuben sandwich with this brisket. So yummy! NOTE: This is important! You make 2 batches of the WET INGREDIENTS---one batch gets mixed with the dry ingredients--the 2nd batch is used as the braising liquid. This was copied directly from happyhealthlonglife.

    Recipe #498380

    From the Barefoot Contessa's What are Friends For episode, this is yummy good!

    Recipe #385941

    Even if you've never canned before, the ease and simplicity of using this sauce will encourage you to preserve its flavor with a boiling-water bath! Grab a jar off the shelf and dinner is ready in minutes! From Southern Living magazine. This would make a great gift, in a basket with pasta, a wooden spoon, some wine.....

    Recipe #74421

    Nov. 3, 2009, the cast and contestants from the NBC competition weightloss show The Biggest Loser harvested veggies from the White House Kitchen Garden with Food Initiative Coodinator Sam Kass, then went into the kitchen to "cook" it with Kass and Executive Chef Cris Comerford.

    Recipe #412044

    Inspired by the dish Red-Red from Ghana, this simple stew of tomatoes and black-eyed peas is traditionally served with fried plantains with variations all over Africa. Sauteéd bananas are a great substitute and the flavor combination, while unusual, is tasty and balanced. This recipe was inspired by Whole Planet Foundation microcredit clients.

    Recipe #456163

    Boom chakalaka! Born in the townships(probably Johannesburg) of South Africa(Sub-Saharan Africa), chakalaka is a simple, spicy dish of onions, tomatoes and often beans. It has been a staple for generations of black South Africans, and is a required condiment at South African braais, or barbecues. Chakalaka can be served hot or cold, over mealie pap, with slices of bread, or as a condiment for grilled meats. Adapted from whats4eats.

    Recipe #457217

    Use an assortment of your favorite olives in this dish. Served warm with thick slices of bread for dipping into the savory sauce, this becomes a hearty appetizer or side dish-almost a meal in itself!

    Recipe #98117

    A simple and light vegetarian meal. From Delicious Living magazine.

    Recipe #380082

    This is a vegetarian joloffe rice - the fresh vegetables added to the sauce can vary or be substituted with frozen mixed vegetables. This Cameroonian-style joloffe rice is made with coconut milk and in the Cameroons it is usually cooked with meat. Basmati rice, although not traditionally used, makes delicious joloffe and requires less liquid when cooking. From cdkitchen.

    Recipe #501717

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