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Showing posts with label Tomatoes. Show all posts
Showing posts with label Tomatoes. Show all posts
Sunday, June 27, 2021
Tuesday, December 01, 2020
Tuesday, July 14, 2020
Thursday, March 21, 2019
Thursday, April 21, 2016
Saturday, July 25, 2015
Tuesday, September 24, 2013
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Tuesday, August 06, 2013
Sunday, February 03, 2013
Wednesday, December 19, 2012
More Assorted Snacks
1/ Korean Cosmos Brand Strawberry horns
2/ Uncle Rays Dill Pickle Potato Chips
3/ Andy Capps Hot Fries
4/ Zapps Spicy Cajun Crawtators
5/ I Heart Keewah Ginger Peanut Clusters
6/ Deli Talk Korean Dried Pear Snack
1/ YUMMY but shoulda been a cereal
2/ Loved these, FULL DILL FLAVOR
3/ I liked these but I prefer the Flamin Hot Cheetos
4/ YUCK, do not buy
5/ Just like any other Asian "brittle" but far too hard!
6/ These were GREAT, just perfectly sweet
1/ Pringles Pumpkin Pie Spice
2/ Pringles Cinnamon Spice
3/ Seasnax Onion
4/ Mr Squid Baked Squid Snack
1/ Good, but hard to describe.More like baked pumpkin chunks, with butter
2/ Also good, but needed more cinnamon
3/ Really good, but would be better wrapping sushi.
4/ NASTY! Tasted like Motor Oil
Last
Meiji Chocolat Tomato
Like Tomato Paste flavored White Chocolate, odd
Wednesday, October 24, 2012
Tuesday, October 23, 2012
Thursday, June 14, 2012
Tuesday, June 12, 2012
Sunday, May 20, 2012
Fried Green Tomato Rings
It's the start of Spring, The hard Green Tomatoes are just starting to be seen at the market.
Are ya gonna let em sit on your window sill for 2 weeks till they get pink?
NO! Fry them!
NO! Fry them!
Friday, May 18, 2012
Cherry Bombs
Cherry Bombs
Cherry tomatoes
Vodka or Tequila
Tabasco (or other hot sauce)
Sugar (optional)
Ice
Kosher Salt
Lemons or Limes
A Marinating Needle
Mix yourself up a nice brew of vodka, hot sauce and sugar.
Use the marinating needle to inject the brew into each tomato! Dont worry if some escapes!
serve in a nice bowl on ice with the kosher salt sprinkled on them
Cherry tomatoes
Vodka or Tequila
Tabasco (or other hot sauce)
Sugar (optional)
Ice
Kosher Salt
Lemons or Limes
A Marinating Needle
Mix yourself up a nice brew of vodka, hot sauce and sugar.
Use the marinating needle to inject the brew into each tomato! Dont worry if some escapes!
serve in a nice bowl on ice with the kosher salt sprinkled on them
Friday, May 11, 2012
No Cook Pasta Sauce
Cook-free Pasta Sauce
4 plum tomatoes, tops removed
1/4 cup olive oil
2 cloves garlic
1 Large SLICE of sweet Vidalia onion
1 t oregano
1/4th to 1/3rd cup Parmesan cheese
Fresh basil
Salt & pepper
Put all of the above in a blender (I use my Vitamix)
and blend to a sauce, taste, reseason pour immediately over just made fresh hot pasta, grate more Parmesan over top. Serve.
Tuesday, May 01, 2012
Baked Caprese
I created this years ago when I had extra stuff left over from making lasagne.
Baked Caprese Salad
This serves 6 as a light appetizer
2 big fat juicy Tomatoes
Any tomato or smooth spaghetti sauce
1/2 cup Ricotta Cheese
1 "ball" fresh Mozzarella
1 Egg
2 heaping Tablespoons Parmesan
Just a speck of Garlic Powder
Salt and Fresh Ground Pepper
Fresh Basil
Olive Oil Pam Spray
This serves 6 as a light appetizer
2 big fat juicy Tomatoes
Any tomato or smooth spaghetti sauce
1/2 cup Ricotta Cheese
1 "ball" fresh Mozzarella
1 Egg
2 heaping Tablespoons Parmesan
Just a speck of Garlic Powder
Salt and Fresh Ground Pepper
Fresh Basil
Olive Oil Pam Spray
Balsamic Glaze (not shown in pic)
Spray each of a six non-stick muffin pan (or heat proof ceramic or glass cups)
Spray each of a six non-stick muffin pan (or heat proof ceramic or glass cups)
Cut 6 1/4 inch slices of tomatoes from the fattest part of the
tomatoes and put one slice in each of the
six. Mix the Ricotta cheese, the egg, the Parmesan and the salt and pepper in a small bowl and divide it up onto each tomato, top with a teaspoon of the sauce. Top with a slice of Mozzarella.
Bake in a 325 degree oven for 10-15 minutes or until
they're bubbly and have "risen" a bit from the egg, let cool til lukewarm. Invert each onto a small saucer,
serve with a Chiffonade of Fresh Basil and a drizzle of Balsamic Glaze.
tomatoes and put one slice in each of the
six. Mix the Ricotta cheese, the egg, the Parmesan and the salt and pepper in a small bowl and divide it up onto each tomato, top with a teaspoon of the sauce. Top with a slice of Mozzarella.
Bake in a 325 degree oven for 10-15 minutes or until
they're bubbly and have "risen" a bit from the egg, let cool til lukewarm. Invert each onto a small saucer,
serve with a Chiffonade of Fresh Basil and a drizzle of Balsamic Glaze.
You can get Balsamic Glaze at Wegmans stores
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