Type what you have

Ingredients

• ✓ tomato paste
• spaghetti
• tomato sauce
• cinnamon
• vegetable oil
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and stir in tomato sauce, tomato paste, cinnamon, oil, salt and pepper. Transfer to prepared dish.
3. 3 Bake in preheated oven for 1 hour, or until top is crunchy.

By Mike

Ingredients

• ✓ tomato paste
• butter
• onion
• paprika
• red lentil
• bulgur
• vegetable stock
• cayenne pepper
• mint
• lemon
• mint

Instructions

1. 1 Melt butter in a large saucepan over low heat. Cook onions in hot butter until golden brown, about 15 minutes.
2. 2 Stir paprika, lentils, and bulgur into onions to coat with butter.
3. 3 Add tomato paste, vegetable stock, and cayenne pepper; bring to a boil and cook until soft and creamy, about 1 hour.
4. 4 Crumble dried mint leaves into soup; stir and remove from heat.
5. 5 Ladle into bowls and garnish with lemon slices and fresh mint to serve.

By Genevia Jensen

Ingredients

• ✓ tomato paste
• chorizo sausage
• mushroom
• onion
• tomato
• chicken broth
• bread
• butter
• baking soda
• egg
• queso fresco
• mexican crema
• crema fresca

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir chorizo with mushrooms and onion in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard fat.
2. 2 Combine diced tomatoes, chicken broth, and tomato paste in a Dutch oven over medium heat. Bring to a simmer and stir in the chorizo mixture and most of the crema, reserving a small amount to drizzle on top later. Cover and let simmer, stirring occasionally, until stew is the texture of a thick chili, at least 30 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Lightly butter both sides of the bread slices and place on a baking sheet.
5. 5 Toast in the preheated oven, turning bread halfway, for 10 minutes.
6. 6 Fill a pot with water and add baking soda. Bring to a boil. Add eggs and boil for exactly 5 minutes and 45 seconds. Remove eggs and immediately place into an ice water bath to stop the cooking process. Remove shells.
7. 7 Place eggs into the chorizo stew to re-warm them. Top with queso fresco and drizzle with the remaining crema. Serve in bowls with pieces of toasted bread.

By Cynthadeltorro

Ingredients

• ✓ tomato paste
• butter
• onion
• garlic
• ground beef
• tomato juice
• water
• chickpea
• fettuccine
• salt
• black pepper
• mustard
• dill
• cilantro
• chili paste
• lemon juice

Instructions

1. 1 Melt butter in a large pot over medium heat. Cook onions in butter until they begin to soften, about 10 minutes; stir in garlic and cook for one minute. Add ground beef and cook until beef loses its pink color, 10 to 15 minutes, stirring occasionally to break up lumps. Stir in the tomato paste, tomato juice, water, and garbanzo beans. Season with salt, pepper, dry mustard, dill, cilantro, chili paste, and lemon juice. Bring to a boil, then reduce heat to low. Simmer uncovered 30 minutes.
2. 2 Increase heat and bring mixture to a low boil; add fettuccine, reduce heat to medium-low and cook until fettuccine is tender, about 10 minutes. Adjust seasonings adding more chile paste, salt, or lemon juice as desired. If soup seems too thick, thin with a little water.

By Sumaia Cooks

Ingredients

• ✓ tomato paste
• cumin
• cauliflower
• all-purpose flour
• egg
• garlic
• cumin
• salt
• milk
• vegetable oil

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; add 2 teaspoons cumin to boiling water. Cook cauliflower florets, working in batches, in boiling water until cooked but still crisp, 1 to 2 minutes. Remove with a slotted spoon and cool on a plate.
2. 2 Blend flour, egg, garlic, 1 teaspoon cumin, tomato paste, and salt in a blender or food processor until batter is smooth; thin with milk as needed.
3. 3 Heat oil in a deep skillet to 350 degrees F (175 degrees C).
4. 4 Dip cauliflower florets in batter; fry battered cauliflower in hot oil, working in batches, until cauliflower is golden and crispy, 6 to 8 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.

By Marmar

Ingredients

• ✓ tomato paste
• freekeh
• vegetable broth
• water
• olive oil
• paprika
• cumin
• turmeric
• salt
• black pepper

Instructions

1. 1 Rinse and drain freekeh. Place freekeh in a bowl with enough water to cover; soak for 10 minutes. Drain.
2. 2 Stir vegetable broth, water, and olive oil together in a large pot; bring to a boil. Stir freekeh, tomato paste, paprika, cumin, turmeric, salt, and black pepper into vegetable broth mixture; bring mixture to a boil.
3. 3 Reduce heat to medium-low and simmer freekeh mixture, stirring occasionally, until most of the liquid is absorbed, about 1 hour. Remove freekeh from heat and let rest for 5 minutes. Fluff with a fork.

By Nesreen

Ingredients

• ✓ tomato paste
• olive oil
• onion
• jalapeno pepper
• tomato
• kidney bean
• cumin
• curry powder
• salt
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium heat; cook onion, stirring occasionally, until translucent, about 5 minutes.
2. 2 Stir in jalapeño pepper; cook and stir until softened, about 5 more minutes.
3. 3 Mix in tomato and tomato paste; stir well to combine. Pour in kidney beans with their liquid; stir in cumin and curry powder. Bring to a boil, reduce heat to medium-low, and simmer until beans are hot and sauce has thickened, about 15 minutes.

By AiyahM

Ingredients

• ✓ tomato paste
• water
• beef stew meat
• water
• turnip
• salt
• black pepper
• lemon juice
• maple syrup
• sugar
• rice

Instructions

1. 1 Bring 6 cups water to a boil in a large pot; cook stew meat in the boiling water until cooked through and water has completely evaporated, 30 to 45 minutes, skimming off any accumulated fat from top as needed.
2. 2 Stir tomato paste into the cooked stew meat until coated, 1 to 2 minutes. Add 4 cups water, turnips, salt, and black pepper; bring to a boil. Mix lemon juice, maple syrup, and sugar into stew meat mixture; reduce heat to medium and simmer until reduced, 30 to 40 minutes. Serve over cooked rice.

By HESANTONE

Ingredients

• ✓ tomato paste
• white kidney bean
• pimento sauce
• garlic
• onion
• lemon juice
• cumin
• olive oil
• salt
• pepper
• beef broth

Instructions

1. 1 Combine soaked beans, tomato paste, pimento sauce, garlic, onions, lemon juice, cumin, olive oil, salt, and pepper in a slow cooker crock. Mix together until beans are coated. Pour in beef broth and top off with enough water to completely cover bean mixture.
2. 2 Cook on High until beans are tender and liquid is thickened, about 6 hours. It should not be soupy.

By Ani

Ingredients

• ✓ tomato paste
• ground beef
• carrot
• onion
• green onion
• green chile pepper
• garlic
• seasoning salt
• flour
• water
• egg roll wrapper
• vegetable oil

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly. Remove beef from the skillet.
2. 2 Sauté carrot, onion, green onion, chile pepper, and garlic in the same skillet over medium heat until tender. Stir in tomato paste and season with seasoning salt. Stir in browned beef until well combined.
3. 3 Stir together flour and water in a small bowl until a watery paste is formed. Lay an egg roll strip on a clean work surface. Place a teaspoonful of meat mixture in the front part of strip. Starting from the right front corner, fold over to the left. You've started the triangle shape. Continue back and forth (making a triangular shape) until there is no more wrapper. Seal wrapper closed with paste. Continue this process until all of the strips and meat mixture are used.
4. 4 Heat oil in a large pot over high heat. Fry egg rolls in hot oil until crisp and golden. Drain on a paper towel-lined plate.

By Raffaella

Ingredients

• ✓ tomato paste
• ground beef
• parsley
• green onion
• butter
• salt
• black pepper
• white rice
• cabbage
• green bell pepper
• eggplant
• zucchini

Instructions

1. 1 Combine ground beef, 2 1/2 cans of tomato paste, parsley, green onion, butter, salt, and pepper in a large bowl.
2. 2 Before adding uncooked rice, rinse until water runs clear; this keeps the rice from becoming sticky. Add rice after rinsing and mix contents until blended well.
3. 3 Bring a pot of lightly salted water to a boil; add cabbage. Boil until just tender enough to fold, 2 to 3 minutes. Drain and set aside.
4. 4 Meanwhile, hollow out bell peppers, eggplants, and zucchini.
5. 5 Stuff hollowed vegetables with meat mixture. Set in a large pot (pack vegetables together so there isn't much room in between them). Fill cabbage leaves with 3 to 4 tablespoons of leftover meat mixture and set in the pot with the other vegetables. Pour water in the pot on top of the vegetables until almost covered. Stir in remaining tomato paste. Weigh down the food by placing a heavy, heat-proof plate on top.
6. 6 Bring water to a boil; reduce heat to medium and cover the pot. Let cook for 1 hour. Drain half of the water in the pot (leave heavy plate until done cooking) and recover, reducing heat to a simmer, and allow to slow cook for 1 hour more. Serve warm and enjoy!

By danicaj1987

Ingredients

• ✓ tomato paste
• yogurt
• lemon juice
• olive oil
• garlic
• cumin
• coriander
• salt
• black pepper
• red pepper flakes
• chicken breast

Instructions

1. 1 Whisk yogurt, lemon juice, olive oil, tomato paste, garlic, cumin, coriander, salt, pepper, and red pepper flakes together in a bowl. Mix in chicken strips. Cover bowl with plastic wrap and place in the refrigerator to marinate, 8 hours to overnight.
2. 2 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Remove chicken from the bowl and arrange in a single layer on a broiling pan. Discard excess marinade.
4. 4 Broil chicken, turning once, until juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Christopher Walters

Ingredients

• ✓ tomato paste
• olive oil
• onion
• turmeric
• chicken thigh
• water
• salt
• pepper
• carrot
• sugar
• vegetable oil
• potato

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add onions and 2 tablespoons turmeric; cook until onions are brown. Add chicken; cook about 10 minutes more. Add water and tomato paste; season with salt and black pepper. Reduce heat to medium-low; simmer until mixture thickens, 20 to 30 minutes.
2. 2 Meanwhile, combine carrots and sugar in a small saucepan over medium heat; cook until sugar melts and carrots are tender. Drain.
3. 3 Heat 1 tablespoon vegetable oil in a separate large skillet over medium heat. Add carrots; cook until light brown. Transfer to a bowl; wipe out skillet.
4. 4 Heat remaining 3 tablespoons vegetable oil in the same skillet over medium heat. Add potatoes; cook until cooked through. Season with 1 pinch each turmeric and salt. Stir carrots and potatoes into chicken.

By Nazi

Ingredients

• ✓ tomato paste
• chicken stock
• vegetable oil
• onion
• pearl barley
• lime
• turmeric
• salt
• black pepper
• carrot
• sour cream
• parsley
• lime

Instructions

1. 1 Heat chicken stock in a large saucepan to a gentle simmer.
2. 2 Heat vegetable oil in a large pot over medium heat. Add onion; sauté until translucent. Add barley; stir 1 minute. Stir in hot stock, tomato paste, lime juice, turmeric, salt, and pepper; bring to a boil, then reduce heat to low, and simmer 1 hour.
3. 3 Stir in carrots; continue simmering until soup thickened and carrots and barley tender, about 30 minutes. If soup is too thick, add hot water, 1 tablespoon at a time.
4. 4 Slowly pour 1/2 cup hot soup into sour cream in a bowl, whisking constantly; gradually add to soup, whisking constantly. Stir in parsley. Serve with fresh lime wedges.

By Autumn Leaves

Ingredients

• ✓ tomato paste
• olive oil
• onion
• garlic
• carrot
• chile pepper
• salt
• water
• lentil
• salt
• black pepper
• greek yogurt

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onion; cook and stir until lightly browned, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes. Stir in carrots, tomato paste, ground chile pepper, and sea salt; cook and stir until heated through, about 2 minutes. Remove skillet from heat.
2. 2 Meanwhile, combine water and lentils in a saucepan; bring to a boil. Cover saucepan, reduce heat to medium-low, and simmer for 30 minutes. Remove lid, increase heat to medium-high, and stir in carrot-onion mixture; cook until liquid is almost all evaporated, about 2 minutes more. Season with salt and black pepper. Cool to room temperature.
3. 3 Serve carrots and lentils with a spoonful of Greek yogurt.

By Ellen Janet Nestler

Ingredients

• ✓ tomato paste
• butter
• lamb shoulder
• eggplant
• tomato
• onion
• green bell pepper
• garlic
• water
• allspice
• salt
• black pepper

Instructions

1. 1 In a large pot, melt the butter over medium heat, and brown the lamb on all sides. Mix in the eggplants, tomatoes, onions, green bell peppers, and garlic. Cook and stir until tender and lightly browned.
2. 2 In a small bowl, blend the tomato paste and water. Mix into the pot with the lamb. Season lamb with allspice, salt, and pepper. Reduce heat, and simmer about 1 1/2 hours, stirring occasionally, until the meat shreds easily with a fork. Add a little water as necessary to keep the ingredients moist.

By KELLYJEANNE

Ingredients

• ✓ tomato paste
• oil
• onion
• beef stew meat
• split pea
• persian lime
• salt
• curry powder
• turmeric
• black pepper
• water
• oil
• potato

Instructions

1. 1 Heat 1 1/2 tablespoons oil in a saucepan over medium heat. Add onion; cook and stir until softened and turned translucent, about 5 minutes. Add stew meat, split peas, limes, tomato paste, salt, curry powder, turmeric, and black pepper; add just enough water to fully cover mixture. Simmer, covered, until beef is cooked through and no longer pink in the center and split peas are tender, 2 to 3 hours.
2. 2 Just before stew is ready, heat 2 inches oil in a deep saucepan over medium heat to 300 degrees F (150 degrees C). Slice potatoes into thin pieces, 2-inches long. Lower potatoes carefully into the hot oil in batches. Fry until soft, 4 to 5 minutes per batch. Transfer to a paper-towel-lined plate to drain. Repeat with remaining potatoes. Line a separate plate with paper towels; set aside.
3. 3 Increase heat until oil reaches 400 degrees F (200 degrees C). Lower potatoes carefully into the hot oil in batches. Fry until golden and crisp, 4 to 5 minutes per batch. Transfer to the separate paper-towel-lined plate to drain. Repeat with remaining potatoes.
4. 4 Top stew servings with fried potatoes.

By calepine

Ingredients

• ✓ tomato paste
• olive oil
• beef top sirloin
• salt
• onion
• garlic
• tomato sauce
• water
• okra
• coriander
• cumin
• white pepper
• jalapeno pepper

Instructions

1. 1 Heat olive oil in a large saucepan over high heat. Sprinkle beef cubes with 1 tablespoon salt. Add beef cubes, onion, and garlic to the pan; cook until beef cubes begin to brown, about 5 minutes. Reduce heat to medium; continue to cook, about 3 minutes more. Transfer beef cubes to a bowl; set aside.
2. 2 Stir tomato sauce and tomato paste into the pan; add water, okra, coriander, cumin, and white pepper. Bring to a boil; season with salt. Reduce heat to low; simmer until okra is tender, 30 to 45 minutes.
3. 3 Return beef cubes to the pan; simmer until flavors are blended, about 10 minutes. Garnish servings with sliced jalapeño.

By najla

Ingredients

• ✓ tomato paste
• vegetable oil
• onion
• tomato
• water
• fava bean
• water
• cumin
• salt
• black pepper
• red pepper
• olive oil
• parsley

Instructions

1. 1 Heat vegetable oil in a skillet over medium heat; add onion. Cook and stir for 2 minutes. Add chopped tomato and tomato paste; cook until tomatoes are mushy, about 4 minutes. Add 1 teaspoon water, if necessary.
2. 2 Pour fava beans into skillet; mash into a paste. Add 1 tablespoon water, cumin, salt, black pepper, and ground red pepper; stir well. Heat for 1 minute more. Remove from heat; allow to rest for 1 minute. Stir in olive oil and parsley.

By lalyahya

Ingredients

• ✓ tomato paste
• eggplant
• salt
• olive oil
• onion
• red bell pepper
• garlic
• sun-dried tomato
• oil
• red wine vinegar
• white sugar
• black pepper
• pine nut
• cilantro

Instructions

1. 1 Place eggplants in a colander. Sprinkle with salt and leave to drain for 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking pan.
3. 3 Heat 1 tablespoon olive oil in a skillet. Add onion, red bell pepper, and garlic; cook until onion is soft, about 10 minutes. Stir in sun-dried tomatoes, tomato paste, vinegar, sugar, and pepper. Remove from heat.
4. 4 Pat the eggplant slices dry with paper towels and arrange in the prepared baking pan. Drop a teaspoonful of the tomato mixture onto each eggplant slice. Drizzle remaining olive oil over and around slices. Cover with aluminum foil.
5. 5 Bake in the preheated oven until eggplant slices are tender, 40 to 50 minutes. Garnish with pine nuts and cilantro leaves. Serve at room temperature.

By PJ's kitchen

Ingredients

• ✓ tomato paste
• ground beef
• egg
• garlic
• bread crumb
• cumin
• salt
• pepper
• vegetable oil
• water
• lemon juice
• garlic powder
• salt
• pepper

Instructions

1. 1 Combine the ground beef, egg, garlic, bread crumbs, cumin, salt, and pepper in a large bowl until well mixed. Roll the mixture into egg-sized balls, and set aside.
2. 2 Heat the vegetable oil in a large skillet over medium-high heat. Add the meatballs; cook until firm, and browned on all sides, about 10 minutes. Remove meatballs from the skillet and pour out the fat.
3. 3 Bring the water to a boil in the same skillet over medium-high heat. Stir in the tomato paste, lemon juice, garlic powder, salt, and pepper. Bring to a boil, then reduce heat to medium. Add the cooked meatballs, and simmer in the tomato sauce for 5 to 10 minutes until completely cooked.

By Ani

Ingredients

• ✓ tomato paste
• vegetable oil
• onion
• salt
• black pepper
• lamb stew meat
• cinnamon
• cumin
• coriander
• garlic
• tomato
• beef bouillon cube
• water
• okra

Instructions

1. 1 Heat vegetable oil in a large pot over medium heat. Stir in onion, salt, and black pepper; cook and stir until onion has softened and turned a light golden brown, about 10 minutes.
2. 2 Add lamb, cinnamon, cumin, coriander, and garlic paste. Cook on medium heat, stirring occasionally, until lamb starts to brown, 10 to 15 minutes. Stir in tomatoes and tomato paste; cook and stir for another 5 minutes.
3. 3 Dissolve beef bouillon cubes in 4 cups boiling water. Pour broth into the pot with lamb and stir in okra. If necessary, add water to cover okra. Cover and simmer for 30 minutes, stirring occasionally.
4. 4 Remove the cover and cook until lamb is very tender and stew reaches desired thickness, 45 minutes to 1 hour

By E A Bowes

Ingredients

• ✓ tomato paste
• olive oil
• onion
• garlic
• tomato
• chicken stock
• red lentil
• bulgur
• rice
• mint
• paprika
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a large pot over medium heat. Add onion and sauté until beginning to soften, about 2 minutes. Stir in garlic and cook for 2 minutes. Add diced tomatoes and cook for 10 minutes.
3. 3 Stir in chicken stock, lentils, bulgur, rice, tomato paste, mint, paprika, cayenne pepper, salt, and black pepper; bring to a boil. Reduce heat to medium-low and simmer until lentils and rice are tender, about 30 minutes.
4. 4 Puree soup with an immersion blender until smooth.

By Jenna

Ingredients

• ✓ tomato paste
• yogurt
• lemon juice
• vegetable oil
• garlic
• salt
• oregano
• black pepper
• allspice
• cinnamon
• cardamom
• chicken breast
• onion
• green bell pepper
• parsley

Instructions

1. 1 Mix yogurt, lemon juice, oil, garlic, tomato paste, salt, oregano, pepper, allspice, cinnamon, and cardamom in a large bowl. Add chicken and toss to coat; transfer into a resealable plastic bag, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Thread chicken, onions, and bell pepper onto metal skewers.
4. 4 Cook on preheated grill until chicken is golden and no longer pink in the center, about 5 minutes on each side. Sprinkle parsley over the skewers.

By Noor

Ingredients

• ✓ tomato paste
• olive oil
• garlic
• onion
• jalapeno pepper
• red bell pepper
• tomato
• paprika
• paprika
• salt
• pepper
• water
• saffron
• parsley
• egg

Instructions

1. 1 Heat the olive oil in a skillet over medium heat. Stir in the garlic, onion, and jalapeno; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the bell pepper and tomatoes.
2. 2 Cook the vegetables until the tomatoes have broken down and released their juices, about 10 minutes. Stir in the sweet paprika, hot paprika, salt, and pepper and let the mixture simmer for 3 minutes. Add the tomato paste and water and mix well.
3. 3 When the vegetables have a sauce-like consistency, add the saffron and parsley. Crack the eggs on top of the sauce (as though you're making sunnyside-up eggs); cover the pan and let the eggs cook for 10 to 15 minutes or until the yolks reach your desired consistency.

By Hanna R

Ingredients

• ✓ tomato paste
• olive oil
• onion
• salt
• thyme
• garlic
• cumin
• bay leaf
• vegetable broth
• tomato
• red lentil
• oregano
• black pepper
• water
• flat-leaf parsley
• lemon

Instructions

1. 1 Heat olive oil in a heavy saucepan over medium heat. Add onions and 1 teaspoon salt; cook, stirring occasionally, until softened, about 8 minutes. Add thyme sprigs, garlic, cumin, and bay leaves; cook, stirring, for 1 minute more.
2. 2 Add vegetable broth, tomatoes, red lentils, tomato paste, oregano, remaining salt, and pepper to the saucepan. Cover partially and simmer, stirring occasionally, until lentils are very soft and falling apart, 30 to 45 minutes.
3. 3 Discard thyme sprigs and bay leaves. Let soup cool briefly, about 10 minutes. Transfer 4 cups of soup to a blender; blend until smooth. Mix back into the saucepan. Stir in water. Ladle soup into bowls; garnish with chopped parsley and a squirt of lemon juice.

By Jet62879

Ingredients

• ✓ tomato paste
• mozzarella cheese
• pepper
• milk
• all-purpose flour
• chicken bouillon
• butter
• pepper
• salt
• dill weed
• water
• pea
• cilantro
• chicken breast
• garlic
• green bell pepper
• onion
• olive oil
• penne pasta

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Heat oil in a skillet over medium heat. Add onion, bell pepper, and garlic; cook until tender. Stir in chicken; cook until almost cooked through. Stir in cilantro, tomato paste, peas, enough water to make a thick sauce, and dill; cook and stir until chicken is no longer pink and juices run clear, and mixture is heated through. Season with salt and black pepper.
4. 4 Melt butter in a saucepan over medium heat. Add bouillon cube; stir until dissolved. Stir in flour until smooth, stirring constantly. Stir in milk; season with black pepper. Continue cooking and stirring until béchamel sauce is thick enough to coat the back of a spoon.
5. 5 Combine penne and ½ béchamel sauce in a bowl. Transfer ½ penne mixture to a baking dish; layer with ½ chicken mixture, and ½ mozzarella cheese. Layer with remaining each ½ penne mixture, ½ chicken mixture, and ½ béchamel sauce. Top with remaining ½ mozzarella cheese.
6. 6 Bake in the preheated oven until bubbly, about 30 minutes.

By Maryam

Ingredients

• ✓ tomato paste
• cayenne pepper
• cumin
• black pepper
• salt
• tomato
• white vinegar
• garlic
• onion
• vegetable oil
• salt
• beluga lentil
• elbow macaroni
• salt
• water
• white rice
• vegetable oil

Instructions

1. 1 Heat 1 tablespoon vegetable oil in a saucepan over medium-high heat. Stir in rice; continue stirring until rice is coated with oil, about 3 minutes. Add 3 cups water and 1 teaspoon of salt. Bring to a boil; reduce heat to low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook the macaroni uncovered, stirring occasionally, until the it has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander. Return macaroni to cooking pot, cover and keep warm.
3. 3 Soak lentils for 30 minutes. Drain and rinse; drain again. Bring 2 cups water to a boil in a pot and stir in lentils. Bring to a boil; cover and reduce heat to low. Simmer until lentils are tender 15 or 20 minutes. Stir in 1/2 teaspoon salt.
4. 4 Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook the onions in the oil, stirring often, until they begin to brown, 10 to 15 minutes. Onions should be a nice caramelized brown color. Add garlic and cook another minute. Remove from pan, drain on a paper towel-lined plate.
5. 5 Place half of the onion mixture into a saucepan. Mix in the vinegar. Add the chopped tomatoes and tomato paste, black pepper, 2 1/2 teaspoons salt, cumin, and cayenne (if using). Bring to a boil then reduce heat to medium-low and simmer about 12 minutes.
6. 6 Serve by placing a spoonful of rice, then macaroni, and then the lentils on serving plates. Sprinkle with some of the browned onions, then top with tomato sauce.

By suzans

Ingredients

• ✓ tomato paste
• ghee
• mint
• salt
• garlic
• water
• salt
• green chile pepper
• tomato
• zucchini
• eggplant
• potato
• onion
• cardamom
• nutmeg
• clove
• cinnamon
• allspice
• lamb
• ghee

Instructions

1. 1 Heat the ghee in a large pot over medium-high heat and stir in the lamb meat. Cook and stir until evenly browned. Season with allspice, cinnamon, cloves, nutmeg, and cardamom and mix well.
2. 2 Place a layer of onion on top of the lamb in the pot, but do not stir. Top with layers of potato, eggplant, zucchini, and tomatoes.
3. 3 Repeat the layers of vegetables until you have used them up, ending with tomatoes on top. Place the chile pepper in the center of the tomatoes. Season with salt. Dilute the tomato paste in the water, and pour it over the vegetables. Bring to a boil, reduce heat to low, and simmer 1 hour, until vegetables are tender.
4. 4 With a mortar and pestle, crush together the garlic, a pinch of salt, and the dried mint. Mix with 2 tablespoons of liquid from the pot, and drop by spoonfuls over the vegetables in the pot, but do not stir. Simmer for 5 minutes more.
5. 5 Transfer the stew to a wide bowl or serving dish by gently tipping the pot and letting it slide out into the serving dish, while maintaining its layers. Sprinkle with ghee, if desired.

By ALMALOU

Ingredients

• ✓ tomato paste
• kale
• lemon
• vegetable bouillon
• yellow squash
• green lentil
• water
• vegetable broth
• chile powder
• fennel seed
• white pepper
• salt
• turmeric
• coriander
• cumin
• garlic
• celery
• carrot
• onion
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Warm olive oil for 3 minutes. Add onion, carrot, celery, and garlic. Cook until onion is soft and translucent, 4 to 5 minutes. Season with cumin, coriander, turmeric, salt, white pepper, fennel, and chili powder. Cook for 2 more minutes. Stir in tomato paste.
2. 2 Pour in broth and water. Stir in lentils and squash. Crumble bouillon cube over the top and mix well, scraping the bottom of the pan to remove any browned bits. Cancel Sauté mode.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Open valve to vent remaining steam, about 5 minutes. Unlock and remove the lid.
5. 5 Mix in lemon juice and toss kale leaves just on top of the soup. Replace lid and allow kale to steam for about 5 minutes. Remove lid and adjust seasonings, if desired, before serving.

By Diana71