Green tomato recipes
agmss15
6 months ago
last modified: 6 months ago
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agmss15
6 months agoRelated Discussions
green tomato chutney recipe. safe?
Comments (4)As I always say," Cooking recipes and canning recipes are two totally different things !". Never try to can a cooking recipe. There are plenty of recipes that are safe for canning this kind of food. If you don't own one, buy yourself a current Ball Blue Book. Worth the $6 or so,for sure. There is no acid added to this, nothing that would make it suitable for canning. I am glad you asked instead of just canning it, though. Shows you care !...See MoreWhat'cha doin' with your GREEN tomatoes?
Comments (70)The original recipe called for green bell peppers. I used red because I love the way it looks in the jars. I think yellow and orange would also be pretty. We just got in from picking everything in the garden. We have gone longer this year without a frost warning, and even though it was getting cold, they said there was no frost warning up until 5:00 PM this evening, and then all of a sudden weather.com was issuing a FREEZE warning for our area. Picked about 50 lbs. of green tomatoes. More than half should ripen without a problem. The rest will make pickles, and relish. I always freeze some for frying, and some for that great green tomato bread recipe. I hope you try the relish recipe and enjoy it as much as we do....See MoreFried Green Tomatoes
Comments (11)This is the recipe I use. Just substitute "green tomato slices" for "eggplant" in the recipe. I like a little crisp batter, but not a lot so this recipe is to my liking. Crisp Fried Eggplant Gourmet : April 1990 Can be prepared in 45 minutes or less. Yield: Serves 2 as a side dish or first course 1/3 cup cornstarch 1 large egg 1/2 teaspoon coarse salt plus additional for sprinkling the eggplant 1 cup fresh bread crumbs 1 small eggplant (about 1/4 pound), cut crosswise into 1/4-inch-thick slices vegetable oil for deep-frying lemon wedges if desired Put the cornstarch, the egg beaten with 1/2 teaspoon of the salt, and the bread crumbs in separate small dishes. Dredge each eggplant slice in the cornstarch, coating it thoroughly and shaking off the excess, coat it with the egg mixture, and dredge it in the bread crumbs, pressing on the crumbs to make them adhere. Transfer the eggplant as it is coated to paper towels and let it dry slightly. In a deep heavy skillet fry the eggplant slices in batches in 1/2 inch of 375°F. oil for 1 minute on each side, or until they are golden brown, and transfer them with tongs to paper towels to drain. Sprinkle the eggplant lightly with the additional salt and serve it with the lemon wedges....See MoreRhome: Another green tomato pie recipe
Comments (2)Well, I'm quite sure I have enough green tomatoes to try at least 2 pie recipes (at several times each), so thanks so much! We had some nice, warm and sunny weather the last few days, so I let my tomatoes stay on the vine that much longer to see how many more would ripen. But the rain's returned, so today's the end of the line for most of the garden, I think. I think I'm also going to try making some green enchilada sauce and Salsa Verde, even though they call for tomatillos. Thanks again for thinking of me!...See Moreparty_music50
6 months agolast modified: 6 months agoSherry8aNorthAL
6 months agolast modified: 6 months agocarolb_w_fl_coastal_9b
6 months agolast modified: 6 months ago
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