ow and cook polenta, stirring, for 5 mins.
Pour the
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.
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.
Dip slices of green tomato into beaten egg, then cover
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.
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.
he remains of the onion, tomato, apple mix into a pan
. Bake at 350\u00b0 for 10 minutes or until set
ix months.
Follow the recipe for Green Chai Spa Tea Blend, using
For pictures see
http://outoftheordinaryfood.wordpress.com/2011/10/20/green-tomato-tarte
Pour over crust and bake for 30 minutes or until the
Combine green tomatoes, sugar, raspberries, and jalapeno
n a baking pan. Bake for 1 hour or until tender
ryer to 400 degrees.
For each serving, dip 4 ounces
lastic wrap. Refrigerate for 1 hour to marinate. For the tomato salsa, combine
Puree cut green tomatoes in blender.
Boil tomatoes and sugar for 10 minutes.
Remove from heat and add 1 (3 ounce) package jello.
Beat well until jello has dissolved.
Pour into jelly glasses.
Cool, then top with paraffin wax or process using water bath method.
(Cherry flavored jello makes this especially good!)
Reduce heat and simmer, covered for 5 minutes.
Remove from
f zucchini mixture, in batches, for 5 mins or until browned
Chop the Cook the first 5 ingredients until tender and then Blend. Then add next 5 ingredients and bring boil then simmer for 20 minutes. Then Water bath for 20 minutes.