V8 TOMATO JUICE INGREDIENTS RECIPES

Name: Homemade V8 Juice Recipe
Prep time: 4 min
Total time: 7 min
Yield: 1
Cuisine: American
Ingredients: 11.46 oz tomato (2 tomatoes); 3.22 oz carrot (1 1/2 medium carrots); 1.21 oz celery (1 medium stalk); 0.71 oz romaine (1/2 cup shredded); 0.63 oz spinach (1/2 cup); 0.36 oz parsley (1/4 cup chopped); 0.14 oz watercress (1/5 cup chopped); 0.11 oz beet (red variety) (1 slice (1" diameter)); 0.08 oz garlic (1/2 clove)

HOMEMADE V8 JUICE RECIPE | GOODNATURE

Homemade V8 Juice Recipe | Goodnature image

Make your own homemade, healthy version of V8 juice that is charged with vitamins, minerals, and enzymes.

Provided by Robin Frey

Categories Drinks

Total Time 7 minutes

Prep Time 4 minutes

Yield 1

Number Of Ingredients 9

Ingredients

11.46 oz tomato (2 tomatoes)
3.22 oz carrot (1 1/2 medium carrots)
1.21 oz celery (1 medium stalk)
0.71 oz romaine (1/2 cup shredded)
0.63 oz spinach (1/2 cup)
0.36 oz parsley (1/4 cup chopped)
0.14 oz watercress (1/5 cup chopped)
0.11 oz beet (red variety) (1 slice (1" diameter))
0.08 oz garlic (1/2 clove)

Steps:

Wash and weigh all ingredients.
Remove the top ends of the carrots and beets.
Run ingredients through your juicer.
Chill in the fridge or freezer.

Nutrition Facts : Calories 60 kcal, ServingSize 1 serving

TOMATO BREAD RECIPE: HOW TO MAKE IT

Tomato Bread Recipe: How to Make It image

I enjoy making homemade bread with this recipe. When I make toasted cheese sandwiches with this bread, it's just like eating pizza.

Provided by Taste of Home

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 2 loaves (16 slices).

Number Of Ingredients 11

Ingredients

6 to 6-1/2 cups all-purpose flour
3 tablespoons sugar
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
3/4 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed
2 cups tomato or V8 juice
1/2 cup tomato sauce
2 tablespoons olive oil

Steps:

In a large bowl, combine 3 cups flour, sugar, yeast, salt, oregano, garlic powder, basil and rosemary. In a large saucepan, heat the tomato juice, tomato sauce and oil to 120°-130°, stirring occasionally. Add the dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two loaves. Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 35-40 minutes or until lightly browned. Remove from pans to cool on wire racks.

Nutrition Facts : Calories 102 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 147mg sodium, CarbohydrateContent 20g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

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Brush the tomatoes, onion and garlic with 1 teaspoon oil. Broil 4 in. from the heat for 6-8 minutes or until tender, turning once. Peel and discard charred skins from tomatoes; place tomatoes in a blender. Add onion and garlic; cover and process for 1-2 minutes or until smooth., Sprinkle chicken with lemon pepper and salt; broil for 5-6 minutes on each side or until a thermometer reads 170°. Cut one tortilla into 1/4-in. strips; coarsely chop remaining tortilla. , In a large saucepan, heat remaining oil. Fry tortilla strips until crisp and browned; remove with a slotted spoon., In the same pan, cook the zucchini, carrot, cilantro, cumin, chili powder and chopped tortilla over medium heat for 4 minutes. Stir in the tomato mixture, broth, V8 juice, corn, tomato puree, jalapeno and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Cut chicken into strips and add to soup; heat through. Discard bay leaf. Garnish with the avocado, cheese and tortilla strips.

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