Whisk together the dressing.
Arrange the heirloom tomatoes on a serving platter.
Drizzle the tomatoes with the olive oil-pomegranate molasses dressing.
Sprinkle lightly with salt and black pepper.
Garnish the tomatoes slices with the fresh Greek oregano leaves.
epper.
Meanwhile, toss the heirloom tomatoes, scallions, cilantro and lime
slice heirloom tomato.
mix mayo, chopped basil,salt, pepper,key lime juice, and chopped garlic.
place basil mayo in refrigerator for 20 mins and chill.
spread mayo on both sides of bread
crumble goat cheese on bread.
add slices of heirloom tomato.
slice in half and enjoy!
ot of water add Cut Heirloom tomatoes in large wedges.
ecipe.
Slice the larger heirloom tomatoes and quarter or chop
and now top with the heirloom tomatoes, it is fun to
he couscous along with the heirloom tomatoes, cherry tomatoes, cucumber, red
esto.
Top with the heirloom tomatoes before serving.
orn together. Lightly toss with heirloom tomatoes, red onion, and basil
Combine ingredients for the dressing.
Cut heirloom tomatoes into small chunky wedges and halve cherry tomatoes (unless very small).
Season tomatoes with sea salt and pepper in a large bowl. Toss with dressing and marinate tomatoes 5 minutes.
Toss tomatoes with shiso leaves and serve with juices from bowl.
Place the oil and butter in a shallow cooking pan (I use a sided cookie sheet or the broiler pan) and put in preheated 375 degree oven to melt. Set aside.
In large bowl or plastic bag, combine flour and seasonings. Mix well.
Roll the chicken pieces, a few at a time, in the oil/butter mixture and then drudge in flour mixture.
Place coated chicken pieces into pan, skin side down.
Bake at 375 for 45 minutes. Turn over the chicken pieces and bake for another 5-10 minutes or until top crust is bubbly.
Serve hot or cold.
ll Press, 1999.
The Adams products, of course, may be
Preheat oven to 350\u00b0.
Cream shortening and sugar.
Add egg yolk, cinnamon, salt, Adam's Best vanilla, Adams butter flavoring and Adams orange extract.
Gradually mix in flour.
Grease jelly roll pan (10 x 13-inch).
Spread dough 1/4-inch thick over pan. Spread egg white over dough.
Press chopped nuts into dough.
Bake at 350\u00b0 about 30 minutes.
Cut into strips approximately 1-inch wide and 4 inches long.
Using a narrow spatula, carefully remove each strip from pan while still warm.
Yield: about 30.
Saute onion in butter but do not brown.
Add hamburger, salt and pepper.
In a two quart baking dish add 3 cups cabbage.
Cover with meat mixture.
Top with rest of cabbage.
Top with tomato soup.
Cover and bake at 350 degrees Fahrenheit for 1 hour.
hortening.
Add eggs, \"Adams Best\" vanilla, Adams butter flavoring and buttermilk
Preheat oven to 325\u00b0.
Cream shortening and sugar.
Add \"Adams Best\" vanilla and Adams butter flavoring.
Add eggs, one at a time.
Mix well. (Use high speed with electric mixer.)
Sift flour and salt together, then add slowly.
Fold in coconut.
Pour into a 10-inch stem pan that has been well-greased and dusted with flour. Bake at 325\u00b0 for about 1 hour and 20 minutes, or until toothpick inserted into center comes out clean.
Make Coconut Sauce about 5 or 10 minutes before cake is done.
To make the dressing, whisk olive oil, red wine vinegar and honey together in a small bowl. Season to taste. Set aside.
Preheat oven to 400\u00b0F. Line 2 baking trays with parchment paper.
Divide beets, carrots and onion between baking trays. Spoon 1/2 the dressing over vegetables and toss to coat. Season. Roast for 45 mins, or until vegetables are tender. Let cool slightly. Peel beets and cut in half (or quarters if large). Cut carrots in half lengthwise.
Stir mustard into remaining dressing.
Arrange vegetables on a serving ...
br>Slice, halve, or quarter heirloom tomatoes and arrange on a
side.
To make the heirloom tomato salad, toss all ingredients
nd mix well.
FOR HEIRLOOM TOMATO SAUCE.
Melt olive