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Fideo
Side Dish Mexican

Fideo

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil in a saucepan over medium-high heat. Add fideo; cook and stir until golden brown and toasted.
  3. 3 Add 1 cup water and 1/2 of the tomato sauce to fideo.
  4. 4 Season with chili powder, cumin, and garlic salt; stir to blend.
  5. 5 Bring to a boil and cook until liquid has almost evaporated.
  6. 6 Stir in remaining 1/2 cup water and remaining tomato sauce. Cover and cook over medium heat until fideo is tender and sauce thickens, about 10 minutes.

By TINYANT1

New York System Hot Wiener Sauce II
Side Dish American

New York System Hot Wiener Sauce II

3.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in the onions and garlic. Cook and stir until onions are tender. Mix in tomato sauce, chili powder, beef bouillon, cumin and white sugar. Cover and reduce heat to simmer. Simmer 20 minutes before serving hot over frankfurters.

By Lindsay

Rio Grande Especial
Side Dish Mexican

Rio Grande Especial

4.4

Prep
5 min
Cook
50 min
Total
55 min

Instructions

  1. 1 Cook and stir ground beef in a large skillet over medium-high heat until the beef is crumbly and completely browned, 7 to 10 minutes. Stir water, tomato sauce, tomato paste, green chilies, instant rice, sugar, chili powder, garlic, oregano, cumin, and salt together with the cooked ground beef.
  2. 2 Reduce heat to low, place a cover on the skillet, and cook mixture at a simmer until the flavors have blended and the beef is very tender, about 40 minutes.

By Kim Grant

Simple Spanish Rice
Side Dish European

Simple Spanish Rice

4.4

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Heat oil in a skillet over medium heat. Add rice, onion, and bell pepper; cook and stir until vegetables are slightly tender and rice is lightly browned, 7 to 10 minutes.
  2. 2 Stir in diced tomatoes, vegetable juice, tomato sauce, water, sugar, lemon juice, salt, and black pepper; bring to a simmer, then reduce heat to medium-low, and simmer until liquid is absorbed, about 20 minutes more.

By Julie Gurganus

Spicy Spanish-Style Rice
Side Dish American

Spicy Spanish-Style Rice

4.7

Prep
10 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt butter in a pot over medium-low heat. Stir rice, jalapeño, green onion, and garlic together in the melted butter until rice is completely coated with butter. Add chili powder, cumin, salt, chipotle chile powder, and cayenne pepper; cook and stir until fragrant, about 1 minute.
  3. 3 Stir chicken stock and tomato sauce into rice mixture. Bring to a simmer, cover the pot, reduce heat to low, and simmer for 20 minutes.
  4. 4 Turn heat off and leave pot covered on the burner for 8 minutes. Remove cover and fluff rice with a fork.
  5. 5 Transfer rice to a platter and sprinkle chopped green onion on top.

By John Mitzewich

Mexican-Style Pork and Beans
Side Dish Mexican

Mexican-Style Pork and Beans

5.0

Prep
25 min
Cook
80 min
Total
105 min

Instructions

  1. 1 Sprinkle pork with salt and black pepper. Cook bacon in a large Dutch oven over medium heat until crisp and well browned; transfer to paper towel-lined plate, reserving 1/4 cup drippings in pot.
  2. 2 Brown pork pieces in bacon drippings over medium-high heat, 3 to 5 minutes per side. Work in batches; transfer browned pieces to a plate as they brown. Transfer all pieces back to pot, along with accumulated juices. Stir in onion, serrano pepper, broth, and tomato sauce. Bring to a boil, then reduce heat to medium-low or low to maintain a low simmer. Simmer, covered, 1 hour.
  3. 3 Stir in beans and cactus; simmer, uncovered, until heated through, 20 minutes more. Stir in bacon. Serve over rice and garnish with avocado and cilantro.

By Allrecipes Member

Pasta e Fagioli (Pasta and Beans)
Side Dish Italian

Pasta e Fagioli (Pasta and Beans)

4.6

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat olive oil in a large saucepan over medium heat. Add onion, celery, garlic, parsley, Italian seasoning, pepper flakes, and salt; cook and stir until onion is translucent, about 5 minutes.
  3. 3 Stir in chicken broth, tomato sauce, and tomatoes. Reduce the heat to low and simmer for 15 to 20 minutes.
  4. 4 Add pasta and cook until tender, about 10 minutes.
  5. 5 Stir in undrained beans and cook until heated through, 3 to 4 minutes.
  6. 6 Serve hot and enjoy!

By Star Pooley

Greek Tomato Rice
Dinner Greek

Greek Tomato Rice

4.6

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Heat oil in a saucepan over medium heat and cook onion and garlic until soft and translucent, about 3 minutes. Add rice; cook and stir until lightly toasted for 2 minutes. Add chicken broth, tomato sauce, parsley, salt, and pepper; bring to a boil.
  2. 2 Cover and reduce heat to low. Cook until all the liquid is absorbed and rice is done, about 20 minutes.

By vpecchia

Spinach and Rice (Spanakorizo)
Dinner Greek

Spinach and Rice (Spanakorizo)

4.3

Prep
5 min
Cook
45 min
Total
50 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium-high heat. Add onions; sauté until soft and translucent. Add spinach; cook and stir for about 3 minutes. Pour in water and tomato sauce; bring to a boil. Season with parsley, dill, salt, and black pepper. Stir in rice, reduce heat to low, and simmer uncovered until rice is tender, 20 to 25 minutes. Add more water if necessary.

By Kathy Bezemes Walstrom

Greek Stew
Dinner Greek

Greek Stew

4.6

Prep
15 min
Cook
85 min
Total
100 min

Instructions

  1. 1 Prepare a Dutch oven or large pot with cooking spray. Heat 1 tablespoon olive oil in Dutch oven over medium heat. Cook and stir onion and garlic in hot oil until onion soft and translucent, about 5 minutes. Remove onion mixture to a bowl.
  2. 2 Heat remaining olive oil in the pot again over medium heat. Cook chicken in hot oil, turning a few times, until browned, about 5 minutes.
  3. 3 Pour wine over the chicken; bring to a simmer and cook until chicken is no longer pink in the center, about 15 minutes.
  4. 4 Stir onion mixture, tomato sauce, black pepper, lemon juice, hot pepper sauce, and cinnamon with the simmering chicken; bring to a boil, reduce heat to low, place a cover on the pot, and cook at a simmer until the chicken is easily pulled apart, about 1 hour.

By Craig Chandler

Grecian Green Beans in Tomato Sauce
Dinner Greek

Grecian Green Beans in Tomato Sauce

4.4

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Place green beans in a pot, and mix in lemon juice, onion, olive oil, tomatoes, tomato sauce, parsley, water, salt, pepper, and bay leaf. Cook 45 minutes over medium heat, occasionally stirring, until sauce is thickened. Remove bay leaf before serving.

By Lori A

Lamb Stew with Green Beans
Dinner Greek

Lamb Stew with Green Beans

4.6

Prep
30 min
Cook
90 min
Total
120 min

Instructions

  1. 1 Heat oil in a large pot over medium heat. Saute onion and celery until golden. Stir in lamb, and cook until evenly brown. Stir in tomato sauce and water. Reduce heat, and simmer for about 1 hour.
  2. 2 Stir in green beans. Season with parsley, mint, dill, cinnamon, sugar, salt and pepper. Continue cooking until beans are tender.

By Kathy Bezemes Walstrom

Beefy Vegetable Soup
Soup Greek

Beefy Vegetable Soup

3.0

Prep
50 min
Cook
90 min
Total
140 min

Instructions

  1. 1 In several large kettles, combine the first seven ingredients. Add water to cover. Add tomato sauce and broth.
  2. 2 In other large skillet, cook ground beef and onions until meat is browned and crumbly, about 5 minutes. Drain. Add to vegetable mixture. Season with salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until celery is tender.

By Allrecipes Member

Lamb Feta Peppers
Dinner Greek

Lamb Feta Peppers

4.5

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Heat oil in a medium skillet over medium heat, add onion and cook for four minutes until soft. Stir in garlic and cook one minute.
  3. 3 Slice tops off peppers and remove seeds. Stand peppers upright in a a 9x12-inch baking dish.
  4. 4 In large bowl, combine onion mixture, dill, salt, allspice and pepper. Mix in rice and lamb, fold in feta cheese. Stuff peppers with mixture.
  5. 5 Mix tomato sauce with water, lemon juice and sugar. Pour half over peppers, and half over bottom of dish. Cover with foil.
  6. 6 Bake in the preheated oven for 45 minutes. Uncover and continue baking 15 minutes, basing occasionally with sauce, until a meat thermometer inserted in center of filling reads 160 degrees F (70 degrees C).

By Taseia

Greek Lamb Stew
Dinner Greek

Greek Lamb Stew

4.5

Prep
15 min
Cook
140 min
Total
155 min

Instructions

  1. 1 Heat the olive oil in a large, heavy bottomed pot over medium-high heat. Season the lamb with salt and pepper, add to the pot, and cook until deeply browned, about 5 minutes on each side. Stir in the onions and garlic, and cook until lightly browned, about 2 minutes.
  2. 2 Pour the wine into the pot, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the tomatoes, tomato sauce, lamb stock, lemon zest and juice, oregano, cinnamon, and bay leaf. Bring back to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lamb is very tender, about 1 1/2 hours. Stir in the green beans and cook until they are tender, about 20 additional minutes.
  3. 3 Remove the bay leaf and any bones from the stew. Garnish stew with chopped fresh parsley.

By nickysmama

My Big Fat Greek Baked Beans
Dinner Greek

My Big Fat Greek Baked Beans

4.5

Prep
15 min
Cook
105 min
Total
600 min

Instructions

  1. 1 Place corona beans in a large bowl. Cover with a generous amount of water and let soak, 8 hours or overnight.
  2. 2 Drain beans into a pot. Add 3 quarts fresh water and bay leaves. Bring to a boil, stir, and reduce heat to medium. Simmer until just tender but not too soft, 45 to 60 minutes.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Drain beans and spread into a large casserole dish. Add red onion, garlic, tomato sauce, tomato paste, honey, 1/2 cup dill, olive oil, salt, pepper, cayenne, vinegar, and water. Mix until well combined. Place the dish onto a lined baking sheet to catch any spills.
  5. 5 Bake in the preheated oven until top is bubbling and caramelized and beans are soft, about 1 hour. Check periodically and add more water if casserole is too dry.
  6. 6 Stir casserole and smooth the top. Garnish with feta cheese and 1 tablespoon dill.

By John Mitzewich

Authentic Greek Moussaka
Dinner Greek

Authentic Greek Moussaka

4.7

Prep
30 min
Cook
95 min
Total
170 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. Let sit for 30 minutes to 1 hour so the salt can draw out any bitterness.
  3. 3 Meanwhile, to make bechamel sauce: Heat milk in a saucepan almost to a boil. Melt butter in a skillet over medium heat. Whisk in flour until a smooth paste forms. Lower heat and gradually pour in hot milk, whisking constantly until bechamel sauce thickens. Season with salt. Remove from heat and allow to cool slightly.
  4. 4 Rinse eggplant slices under cold running water. Squeeze out liquid and pat dry with paper towels.
  5. 5 Whisk egg yolks into the cooled bechamel.
  6. 6 Heat 3 tablespoons olive oil in a large skillet and cook eggplant slices in batches until each side is lightly browned, about 3 minutes per side. Drain on a large plate lined with paper towels.
  7. 7 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with olive oil. Heat remaining 4 tablespoons olive oil in a large skillet over low heat. Cook grated onion until soft, about 4 minutes. Add garlic and cook for 1 minute. Increase heat to medium-high and add ground beef. Cook and stir until browned and crumbly, about 5 minutes. Season with allspice, sugar, cinnamon, salt, and pepper.
  8. 8 Stir in tomato sauce and bring to a simmer. Cook until all excess liquid has evaporated and mixture appears dry, 15 to 20 minutes. Stir in parsley and remove from heat. Allow to cool slightly, then stir in the egg white.
  9. 9 Arrange a layer of eggplant in the prepared baking dish. Cover eggplant with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese. Cover with remaining eggplant and sprinkle another 1/3 of Parmesan cheese on top. Pour bechamel sauce over the top and sprinkle with remaining Parmesan cheese.
  10. 10 Bake in the preheated oven until the top of the moussaka is set and golden, 45 minutes to 1 hour. Remove from oven and let rest at room temperature for 10 to 15 minutes before slicing and serving.

By Diana Moutsopoulos

Moussaka
Dinner Greek

Moussaka

4.7

Prep
45 min
Cook
60 min
Total
105 min

Instructions

  1. 1 Lay eggplant slices on paper towels; sprinkle lightly with salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels.
  2. 2 Warm olive oil in a skillet over high heat. Fry eggplant until browned, 2 to 3 minutes per side. Drain on paper towels; set aside.
  3. 3 Melt 1 tablespoon butter in a large skillet over medium heat. Stir in ground beef, onions, and garlic; season with salt and black pepper. Cook and stir until beef is browned, 8 to 10 minutes.
  4. 4 Add parsley, fines herbs, cinnamon, and 1/4 teaspoon nutmeg. Pour in tomato sauce and wine; mix well. Simmer for 20 minutes. Allow to cool, then stir in beaten egg.
  5. 5 Scald milk in a saucepan over medium heat.
  6. 6 At the same time, melt 1/2 cup butter in a large skillet over medium heat.
  7. 7 Whisk flour into butter until smooth. Lower heat; gradually pour in scalded milk, whisking constantly until it thickens. Season béchamel sauce with salt and white pepper.
  8. 8 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  9. 9 Arrange a single layer of eggplant in the prepared baking dish.
  10. 10 Cover eggplant with meat sauce, then sprinkle 1/2 cup Parmesan cheese on top. Cover with remaining eggplant and sprinkle another 1/2 cup cheese on top.
  11. 11 Pour béchamel sauce on top and sprinkle with remaining 1/4 teaspoon nutmeg. Cover with remaining cheese.
  12. 12 Bake in the preheated oven until bubbly and browned, about 1 hour.
  13. 13 Let moussaka cool briefly to make it easier to slice. Serve and enjoy!

By PEGGY AYSCUE

Tomutter Pasta
Dinner

Tomutter Pasta

4.3

Prep
Cook
Total

Instructions

  1. 1 In a large pot with boiling salted water cook pasta until al dente. Drain.
  2. 2 Meanwhile, in a small saucepan mix together the tomato sauce and butter. Simmer for 1 or 2 minutes.
  3. 3 Combine the cool and drained pasta with the tomato sauce. Cool for 5 minutes and serve.

By Isabel Anderson

Joyce's Simple Pizza Sauce

Joyce's Simple Pizza Sauce

4.8

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Stir tomato sauce, sugar, basil, Italian seasoning, and minced onion together in a saucepan over medium heat; bring to a simmer, reduce heat to low, and cook for 10 minutes.

By AdoptK9

Harissa-Spiced Tomato Sauce

Harissa-Spiced Tomato Sauce

3.0

Prep
5 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine tomato sauce, harissa, olive oil, garlic paste, caraway seeds, and coriander in a saucepan. Bring to a simmer over medium-low heat.
  2. 2 Simmer until sauce has started to thicken, 5 to 10 minutes. Remove from heat and let sit for 15 minutes for flavors to develop.

By YOLANDA

Deconstructed Stuffed Pepper Casserole
Dinner

Deconstructed Stuffed Pepper Casserole

4.7

Prep
20 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place cauliflower in the bowl of a food processor; pulse until it resembles rice grains. Don't process too much or it will get mushy. Transfer to a dry skillet and heat over low heat to cook out any moisture.
  3. 3 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
  4. 4 Add riced cauliflower, tomato sauce, and bell peppers to the meat; mix to combine. Transfer mixture to a casserole dish and sprinkle with Cheddar cheese.
  5. 5 Bake in the preheated oven until golden brown, 45 minutes to 1 hour.

By txtinbuddies

Elbows and Ground Beef
Dinner

Elbows and Ground Beef

4.2

Prep
Cook
30 min
Total
30 min

Instructions

  1. 1 Cook pasta according to package directions. Drain.
  2. 2 In a Dutch oven, brown ground beef over medium heat. Add chopped onion, and cook until onion is soft. Add green pepper and tomato sauce; cook until pepper is soft.
  3. 3 Serve sauce over pasta.

By Luann Charity

Spicy Barbequed Chops

Spicy Barbequed Chops

4.0

Prep
15 min
Cook
10 min
Total
45 min

Instructions

  1. 1 In a large bowl, mix the tomato sauce, barbeque sauce, Worcestershire sauce, vinegar, mustard, and brown sugar. Place the lamb chops into the mixture, and marinate in the refrigerator at least 20 minutes.
  2. 2 Preheat an outdoor grill for high heat.
  3. 3 Cook the lamb chops about 10 minutes on the prepared grill, turning frequently and basting often with the marinade. The internal temperature of the chops should reach a minimum of 145 degrees F (63 degrees C).

By SARAH1984