A MUST MAKE! This recipe is great to make with tomatoes that are red to green! My Husband told me I have to give these a real good name. He was giving these a names but they would have gone off the page. He won 't eat Parmesan cheese or goat cheese and he had both and just loved it! After I told him what cheese are in it he went back for seconds and thirds. I don 't care what anyone rates this at because Mister Picky gave it his top rating! And that's all I care about! BUT if he likes this much it everyone in the world will! These tomatoes had a salty, cheesy, crisp crust. The tomato was warm and juicy. The goat cheese gave it a nice creamy sharpness. Onions and garlic gave it a subtle sweetness. I did use tomatoes that weren't completely ripe. But go for what you have be it green or red. Hey if any of you have a better name for this recipe give me an e-mail. Bursting Tomatoes came from eating them right after being cooked they just burst in your mouth! This is a copycat recipe of a dish I had when vacationing Southwest.
This is a low carb alternative to fried tomatoes that is easy to make and tastes great. Good for the unripe tomatoes that fall off the vine before it's time (you know when you weed and knock them off)or the end of the harvest. I did make with red too and they came out just as good.
The green are firm and tangy and the red are soft and sweet.
A nice side, place in a sandwich or top pasta. Oh and great on a pizza!But there goes the carb watching!
Take note that the fat in the marinade is not all used so the calculations are off.
In NJ and NY area, this is how many diners make their yummy homefries. The diners I worked at would begin by taking the baked potatoes leftover from dinner, unwrapping the aluminum foil, then cutting off the skins. Then they start slicing the potatoes for the breakfast crowd who are eagerly awaiting these wonderful home fries that go perfectly with their omelets, toast, and coffee filled breakfast. *If your looking for the 'perfect' baked potatoes, try Recipe #287636
Mustard is unbelievably wonderful for this sandwich, a must try! This is a definite comfort food! It is and can also be made using deep fried hot dogs as well. As a kid growing up in NJ, I (Bird) ate these all the often. This is my version that I make at home, as we live just a wee too far a drive to Charlie's in Kenilworth NJ. The original Charlie's uses pizza dough for the crust, so if you'de like, we recommend using Recipe #265466, baking it as a 2 round loaves which will give you 4 sandwiches. You can read more about Charlie's here. http://www.roadfood.com/Reviews/Overview.aspx?RefID=1668
aka: 'How to Make the Perfect Cheesecake' This recipe includes very detailed instructions for preparation which is the key to any great cheesecake. *This is my signature recipe that I have spent many many hours perfecting the
ingredients and techniques for. This is not 'NY Style' but real 'NY Cheesecake'.
The end result is a wonderful cheesecake that some will tell you to eat with a towel, because it's like an 'O' in your mouth.
I've been looking for a soft all whole wheat bread, and I finally found it! This is in an Amish cookbook that I have, and I am writing it as it is written. I mix it with my KitchenAid. :) This is our sandwich bread that we have all the time on hand and the recipe can easily be cut into 1/3 to make just one loaf. :) 10/8/07 Corrections made to make bigger loaves. I usually use recipe #185778 to have a great rise.