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> Tomatoe Recipes Wanted And Potatoes Recipes
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Rindy 
Posted: 18-Aug-2009, 11:18 PM
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You guys are great wow, look at all of these thank you...don't stop keep um coming. It will probably be a week or so then the tomatoes will come all at once.

I'm looking forward to trying some of these. YUM!!!!

Thank you wonderful people!

Slainte
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Leelee 
Posted: 19-Aug-2009, 12:27 PM
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Rice Stuffed Tomatoes


2 cups Cooked rice
1 tablespoon Olive oil
¼ cups Onion; chopped
8 cloves Garlic; roasted, minced
¼ cups Green peppers; chopped
2 tablespoon Parsley; minced
¼ cups Pulp from tomatoes
4 Tomatoes
2 tablespoon Parmesan

Instructions:

Slice tops off of tomatoes. Remove pulp and saute in oil with onions, garlic and peppers. Toss with rice, salt and pepper. Stuff tomatoes. Put tomatoes in a pan, pour a little wine and water in bottom. Bake 15 minutes

Your Rice Stuffed Tomatoes is ready. Bon appetit!


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Slàinte!

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Beauty is not just all around us, but within us....

"Mo nighean donn," he whispered, "Mo chridhe. My brown lass, my heart. Come to me. Cover me. Shelter me, a bhean, heal me. Burn with me, as I burn for you."(Fiery Cross Quote)
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Leelee 
Posted: 19-Aug-2009, 12:37 PM
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Stewed Tomatoe with Potatoe Peasant Purses


1 Medium Yellow Onion
1 Small Red or Yellow Pepper
1 Stalk celery
2 Tablespoon Canola Oil
3 lb Ripe Tomatoes, coarsely chopped
7 Sprigs Fresh Parsley
½ Cup Light Brown Sugar
Juice of 2 Lemons
1 teaspoon Salt
½ teaspoon Fresh Ground Black Pepper

PEASANT PURSES

6 Large Savoy Cabbage Leaves
1 Medium Yellow onion, chopped
1/3 Cup Butter
½ Cup English Peas
2 Tablespoon Water
3 Cups Mashed Potatoes
2 Eggs, lightly beaten
Salt and Pepper to taste
12 Green Chives

Instructions:

Chop the onion, bell pepper and celery into ½ inch pieces. In a large stainless steel pot, saute the vegetables in the oil over medium heat until translucent. Peel, seed and chop the tomatoes (I just core them and put them in the blender so we get the vitamins from the skins). Add tomatoes and parsley to the vegetables and cook covered over low heat for 20 minutes. Remove parsley sprigs. Season with ¼ cup brown sugar, lemon juice, salt and pepper. Cook for 10 minutes longer and taste for seasoning. Add more sugar or salt, to taste. Keep warm until ready to serve. (At this point, I added a small amount of cornstarch to thicken the sauce.)

In a 2-quart pot of boiling water, blanch the cabbage leaves until wilted; drain and cool. In a saute pan over medium heat, sweat the onion in butter. Add peas and water, cover for 2-3 minutes. Remove cover and cool slightly. Meanwhile, in a large bowl, blend the mashed potatoes with eggs. Stir in the onion and pea mixture. Salt and pepper generously. Flatten a cabbage leaf, cutting out any thick, unpliable stem. Place a generous ½ cup of potato mixture in the center of two leaves laid to overlap. Pull the leaves together, forming a pouch and tie with 2 chives. Just before serving, reheat the pouches for approximately 15 minutes in a steamer or a shallow pan of boiling water. Place each pouch on a plate covered with the warm stewed tomatoes.

These purses go nicely with grilled English-style sausages or bratwurst. A sprinkling of grated cheddar cheese on top is a perfect complement to this dish. The flavors of the potatoes, cabbage and stewed tomatoes are as rustic as the presentation of this dish.

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Leelee 
Posted: 19-Aug-2009, 12:39 PM
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India Relish


12 Medium Cucumbers
6 Green Tomatoes
2 Ripe Tomatoes
2 Sweet Green Peppers
2 Sweet Red Peppers
2 Onions
¼ Cup Pickling Salt
4 Cups Vinegar
1 Cup Water
4 Tablespoon Sugar
1 teaspoon Ground Cinnamon
1 teaspoon Turmeric
¼ teaspoon Ground Cloves
½ teaspoon Ground Allspice
2 Tablespoon White Mustard Seeds

Instructions:

Slice the cucumbers and green tomatoes; peel and slice the ripe tomatoes. Seed and chop the peppers, peel and finely chop the onions. Mix the vegetables with the salt and let stand overnight. Drain the vegetables, add 2 cups of the vinegar and the water, and bring slowly to a boil. Drain again. Mix the sugar, cinnamon, turmeric, cloves and allspice to a smooth paste with a little of the vinegar. Bring the remaining vinegar to a boil, stir in the paste, and add the white mustard seeds and the vegetables. Bring to a boil and cook for 20 minutes, stirring constantly. Turn into hot jars and seal. Makes 8 Pints.

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Leelee 
Posted: 19-Aug-2009, 12:43 PM
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Asparagus, Tomatoes and Cheese Bake


1 Bunch Asparagus, washed & peeled
3 Tomatoes, chopped
1 Cup American Cheese, grated
Seasonings to taste-highly seasoned (Salt & Pepper...)

Instructions:

1. Boil the peeled asparagus in salted water for about 20 minutes.
2. Remove from water.
3. Place asparagus in a small baking dish, all the tips pointed in the same direction.
4. Mix cheese, seasonings and tomatoes together.
5. Spread the mixture over the asparagus tips.
6. Bake at 350 degrees for about 8 minutes.
7. Then serve.
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Shadows 
Posted: 20-Jan-2012, 04:22 PM
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Recipe Name: BASIL TOMATOES
Category: SALADS
Serves: 4

3 Medium tomato
2 tbsp olive oil
1 tsp basil
1 tsp vinegar

Combine oil, vinegar, basil, salt and pepper. Add tomatoes and evenly coat. Add pinch garlic powder. Chill at least 2 hours.




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IMAGINATION - the freest and largest nation in the world!


One can not profess to be of "GOD" and show intolerence and prejudice towards the beliefs of others.

Am fear nach gleidh na h–airm san t–sith, cha bhi iad aige ’n am a’ chogaidh.
He that keeps not his arms in time of peace will have none in time of war.

"We're all in this together , in the parking lot between faith and fear" ... O.C.M.S.

“Beasts feed; man eats; only the man of intellect knows how to eat well.”

"Without food we are nothing, without history we are lost." - SHADOWS


Is iomadh duine laghach a mhill an Creideamh.
Religion has spoiled many a good man.

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Shadows 
Posted: 20-Jan-2012, 04:24 PM
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I may have this posted here some where already...

Recipe Name: STEWED TOMATOES JEFFERSON
Category: 18TH CENTURY
Serves: 4

SOURCE FRUGAL GOURMET

3 Tblsp butter
1 sliced yellow onion
6 whole tomatoes or
1 Quart canned tomatoes
to taste basil or oregano or both
1/4 Cup dry white wine or beer
to taste salt and pepper

Thomas Jefferson was an excellent cook. He was one of the first to use tomatoes in this country.

Melt butter in a saucepan and saute` onion until clear. Add remaining ingredients and simmer over low heat until tomatoes are very tender or to your liking. Serve hot.

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Shadows 
Posted: 20-Jan-2012, 04:27 PM
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Recipe Name: HERBED POTATO CHIPS
Category: APPETIZER
Serves: 1

1 Potato per person
Butter
Fresh Herbs of your choice

Slice potatoes as thin as possible. Butter one side, press fresh herbs lightly into the butter, top with second slice of potato and bake in a 400 degree oven until crisp. The chips will fuse and become translucent, revealing the pattern of the herb inside. Make ahead and reheat to use as garnish or hors d`oeuvre.
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82farmerandthedell 
Posted: 27-Jan-2012, 11:44 AM
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Raw-fried Spuds, simply grated raw potatoes fried preferably in a cast-iron skillet with olive oil (and maybe a bit of butter) and your choice of seasonings till well done, then topped with cat-sup, gravy, or cheese.
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Shadows 
Posted: 13-Jul-2012, 12:08 PM
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I saw a recipe somewhere on the web for cherry tomatoes called Cherry Bombs... they were a pickled, canned cherry tomatoes with hot pepper. I don't remember where I saw it! Has anyone else seen this recipe? If so where?

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