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4 tomatoes
Lettuce leaves
l/4 to l/2 cup mayonnaise
Spread thin slices of buttered bread with mayonnaise, cover with a crisp lettuce leaf and spread with peeled, chilled tomatoes sliced thin. Cover with a second slice of bread, and cut into desired shape. Crisp bacon is a pleasing addition.

6 slices bread
6 slices bacon
6 slices tomato
Grated cheese
Butter the slices of bread. On each slice, place a slice of tomato, cover with grated cheese, and add a slice of bacon. Toast under the flame of a broiler until the bacon is crisp.

6 tomatoes
1 cup bread crumbs
1 cup ground boiled ham
4 slices bacon
1 tablespoon French mustard
6 slices bread
Cut a slice from the stem end of each tomato. Sprinkle with salt, pepper and bits of bacon. Bake until the tomatoes are tender. Serve on slices of hot buttered toast spread with the ground ham mixed with the mustard.

1 quart milk or half milk and half white stock
1 pint tomatoes
Salt and pepper
2 tablespoons flour
l/4 teaspoon soda
2 tablespoons butter
Make a white sauce of the liquid, flour, and butter. Cook the tomatoes until tender, and mash through a coarse sieve. Just before serving, add the soda to the tomatoes and gradually add the tomatoes to the white sauce, stirring constantly. Season and serve at once. If soup begins to curdle, beat thoroughly with egg-beater.

l/2 pound dried yellow split peas
1 or 2 celery tops
Salt and pepper
1 pint tomatoes
1 tablespoon flour
1 quart water
1 tablespoon butter
1 onion
Soak peas over night in water enough to cover them three or four inches. Drain, and put into a saucepan with the tomatoes, water, sliced onion, and celery tops. Cook until the peas are tender. Mash through a sieve. Season with salt and pepper. Bind with a roux made of the flour and butter, and serve, garnished with a thin slice of tomato or lemon and a few canned peas if available. Serve with bread croutons.

2 cups raw or canned tomatoes
Bit of bay-leaf
¾ cup dry bread crumbs
2 teaspoons sugar
4 cups milk
l/8 teaspoon soda
l/2 tablespoon salt
l/2 onion stuck with 6 cloves
l/8 teaspoon pepper
Sprig of parsley
1/3 cup butter
Scald milk with bread crumbs, onion, parsley, and bay leaf. Remove seasonings and rub through a sieve. Cook tomatoes with sugar fifteen minutes, add soda and rub through a sieve. Reheat bread and milk to boiling-point, add tomatoes, and pour at once into tureen over butter, salt, and pepper. Serve with croutons or crisp crackers.

No. 1.
3 tomatoes
Lettuce leaves
6 tablespoons French dressing
Scald the tomatoes, remove the skins and chill the tomatoes. Just before serving time, cut them in halves, crosswise, and place one piece, with the outside upward, on each serving-plate with one or two leaves of white, crisp lettuce underneath. Pour over each portion a tablespoon of French dressing.

No. 2.
3 tomatoes
1/3 to l /2 cup French dressing
1 tablespoon capers
Select smooth tomatoes about two inches in diameter. Scald, peel and chill. Cut in quarters or in slices and arrange on a plate with lettuce leaves or sections of lettuce hearts. Add the capers to the dressing.

6 tomatoes
1/3 to l /2 cup mayonnaise
2 cups celery, diced
Lettuce leaves
Select firm tomatoes of a good size, scald, peel and chill, cut a slice from the top of each, and scoop out all the seeds and soft pulp, being careful not to break the sides. Cut celery into small dice, mix it with mayonnaise dressing, fill the shells with mixture, place one teaspoon of the dressing on top of each tomato and serve individually on a bed of lettuce leaves, placing three or four small leaves on each plate and the tomato in the center.

6 tomatoes
1/4 cup mayonnaise dressing
3/4 cup diced cucumber
1/2 cup diced, cooked chicken
Parsley, cauliflower buds
1/4 cup chopped nuts
Select medium-sized smooth tomatoes. Scald, peel and chill. Carefully scoop the inside out of the tomatoes. Remove the seeds from the pulp. Chill all ingredients, and when ready to serve, mix the chicken, cucumber, tomato pulp, and nuts with the mayonnaise dressing. Add more salt if needed. Fill the tomatoes. Arrange on lettuce leaves. Garnish with mayonnaise and decorate each tomato top with parsley and cauliflower buds.

3 cups stewed tomatoes, fresh or canned
1 teaspoon sugar
l /4 cup chopped onion
1 tablespoon gelatin
l /2 cup chopped celery
l / 2 cup cold water
1 bay-leaf
1 clove
l / 4 green pepper
Cook tomatoes with seasonings. Soak gelatin in cold water, add to boiling tomatoes, strain and pour into cups about the size of a tomato. Make a nest of small green lettuce leaves for each mold when serving, and place one tablespoon of mayonnaise on top of each tomato as it is turned from the mold.
Tomato jelly is often molded in a square pan and cut in diamonds or cubes, when it makes an attractive garnish.

Firm tomatoes
Hard-cooked egg yolk
Cream cheese
Watercress or lettuce
French dressing
Peel tomatoes and chill them. Slightly soften cream cheese with milk. Form two rows of petals on each tomato by pressing level teaspoons of the softened cheese against the side of the tomato, then drawing the teaspoon down with a curving motion. Sprinkle center of each tomato with hard-cooked egg yolk pressed through a strainer. Serve on crisp watercress or lettuce with French dressing.

Tomato Bruschetta
1 Loaf Italian bread, halved lengthwise then cut crosswise diagonally, into 1-in slices
1 Garlic clove; minced
2 Tablespoon Olive oil
2 Large Tomatoes; peeled, seeded, and chopped
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Cup Chopped fresh basil
Toast the bread under the broiler until lightly browned. Combine the garlic and olive oil and brush over one side of the bread. Spread the tomatoes over the bread. Sprinkle with salt and pepper. Broil for about 30 seconds to heat the tomatoes. Sprinkle with basil and serve.

Insalata Caprese
4 large fresh tomatoes, sliced 1/4 inch thick
16 ounces fresh mozzarella cheese, sliced 1/4 inch thick
1/3 cup packed whole leaf fresh basil
4 tablespoons extra virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste
1/4 cup imported olives
On a large platter, arrange tomato and mozzarella slices and basil leaves, alternating and overlapping each. Drizzle salad with olive oil; Sprinkle with salt and pepper. Garnish with imported olives.

Tomato Salad
Pare with sharp knife. Slice and lay in salad bowl. Make dressing in the following manner: Work up saltspoon of each of salt, pepper and mustard, two tablespoons of salad oil, adding a few drops at a time, and, when thoroughly mixed, whip in with an egg, beaten, four tablespoons vinegar; toss up with fork.

Sauted Green Tomatoes
Select smooth tomatoes not quite half ripe. Wash, slice one-half inch thick, drain, dry and dust with salt and pepper. Egg and crumb the slices ; put three tablespoons of oil or drippings, with a bit 6f butter for flavor, in a frying pan, and when very 4iot, put in tomato slices. Fry until brown on one side, turn and brown on the other. Remove from pan with cake turner to retain shape, place on heated dish and serve with Hollandaise sauce.

Tomato and pinapple salad
Six tomatoes; one pineapple; one head of celery; one-half pint of mayonnaise dressing. Peel the tomatoes and cut them into halves; remove the seeds and core. Pare the pineapple, take out the eyes, cut it into slices of a half inch, and then cut these slices into squares of a half inch, rejecting the core. Cut the white portion of the celery the same size, and mix the two. Put each half of tomato on the nests of lettuce leaves; heap on top the pineapple and celery; cover with mayonnaise; dust with a little chopped pimento or parsley and send to the table.

12 small tomatoes. 1-4 cup chopped cucumber. 1 banana, finely diced. 6 tbsp. French Dressing. 2 sour apples, finely diced. 1 tsp. sugar. 1 stalk celery, finely diced.
Remove centers from tomatoes, invert and chill thoroughly. Combine banana, apples, celery and cucumber. Pour over French Dressing combined with sugar. Marinate 30 minutes. Fill tomatoes. May be used as a garnish or serve on crisp lettuce as an individual salad.

Spicy Tomato Soup (Recipe of Love)

½ oz. butter
½ oz. flour
1 lb. tomatoes
Blade of mace
1 pt. chicken stock
1 onion
Small teaspoon paprika
Bouquet garni (parsley stalks, a sprig of thyme and a bay leaf tied together)
½ oz. sago

Melt the butter, add sliced onion and soften. Add flour, paprika, tomatoes, herbs and stock, and cook for 20 or 30 minutes. Strain liquid, add the sago and simmer until sago is cooked. Finally add the port.
(Source: Recipes of Love by Sally Evans, Tandem Books Limited 1966)

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