Type what you have

Ingredients

• ✓ tomato
• celery
• carrot
• worcestershire sauce
• horseradish
• hot sauce
• ice cube

Instructions

1. 1 Blend tomatoes, celery, carrot, Worcestershire sauce, horseradish, and hot sauce in a blender until very smooth. Add ice cubes and blend until smooth.

By Juliana Hale

Ingredients

• ✓ tomato
• carrot
• strawberry
• red bell pepper
• apple
• lime
• ginger

Instructions

1. 1 Place a collection container under the exit spout of a juicer; turn the juicer on. Place carrots into the feeding chute; insert the food pusher and gently guide carrots down the chute. Repeat with strawberries, tomato, bell pepper, apple, lime, and ginger. Turn off the juicer.
2. 2 Stir juice in the collection container and serve.

By Alice Yuko Shikina

Ingredients

• ✓ tomato
• lemon
• spinach
• parsley
• celery
• jalapeno pepper
• salt
• ice

Instructions

1. 1 Process lemon, spinach, parsley, celery, jalapeno pepper, and tomato, respectively, through a juicer. Season juice with salt.
2. 2 Fill a glass with ice and add juice.

By France Cevallos

Ingredients

• ✓ tomato
• celery
• onion
• green bell pepper
• beet
• carrot
• garlic
• sugar
• black pepper
• horseradish
• lemon juice
• water
• worcestershire sauce
• sugar
• salt

Instructions

1. 1 Place a collection container under the exit spout of a juicer; turn the juicer on. Place tomatoes into the feeding chute; insert the food pusher and gently guide tomatoes down the chute. Repeat with celery, onion, green pepper, beets, carrots, and garlic.
2. 2 Place juice into a large pot. Stir in sugar, black pepper, horseradish, lemon juice, and enough water to form a thin consistency: season with Worcestershire sauce. Bring to a boil, and cook for 20 minutes.
3. 3 Pack juice into hot, sterilized 1-quart jars, filling to within ¾ inch of the top. Stir in 1 tablespoon sugar and 1 teaspoon salt into each jar. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 40 minutes.
5. 5 Remove jars from the stockpot and let rest on a cloth-covered or wood surface, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Stacy

Ingredients

• ✓ tomato
• onion
• celery
• carrot
• beet
• green pepper
• garlic
• water
• lemon juice
• sugar
• horseradish
• worcestershire sauce
• black pepper
• canning jar
• lid
• ring
• sugar
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Process tomatoes, onion, 3 tablespoons plus 1/2 teaspoon celery, carrot, beet, green bell pepper, and garlic through a juicer.
3. 3 Stir together vegetable juices, water, lemon juice, 1 1/4 teaspoons sugar, horseradish, Worcestershire sauce, and black pepper in a large pot. Bring to a boil and cook until flavors blend, about 20 minutes. Meanwhile, sterilize the jar and lid in boiling water for at least 5 minutes.
4. 4 Ladle juice into the jar. Stir 1 tablespoon sugar and salt into juice. Wipe the rim of the jar with a moist paper towel to remove any residue. Top with the lid and screw on the ring.
5. 5 Process juice in a pressure canner at 10 pounds of pressure for 35 minutes.
6. 6 Remove the jar from the pressure canner and place onto a cloth-covered or wooden surface until cool. Press the center of the lid with a finger to ensure the lid does not move up or down. Remove the ring for storage and store in a cool, dark area.

By Lisa

Ingredients

• ✓ tomato
• ring
• lid
• canning jar
• lemon juice
• hot pepper sauce
• seafood seasoning
• celery seed
• black pepper
• worcestershire sauce
• kosher salt
• bay leaf
• horseradish
• vinegar
• tomato sauce
• jalapeno pepper
• garlic
• carrot
• green bell pepper
• onion
• chile de arbol pepper

Instructions

1. 1 Grind chile de arbol peppers with a mortar and pestle until becomes a powder; set aside.
2. 2 Place tomatoes, onions, bell peppers, carrots, garlic, and jalapeño in the bowl of a food processor, in batches; pulse until finely chopped then transfer to a large pot.
3. 3 Stir tomato sauce, vinegar, horseradish, bay leaves, chile de arbol powder, kosher salt, Worcestershire sauce, black pepper, celery seeds, seafood seasoning, and hot pepper sauce into tomato mixture; bring to a boil. Reduce heat, and simmer, stirring regularly, until vegetables are tender, about 30 minutes; remove and discard bay leaves.
4. 4 Place vegetable mixture in a vegetable juicer, in batches if necessary; process. Strain excess pulp from juice if desired. Pour juice into a large pot over medium heat; cook until nearly boiling then stir in lemon juice.
5. 5 Meanwhile, inspect 8 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until Bloody Mary mix is ready. Wash new, unused lids and rings in warm soapy water.
6. 6 Pack hot Bloody Mary mix into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims of jars with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
7. 7 Place a rack in the bottom of a large stockpot or canning kettle and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 40 minutes (or 35 minutes if using pint-sized jars).
8. 8 Remove jars from the pot; place on a cloth-covered or wood surface, several inches apart. Cool, 8 hours to overnight. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Cara

Ingredients

• ✓ tomato
• green bell pepper
• olive oil
• red onion
• garlic
• salt
• pepper

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Place the whole peppers on aluminum foil. Bake until the skin is spotted black and the peppers are soft, 30 to 45 minutes, turning the peppers once if necessary.
2. 2 Remove peppers from the oven and set aside to cool for 10 minutes. Peel off the skin and remove the stem and seeds. Chop the roasted peppers into half-inch pieces.
3. 3 Heat the olive oil in a skillet over medium heat. Stir in the onion and cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes. Add the garlic, salt, and pepper; stir in the chopped peppers and tomato. Cook over medium heat, stirring occasionally, until the tomato is soft and the mixture is well incorporated, about 5 minutes.

By jacqueline senouci

Ingredients

• ✓ tomato
• potato
• zucchini
• yellow squash
• hot chile pepper
• egg
• salt
• pepper
• harissa
• water

Instructions

1. 1 Heat a nonstick skillet over medium heat. Add potatoes, tomatoes, zucchini, yellow squash, and chile peppers; cook and stir occasionally until vegetables are tender, about 20 minutes. Transfer vegetables to a bowl; set aside.
2. 2 Heat the same skillet over medium heat. Crack eggs into the skillet; fry until whites are set but yolks are still runny, about 5 minutes. Transfer eggs to the bowl of vegetables; season with salt and black pepper.
3. 3 Mince eggs and vegetables, using 2 knives, until small pieces and well blended. It will look mushy.
4. 4 Combine harissa with water, 1 teaspoon at a time, in a separate bowl until pourable but still thick. Pour harissa over kaftaji; serve.

By snowfairy

Ingredients

• ✓ tomato
• red onion
• salt
• cucumber
• cilantro
• jalapeno pepper
• avocado
• lime
• salt
• black pepper

Instructions

1. 1 Place the onion in a medium bowl, cover with water, and stir in sea salt. Soak for 30 minutes; drain well for 10 minutes.
2. 2 Stir the drained onion, tomatoes, cucumber, cilantro, jalapeno, and avocado together in a large bowl. Squeeze lime juice over the salad to taste and season with salt and pepper.

By lutzflcat

Ingredients

• ✓ tomato
• ground beef
• garlic
• onion
• salt
• pepper
• parsley
• ras el hanout
• water

Instructions

1. 1 Combine ground beef with 1/2 of the minced garlic and 1 tablespoon chopped onion in a large bowl. Mix with your hands until fully incorporated. Shape meat mixture into 1 1/2-inch oblong patties; you should have 12 to 14 meatballs.
2. 2 Heat a large skillet over medium-high heat. Brown patties in batches in the hot skillet until crispy on both sides and no longer pink in the center, about 10 minutes. Set meatballs aside in a rimmed serving dish.
3. 3 Reduce heat to medium and stir remaining chopped onion into drippings in the skillet. Season with salt and pepper. Cook, stirring constantly, until onion has softened and turned translucent, about 5 minutes. Stir in remaining garlic and cook for 30 seconds. Stir in Roma tomatoes, dried parsley, and ras el hanout. Pour in water. Cook until tomatoes are soft, about 5 minutes.
4. 4 Pour tomato sauce over meatballs to serve.

By jacqueline senouci

Ingredients

• ✓ tomato
• red onion
• vegetable oil
• garlic
• water
• beef
• berbere seasoning
• clarified butter
• salt
• injera

Instructions

1. 1 Place onions in a large saucepan over medium-high heat. Cook, covered, until starting to brown, about 5 minutes. Add vegetable oil and garlic paste; cook until fragrant, about 5 minutes. Stir in tomatoes; cook until softened, 5 to 7 minutes.
2. 2 Stir 1/2 cup water, dried beef, and berbere seasoning into the saucepan. Reduce heat to medium and cook until flavors combine, about 10 minutes. Continue cooking, adding 1/3 cup water every few minutes, until beef is softened and sauce is thick, about 20 minutes. Stir in kibbeh and salt.
3. 3 Tear 1 injera into palm-sized pieces; fold gently into the sauce. Serve beef and sauce over whole injera.

By Rebka

Ingredients

• ✓ tomato
• olive oil
• ground beef
• cinnamon
• cumin
• paprika
• allspice
• phyllo dough
• cooking oil spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. 2 Heat olive oil in a skillet over medium-high heat. Cook ground beef until it loses its pink color and begins to brown; drain fat from skillet. Add tomatoes, cinnamon, cumin, paprika, and allspice. Reduce heat to medium and simmer until mixture reduces slightly, about 10 minutes.
3. 3 Remove one phyllo sheet from the package and keep the rest covered with a clean cloth until ready to use. On a flat work surface, cut phyllo sheet into two 14x9-inch rectangles; spray one rectangle with cooking spray, place the other rectangle on top and spray again with oil. Place a generous teaspoon of meat filling near the narrow end of dough. Fold dough over meat, fold in the sides of dough, and roll into a cigar-shaped tube. Repeat until meat filling has been rolled up. Arrange phyllo cigars on the prepared baking sheet.
4. 4 Bake in preheated oven until lightly browned, about 25 minutes.

By r1v

Ingredients

• ✓ tomato
• beef stew meat
• onion
• garlic
• harissa
• salt
• black pepper
• water
• potato

Instructions

1. 1 Cook and stir beef in a stockpot over medium heat until browned, 5 to 7 minutes. Add onions and garlic; cook and stir until onions are softened, 5 to 10 minutes. Stir harissa into beef mixture until coated; cook and stir for 2 minutes more. Season beef mixture with salt and pepper.
2. 2 Pour enough water over beef to completely cover ingredients and bring to a boil. Add potatoes and tomatoes to stew; reduce heat to medium-low and simmer until beef and potatoes are tender, 2 to 3 hours.

By CICOYLE

Ingredients

• ✓ tomato
• olive oil
• onion
• red bell pepper
• garlic
• vegetable broth
• black pepper
• chili powder
• peanut butter
• brown rice

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a large stock pot over medium-high heat. Add onions and bell peppers; cook and stir until tender. Stir in garlic and cook until fragrant, about 1 minute.
3. 3 Stir in vegetable stock, tomatoes, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
4. 4 Stir in rice; cover and simmer until rice is tender, about 15 minutes. Stir in peanut butter until well blended; serve.

By PIETOGO

Ingredients

• ✓ tomato
• olive oil
• onion
• garlic
• bay leaf
• curry powder
• salt
• chicken
• coconut milk
• lemon

Instructions

1. 1 Heat olive oil in a large, heavy skillet over medium heat. Stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned. Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes. Mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear.
2. 2 Reduce skillet heat to low. Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes. Mix in lemon juice just before serving.

By Valeriekooka

Ingredients

• ✓ tomato
• cabbage
• canola oil
• onion
• garlic
• water
• tomato paste
• mackerel
• tomato sauce
• red pepper flakes
• seasoned salt

Instructions

1. 1 Place cabbage into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10 minutes. Drain.
2. 2 Heat canola oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Stir tomatoes into onion mixture, place cover on saucepan, and cook until tomatoes are soft, 10 to 15 minutes.
3. 3 Mix water and tomato paste in a small bowl until smooth; pour into the saucepan. Stir the mixture, replace the cover, and cook another 5 minutes. Add mackerel in tomato sauce; season with red pepper flakes and seasoned salt. Stir drained cabbage into the mixture. Cover saucepan and simmer mixture until mackerel is hot, 10 to 15 minutes.

By MissGhana85

Ingredients

• ✓ tomato
• olive oil
• onion
• bell pepper
• garlic
• vegetable broth
• pepper
• red pepper flakes
• rice
• peanut butter
• peanut

Instructions

1. 1 Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes.
2. 2 Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.
3. 3 When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.

By DRUMNWRITE

Ingredients

• ✓ tomato
• butternut squash
• peanut butter
• water
• olive oil
• yellow onion
• garlic
• bay leaf
• black pepper
• salt
• lemon juice

Instructions

1. 1 Place the butternut squash in a saucepan with water to cover. Bring to a boil and then simmer, covered, until the squash is tender, about 20 minutes. Drain, reserving the cooking liquid.
2. 2 Combine the peanut butter, tomato, and warm water in a bowl. The authentic way to prepare this is to squish it together by hand -- but a food processor works, too.
3. 3 Heat the olive oil in a skillet over medium-high heat. When the oil is hot, add the onion slices and cook for 2 minutes. Add the peanut butter mixture, the minced garlic, the bay leaf, black pepper, and about 1/2 teaspoon salt. Stir to combine, then bring to a boil.
4. 4 Reduce the heat to low and simmer the peanut sauce, adding the reserved cooking liquid as needed, for 15 minutes. The consistency should be similar to a thick soup.
5. 5 Stir in the butternut squash and simmer for an additional 15 minutes. Add the lemon juice, and taste to adjust the seasoning.

By Anne-Marie

Ingredients

• ✓ tomato
• pumpkin seed
• beef stew meat
• salt
• peanut oil
• onion
• habanero pepper
• shrimp
• tomato sauce
• water
• tomato paste
• spinach

Instructions

1. 1 Place seeds in a blender; blend until mixture is powdery, 30 to 40 seconds. Set aside.
2. 2 Cut beef into bite-sized cubes; season with salt.
3. 3 Heat oil in a large pot over medium-high heat. Cook beef in hot oil until brown but not cooked through, 3 to 5 minutes.
4. 4 Place tomatoes, onion, and peppers in a blender; blend until smooth, about 30 seconds. Stir tomato mixture into beef; reduce heat to medium-low and cover. Cook until meat is tender, 40 to 50 minutes.
5. 5 Add shrimp, tomato sauce, water, and tomato paste; simmer for 10 minutes.
6. 6 Stir in spinach and powdered seeds. Continue simmering for 10 more minutes.

By Karena

Ingredients

• ✓ tomato
• chickpea
• baking soda
• vegetable oil
• onion
• ginger-garlic paste
• cayenne pepper
• salt
• turmeric
• garam masala
• spinach

Instructions

1. 1 Drain and rinse chickpeas under cold running water. Place in a bowl, cover with cold water, and stir in baking soda. Soak for 10 minutes. Drain and rinse thoroughly.
2. 2 Heat oil in a pot and cook onion until soft and translucent, about 5 minutes. Stir in garlic-ginger paste, cayenne, salt, turmeric, and garam masala. Cook and stir until spices are well absorbed by the onion, about 2 minutes.
3. 3 Add tomatoes and frozen spinach; stir to combine. Add chickpeas and stir gently. Simmer until flavors are well combined, about 20 minutes. Add a little water if sauce is too thick.

By ssuthers

Ingredients

• ✓ tomato
• garlic
• caraway seed
• salt
• olive oil
• mild chile pepper
• green bell pepper
• egg
• salt
• black pepper

Instructions

1. 1 Mash the garlic, caraway seeds, and pinch of salt in a mortar and pestle or against the side of a mixing bowl.
2. 2 Heat 1 tablespoon of the olive oil in a skillet over medium heat. Stir in the chile peppers; cook and stir until the peppers have softened, about 5 minutes. Remove them from the skillet and set aside. Add another tablespoon of oil to the skillet and cook the bell peppers and tomatoes until the peppers are soft and the tomatoes have begun to break down, about 5 more minutes. Add the tomato-bell pepper mixture to the hot peppers. Stir in the mashed garlic and caraway seeds. Spoon the vegetables onto plates or a serving platter.
3. 3 Heat the remaining oil in the skillet. Fry the eggs until the whites are set and the yolks are the desired consistency, about 2 to 3 minutes for runny yolks, 4 to 5 minutes for fully set yolks. Place the fried eggs on the vegetable mixture and season to taste with salt and pepper.

By Asma Khalfaoui

Ingredients

• ✓ tomato
• olive oil
• onion
• vegetable stock
• peanut butter
• red pepper flakes
• cabbage
• sweet potato
• carrot
• turnip
• okra
• chicken

Instructions

1. 1 Heat the olive oil over medium heat in a large soup pot; cook and stir the onion in the hot oil until translucent, about 5 minutes. Whisk 1/2 cup of vegetable stock and the peanut butter into the onions until the mixture is smooth. Beat in remaining vegetable stock, diced tomatoes with their liquid, and crushed red pepper flakes; bring to a boil, reduce heat to medium low, and cook at a simmer for 30 minutes, stirring occasionally.
2. 2 Stir in the cabbage, sweet potato, carrot, and turnip; simmer, stirring occasionally, until the vegetables are tender, about 30 more minutes. Stir in the okra and chicken and simmer until the okra is tender, about 30 additional minutes.

By mary

Ingredients

• ✓ tomato
• oil
• onion
• green bell pepper
• carrot
• green chile
• water
• vegetable bouillon
• curry powder
• chili powder
• salt
• black pepper

Instructions

1. 1 Heat oil in a skillet over medium heat; stir in onions and bell peppers. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
2. 2 Add carrots, tomatoes, green chiles, water, bouillon cube, curry powder, chili powder, salt, and pepper. Cook until mixture is well combined and thickened, 15 to 20 minutes.

By seattlelove

Ingredients

• ✓ tomato
• vegetable oil
• onion
• garlic
• ginger root
• tomato paste
• cayenne powder
• water
• salt
• black pepper
• beef stew meat
• jasmine rice

Instructions

1. 1 Heat 2 tablespoons oil in a large pot over medium heat. Add onion, garlic, and ginger; cook and stir until softened, about 5 minutes. Add tomato paste and cayenne pepper; cook, stirring constantly, until dark and fragrant, about 2 minutes. Stir in tomatoes, 3/4 cup water, salt, and pepper. Cover and simmer over medium-low heat.
2. 2 While the tomato mixture is simmering, heat remaining 1 tablespoon oil in a separate pot. Season stew meat with salt and pepper, then add to the pot and cook until browned, 1 to 2 minutes per side.
3. 3 Stir meat into simmering tomato mixture. Add jasmine rice and pour in enough water to cover. Cover and cook over medium heat, stirring occasionally, until meat and rice are tender, about 30 minutes.

By aduani

Ingredients

• ✓ tomato
• olive oil
• scallion
• garlic
• cumin
• cayenne pepper
• sea salt
• black pepper
• honey
• egg
• cilantro

Instructions

1. 1 Heat olive oil in a small cast iron skillet over medium heat. Add scallions and saute until softened, 3 to 5 minutes. Stir in garlic and cumin.
2. 2 Add tomatoes, cayenne, salt, and pepper. Taste and add honey if tomatoes aren't sweet enough. Bring to a simmer and cook until the mixture thickens a bit, about 15 minutes.
3. 3 Crack 1 egg into each quarter of the skillet. Spread the whites with a fork so that they cover the surface evenly. Simmer until the eggs are still soft inside but not runny, about 5 minutes, or to your liking. Serve garnished with cilantro.

By Healthination

Ingredients

• ✓ tomato
• peanut oil
• red onion
• ginger
• garlic
• chicken
• red pepper
• salt
• black pepper
• chicken stock
• sweet potato
• peanut butter
• collard green

Instructions

1. 1 Gather all ingredients.
2. 2 Heat peanut oil in a large pot over medium-high heat. Cook and stir onion, ginger, and garlic in hot oil until onion is softened, about 5 minutes.
3. 3 Add chicken; cook and stir until completely browned.
4. 4 Season with crushed red pepper, salt, and black pepper.
5. 5 Pour in chicken stock. Stir in sweet potatoes; bring to a boil.
6. 6 Reduce heat to low, cover the pot partially with a lid, and cook at a simmer for 15 minutes. Stir in tomatoes, peanut butter, and collard greens.
7. 7 Partially cover the pot and continue cooking, stirring occasionally, until greens are tender, about 20 more minutes.

By km1312

Ingredients

• ✓ tomato
• pineapple
• canola oil
• sweet onion
• celery
• leek
• curry powder
• cumin
• cayenne pepper
• salt
• peanut butter
• water
• heavy cream
• green onion
• garlic

Instructions

1. 1 Soak dried pineapple in a bowl of water until softened, at least 30 minutes; drain.
2. 2 Heat oil in a large pot over medium heat. Cook and stir sweet onion, celery, and leek in hot oil until tender, about 4 minutes.
3. 3 Sprinkle curry powder, cumin, cayenne pepper, and salt over the vegetables; stir to coat. Cook and stir until strongly fragrant, about 4 minutes more.
4. 4 Add peanut butter to the pot. Drain about half the juice from the tomatoes and discard; pour remaining tomatoes and juice into the pot. Cook until the tomatoes soften, about 5 minutes. Pour 3 cups water into the pot; add drained pineapple.
5. 5 Bring the mixture to a boil, reduce heat to medium-low, and simmer soup for 1 hour. Stir cream, green onion, and garlic into the soup.

By Joy Kimberly

Ingredients

• ✓ tomato
• vegetable oil
• onion
• garlic
• ginger
• butter
• cinnamon
• cumin
• chicken thigh
• chicken broth
• apricot
• honey
• israeli couscous

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
2. 2 Heat vegetable oil in the hot cooker. Add onion and saute for 3 minutes. Stir in garlic and ginger and saute until fragrant, about 30 seconds. Stir in butter.
3. 3 Mix cinnamon and cumin together in a small bowl. Reserve 1 teaspoon of the mixture; set aside. Season chicken thighs with remaining cinnamon and cumin mixture.
4. 4 Place chicken into the Instant Pot® and sear, about 5 minutes per side. Pour in chicken broth and tomatoes. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
6. 6 Place apricots into the liquid. Sprinkle chicken thighs with reserved 1 teaspoon cinnamon and cumin mixture. Drizzle honey over chicken thighs. Serve with tomato mixture on top of couscous.

By thedailygourmet

Ingredients

• ✓ tomato
• vegetable oil
• lamb breast chop
• mutton breast chop
• cake flour
• onion
• white vinegar
• bay leaf
• beef bouillon
• salt
• brown sugar
• white peppercorn
• black pepper
• worcestershire sauce
• potato

Instructions

1. 1 Heat oil in a large, heavy-bottomed saucepan over medium-high heat.
2. 2 Dredge lamb in flour; shake off excess.
3. 3 Cook lamb in hot oil until browned all over. Transfer lamb to a plate, reserving drippings in the pan.
4. 4 Cook and stir onion in drippings until soft, about 5 minutes. Mix in tomatoes. Return lamb chops to the saucepan; season with bay leaves, bouillon, salt, brown sugar, white peppercorns, black pepper, and Worcestershire sauce. Cover, reduce heat, and simmer for 1 hour and 15 minutes. Stir occasionally, making sure nothing sticks to the bottom of the pan.
5. 5 Stir in potatoes; continue cooking until potatoes are cooked and meat is tender, about 45 minutes more.

By WILLIAM R

Ingredients

• ✓ tomato
• chicken breast
• sweet potato
• chickpea
• onion
• carrot
• garlic
• parsley
• salt
• cumin
• turmeric
• black pepper
• cinnamon

Instructions

1. 1 Place chicken, sweet potatoes, garbanzo beans, carrots, onion, and garlic into a slow cooker.
2. 2 Mix parsley, salt, cumin, turmeric, cinnamon, and pepper together in a small bowl. Sprinkle over chicken and vegetables, then pour in tomatoes and stir to combine.
3. 3 Cover and cook on High until sweet potatoes are tender and sauce has thickened, 4 to 5 hours.

By KCOOPER78