H
hayden23
Guest
i tried making an omelet the other day and it ended up being a tomato with eggs. any idea on how much tomato to use so that it's just right?
Cooking Forum
Welcome to SpicePlace Cooking Forum.
This site is now a read-only archive.
Registration and posting are disabled.
Mama Mangia
Super Moderator
When I make an omelet with tomatoes in it - I dice the tomatoes very small. I just eye ball it - but I saute onion and celery, add tomatoes, stir and then pour my beaten eggs over. You only need a tablespoon or so of each item for 2 - 3 large eggs.
M
mooyong
Guest
3 eggs one tomato
P
peppercooker3
Guest
good tip mama
L
lizgirl
Guest
My mom liked to dice up tomatoes and put it in with her baked macaronie and cheese. She used a sharp cheese. Other times she just topped the dish with ketchup for the tomato taste. I couldn't get into that.
Cook Chatty Cathy
New member
Lizgirl I don't blame you I could not get into that either!
Cook Chatty Cathy
New member
Hi Can man,
You've got to be kidding? No really....ketchup on your mac & cheese? I just wonder about you ketchup lovers sometimes!!!
We still love ya though! CCCathy
Here's my favorite thing to eat ketchup on... French Fries and then only occassionally!
You've got to be kidding? No really....ketchup on your mac & cheese? I just wonder about you ketchup lovers sometimes!!!
We still love ya though! CCCathy
Here's my favorite thing to eat ketchup on... French Fries and then only occassionally!
Cook Chatty Cathy
New member
Can Man now you're talking!!! And malt vinegar is a staple in our house, as well as Basalmic Vinegar (for sandwiches of-course) and alot of other flavorful vinegars. I can tell you my 8 yr. old loves bread dipped in basalmic vinegar best of all, takes after me..that's for sure! Have you ever tried the french bread dipped in olive iol, basalmic vinegar and dipping spices? It is delicious!
What part of S. CA are you in? I did 2 yrs. in Long Beach, and 2 in Monterey! Gotta tell you I loved Monterey and the Pebble Beach area, and I worked in Carmel the whole 2 yrs we lived there, our lunch hour was 2 hrs and I just gotta tell you I visited every restaurant in Carmel on a regular basis....WONDERFUL WONDERFUL EATING with-out a doubt!
Cheers, Cathy
What part of S. CA are you in? I did 2 yrs. in Long Beach, and 2 in Monterey! Gotta tell you I loved Monterey and the Pebble Beach area, and I worked in Carmel the whole 2 yrs we lived there, our lunch hour was 2 hrs and I just gotta tell you I visited every restaurant in Carmel on a regular basis....WONDERFUL WONDERFUL EATING with-out a doubt!
Cheers, Cathy
CanMan
New member
Not for a long while, since I cut back on eating breads, but I agree. These years I just drink vinegar (in water) which I prefer over sodas.
Cerritos, formerly Dairy Valley, near the Orange County border and Knotts Berry Farm. Used to live and work in Long Beach.
Cook Chatty Cathy
New member
Hi Can Man,
Funny you should mention drinking vinegar in water, my grandmother used to make up some drinkable concotion that was a vinegar drink. She was really healthy and lived to be nearly 100. So I encourage you to continue your regime.
I liked parts of Long Beach, and especially loved the tide pools in San Pedro, and the next thing I most loved were the Asian Restaurants in LB! And Redondo Beach and the horse racing track out in Anaheim (Do not remember the name of it) and I just did not care for the over population!
California is beautiful but my goodness it's so heavily populated, that was one of the real down falls of the whole experience.
There is one place I visited that had fresh grown cherries and oh my goodness were they delicious! But try as I might I can't remember the name of the town, seems it was not too far from Los Gatos. There were artichoke fields and garlic fields and lots of agriculture in Salinas.
Nice talking 'bout the old stomping grounds! Cathy
Funny you should mention drinking vinegar in water, my grandmother used to make up some drinkable concotion that was a vinegar drink. She was really healthy and lived to be nearly 100. So I encourage you to continue your regime.
I liked parts of Long Beach, and especially loved the tide pools in San Pedro, and the next thing I most loved were the Asian Restaurants in LB! And Redondo Beach and the horse racing track out in Anaheim (Do not remember the name of it) and I just did not care for the over population!
California is beautiful but my goodness it's so heavily populated, that was one of the real down falls of the whole experience.
There is one place I visited that had fresh grown cherries and oh my goodness were they delicious! But try as I might I can't remember the name of the town, seems it was not too far from Los Gatos. There were artichoke fields and garlic fields and lots of agriculture in Salinas.
Nice talking 'bout the old stomping grounds! Cathy
P
peppercooker3
Guest
More tomato ideas
With all this talk about tomatoes.. i got this delish recipe from CreamCheese.com. This would make a good appetizer.
Check this recipe out.
Bacon, Cheese, and Tomato Crescents
Prep Time: 15 min
Total Time: 30 min
Makes: 8 servings, one filled crescent each
1 can (8 oz.) refrigerated crescent dinner rolls
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup finely chopped tomatoes
1/4 cup finely chopped red peppers
4 slices OSCAR MAYER Bacon, crisply cooked, drained and chopped
PREHEAT oven to 375ºF. Separate dough into eight triangles; spread with cream cheese. Top evenly with remaining ingredients.
ROLL up, starting at shortest side of each triangle. Place, point-sides down, on baking sheet.
BAKE 12 to 15 min. or until golden brown. Serve warm.
With all this talk about tomatoes.. i got this delish recipe from CreamCheese.com. This would make a good appetizer.
Check this recipe out.
Bacon, Cheese, and Tomato Crescents
Prep Time: 15 min
Total Time: 30 min
Makes: 8 servings, one filled crescent each
1 can (8 oz.) refrigerated crescent dinner rolls
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup finely chopped tomatoes
1/4 cup finely chopped red peppers
4 slices OSCAR MAYER Bacon, crisply cooked, drained and chopped
PREHEAT oven to 375ºF. Separate dough into eight triangles; spread with cream cheese. Top evenly with remaining ingredients.
ROLL up, starting at shortest side of each triangle. Place, point-sides down, on baking sheet.
BAKE 12 to 15 min. or until golden brown. Serve warm.
P
peppercooker3
Guest
Malt Vinegar is the awesome for the fish and chips route
I love ketchup on basically everything. Check out this recipe I found on CreamCheese.com for Easy Baked Fish and Chips. They have tons of great recipe ideas. Check out their Entertaining Recipe Widget. It lets u select an event and gives u recipes for what to serve.
Easy Fish and Chips
2 large baking potatoes (1-1/2 lb.)
1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix, divided
4 haddock fillets (1 lb.)
1/4 cup MIRACLE WHIP Light Dressing
PREHEAT oven to 400°F. Cut each potato lengthwise into eight wedges; place in large bowl. Add Italian dressing; toss to coat. Add 1/4 cup of the coating mix; toss to coat. Place in single layer on baking sheet sprayed with cooking spray. Bake 20 min.
MEANWHILE, spread remaining coating mix onto large plate. Spread tops of fish fillets evenly with half of the MIRACLE WHIP; press, dressing-sides down, into coating mix on plate. Repeat with remaining MIRACLE WHIP and coating mix on plate to coat remaining sides of fish fillets. Place on rack of broiler pan. Add to oven with potatoes.
BAKE potatoes an additional 15 min. and bake fish 15 min. or until fish flakes easily with fork and potatoes are tender.
I love ketchup on basically everything. Check out this recipe I found on CreamCheese.com for Easy Baked Fish and Chips. They have tons of great recipe ideas. Check out their Entertaining Recipe Widget. It lets u select an event and gives u recipes for what to serve. Easy Fish and Chips
2 large baking potatoes (1-1/2 lb.)
1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix, divided
4 haddock fillets (1 lb.)
1/4 cup MIRACLE WHIP Light Dressing
PREHEAT oven to 400°F. Cut each potato lengthwise into eight wedges; place in large bowl. Add Italian dressing; toss to coat. Add 1/4 cup of the coating mix; toss to coat. Place in single layer on baking sheet sprayed with cooking spray. Bake 20 min.
MEANWHILE, spread remaining coating mix onto large plate. Spread tops of fish fillets evenly with half of the MIRACLE WHIP; press, dressing-sides down, into coating mix on plate. Repeat with remaining MIRACLE WHIP and coating mix on plate to coat remaining sides of fish fillets. Place on rack of broiler pan. Add to oven with potatoes.
BAKE potatoes an additional 15 min. and bake fish 15 min. or until fish flakes easily with fork and potatoes are tender.
S
SpiceIsGreat
Guest
CanMan, ketchup is no joke. I've tried it on Mac 'n Cheese and have always put it on scrambled eggs. I am all over the basalmic vinegar for salads and a pork chop recipe my family makes(ask me if you guys want it). As for the french fries, after being in Europe for a month and got hooked on the mayo believe it or not.