Tomatoes recipes

This is a delicious dish, though the name is a little strange,

A very healthy take on pad-thai, full of antioxidants and healthy fats.

A convoluted version of Muffaletta salad inspired the the New Orleans sandwich of the same name. Based on a recipe by that Guy on Food Network; a dressed up pasta salad that's packed with loads of punchy flavors and textures then served in Bibb lettuce cups.

Southwest bread Gilroy: a rustic yeasted loaf packed with black beans, corn, cilantro, Anaheim chiles, and garlic. Hearty Southwest-style artisan bread that eats like a meal.

Low-fat chicken fajitas with five peppers: red, yellow, green bell peppers plus jalapeno and black pepper. Lime and cumin marinated, served in whole wheat tortillas.

A spicy but scrumptious casserole made with green chili peppers, old cheddar cheese and succulent ground beef.

Paprika is an excellent spice in this recipe, giving the chicken incredibly delicious flavour.

Rostbraten mit Pilzfulle, a classic German flank steak rolled around a mushroom, onion and herb stuffing, braised with bacon in mustard-kissed beef gravy. A rustic, old-world Sunday dinner centerpiece.

Texas-style competition chili with cubed beef, pork, beer, mole, and masa harina. Slow-simmered for three hours with bold spice and no beans. Built for heat lovers.

Slow-roasted beef tenderloin paired with wine-simmered mushrooms and zesty Texas Caviar made with black-eyed peas, cilantro and picante sauce. A Lone Star showstopper that feeds a crowd.

A delicious marsala recipe made with shredded zucchini, spinach and banana peppers. Tastes great when served over basmati rice.

Cincinnati-style chili with ground beef, cinnamon, allspice, cumin, and tomato paste simmered 2 to 4 hours, served over vermicelli with cheddar and raw onion.

Traditional German sauerbraten with bottom round beef marinated 3-4 days in vinegar, then braised with red wine, beef stock, and tomato puree. A tangy, fork-tender roast with rich gravy.

Polpettone Italian stuffed meat steaks sandwich ham and melted mozzarella between two herbed beef-and-veal patties, breaded crisp, then baked under tomato sauce and more cheese. The Italian-American answer to chicken cordon bleu.

A bold black bean chili loaded with 3 pounds of lean ground beef, green chilis, and an unexpected spice blend of dry mustard, celery seed, and cumin seed. Thick, meaty, and built for feeding a hungry crowd.

Mulligatawny soup blends chickpeas, root vegetables, and coconut milk with turmeric, coriander, and fresh chili. Pureed silky-smooth and brightened with lemon at the finish.