egrees F. Carefully add 4 tomato slices to the oil and
Season slices of green tomato with salt and pepper. Dredge in the cornmeal. Heat the oil in a skillet. Fry the tomatoes until crisp and golden on both sides. Remove from pan and place on paper towel-lined plate to absorb any excess oil.
Spread the mayonnaise on the toasted bread (both slices, if you like.) Add the lettuce, the fried green tomatoes and cooked bacon.
Build your sandwich and cut in half.
work surface. Dip each green tomato slice in flour, then egg
Mix cornmeal, salt and pepper.
Coat green tomato slices with cornmeal mix. Heat oil in frying pan (or use counter top fryer).
Fry green tomatoes until lightly browned and slightly soft.
Coat bread slices with chipotle mayonnaise.
Stack with bacon, cheese, fried green tomatoes and red tomato.
Melt butter in frying pan.
Grill at medium-low temperature until cheese is melted (this makes the sandwich so delicious).
Eat hot or cold.
Dip slices of green tomato into beaten egg, then cover
0 minutes.
To prepare Fried Green Tomatoes:
Heat oil in
Slice tomatoes about 1/4 inch thick, season with salt and pepper and then coat both sides with cornmeal.
In a large skillet, heat enough bacon drippings to coat the bottom of the pan, and fry tomatoes until lightly browned on both sides.
This recipe was from the back of Fannie Flagg's novel, \"Fried Green Tomatoes at the Whistle Stop Cafe\".
Slice tomato so that you have three
edium-high heat to. Dip tomato slices in buttermilk then dredge
Heat fryer oil to 350\u00b0.
Slice green tomato about 1/2-inch thick.
Mix both flours and Old Bay Seasoning together.
Dredge tomato slices in flour mixture to completely coat it, then in buttermilk, and then back into flour mixture.
Place into fryer and cook until golden brown.
Stir together first 4 ingredients in a shallow bowl. Dip tomato slices in egg and dredge in breadcrumb mixture. Melt butter in a large skillet over medium heat. Cook tomatoes in batches 2 minutes on each side or until golden. Drain on a wire rack over paper towels. Layer lettuce, onion, fried green tomatoes and bacon evenly on bottom half of each roll. Drizzle evenly with dressing. Cover with tops of rolls. Serve immediately.
he salsa, put the chopped green tomatoes in a sieve and
nch pie dish.
Pour green tomato filling into the pie crust
Combine first 3 ingredients for the marinade.
Put chicken in marinade for 15 minutes.
Heat 2 tbsp oil, when hot drop in cumin seeds, when they darken, add the onion.
Add green tomatoes and ginger paste, cook until soft and well blended.
Add cilantro and season with salt, remove from heat and set aside.
Heat the remaining oil, when hot add chicken pieces and salt to taste.
Stir till done, about 15 minutes.
Serve a cluster of chicken, topped with a dollop of the green tomato chutney.
Heat olive oil in a large skillet over medium heat. Add green tomato, zucchini, and onion; cook and stir until zucchini starts to brown, about 5 minutes. Add couscous and garlic; cook and stir until couscous is lightly toasted, about 3 minutes.
Stir chicken stock, salt, and pepper into the skillet. Simmer, covered, until couscous is tender, 8 to 10 minutes. Serve garnished with lemon wedge and chopped parsley.
Stir together eggs, oil, sugar, vanilla and green tomato.
Add remaining ingredients and mix well.
Pour batter into two well oiled loaf pans.
Bake at 325\u00b0 for 1 hour.
he remains of the onion, tomato, apple mix into a pan
ice color.
Pour the tomato paste and the whipping cream
For best results use green tomatoes that are at
an, combine the ripe tomatoes, tomato paste, sugar, Italian seasoning, garlic