Hunt's Recipes

Beefy Skillet Ravioli

1 pound ground sirloin beef
1 can (26 oz each) Hunt's Garlic & Herb Spaghetti Sauce
1 can (14.5 oz each) Hunt's Diced Tomatoes with Sweet Onion, or Hunt's Diced Tomatoes, undrained
1 pkg (9 oz each) refrigerated cheese-filled ravioli
2 tablespoons shredded Parmesan cheese
1 tablespoon chopped fresh Italian parsley

Cook beef in large skillet over medium-high heat 7 minutes, or until browned and crumbled, stirring frequently; drain. Stir in spaghetti sauce and undrained tomatoes; blend well. Bring to boil.

Add ravioli to skillet; spoon meat sauce over ravioli until well coated. Reduce heat; cover and simmer on medium heat 15 minutes or until ravioli is tender. Sprinkle with cheese and parsley. Makes 4 servings

Catalan-Style Pork and Tomato Vermicelli

2 tablespoons olive oil, divided
10 ounces dry vermicelli or spaghettini, broken into fourths
1-1/2 pounds boneless pork chops, cut into bite-size pieces
2-1/2 cups chopped onions
1 tablespoon minced garlic
8 ounces fresh chorizo sausage
2 cans (14.5 oz each) Hunt's Fire Roasted Diced Tomatoes, undrained
1-2/3 cups reduced-sodium chicken broth
1-1/2 teaspoons paprika
1/4 teaspoon salt
1/4 teaspoon ground red pepper

Heat 1 tablespoon of the oil in large skillet over medium-high heat until hot. Add broken vermicelli; cook and stir until lightly browned. Remove vermicelli from skillet; set aside. Add the remaining 1 tablespoon oil to skillet. Add pork and lightly brown all sides, about 10 minutes. Remove from skillet; keep warm.

Add onions and garlic to skillet; cook 5 minutes or until onions are softened, stirring occasionally. Add chorizo; cook 5 minutes or until cooked through and crumbly, stirring occasionally.

Stir in undrained tomatoes, broth, paprika, salt and pepper; bring to a boil. Return vermicelli and pork to skillet. Cook covered 8 to 10 minutes or until vermicelli is done,stirring occasionally. Makes 8 servings

Fiesta Taco Salad

1 pound ground sirloin beef or ground turkey
1 pkg (1.25 oz each) taco seasoning mix
1 can (14.5 oz each) Hunt's Petite Diced Tomatoes with Mild Green Chilies, undrained
1 pkg (10 oz each) frozen whole kernel corn, thawed
1 pkg (10 oz each) torn mixed salad greens
4 ounces tortilla chips

Shredded Cheddar cheese, sliced green onions, sliced ripe olives and sour cream, optional
Brown meat in large skillet over medium-high heat; drain. Add seasoning mix, undrained tomatoes and corn; mix well. Cook over medium-low heat 8 minutes, stirring occasionally.

Arrange about 1-1/2 cups of greens on each of 6 serving plates. Top evenly with the meat mixture. Arrange tortilla chips around greens. Garnish with cheese, onions, olives and sour cream, if desired. Makes 6 servings

Beefy Tomato and Spinach Rotini

3 cups dry rotini pasta, uncooked
1 pound ground sirloin beef
1 medium onion, chopped
1 can (14.5 oz each) Hunt's Diced Tomatoes with Basil, Garlic & Oregano, undrained
1 can (6 oz each) Hunt's Tomato Paste
1 cup chicken broth
1 teaspoon salt
1 bag (6 oz each) fresh spinach leaves

Cook pasta according to package. Brown meat with onions in large saucepan over medium-high heat; drain. Stir in diced tomatoes with their liquid, the tomato paste, broth and salt; cook 5 minutes, or until heated through, stirring occasionally.

Drain pasta. Add to meat mixture; mix lightly. Gently stir in spinach. Cover pan with lid; cook 3 minutes over medium-low heat just until spinach is wilted, stirring after 2 minutes. Makes 6 servings

Blackened Mahi Mahi with Mango Salsa

1-1/2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon ground ginger
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
2 tablespoons olive oil
4 mahi mahi fillets (4 oz each)
Pam Grilling Spray
1 can (14.5 oz each) Hunt's Stewed Tomatoes, drained, chopped
1 medium mango, peeled, chopped
1 jalapeno pepper, seeded, chopped
1/2 cup chopped red onion
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon minced garlic
1 lime, juiced

Combine the 1-1/2 teaspoons cumin, the garlic powder, dried oregano, ground ginger, smoked paprika, salt and black and red peppers in small bowl. Stir in olive oil to make a saucy paste; divide mixture in half and set aside one portion.

Brush half of the paste on fish fillets; set aside. Lightly spray grill or grill pan with PAM. Heat to high heat; when hot, add fish and cook 3 to 4 minutes per side, turning once.

Meanwhile, combine drained tomatoes, mango, jalapeno, red onion, cilantro, the 1 teaspoon cumin, the garlic and lime juice in medium bowl; set aside. Remove fish from gril once it flakes easily with a fork. Brush remaining paste on cooked fish. Serve with Mango Salsa. Makes 4 servings

Italian Beef Stir-Fry

8 ounces dry pasta, uncooked
2 tablespoons Pure Wesson Vegetable Oil, divided
1 pound lean boneless beef top sirloin steak, cut into thin slices
1 large onion, chopped
1 pkg (16 oz each) frozen Italian green beans, thawed
1 can (14.5 oz each) Hunt's Diced Tomatoes with Roasted Garlic, undrained
2 tablespoons Hunt's Tomato Paste
1 tablespoon Italian seasoning

Cook pasta according to package. Heat 1 tablespoon of oil in large skillet over medium-high heat. Add steak; cook until steak slices are no longer pink in centers, stirring occasionally. Drain. Remove from skillet; cover to keep warm.

Add the remaining tablespoon of oil, the onions and green beans; stir. Cook until onions are tender, stirring occasionally. Stir in tomatoes with their liquid, the tomato paste, Italian seasoning and steak. Reduce heat to low; simmer 5 minutes. Drain pasta. Serve topped with the steak mixture. Makes 8 servings

Hearty Beef Stew

1 tablespoon Pure Wesson Vegetable Oil
1 pound boneless beef sirloin steak, cut into 1-inch pieces
2 cans (12 oz each) beef gravy
1 can (14.5 oz each) Hunt's Diced Tomatoes, undrained
1 pkg (16 oz each) frozen vegetables for stew, thawed

Heat oil in large Dutch oven over medium-high heat. Add meat; cook 5 minutes, or until meat cubes are no longer pink in centers, stirring occasionally.

Add gravy, tomatoes with their juice and the vegetables; mix well. Bring to a boil. Reduce heat to low; simmer 10 minutes, or until heated through, stirring occasionally. Makes 6 servings

Herb-Roasted Chicken with Tomato-Cream Sauce

Chicken
Pam Olive Oil No-Stick Cooking Spray
4 boneless skinless chicken breast halves
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons extra virgin olive oil
32 baby carrots
4 medium red-skinned potatoes, scrubbed, cut into thin wedges
16 fresh pearl onions, peeled
1 tablespoon Gulden's Spicy Brown Mustard
2 teaspoons chopped fresh tarragon
1 teaspoon chopped fresh thyme
2 tablespoons dry unseasoned bread crumbs

Sauce
1 can (14.5 oz each) Hunt's Fire Roasted Diced Tomatoes, undrained
1/3 cup prepared chicken gravy
1/3 cup heavy cream
1/4 teaspoon ground black pepper

Make Chicken: Preheat oven to 400; spray 13x9-inch glass baking dish with cooking spray. Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Place chicken breasts in skillet; cook 4 minutes on each side or until browned. Remove from skillet; place on plate.

Place carrots, potatoes and onions in skillet. Cook about 7 minutes or until vegetables start to brown, stirring occasionally. Remove from skillet and place in baking dish.

Brush chicken with mustard. Sprinkle with tarragon, thyme and bread crumbs. Spray bread crumbs with cooking spray. Place chicken on top of vegetables in baking dish. Bake 25 minutes or until internal temperature of chicken reaches 165F.

Make Sauce: Meanwhile, place skillet over high heat, add undrained tomatoes and stir, scraping the brown bits off bottom of skillet. Bring to a boil; add gravy and cream. Cook 3 to 4 minutes or until sauce thickens. Add pepper. Serve with vegetables and chicken breasts. Makes 4 servings

Fiesta Chicken with Rice & Beans

1 can (15 oz each) Hunt's Tomato Sauce
2 cans (14.5 oz each) Hunt's Petite Diced Tomatoes with Mild Green Chilies, undrained
1 cup long-grain white rice, uncooked
1 can (14 oz each) chicken broth
1 can (15 oz each) pinto beans, undrained
1 pound boneless skinless chicken thighs or breasts
1 pkg (1 oz each) chicken taco seasoning mix

Combine tomato sauce, tomatoes, rice, broth, beans, chicken and seasoning mix in crock-pot slow cooker. Cook on low setting for 8 hours or on high setting for 4 hours. Stir before serving. Makes 6 servings

Meatball Calzones

Pam Original No-Stick Cooking Spray
1 can (14.5 oz each) Hunt's Diced Tomatoes in Sauce, undrained
8 ounces frozen cooked meatballs, thawed, quartered
1/4 teaspoon dried basil leaves
1 pkg (15 oz each) refrigerated pie crusts
1 cup shredded part-skim mozzarella cheese

Preheat oven to 425. Spray baking sheet with cooking spray. Combine tomatoes with their sauce, meatballs and basil in medium bowl; set aside. Place 1 pie crust on prepared baking sheet. Spoon half of the meatball mixture evenly over half of crust, leaving a 1-inch border around edge of crust.

Sprinkle with half of the cheese. Fold crust in half to enclose filling; pinch edges together to seal. Cut slits in top of crust with sharp knife to vent. Repeat with remaining crust, remaining meatball mixture and remaining cheese. Bake 20 to 25 minutes, or until golden brown. Cut each calzone into 3 wedges to serve. Makes 6 servings

Blackened Salmon with Warm Fruit Salsa

Salsa
1 medium ripe mango, peeled, chopped
1 small ripe papaya, peeled, seeded, chopped
2 tablespoons minced red onion
2 tablespoons orange juice
1 tablespoon fresh lime juice
1 can (14.5 oz each) Hunt's Petite Diced Tomatoes, drained
1 tablespoon chopped fresh cilantro
1-1/2 teaspoons chopped fresh mint leaves

Spice Blend
2 tablespoons paprika
1 tablespoon kosher salt
1 tablespoon ground white pepper
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1-1/2 teaspoons ground mustard
1-1/4 teaspoons ground thyme
1-1/4 teaspoons ground red pepper

Salmon
Pam Professional No-Stick Cooking Spray
8 salmon fillets, remove skin, pat dry

Preheat oven to 425. Make Salsa: combine mango, papaya, onion, orange juice, lime juice and tomatoes in medium bowl. Gently toss to mix; set aside.

Make Spice Blend: stir together paprika, salt, white pepper, black pepper, garlic powder, onion powder, dry mustard, thyme and red pepper in small bowl. Spread 1/4 cup of the Spice Blend on large plate. Store remaining Spice Blend in an airtight container for future use.

Make Salmon: place prepared fillets, flesh-side down, on plate with Spice Blend. Press fillets into mixture. Shake off excess mixture; set aside. Discard any remaining seasoning on plate.

Spray large skillet with cooking spray. Turn on stove/kitchen vent. Heat skillet on high until hot. Add several fillets, seasoned side down. Cook 1 to 2 minutes or until seasoning has darkened and formed a crust.

Turn fillets over and cook second side 1 to 2 minutes or until golden brown. Place fillets in shallow baking pan. Repeat with remaining fillets. Bake fillets uncovered 3 to 5 minutes or until salmon is opaque and flakes easily with a fork.

Meanwhile, place salsa mixture in skillet and cook over medium heat 3 to 5 minutes or until tomatoes are warm, stirring occasionally. Sprinkle with cilantro and mint. Serve immediately with salmon.
Cook's Tips

Salmon fillets, about 1/2-inch thick, can be cooked in the skillet until done; cook 2 to 2-1/2 minutes per side. Thicker fillets should be browned and then finished in oven as described above for best results.The Spice Blend makes enough to prepare this recipe 2 times.

The blend also is great rubbed on other seafood, poultry and meat.To determine if the skillet is 'hot', sprinkle a few drops of water into the skillet. The water will sizzle and evaporate immediately when the skillet is hot enough to start cooking. Makes 8 servings

Sweet Tamale Pie

Pam Original No-Stick Cooking Spray
1 pound ground sirloin beef
1 medium onion, chopped
1 medium green bell pepper, chopped
2 cloves garlic, minced
1 can (14.5 oz each) Hunt's Diced Tomatoes, drained, divided
1 cup drained canned whole kernel corn
1 can (4 oz each) diced green chilies, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 egg
1/3 cup milk
1 pkg (8.5 oz each) corn muffin mix
1 cup shredded Cheddar cheese

Preheat oven to 400. Spray 9-inch glass pie plate with cooking spray; set aside. Brown meat with onions, bell peppers and garlic in large skillet over medium-high heat; drain. Remove 1/4 cup of the diced tomatoes for later use; set aside.

Add remaining diced tomatoes, the corn, half of the green chilies, the salt and pepper to meat mixture; mix well. Reduce heat to medium; simmer 5 minutes, stirring occasionally. Spoon into prepared pie plate; set aside.

Beat egg and milk in medium bowl with wire whisk until well blended. Add corn muffin mix; stir just until moistened. Add remaining green chilies, the reserved 1/4 cup diced tomatoes and the cheese; mix well.

Spoon evenly over meat mixture in pie plate. Place on baking sheet. Bake 20 to 30 minutes, or until wooden pick inserted in center of the cornbread layer comes out clean. Cut into 6 wedges to serve. Makes 6 servings