Make pastry for 2-crust pie.
To peel tomatoes easily, immerse in boiling water until skins will slip off (about 3 minutes). Blend together the sugar, cinnamon, nutmeg, salt, flour and lemon juice in bowl.
Toss in green tomatoes.
Place in pastry lined 9-inch pie pan.
Adjust top crust and flute edges; cut vents. Bake in hot oven at 425\u00b0 for 50 to 60 minutes, until tomatoes are soft and crust is browned.
ow and cook polenta, stirring, for 5 mins.
Pour the
pie crust into a 9-inch pie dish.
Pour green tomato filling
Roll out and line a 9-inch pie pan with 1/2 of the pastry. Roll out remainder for top.
Combine all ingredients (except the butter).
Pour the pie mixture into the pie shell.
Divide the tablespoon of butter into four smaller pieces and dot top of pie with pieces.
Top with rolled out pastry.
Crimp edges to seal and make 4-inch slits on top near center.
Bake 45 minutes to 1 hour at 350\u00b0.
Peel and slice the green tomatoes.
Fill a lined pie pan with slices.
Add remaining ingredients; top with crust.
Bake at 400\u00b0 for 50 to 60 minutes.
Combine sugar and water in saucepan.
Cook over low heat until sugar dissolves, stirring constantly.
Add tomatoes; cook 5 minutes, stirring frequently.
Stir in lemon peel and cinnamon. Continue cooking for 15 minutes or until thickened, stirring frequently.
Stir in raisins.
Remove from heat; cool slightly. Pour into prepared crust.
Put on top crust.
Bake at 375\u00b0 for 35 minutes.
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.
Peel and slice tomatoes into a collander.
Add a pinch of salt and let drain well, pressing down with the hands to get out as much juice as possible.
Transfer pulp to a bowl.
Blend flour and sugar; mix lightly through tomatoes.
Add lemon juice.
Prepare crust for two-crust pie.
Pour mixture into pastry lined pie pan. Dot with butter and sprinkle with cinnamon.
Cover with top crust; slit top crust, seal and flute.
Bake 45 minutes at 350\u00b0.
Line pie pan with pastry.
Brush shell with evaporated milk. Bake in preheated oven at 450\u00b0 for 5 minutes.
Fill shell with tomatoes and sprinkle with salt and pepper.
Mix remaining ingredients and spread on tomatoes.
Bake in preheated moderate oven at 350\u00b0 for 40 minutes or until done.
Serves 6.
Combine white and brown sugars, flour and nutmeg.
Arrange peeled and thinly sliced tomatoes in bottom of unbaked pie shell. Sprinkle with 3 or 4 tablespoons of sugar mixture, until all tomatoes are used.
Sprinkle remaining.
Mix together: sugar, flour, salt, nutmeg or cinnamon.
Mix lightly through: green tomato slices, lemon juice (or vinegar), grated lemon rind Place mixture in unbaked crust.
Dot with butter, Cover with top crust, Bake, 35-45 minutes, in a 425\u00b0 oven, until nicely browned.
Cool on wire rack-- Serve slightly warm.
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.
Preheat oven 425F degrees.
Follow the recipe for basic pie crust but bake the crust for only 5 minutes.
Remove from oven.
Reduce oven to 400F degrees.
Line the bottom of pie crust with tomato slices.
Sprinkle on spices.
In bowl, mix mayonnaise and cheese.
Spread evenly over the tomato slices covering all the edges (like putting on iceing).
Bake for 35 minutes.
Serve at once while still hot and bubbling.
For pictures see
http://outoftheordinaryfood.wordpress.com/2011/10/20/green-tomato-tarte
he remains of the onion, tomato, apple mix into a pan
Mix sugar, flour, cinnamon and nutmeg together.
Combine with tomatoes, apples, and raisins.
Put into pie shell, dot with butter.
Place the top crust on; make steam vents.
Brush the top with milk and sugar.
Bake at 400 for 40 to 45 minutes.
For the pastry, place flour in