Hamburger Dip Recipe – How To Make Hamburger Dip – Hamburger Dip Appetizer Recipe

Prep: 10 mins – Cook: 120 mins – Total: 130 mins

INGREDIENTS  

• 1 lb ground beef seasoned with salt, pepper and garlic
• 1 jar medium chunky pace salsa
• 1-2 cans rotel tomatoes with green chiles
• 1 small block velveeta cheese

INSTRUCTIONS 

• Cook and season beef, drain and keep in pan.
• Pour salsa in a blender and mix until smooth (this is an optional step, skip if you like the chunks)
• Put salsa, Rotel and Velveeta cheese in the skillet and stir until incorporated, melted and heated through. Serve immediately or place in warm crock pot for any function.

This delicious recipe and photos were created by LilLuna.com, we simply shared it. Please check them out for more great ideas!

Bruschetta Recipe – How To Make Bruschetta – Simple Bruschetta Recipe

Prep: 10 mins – Cook: 5 mins – Total: 25 mins

INGREDIENTS  

• 1 16 oz. can Italian diced tomatoes, drained
• 3 Roma tomatoes, chopped
• 2.5 tbsp minced garlic
• 4 tbsp olive oil
• 3/4 cup basil chopped
• shaved Parmesan, optional

Bread Slices

• 1 baguette
• 1/4 cup butter, softened
• 1/4 cup grated Parmesan cheese
• 2 tsp Italian seasoning

INSTRUCTIONS

1. Make bruschetta by putting Italian diced tomatoes, chopped Roma tomatoes, minced garlic, olive oil and basil in a medium bow. Mix slowly to combine.
2. Refrigerate bruschetta mix until ready to serve.
3. Make bread slices, by slicing baguette and adding butter and Parmesan cheese to each slice.
4. Broil on HIGH for 2-5 minutes or until toasted or toast on skillet on LOW-MEDIUM heat.
5. Scoop bruschetta onto slices right before serving.

This delicious recipe and photos were created by Lilluna.com, we simply shared it. Please check them out for more great ideas!

French Tomato Tart Recipe – Tomato Puff Pastry Recipe – French Tart Recipe

Prep: 10 mins – Cook: 40 mins – Total: 60 mins

INGREDIENTS  

• 1 disk puff pastry just make sure it’s Vegan by reading the ingredients
• 1 tbsp Dijon mustard
• 1 onion
• 2 tbsp EVOO separated
• 5 or 6 tomatoes (to use canned tomatoes, read the notes)
• 1 clove garlic
• 1 handful fresh herbs I used thyme and basil
• 4 tsp Herbes de Provence or dry marjoram, rosemary, thyme, and oregano
• salt and pepper to taste

INSTRUCTIONS 

1. Start by slicing one big onion, and put it in a pan with 1 tbsp olive oil. Let it cook until soft. Then turn off the stove and let cool down.
2. In the meantime, preheat your oven to 180°C/360°F and finely slice your tomatoes.
3. Unroll the puff pastry in a tart pan and poke the dough all over with a fork. Evenly spread the Dijon mustard thinly on the bottom.
4. Add the cooked onions to the bottom of the tart and spread evenly. Sprinkle some salt and Herbes de Provence.
5. Top with the tomato slices, placing them nicely to cover completely the bottom of the tart.
6. Add the thinly sliced garlic clove. Sprinkle the rest of the Herbes the Provence and fresh thyme, add salt and pepper and lightly pour the other tbsp of olive oil. Fold the edge of the puff pastry over the filling to obtain a rustic look.
7. Now put in the oven, bake for 40 minutes, then remove, and set aside for 10 minutes to cool down before serving.
8. To serve drizzle with a few drops of olive oil, top with fresh basil, sprigs of fresh thyme. Can be served lukewarm or cold. Bon appetit!

This delicious recipe and photos were created by SevenRoses.net. Please check them out for more awesome ideas!

Vegan Tomato And Asparagus Quiche Recipe – Vegan Quiche Recipe – How To Make Vegan Quiche

Prep: 45 mins – Cook: 35 mins – Total: 80 mins

Ingredients

Crust

• 1 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup non-dairy butter I used Earth Balance buttery sticks
• 2-3 tablespoons ice cold water

Filling

• 1 tablespoon coconut or vegetable oil
• 1/4 cup white onion minced
• 1 cup fresh asparagus chopped
• 3 tablespoons dried tomatoes chopped
• 1 14 ounce block of medium/firm tofu, drained
• 3 tablespoons nutritional yeast
• 1 tablespoons non-dairy milk
• 1 tablespoon all purpose flour
• 1 teaspoon dehydrated minced onion
• 2 teaspoons fresh lemon juice
• 1 teaspoon spicy mustard
• 1/2 teaspoon sea salt
• 1/2 teaspoon turmeric optional
• 1/2 teaspoon liquid smoke
• 3 tablespoons fresh basil chopped
• 1/3 cup vegan mozzarella cheese I used Diaya
• salt and pepper

Instructions

1. Spray one 9″ pie pan or four 5″ mini quiche dishesand set aside. Preheat the oven to 350 degrees F.
2. To make the crust combine flour and salt in a bowl. Add non-dairy butter in small chunks and with a pastry cutter or your fingers, cut into the dough until it resembles small pea sized pieces (a few larger ones are okay). Add cold water and turn over onto a floured surface to bring together. It will be pretty dry, but should stick together when pressed between your fingers.
3. Press into the prepared pie pan(s) and bake for 10 minutes. Remove from oven and set aside to cool while making the filling.
4. To make the quiche filling heat 1 tablespoon of oil over medium heat. Add onions and saute until translucent and fragrant (about three minutes). Add asparagus and tomatoes and saute for another three minutes until asparagus becomes slightly tender. Remove from heat and set aside.
5. In a food processor or blender combine tofu, nutritional yeast, non-dairy milk, flour, onions, turmeric, liquid smoke, lemon juice, and sea salt until smooth. Transfer to a bowl. Add asparagus mixture, fresh basil, and vegan cheese and stir everything together. Season with salt and pepper to taste.
6. Spoon filling into chilled pie crust, smoothing over the top. Bake for 30-45 minutes (less if you are making small quiche) until top has browned slightly and a knife inserted in the middle comes out clean.
7. Remove from heat and allow to cool for 20 minutes before slicing. Serve warm.

This delicious recipe and photos were created by MyDarlingVegan.com, we simply shared it. Check them out for more great ideas!

English Muffin Pizza Recipe

Prep/Cooking: 10 mins – Total: 10 mins

Ingredients

• 1 whole-wheat English muffin, split and toasted 
• 1 medium tomato, sliced 
• 1 tablespoon sliced green olives 
• 2 tablespoons shredded mozzarella cheese 
• ⅛ teaspoon dried oregano 

Directions

• Preheat broiler to high.
• Top each English muffin half with half with half of the tomato slices, olives, cheese and oregano. Broil until the cheese is melted, about 2 minutes.

This delicious recipe and photos were created by EatingWell.com, we simply shared it. Check them out for more great ideas!

Pico de Gallo Recipe

Prep: 15 mins – Total: 15 mins

Ingredients

• 5 Roma tomatoes, seeded and diced finely (see Note)
• 1/2 large red onion, diced finely
• 1 jalapeno, seeded and chopped finely (use 1/2 a jalapeno if you don’t want it as spicy)
• 1/2 bunch of cilantro, chopped finely (if your bunch is small use a whole bunch)
• 3 garlic cloves, minced
• 1/2 lime, juiced
• salt and pepper to taste

Directions

1. Toss the diced tomatoes, red onion, jalapeno, cilantro, and garlic together. Add the juice of a half a lime and add salt and pepper to taste. Store in the fridge. Serve with chips or on top of salad, burritos, tacos…you name it.

This delicious recipe and photos were created by The-Girl-Who-Ate-Everything.com, we simply shared it! Please check them out as they have so many great ideas!

Cherry Tomato, Mushroom and Olive Pizza

Prep 15 mins – Cook 20 mins – Total 35 mins

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Ingredients

• 1 100% Whole Wheat Pizza Dough
• 1 cup marinara sauce
• 1cup mozzarella cheese
• 8 cherry tomatoes
• ½ cup mushrooms
• ¼ cup kalamata olives
• ½ sweet red bell pepper
• ¼ each red onion
• 1 garlic clove
• Salt & pepper to taste
• Olive oil to drizzle

Directions

• Preheat the oven to 450°F (230°C).
• Roll the pizza dough into 12-inch circles or use prepared pizza crust.
• Spread the marinara sauce or tomato sauce over the pizza dough.
• Sprinkle 3⁄4 of the cheese over the sauce.
• Top with cherry tomatoes, mushrooms, olives, bell peppers, red onion and garlic.
• Sprinkle a bit salt and black pepper, and drizzle a bit olive oil over the vegetables.
• Place remaining cheese on top.
• Bake for 10 to 12 minutes, or until the crust is golden and brown and the cheese melts.
• Cool for a few minutes, cut into wedges. Serve warm.

This recipe and photos were created by RecipeLand.com. We just shared them! Check out their awesome website for more ideas!

Tomato Soup

Prep: 15 mins Cook: 15 mins Total: 30 mins

Ingredients

• 2 teaspoons olive oil, more for drizzling
• 1 small onion, finely chopped
• 1 stalk celery, finely chopped
• 1 clove garlic, minced
• 1/2 cup fresh basil, chopped
• 1 teaspoon fresh thyme leaves
• 2 (14-ounce) cans diced tomatoes (no salt added)
• 2 cups non-fat low-sodium chicken broth or vegetable broth
• Celery stalks or bread, for serving, optional

Directions

1. Gather the ingredients.
2. In a medium saucepan, heat the olive oil over medium heat.
3. Add the onions, celery, and garlic and gently sauté until softened, about 5 minutes. Don’t allow the garlic to brown.
4. Add the basil, thyme, tomatoes, and broth of choice. Bring to a boil.
5. Reduce heat and simmer for 10 minutes. Remove from heat and allow to cool a little.
6. Use an immersion blender to purée the soup. Alternatively, you can carefully purée the soup in batches in a food processor or blender— always process warm rather than hot soups to avoid accidents.
7. Purée the soup lightly if you like a chunky consistency. Otherwise, purée it fully for a velvety texture.
8. Serve it hot (or chill it for a summer soup) drizzled with olive oil. Accompany with bread or a celery stalk stirrer.

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This recipe and photos were created by thespruceeats.com. We simply shared it!