Search Results for "Tomato"
Recipe Results 10 of 114 pages
Fried Green Tomato Biscuits
Ingredients 16-oz. tube refrigerated buttermilk biscuits 2 green tomatoes, thickly sliced Salt for sweating the tomatoes 1/2 lb. bacon 1 c. buttermilk 2 eggs, beaten 1/2 tsp. hot sauce (optional) 1-1/2 c. self-rising flour salt and pepper to taste Garnish: mayonnaise Directions: Bake biscuits according to package directions; set aside. Place your sliced tomatoes on
Best Chicken Salad Stuffed Tomato Crowns
Ingredients: 4 medium sized fresh tomatoes 1/2 cup plain low fat yogurt 2 cups chicken, cooked, shredded and chilled 1/4 cup flat leaf parsley, chopped 1/2 cup celery, small diced 1/2 cup carrots, small diced 1 lemon, juiced 1 small onion, small diced Kosher salt and fresh ground pepper to taste Directions: Rinse tomatoes under
Baked Stuffed Tomatoes
Submitted by Debra Flinner of Canton, Oh Ingredients: 6 medium tomatoes 1/4 cup finely chopped green pepper 1/4 cup Parmesan cheese, grated 1/3 cup croutons 1 t. salt Directions: Remove stem ends from tomatoes; cut thin slice from bottom of tomatoes to prevent tipping. Remove pulp from tomatoes, leaving 1/2 inch wall. Chop enough pulp
Roasted Shallots, Tomatoes and Arugula Salad
Ingredients: 6 medium shallots, peeled, cut into fourths ½ cup olive oil 1 cup balsamic vinegar 1 T. Dijon mustard Salt 4 medium firm, ripe, Florida tomatoes, cut into fourths 1 cup arugula leaves Peppercorn mix, freshly ground Directions: Preheat oven to 400 degrees. Pour 2 t. of the olive oil over the shallots and place
Fried Green Tomatoes
Submitted by Debra Flinner of Canton, Oh Ingredients: 4 firm green tomatoes 1/2 cup all-purpose flour 1 t. salt 1/4 t. pepper 1/3 cup butter Directions: Wash tomatoes, pat dry. Remove stem and core. Slice tomatoes 3/4″ thick. Mix flour, salt and pepper. Dip tomato slices in flour mixture. Heat butter in a 10″ skillet
Tomato Sandwiches
Ingredients: 1/2 cup mayonnaise or whipped cream cheese 1 large onion, thinly sliced 6-8 small arugula leaves, washed & patted dry 2 large eggs, lightly beaten with 1 tablespoon water 1/2 teaspoon salt 1/2 cup bread crumbs, unflavored, toasted 3 tablespoons unsalted butter 2 tablespoons olive oil Directions: Slice each tomato to obtain 1/2-inch thick
Baked Fresh Tomato, Ham and Swiss Rolls
Ingredients: 2 large (1 pound) fresh tomatoes 6 ounces sliced ham, cut in strips (about 1-1/2 cups) 6 ounces Swiss cheese, shredded (1-1/2 cups) 3 tablespoons creamy mustard blend 1 tablespoon prepared white horseradish 4 large hard round (Kaiser or Rye) rolls, cut in halves Directions: Use tomatoes held at room temperature until fully ripe.
Tomato and Garlic Omelet
Ingredients: 1/2 slice bread (whole wheat) 1/2 teaspoon olive oil 1 garlic clove (finely chopped) 1 cooking spray (as needed, nonstick) 3/4 cup egg substitute 2 tablespoons mozzarella cheese (part skim, grated) 1 tomato (large, chopped) 1 teaspoon basil (dried) Directions: Preheat oven to 300°F. Cut the bread into cubes; toss with oil and garlic
Fried Green Tomatoes
Ingredients 3 firm green tomatoes, sliced Salt ½ cup cornmeal ½ cup flour ½ tsp Cajun seasoning ½ cup buttermilk 1 egg 3 Tbsp vegetable oil for frying Directions Spread tomato slices on paper towels. Sprinkle with salt. Allow 15 minutes resting for salt to remove excess water from tomatoes. Blot each side dry with
Corn and Pepper Stuffed Tomatoes
Ingredients: Cherry tomatoes or roma tomatoes 2 ears corn 1 each red or yellow bell pepper 1 each portobello mushroom 1 each jalapeno or banana pepper ¼ bunch Basil 1 each zucchini 2 cloves garlic 1 each shallot To taste salt and pepper Olive oil Directions: Wash all vegetables, let dry. Preheat oven to 350 degrees fahrenheit. Cut ears of corn in half lengthwise,
