Type what you have

Ingredients

• ✓ tomato juice
• clam
• clam juice
• potato
• green bell pepper
• green onion
• black pepper
• tomato

Instructions

1. 1 Chop clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. Measure juice; add enough water to equal 1 1/2 cups liquid.
2. 2 Combine clam juice mixture, clam-tomato juice cocktail, potatoes, bell peppers, scallions, and black pepper in a large saucepan; heat to a boil. Reduce heat, cover, and simmer for about 15 minutes or until potatoes are just tender.
3. 3 Stir in undrained tomatoes and chopped clams and heat through.

By CORWYNN DARKHOLME

Ingredients

• ✓ tomato juice
• water
• white sugar
• salt
• active dry yeast
• egg
• shortening
• potato
• all-purpose flour

Instructions

1. 1 Combine the tomato juice, water, sugar, and salt in a large bowl, stir until the sugar and salt dissolve, and sprinkle the yeast over the mixture. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
2. 2 Mix in the eggs, shortening, and mashed potatoes, and beat in the flour to make a soft dough. Knead for about 5 minutes, until the dough is smooth and elastic, and place in a greased bowl, turning once to grease the top of the dough. Cover and refrigerate the dough for at least 2 hours or overnight.
3. 3 Line baking sheets with parchment paper, and set aside.
4. 4 Working on a lightly floured surface, divide the dough into 4 equal pieces, and cut each into 12 small pieces. Roll the pieces into balls, place the rolls 2 inches apart on the prepared baking sheets, cover with a towel, and let the rolls rise in a warm place until double, about 2 hours.
5. 5 Preheat an oven to 375 degrees F (190 degrees C).
6. 6 Bake the rolls in the preheated oven for 12 to 15 minutes, until the tops are golden brown.

By Lumielle

Ingredients

• ✓ tomato juice
• tomato paste
• brown sugar
• oregano
• garlic
• bay leaf
• basil
• salt
• marjoram

Instructions

1. 1 Combine tomato juice, tomato paste, brown sugar, oregano, garlic, bay leaf, basil, salt, and marjoram in a large pot. Bring to a boil, reduce heat, and cover. Simmer until thickened, about 45 minutes.

By Allrecipes Member

Ingredients

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

Instructions

1. 1 Combine ground beef and onions in a large pot over medium heat; cook and stir until meat is browned and crumbly, about 5 minutes. Drain excess fat.
2. 2 Add tomato juice, beans, tomato soup, potatoes, and chili powder. Stir in water and salt. Bring to a boil, then reduce heat to low and simmer until potatoes are tender and soup has thickened, about 1 hour.

By Dirk Zwart

Ingredients

• ✓ tomato juice
• ground beef
• onion
• green bell pepper
• kidney bean
• tomato
• pumpkin puree
• pumpkin pie spice
• chili powder
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Cook beef in a large pot over medium heat until browned and crumbly, about 5 to 7 minutes; drain.
3. 3 Add onion and bell pepper; cook and stir for 5 minutes. Stir in beans, tomato juice, diced tomatoes, and pumpkin puree. Season with pumpkin pie spice, chili powder, and sugar.
4. 4 Simmer chili until thickened and flavors have blended, about 1 hour.
5. 5 Serve and enjoy.

By Teresa

Ingredients

• ✓ tomato juice
• pork chop
• egg
• bread crumb
• vegetable oil
• brown sugar
• vinegar
• clove
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Dip pork chops into eggs then into the bread crumbs, coating evenly. Heat oil in a large skillet over medium-high heat. Place coated pork chops in the skillet in a single layer, and cook until golden brown on each side, 3 to 4 minutes per side. Cook them in batches if skillet isn't large enough. Place the pork chops in a large baking dish in a single layer.
3. 3 In a saucepan, bring to a boil the tomato juice, brown sugar, vinegar, cloves, salt, and pepper. Reduce heat to medium-low and simmer uncovered for 5 minutes. Pour mixture evenly over the pork chops.
4. 4 Bake in preheated oven uncovered for one hour.

By Mara

Ingredients

• ✓ tomato juice
• ground beef
• onion
• salt
• pepper
• all-purpose flour
• tomato
• water
• nutmeg
• granulated sugar

Instructions

1. 1 In a large skillet over medium heat, cook the ground beef and onions until beef is evenly browned; do not drain. Season with salt and pepper to taste. Stir in flour 1 tablespoon at a time, until beef juices have been absorbed.
2. 2 Stir in tomatoes, tomato juice, and water. Simmer on low heat to thicken.
3. 3 Stir in nutmeg and sugar; simmer until flavors are blended well.

By STILLATIT

Ingredients

• ✓ tomato juice
• tomato
• water
• instant rice
• ground beef
• onion
• garlic
• garlic salt
• black pepper
• tomato sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Cut tops off of tomatoes; set aside tops. Scoop out pulp into a bowl and place hollowed tomatoes into the prepared baking dish.
3. 3 Bring water to a boil in a saucepan. Remove from heat and stir in instant rice. Cover and let stand until water is absorbed, about 5 minutes.
4. 4 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix cooked rice, onion, garlic, garlic salt, and black pepper into ground beef; stir in tomato sauce and reserved tomato pulp. Bring to a boil, reduce heat to low, and simmer until thickened, 10 minutes.
5. 5 Fill each hollowed tomato with ground beef mixture. Cover each filled tomato with a tomato top. Pour tomato juice over filled tomatoes for extra juiciness.
6. 6 Bake in the preheated oven until tomatoes are tender and filling is hot, about 20 minutes.

By Casey Floyd

Ingredients

• ✓ tomato juice
• ground beef
• water
• tomato paste
• onion
• chili powder
• sugar
• oregano
• garlic salt
• salt
• spaghetti

Instructions

1. 1 Heat a large skillet over medium-high heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes.
2. 2 Stir water, tomato juice, tomato paste, minced onion, chili powder, sugar, oregano, garlic salt, and salt into ground beef; cover skillet and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until flavors blended, about 30 minutes.
3. 3 Add spaghetti to beef mixture; stir to separate strands. Cover skillet; simmer, stirring frequently, until spaghetti is tender, about 30 minutes.

By lilcreep

Ingredients

• ✓ tomato juice
• ground beef
• pinto bean
• kidney bean
• tomato
• green chile pepper
• tomato
• corn
• water
• coleslaw mix
• greek seasoning

Instructions

1. 1 In a large pot over medium heat, cook beef until brown; drain.
2. 2 Return meat to pot with pinto beans, kidney beans, diced tomatoes with green chiles, Italian-style diced tomatoes, tomato juice, water, coleslaw mix and Greek seasoning. Simmer over low heat 1 hour.

By Kimberly Adams

Ingredients

• ✓ tomato juice
• rotelle pasta
• tomato
• cucumber
• green bell pepper
• green onion
• jalapeno pepper
• olive oil
• lime juice
• garlic
• salt

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotelle pasta and return to a boil. Cook pasta, uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain.
2. 2 Combine pasta, tomatoes, cucumber, bell pepper, tomato juice, green onions, jalapeño, oil, lime juice, and garlic; season with salt and black pepper. Refrigerate for 2 hours. Toss before serving.

By JEFFANDREW

Ingredients

• ✓ tomato juice
• celery
• carrot
• onion
• green bell pepper
• cabbage
• green bean
• tomato
• beef broth
• water
• onion soup mix

Instructions

1. 1 Gather all ingredients.
2. 2 Place celery, carrots, onions, cabbage, bell peppers, and green beans in a large soup pot.
3. 3 Add tomato juice, tomatoes, beef broth, and enough water to cover vegetables; add onion soup mix and stir to combine.
4. 4 Bring to a boil over medium heat; reduce heat to low and simmer until vegetables are tender, about 25 minutes.
5. 5 Serve and enjoy!

By Nell Marsh

Ingredients

• ✓ tomato juice
• ground beef
• onion
• celery
• red bell pepper
• tomato
• water
• beef bouillon
• chili powder
• brown sugar
• elbow macaroni

Instructions

1. 1 Place a large soup pot over medium heat. Add beef; cook and stir until crumbly and no longer pink, about 8 minutes. Stir in onion, celery, and bell pepper; cook until beef is browned, about 8 minutes more. Drain excess grease.
2. 2 Stir diced tomatoes, water, tomato juice, bouillon cubes, chili powder, and brown sugar into beef mixture. Cover the pot, reduce heat, and simmer for 30 minutes.
3. 3 Stir in macaroni; simmer until macaroni is tender, 10 to 15 minutes.

By Muffin Boots

Ingredients

• ✓ tomato juice
• applesauce
• egg
• bread crumb
• salt
• pepper
• ground beef
• flour
• vegetable oil
• carrot
• onion

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine applesauce, egg, bread crumbs, and salt and pepper, with ground beef; mix until well blended. (This is best done by hand.) Form mixture into medium-sized meatballs, and roll in flour.
3. 3 Heat 1 teaspoon of oil in a large skillet over medium high or high heat. Cook meatballs, turning occasionally, until evenly browned but not cooked through. Transfer to a baking dish and set aside.
4. 4 In the same skillet, partially cook the carrots and onions over medium high heat. Add tomato juice, season to taste with salt and pepper, and bring to a boil. Reduce heat, and simmer for 5 minutes, then pour over meatballs.
5. 5 Cook, covered, in the preheated oven for 45 minutes, or until carrots are tender and meatballs are cooked through. Cook uncovered for 10 minutes before removing from the oven.

By THERICKA

Ingredients

• ✓ tomato juice
• burger-style crumble
• black bean
• kidney bean
• red kidney bean
• tomato
• onion
• chili powder
• cumin
• garlic powder
• bay leaf
• salt
• pepper

Instructions

1. 1 In a large pot, combine meat substitute, black beans, kidney beans, diced tomatoes, tomato juice, onions, chili powder, cumin, garlic powder, bay leaves, salt and pepper. Bring to a simmer and cover. Let the chili simmer for at least 1 hour before serving.

By Julieliz

Ingredients

• ✓ tomato juice
• ground beef
• bread crumb
• ketchup
• onion
• egg
• mustard
• salt
• black pepper
• red pepper
• ketchup
• brown sugar
• mustard

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 9x5-inch loaf pan with aluminum foil.
2. 2 Make meatloaf: In a large bowl, mix ground beef, bread crumbs, ketchup, tomato juice, onion, eggs, mustard, salt, pepper, and crushed red pepper together until well combined. Press mixture into the prepared pan.
3. 3 Make topping: In a separate bowl, mix ketchup, brown sugar, and mustard together until smooth. Spread mixture over meatloaf.
4. 4 Bake in the preheated oven until no longer pink, 35 to 45 minutes. Drain off fat. Let rest for 5 minutes before serving.

By Melissa

Ingredients

• ✓ tomato juice
• beef shank
• vegetable oil
• onion
• water
• carrot
• celery
• cabbage
• beet
• lemon juice
• sugar
• salt
• black pepper

Instructions

1. 1 In a large pot over medium heat, brown beef in oil. Stir in onion and water, reduce heat and simmer, covered, 2 hours, until meat is tender.
2. 2 Remove meat from broth and set aside to cool slightly. Stir carrots, celery, cabbage, beets, tomato juice, lemon juice, sugar, salt and pepper into broth. When meat is cool enough to handle, cut meat from bone and into bite-size pieces and return to soup. Simmer until vegetables are tender, 20 to 30 minutes.

By Marge

Ingredients

• ✓ tomato juice
• ground beef
• tomato sauce
• kidney bean
• pinto bean
• onion
• green bell pepper
• chili powder
• cumin
• salt
• white sugar
• oregano
• black pepper
• cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 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.
3. 3 Transfer browned beef into a large pot over medium heat; stir in tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, chili powder, cumin, salt, sugar, oregano, ground black pepper, and cayenne pepper.
4. 4 Bring to a boil; reduce heat to low and simmer for 1 1/2 hours.

By Allrecipes Member

Ingredients

• ✓ tomato juice
• shrimp
• lime
• onion
• serrano pepper
• imitation crabmeat
• tomato
• cucumber
• cilantro
• red onion
• jalapeno pepper
• clam juice
• salt
• black pepper

Instructions

1. 1 Combine shrimp, ½ lime juice, and white onion in a large bowl. Cover with plastic wrap and refrigerate until shrimp is opaque, about 12 hours. Drain; discard accumulated juices.
2. 2 Combine remaining ½ lime juice with serrano in a large bowl.
3. 3 Add shrimp mixture, crabmeat, tomatoes, cucumber, cilantro, red onion, and jalapeños to the bowl. Stir in tomato and clam juice cocktail; season with salt and black pepper.

By perper72000

Ingredients

• ✓ tomato juice
• ground beef
• celery
• onion
• green bell pepper
• cabbage
• kidney bean
• tomato vegetable juice
• corn
• tomato
• chili powder
• garlic powder
• salt
• pepper

Instructions

1. 1 In a large soup pot, saute ground beef until brown. Drain excess fat.
2. 2 Add celery, onions, green bell peppers, cabbage, kidney beans, vegetable juice, tomato juice, corn, diced tomatoes and chili powder. Bring to a boil, then reduce heat to low. Cover pot and let simmer about one hour, or until celery is tender. Add garlic powder and salt and pepper to taste.

By PICKS

Ingredients

• ✓ tomato juice
• water
• pinto bean
• butter
• pork sausage
• apple
• onion
• brown sugar
• garlic
• salt
• chili powder
• mustard
• black pepper
• rum
• sour cream

Instructions

1. 1 Combine cold water and beans in a pot; let stand 8 hours to overnight.
2. 2 Stir butter into the pot with the beans and water; bring to a boil, reduce heat to low, cover the pot, and simmer until beans are tender, about 2 hours.
3. 3 Heat a large skillet over medium-high heat. Cook and stir pork sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and reserve 2 tablespoons sausage drippings.
4. 4 Stir sausage and reserved drippings, apple slices, tomato juice, onion, brown sugar, garlic, salt, chili powder, mustard, and black pepper into beans. Bring bean mixture to a boil, reduce heat to low, cover the pot, and simmer until flavors blend, about 2 hours.
5. 5 Stir rum into beans, ladle beans into bowls, and top with sour cream.

By Sally

Ingredients

• ✓ tomato juice
• olive oil
• onion
• chicken broth
• tomato
• water
• potato
• cauliflower
• celery
• herbes de provence
• sugar
• salt
• black pepper
• bay leaf
• elbow macaroni

Instructions

1. 1 Heat olive oil in a large soup pot over medium-low heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in chicken broth, tomato juice, diced tomatoes, and water; bring to a boil.
2. 2 Stir in potatoes, cauliflower, celery, herbes de Provence, sugar, salt, black pepper, and bay leaves; reduce heat, cover, and simmer, stirring occasionally, for 1 hour.
3. 3 Return soup to a boil; stir in macaroni. Cook until macaroni is tender yet firm to the bite, about 6 minutes. Remove soup from heat; let stand before serving for 5 minutes.

By Island79

Ingredients

• ✓ tomato juice
• tomato
• yellow onion
• olive oil
• salt
• black pepper
• garlic
• green bell pepper
• red bell pepper
• banana pepper
• chicken broth
• white sugar
• butter
• heavy cream
• basil

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place tomatoes and onion on a rimmed baking sheet; drizzle with about 1/4 cup olive oil. Season with salt and pepper.
3. 3 Roast in the preheated oven until well browned and softened, about 15 minutes. Let cool until ready to use.
4. 4 Heat remaining olive oil and tomato juice in a saucepan over medium-low heat. Add garlic and the roasted onion; cook until softened, about 10 minutes.
5. 5 Chop the roasted tomatoes and add to the soup. Add bell peppers, banana peppers, chicken broth, sugar, and butter. Simmer until vegetables are very tender, about 20 minutes. Remove from heat and puree until smooth in a blender or using an immersion blender.
6. 6 Return bisque to the pan and add cream. Simmer over low heat until heated through, about 15 minutes. Garnish with basil.

By Kelly Rogers

Ingredients

• ✓ tomato juice
• butter
• onion
• ketchup
• mustard
• salt
• paprika
• black pepper
• garlic
• worcestershire sauce
• hot sauce
• beef sirloin
• mushroom
• cherry tomato
• onion
• green bell pepper
• skewer

Instructions

1. 1 In a saucepan over low heat, mix the tomato juice, butter, onion, ketchup, mustard, salt, paprika, pepper, garlic, Worcestershire sauce, and hot sauce. Simmer for 30 minutes, remove from heat, and allow to cool.
2. 2 Preheat grill for medium heat.
3. 3 Thread the sirloin cubes, mushrooms, cherry tomatoes, onion quarters, and green pepper pieces onto skewers, alternating as desired. Drizzle some of the sauce over the kabobs.
4. 4 Oil the grill grate. Arrange kabobs on the grill. Grill 10 minutes, or until meat is cooked through, occasionally turning kabobs. Baste with sauce during the last 5 minutes.

By Debbie Taber

Ingredients

• ✓ tomato juice
• onion
• celery
• garlic
• green bell pepper
• vegetable oil
• ground beef
• tomato
• white rice
• water
• parsley
• sugar
• salt
• black pepper
• cinnamon

Instructions

1. 1 Saute onion, celery, garlic, and green pepper in oil until just tender. Do not brown. Stir beef into vegetables; cook until beef is browned, about 10 minutes. Stir in rice.
2. 2 Add tomatoes, juice, water, parsley, sugar, salt, and pepper to the browned beef mixture. Cover, and simmer 45 minutes or until rice is cooked. Adjust liquid if necessary. Stir in cinnamon. Taste for seasoning. Garnish each serving with a parsley sprig.

By Barb Heberling

Ingredients

• ✓ tomato juice
• butter
• onion
• garlic
• carrot
• celery
• beef broth
• red wine
• beef
• salt
• black pepper
• margarine
• egg
• all-purpose flour
• salt

Instructions

1. 1 In a large pot, saute onion, garlic, carrots, and celery in 2 tablespoons butter until soft, about 5 to 6 minutes. Stir in broth, wine, tomato juice, and beef. Simmer covered for 15 to 20 minutes, or until vegetables are tender. Season to taste with salt and pepper.
2. 2 In a bowl, mix 2 tablespoons butter or margarine, eggs, flour, and salt until smooth. Drop mixture into soup by small teaspoonfuls. Cover, and simmer for 10 minutes.

By Bob Cody

Ingredients

• ✓ tomato juice
• vegetable oil
• cube steak
• salt
• black pepper
• all-purpose flour
• green bell pepper
• onion
• celery
• mushroom stem
• mushroom piece
• onion soup mix
• oregano
• salt
• pepper
• ketchup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a large skillet over medium-high heat. Dredge the cube steaks in a mixture of flour, salt and pepper, and brown them in the hot oil.
2. 2 Arrange steaks in a 9x13 inch baking dish. Sprinkle the green pepper, onion, celery, mushrooms, oregano, and onion soup mix over the steaks. Stir together the tomato juice and ketchup; pour over everything in the dish.
3. 3 Bake for about 1 hour in the preheated oven, or until the meat is cooked through, and the sauce is thickened.

By Angie

Ingredients

• ✓ tomato juice
• olive oil
• ground turkey
• carrot
• onion
• celery
• garlic
• thyme
• red pepper flakes
• white wine
• tomato sauce
• parsley
• penne pasta
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Heat oil in a large skillet over high heat. Add ground turkey and cook until well browned, 5 to 7 minutes. Add carrots, onion, celery, garlic, thyme, and red pepper flakes. Cook and stir until vegetables are tender, 5 to 10 minutes. Drain and discard grease, if necessary. Add white wine; cook and stir until almost completely evaporated, about 5 minutes. Add tomato sauce, tomato juice, and parsley. Reduce heat and simmer until sauce reaches a thick consistency, about 20 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot. Add the sauce and Parmesan cheese; mix well. Season with salt and pepper.

By TCmofo

Ingredients

• ✓ tomato juice
• shrimp
• black pepper
• salt
• all-purpose flour
• bay leaf
• black pepper
• salt
• sugar
• tomato sauce
• green chile pepper
• tomato
• garlic
• bell pepper
• celery
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a Dutch oven or heavy pot over medium heat. Cook and stir onion, celery, bell pepper, and garlic in hot oil until soft, 5 to 7 minutes; add diced tomatoes and green chiles, tomato sauce, sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, and bay leaves. Reduce heat to medium low and continue cooking until vegetables are soft, about 30 minutes.
2. 2 Put flour into a large sealable plastic bag. Season flour with salt and pepper. Add shrimp to bag, close bag, and shake to coat shrimp in seasoned flour.
3. 3 Stir tomato juice into the mixture in the Dutch oven. Reduce heat to low and cook until the juice reduces slightly, about 5 minutes; add shrimp and cook until shrimp turn pink, about 5 minutes. Remove Dutch oven from heat and let the residual heat finish cooking the shrimp until they are bright pink and the meat is no longer translucent, about 5 minutes more.

By Ron Lloyd

Ingredients

• ✓ tomato juice
• all-purpose flour
• skim milk
• clam
• bay leaf
• black pepper
• garlic salt
• chili powder
• thyme
• sugar
• clam juice
• beef bouillon
• chicken bouillon
• water
• jalapeno pepper
• celery
• red bell pepper
• green bell pepper
• carrot
• onion
• potato
• tomato
• tomato

Instructions

1. 1 Combine Italian-style tomatoes, crushed tomatoes, potatoes, onions, carrots, green bell pepper, red bell pepper, celery, and jalapeño peppers in a large stockpot.
2. 2 Bring water to a boil in a small saucepan. Stir in chicken bouillon and beef bouillon cubes until dissolved. Pour over tomato mixture in the stockpot.
3. 3 Stir clam juice cocktail, sugar, thyme leaves, chili powder, garlic salt, black pepper, and bay leaf into the stockpot. Cook chowder, stirring occasionally, until potatoes are very tender, about 1 hour 30 minutes.
4. 4 Combine clams, milk, and flour in a separate saucepan; cook and stir over low heat until clams are heated through, about 7 minutes. Stir into the stockpot and simmer until flavors combine, about 30 minutes.

By Mike the Revelator