Mother In Laws Tomato Salad Recipes

Steps:

• This is an incredible tomato salad but there are two things to remember if you want to wow your guests with something so simple. The first is that you should try to get a mixture of different, tasty, local (if possible) tomatoes in all different shapes, sizes and colors. Second, the flavor is brought out by salting the tomatoes, so don't skip this bit. Some people get worried about putting this much salt on their food, but the bulk of it will drip off, leaving you with really beautiful, intensely flavored tomatoes.
• If you can get hold of some dried flowering oregano then do, as it has the most heavenly flavor. Feel free to use the dried stuff that you get in a little container, but it can taste a bit like sawdust when compared to the fruity, fragrant flavor you get from the flowering variety. Oregano is also great to grow in the garden.
• Depending on the size of your tomatoes, slice some in half, some into quarters and others into uneven chunks. Straightaway this will give you the beginnings of a tomato salad that's really brave and exciting to look at and eat. Put the tomatoes into a colander and season with a good pinch of sea salt.
• Give them a toss, season again and give a couple more tosses. The salt won't be drawn into the tomatoes; instead it will draw any excess moisture out, concentrating all the lovely flavors. Leave the tomatoes in the colander on top of a bowl to stand for around 15 minutes, then discard any juice that has come out of them.
• Transfer the tomatoes to a large bowl and sprinkle over the oregano. Make a dressing using 1 part vinegar to 3 parts oil, the garlic and the chile. Drizzle the tomatoes with enough dressing to coat everything nicely.
• This is a fantastic tomato salad, which is totally delicious to eat on its own. It's also great served with some balls of mozzarella or some nice, grilled ciabatta bread.
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Steps:

• Combine the romaine, tomatoes, cucumber and onions in a large bowl.
• Whisk the olive oil, vinegar, sour cream, oregano and garlic in a small bowl to make the vinaigrette.
• Pour the vinaigrette over the salad, season with salt and pepper and toss to combine. Serve with more freshly cracked black pepper over the top.

Steps:

• 1. Start cooking bacon, and cook, until evenly browned. Drain, crumble, and set aside.
• 2. At the same time, start eggs to boil, if using. When, they are through cooking, cool with cold water. Then, peel, place in a bowl, and cover them with plastic wrap, and put in the refrigerator, until serving time.
• 3. Combine lettuce and bacon, in a large salad bowl. Cover with plastic wrap, & refrigerate.
• 4. DRESSING: In a blender or food processor, combine dressing ingredients (mayo, milk, garlic powder, and black pepper). Blend, until smooth. Season dressing with salt to taste. Refrigerate, until serving time.
• 5. Get lettuce, bacon, & eggs out of refrigerator, when ready to serve. Dry off, if there is any condensation on salad or eggs, and cut eggs into wedges or chop. Right before serving, add croutons, tomatoes, and eggs, if using. Toss salad with dressing, serve immediately. Makes 6 servings.

Steps:

• In a large bowl, whisk together the mayo, ranch, pickle brine, garlic powder, cayenne, and black pepper. Mash in the eggs with the mayo mixture to desired consistency. Taste and season with additional pickle brine (for salt), as desired. Enjoy! Store leftovers in the fridge for up to 3 days.

Steps:

• Use one big pot-- I did not add the meatballs or sausage so that the calories etc. would not be counted.
• However, If you want to add Italian sausage and meatballs, then go to the bottom first.
• If you did the meatballs etc, then add the onions after you are done, if not add a little olive oil to the pan and add the onions.
• Cook on med-high till soft, add the garlic chopped up and cook for one minute, add the white wine to deglaze the pan and scrape any brown bits off the bottom of the pot.
• Add the tomatoes crushing them up slightly with your hand to help break them up.
• Add the tomato paste.
• Take a boat motor blender and puree for about one minute till almost smooth.
• Add all the spices and bring to boil.
• Add one tomato can's worth of water and add back in the sausage and meatballs if you are doing them.
• Cook for two to three hours on low with the top of the pot partially on to let the sauce cook down (get rid of the water you added essentially).
• Serve with pasta, over stuffed peppers, over backed ziti or manicotti uses are limitless.
• I like to freeze mine in three cup plastic containers for use whenever I want it.
• One serving is half a cup of sauce you may use more or less as you desire.
• Meatballs and Sausage here goes:.
• Take Italian sausage and divide into one pound and two pounds.
• Take the casing off all of it, and shape the two pounds into one x two inch rolls.
• Take the one pound of Italian sausage and two pounds of ground turkey and add two eggs, 2 tbsp of milk, 1/2 cup bread crumbs, 1/2 cup grated Parmesan or Romano cheese and mix well.
• Shape into Meatballs.
• Brown the sausage in a little olive oil, and then the meatballs.
• Do not cook all the way through!
• Set aside.

Steps:

• Layer the ingredients in the order given.
• Let stand 8 to 10 hours or overnight.

Steps:

• Melt the butter and dark chocolate with the syrup in a pan.
• When melted, stir in icing sugar and cocoa.
• Be sure to sieve the cocoa and the icing sugar.
• Coarsly crush the digestive biscuits and stir into syrup mixture. Mix well.
• Press mixture into a greased tin approx 21x21x3.5cm. Leave mixture in tin and leave in the fridge for a few hours.
• When slice is properly chilled, melt the milk chocolate and spread onto the top of the slice. When milk chocolate has set, cut slice into fingers. ( Tongues )
• You should get about 25 tongues.
• Enjoy.
• Whitby Tart.