"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Reply
 
Thread Tools Display Modes
 
Old 09-20-2004, 08:32 AM   #11
Executive Chef
 
Raine's Avatar
 
Join Date: Jun 2004
Location: NC
Posts: 3,549
homemade mincemeat

Ingredients:
6 green tomatoes, chopped
1/2 teaspoon allspice
6 tart apples, chopped
1/2 teaspoon ground ginger
1 cup currants
1/4 cup vinegar
1 cup raisins
1 tablespoon grated orange peel
3 teaspoon ground cinnamon
1/2 cup unsweetened orange juice
1 teaspoon ground cloves

Instructions:
Combine all ingredients in a large, heavy pot. Simmer until thick. Makes about 3 quarts. Freeze mincemeat in one-cup portions
__________________

__________________
Raine is offline   Reply With Quote
Old 09-20-2004, 08:37 AM   #12
Senior Cook
 
chesterchippy's Avatar
 
Join Date: Sep 2004
Location: Chester, NH
Posts: 204
Thank you! Thank you! I sure hope you had those recipes on your computer and didn't type them all out. :D
__________________

__________________
chesterchippy is offline   Reply With Quote
Old 09-20-2004, 04:17 PM   #13
Executive Chef
 
marmalady's Avatar
 
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
Awesome recipes! Wow - green tomato poundcake - Wow!
__________________
marmalady is offline   Reply With Quote
Old 09-22-2004, 10:57 PM   #14
Senior Cook
 
merstarr's Avatar
 
Join Date: Aug 2004
Posts: 188
Here are 3 recipes from my files - they all sound delicious.

FRIED GREEN TOMATO "BLT"

Great reviews!

2 cups loosely packed fresh basil leaves
1 1/4 cups mayonnaise
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard

18 1/8-inch-thick slices pancetta*

18 1/4-inch-thick slices green tomatoes (about 6 tomatoes)
1 cup all purpose flour
1/2 cup yellow cornmeal
3 large eggs, beaten to blend
1 cup olive oil

6 1/4-inch-thick slices red tomatoes (about 2 tomatoes)
6 1/4-inch-thick slices yellow tomatoes (about 2 tomatoes)
1 1/2 cups thinly sliced arugula

Puree basil, 1/4 cup mayonnaise, lemon juice, and mustard in processor until smooth. Transfer to small bowl; mix in remaining 1 cup mayonnaise and season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 350°F. Arrange pancetta in single layer on rimmed baking sheet. Cook until pancetta is just crisp, about 15 minutes. Transfer to paper towels to drain. Reduce oven temperature to 200°F.

Sprinkle all green tomato slices with salt and pepper. Place 1/2 cup flour in shallow bowl. Mix remaining 1/2 cup flour with cornmeal in another shallow bowl to blend. Working with 1 green tomato slice at a time, coat with flour, then egg, then flour-cornmeal mixture. Transfer to baking sheet. Line second baking sheet with paper towels. Heat oil in heavy large skillet over medium-high heat. Working in batches, fry green tomatoes until golden brown, about 2 minutes per side. Using slotted spoon, transfer to prepared baking sheet; sprinkle with salt and pepper. Keep warm in oven.

Sprinkle red and yellow tomatoes with salt and pepper. Place 1 fried green tomato slice on each of 6 plates. Spread each with 1 teaspoon basil mayonnaise, then top with 2 tablespoons arugula, 1 slice pancetta, 1 slice red tomato, another fried green tomato, 1 slice yellow tomato, pancetta, and another 2 tablespoons arugula. Spoon 1 teaspoon mayonnaise over arugula, then top with remaining fried green tomatoes. Spoon 1 teaspoon mayonnaise atop green tomato. Finish with remaining pancetta and serve.

Market Tip: Look for green tomatoes at your local farmers' market or a specialty foods store, or order them from Melissa's (800-588-0151; www.melissas.com).

*Pancetta, Italian bacon cured in salt, is available at Italian markets and some specialty food stores and supermarkets.

Makes 6 servings.

Bon Appétit
August 2003


PASTA WITH GREEN TOMATOES

2 medium onions, finely chopped
¼ cup vegetable oil
1 tsp minced garlic (I would use more)!
4 large green tomatoes, coarsely chopped
3 Tbsp. chopped fresh parsley, divided
3/4 cup chicken broth
3 Tbsp. coarsely chopped fresh basil
½ tsp. salt
¼ tsp. freshly ground pepper
1 16 oz. package rigatoni
¼ cup + 3 Tbsp. freshly grated Parmesan cheese

Directions:

Cook onion in oil in a large skillet over medium high heat, stirring constantly, until tender. Add garlic and cook 1 minute.

Add tomatoes, 2 tbsp. parsley, and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 30-35 minutes or until tomato is tender.

Cook pasta according to package directions; drain well. Add pasta to tomato mixture; toss gently. Sprinkle with remaining 1 Tbsp. parsley and cheese.

Yield 6 servings.

Source: Flavors of Fredericksburg, St. Barnabas Episcopal Church


Kaleidoscope Tomato Salad with Balsamic-Olive Vinaigrette

INGREDIENTS
Vinaigrette:
3 tablespoons balsamic vinegar
2 tablespoons water
1 tablespoon extra-virgin olive oil
1 tablespoon olive paste (such as Alessi)
1/4 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, crushed
Salad:
6 cups gourmet salad greens
1/2 cup chopped red onion
1/4 cup chopped fresh basil
12 (1/4-inch-thick) slices green tomato, halved
12 (1/4-inch-thick) slices yellow tomato, halved
12 (1/4-inch-thick) slices red tomato, halved


INSTRUCTIONS
To prepare vinaigrette, combine first 7 ingredients in a small bowl; stir well with a whisk.
To prepare salad, place the greens on a platter. Sprinkle half of onion and half of basil evenly over greens. Arrange tomato slice halves over basil. Top with the remaining onion and basil. Drizzle evenly with the vinaigrette.

YIELD: 6 servings (serving size: 1 cup greens, 12 tomato slice halves, and about 1-1/2 tablespoons vinagrette)

Cooking Light- 07/01/01

NUTRITIONAL INFO
calories: 62 carbohydrates: 7.1 g cholesterol: 0 mg fat: 3.5 g sodium: 119 mg protein: 1.9 g calcium: 32 mg iron: 1.2 mg fiber: 2.3 g
__________________
Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces.
merstarr is offline   Reply With Quote
Old 09-25-2004, 06:28 AM   #15
Head Chef
 
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,409
HI,

Paula Deen used fried green tomatoes as the base for Eggs Benedict (instead of English Muffins) on her show some time ago. I tried it and it's delicious.

Enjoy :o
__________________
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 09-25-2004, 07:25 AM   #16
Senior Cook
 
chesterchippy's Avatar
 
Join Date: Sep 2004
Location: Chester, NH
Posts: 204
Quote:
Originally Posted by lyndalou
Paula Deen used fried green tomatoes as the base for Eggs Benedict (instead of English Muffins) on her show some time ago. I tried it and it's delicious.
Enjoy :o
THAT sounds good. I get the recipe from that board to see how she prepared the tomatoes. It's almost October and I've only gotten 4 or 5 red tomatoes from 4 plants. The cherry tomatoes did well, though.
__________________
chesterchippy is offline   Reply With Quote
Old 10-09-2004, 02:36 PM   #17
 
Join Date: Sep 2004
Location: USA
Posts: 2,394
Green Tomato Bread:

3 eggs
2 cups sugar
1 cup vegetable oil
3 tsp vanilla
3 cups flour
1 tsp salt
1/4 tsp baking powder
2 tsp cinnamon
1 tsp cloves
2 cups finely chopped green tomatoes

Heat oven to 325°. Beat eggs until fluffy. Add sugar, oil, vanilla, salt, baking powder and spices. Mix well. Stir in flour. Mix well. Fold in tomatoes. Bake in 2 greased and floured loaf pans for 1 hour or until toothpick comes out clean... Makes two loaves.
__________________
Juliev is offline   Reply With Quote
Old 10-09-2004, 03:04 PM   #18
Assistant Cook
 
chiefwms's Avatar
 
Join Date: Oct 2004
Location: Dayton OH
Posts: 20
Send a message via ICQ to chiefwms Send a message via AIM to chiefwms Send a message via MSN to chiefwms Send a message via Yahoo to chiefwms
Here are a 4 recipes for you. I have not tried these myself so I can't personally tell you they are good. The looked good but I just haven't had time to make these. I have other green tomato recipes if you or anyone would like more please email me or send a PM and I'll be happy to send you all of my green tomato recipes.

MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: Piccalilli
Categories: Relishes, Pickles, Vegetables
Yield: 8 Servings

1 qt Green Tomatoes, Chopped
2 Med. Red Peppers *
2 Med. Green Peppers *
2 Lge. Onions,Peeled & Chopped
1 Small Head Cabbage ** OR
2 c Cucumber, Chopped
1/2 c Salt
3 c Cider Vinegar
2 c Brown Sugar
1 3-inch Stick Cinnamon
1 ts Whole Cloves
1 ts Whole allspice
1 ts Mustard Seeds

* Peppers should be seeded and chopped. ** Cabbage should be
shredded.
~------------------------------------------------------
~----------------- Combine all the vegetables and the slat and let
stand overnight. In the morning, drain the vegetables pressing out
the juice. Add the vinegar, sugar and the spices, tied in a bag;
bring to a boil and simmer until the vegetables are clear and the
syrup is thickened. Discard the spice bag and seall the picalilli in
hot jars. Makes 8 Pints. NOTE: ~---- One tablespoon each peppercorns
and celery seeds may be substituted for the cinnamon.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: Piccalilli - 2
Categories: Vegetables, Relishes, Magazine
Yield: 5 Pints

2 Sweet red peppers, cored,
-seeded and chopped
2 Green peppers, cored,
-seeded and chopped
4 c Green tomatoes, chopped
1 c Chopped celery
2 lg Onions, chopped
1 sm Head cabbage, chopped
1/2 c Salt
3 c Cider vinegar
1 ts Dry mustard
1 lb Light brown sugar
1 ts Turmeric

Day before, arrange the peppers, tomatoes, celery, onions and
cabbage in alternate layers, sprinkling each layer with salt, and let
stand at room temperature overnight. Next day, drain well and add
the remaining ingredients. Bring to a boil and cook twenty minutes,
stirring frequently. Turn into hot sterilized jars. Seal. Cool and
store in a cool, dark, dry place. Yield: About 5 pints. Source:
The New York Times Heritage Cookbook. MM by Lyn.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: Aunt Nell's Piccalilli
Categories: Vegetables, Relishes, Magazine
Yield: 8 Quarts

1 ga Green tomatoes, peeled &
-sliced
Salt
1 ga Finely chopped cabbage
4 c Finely chopped onions
3 Hot green peppers, chopped
1/4 c Dry mustard
2 tb Ginger
1 tb Ground cloves
1 tb Mace
1 tb Cinnamon
3 lb Sugar
1 ga Boiling cider vinegar,
-(approximately)

Sprinkle the tomatoes generously with salt and let stand one hour or
longer. Drain off liquid and discard. Chop the tomatoes and place
in a large kettle. Add all remaining ingredients except the vinegar.
Mix well. Add vinegar barely to cover vegetables. Boil fifteen
minutes.
Ladle into hot sterilized jars and seal. Store in cool, dark, dry
place.
Yield: About 8 quarts. Source: The New York Times Heritage
Cookbook.
MM by Lyn.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: Kennebunkport Relish
Categories: Salsas
Yield: 10 Servings

2 lb Green Tomatoes
2 lb Red Tomatoes
1 Head Cabbage
2 Green Hot Peppers
2 Sweet Red Peppers
1 qt Onions
1 Bunch Celery
6 tb Salt
1 qt Vinegar
3 c Dark Brown Sugar
1 Stick Cinnamon
1 ts Cloves
1 ts Dry Mustard

Remove seeds from peppers. Chop finely the peppers, tomatoes,
cabbage, onions, and celery. Add salt and let stand over night. In
the morning drain off the juice and add vinegar and sugar. Tie
cinnamon, cloves, and mustard in piece of cheese cloth, add to other
ingredients and simmer for a good half hour and seal in jars.

MMMMM

Enjoy
__________________
Life's too short to eat bad food!
Chris
chiefwms is offline   Reply With Quote
Old 10-09-2004, 03:35 PM   #19
Senior Cook
 
chesterchippy's Avatar
 
Join Date: Sep 2004
Location: Chester, NH
Posts: 204
Thanks Julie and chief - they sound incredible. For now I'll have to print and file them since we had our frost and the plants are not producing anymore this season!
__________________
chesterchippy is offline   Reply With Quote
Old 10-09-2004, 04:04 PM   #20
Assistant Cook
 
chiefwms's Avatar
 
Join Date: Oct 2004
Location: Dayton OH
Posts: 20
Send a message via ICQ to chiefwms Send a message via AIM to chiefwms Send a message via MSN to chiefwms Send a message via Yahoo to chiefwms
Your very welcome. We had a frost here this past week so no more new tomatoes green or otherwise. We took the green ones that were left and wrapped them in newspaper and keep them in the garage and according to the guy on the radio we should still have our own tomatoes at Thanksgiving. But because they couldn't have any blemishes on them or bruises etc. That didn't leave too many. but we'll see if he was right. I'll keep checking them to make sure I don't end up with a paper full of moldy mush.

I hope the recipes work out for you next year.
__________________

__________________
Life's too short to eat bad food!
Chris
chiefwms is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
MARINARA (TOMATO) SAUCE Raine Sauces 1 11-30-2004 11:05 AM
Tomato Shortage PA Baker General Cooking 11 11-18-2004 12:07 AM
Green Tomato Pie bege General Cooking 4 10-13-2004 06:28 AM
Green Tomato Pie bege General Cooking 0 10-06-2004 07:50 AM
5 Vegetarian Stuffed Cabbage Recipes Filus59602 Vegetables 2 09-25-2002 12:09 PM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:09 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.