| Green beans in tomatoes Ingredients 2 cloves garlic, chopped 2 tablespoons vegetable oil 1 (14.25 ounce) can diced tomatoes with basil and oregano 1 (8 ounce) can tomato sauce 1 pound fresh green beans, trimmed and snapped salt and pepper to taste Directions 1 In a large saucepan, saute garlic in oil over medium-low heat until garlic is slightly browned. Stir in diced tomatoes and tomato sauce, cover, and cook for 30 to 45 minutes. 2 Stir green beans into tomatoes, and cook until tender. Season with salt and pepper to taste. |
| Avocodo green goddess dressing Ingredients 1 avocado, peeled and pitted 1 cup mayonnaise 5 anchovy filets, rinsed and chopped 2 tablespoons chopped green onion 1 tablespoon lemon juice 1 clove garlic, chopped salt and pepper to taste Directions 1 In a blender combine the avocado, mayonnaise, anchovies, green onion, lemon juice, garlic, and salt and pepper. Process until smooth, then chill for 24 hours before serving. |
| Baked green tomatoes Ingredients 1 cup cornmeal 1 tablespoon dried dill weed salt to taste ground black pepper to taste 5 medium green tomatoes, thinly sliced Directions 1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking sheet. 2 In a small bowl, mix the cornmeal, dill, salt, and pepper. Dip tomato slices into the mixture, coating both sides. Arrange coated slices in a single layer on a medium baking sheet. 3 Bake 45 minutes in the preheated oven, until crisp and golden brown. |
| Fried green tomatoes Ingredients 4 large green tomatoes 2 eggs 1/2 cup milk 1 cup all-purpose flour 1/2 cup cornmeal 1/2 cup bread crumbs 2 teaspoons coarse kosher salt 1/4 teaspoon ground black pepper 1 quart vegetable oil for frying Directions 1 Slice tomatoes 1/2 inch thick. Discard the ends. 2 Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat. 3 In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels. |
| Cheesey green bean casserole Ingredients 2 (10.75 ounce) cans condensed cream of mushroom soup 3/4 cup milk 1 (2.8 ounce) can French fried onions 2 cups shredded Cheddar cheese 2 (16 ounce) packages frozen French cut green beans 1/2 pound processed cheese food (eg. Velveeta), sliced Directions 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart casserole dish. 2 In a mixing bowl, combine mushroom soup, milk, cheddar cheese, and half of the onions. Mix together. 3 Layer the bottom of a 2 quart casserole dish with 1/2 of the green beans. Pour half of the soup mixture over beans, and add half of the processed cheese. Repeat layering, and top with remaining onions. 4 Bake for 30 to 40 minutes. |
| Cuban green soup Ingredients 2 ounces salt pork, diced 1 large onion, chopped 5 (15 ounce) cans navy beans, with juice 2 (10 ounce) packages frozen turnip greens with turnip pieces Directions 1 Place a stock pot or Dutch oven over medium heat. Fry the salt pork for a few minutes to release some liquid. Add onion, and saute until translucent. Stir in the navy beans and turnip greens. Bring to a boil, reduce heat to medium-low, and simmer for about 30 minutes. Serve with home made pepper vinegar and a side of cornbread for restaurant-style dining. |
| Welcome to our March recipe page. First I wish to apologize to everyone who contributed this month, my computer crashed and I lost everything everyone sent me. I am VERY sorry about this but unfortunately there wasn�t anything I could do about it. I hope you all enjoy these replacement recipes I found. Spyce |
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