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Tomato Bread
Bread & Baking American

Tomato Bread

5.0

Prep
15 min
Cook
30 min
Total
150 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat tomato juice and water in a saucepan over low heat until warm to the touch; pour into a large warmed bowl. Add yeast and honey; stir to dissolve yeast. Allow to rest until yeast is creamy, about 10 minutes.
  3. 3 Mix in oil, parsley, onion, garlic, carrot, and salt. Add 1 cup of the flour, and stir until smooth. Add more flour, until a firm dough is formed. Knead five minutes on a lightly floured surface.
  4. 4 Place dough in a greased bowl, and turn to coat the surface completely. Allow to rise in a warm place until doubled in size, about 1 hour. Grease two 9x5-inch loaf pans.
  5. 5 Punch down dough and turn out onto a lightly floured surface; divide dough in half. Form two loaves and place in prepared loaf pans. Allow to rise until loaves have doubled in size, another 45 minutes.
  6. 6 Preheat the oven to 400 degrees F (220 degrees C). Bakes loaves in the preheated oven until golden brown, about 30 minutes. Remove loaves from pans and transfer to a wire rack to cool.

By Jerry La Cross

Nancy's Boiled Gazpacho
Lunch European

Nancy's Boiled Gazpacho

4.7

Prep
20 min
Cook
5 min
Total
385 min

Instructions

  1. 1 Simmer tomato juice in a medium saucepan over medium-high heat; stir in bouillon cubes until dissolved, about 5 minutes. Off heat, add tomato, cucumber, onion, bell pepper, vinegar, oil, celery, Worcestershire sauce, and hot sauce. Cover soup; chill in the refrigerator before serving, 6 to 8 hours.

By NancyM

Saucy Stuffed Peppers
Dinner European

Saucy Stuffed Peppers

4.4

Prep
30 min
Cook
125 min
Total
155 min

Instructions

  1. 1 Wash peppers thoroughly. Make a circular incision around stem to remove it. Remove seeds; rinse inside of pepper. Discard seeds and stems; set peppers aside.
  2. 2 Melt butter in a skillet over medium heat; sauté onion until translucent, 3 to 4 minutes. Transfer to a large bowl.
  3. 3 Mix ground beef into onions by hand. Season with salt and pepper. Slowly pour in rice while mixing by hand. Mix thoroughly. Stuff meat and rice mixture into peppers.
  4. 4 Coat the bottom of 1 or 2 large pots with oil. Place stuffed bell peppers into the pot(s), leaving a 2-inch space at the top. Pour in tomato juice until peppers are covered. If there is leftover meat mixture, form it into balls and add to tomato juice.
  5. 5 Cook over low heat, stirring every 20 to 45 minutes, until peppers split at the sides and juice thickens, 2 to 3 hours.

By moeliz

Ukrainian Cabbage Rolls
Dinner European

Ukrainian Cabbage Rolls

4.1

Prep
30 min
Cook
150 min
Total
180 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 2-quart casserole dish.
  2. 2 Fill a large pot with a few inches of water and insert a steamer basket; bring to a boil. Place whole head of cabbage into the steamer basket, cover, and steam until tender, 10 to 12 minutes.
  3. 3 At the same time, bring 3 cups water to a boil in a saucepan. Stir in rice and reduce the heat. Cover and simmer until rice is tender and water has been absorbed, about 20 minutes.
  4. 4 Melt butter in a small skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Stir onion into cooked rice and season with salt and pepper to taste.
  5. 5 Cut leaves off cabbage and cut any larger leaves in half. Spoon 1 tablespoon rice into each leaf and roll tightly. Stack rolls in layers in the prepared casserole dish. Pour tomato juice over the rolls, using enough just to cover.
  6. 6 Cover and bake in the preheated oven for 2 hours.

By starbuck

Grandma's Hungarian Stuffed Cabbage
Dinner European

Grandma's Hungarian Stuffed Cabbage

4.5

Prep
25 min
Cook
435 min
Total
465 min

Instructions

  1. 1 Bring a large pot of water to a boil. Cook cabbage in boiling water until outer leaves pull away easily from the head, 3 to 5 minutes.
  2. 2 Separate leaves and let cool. Reserve 1 ½ cups cooking water.
  3. 3 Heat oil in a large skillet. Add onion and garlic; cook and stir until translucent, about 5 minutes. Stir in wet rice; cook and stir until moisture evaporates, about 1 minute. Remove from heat and let cool, about 5 minutes.
  4. 4 Mix beef, sausage, and egg together in a large bowl. Stir in cooled rice mixture.
  5. 5 Place a golfball-sized amount of the beef mixture on the ribbed end of a cabbage leaf; roll up, tucking in the sides. Repeat with remaining beef mixture and cabbage leaves.
  6. 6 Place rolls seam-side down in a slow cooker. Cover with tomato juice. Pour reserved cooking water on top.
  7. 7 Cook on High for 30 minutes. Switch to Low and cook for 6 ½ hours.

By Locally Grown

Polish Stuffed Cabbage
Dinner European

Polish Stuffed Cabbage

4.2

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Place the head of cabbage in a large pot over high heat and add water to cover. Boil cabbage for 15 minutes, or until it is pliable and soft. Drain and allow to cool completely.
  2. 2 Remove the hard outer vein from the leaves.
  3. 3 In a separate large bowl, combine the beef, rice, garlic powder and the egg, mixing well.
  4. 4 Place a small amount, about the size of your palm, into the center of a cabbage leaf.
  5. 5 Fold leaf over, tucking in the sides of the leaf to keep meat mixture inside.
  6. 6 Pile up the filled leaves in a large pot, putting the larger leaves on the bottom. Add the tomato juice, vinegar and sugar and enough water to cover. Simmer over medium low heat for about 60 minutes. (Note: Keep an eye on them, making sure the bottom of leaves do not burn.)

By Christa

Easy Gazpacho
Soup European

Easy Gazpacho

4.6

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine tomato juice, tomatoes, onion, bell pepper, cucumber, green onions, parsley, lemon juice, red wine vinegar, garlic, tarragon, basil, sugar, salt, and pepper in a blender or food processor. Blend until well combined but still slightly chunky.
  3. 3 Pour into a serving bowl and cover. Place in the refrigerator to chill before serving, at least 2 hours.

By Kara

Gazpacho a la Mrs. Landesman
Dinner European

Gazpacho a la Mrs. Landesman

4.4

Prep
45 min
Cook
3 min
Total
48 min

Instructions

  1. 1 In the container of a food processor or blender, combine the garlic, onion, cucumber, bell pepper, tomatoes, olive oil, vinegar, parsley, salt and pepper. Cover and blend to your desired texture. Stir in the tomato sauce and paprika and transfer to a bowl or container. Refrigerate for at least 1 hour to blend the flavors.

By Simone

Golabki (Stuffed Cabbage Rolls)
Dinner European

Golabki (Stuffed Cabbage Rolls)

4.4

Prep
45 min
Cook
75 min
Total
135 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Place cabbage head into the pot, cover, and cook until leaves are softened enough to remove from the head, about 3 minutes. Remove cabbage from the pot and let sit until leaves are cool enough to handle, about 10 minutes.
  2. 2 Remove 18 whole leaves from the cabbage head, cutting out any thick tough center ribs. Set whole leaves aside. Chop the remaining cabbage and spread it in the bottom of a casserole dish.
  3. 3 Melt butter in a large skillet over medium-high heat. Add onion and sauté until tender, 5 to 10 minutes. Remove from the heat and let cool, about 5 minutes.
  4. 4 Combine beef, pork, cooked rice, garlic, salt, and pepper in a large bowl. Add onion and mix until well combined.
  5. 5 Preheat the oven to 350 degrees F (175 degrees C).
  6. 6 Place about 1/2 cup beef mixture onto a cabbage leaf. Roll the leaf around beef mixture, tucking in the sides to create an envelope around the meat. Repeat to make remaining cabbage rolls. Place cabbage rolls in a layer over chopped cabbage in the casserole dish. Season with salt and pepper.
  7. 7 Whisk condensed soup, tomato juice, and ketchup together in a bowl; pour over cabbage rolls and cover the dish tightly with aluminum foil.
  8. 8 Bake in the preheated oven until cabbage is tender and meat is cooked through, about 1 hour. Uncover for the last 20 to 30 minutes of cooking. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Rosey in Florida

Sarma (Stuffed Cabbage)
Dinner European

Sarma (Stuffed Cabbage)

4.5

Prep
25 min
Cook
185 min
Total
210 min

Instructions

  1. 1 Remove the leaves from the head of cabbage.
  2. 2 Mix beef, pork, ham, uncooked rice, onion, egg, salt, pepper, and garlic powder together in a bowl until well combined. Form mixture into oblong balls, using 1/2 cup of the mixture at a time. Wrap a cabbage leaf around each ball.
  3. 3 Spread sauerkraut in the bottom of a large pot. Layer cabbage rolls on top, placing them seam-side down. Pour tomato juice over rolls, then add enough water to cover and bring to a boil. Reduce the heat to low and simmer for about 3 hours, adding more water as necessary.

By Bea Gassman

Gazpacho IV
Lunch European

Gazpacho IV

4.4

Prep
25 min
Cook
Total
505 min

Instructions

  1. 1 In a large bowl, mix the tomatoes, tomato juice, beef broth, green bell pepper, celery, cucumber, onion, garlic, olive oil, lemon juice, and balsamic vinegar. Season with basil, parsley, salt, pepper, cumin, hot pepper sauce, and Worcestershire sauce. Cover bowl, and refrigerate gazpacho 8 hours or overnight before serving.

By Allrecipes Member

Classic Shepherd's Pie
Dinner European

Classic Shepherd's Pie

4.6

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C).
  2. 2 Heat oil in a skillet set over medium heat. Add onion, garlic, thyme, rosemary, and 1/2 of the salt and pepper. Cook, stirring often, for 5 to 7 minutes.
  3. 3 Crumble ground beef into pan and cook until brown all over. Sprinkle with flour. Stir in ketchup, tomato juice, Worcestershire sauce and mustard. Simmer for 5 minutes. Stir in mixed vegetables.
  4. 4 Transfer to a 9-inch baking dish.
  5. 5 Whip mashed potatoes with warm milk, remaining salt and pepper, butter, and garlic until very fluffy. Spread potatoes evenly over meat mixture.
  6. 6 Bake in the preheated oven until potatoes are golden on top, about 35 minutes.

By Heinz

Oktoberfest Chili
Dinner European

Oktoberfest Chili

4.5

Prep
25 min
Cook
330 min
Total
355 min

Instructions

  1. 1 Cook and stir bratwurst in 1 tablespoon bacon drippings in a large skillet over medium heat until browned and no longer pink inside, about 15 minutes. Drain excess grease.
  2. 2 Heat remaining 1 tablespoon bacon drippings in a large, deep pot over medium heat. Add onion, bell pepper, jalapeños, and garlic; cook and stir until onion is translucent, about 8 minutes. Add bratwurst to the pot; stir in red beans, petite diced tomatoes, tomato sauce, crushed tomatoes, tomato juice, sauerkraut, beer, chili powder, sugar, salt, black pepper, cumin, garlic powder, paprika, allspice, and oregano.
  3. 3 Bring chili mixture to a boil, then reduce heat to a simmer; stir in milk chocolate until melted and dissolved. Simmer for 5 hours, stirring occasionally.

By bbuedel

BBQ Sauerkraut Casserole
Dinner

BBQ Sauerkraut Casserole

4.1

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 Heat a large skillet over medium-high heat, and stir in the ground beef and onion. Cook until the beef is crumbly, evenly browned, and no longer pink. Drain, and discard any excess grease.
  3. 3 Pour the beef mixture into a 3-quart casserole dish. Layer the sauerkraut over the ground beef, pour the tomato juice over the sauerkraut, then sprinkle with brown sugar. Bake in the preheated oven until the sauce is bubbly, about 60 minutes.

By flbeachturtle

Best Ever Meatloaf
Dinner

Best Ever Meatloaf

4.2

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl, combine meat, tomato juice, oats, egg, chopped onion, salt, and pepper. Mix lightly but thoroughly. Press into an 8x4 inch loaf pan.
  3. 3 Bake for 1 hour, or until meat is no longer pink and juices run clear. Drain. Let stand 5 minutes before serving.

By MYSST

Sauteed Bloody Mary Shrimp
Dinner

Sauteed Bloody Mary Shrimp

4.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Combine tomato juice and 2 tablespoons Bloody Mary spice mix in a large jar with a lid and shake vigorously for 15 seconds. Set aside.
  2. 2 Heat oil lin a large pan over medium heat. Add water chestnuts, scallions, jalapeno pepper, garlic, and about 2/3 the Bloody Mary-tomato juice mixture. Cook 2 minutes.
  3. 3 Place shrimp in a bowl and sprinkle with remaining Bloody Mary spice mix. Add them to the pan with the tomato juice mixture. Cook and stir until shrimp are opaque and curl slightly, 2 to 3 minutes.

By LUCILLES BLOODY MARY MIX

Appetizer Mussels
Appetizer

Appetizer Mussels

4.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 In a stock pot, combine the wine, juice cocktail, garlic and pepper flakes. Bring to a boil and add mussels.
  2. 2 Cover and continue to boil for about 4 to 6 minutes or until all the mussels have opened. Discard any mussels that haven't opened.
  3. 3 Remove mussels from liquid and keep warm. Pour off liquid to leave about 1 cup. Try not to discard the garlic. Boil the 1 cup of liquid until it's reduced to about 3/4 of a cup.
  4. 4 Add butter and stir until butter has melted and sauce has thickened slightly. Serve mussels with sauce.

By Karen

Homestyle Beef, Macaroni and Cheese
Dinner

Homestyle Beef, Macaroni and Cheese

3.9

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. 2 In a skillet over medium heat, brown the ground beef until no pink shows; drain excess fat. In the large pot, combine macaroni, beef, tomato soup, tomato juice and corn; heat through. Stir in cheese.

By Dianne Davies

The Ultimate Shaken Bloody Mary
Drink

The Ultimate Shaken Bloody Mary

4.2

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pour the tomato juice, hot sauce, Worcestershire sauce, dill, seafood seasoning, celery salt, and vodka into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into ice-filled glasses, and garnish with cornichons to serve.

By C R Henning

Tomato Pancakes
Breakfast

Tomato Pancakes

Prep
15 min
Cook
8 min
Total
23 min

Instructions

  1. 1 Mix flour, tomato juice, milk, sugar, oregano, basil, and black pepper together in a bowl until batter is smooth. Combine ham and Gouda cheese together in a separate bowl.
  2. 2 Heat a lightly oiled griddle over medium-high heat. Drop batter, 1 ladle per pancake, onto the griddle and cook until bottom is browned, about 5 minutes. Flip and cook until browned on the other side, 3 to 4 minutes.
  3. 3 Transfer pancake to a serving plate. Sprinkle ham-cheese mixture over pancake. Roll pancake around the filling. Repeat cooking with remaining batter and filling.

By Dommie

Gnocchi with Sausage in Vodka Sauce
Dinner

Gnocchi with Sausage in Vodka Sauce

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in vodka sauce and enough tomato juice until you reached a desired consistency. Stir in mozzarella cheese and spinach.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
  3. 3 Transfer gnocchi to a plate, cover with sauce, and serve.

By Charles Perkins

Tanya's Boneless Short Ribs
Dinner

Tanya's Boneless Short Ribs

3.9

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven broiler.
  2. 2 Place ribs on a rack in a broiler pan, and broil on top oven rack 15 minutes, or until well browned. Remove from heat, and transfer to a baking dish. Reduce oven temperature to 350 degrees F (175 degrees C).
  3. 3 In a saucepan over medium heat, mix the tomato sauce, tomato juice, onion, vinegar, Worcestershire sauce, and hot sauce. Season with cinnamon, cloves, and pepper. Bring to a boil. Pour over the ribs in the baking dish.
  4. 4 Bake ribs in the 350 degrees F (175 degrees C) oven 45 minutes, or until meat pulls apart easily with a fork and reaches a minimum internal temperature of 160 degrees F (70 degrees C).

By Tanya Preston

Prep-Ahead Slow Cooker Beef Stew
Dinner

Prep-Ahead Slow Cooker Beef Stew

4.1

Prep
20 min
Cook
420 min
Total
920 min

Instructions

  1. 1 The night before, cut up potatoes and carrots and slice onions. Put all the vegetables in a plastic container filled with water for 8 hours to overnight.
  2. 2 Also the night before, marinate the stew meat with Worcestershire sauce and herb seasoning in a plastic storage bag. Place in the refrigerator.
  3. 3 In the morning, put the raw beef in the bottom of your slow cooker. Drain the vegetables, and pour in on top of the beef. Pour in the stewed tomatoes and tomato juice. If you like your stew a little spicy, add a chopped jalapeno pepper or two.
  4. 4 Turn the slow cooker on high for 1 hour. Then, set your slow cooker to low for 6-8 hours. The beef will cook completely, and will be very tender.

By Vikki Mioduszewski

Best Ever Beef Stew
Dinner

Best Ever Beef Stew

4.4

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Toss beef with salt, pepper and flour to coat. Heat oil in a large pot over medium heat. Cook coated beef in oil, stirring constantly, until well browned on all sides. Pour in broth and tomato juice, and stir in mixed vegetables, potatoes and cabbage. Bring to a boil, then reduce heat, cover and simmer 1 hour, until potatoes are soft and meat is fully cooked.

By LOVE2COOK2