Cut chicken breast halves in half again.
Mix flour, salt and pepper together in a plastic bag.
Add chicken pieces and shake to coat.
In an electric frying pan or dutch oven, cook chicken in butter. Brown on both sides, adding more butter if needed.
Add stewed tomatoes, oregano and basil.
Lower heat, cover and cook for about 1 hour.
Cut sausage into rounds however thick or thin you like.
Put Sausage into a baking dish.
Open stewed tomatoes and poor ontop of sausage.
Cover with foil and bake in the oven @ 350 for about an hour.
However many links of sausage you use, thats how many cans of tomatoes. So if you have 2 links of sausage, you use 2 cans of stewed tomatoes. Its really easy, and tastes great. My kids love it.
Chop onion, pepper and celery very coarsely; saute in heavy saucepan with olive oil until tender.
Cut stewed tomatoes into quarters and add to the vegetables along with the tomato sauce and Italian seasoning.
Bring to a boil.
Reduce heat and simmer, stirring occasionally, about 1 hour or until sauce thickens.
Add salt and pepper to taste.
Preheat oven to 350 degrees F (175 degrees C).
Cut the onion into thick slices and arrange them on the bottom of a casserole dish. Lay the pork chops over the onions. Season the chops with salt and pepper to taste.
Cover the chops with the mushrooms and pour the stewed tomatoes over all.
Bake, covered, at 350 degrees F (175 degrees C) for 1 hour. Remove cover and bake for 30 more minutes.
Slice zucchini down the middle lengthwise. then cut into pieces about 1/2 inch thick.
Place stewed tomatoes in a medium saucepan. Add the zucchini and mix inches Cook over medium heat for about 10 minutes, or until zucchini is tender - but not soggy.
Enjoy!
Place stewed tomatoes in casserole-type dish.
Sprinkle with 2 teaspoons sugar; mix together.
Bake in 350\u00b0 oven for 20 minutes. Remove and place bread, torn into 1-inch pieces, on top.
Sprinkle with remaining 2 teaspoons sugar and dot with butter.
Bake an additional 10 minutes.
he cheese mixture and the stewed tomatoes.
Mix well until macaroni
Fry the bacon.
In the bacon drippings, fry the pieces of loaf bread.
Add stewed tomatoes.
Pour into casserole dish.
Crumble bacon on top.
Bake at 350\u00b0 for 25 to 30 minutes.
Good to serve with vegetables.
oft and translucent.
Place tomatoes and their juices in a
Heat oil on med high
salt and pepper roast.
place roast in hot oil and brown on both sides.
add vinegar, stewed tomatoes, brown sugar, allspice and water.
mix until sugar is dissolved.
cover and cook on med heat 3 hours.
add water as needed to keep meat covered.
Stir occasionally.
Reduce liquid until tomatoes are dark in color, about 25-40 minutes.
Saute onion with garlic and basil, in the oil.
Add stewed tomatoes, with juice, green beans and pepper.
Cook on medium heat until thoroughly heated.
Serve immediately.
Serves 4 to 6.
Peel the tomatoes by soaking them in boiling water for one minute. Gently pull away the skin.
Place tomatoes in a large pot and add the remaining ingredients.
Cover and boil gently for 15 minutes, until tomatoes are tender.
Serve with croutons.
I like my stewed tomatoes with toast and butter.
Whenever I am sick, this is the dish I crave! The above recipe is from the book out of print cookbook \"cajun country cookin\" by John and Glenna Uhler Enjoy!
Heat the oil over medium-high heat in a large, nonstick frying pan or skillet. Add beef, onion, and garlic, stirring occasionally, until browned (about 3 minutes).
Spoon beef mixture into crock pot. Add paprika, chili powder, cumin, oregano, and stewed tomatoes (including liquid), beer, jalapeno if desired, and beans. Stir to combine. Cover and turn crock pot on LOW. Cook 8-10 hours.
Sprinkle each serving with minced onion and grated cheese if desired.
loves too).
Add the stewed tomatoes and the tomato paste. Stir
In a Dutch oven, brown the steak in oil.
Add the next 8 ingredients; cover and bake at 300\u00b0 for 4 to 5 hours, stirring twice.
Add the peas during the last 30 minutes of cooking time. This is a good recipe for a busy day.
You meal is ready for dinner.
Combine meats and brown together.
Drain well.
Combine with all ingredients, except optional stewed tomatoes, in 5-quart slow cooker.
Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Add tomatoes during last hour of cooking time.
Serve over noodles with garlic bread on the side.
Serves 6 to 8.
Boil the beef starting on high heat until it comes to a boil. Lower the heat to medium and cook the beef approximately 30 minutes. Add vegetables, stewed tomatoes and V-8 juice. Bring to a boil then lower heat to medium. Cook for approximately 30 minutes, then simmer on low heat until beef is tender but not overcooked. Salt and pepper to taste.
Spray saucepan with nonstick spray.
Add turkey, onions, green peppers and garlic.
Cook until turkey is lightly brown or done. Add beans, tomatoes (with juices), salsa, cumin and chili powder. Bring to a boil, then reduce the heat.
Cover and simmer for 20 minutes to blend flavors.
If desired, top with Cheddar cheese or sour cream.
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.
Stir browned beef, chili beans in sauce, stewed tomatoes, diced tomatoes and green chilies, onion, tomato paste, brown sugar, chili seasoning mix, and barbeque sauce together in the crock of a slow cooker.
Cook on High for 3 hours.
Brown ground beef in skillet and drain well.
Cut up stewed tomatoes into smaller pieces and put in large pot.
Add tomato paste and browned ground beef.
Stir and simmer for 20 minutes.