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Category:Vegetables - Author:N/A- Contributor:
Summer Tomato Omelette
Ingredient:


  • 3/4 cup fresh tomatoes, peeled and finely chopped
  • 1-1/2 cups chickpea flour
  • 2 hot green chili peppers, seeded and minced
  • 1 small bunch fresh coriander or Parsley leaves, minced
  • 1 teaspoon dry-roasted sesame seeds
  • 1/2 teaspoon turmeric
  • 1 tablespoon sugar
  • 1 teaspoon salt, to taste
  • Dash white pepper (optional)
  • 1-1/2 cups cold water
  • Ghee OR oil for griddle frying



Direction:

Combine all the ingredients except the ghee or oil. If batter is too thick, add a little more cold water to obtain a thin, pouring consistency. Heat a heavy cast-iron griddle or nonstick frying pan over moderate heat until very hot. Reduce heat and brush the griddle or frying pan liberally with ghee or oil. Place 2 tablespoons batter and spread as thin as you can. Fold, serve hot with fried potatoes, sour cream and chutney. Delicious alone for breakfast.


Serves: 4-6


PLEASE NOTE: No eggs are listed in the ingredients for this omlette.

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Title:Oysters Bienville - Author: N/A - Contributor:
Ingredient:

  • 1/4 cup butter or margarine
  • 3 tablespoon flour
  • 1 clove garlic
  • 1 tablespoon onion juice
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon celery seed
  • 1 2-ounce can mushrooms
  • 3/4 cup liquid
  • 18 medium boiled shrimp
  • 1 1/2 pints medium oysters
  • Parmesan cheese


Direction:
To make sauce, melt butter and add flour, garlic, onion juice, Worcestershire sauce, celery seed and liquid. Add mushrooms and shrimp. Cook until thickened. Put oysters in saucepan and simmer just until edges curl. Drain. Put oysters on cleaned oyster shells. Cover each with sauce mixture. Sprinkle each with cheese. Place on tray covered with rock salt. Broil for about 5 minutes or until bubbly.
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