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
• rice vinegar
• lime juice
• white sugar
• cucumber
• red onion
• cilantro
• peanut

Instructions

1. 1 Make the dressing: Stir vinegar, lime juice, and sugar together in a small bowl until sugar dissolves.
2. 2 Make the salad: Hold cucumber upright and use a peeler to remove strips of peel lengthwise, making a pattern of peeled and unpeeled strips all the way around for a decorative effect. Cut cucumber in half lengthwise, then thinly slice each half.
3. 3 Place cucumber into a salad bowl with tomatoes and red onion; mix to combine. Pour dressing over salad and mix until well combined. Cover and refrigerate for at least 30 minutes.
4. 4 Just before serving, stir cilantro into salad and sprinkle chopped peanuts over top.

By Sherriel

Ingredients

• ✓ tomato
• heavy cream
• bay leaf
• cumin
• ginger
• turmeric
• curry powder
• coconut butter
• milk
• salt
• lime juice
• basil
• cilantro
• garlic
• red bell pepper
• onion
• zucchini
• butter

Instructions

1. 1 Melt butter in a large pot over medium-low heat; add tomatoes, zucchini, onion, red bell pepper, garlic, cilantro, basil, lime juice, and salt. Cover and cook until vegetables are slightly tender, about 25 minutes. Transfer vegetable mixture to a blender or food processor; blend until smooth.
2. 2 Place milk, coconut butter, curry powder, turmeric, ginger, cumin, and bay leaf in the same large pot; cook and stir over medium-low heat until coconut butter is completely melted, 5 to 10 minutes. Add pureed vegetables to the milk mixture; cook until heated through, about 5 minutes. Garnish each serving with about 1 tablespoon heavy cream.

By HannahRose

Ingredients

• ✓ tomato
• vegetable oil
• onion
• salt
• ginger
• pork chop
• water
• tamarind soup base
• green bean

Instructions

1. 1 Heat vegetable oil in a skillet over medium heat. Add onion; cook and stir until softened and translucent, about 5 minutes. Season with salt.
2. 2 Stir in ginger, tomatoes, and pork chops. Cover and reduce heat to medium-low. Turn the pork occasionally, until browned.
3. 3 Pour in water and tamarind soup base. Bring to a boil, then reduce heat and simmer until the pork is tender and cooked through, about 30 minutes.
4. 4 Stir in green beans and cook until tender.

By Robyn Michelle

Ingredients

• ✓ tomato
• ✓ tomato
• vegetable oil
• shallot
• chicken
• red curry paste
• curry powder
• coconut milk
• fish sauce
• palm sugar
• cilantro

Instructions

1. 1 Heat the vegetable oil in a medium skillet over low heat, and stir fry the shallots until browned and tender. Drain, reserving the oil, and set aside.
2. 2 Place the chicken in the skillet with the reserved oil, and stir in the curry paste and curry powder to evenly coat. Pour in enough water to cover, and bring to a boil. Reduce heat, cover skillet, and simmer until the chicken is no longer pink and juices run clear.
3. 3 Stir the coconut milk, tomato puree, fish sauce, palm sugar, and 1/2 the tomato wedges into the skillet. Cook and stir over low heat until the mixture is smooth and creamy. Mix in the remaining tomatoes, and continue cooking until tender. Top with cilantro and the fried shallots to serve.

By Michelle Chen

Ingredients

• ✓ tomato
• cooking oil
• onion
• green bell pepper
• garlic
• garam masala
• curry powder
• cumin
• turmeric
• green lentil

Instructions

1. 1 Heat oil in a large skillet over medium-high heat and cook onion, bell pepper, and garlic until soft, about 5 minutes. Stir in garam masala, curry powder, cumin, and turmeric; cook until fragrant, 1 to 2 minutes. Add tomatoes, bring to a simmer, and cook for 5 minutes. Add lentils and stir well. Simmer for 10 minutes, but do not bring to a boil.

By missjazzcullen

Ingredients

• ✓ tomato
• beef oxtail
• beef stew meat
• potato
• onion
• celery
• carrot
• cabbage
• cucumber
• beef bouillon
• black pepper

Instructions

1. 1 In a large stock pot add oxtail, beef, potatoes, onion, tomatoes, celery, carrots, cabbage and cucumbers. Fill stock pot with water until all ingredients are covered.
2. 2 Stir in bouillon cubes and season with pepper. Cook over medium heat until vegetables are tender and beef is cooked through.

By Sonya Rutnam

Ingredients

• ✓ tomato
• rice vinegar
• olive oil
• sugar
• salt
• sesame oil
• asparagus
• feta
• green onion
• cilantro

Instructions

1. 1 Whisk together rice vinegar, olive oil, sugar, sea salt, and sesame oil in the bottom of a salad bowl until dressing is well blended.
2. 2 Add asparagus, feta, tomato, green onion, and cilantro to dressing in the bowl; toss to coat. Cover and refrigerate for 1 hour before serving.

By Locally Grown

Ingredients

• ✓ tomato
• butter
• onion
• garlic
• ground beef
• pea
• curry powder
• salt
• paprika
• chili powder
• black pepper
• coconut

Instructions

1. 1 Melt butter in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, 3 to 5 minutes. Stir in beef; cook until crumbly and no longer pink, 5 to 10 minutes. Drain excess fat.
2. 2 Stir tomatoes, peas, curry powder, salt, paprika, chili powder, and pepper into beef mixture; cook until thickened, about 20 minutes. Garnish with coconut.

By Fireman Bill

Ingredients

• ✓ tomato
• tofu
• soy sauce
• vegetable oil
• onion
• carrot
• rice
• egg
• sugar
• salt
• white pepper

Instructions

1. 1 Combine tofu and 2 tablespoons soy sauce in a bowl and marinate while you prepare the rest of the ingredients.
2. 2 Heat oil in a skillet over medium heat. Add onions and carrot; cook until lightly browned, about 5 minutes. Add tofu and marinade and cook for 2 to 3 minutes, stirring occasionally. Stir in rice and cook for 3 minutes while stirring.
3. 3 Move all ingredients to one half of the skillet and crack eggs into the empty half. Cook for 2 minutes until eggs start to set. Mix eggs and the rest of the ingredients until well combined. Season with remaining soy sauce and sugar; mix well.
4. 4 Stir tomato into the skillet; cook and mix for 1 minute. Season with salt, white pepper, and more soy sauce if desired.

By barbara

Ingredients

• ✓ tomato
• white vinegar
• white sugar
• coriander
• red pepper flakes
• salt
• cucumber
• red onion
• cilantro
• mint
• peanut
• mint

Instructions

1. 1 Whisk together the vinegar, sugar, coriander, red pepper flakes, and salt in a salad bowl until the sugar is dissolved. Stir in the cucumbers, onion, tomatoes, cilantro, and chopped mint, and toss to coat with dressing. Cover and refrigerate for 1 hour to blend the flavors.
2. 2 Before serving, toss again with chopped peanuts, and garnish with sprigs of fresh mint.

By Kris10 in CA

Ingredients

• ✓ tomato
• olive oil
• onion
• garlic
• curry powder
• tomato paste
• vegetable bouillon
• mixed vegetable
• water
• salt
• pepper
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until golden, about 1 to 2 minutes. Stir in curry powder and tomato paste, cook and stir for 2 to 3 minutes.
3. 3 Stir in tomatoes, vegetable bouillon cube, mixed vegetables, water, salt and pepper to taste. Simmer until vegetables are very soft and tender, 20 to 30 minutes.
4. 4 Sprinkle with fresh cilantro and serve.

By Michelle Young

Ingredients

• ✓ tomato
• olive oil
• onion
• garlic
• pork loin
• prawn
• salt
• pepper
• zucchini
• okra
• green bean
• eggplant
• bitter melon

Instructions

1. 1 Heat oil in a large pot over medium heat; stir in onion and garlic and cook until tender, about 5 minutes.
2. 2 Add pork; cook and stir until browned, 5 to 7 minutes.
3. 3 Add prawns; cook and stir until they turn pink, about 5 minutes.
4. 4 Stir in tomato; season with salt and pepper, cover and simmer for 5 minutes.
5. 5 Stir in zucchini, okra, green beans, eggplant, and bitter melon; cover and cook until the vegetables are tender, about 10 minutes.

By lola

Ingredients

• ✓ tomato
• butter
• onion
• garlic
• curry powder
• salt
• turmeric
• cayenne pepper
• black pepper
• ginger
• cinnamon stick
• ground beef
• potato

Instructions

1. 1 Melt butter in a large wok or skillet over high heat; saute onions and garlic until onions are almost transparent, about 5 minutes.
2. 2 Combine curry powder, salt, turmeric, cayenne pepper, black pepper, ginger, and cinnamon in a bowl.
3. 3 Stir ground beef into onion mixture and cook, breaking beef into small crumbles, until beef is cooked through and browned, 5 to 7 minutes. Add curry mixture to ground beef mixture and stir well.
4. 4 Mix potatoes and tomatoes into ground beef mixture, reduce heat to medium, cover wok, and cook until potatoes are tender, about 20 minutes.

By farabi

Ingredients

• ✓ tomato
• chicken stock
• galangal
• makrut lime leaf
• lemongrass
• chile paste
• fish sauce
• lime juice
• shallot
• button mushroom
• bok choy
• carrot
• cilantro
• green onion

Instructions

1. 1 Bring chicken stock, galangal, lime leaves, lemon grass, and hot chile paste to a boil in a large pot. Stir in fish sauce, lime juice, shallots, tomato, mushrooms, bok choy, and carrot. Reduce heat to medium-low, and simmer until the vegetables are tender, about 25 minutes. Garnish with cilantro and green onion before serving.

By trooworld

Ingredients

• ✓ tomato
• coconut oil
• onion
• carrot
• garlic
• shrimp
• ham
• jasmine rice
• soy sauce
• salt
• black pepper
• pineapple
• green onion

Instructions

1. 1 Melt coconut oil in a large frying pan over medium-high heat. Add onion, carrot, and garlic; stir-fry until tender, about 3 minutes. Add shrimp and ham; stir-fry until shrimp are almost cooked through, about 2 minutes. Add cooked rice and soy sauce; continue to cook and stir for 1 minute. Season with salt and pepper. Remove from heat.
2. 2 Stir pineapple, tomato, and green onions into fried rice until thoroughly combined.

By Cool Runnings Foods

Ingredients

• ✓ tomato
• vegetable oil
• onion
• garlic
• ginger
• goat meat
• water
• potato
• carrot
• garam masala
• coriander
• cumin
• turmeric
• salt
• red chile pepper

Instructions

1. 1 Heat 2 tablespoons oil in an electric pressure cooker on the "Sear" setting. Add onions; cook and stir until golden brown, 10 to 15 minutes.
2. 2 Transfer onions to a food processor; grind into a paste. Remove to a bowl.
3. 3 Combine tomatoes, garlic paste, and ginger paste in the food processor; process until smooth.
4. 4 Heat remaining 2 tablespoons oil in the pressure cooker using the "Sear" setting. Add onion paste; cook, stirring constantly, until browned, about 2 minutes. Stir in the tomato mixture. Add goat meat, water, potato, carrot, garam masala, coriander, cumin, turmeric, salt, and red chile pepper.
5. 5 Close pressure cooker and seal according to manufacturer's instructions. Set the timer for 50 minutes at high pressure. Release pressure using the natural-release method according to manufacturer's instructions.

By jmerar

Ingredients

• ✓ tomato
• chicken thigh
• garlic
• ginger
• turmeric
• salt
• vegetable oil
• yellow onion
• shrimp paste
• tamarind paste
• chile powder
• chicken stock
• sugar
• young green jackfruit
• curry powder

Instructions

1. 1 Mix chicken, garlic, ginger, turmeric, and salt together in a large bowl. Cover with plastic wrap and place in the refrigerator to marinate, about 30 minutes.
2. 2 Heat vegetable oil in a wok or large pot over medium-high heat. Add onion; cook and stir until browned, 2 to 3 minutes. Add tomato, shrimp paste, tamarind paste, and chile powder; mix until flavors combine, about 1 minute. Stir in chicken with marinade. Cook until chicken is browned on both sides, about 5 minutes.
3. 3 Stir chicken stock and sugar into the wok. Cover and simmer for 15 minutes. Add jackfruit; simmer until tender, about 15 minutes. Stir in curry powder. Continue simmering until the internal temperature of the chicken registers 165 degrees F (74 degrees C) on an instant-read thermometer, about 5 minutes more.

By Brittney Tun

Ingredients

• ✓ tomato
• butter
• shallot
• red curry paste
• curry powder
• red chile pepper
• chicken thigh
• lemongrass
• bird's eye chile pepper
• coriander
• makrut lime leaf
• fish sauce
• water
• coconut milk
• cilantro

Instructions

1. 1 Melt butter in a wok over medium heat. Add shallots and fry until golden, about 10 minutes. Remove shallots and set aside. Add curry paste to the wok and toast until fragrant, about 3 minutes. Stir in curry powder and ground chile. Add chicken and cook, stirring, until lightly browned, about 5 minutes. Stir in lemongrass, chiles peppers, coriander, and lime leaves.
2. 2 Pour in fish sauce and enough water to cover chicken. Add coconut milk; cook for 10 minutes. Toss in tomatoes and cook until starting to soften, about 10 minutes more. Reduce heat to low and simmer until flavors blend, 1 to 2 hours.
3. 3 Remove lemongrass and lime leaves. Garnish curry with the fried shallots and cilantro.

By Alex Illes

Ingredients

• ✓ tomato
• chicken thigh
• curry powder
• salt
• garam masala
• onion
• water
• garlic
• paprika
• ginger root
• cayenne pepper
• corn oil
• fish sauce
• lemongrass
• water

Instructions

1. 1 Rub chicken thighs with curry powder, salt, and garam masala; cover and set aside. Combine onions, 2 tablespoons water, garlic, paprika, ginger, and cayenne pepper in a blender; blend into a smooth paste.
2. 2 Heat oil in a large, lidded skillet over medium heat. Add onion-spice paste; cook and stir until darkened, about 7 minutes. Stir in chicken thighs; cook 3 to 4 minutes. Add tomatoes, fish sauce, and lemongrass; cook 2 minutes. Stir in 1 cup water; bring to a boil. Cover skillet and reduce heat to low; cook until chicken begins to fall apart, stirring occasionally, 25 to 35 minutes. Uncover skillet; increase heat and cook until sauce is reduced, about 5 minutes. Skim and discard excess oil from top.

By Lee Jackson

Ingredients

• ✓ tomato
• pineapple chunk
• beef stew meat
• onion
• beef broth
• red wine vinegar
• garlic
• seasoned salt
• paprika
• black pepper
• green bell pepper
• red bell pepper
• brown sugar
• cornstarch
• soy sauce
• red wine vinegar

Instructions

1. 1 Drain the pineapple juice into a slow cooker, reserving the pineapple chunks. Place the beef, onions, beef broth, 3 tablespoons red wine vinegar, garlic, seasoned salt, paprika, and black pepper into the slow cooker with the juice. Mix well, cover, and cook on Low until the beef is tender, 6 to 6 1/2 hours.
2. 2 Increase the setting to High and stir in green bell pepper, red bell pepper, and brown sugar. In a small bowl, mix together the cornstarch, soy sauce, and 2 tablespoons red wine vinegar until smooth; stir the mixture into the slow cooker, blending well. Cover and cook for 1 more hour. Just before serving, lightly stir in the tomatoes and reserved pineapple chunks.

By Cat Lady Cyndi

Ingredients

• ✓ tomato
• lemon
• arugula
• green onion
• parsley
• basil
• bean sprout
• chicken
• black pepper
• red pepper flakes
• salt
• sugar
• garlic
• olive oil
• lemon juice
• white wine
• coconut milk
• spaghetti

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and return spaghetti to pot.
2. 2 Whisk coconut milk, white wine, lemon juice, olive oil, garlic, sugar, salt, red pepper flakes, and black pepper in a small saucepan over medium heat; simmer until flavors combine, 5 to 6 minutes.
3. 3 Stir chicken, tomatoes, bean sprouts, basil, parsley, and green onions into pasta; cook over low heat until warmed through, 3 to 5 minutes. Add coconut sauce; stir to combine. Serve pasta over a bed of arugula. Sprinkle with lemon zest.

By jennifermcham

Ingredients

• ✓ tomato
• cilantro
• green onion
• carrot
• ramen noodle
• fish sauce
• lime juice
• brown sugar
• coconut milk
• cilantro
• chicken breast
• sriracha chile sauce
• garlic
• makrut lime leaf
• ginger
• chicken stock
• lemongrass

Instructions

1. 1 Mince the lower 2/3 of lemongrass stalk. Bruise the remaining upper portion of lemongrass stalk by hitting it with the back of a knife.
2. 2 Pour chicken stock into a large pot; add minced lemongrass, bruised lemongrass stalk, 1/2 the ginger, lime leaves, garlic, and Sriracha sauce. Bring to a boil, reduce heat, and simmer. Add chicken to simmering broth; cook until chicken is no longer pink in the center, about 10 minutes. Remove lemongrass stalk and lime leaves using a slotted spoon; discard.
3. 3 Place cilantro bundle in the broth and simmer for 2 minutes. Add coconut milk, remaining ginger, brown sugar, lime juice, and fish sauce. Remove cilantro bundle using a slotted spoon; discard. Simmer broth, 5 to 10 minutes.
4. 4 Fill a large pot with water and bring to a rolling boil. Add ramen and cook until softened, about 3 minutes. Drain and portion noodles into serving bowls.
5. 5 Mix carrots, tomatoes, and green onions into broth. Ladle broth over noodles; garnish with cilantro.

By QTSunDoll

Ingredients

• ✓ tomato
• thai basil
• green onion
• red bell pepper
• soy sauce
• oyster sauce
• yellow onion
• garlic
• vegetable oil
• water
• rice noodle
• chicken breast
• black pepper
• red pepper flake
• palm sugar
• lime
• fish sauce
• rice vinegar

Instructions

1. 1 Whisk together rice vinegar, fish sauce, lime juice, palm sugar, red pepper flakes, and black pepper in a large bowl.
2. 2 Marinate chicken into rice vinegar mixture; set aside while preparing remaining ingredients.
3. 3 Separate rice noodles in warm water, about 5 minutes; drain.
4. 4 Heat the vegetable oil in a large skillet or wok over medium heat. Cook and stir the garlic and onion in the hot oil until the onion is soft and translucent, about 5 minutes.
5. 5 Increase heat to medium-high. Stir chicken and marinade into onion mixture; cook and stir until chicken is no longer pink in the center and sauce begins to thicken, 7 to 10 minutes.
6. 6 Stir rice noodles, oyster sauce, soy sauce, red bell pepper, tomatoes, green onion, and basil leaves into the chicken mixture; cook and stir until sauce is evenly distributed and noodles are tender, 5 minutes more.

By the apprentice

Ingredients

• ✓ tomato
• cilantro
• water
• chicken stock
• bay leaf
• lime
• white rice
• turmeric
• salt
• jalapeno pepper
• onion
• garlic
• olive oil
• chicken breast
• pepper
• salt
• basil
• garlic
• olive oil

Instructions

1. 1 Mix olive oil, garlic, basil, salt, and pepper in a small bowl. Toss chicken in marinade, cover and refrigerate overnight.
2. 2 Heat 1 tablespoon of olive oil in a small saucepan over medium-high heat; cook chicken and set aside. Heat remaining 1 tablespoon of olive oil, and cook garlic and onion until translucent. Stir in jalapeno, chopped tomatoes, salt, and turmeric; cook for 2 minutes to soften tomato. Stir in the rice, mixing thoroughly. Stir in half of the lime juice, bay leaves, chicken stock, water, and cooked chicken. Bring to a boil, reduce heat to low, then cover and simmer 25 minutes, stirring occasionally until the rice has cooked. Remove from heat, discard the bay leaves; stir in the remaining lime juice and cilantro.

By Shaheen P