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Full Online Book HomeLearning KitchenVegetables - Tomato - Tomato Spiral Toss
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Vegetables - Tomato -  Tomato Spiral Toss Post by :tjau01 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :503

Click below to download : Vegetables - Tomato - Tomato Spiral Toss (Format : PDF)

Vegetables - Tomato - Tomato Spiral Toss

8 oz uncooked spiral pasta
2 1/2 c diced fresh tomatoes
1 tbsp dried basil
1/4 to 1/2 c vegetable oil
2 tbsp cider vinegar
2 cloves garlic, minced
1/4 tsp salt
1/8 tsp pepper
3 tbsp grated Parmesan cheese

Cook pasta according to package.

Combine tomatoes and basil in serving bowl; set aside. Combine oil, vinegar, garlic, salt, and pepper.

Drain pasta and add to tomato/basil mixture. Drizzle with oil and vinegar mixture, tossing to coat. Sprinkle with grated Parmesan cheese and serve immediately.

6 servings.
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Vegetables - Tomato Tart Vegetables - Tomato Tart

Vegetables - Tomato Tart
Crust: 1 1/2 cups sifted flour 1/4 tsp. salt 1/2 cup butter (cold) 1 beaten egg Combine flour and salt. Cut in butter with a pastry blender. Add egg, tossing with a fork until dough comes together. Chill slightly and roll into 10" tart pan with a removable bottom. Preheat oven to 350 degrees F.Filling: 1 large tomato 1 small onion chopped in food processor (juice adds flavor) 1/2 cup Parmesan, grated 3/4 cup gruyere, grated 1/4 cup pesto 1/4 cup melted butter 1/2 cup soft bread crumbs Layer in the following order, onion, Parmesan, tomato, pesto, gruyere,

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Vegetables - Tomato Seafood Shooters
1 medium yellow onion, sliced 2 stalks celery, chopped 1 bay leaf, 1/2 teaspoon whole peppercorns and 3 sprigs parsley, tied into cheesecloth bag 1 lemon, sliced 2 cups water 1 cup white wine 2 teaspoons salt 2 pounds (cooked weight) seafood, such as shrimp, octopus, squid, crab, lobster or clams 1 1/2 pounds red tomatoes, peeled, seeded, and pureed (about 3 cups) 1/2 cup diced avocado 1/2 cup dice tomato 1/2 cup diced red onion 1/2 cup diced cucumber 1/2 cup freshly squeezed lime juice 2 serrano chile peppers, thinly sliced 1/4 cup extra virgini olive oil 1/2 bunch cilantro,