only the best recipes

Only the Best Tomato Paste Recipes

  • Beef and Guinness Pie
    Irish stouts produce a thick head when poured, so chill the can or bottle well before measuring to reduce the foam.
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  • Beef Braised in Red Wine

    Brasato al Barolo

    \r\n\r\n

    There is a bit of a contradiction inherent in this homey dish: Barolo isn't exactly a cheap cooking wine. Not to worry: The less-expensive bottles recommended below will produce an equally unctuous result.

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  • Beef Stew with Potatoes and Carrots
    This full-bodied stew will bring the crowd running when you lift the lid. First, pieces of chuck are browned to develop their flavor, then...
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  • Beef Stew with Shiitake Mushrooms and Baby Vegetables
    This venerable cold-weather dish has never looked so pretty or tasted so good. Partner it with a tossed green salad and French bread. Uncork a dry red wine.
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  • Beef Tenderloin With Roasted Shallots
    "The shallot sauce takes some time, but is well worth the trouble. This is definitely a company dish, and the recipe doubles well for a larger party. Serve with a green salad and roasted vegetables."
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  • Beef Tenderloin with Roasted Shallots, Bacon and Port
    Pour a full-bodied red wine, such as a Bordeaux, Merlot or Cabernet Sauvignon.
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  • Boeuf Bourguignon
    ·Boeuf bourguignon may be made 1 day ahead. Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors...
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  • Daniel Boulud's Short Ribs Braised in Red Wine with Celery Duo
    Chef Boulud says that the success of this dish rests on browning the short ribs well at the beginning of cooking the dish to get the best flavors...
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  • Easy Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine
    This is one of my family's favourite recipes; I am constantly asked all the time to make it. I was taught it by a Moroccan friend who also lives in France - it is an old family recipe passed down for many years. It is great all year around - served with flat breads or pitta breads & assorted salads in spring & summer or served with hot fluffy & fruity couscous, assorted chutneys or pickles in the depths of winter. I make mine in a fantastic "Electric Tagine" made by Tefal; it of course works in a more traditional clay tagine - BUT the real secret is.......it works like a dream in a Slow cooker/Crock Pot. Try it out! If you cannot get Ras-el-Hanout, which is an exotic Moroccan spice mixture, including rose petals - don't worry, use the other spices I have listed instead; or I have a Ras-el-Hanout recipe posted on Recipezaar:
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  • Grilled Baby Back Pork Ribs with Mustard-Bourbon Sauce
    Sometimes baby back ribs are sold in sections of four to six ribs rather than as whole racks; those will also work here. Begin preparing the ribs...
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  • Grilled Marinated Shrimp
    "This makes the best shrimp! Remove from skewers and serve on a bed of pasta with sauce for a great meal."
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  • Habanero Hellfire Chili
    "Tasty chili whose name says it all! Note: Whole Anaheim peppers are not widely available; this ingredient is optional, and you can use hot pepper sauce instead."
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  • Lobster Bisque
    The bisque is very rich, so a small serving (about two-thirds cup per person) is plenty. At the restaurant, this is baked in individual crocks,...
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  • Mexican Rice
    Are you craving that great rice from your favorite taco stand? Here it is. This is just like a good Mexican restaurant rice. Many recipes taste good... but the texture just isn't right. You know how it is... you have prepared scores of Mexican rice recipes but always have been disappointed. It may be delicious but kinda "gloopy and wet." Try this. Everything is pureed and cooked in. There are no chunks of anything... just dry fluffy rice with all the seasonings and just the tiniest hint of a tomato flavor. I will throw away all of my Mexican rice recipes- this is the one I have been looking for for years! (See note at bottom for OAMC)
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  • Moroccan Slow-Cooked Lamb
    Goes great with: Couscous flavored with chopped mint, toasted slivered almonds, and grated lemon peel. What to drink: Australian Shiraz or red...
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  • My Favorite Chili
    This is the only chili recipe I've used for the last 8 years or so. I think its pretty outstanding. I vary the hot ingredients depending on who will be eating it and the mood I'm in. I've also used ground venison and it was just as good.
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  • Pork, Beef, and Black Bean Chili
    "Last year my family spent the holidays on the Big Island of Hawaii," writes Jo Lucarz of Phoenix, Arizona. "One afternoon we ate lunch in...
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  • Scott Hibb's Amazing Whisky Grilled Baby Back Ribs
    "Man, when your guests bite into these at this Memorial Day cookout, they'll savor meat so tender and juicy that it slides right off the bone and gets you the respect you deserve! I have found that the major restaurant chains who make this awesome dish pre-cook their ribs SLOWLEY before the quick grilling process."
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  • Shepherd's Pie
    Beloved by the British, this rich, protein-filled dish is traditionally made with a mashed-potato crust. For a sweeter one, use a blend of...
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  • Sun-Dried Tomato and Pesto Torta
    You can make this up to three days ahead; be sure to start at least one day in advance.
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  • Terrific Turkey Chili
    "Using some fresh and some canned ingredients, this chili is a snap to throw together and will keep you craving it for days. Chunky zucchini, fresh green onion, sour cream, and - what the heck - shredded Cheddar cheese, are sure to make this your favorite chili recipe. If you like beans in your chili, garbanzos right out of the can are great in this."
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  • Texas Red Enchilada Sauce
    This sauce can be used with beef or cheese enchiladas. The amount of "heat" in the sauce depends on the type and amount of chili powder you use.
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  • Ultimate Pizza Sauce
    This recipe was given to me as a wedding present, written on the inside cover of a Pizza Cookbook. It is thick, saucy, spicy, and delicious. I'll never use anything else on my homemade pizzas. I like to double or triple it and but it in ziploc bags in my freezer.
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  • Wonderful Salsa
    This is the best salsa recipe I've found so far and I've tried about a dozen. I got it from one of the local hospital cookbooks that are sold in my area. I changed it a bit and have been canning it for years. The reason I plant a garden is for this salsa. We would be lost without it. Hope you like it as much as we do.
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  • Zucchini Lasagna (Lasagne) - Low Carb
    Great for anyone going low carb OR who has so many zucchini, they don't know what to do!!
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