Fried Green Tomatoes
Fried Green Tomatoes – Simple, classic and absolutely delicious. The crunchy golden batter of this fried green tomatoes recipe is the epitome of Southern charm and cuisine.
Check out the recipe at grandbaby-cakes.com!
HOW TO MAKE SALSA VERDE | GREEN SALSA RECIPE | The JayLi Life
Hi guys! For today video I am showing you my version of Salsa Verde and different tips on how to make the best consistency of salsa for the desired need. Hope you enjoy! :)
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Hi, guys! My name is Liza and I am a wife, mother, and grandmother! Welcome to my channel! ????
Just recently I decided to to dedicate myself as a full-time homemaker. My children are growing! I am a mother to an adult child and two teenagers (one is graduating soon), so I no longer have little ones in the home.
So I take this new venture and switch up my channel to real-time homemaker life of a 40 year old woman!
I will be sharing with you my dinner ideas and routines that has worked for me for over 20 years.
Thank you for coming along with for this ride as we creep into the over hill status, but always managing to have fun in this ride we call Life!
I hope you guys stick around and become life long friends with us....Welcome to the JayLi Life! :)
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How to make The BEST Salsa Verde Recipe | Boiled, Fresh or Roasted Salsa
Hello & welcome to the Views Kitchen, on today's help Wednesday we will be showing you the basics to boiled, fresh, and roasted salsa verde. Please take the time to look at the list of ingredients and extra tips below, thank you for subscribing and liking our show. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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Boiled Salsa Verde
6 medium tomatillos
1/2 medium onion
1 jalapeño or Serrano pepper
Fresh cilantro (20 stems)
1 Tbsp lime or lemon juice
1/2 Tbsp salt (Himalayan)
*These amounts yield 1 1/2 cups salsa
Fresh Salsa Verde (2:58)
6 small tomatillos
1/4 medium onion
1 jalapeño or serrano pepper (I used 1/2 serrano)
Fresh cilantro (20 stems)
1/2 Tbsp lime or lemon juice
1 1/2 tsp salt (Himalayan)
*These amounts yield 1 cup salsa
Roasted Salsa Verde (5:22)
6 Tomatillos
1/2 medium onion
5 garlic cloves
1 Jalapeño or serrano pepper
Fresh cilantro (30 Stems)
1 1/2 Tbsp lime or lemon juice
1/2 Tbsp Salt (Himalayan salt)
*These amounts yield 2 cups salsa
Tips
*adjust salt and citrus to taste for all recipes
*salt amounts will vary if you are using regular table salt
*Spice lovers add an extra 1 or 2 peppers to bring the heat ????
*Tomatillos have a lot of pectins, when you refrigerate you’ll notice the salsa gets thicker. Not to worry! Just mix and continue with your salsa : )
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???? I'm your host Stephanie and behind the camera, you have my sister Cloud (☁️). I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes 4 times a week. After all, we wouldn't be here without you ???? Thank you ????
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
How to Make Green Tomato Jam
Do you have some green tomatoes left at the end of the growing season? Don't let them go to waste! You can turn them into a delicious and easy green tomato jam that will brighten up your breakfast or snack. This jam has a sweet and tangy flavor that goes well with toast, cheese, or crackers. It's also a great way to preserve your tomatoes for the winter.
*To make this green tomato jam, you will need the following ingredients:*
• Green tomatoes, any variety
• Sugar - 2 to 1 tomato to sugar ratio
• Juice of half a lemon
Watch the video to find out how to make this amazing jam. Trust me, it's worth it. You will see how to cut, cook, and blend the tomatoes until they become a smooth and creamy jam. You will also learn some tips and tricks to make your jam even better.
You can enjoy it in many ways: on a piece of toast or with cheese, as a dip for crackers or chips, or as a gift for your friends and family. It's perfect for using up your green tomatoes and adding some sweetness to your day.
If you liked the video, please give it a thumbs up and subscribe to my channel for more cooking videos like this one. Thank you for watching and happy cooking!
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Fried Green Tomatoes Recipe
This is perhaps the best-known recipe for using up green tomatoes, something probably every home gardener has had to figure out how to do at least once. While this is not a practical way to use up a large number of green tomatoes, it does make a great snack for 3-4 people if there are only a handful of under-developed and green tomatoes to get rid of.
These aren’t much good left over, so eat whatever gets fried. Green tomatoes will keep at room temperature in a dark place with reasonable ventilation. If they get much sun, they will start to turn red.
These make an excellent side-dish for something more responsible, like roast beef or pork. Or they can be used as the base for a dish. As a snack, it is best to have some sort of sauce or dip for them, such as spicy mayonnaise or remoulade sauce.
Makes however much tomato you have to fry.
Equipment:
• wide saucepan or high-sided skillet
• tongs or spider for handling frying tomato slices
• plate lined w/ paper towel or other oil-wicking material
• thee pie plates or similar for dredging
Ingredients:
3-5 ea green tomatoes unripe; not fully-ripe green zebra tomatoes
1 cup vegetable oil or more, to shallow-fry tomato slices
1 cup buttermilk or kefir
1/2-1 cup flour
1/2-1 cup corn meal
to taste: salt
pepper
parmesan or other grating cheese
Procedure:
1. Place the saucepan over a low flame with the oil in it, so it can start to warm up.
2. Wash and dry the tomatoes, then slice them 4-6 mm thick, about a quarter inch.
3. Salt and pepper the tomato slices on both sides.
4. Set up the flour, buttermilk and corn meal each in its own pie plate or similar dish.
5. Ensure that the oil is hot enough for cooking. If the flame is still fairly low, perhaps turn it up slightly to account for the cold food about to go into the pan.
6. Dredge 4-6 slices of tomato, enough to fill the pan without crowding. The slices of tomato must not overlap in the pan.
7. Allow the slices to cook for 60-90 seconds on one side, then turn them and allow them to cook for about the same amount of time on the other side, then carefully remove them to the lined plate.
8. While the slices are still hot, grate parmesan over them, or season them however is appealing.
9. Repeat from step 6 until all the slices are cooked.
10. Enjoy the fried tomatoes hot, with some piquant and spicy sauces.
Music:
Don't FRY those GREEN TOMATOES!!
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Living Traditions Homestead is all about living a simple and sustainable way of life. We believe the world has gotten too “busy” and that people are missing out on many of the true blessings this world has to offer. We started as a small urban homestead in Gilbert, AZ and after the city grew up around us, decided it was time leave corporate America and take a big leap of faith by moving our family to the Missouri Ozarks.
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