Type what you have

Ingredients

• ✓ tomato juice
• cilantro
• water
• potato
• yogurt
• paprika
• coriander
• cumin
• garam masala
• turmeric
• chili powder
• tomato
• ginger
• garlic
• onion
• cumin seed
• olive oil
• pepper
• salt
• lemon juice
• chicken breast

Instructions

1. 1 In a large bowl, toss the chicken pieces with lemon juice, salt, and pepper to coat. Set aside.
2. 2 Heat oil in a large, heavy saucepan over medium heat. Stir in cumin seed and cook 1 minute, until lightly toasted. Mix in onion, garlic, and ginger. Cook until onion is tender. Add tomatoes, and season with chili powder, turmeric, garam masala, ground cumin, coriander, and paprika. Continue to cook and stir 2 minutes.
3. 3 Mix yogurt into the saucepan until well blended. Add chicken pieces, and potatoes. Mix in water and tomato juice. Reduce heat to medium-low. Cover and simmer about 40 minutes. Adjust seasonings to taste and garnish with fresh cilantro before serving.

By Simmi G

Ingredients

• ✓ tomato juice
• ground beef
• onion
• sauerkraut
• brown sugar

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

Ingredients

• ✓ tomato juice
• ground beef
• rolled oat
• egg
• onion
• salt
• black pepper

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

Ingredients

• ✓ tomato juice
• bloody mary dry spice mix
• olive oil
• water chestnut
• scallion
• jalapeno pepper
• garlic
• shrimp

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

Ingredients

• ✓ tomato juice
• elbow macaroni
• ground beef
• tomato soup
• corn
• mozzarella cheese

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

Ingredients

• ✓ tomato juice
• turkey sausage
• onion
• vodka marinara sauce
• mozzarella cheese
• spinach
• potato gnocchi

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

Ingredients

• ✓ tomato juice
• beef short rib
• tomato sauce
• onion
• cider vinegar
• worcestershire sauce
• hot sauce
• cinnamon
• clove
• black pepper

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

Ingredients

• ✓ tomato juice
• beef stew meat
• worcestershire sauce
• herb seasoning
• potato
• carrot
• yellow onion
• tomato
• jalapeno pepper

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

Ingredients

• ✓ tomato juice
• beef stew meat
• salt
• black pepper
• all-purpose flour
• vegetable oil
• beef broth
• mixed vegetable
• potato
• cabbage

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

Ingredients

• ✓ tomato juice
• ground beef
• green pepper
• onion
• chili powder
• black pepper
• kidney bean
• great northern bean
• cheddar cheese
• sour cream
• green onion
• tomato

Instructions

1. 1 Cook beef, green pepper, onion, chili powder, and black pepper in a skillet until browned. Pour off fat.
2. 2 Add tomato juice and beans and heat through.
3. 3 Top with cheese, sour cream, green onions, and tomato.

By Campbell's Kitchen

Ingredients

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

Instructions

1. 1 Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
2. 2 Add all ingredients to a large kettle. Bring to boil. Reduce heat and simmer for 1 to 1 1/2 hours, stirring occasionally.

By George Couch

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
• green bell pepper
• sweet onion
• mild chili bean
• hot chili bean
• dark beer
• chili powder
• garlic salt
• white vinegar
• allspice
• red pepper flake
• bay leaf

Instructions

1. 1 Heat a large stockpot over medium-high heat. Cook and stir beef in the hot stockpot until browned and crumbly, 5 to 7 minutes; drain. Add green bell pepper and onion to ground beef; saute until vegetables are tender, 5 to 10 minutes.
2. 2 Stir tomato juice, mild chili beans, hot chili beans, beer, chili powder, garlic salt, vinegar, allspice, red pepper flakes, and bay leaves into ground beef mixture. Cover stockpot with a lid and simmer at least 2 hours.

By cincychic

Ingredients

• ✓ tomato juice
• clam juice
• shrimp
• avocado
• tomato
• cucumber
• red onion
• cilantro
• lemon juice
• salt
• pepper

Instructions

1. 1 Combine tomato and clam juice cocktail, shrimp, avocados, tomatoes, cucumbers, onion, cilantro, lemon juice, salt, and pepper together in a large bowl.
2. 2 Cover the bowl with plastic and refrigerate until ready to serve.

By Dawn

Ingredients

• ✓ tomato juice
• pasta shell
• ground beef
• onion
• green bell pepper
• pepperoni
• tomato sauce
• oregano
• celery salt
• onion powder
• garlic salt
• basil
• red pepper flakes
• mozzarella cheese

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink.
3. 3 Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and green pepper until browned. Drain off excess grease. Stir in pepperoni, tomato sauce, tomato juice, oregano, celery salt, onion powder, garlic salt, basil, red pepper flakes, and cooked pasta. Pour into the prepared baking dish and cover with aluminum foil.
4. 4 Bake in the preheated oven for 20 minutes. Remove casserole from oven and sprinkle with mozzarella cheese. Return to the oven and bake until the cheese melts, about 5 minutes.

By LawyerCooker

Ingredients

• ✓ tomato juice
• beef sausage
• onion
• mushroom
• olive oil
• tomato paste
• tomato
• burgundy wine
• oregano
• basil
• parsley
• garlic
• garlic salt
• white sugar
• spaghetti

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Cook sausage for 30 minutes. Cut into bite sized pieces, and set aside.
2. 2 In a Dutch oven, saute onion and mushrooms in olive oil until tender. Remove with slotted spoon, and set aside. Stir into Dutch oven: tomato paste, tomato juice, Italian tomatoes, and wine. Stir until smooth. Mix in oregano, basil, parsley, garlic, garlic salt, and sugar. Return sausage and onion and mushroom saute to sauce. Bring to a boil. Reduce heat, and simmer for at least 3 hours. Cover pot if sauce becomes too thick.
3. 3 Cook pasta according to package directions. Drain. Serve sauce over pasta.

By Melinda

Ingredients

• ✓ tomato juice
• green bell pepper
• butter
• yellow onion
• ground beef
• salt
• black pepper
• white rice

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

Ingredients

• ✓ tomato juice
• asparagus
• shrimp
• english cucumber
• tomato
• green bell pepper
• red onion
• basil
• red wine vinegar
• olive oil
• garlic
• sugar
• hot pepper sauce
• salt
• black pepper
• salad green

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until crisp-tender, about 3 minutes. Drain and rinse in ice cold water; drain well.
2. 2 Combine steamed asparagus, shrimp, cucumber, tomatoes, bell pepper, onion, and basil in a large bowl.
3. 3 Combine tomato juice, vinegar, oil, garlic, sugar, hot sauce, salt, and pepper in a small bowl. Stir dressing with a whisk until well blended. Pour over shrimp mixture and toss well. Divide greens among 4 plates and top each with 2 cups of the shrimp salad.

By Amy Brolsma

Ingredients

• ✓ tomato juice
• cabbage
• water
• white rice
• butter
• onion
• salt
• pepper

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

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
• liquid smoke
• mustard
• brown sugar
• ketchup
• white vinegar
• liquid smoke
• barbecue sauce
• water
• egg
• sugar
• salt
• bread crumb
• cornmeal
• oat
• onion
• ground beef

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, combine the beef, onion, oatmeal, cornmeal, bread crumbs, salt, sugar, egg, tomato juice, water, barbecue sauce, 1/8 teaspoon liquid smoke and vinegar. Mix together thoroughly and place mixture into a lightly greased 9x5 inch loaf pan.
3. 3 In a separate small bowl, combine the ketchup, brown sugar, mustard and 2 drops liquid smoke and mix thoroughly. Spread over the top of the meatloaf.
4. 4 Bake at 350 degrees F (175 degrees C) for approximately one hour.

By Carolyn

Ingredients

• ✓ tomato juice
• cabbage
• vegetable oil
• onion
• garlic
• white rice
• ground beef
• pork sausage
• egg

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

Ingredients

• ✓ tomato juice
• vegetable oil
• chicken breast
• onion
• red bell pepper
• taco seasoning mix
• salsa
• french bread
• cheddar cheese

Instructions

1. 1 Heat the oil in a large skillet over medium-high heat. Add the chicken, and cook and stir until lightly browned, about 5 minutes.
2. 2 Stir in the sliced onions and red peppers, and cook and stir for 5 minutes or until the vegetables are tender. Stir in the tomato juice and taco seasoning, and mix well. Cook mixture until the juice has thickened and the chicken is well coated with sauce, about an additional 7 minutes.
3. 3 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
4. 4 Spread 2 tablespoons of salsa over each slice of French bread. Evenly spoon the chicken mixture on top of the salsa topped bread. Sprinkle each sandwich with 1/4 cup Cheddar cheese.
5. 5 Place sandwiches under the preheated broiler and cook for 5 minutes or until the cheese is melted and beginning to brown.

By laughingmagpie

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
• cabbage
• water
• ground beef
• rice
• garlic powder
• egg
• vinegar
• sugar
• water

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

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
• egg
• ground beef
• bread crumb
• parsley
• garlic
• oregano
• salt
• black pepper
• ham
• mozzarella cheese

Instructions

1. 1 Combine tomato juice and beaten eggs in a large bowl; stir in ground beef, bread crumbs, parsley, garlic, oregano, salt, and black pepper. Mix thoroughly.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Shape beef mixture into a 10x8-inch rectangle on a piece of aluminum foil or waxed paper. Arrange ham slices on top, leaving a small margin around edges. Tear cheese slices, reserving 1 slice; sprinkle torn cheese over ham.
4. 4 Carefully roll up beef mixture starting from one short end using the foil or waxed paper to lift and roll. Seal edges and ends of beef mixture. Place beef roll, seam-side down, in a 9x13-inch baking dish.
5. 5 Bake in the preheated oven about 1 hour 15 minutes. Cut remaining 1 cheese slice into 4 triangles; place on top of roll, overlapping triangles. Bake until cheese melts, about 2 minutes more.

By Kimber

Ingredients

• ✓ tomato juice
• ground beef
• onion
• olive oil
• parsley
• tomato sauce
• worcestershire sauce
• salt
• garlic salt
• black pepper

Instructions

1. 1 Combine ground beef, onion, olive oil, and parsley in a large skillet over medium heat. Cook and stir until onions are soft and ground beef is cooked through, 8 to 10 minutes.
2. 2 Pour tomato juice and tomato sauce into a large pot over medium heat. Add ground beef mixture, Worcestershire sauce, salt, garlic salt, and pepper. Simmer for 1 hour.

By Ronda Kirsch