Highest Rated
- Rich Tea Biscuits
(5 out of 5) - Preserved Figs (5 out of 5)
- Chicken With Grape Mustard Cream Sauce (5 out of 5)
- Turkey Ranchero (5 out of 5)
- Black Bean Dip 3 (5 out of 5)
- Steak Tartare 1 (5 out of 5)
- A&W Root Beer (5 out of 5)
- Spatzle (Spaetzle Noodles) (5 out of 5)
- Gahb Buttermilk Biscuits (5 out of 5)
- Fluffy Biscuits (5 out of 5)
Stuffed Mushrooms With Sun-Dried Tomato
Brush the mushrooms caps with some of the reserved tomato oil and arrange them, stemmed sides down, on the rack of a broiler pan.
Broil the mushrooms caps under a preheated broiler about 6 inches from the heat for 2 minutes, or until they are barely softened, and arrange them, stemmed sides up, in one layer on a baking sheet.
In a large skillet cook the shallot and the garlic in the remaining reserved oil over moderately low heat, stirring occasionally, or until they are softened, stir in the reserved mushroom stems, the tomatoes, the thyme, and salt and pepper to taste, and cook the mixture, stirring occasionally, for 5 to 10 minutes, or until the liquid has evaporated and the mixture is thick.
Stir in the cream and salt and pepper to taste, divide the mixture among the mushroom caps, and sprinkle it with the parmesan.
Bake the stuffed mushrooms in the middle of a preheated 350f.
Oven for 12 to 18 minutes, or until the filling is heated through.
Striped Tomato Brie
Chill cheese, still in packaging, in freezer until firm but not frozen, about 1 hour.
With a sharp knife, halve cheese horizontally, remove wrapping; set aside.
Beat butter until creamy.
Add tomatoes, basil and shallots.
Add coarsely chopped walnuts.
Spread tomato mixture evenly over cut side of one cheese half.
Cover with other half, cut side down; press gently.
Roll cheese on its side in finely chopped walnuts to coat tomato layer.
Cover and chill until firm.
Serve cut into thin wedges.
Accompany with crackers and baguette slices.
Note: assembled brie can be wrapped and frozen for up to 1 week.
Stir-Fry Beans And Gnocchi With Tomato And Gem Salad
Poach the gnocchi in simmering water until they float to the surface.
Drain.
In the wok heat the olive oil and stir-fry the beans and spring onions.
Then add the drained gnocchi and rocket leaves.
Cook for another 2 minutes and season.
To serve, arrange half the gem lettuce and tomatoes on a plate and top with half the stir-fry mixture.
Sprinkle with half the parmesan.
Add the rest of the gem lettuce then the stir-fry again and finally more tomatoes and parmesan.
Stilton And Apple Cheesecake With Fresh Tomato And Mint Chu
Preheat the oven to 190c/gas 5.
Take the cream crackers and the pine kernels and put them into a food processor.
Whiz them to a fine crumb.
Grate the cheese.
Put both into a mixing bowl and pour over the melted butter.
Mix and then evenly distribute over the bottom of the cake tin.
Press down firmly.
Pop into the oven for 10 minutes and this will set the base.
Put into a fridge and chill.
Now, mash up the stilton and season with some black pepper.
Mix in the single cream.
Peel the apples and then grate into a bowl and squeeze over the lemon juice.
Give it a stir and then add to the stilton mixture.
Taste and adjust the seasoning if necessary.
Put the stilton over the crumbs and then back into the fridge.
Now chop the tomatoes and the mint and then mix together with the vinegar and sugar.
Taste and again adjust to your own taste.
Season.
Once the cheese has chilled for about 15 minutes, garnish.
Pick off the mint leaves and overlap around the edge of the cake.
Now do the same, going the other way around on the inside of the other leaves.
With your fingertips and just before serving, lightly oil the leaves to give a shine to them.
Pile the toasted kernels in the middle.
To serve, cut like a cake and place a little chutney on the side.
This is quite a rich dish and only a little portion is needed, but it is delicious! it also goes well as a savoury, replacing the pudding and cheese at the end of a meal.
Stewed Green Beans With Tomato And Oregano
Heat the olive oil in a medium skillet over medium-low heat.
Cook the onion and garlic until soft, about 7 minutes.
Add the green beans along with the tomato juice, salt and pepper.
Stir well, cover and cook, stirring every 5 minutes, until the beans are tender and wilted, about 30 minutes.
Stir in the fresh oregano and cook an additional 5 minutes.
Serve hot.
Stewed Chayote With Tomato And Epazote
Peel the chayotes and cut them into 1/4-inch julienne, including the core and seeds.
Set aside.
In a blender jar, combine the tomatoes and garlic and blend for a few seconds, until fairly smooth.
Set aside.
In a large heavy skillet, heat the oil over medium-low heat.
Saute the onion with the whole chiles for about 2 minutes, without browning.
Add the tomato-garlic puree and continue cooking, stirring and scraping the bottom and corners of the pan for about 3 minutes, until thickened and reduced.
Add the chayote, water, and salt.
Cover the pan and cook over medium heat, shaking every so often to prevent the chayote from sticking.
After 10 minutes, add the epazote, cover the pan again and cook for 10 to 15 minutes more, until the chayote is softened but not watery.
Serve immediately.
This recipe yields 6 servings.
Comments: to roast a tomato, heat a dry skillet or griddle over high heat.
Roast the whole tomato, turning when the bottom is slightly charred, until it is golden-brown with charred patches on all sides, but not burned the flesh will be quite mushy.
Leave the skin on.
Steamed Mussels With Tomato Sauce And Feta
Heat the oil in a large pot over medium heat.
Add the onion and garlic; saute 5 minutes.
Add the wine, oregano, crushed pepper flakes and salt; simmer 5 minutes.
Stir in the undrained tomatoes and water.
Bring to a boil, reduce the heat and simmer 15 minutes.
Bring a large pot of water to a boil for the pasta.
Prepare the mussels.
Place on steamer rack and place over pot.
The sauce should be cooking at a high simmer.
Cover and steam 20 to 25 minutes, or until mussel shells open discard any that do not open.
Cook the pasta in the boiling water according to package directions; drain.
Remove the mussels from the steamer.
Put the pasta into the sauce with the parsley, adding pepper to taste.
Transfer to plates or large shallow bowls and sprinkle with feta cheese.
Put mussels on top and serve.
Data per serving: calories.
412 carbohydrates.
48g monounsaturated fat.
4g protein.
23g sodium.
930mg polyunsaturated fat.
2g fat.
12g saturated fat.
4g.
Steak With Onion And Tomato
Cook onions in margarine in medium saucepan over medium high heat until tender.
Add tomatoes, 1/4 cup steak sauce, and vinegar bring to boil, reduce heat, simmer 5 minutes.
Remove from heat.
Stir in parsley.
Set aside.
Place steak on rack in broiler so surface of meat is 3-4 inches from heat.
Broil 12-17 minutes to desired doneness rare to medium rare, turning once.
Brush with remaining steak sauce.
Serve with vegetable mixture.
Can substitute top sirloin steak - cook 16-21 minutes.
Steak In Tomato Sauce (Costata Alla Pizzaiola)
Trim any visible fat from steak.
Cook garlic, butter, tomatoes, and oregano over medium heat fir 10 minutes.
Remove from pan but keep warm.
Add olive oil and steak to pan.
Brown steak over high heat for 3 minutes on each side.
Return tomato mixture to pan with steak.
Cook over low heat for 5-10 minutes until steak is cooked to your liking.
Sprinkle with parsley, salt, and pepper.
Sri Lanka Tomato And Onion Sambol
===========================> directions <========================.
Slice the tomatoes thinly and chop the onion and chile.
Place in a bowl.
Add the lime juice, salt pepper and mix well.
From “a taste of sri lanka” by indra jayasekera, isbn #962 224 010 0.
Sri Lanka Thakkali Isso (Prawn And Tomato Curry
===========================> Directions <========================
Wash, shell and de-vein the prawns.
Rinse under running water and pat dry.
Chop the onion, garlic and ginger and slice the chile and tomatoes.
Crush the cloves and cardamoms.
Heat the oil and when hot add the curry leaves, lemon grass, onion, garlic and ginger.
Cook for a couple of minutes then the tomato, chile powder, paprika powder, cinnamon stick, fenugreek, salt and turmeric.
Add the prawns and mix well.
Toss for about 5 minutes.
Pour in the thin coconut milk, blend well and cook for 5 minutes add the coconut milk, thick and simmer gently for 10 minutes.
Sprinkle with lime juice and teaspoon of curry powder before serving.
Isbn 962 224 010 0.
Sprouts, Cheese, And Tomato In Pita Pockets
Prepare cumin dressing: in small saucepan, heat olive oil over medium-low heat.
Add garlic and ground cumin.
Cook 30 seconds or just until garlic lemon juice and salt.
Carefully open pita pockets and, with butter knife, spread some cumin dressing on inside surfaces.
Fill each pita half with about 1/2 cup sprouts.
Insert tomatoes and cheese into pita pockets, dividing evenly.
Cut each filled pita half in half again.
Arrange 4 quarters on each of 4 serving plates and serve.
California-style cheese sandwich.
Spinach-Tomato Salad With Buttermilk Herbed Dressing
Position knife blade in food processor bowl; add first 8 ingredients.
Top with cover and process until smooth, scraping sides of bowl with a rubber spatula occasionally.
Place in a small bowl; cover and chill.
Combine spinach leaves, bell pepper, tomato halves and green onions in a large bowl.
Serve dressing with salad.
About 47 calories per 2 cups salad and 3 tablespoons dressing.
Spinach-Carrot Terrine With Red Pepper-Tomato Sauce Pt 2
To serve, invert onto a platter, then turn upright.
Pour half the sauce around the terrine and serve warm, accompanied by the remaining sauce.
Or slice the terrine and serve on individual plates surrounded by the sauce.
>from american bistro: great recipes in the new cooking tradition, by diane rossen worthington chronicle books.
Spinach, Cheese And Tomato Lasagna
Egg pasta: combine the flour and the salt in a bowl, make a well in the middle, add the egg and the olive oil.
Using your fingers, lightly and gradually work the egg into the flour so that it is completely distributed throughout.
When it is well combined, press the mixture together to form a dough.
Turn it out onto a counter and begin to work it together.
If it is too dry, add drops of water, a few at a time, to moisten the dough and help it come together.
Knead the dough for about 10 minutes, until it feels smooth and supple.
Put it in a plastic bag or wrap it in plastic, and set it aside to rest at least half an hour, preferably an hour before rolling it out.
Lasagne: prepare the pasta dough and set it aside to rest.
Grate or slice the cheese; then prepare the tomato sauce and spinach-cheese filling.
Heat the oil in a wide skillet, add the onion, garlic and marjoram or oregano and saute until the onion is transparent and soft.
Season with salt; then add the tomatoes and wine.
Cook slowly until the sauce is thickened.
If the tomatoes are overly tart, correct the acidity by adding a pinch or two of sugar.
Once they are cooked, pass them through a food mill; then season to taste with a few drops of vinegar, freshly ground black pepper and more salt if needed.
Spinach-cheese filling: remove the stems from the spinach; discard any bruised or yellow leaves.
Wash the spinach well in 2 changes of water.
Roughly chop the leaves into small pieces about an inch square.
In a wide pan, heat the oil and saute the onion for several minutes; then add half the garlic, the spinach leaves and a sprinkling of salt.
Cook until the spinach is wilted; then remove it to a bowl and combine it with the ricotta, eggs, parmesan, the remaining garlic and the parsley and lemon peel.
Season to taste with salt, freshly ground pepper and a scraping or two of nutmeg.
Bechamel: melt the butter in a saucepan, add the flour, and cook over low flame for 2-to-3 minutes, stirring continuously.
Scald the milk in a separate pan, then pour it into the flour-butter mixture, whisking as you do so.
Season with salt, pepper and a scraping of nutmeg and continue to cook the sauce for 15 minutes over low heat, giving an occasional stir.
Roll the dough thin, and cut the final strips into pieces that will fit your baking pan.
Bring a pot of water to a boil and add salt.
Have ready a large bowl of cold water.
Cook several pieces of dough at a time.
Remove them when they rise to the surface, and put them in the cold water to cool; spread on a kitchen towel.
Preheat the oven to 350f.
Butter a 9-by-13-inch baking dish and spread half the bechamel over the bottom.
Piece together several strips of the pasta so that they cover the bottom and hang over the edges of the baking dish.
Later they will be folded over the top, effectively sealing in the fillings.
Spread 1/2 the tomato sauce over this first layer of pasta and cover with 1/2 the mozzarella.
Put down another layer of pasta and cover this with 1/2 the spinach-cheese filling.
Continue with more pasta, tomato and mozzarella, pasta and spinach-cheese filling.
Finish by laying 1-or-2 strips of pasta down the center and folding the overhanging edges over the top.
Cover with the remaining bechamel sauce.
Cover the lasagna with foil and bake for 20 minutes.
Remove the foil and continue baking for another 15 minutes, or until the top is puffed and browned.
Let the lasagne rest for a few minutes; then cut it into pieces and serve.
Note: lasagne can also be made by using commercial fresh pasta sheets,.
Spinach-Cheese Calzones With Tomato Sauce
Coat a medium skillet with cooking spray; place over medium heat until hot.
Add onion; saute 3 minutes or until tender.
Remove from heat; add ricotta cheese and next 3 ingredients, stirring well.
Add spinach, stirring well; remove from heat.
Divide dough into 8 equal portions.
Working with 1 portion at a time cover remaining portions to keep dough from drying out, roll each portion to 1/8-inch thickness.
Place on a large baking sheet coated with cooking spray, and pat each portion into a 6-inch circle with floured fingertips.
Spoon 1/4 cup spinach mixture onto half of each circle; moisten edges of dough with water.
Fold dough over filling; press edges together with a fork to seal.
Lightly coat with cooking spray.
Bake at 375x for 20 minutes or until golden.
Remove from oven, and lightly coat again with cooking spray; keep calzones warm.
Comtine tomato and next 4 ingredients in a small saucepan.
Bring to a boil; reduce heat to medium, and cook 10 minutes.
Serve with calzones.
Calories per sandwich and two tablespoons of sauce.
Spinach Tomato Matzo Pie
Soak matzo in warm water for 3 minutes ,and drain on paper towel in large skillet, saute onion and garlic until tender, but not brown.
add tomatoes,& their juice, and spinach.
Cook for 5 minutes , or until most liquid has evaporated.
Season with salt and pepper.
Set aside to cool.
coat and or 9 inch baking pan with oil.
Put beaten eggs into a platter,and coat matzo with eggs.
Place a matzo on bottom of baking pan, use part of 2nd piece to cover pan.
Top with 1/2 of veggies mixture.
Sprinkle with 1/3 of grated cheese.
Repeat.
Place last matzo on top and cover with the last of the cheese.
Bake at 375 for 20-25 minutes.
Spinach Ricotta Gnocchi With Tomato Sauce
Make Sauce:
In a 9 to 10 inch heavy skillet cook garlic and onion over moderately low heat, stirring, until onion is softened.
Add tomatoes with reserved juice, wine, and salt and pepper to taste and simmer, uncovered, stirring occasionally, until thickened, 20 to 25 minutes.
Make gnocchi while sauce is cooking:.
In a small saucepan combine spinach with 1 cup water and simmer, covered, breaking up with a fork occasionally, 5 to 7 minutes.
Drain spinach in a colander and rinse under cold water to cool.
Squeeze spinach in small handfuls until as dry as possible and chop fine.
In a 5 quart saucepan bring 4 quarts salted water to a boil for cooking gnocchi.
Set broiler rack about 4 inches from heat and preheat broiler.
In a bowl stir together spinach, ricotta, 2/3 cup parmesan, yolks, 4 tablespoons flour, nutmeg, and salt and pepper to taste until combined well mixture will be very soft.
With well floured hands form rounded tablespoons of mixture into logs about 2 inches long and 1 inch in diameter about 36 and transfer gnocchi as formed to a sheet of wax paper.
Working in 4 batches, carefully transfer gnocchi with a spatula to boiling water and cook until they rise to surface, about 2 minutes.
Transfer gnocchi as cooked with a slotted spoon to a buttered shallow baking dish large enough to hold them in one layer and sprinkle with the remaining 2/3 cup of parmesan.
Broil gnocchi until very hot and cheese is melted, 3 to 5 minutes.
Serve gnocchi with tomato sauce.
Notes: recipe courtesy gourmet magazine.
Spinach Fettucine With Sun Dried Tomato Sauce
Servings 126 calories per 1/2 cup.
Fat 4.3 grams saturated fat 1.9 grams.
Drain sundried tomatoes, reserving 1 tablespoon olive oil.
Coarsely chop 1/4 cup tomatoes.
Reserve remaining olive oil and sundried tomatoes for other uses.
Coat a large nonstick skillet with cooking spray.
Add reserved 1 tablespoon olive oil i usually add less.
Place skillet over medium high heat until hot.
Add onion and garlic; saute 4 minutes or until tender.
Add wine and red pepper; reduce heat to low and cook uncovered 10 minutes.
Stir in chopped sun dried tomatoes, cook 1 minute or until thoroughly heated.
Cook pasta and drain.
Combine pasta, sun dried tomato mixture, chopped tomato, spinach and basil.
Toss gently.
Add feta cheese; toss just until combined.
Serve immediately.
Spinach Lasagna (Non-Tomato)
Preheat oven to 375.
Prepare sauce: melt margarine.
Stir in flour and salt until blended.
Gradually add milk, bring to a boil, then reduce heat and simmer 5 minutes.
Combine 2 cups Sauce with spinach and nutmeg.
Set aside.
Pour half remaining sauce into greased 12×8x2 glass dish and cover with 3 noodles.
Spread half of the spinach mixture, half of the cottage cheese, and one egg over noodles.
Repeat noodles, spinach, cups Cheese, egg.
Top with 3 noodles, then pour remaining sauce over noodles.
Sprinkle with parmesan cheese as much as desired.
Baked for 35 minutes at 375.
Let stand 10 minutes before serving.