GETTING READY 1. Wash the chickpeas and soak them in sufficient water leaving overnight. 2. Drain chickpeas, rinse well and place in a saucepan. Cover with double the amount of water and 1 teaspoon salt. 3. Place on a medium flame and boil till they are... - 48.7858

1. Heat oven to 200C/180C fan/gas 6. Fry the aubergine and onion in the oil in a large pan for about 5 mins until softened and lightly coloured. Add the garlic, canned tomatoes, 1/2 can of water, 1 tsp oregano and a little pepper. Bring to the boil, then... - 33.3471

In salad bowl, combine chick-peas, parsley, red pepper (if using), onion, garlic, oil, lemon juice, and salt and pepper to taste; toss well. Chill for at least 2 hours or overnight to blend flavors. Taste and adjust seasoning; add more lemon juice if desired.... - 25.8368

IF USING dried chickpeas, place in medium pan. Cover with water and oil. Bring to the boil, partially cover and cook on medium heat 2 1/2 hours or until tender. (Chickpeas will cook in about 30 minutes in a pressure cooker.) 1.Pour chickpeas into... - 43.6804

1. In a large saucepan, cover the chickpeas with cold water and let soak overnight at room temperature. The next day, strain off the water. Cover the chickpeas with 6 inches of fresh water and bring to a boil over high heat. Using a ladle, skim the water to... - 41.4407

Heat oil in a saucepan over medium-high heat until hot. Add onion; saute 3 minutes. Add okra; saute 5 minutes. Add chickpeas and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Spoon into a bowl; cover and chill. - 36.8063

1. Put 5 tbsp of the oil into a large pan and add the garlic, chillies and cumin. Warm over a medium heat for 10 mins - take care the garlic doesn't burn. Add the chickpeas, then warm through for 5 mins. Meanwhile, heat the grill to high. 2. Add the tomatoes,... - 36.7176

1. Place the lamb fillets in a bowl. Rub in the lemon juice, thyme and 1 tsp salt. Marinate for 2 hrs in the fridge. Place the remaining lamb ingredients in a food processor and blend to a puree. Rub the marinade all over the lamb, then return to the fridge... - 41.2001

1. Combine the lemon zest and oregano in a shallow bowl. Season, then press the mixture onto the lamb chops. 2. Heat 1 tsp oil in a frying pan on a medium heat. Cook the chops for 3-4 mins each side until cooked but still a little pink inside. Drizzle with... - 31.6729

GETTING READY 1. In a pot cover the dried chickpeas with water and bring the water to a boil. 2. Reducing the heat simmer the chickpeas until they are tender for approximately 2 hours. 3. If necessary, add more water as the chickpeas are cooking. 4. Then... - 47.6277

1. In medium mixing bowl combine dill, 1 tablespoon water, the vinegar, lemon juice, oil, and pepper, stirring well. 2. Add remaining ingredients except lettuce and feta cheese to dill mixture, tossing to coat. 3. Line serving bowl with lettuce; top with... - 32.3843

1. In 10-inch nonstick skillet heat oil; add eggplant, peppers, onions, celery, zucchini, mushrooms, pignolias, and garlic and cook over medium-high heat, stirring frequently, until lightly browned, about 2 minutes. 2. Reduce heat to medium, cover, and cook... - 34.4552

MAKING 1. In a non stick skillet, heat the oil over a medium flame. 2. When the oil is hot, add the onion and ginger and sauté for 5 minutes until soft and transparent. 3. Stir in the spice and sauté for a minute. 4. Add the tomatoes, chickpeas and ½ cup... - 42.4349

MAKING 1) In a large frying pan, saute the onions and ginger in the oil for 5 minutes until to soft and transparent. 2) Stir in the spice and saute for 1 minute. 3) Then stir in the tomatoes, chickpeas and 1/2 cup water. 4) Simmer for about 5 minutes until... - 43.9639

1. Heat the oil in a wok and fry the onion over a low heat until softened. Stir in the garlic, ginger and chillies and cook for a further 5 mins until the onions are golden and the garlic slightly toasted. 2. Add the turmeric, garam masala and cumin, stirring... - 35.7667

MAKING 1. In a large (2 quart) heavy skillet or saucepan, heat the oil over moderate heat 2. Add and sauté the garlic just until it is golden. 3. Stir in the tomatoes, chickpeas and seasonings according to preference. 4. Reduce the heat and let the mixture... - 42.2665

1. In a small bowl, mix the yogurt with the cilantro, mint and lemon juice and season with salt and pepper. Cover the herbed yogurt and refrigerate. 2. In a large skillet, heat 3 tablespoons of the olive oil. Add the sage leaves and sliced garlic and cook... - 31.2768

1. Heat oil in a large saucepan over medium heat. Add bell pepper and garlic; cook 5 minutes, stirring occasionally. Add broth; bring to a boil over high heat. Remove from heat; stir in couscous and next 4 ingredients. Cover; let stand 5 minutes or until... - 29.0016

MAKING 1. In a large pot cover the dried chickpeas with 6 cups of water, bring the water to a boil, reduce the heat and simmer until the chickpeas are tender, for approximately 2 hours. Sprinkle the chickpeas with the salt, drain them, and set them aside. 2.... - 43.261

In large bowl, combine all ingredients except corn chips, tossing well to coat with dressing. Transfer to large serving tray; surround with corn chips. - 26.3963

1. Place the dried chickpeas in a medium saucepan and add enough cold water to cover by 2 inches. Set aside to soak overnight. 2. Drain the chickpeas, return them to the saucepan, cover again with cold water and bring to a boil over high heat. Reduce the... - 36.7494

Day 1: Add enough water to the chickpeas to cover them by 3 or 4 inches, and soak overnight in the refrigerator. As the chickpeas absorb the water, they will more than double in volume. Day 2: Combine the seasoning mix ingredients in a small bowl. Place all... - 47.4842

TO PREPARE THE FILLING: Put the chickpeas in a saucepan, add 6 cups of water, and bring to a boil. Reduce the heat, partially cover, and cook at a rapid simmer for 1 hour, or until the chickpeas are tender. Drain well and put in a mixing bowl. Add the... - 40.6045

To make the salad, place the egg yolk in a bowl, beat in the oil and vinegar and stir in the onion, garlic, parsley, capers, chickpeas and avocado. Season with salt and black pepper. Preheat the oven to 180°C/350°F/gas mark 4. Lightly spray a small frying... - 41.2926

MAKING 1) Take four of the oranges and peel them. Remove their pith and chop up the flesh. Slice the remaining one orange thin. 2) Slice a few of the stoned olives while keeping the remaining whole. 3) Rinse the drained chickpeas under cold water. Drain. 4)... - 47.5571

MAKING 1) Slice the peeled onions into rings. 2) Dice the mozzarella cheese, 3) Transfer the onions and cheese into a salad bowl. 4) Add in cooked chickpeas, mustard, vinegar, salt and pepper. 5) Drizzle lemon juice on top. Next, pour in the olive oil, 6)... - 44.3629

1. Bring 11/4 cups water to a boil in a medium saucepan, stir in couscous. Remove from heat, cover and let stand 5 minutes. Fluff with a fork, cool. 2. Combine lime juice and next 5 ingredients (through coriander) in a large bowl, stir well with a whisk. Add... - 33.7567

MAKING 1)Mix chickpeas, juice of orange,chopped parsley, salt and pepper in a salad bowl. 2) Chill in refriegerator until ready to serve SERVING ... - 28.6196

Place all ingredients in a large bowl and toss well to mix. Cover and marinate at room temperature at least 1 hour. Toss well again and serve. - 36.247

1. Heat the oil in a pan, then fry the onions for 5 mins until soft. Stir in the spices. Add the courgettes, tomatoes, chickpeas, raisins and stock, then bring to the boil. 2. Cover, then simmer for 10 mins. Stir in the peas, then cook for 5 mins more.... - 36.8422

1. In a Dutch oven or large saucepan, heat oil over medium heat. Add onion, garlic, pepper, oregano, basil, salt and red pepper flakes; cook, stirring, for 3 minutes or until vegetables are softened. 2. Add tomatoes and stock; bring to a boil. Reduce heat,... - 29.1212

1. Drain the chickpeas well and place them in a large serving bowl. 2. Boil the potato and onion until soft but not mushy. Drain and set aside. 3. In a large bowl, blend together the tamarind, mango powder, garam masala, ground coriander, ginger, chilli... - 35.296

Preheat oven to 450°F. In 9- or 10-inch nonstick skillet heat oil; add garlic and saute until golden. Using a slotted spoon, remove and discard garlic. Add onion and green pepper to skillet and saute until onion is translucent; stir in cabbage and cook until... - 38.1045

Cook the bacon in a large frying-pan for 5 minutes or until it has rendered most of its fat. Transfer to a deep ovenproof dish. Add the meat to the pan and fry for 5 to 8 minutes or until it is evenly browned. Add to the bacon. Pour the oil into the pan. When... - 42.3782

1. Cover dried chick peas nicely with water in a bowl, stand overnight. Drain and rinse with fresh water. Drain again. Add 2 cups water and 1/2 tsp salt. Boil. Simmer till done. 2. Heat 3 tbsp oil in a clean wok/ kadhai. Add cardamom pods and cumin. When... - 33.8153

Put the garlic and ginger into the container of an electric blender. Add 4 tablespoons water and blend at high speed until you have a smooth paste. Heat oil in large skillet or 10-inch heavy-bottomed pot over a medium flame. When hot, put in the... - 47.2729

MAKING 1) In a casserole, place the spring onions, carrots, red pepper and parsnips. 2) To this, add the oil. Toss well. 3) On high power, cook covered for 10 minutes, stirring in between. 4) To this, add the chickpeas, tomatoes along with their juice and... - 47.106

GETTING REEADY 1) In a non-stick pan, heat butter or oil and saute onions, garlic cloves until golden. 2) Stir in the meat cubes until browned all over to seal in the juices. 3) Pour in the tomato concentrate. MAKING 4) Mix in the chickpeas, and add water to... - 45.2943

GETTING READY 1) In salted water, boil the potatoe s until tender. MAKING 2) In a frying pan, heat the oil and... - 37.2784

1. Heat oven to 220C/200C fan/gas 7. Tip all the vegetables into a large roasting tin and toss with the coriander seeds, most of the olive oil and salt and pepper. Spread everything out to a single layer, then roast for 45 mins, tossing once or twice until... - 34.2443

Heat oil in a large saucepan over medium-high heat until hot. Add onion, chile, and garlic; saute 1 minute. Add water and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat; stir in spinach, pepper, and cumin. - 35.9441

GETTING READY 1. In a sauce pan or stock pot, soak the chick peas in 6 cups of water, overnight. 2. Adding more water to the soaked chickpeas, boil then in the same saucepan for 30 minutes or until they are tender. 3. When cooked, drain the beans, reserving... - 45.7803

1. In a large skillet or flameproof casserole, heat the oil over high heat. Add the cumin seeds and cook until dark brown, about 15 seconds. Add the fennel seeds and black pepper and cook for 5 seconds. Add the onions and garlic and reduce the heat to... - 35.7527

GETTING READY 1. In a sauce pan or stock pot, soak the chick peas in sufficient water, overnight. 2. Add the soaked chickpeas to a food processor or blender and pulse to a smooth paste, adding cold water if required. Empty paste into a bowl and keep aside... - 43.7153

1. In medium mixing bowl pour 1 1/2 cups water over bulgur and let stand until bulgur is slightly softened, about 20 minutes. Pour bulgur through fine sieve, discarding cooking liquid; set aside. 2. In medium mixing bowl combine lemon juice, 2 tablespoons... - 35.2688

Heat the oil in a medium saucepan. Add the onion, garlic, chilli powder, and sausage, and fry gently for 2 minutes. Stir in the remaining ingredients. Bring to the boil, reduce the heat, cover the pan, and simmer for 5 minutes - 31.3734

In a large saucepan, melt the butter and saute the onions for 5 minutes. Remove them with a slotted spoon and set aside. In the same saucepan evenly brown the chicken. Set aside the chicken in its saucepan. In another pan heat the olive oil, add the tomatoes... - 39.5728

Saute scallions lightly in oil in saucepan. Add chickpeas, tomatoes and chipotle chile. Cook for several minutes. Cool slightly. Process with a small amount of the chicken stock in blender until smooth. Strain into earthenware cooker or heavy saucepan. Add... - 47.2114

Heat the olive oil in a large frying pan (skillet). Add the onions and fry until they are soft, then add the garlic and chorizo. Once the pan is swirling with the smoky, red chorizo fat, add the chickpeas, stirring to cover them in the delicious oil. Add the... - 39.7929

MAKING 1. In a large saucepan, heat oil over medium-high heat and cook garlic, sage, rosemary and hot pepper flakes stirring for 1 minute. 2. Then stir in chicken stock and tomato paste and cook for 5 minutes. 3. Stir in chickpeas and cook 10 minutes. 4. In... - 40.0864

MAKING 1) In a 12-inch nonstick skillet, heat oil. 2) In the hot oil, add the eggplant, onion, bell pepper, and garlic. 3) Over medium-high heat, cook this mixture for 2 to 3 minutes, or until the vegetables turn tender-crisp. 4) Now, add the tomatoes along... - 46.6131

Fry the bacon in a frying pan until it is crisp and golden brown and has rendered most of its fat. Transfer the bacon to a large, ovenproof casserole using a slotted spoon. Set aside. Add the meat cubes to the frying pan, in batches, and brown on all... - 41.0489

1. Heat oil over medium-high heat in large saucepan. Add onion and garlic; saute for 1 minute. 2. Stir in broth, undrained tomatoes, chickpeas and tomato paste. Bring to boil. 3. Reduce heat to low; simmer, uncovered, 10 minutes. Add shrimp, parsley, salt and... - 35.1914

Mix the flour and suet and slowly stir in the milk to make a light dough. Roll out lightly and put one third to one side. Use the larger piece to line a 1.5 litre/2 Vz pint pudding basin, trying not to handle the dough too much. Cut the aubergines into 1... - 44.7033

1. In a small saucepan, cook the annato seeds in the olive oil over low heat for about 5 minutes. Remove the saucepan from the heat and let stand for 5 minutes. Strain the oil through a sieve set over a small bowl and discard the annatto seeds. 2. In a large... - 26.9745

Cook chick-peas according to preferred method. Drain and reserve liquid. Saute garlic and bread in oil until garlic begins to deepen in color. Remove pan from heat and stir in parsley. Combine mixture with potato, cooked chick-peas, tomato, bay leaf, cabbage,... - 41.3064

MAKING 1) In a small mixing bowl, add the dill, tahini, sour cream, and half-and-half. Mix well. 2) Keep stirring until the mix is smooth and creamy. 3) To this, add chickpeas and feta cheese. Mix well. 4) Now, with a knife, cut each pita into half crosswise.... - 43.8864

MAKING 1. Broil chicken for 20 minutes till it turns brown and crispy. Keep it aside. 2. In a large flame proof casserol add garlic, red pepper, fennel, diced tomatoes and herbs. 3. Combine chickpeas. Add 1 cup of stock, artichoke hearts, wine, and olive... - 44.3355

1. Heat oil in a large Dutch oven over medium heat. Add onion, leek, rosemary, and garlic,- saute 10 minutes. Add tomato, water, broth, and chick-peas,- bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add zucchini, peas, lima beans, and green... - 28.7729

1. Snap off tough ends of asparagus, and cut asparagus into 1-inch pieces. Heat oil in a large saucepan over medium-high heat. Add asparagus, onion, and next 3 ingredients, saute 5 minutes. Add broth, and bring to a boil. Stir in rice and next 3 ingredients.... - 32.8662

1. In a 6- to 8-quart pot, heat the oil over medium heat. Stir in the onion, garlic, thyme and oregano, and saute 3 to 5 minutes, or until the onion is wilted. Add the escarole, chickpeas and rice, and stir to coat lightly with oil. Add 10 cups of water,... - 31.8364

1. In small mixing bowl combine raisins and 1/4 cup water; set aside. 2. In 3-quart microwavable casserole combine onion, pignolias, margarine, and garlic: cover and microwave on High (100%) for 2 minutes. 3. Add tomato paste to raisin-water mixture and stir... - 31.8517

1. In 3-quart microwavable casserole combine onion, celery, carrot, oil, and garlic and stir to coat. Microwave on High (100%) for 3 minutes, stirring once halfway through cooking, until onion is softened. 2. Add 1 cup water, the tomatoes with reserved... - 34.8239

In a large saucepan render the fatback golden and crisp. Remove with a slotted spoon and reserve. Pour off all but 2 tablespoons of fat, reserving the remaining fat. Add the capellini and saute until golden. Remove with a slotted spoon and reserve. Add the... - 41.2473

1. Heat 1 tablespoon of the oil in a saucepan and add the onion. Fry gently for 5 minutes until softened. 2. Add the garlic, ginger and spices and fry for a further minute. Add the chopped tomatoes and chillies and cook for another minute. 3. Add the pumpkin... - 41.3965

GETTING READY 1) Take a large saucepan, spray with cooking spray, and heat over medium heat until hot. MAKING 2) Saute garlic and onion until soft and then stir in oregano and rosemary. 3) Cook for a minute and then add chicken broth, tomatoes, chickpeas,... - 42.0995

MAKING 1) In a 2-quart saucepan, heat oil. 2) To the oil, add onion, bell pepper, and garlic. 3) Over medium-high heat, cook this mixture for 1 to 2 minutes, until the vegetables turn tender. 4) To this, add the tomato. Mix well. 5) Cook, stirring constantly... - 47.5755

MAKING 1. In a large 5-quart Dutch oven, place the oil and butter and heat over medium heat 2. Add the onions, garlic, curry powder, ginger, cumin, cayenne pepper and sauté for 5-7 minutes or until onions are transparent and cooked 3. Add the chickpeas and... - 43.0558

Cook pumpkin and leek in large heated oiled pan, stirring, until leek is soft. Stir in the sauce, water, chickpeas, juice and cumin. Bring to boil; simmer, uncovered, about 20 minutes or until pumpkin is tender, stirring occasionally, [can be prepared ahead... - 33.2199

MAKING 1) In a pan, add the onion, garlic, spices and lemon juice, allow to boil. Then simmer covered for 5 minutes until soft. 2) In a bowl, add the chick-peas, tofu and potato and mash well. Stir in the onion mixture, coriander and seasoning. Mix well and... - 43.8822

MAKING 1) In a 10-inch nonstick skillet, heat margarine till melted. 2) In this, add onions and over high heat, saute for 1 minute, until the onions are tender. 3) Now, add sweet potato and mix well. 4) Over medium-high heat, cook for 2 minutes, stirring in... - 43.0274

MAKING 1. In two separate pots Place the chickpeas and beans, cover them both with water and bring the water to a boil. 2. Reducing the heat, simmer them both until they are tender, approximately 1 hour for the beans and 2 hours for the chickpeas, drain and... - 44.9687

MAKING 1. In a pot cover the dried chickpeas, with water, bring to a boil and reducing the heat, let it simmer until the chickpeas are tender, approximately 2 hours. 2. Drain the chickpeas reserving 1/2 cup of their cooking water and set aside. 3. In a Dutch... - 47.3494

GETTING READY 1) In a pot of cold water, soak the chickpeas for about 4 hours or preferably overnight. MAKING 2) In a pressure cooker, add 1 3/4 pints of the soaking liquid. Cover and let it come to a boil. Cook on high for about 15 minutes. 3) Let cool down... - 45.0399

1. Place the greens in a steamer, cover and steam over boiling water until wilted, about 5 minutes. When the greens are cool enough to handle, coarsely chop them and set aside. 2. Place the chickpeas in a medium bowl and add water to cover. Rub the beans... - 38.9867

MAKING 1) In a 9-inch nonstick skillet, heat oil. 2) To this, add the onion, bell pepper, and garlic. 3) Over high heat, cook for 1 to 2 minutes, stirring occasionally, until the vegetables turn tender-crisp. 4) Now, add the remaining ingredients except the... - 44.4348

1. Drain the soaked peas and beans in a colander, rinse under cold running water and drain again. Put them into separate saucepans, cover with plenty of cold water and bring to the boil. Lower the heat and simmer for 1 hour, then drain and reserve the... - 32.5995

Sort and clean the chickpeas and wash them under cold water. Drain. Soak for 24 hours in a bowl containing 1/2 teaspoon of the salt, the baking soda, and a quart of water. Place chopped onion, garlic, and ginger in the container of an electric blender with 3... - 46.7419

1. Wash Swiss chard thoroughly and drain; remove and discard stems and coarsely chop leaves. 2. In 5-quart saucepan, combine Swiss chard and 2 quarts water; bring to a boil. Reduce heat to medium and cook until tender, about 5 minutes. Drain and set aside. 3.... - 33.004

GETTING READY 1.Remove the garlic peel. MAKING 2.In a wooden bowl, keep the garlic and put salt and a little amount of grinded peppercorn in it. 3.Mash the garlic clove and rub the juice all over by moving the garlic with a fork. 4.Put lemon juice, olive... - 47.3122

MAKING 1. Take a medium sized bowl and add in it tomatoes, carrot, celery, zucchini, macaroni, peas, ham, chickpeas, onion, and garlic. 2. Take a small mixing bowl and a wire whisk. 3. Combine rest of the ingredients other than cheese; whisk the entire mix... - 42.8354

MAKING 1) Combine together tomato sauce, cream, evaporated milk and salad cream. SERVING 2) Use as required. - 23.0602

If you think that you miss the nutrients in your diet, this Knol Khol Tomato Salad can just make you feel great! Yes, with such an excellent choice of ingredients that are not just tasty but also rich souce of vitamins and other needed nutrients, this Knol... - 35.8628

Wash, dry and crisp the endive and break into bite size pieces. Cut the cheese into small cubes and slice the tomatoes into wedges. Place endive, cheese and tomatoes in a salad bowl and toss, then add the mayonnaise. - 28.9085

Cut off stem end of tomatoes and remove part of center pulp. Drain tomatoes and sprinkle with salt and pepper; fill with stuffing; chill. Soak gelatin in vinegar, water, and seasonings. Melt over hot water, stirring constantly. Remove from heat and add salad... - 45.1847

MAKING 1) In a large platter, arrange all ingredients nicely. 2) Drizzle olive oil on top and season thoroughly with freshly grounded black pepper. SERVING 3) Serve immediately to maintain the freshness of salad. - 41.2902

In a serving bowl, combine the tomatoes, lemon juice, oil, and salt and pepper. If you choose to add the cucumber, avocado, and/or red onion, stir them into the tomatoes. Serve immediately. - 30.6045

MAKING 1. On a large platter arrange tomatoes in concentric circles such that they overlap each other slightly. 2. Over the top of tomatoes drizzle olive oil and season with salt and pepper as per taste. 3. Sprinkle spring onions over them along with oregano... - 34.8207

MAKING 1.Take a shallow mixing bowl and mix together avocado, lime juice and stir to coat. SERVING 2.Take a serving platter ad arrange the tomatoes and onion decoratively in it. 3.Arrange avocados on the platter along with the tomatoes. 4. Drizzle oil over... - 40.842

Remove the core from the tomatoes and cut them in vertical slices. Peel and slice the onion and separate into rings. Arrange the tomato slices and onion rings in layers in a shallow bowl. Combine the ingredients for the dressing and pour over the tomatoes and... - 38.34

1. Soften gelatin in 12 cup of the vegetable juice in a medium-size bowl. 2. Combine remaining vegetable juice, cloves, allspice and lemon juice in small saucepan; bring to boiling; simmer 5 minutes. Strain over gelatin mixture in bowl, then stir until... - 34.9654

GETTING READY 1) With a fork, score cucumber lengthwise and cut into slices of about 1/2 inch thick. 2) Make balls from avocados using a melon bailer. 3) Slice each tomato into 6 wedges. MAKING 4) Take a screw-top jar; mix together salad oil, vinegar, lemon... - 45.9581

MAKING 1) Trim the fennel and finely chop about 1 tablespoon of the leaves. Keep the remaining fennel leaves aside for garnishing. 2) Cut the bulb of the fennel into eights and then slice them thinly. 3) Peel the cucumber and cut it lengthwise in quarters.... - 46.185

MAKING 1. On a serving platter, arrange the tomato and onion slices so that they are overlapping. 2. In a small bowl, place all the ingredients and mix well and pour over the tomato and onion slices and sprinkle with parsley. Set aside to chill for 2hours... - 36.2508

Peel and slice the tomatoes. Separate the lettuce into leaves and wash under cold running water. Shake to remove excess water, then pat dry with a dish towel. Trim and chop the celery. Drain and flake the tuna. Put the tomatoes, lettuce, celery, tuna and... - 41.953

1. Cook pasta according to package directions; drain. Rinse with cold water; drain again. Meanwhile, in a small bowl combine tomatoes and enough boiling water to cover; let stand 10 minutes or till softened. Drain; cut tomatoes into thin slivers. Drain... - 32.5984

Wash tomatoes, take out the pips, quarter them and drain. Wash the celery stalks, cut off the bottom part, and chop up. Mix the oil, salt, pepper, and mustard in a small bowl. Add vinegar and whisk. Heap celery in the middle of the salad bowl, surround with... - 29.3063

Stem cherry tomatoes; rinse and drain. For tomatoes larger than 3/4-inch diameter, cut in half. Place tomatoes in a bowl with tomatillos, chili, cilantro, and lime juice. Mix gently. Accompany with lime wedges, and add salt and pepper to taste. - 26.1954