0 minutes.
To prepare Fried Green Tomatoes:
Heat oil in
Cut tomatoes into 1/2-inch slices.
Chop up potatoes, hot peppers, sweet peppers, onions, red tomatoes and green tomatoes.
Mix together and put in skillet with 1 tablespoon of cooking oil.
sprinkle on garlic powder, salt and pepper.
Slice red tomatoes a little thick.
Dip in flour and beaten egg.
Dip in corn flake
crumbs; fry in a little oil until golden brown.
Pour boiling water over the tomatoes and leave for 2 minutes.
Pour the water off, and peel the tomatoes: the skin should peel off really easily.
Slice the tomatoes.
Add a teaspoon of sugar to the tomatoes, and transfer them to a saute pan.
Simmer the tomatoes until they are soft.
Add basil to taste.
Drain off excess juice.
Add 2 lightly beaten eggs, stirring for a few minutes.
Cool the tomatoes and transfer to freezer containers, to use as needed.
Combine the mustard, worcestershire sauce, sugar, salt, papriks and red pepper in a small bowl.
Spread this mixture on both sides of the tomato slices.
Dredge the tomato slices in cornmeal.
Heat 1/4\" bacon drippings in a skillet.
When hot, saute the tomato slices until lightly browned and crisp.
Drain and serve hot.
he sandwich.
For the tomatoes:
In a large shallow
Cut tomatoes into thick slices. Put aside.
Mix flour, salt and pepper in shallow dish for coating.
Heat butter and olive oil in pan, until it's hot enough to fry inches.
Pre-heat oven to warm setting. (Lowest setting).
Coat tomato slices in flour mixture.
Place in pan until gloden brown.
Place on baking sheet and place in warm oven until ready to serve. (I think they taste better if put in the oven for a little bit because it crisps them up a bit.).
In a large skillet heat oil over medium heat. Sprinkle seasoning salt on both sides of tomato slices, then dredge in the 1/2 cup of flour. Place tomatoes in the hot oil and fry until golden brown, turning once. Keep tomatoes warm.
Add the 2 tablespoons of flour to the oil and cook over medium heat, stirring until smooth, about one minute. Gradually pour in the half and half, stirring constantly until thickened. Stir in the brown sugar, salt and pepper. Spoon gravy over the tomato slices and serve immediately.
Wash and trim zucchini & green tomatoes (DO NOT PEEL).
Cut
inutes per side. Remove fried green tomatoes with a slotted spoon and
Cook bacon, remove from pan and crumble.
Cook onions in bacon fat until tender, then add red tomatoes, rice, broth, catsup, seasonings and crumbled bacon.
Cook on low heat until rice is done.
Stir several times during cooking.
Layer sliced tomatoes, then onions, then tomatoes, onions.Sprinkle salt between layers.
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.
epper.
Serve, with the fried salami, tomatoes, a garnish of marjoram
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\".
Core tomatoes, cut into 3/4-inch
arlic powder, paprika, and crushed red pepper and whisk until smooth
Cut tomatoes into 1/4-inch-thick
lices, grilled pork belly and fried tomatoes. Top with remaining bread slices