This is my favorite way to eat tomatoes! Light and fresh, the good tomatoe taste comes through. Use good Balsamic. I sometimes top with crumbled feta or blue cheese and black olives, use fresh basil confetti for added color and flavor. Perfection!
A classic! I make this every year for my annual Cinco de Mayo party, jazzed up with chopped jalapenos, cheddar cheese, onions and diced green/red peppers. I'm making it for an Independence Day party tomorrow and adding onion, cheddar and bacon. You will make this recipe over and over!
WOW! After many, many years of loving this for carry-out, we have finally found an easy and delicious alternative! Changes: double/triple the sauce recipe as the previous reviewers suggested, added 1 tsp red pepper flakes (we like it HOT), and 2 tsp garlic chili sauce. We added a handful of shredded carott, fresh basil, fresh bean sprouts, about 1/3 lb spicy sausage (this is the way my fave restaurant makes it) and used Trader Joes Rock Shrimp. I've also used chicken. Perfect. If you love spicey Pad Thai restaurant style, you will be very happy with this. Good enough to entertain with. Thanks Laura, and thanks previous reviewers!
I'm giving this recipe only four stars as written, after working with the recipe I made the following changes and believe it's a five star: don't batter the chicken, just flour (added salt, pepper, and paprika to flour), use real butter and olive oil to saute chicken, double or triple the sauce using good white wine, and add several tablespoons of capers to finish. I served with parmesean/parsley mashed potatos on a large platter with lemon slices, beautiful presentation. This dish is definitely for lemon lovers, and the flavors are mild and mellow, so you can finish the meal off with a big bang of a dessert!
I love this recipe, it works so well with everthing, especially bar-b-que! I use "Glory" brand skillet corn, it is delicious. Sometimes I use an egg, sometimes I don't. I love jazzing it up with jalapenos and also have used bacon, onion, and cheddar. There doesn't seem to be anything you can do to "kill" this recipe!
Ohhhhh...yum! This is my favorite summer splurge! Made these tonight and they are absolutely delicious. The cornmeal is the secret here. I add paprika and s & P to the meal for color and flavor. Slice the tomatoes 1/4 inch thick, this is a must. Sprinkle with Kosher salt as soon as they are out of the frying pan. I use bottled ramoulade sauce for dipping. So easy and so good!
This is a wonderful salad with something for everyone! I took it to a pot-luck last night and it was a huge hit. I used red and yellow tomato wedges, pepper bacon (oh yaaa), and added cubed avocado. I prepared the dressing in the blender, using a whole package of basil, it was cool, creamy, and delicious. Fabulous!
An absolutely wonderful recipe! I used the marinade on strip steaks on the grill and they were fantastic. I forgot green onions, so I used fresh minced onions and a sprinkle of dried chives. Also added black pepper to the mix. I'm making this for my Mom and using the skewers and small bite-sized pieces of beef, she's having wrist surgery next week, so lifting the stick and no fork/knife will be great for her. Thanks, Vivian!
This is so simple and delicious. Perfect. I like to add some chopped fresh cilantro, too, and a little splash of Tabasco for heat. Thanks, Denise!
Is it Indian or Carribean, all I can say is this is one terrific recipe! I added sweet and maharaja curry powders and garlic to peanut oil, added the chicken, and wow! the beautiful golden color that chicken turns! I then added onion, green/yellow pepper srips, and a handful of shredded carrot. But the best part comes when you add the coconut milk (I used light) and tomatoes and sauce, it is a lovely pastel salmon orange. I added a handful of frozen peas right before taking off the heat and served with basmati rice. Thank you Roma!
Excellent dressing! This was delicious on jazzed up BLT's made with pepper bacon, avocado, and swiss. I used the leftovers the next night for dipping Old Bay Steamed Spiced Shrimp. Thanks for sharing!
