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136-140 HC Tomatoes Hires-2

136-140 HC Tomatoes Hires-2

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Published by Richard Swearinger
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Published by: Richard Swearinger on Sep 25, 2012
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04/12/2015

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by richard swearinger | photos andy lyons | ood styling charles worthington
Tomatoes: Act II
Summer’s half over, but the red and yellow show rolls on.Three cooking methods—roasting, melting, and simmering—keep the rave reviews coming all season long.
Roasted
H  u  u m  vu ju.T   v, ’  v.
ROASTED TOMATOBREAD TOSSRecipe page 138

 
better homes and gardens
 
|
august 2011
|
 
bhg.com
food
|
home cooking 
 
Melted Tomatoes
prep15 m.bake1 . 30 m. cool15 m.oven300°F
2 . mdum m, u u (u 7 u)3 T.  
1
4
u d f 
1
4
. 
1
4
. ud   1  G O C,
below
Lm Wd d f 
1.
Preheat oven to 300°F. Place tomatoes in an evenlayer in 3-quart baking dish. Drizzle with olive oil,then sprinkle with basil, salt, and pepper. Bake,uncovered, or 1
1
2
to 2 hours or until tomatoes areslightly dried and sot. Cool about 15 minutes.
2.
To serve, transer tomatoes to serving platter. Add Green Onion Chicken, lemon wedges, and resh basil. Makes 4 to 6 servings.
each serving
 
134 cal, 11 g at, 0 mg chol, 157 mg sodium, 11 g carb, 3 g fber, 2 g pro.
Green Onion Chicken
prep15 m.chill8 .   grill55 m.
4 w   (dum d )
1
2
u d  , w d  (u 4)
1
4
u  S d ud   
1.
Skin chicken, i desired. In plastic bag set in shallow dish place chicken, green onions, and olive oil.Sprinkle with salt and pepper. Turn chicken to coat ingreen onions. Cover and rerigerate at least 8 hours.
2.
For charcoal grill, arrange medium-hot coalsaround drip pan. Test or medium heat above pan.Place chicken, bone side down, on grill rack overdrip pan. Cover and grill 30 minutes. Turn thengrill 25 to 30 minutes more or until chicken is nolonger pink (180°F). (For gas grill, preheat grill.Reduce heat to medium; adjust or indirect cooking.Grill as above.) Makes 4 to 6 servings.
each serving
436 cal, 34 g at, 139 mg chol,280 mg sodium, 1 g carb, 0 g fber, 31 g pro.
Roasted Tomato-Bread Toss
prep20 m.roast20 m.oven400°F
2 . y   m (u6 u)6 u  u  I d (12 z.)2  3 T.  
1
2
u d Km d/  2 T.  2 T. m  4  , md
1
2
.  
1
2
. fy ud   
1.
Position one oven rack in upper third o oven.Preheat oven to 400°F. Line 15
×
10
×
1-inch bakingpan with parchment paper. Wash tomatoes; pat dry  with paper towels. Arrange tomatoes in single layer inprepared pan. Place bread in large bowl; drizzle 2 to3 tablespoons oil over pieces. Toss to coat. Arrange bread in single layer on second large baking pan.
2.
Roast tomatoes on upper rack, bread on lowerrack or 20 to 25 minutes. Roast tomatoes just untilskins begin to split and wrinkle, gently stirring once.Roast bread until lightly toasted, stirring once.
3.
Transer bread and olives to tomato pan. Combineremaining 2 tablespoons olive oil, balsamic vinegar,garlic, salt, and pepper; drizzle over tomatoes,olives, and bread. Toss gently, transer to serving bowl. Makes 8 side-dish servings.
each serving 
215 cal, 10 g at, 0 mg chol, 494 mg sodium, 28 g carb, 3 g fber, 5 g pro.
Melted
S, -m k  v  m; u m  u m  m f  v   u-  v-.

 
better homes and gardens
 
|
august 2011
|
 
bhg.com
food
|
home cooking 

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