We grow a lot of cilantro and what we do with it is make Pesto....well technically it would be Pistou as we don't add the pine nuts. Yes I know pesto is made with basil but can be made from cilantro as well. You just add the cilantro to a food processor and drizzle in olive oil until it is a puree and add garlic as well and salt and pepper to taste. We dose it out on cookie sheets by the cupful and freeze it then bag it up. You can use it many different ways in cooked dishes or by itself. If you want cheese in it wait till you thaw individual portions. Try it, and you will love it. We do the same with basil in the summer.

ajs - I made the bruschetta in a jar recipe last year. Too vinegary for bruschetta. But we like it on pasta. I'll use up the 10 jars or so that I made. But I doubt I'll ever make it again. Besides - after I bought the wine and the wine vinegar, it ended up being pretty expensive! I slow roast tomatoes, and then freeze them. I usually use plum type tomatoes. Cut them in half, or cut the larger ones in thirds. Place them on parchment paper on rimmed baking trays. Drizzle with olive oil, sprinkle with salt and pepper. Then I put them in a 200 degree oven overnight. They shrink in size, but are still moist. They are definitely different than a dehydrated tomato. Next morning, I let them cool to room temperature and then put in a ziploc in the freezer. FWIW - a 20 lb box of tomatoes fills 4 rimmed baking trays, and once slow roasted they all fit in a gallon ziploc. I use them on pasta or pizza or brushchetta. Pretty much take them out of the freezer, chop them, throw them in a pan with a little garlic and olive oil. Them put on the pizza, the pasta, or on brushetta bread. The tomato flavor is really intense. They remind me a lot of the sundried tomatoes in olive oil that I buy at Trader Joes.

"Posted by foodonastump ------ Yeah but we know you pee standing up." "Posted by shaun ---- I can pee standing up too." When we come to this world we all pee horizontally in diapers, and when we go, the same way. "Posted by jojoco --- Of course this comes to mind: Here is a link that might be useful: Pat from SNL" He/she/it was my favorite personality. :-) "Posted by lindac ----- For someone who says they are shy, there are lots of videos of you on you-tube." "Posted by ann_t ------Dcarch, you can't be too shy. When I went looking for advice on growing tomatoes I found a couple of your YouTube vidoes. It has been so cold here this summer that I told Moe I want him to build me a hot house like yours. Ann" Now you know I am even "creepier" than you think. Not only that I play with food, I play with many other things. :-) Ann, that's a removable/reusable insulated greenhouse that you can erect and demount in 15 minutes. It will give you about two more months growing time. It goes with an invisible 10' tall support system for tomatoes that has no-stakes and no cages. dcarch

While I use cilantro in Mexican dishes, I also use it in Asian dishes. Here's a couple that my family enjoys. Becky * Exported from MasterCook * Asian Coleslaw Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons seasoned rice vinegar 6 tablespoons vegetable oil 5 tablespoons creamy peanut butter (I used chunky) 3 tablespoons soy sauce 3 tablespoons brown sugar 2 tablespoons minced fresh ginger root (I use the micoplane grater) 1 1/2 tablespoons minced garlic (I use a garlic press) 5 cups thinly sliced green cabbage 2 cups thinly sliced red cabbage 2 cups shredded napa cabbage 2 red bell peppers -- thinly sliced 2 carrots -- julienned 6 green onions -- chopped 1/2 cup chopped fresh cilantro roasted peanuts -- optional 1 In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic. 2 In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving. Source: "www.allrecipes.com" - - - - - - - - - - - - - - - - - - - NOTES : This is really good with chopped cooked chicken added. To make it really fast you can use bagged coleslaw mix. Don't mix it until right before you serve it - it wilts quickly. The dressing can be prepared a day or two ahead and kept in the fridge. * Exported from MasterCook * Thai Chicken Sate with Spicy Peanut Sauce Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Boneless skinless chicken breast halves 2 tablespoons Orange juice 2 tablespoons low sodium soy sauce 1/4 teaspoon Sesame oil 1 large clove garlic -- minced SPICY PEANUT SAUCE 2 tablespoons Finely chopped fresh cilantro 3 tablespoons Warm water 3 tablespoons Chunky peanut butter 1 teaspoon Brown sugar 1/2 teaspoon Crushed red pepper flakes 1/2 teaspoon low sodium soy sauce Cut each chicken breast half into 8 cubes. Thread 4 cubes onto each of 8 skewers. Place in an ungreased shallow dish or 13X9" baking dish. Combine orange juice, soy sauce, oil and garlic; mix well. Pour over chicken; let stand at room temperature 15 minutes, turning once. Combine sauce ingredients and set aside. Line broiler pan with foil; broil chicken 4-6" from heat 6-8 minutes or until chicken is no longer pink, turning once. Serve immediately with sauce. If desired, longer skewers can be used. Alternate chicken with cut up vegetables such as red or green peppers and mushrooms. Marinate and broil as directed above. Source: "http://www.hugs.org/Thai_Chicken_Sate_with_Spicy_Peanut_Sauce.shtml" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * SWEET & SOUR CUCUMBER RELISH (TAENG KWA BRIO Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large Cucumbers -- peeled, halved lengthwise and sliced thinly 1 small Red onion -- peeled, halved and sliced thinly 1/2 teaspoon Dried red chili flakes (or more, to taste) 4 tablespoons Granulated sugar 1/2 cup Water 5 tablespoons rice vinegar 1/2 teaspoon Salt chopped cilantro -- to taste Toss the cucumber, onion and chili flakes together in a bowl. In a small saucepan, over low heat, dissolve the sugar in the water. Remove from heat and stir in the vinegar and salt. Pour this mixture over the veggies. Stir and refrigerate until served. - - - - - - - - - - - - - - - - - - -