Best Huevos Con Salsa De Tomate Paraguayan Eggs With Tomato Sauce Recipes

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HUEVOS CON SALSA DE TOMATE (PARAGUAYAN EGGS WITH TOMATO SAUCE)



Huevos Con Salsa De Tomate (Paraguayan Eggs With Tomato Sauce) image

Make and share this Huevos Con Salsa De Tomate (Paraguayan Eggs With Tomato Sauce) recipe from Food.com.

Provided by threeovens

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 eggs
salt & freshly ground black pepper
1 tablespoon butter, melted
4 plum tomatoes, chopped
1/4 onion, chopped
splash vinegar

Steps:

  • Hard-cook eggs, in boiling water until done, about 10 minutes; drain and rinse under cold water to make them easier to peel.
  • Halve eggs and combine yolks with melted butter and season with salt; replace yolks in egg whites and place in a baking dish.
  • Place eggs in a 350 degree F oven for 8 minutes.
  • Meanwhile, in a saucepan, over medium heat, cook tomatoes and onions, until onions are tender and a rich tomato sauce is achieved; season with salt and pepper and a splash of vinegar.
  • Pour tomato sauce over eggs and serve.4.

HERBED CHICKEN TENDERS WITH TOMATO SAUCE



Herbed Chicken Tenders With Tomato Sauce image

Make and share this Herbed Chicken Tenders With Tomato Sauce recipe from Food.com.

Provided by redsoxgirl09

Categories     Chicken Breast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 lbs chicken tenders (about 12 pieces)
1 1/2 cups buttermilk
1 cup bread, crumbs
2 tablespoons italian seasoning, herbs**
1/2 teaspoon salt
vegetable oil
2 tablespoons butter, melted
2 tablespoons olive oil
1/4 cup minced onion
1 chopped garlic clove
1 tablespoon tomato paste
1 (15 ounce) can tomato sauce or 1 (15 ounce) can crushed tomatoes
1 teaspoon salt
1 teaspoon sugar

Steps:

  • Sauce.
  • 1 Heat the olive oil in a pot over medium-high heat. Sauté the onions, stirring often, until translucent, about 3 minutes. Add the garlic and cook another minute.
  • 2 Add the tomato paste, mix well and cook for 1-2 minutes more. The tomato paste should darken to a brick-red color.
  • 3 Add the tomato sauce or crushed tomatoes, salt and sugar and bring to a boil. Cook this for 5 minutes if using tomato sauce, 10 minutes if using crushed tomatoes.
  • 4 Put the sauce into a blender and purée until smooth. Hold your hand over the blender lid to keep it from popping off, and start the blender at a low setting and work up to the highest.
  • The sauce will keep in the fridge for up to a week.
  • The Tenders.
  • 1 Soak tenders in buttermilk for 15-30 minutes. While the tenders are soaking, make the sauce (see sauce directions above).
  • 2 Mix together the breadcrumbs, Italian seasoning, and salt in a shallow bowl.
  • 3 Heat oven to 500°F Line a roasting pan with foil. Brush the top of the foil with vegetable oil to help prevent sticking, or use a Silpat sheet. One by one, remove the chicken tenders from the buttermilk and place in the bowl with breadcrumbs, coating them on all sides with the breadcrumbs. Place on the roasting pan.
  • 4 Drizzle a little melted butter over each chicken tender. Place in the oven and bake for about 12 minutes, until the chicken is cooked through, and the pieces are lightly browned.
  • Serve with a bowl of the sauce for dipping.

Nutrition Facts : Calories 467.3, Fat 16.7, SaturatedFat 5.9, Cholesterol 150.6, Sodium 1810.2, Carbohydrate 19.8, Fiber 2.1, Sugar 11.3, Protein 57.9

ITALIAN CASSEROLE (RIGATONI AND CHEESE WITH TOMATO SAUCE)



Italian Casserole (Rigatoni and Cheese With Tomato Sauce) image

Make and share this Italian Casserole (Rigatoni and Cheese With Tomato Sauce) recipe from Food.com.

Provided by littleturtle

Categories     One Dish Meal

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 8

1 lb rigatoni pasta or 1 lb elbow macaroni
2 (15 ounce) cans tomato sauce
2 teaspoons dried oregano (or to taste)
1/2 teaspoon dried basil
1/2 teaspoon salt
3 garlic cloves, chopped
1 lb swiss cheese or 1 lb mozzarella cheese, sliced thin
1/2 cup butter, melted (1 stick)

Steps:

  • Preheat oven to 350°F.
  • In a large pot of boiling salted water, cook rigatoni according to package directions until al dente; drain.
  • Combine tomato sauce with seasonings, and simmer, uncovered, for 10 minuntes.
  • Add sauce to pasta and toss to coat.
  • In a baking dish, arrange pasta and cheese in layers, ending with cheese.
  • Pour melted butter over all.
  • Bake, covered, for 15 minutes.
  • Uncover, and bake for another 15 minutes.
  • To freeze: Undercook pasta by a minute or two. Assemble dish as directed. Wrap with plastic wrap and then foil. Label and freeze.
  • To serve: Thaw in fridge. Remove plastic wrap and recover with foil. Bake as directed for 20 minutes. Then uncover and bake 15 more minutes.

Nutrition Facts : Calories 458.3, Fat 24.1, SaturatedFat 14.5, Cholesterol 104.4, Sodium 727.6, Carbohydrate 41.7, Fiber 2.9, Sugar 5.1, Protein 20

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