Type what you have

Ingredients

• ✓ tomato puree
• water
• green onion
• red pepper flake
• long grain white rice
• catfish fillet
• salt
• pepper

Instructions

1. 1 In a large pot, combine the tomato puree, water and green onions. Season with red pepper flakes. Set over medium heat and bring to a boil. Add rice and cook until tender, about 30 minutes. Add fish and simmer for 20 minutes. Season with salt and pepper.

By KIRSTIANNA

Ingredients

• ✓ tomato puree
• potato
• onion
• carrot
• kidney bean
• soy sauce
• bay leaf
• water
• green bean
• corn kernel
• basil
• garlic
• olive oil
• parmesan cheese
• salt
• pepper

Instructions

1. 1 In a large pot over high heat, combine the potatoes, onion, carrot, beans, tamari OR soy sauce, bay leaf and water. Bring to a boil and reduce heat to low. Simmer for 20 minutes, or until vegetables are tender. (Note: Add water as necessary to cover vegetables.)
2. 2 When the soup is done, add the beans and corn and simmer for an additional 5 minutes. To make sauce, in a blender or food processor, combine the basil, pureed tomatoes, garlic, oil, Parmesan cheese and salt and pepper to taste. Blend until smooth, stir this sauce into the soup and serve.

By Emily Idlewild

Ingredients

• ✓ tomato puree
• small shell pasta
• black pepper
• brown sugar
• olive oil
• molasses
• chicken soup base
• ketchup
• celery
• paprika
• chili powder
• mustard powder
• thyme
• bay leaf
• garlic
• onion flakes
• parsley
• ham bone
• water
• navy bean

Instructions

1. 1 Place dry beans into a saucepan and add water to cover by one inch. Bring to a boil, then remove from the heat, cover, and let stand for 1 hour. Drain and rinse beans.
2. 2 Pour 3 cups fresh water into a large pressure cooker. Add drained beans and ham bone, then stir in parsley, onion flakes, garlic, bay leaves, thyme, dry mustard, chili powder, and paprika. Seal the pressure cooker and heat to 15 pounds per square inch. Cook under pressure for 7 minutes; add 1 minute for every 1,000 feet above sea level. Remove from the heat and allow pressure to subside naturally.
3. 3 When the pressure has reduced, open the lid. Stir in 5 cups water, tomato purée, celery, ketchup, chicken soup base, molasses, olive oil, brown sugar, and cracked black pepper. Bring to a boil, then reduce the heat to low. Simmer until beans are tender, about 45 minutes. Stir in shell pasta and simmer until tender, about 15 more minutes.

By Sharon Hill

Ingredients

• ✓ tomato puree
• chicken broth
• cheese tortellini
• olive oil
• mild sausage
• onion
• garlic
• italian seasoning
• spinach

Instructions

1. 1 Pour 1 can broth into a small saucepan and add tortellini; bring to a boil. Cook tortellini until tender yet firm to the bite, about 5 minutes.
2. 2 Heat oil in a large stockpot over medium heat; cook and stir sausage, onion, garlic, and Italian seasoning until sausage is browned and crumbly, 5 to 10 minutes. Add tortellini-broth mixture, remaining can of broth, tomato puree, and spinach to sausage mixture; cover stockpot and simmer until flavors blend, about 30 minutes.

By Stephanie

Ingredients

• ✓ tomato puree
• olive oil
• onion
• tomato
• salt
• pepper

Instructions

1. 1 In a large skillet over medium heat, cook onion in olive oil until translucent. Stir in tomatoes, cook until juice begins to thicken. Stir in puree, salt and pepper. Reduce heat and simmer 15 minutes more, until rich and thick.

By Lima

Ingredients

• ✓ tomato puree
• ground beef
• onion
• potato
• water
• kidney bean
• chili powder
• salt

Instructions

1. 1 Heat a large saucepan over medium-high heat. Sauté beef and onion in the hot pan until onion is almost tender, about 5 minutes. Drain excess grease.
2. 2 Stir in potatoes, water, tomato purée, beans, chili powder, and salt; bring to a boil. Reduce heat to low and simmer until potatoes are tender, about 30 minutes. Add more water if a thinner chili is desired.

By Nena Charles

Ingredients

• ✓ tomato puree
• strawberry preserves
• red wine vinegar
• brown sugar
• chili powder
• red pepper flake
• cumin
• cayenne pepper
• black pepper
• kosher salt

Instructions

1. 1 Combine strawberry preserves, tomato puree, vinegar, sugar, chili powder, red pepper flakes, cumin, cayenne, and black pepper in a medium pot. Whisk to remove any lumps.
2. 2 Bring strawberry mixture to a slow simmer over medium-low heat. Cook until sauce evenly coats the back of a metal spoon and is glossy, about 30 minutes, whisking frequently; never allow the bottom of the pot to scorch. Season with kosher salt.
3. 3 Remove sauce from heat and let cool before transferring to a tightly sealed quart-sized container.

By alexisgoins

Ingredients

• ✓ tomato puree
• olive oil
• garlic
• water
• red wine
• salt
• sugar
• red pepper
• linguine pasta
• squid

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Stir in the garlic and cook until lightly brown. Stir in tomato puree, water, red wine, salt, sugar and crushed red pepper. Bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally
2. 2 Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
3. 3 Stir calamari into the tomato puree mixture. Continue to simmer approximately 15 minutes, until squid is opaque. Check frequently to avoid overcooking squid. Serve squid and sauce over cooked linguine.

By ELEANOR1052

Ingredients

• ✓ tomato puree
• olive oil
• garlic
• tofu
• red lentil
• cilantro
• vegetable broth
• almond milk
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a pressure cooker over medium-high heat and saute garlic until fragrant, about 1 minute. Add tofu and brown on all sides, about 5 minutes. Transfer tofu to a plate.
2. 2 Pour tomato puree, lentils, and cilantro into the pressure cooker, reserving 2 tablespoons cilantro for garnish. Stir in vegetable broth and 3/4 of the tofu.
3. 3 Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook on low heat for 23 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
4. 4 Remove 1 1/2 cups of lentils from pressure cooker with a slotted spoon and set aside. Add almond milk and puree soup with an immersion blender until smooth if desired. Season with salt and pepper. Add the reserved lentils and remaining tofu back to soup and mix. Ladle soup into soup bowls. Garnish with reserved 2 tablespoons cilantro.

By Tridelice

Ingredients

• ✓ tomato puree
• olive oil
• garlic
• water
• salt
• olive oil
• red chili flake
• spaghetti
• salt
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a pot over medium heat. Add garlic and sizzle until it starts to turn golden and fragrant, about 1 minute. Stir in tomato puree, water, and salt. Bring to a simmer on medium-high. Once simmering, reduce to low heat and keep warm.
3. 3 Pour olive oil into a large non-stick skillet over medium-high heat, season with chili flakes and heat until chili flakes start to sizzle, for 1 minute. Add raw spaghetti and toss until well coated with chili oil.
4. 4 Pour in about 3 cups of tomato broth and, using tongs, move pasta from side to side to evenly distribute tomato broth. Cook, occasionally moving pasta from side to side with tongs, all facing the same direction, until most of the broth has been absorbed or evaporated, and the spaghetti starts frying in the pan.
5. 5 Turn spaghetti over with tongs, and evenly arrange in the pan. Keep cooking until the pasta starts to brown, and even lightly chars.
6. 6 Add about 2 more cups of tomato broth, and repeat the process. Continue cooking until the spaghetti is as charred as you like , and cooked to your desired doneness. More broth can be added at the end of the process for a saucier version, as shown in the video, or it can be served relatively dry.
7. 7 Serve with a drizzle of olive oil and more chili flakes if desired.
8. 8 Enjoy!

By John Mitzewich

Ingredients

• ✓ tomato puree
• olive oil
• onion
• garlic
• tomato
• eggplant
• zucchini
• herbes de provence
• salt
• black pepper

Instructions

1. 1 Pour olive oil into a large pot over high heat. Add onions and garlic and sauté for 2 minutes. Reduce heat and add tomatoes, eggplants, zucchini, tomato purée, and herbes de Provence; season with salt and pepper. Cover and simmer for 30 minutes.
2. 2 Uncover and check the level of liquid in the pot. Continue cooking for 30 minutes, uncovered if there is too much liquid or covered if the amount of liquid looks right.

By stella

Ingredients

• ✓ tomato puree
• olive oil
• onion
• garlic
• salt
• black pepper
• red wine
• basil
• oregano
• butter
• sugar

Instructions

1. 1 Heat oil in a skillet over medium heat; stir in onion and garlic. Season with salt and pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
2. 2 Add tomato puree, red wine, basil, and oregano. Increase heat a touch and bring to a simmer. Cook until sauce reaches desired consistency, 1 1/2 to 2 hours. Stir in butter and sugar; simmer for 10 more minutes. Remove from heat, allow to cool, and refrigerate 8 hours to overnight.
3. 3 For a smooth sauce, remove onion and garlic pieces before spreading sauce on pizza crust. For a chunky sauce, use as is.

By JMOTT1

Ingredients

• ✓ tomato puree
• pinto bean
• water
• chili powder
• salt
• ground beef
• onion
• garlic
• chili powder
• salt
• bread crumb

Instructions

1. 1 Place the beans and water in a large pot. Bring to a boil, and cook until the beans are almost tender, about 1 1/2 hours. Season with 1 1/2 teaspoons of chili powder, and 1 1/2 teaspoons of salt.
2. 2 While the beans are cooking, crumble the ground beef into a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is tender and meat is browned. Drain off excess grease, and stir in the tomato puree, 1 tablespoon chili powder, 1 tablespoon salt and bread crumbs. Stir into the pot with the beans, adding more water if needed to achieve your desired thickness. Taste and adjust seasonings if you like before serving.

By Tonysgirl

Ingredients

• ✓ tomato puree
• olive oil
• potato
• red onion
• garlic
• ginger root
• turmeric
• cumin seed
• salt
• pepper
• coconut milk
• parsley

Instructions

1. 1 Heat the olive oil in a large skillet over medium-high heat. Cook the potatoes in the hot oil until browned on all sides, about 10 minutes. Remove from skillet and reserve.
2. 2 Reduce the heat to medium, and cook the onions in the skillet until translucent, 2 to 4 minutes. Stir the garlic, ginger, turmeric, cumin seeds, and salt and pepper into the onions. Cook until fragrant, about 1 minute. Return the potatoes to the skillet and cook until almost done, about 15 minutes.
3. 3 Pour the coconut milk over the potatoes; stir in the tomato puree and chopped parsley. Cook until potatoes are cooked through and sauce has thickened, about 5 additional minutes.

By Achieng

Ingredients

• ✓ tomato puree
• celery
• green onion
• onion
• flat leaf parsley
• red wine vinegar
• ketchup
• mustard
• worcestershire sauce
• vegetable oil
• paprika
• shrimp
• lettuce

Instructions

1. 1 In the container of a food processor, combine the celery, green onions, onion and parsley. Pulse until finely chopped. Add the vinegar, ketchup, tomato puree, mustard and Worcestershire sauce. Process until well blended, stopping to scrape down the sides a couple of times. With the food processor running, drizzle the oil in a steady stream, processing until blended. Stir in paprika. Transfer to a bowl, cover and refrigerate for 6 to 8 hours, or overnight.
2. 2 When ready to serve, stir the sauce, then pour over the shrimp and toss to coat. Serve on top of lettuce leaves.

By CYNTHIA

Ingredients

• ✓ tomato puree
• ground beef
• onion
• tomato sauce
• tomato paste
• black pepper
• ketchup
• brown sugar
• yellow mustard
• celery salt
• onion salt
• garlic salt
• parmesan cheese

Instructions

1. 1 Cook and stir ground beef and onion in a large pot until beef is no longer pink, about 10 minutes. Drain excess grease.
2. 2 Pour tomato sauce and tomato paste into the pot; season with pepper. Stir in tomato puree and ketchup. Add brown sugar, mustard, celery salt, onion salt, and garlic salt, stirring after each addition.
3. 3 Simmer sauce over medium-low heat, stirring frequently, until flavors combine, 30 to 45 minutes. Sprinkle in Parmesan cheese during the last 5 minutes of cooking.

By Michelle

Ingredients

• ✓ tomato puree
• olive oil
• onion
• green bell pepper
• mycoprotein
• garlic
• paprika
• tomato
• red wine
• oregano
• sugar
• salt
• pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium heat, and sauté the onion until tender, 5 minutes. Mix in green pepper and mycoprotein pieces, and sauté until pepper is tender, another 5 minutes. Mix in garlic and paprika.
2. 2 Stir tomatoes with their juice into the skillet. Mix in wine, oregano, and tomato purée. Bring mixture to a boil. Reduce heat to low, and simmer until thickened, about 25 minutes.
3. 3 Just before serving, stir in sugar and season with salt and pepper.

By ButtercupBento

Ingredients

• ✓ tomato puree
• olive oil
• onion
• garlic
• ground beef
• kidney bean
• tomato
• water
• green chile pepper
• chili powder
• salt
• cumin
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium-low heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add ground beef; cook and stir until browned, 8 to 10 minutes.
2. 2 Transfer beef mixture to a 6-quart slow cooker. Stir in kidney beans, diced tomatoes, tomato purée, water, green chile peppers, chili powder, salt, cumin, and black pepper.
3. 3 Cover the slow cooker. Cook on Low until flavors combine, 4 to 6 hours.
4. 4 Serve and enjoy.

By healthy girl

Ingredients

• ✓ tomato puree
• olive oil
• parsley
• pimento
• salt
• pepper
• tomato
• carrot
• celery
• garlic
• water
• lemon juice
• cod
• sugar

Instructions

1. 1 In a large saucepan, combine the parsley, pimento, salt, pepper, tomato sauce, and fresh tomatoes. Bring to a boil. Add carrots, celery and garlic. Cook until carrots are cooked, but still firm.
2. 2 Stir in a little water and juice of 1 lemon. Place fish into pan without stirring. Baste fish with liquid. Add sugar.
3. 3 When the fish is cooked, remove from heat. Let cool and serve cold

By Sara

Ingredients

• ✓ tomato puree
• water
• heavy cream
• ginger root
• cayenne pepper
• lemon juice
• cumin
• salt
• black pepper
• white sugar
• vegetable oil
• mustard seed
• garlic
• shrimp
• salt
• black pepper

Instructions

1. 1 Place tomato puree in a measuring cup. Add enough water to make a total measure of 1 cup; pour into a medium bowl. Stir in cream, ginger, cayenne pepper, lemon juice, cumin, 1 teaspoon salt, black pepper to taste, and sugar. Cover and refrigerate until needed.
2. 2 Heat oil in a large frying pan over medium-high heat. Add mustard seeds. As soon as they begin to pop, add garlic. Stir once and add shrimp. Cook and stir until shrimp turn opaque; sprinkle with salt and pepper to taste.
3. 3 Stir in pink sauce and heat gently without boiling; serve over hot cooked pasta or rice.

By MARBALET

Ingredients

• ✓ tomato puree
• vegetable oil
• sweet potato
• beet
• pumpkin
• cauliflower
• onion
• red bell pepper
• garlic
• curry powder
• cumin
• coriander
• turmeric
• sugar
• water

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add sweet potato and beet and fry until vegetables take on a little color, 3 to 5 minutes. Transfer to a large baking sheet with pumpkin.
3. 3 Roast vegetables on a low shelf in the preheated oven until soft, about 45 minutes.
4. 4 Meanwhile, place cauliflower florets in a saucepan, cover with water, and bring to a boil. Cook until soft but still firm, about 5 minutes. Remove from heat, run under cold water, and drain. Set aside.
5. 5 Heat remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add onion and fry until onion has softened and turned translucent, about 5 minutes. Add bell pepper and garlic and cook for another 2 minutes. Add curry powder, cumin, coriander, and turmeric; cook for 1 minute, stirring constantly to prevent burning. Add tomato puree and sugar and bring to a boil. Lower heat slightly, and simmer until sauce reduces, adding water as needed to maintain a thick consistency, about 20 minutes.
6. 6 Add reserved cauliflower and roasted vegetables to the reduced sauce, stirring carefully so vegetables maintain their shape. Heat until cauliflower is warm, 2 to 3 minutes.

By SteveT

Ingredients

• ✓ tomato puree
• olive oil
• onion
• garlic
• potato
• red lentil
• vegetable broth
• kidney bean
• corn
• paprika
• chili powder
• salt
• black pepper
• white sugar
• chive

Instructions

1. 1 Heat olive oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add potato and cook for 3 to 5 minutes. Stir in lentils. Pour in vegetable broth and simmer for 20 minutes. Add kidney beans, corn, and tomato puree. Bring to a boil; reduce heat, cover, and simmer until flavors combine, about 10 minutes. Season with paprika, chili powder, salt, pepper, and sugar.
2. 2 Divide chili among 4 bowls and sprinkle with chives.

By ortmannnicole888

Ingredients

• ✓ tomato puree
• pepper
• salt
• hot pepper sauce
• apple cider vinegar
• bay leaf
• water
• ham bone
• mustard powder
• worcestershire sauce
• maple syrup
• red pepper flakes
• thyme
• garlic
• bacon
• onion
• canola oil
• great northern bean

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onion and bacon, and cook until onions are tender and golden, about 5 minutes. Add garlic, thyme, and red pepper flakes to the skillet, and cook for 1 minute to blend flavors.
2. 2 Place soaked beans in a 3 1/2-quart or larger slow cooker. Stir in the onion and bacon mixture, maple syrup, tomato puree, Worcestershire sauce, and mustard powder. Bury the ham bone in the beans, and fill the slow cooker with enough hot water to cover the beans. Add bay leaf to the top.
3. 3 Cover and cook for 5 hours on High, or 10 to 11 hours on Low. Remove bay leaf and season with vinegar, hot sauce, salt, and pepper before serving.

By FINE2THCOMB

Ingredients

• ✓ tomato puree
• parsley
• white bread
• vegetable oil
• bittersweet chocolate
• bacon
• potato
• turnip
• leek
• onion
• carrot
• vegetable oil
• black pepper
• salt
• all-purpose flour
• mirepoix base
• rabbit

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Season rabbit bones with mirepoix base, and place in a 9x13 inch baking dish or similar. Roast for 30 minutes, or until browned and fragrant.
2. 2 Remove rabbit bones to a saucepan, and add enough water to cover by about 1 inch. Bring to a boil, then cook over medium-high heat until the liquid is reduced by half to provide a stock for the recipe. This will take up to 30 minutes depending on the size of your pan.
3. 3 Mix the flour, salt, and pepper. Coat rabbit pieces with the seasoned flour. Heat 1 tablespoon of oil in the dish used to bake the rabbit bones. Cook rabbit pieces over medium-high heat, or in the oven, just until evenly browned on the outside.
4. 4 Remove rabbit pieces, and add the carrots, onion, leek, turnip and potatoes. Add bacon, and if necessary, a little more oil. Place the rabbit pieces over the vegetables. Mix together your homemade rabbit stock and tomato puree; pour into the baking dish. Cover tightly with aluminum foil or a lid. Reduce the oven temperature to 350 degrees F (175 degrees C).
5. 5 Bake the rabbit casserole for about 1 hour, or until rabbit is cooked through. Adjust the seasonings to taste. If you wish to use the chocolate, mix it in at this time.
6. 6 Heat 2 tablespoons of oil in a large skillet over medium-high heat. Trim the crusts from the bread slices, and slice in half diagonally or into cubes. Fry bread in oil until lightly browned.
7. 7 Serve casserole in the pan, topped with fried bread (or croutons) and sprinkled with chopped parsley.

By DOSTANDEN

Ingredients

• ✓ tomato puree
• poblano pepper
• pinto bean
• cayenne pepper
• oregano
• cocoa powder
• water
• beer
• cinnamon
• black pepper
• paprika
• cumin
• garlic
• ancho chile powder
• salt
• onion
• ground beef
• vegetable oil

Instructions

1. 1 Place a large pot over high heat; drizzle in oil. Cook and stir ground beef, onion, and salt in hot oil until beef is crumbly and browned and any released liquid evaporates, about 4 minutes.
2. 2 Reduce heat to medium-high. Add chile powder, garlic, cumin, paprika, black pepper, and cinnamon. Cook and stir until mixture begins to darken, 3 to 4 minutes.
3. 3 Pour in beer. Add water, tomato purée, cocoa powder, oregano, and cayenne; stir well. Bring to a simmer; reduce heat to medium-low and cook for 30 minutes.
4. 4 Stir in beans and poblano pepper. Simmer until peppers are tender and flavors have blended, about 30 minutes; add more water if chili becomes too thick.
5. 5 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ tomato puree
• cherry tomato
• mushroom
• red onion
• yellow bell pepper
• red bell pepper
• bamboo skewer
• venison
• molasses
• honey
• liquid smoke
• rice vinegar
• ginger
• garlic
• brown sugar
• red pepper flakes
• black pepper
• mustard powder
• onion

Instructions

1. 1 Stir together onion, mustard powder, pepper, pepper flakes, and sugar in a large bowl. Add garlic, ginger, rice vinegar, liquid smoke, honey, and tomato puree; mix thoroughly. Toss venison with marinade, cover, and marinate in refrigerator 30 minutes to overnight.
2. 2 Preheat a grill for medium heat.
3. 3 Skewer the venison pieces, alternating with red pepper, yellow pepper, red onion, mushroom, and cherry tomatoes. Grill until the venison is no longer pink, about 15 minutes, depending on the grill. Alternatively, the kabobs may be baked in a preheated oven at 425 degrees F (220 degrees C) for about 10 minutes.

By SerenaBloom

Ingredients

• ✓ tomato puree
• parmesan cheese
• water
• chicken broth
• corn
• green bean
• potato
• carrot
• black pepper
• salt
• garlic powder
• parsley
• chili powder
• italian seasoning
• celery
• garlic
• green bell pepper
• onion
• cooking spray

Instructions

1. 1 Spray a large soup pot with cooking spray, and place over medium heat. Cook the onions, green pepper, garlic, and celery until the onions are translucent, stirring often, about 5 minutes; mix in the Italian seasoning, chili powder, dried parsley, garlic powder, salt and black pepper. Stir in the carrots, potatoes, green beans, and corn, mixing the vegetables with the seasonings, and add chicken broth and water.
2. 2 Bring the soup to a boil, and add tomato puree and Parmesan cheese; return to a boil, lower heat to a simmer, and cook until the green peppers, onions, and celery are tender, about 15 more minutes.

By MORWEN

Ingredients

• ✓ tomato puree
• salt
• elbow macaroni
• brown sugar
• dijon mustard
• molasses
• apple cider vinegar
• tomato paste
• red pepper flakes
• celery salt
• garlic powder
• onion powder
• chili powder
• garlic
• celery
• carrot
• bell pepper
• onion
• olive oil
• ground beef

Instructions

1. 1 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. Drain and discard grease; set aside.
2. 2 Heat oil in another skillet over medium-high heat. Saute onion, bell pepper, carrots, celery, and garlic in the oil until onions are soft and slightly translucent, 4 to 6 minutes. Add chili powder, onion powder, garlic powder, celery salt, and red pepper flakes and continue to saute until fragrant, 1 to 2 minutes. Add cooked ground beef, tomato puree, tomato paste, vinegar, molasses, mustard, and brown sugar. Bring to a boil; reduce to a simmer, cover, and let cook while preparing pasta.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until almost tender yet firm to the bite, about 6 minutes. Drain.
4. 4 Transfer macaroni to the Sloppy Joe sauce and continue simmering until noodles are tender and have absorbed the sauce, 5 to 7 minutes. Season with salt and serve.

By sealegs

Ingredients

• ✓ tomato puree
• mixed vegetable
• all-purpose flour
• bay leaf
• salt
• rosemary
• red pepper flake
• onion powder
• garlic powder
• black pepper
• worcestershire sauce
• sriracha sauce
• garlic
• cooking sherry
• beef bouillon granules
• italian seasoning
• water
• fire-roasted diced tomato
• russet potato
• onion
• ground beef
• olive oil

Instructions

1. 1 Heat oil in a large pot over medium heat. Add ground beef and onion; cook until beef is browned and onion is soft and translucent, about 5 minutes. Add potatoes, tomato purée, diced tomatoes, 12 cups water, Italian seasoning, beef bouillon, cooking sherry, garlic, Sriracha, Worcestershire sauce, black pepper, garlic powder, onion powder, red pepper flakes, rosemary, salt, and bay leaves to the pot. Bring to a boil.
2. 2 Mix flour with remaining 1 1/2 cups of water in a small bowl until a thin slurry is formed. Slowly pour flour mixture into the boiling soup, stirring constantly, until well combined. Continue to boil soup, stirring often, until it begins to thicken, about 3 minutes.
3. 3 Reduce the heat to a simmer and stir in frozen vegetables. Simmer, stirring occasionally, until potatoes and vegetables have cooked through, at least 20 minutes.

By SunnyDaysNora

Ingredients

• ✓ tomato puree
• heavy cream
• fenugreek leaf
• honey
• salt
• chili powder
• water
• green chile pepper
• garlic
• ginger
• garam masala
• butter
• garam masala
• butter
• ginger
• garlic
• olive oil
• yogurt
• salt
• chili powder
• lemon juice
• chicken breast

Instructions

1. 1 Make marinade: Place chicken in a nonporous glass dish or bowl. Add 1 tablespoon lemon juice, 1 tablespoon chili powder, and salt; stir to evenly coat chicken. Cover the dish and let marinate in the refrigerator for about 1 hour.
2. 2 Line a strainer with cheesecloth. Place yogurt in the strainer and allow it to drain for 15 to 20 minutes. Transfer drained yogurt to a medium bowl. Mix remaining 2 tablespoons lemon juice, oil, garlic paste, ginger paste, melted butter, remaining 1 tablespoon chili powder, and garam masala into yogurt until well combined. Pour yogurt mixture over chicken, cover the dish, and refrigerate once more to marinate for 3 to 4 hours.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Place chicken on skewers; arrange in a 9x13-inch baking dish.
5. 5 Bake in the preheated oven until almost cooked through, about 20 minutes.
6. 6 Make sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger paste, garlic, and green chile pepper. Sauté until tender, 2 to 3 minutes; stir in tomato purée, water, chili powder, and salt. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
7. 7 Remove par-cooked chicken from skewers and place into sauce in the pan. Continue cooking until chicken is no longer pink inside, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stir in cream until incorporated.

By Robert