INGREDIENTS

INSTRUCTIONS

One by one, break the eggs into a small bowl, then slide them into a
large mixing bowl. Add 1/2 cup cold water, the salt, and pepper.  Whisk
together until evenly blended, then stir in the grated cheese  and the
crushed biscuits. Brush a 10-inch nonstick skillet with a  little
clarified butter and place it over medium heat. Pour 1/2 cup  of the
well-stirred egg mixture into the pan and immediately swirl it  to coat
the base of the pan evenly. Cook until the mixture has set,  about 1
1/2 minutes. Using a long, wide, spatula, turn the omelet to  the other
side to cook for a few seconds more. Slide the omelet out  onto a plate
and continue making omelets in the same way until you  have used all
the mixture. You should have about 4 omelets stacked on  top of each
other. Cover and keep warm. Blanch, peel, core and seed  all the
tomatoes, placing all the seeds in a strainer set over a  bowl.
Coarsely chop 6 of the tomatoes and set them aside. Cut the  remaining
3 tomatoes in half lengthwise and puree them in a blender  or a food
processor. Press the seeds in the strainer to extract as  much juice as
possible. Discard the seeds and set the juice aside  separately. In a
large heavy casserole that can be brought to the  table, heat the olive
oil over low heat and add the onion. Cook,  stirring, for about 7
minutes, or until translucent, then stir in the  garlic, paprika,
cayenne pepper, bay leaf, fennel, and salt and cook  for 2 minutes
more, or until the garlic releases its aroma. Add the  grated carrot
and the juice from the tomato seeds, increase the heat  to medium-high
and cook until all of the liquid has evaporated, about  8 minutes. Add
the chopped tomatoes and cook for 10 minutes, stirring  occasionally,
until the sauce is chunky and thick, then add the  pureed tomatoes and
cook just until heated through. Remove from the  heat. Stack 2 of the
omelets, roll them up tightly, and cut crosswise  into 1/4-inch wide
noodles, keeping them rolled up. Repeat with the  other 2 omelets.
Arrange the rolls of noodles in overlapping circles  on top of the
tomato sauce and scatter the chopped basil over the  top. To serve,
toss the noodles gently with the tomato sauce and  transfer to
individual plates. This recipe yields 6 servings.  Comments: To clarify
butter, melt 1 cup butter in a heavy saucepan  over medium heat. Simmer
until the butter foams, then skim and  discard the white froth that
forms at the top. Carefully pour the  remaining butter through a double
thickness of damp cheesecloth,  leaving the white sediment at the
bottom of the pan. This will yield  3/4 cup clarified butter.  Recipe
Source: TOO HOT TAMALES with Susan Feniger and Mary Sue  Milliken From
the TV FOOD NETWORK - (Show # TH-6228 broadcast  03-20-1997) Downloaded
from their Web-Site - http://www.foodtv.com  Formatted for MasterCook
by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com  03-20-1997  Recipe
by: Susan Feniger and Mary Sue Milliken  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus, what happened to your hands?#Little girl”