BAKED TOMATOES STUFFED WITH CREAMY STOVETOP BACON MAC AND CHEESE
Steps:
- For the mac and cheese: In a pot of boiling salted water, cook the pasta until al dente; drain.
- Set an extra-large skillet, or a large heavy saucepan, over medium-low heat and cook the bacon until crispy and the fat renders out, 10 to 12 minutes. Set the bacon aside, reserving the fat to build your sauce. At this point you should have about 1/4 cup of reserved fat. If needed, add some olive oil or butter to make sure you have a 1/4 cup of fat in the pan.
- Add the flour and cook, whisking constantly, until the paste bubbles a bit, about 2 minutes (make sure it doesn't brown). Continuing to whisk, add 3 cups of the hot milk and cook until the sauce thickens, about 5 minutes. Season with salt and pepper. Bring the sauce to a boil, reduce the heat to low and cook for 2 to 3 more minutes. Stir in the dry mustard, and then gradually add the Cheddar and Muenster cheeses, stirring constantly until all of the cheese has melted into the sauce. Stir in the hot sauce and the remaining 1 cup milk. Add the cooked pasta to the sauce and stir to coat. Stir in the crispy bacon and season with salt and pepper. You'll need 1 to 2 cups of mac and cheese for the tomatoes.
- For the baked tomatoes: Set your oven rack to the middle position and preheat your oven to broil.
- Using a paring knife, remove the tops of your tomatoes (the stem end), and then carefully hollow each one out with a spoon. You want to create a bowl, while removing all the seeds and some of the flesh, leaving about 1/2-inch of flesh in each tomato.
- Season the inside of the tomatoes with salt and pepper. Then stuff each one with as much mac and cheese as you can, 1/4 to 1/2 cup.
- Mix the panko, Parmesan and parsley together, and season with salt and pepper. Pile some of the breadcrumb topping onto each tomato. Each one will accommodate about 2 tablespoons of the topping. Now, drizzle the breadcrumbs with olive oil, so the panko browns up nicely.
- Broil the tomatoes until the breadcrumb topping is golden brown and crispy, 2 to 3 minutes.
BLT-STUFFED TOMATOES
Whip up a batch of BLT-Stuffed Tomatoes for a snack, a picnic, a potluck or just to work through your tomato surplus. Who knew you could stuff a tomato, let alone create BLT-Stuffed Tomatoes? Cherry tomatoes stuffed with bacon crumbles, chopped romaine lettuce, cream cheese and mayo? Yes, please!
Provided by My Food and Family
Categories Meal Recipes
Time 15m
Yield 9 servings
Number Of Ingredients 6
Steps:
- Cut tops off tomatoes; discard. Scoop out seeds. Drain tomatoes, cut sides down, on paper towels.
- Meanwhile, mix cream cheese and mayo in medium bowl until blended. Stir in bacon and lettuce.
- Spoon cream cheese mixture into tomatoes just before serving; top with crushed croutons.
Nutrition Facts : Calories 80, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 115 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 1 g, Protein 1 g
BAKED STUFFED TOMATOES
An easy and quick recipe for when tomatoes are abundant from your garden.
Provided by AJRHODES3
Categories Side Dish Vegetables Tomatoes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking dish.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. While bacon is cooking, wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a 1/2 inch wall. Finely chop pulp and place 1/3 cup of it in a medium bowl. You may discard remaining pulp.
- Stir crumbled bacon, green pepper, cheese, croutons, and salt and pepper into tomato pulp. Spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish.
- Bake in preheated oven for 20 to 25 minutes, until heated through. Garnish with parsley sprigs.
Nutrition Facts : Calories 196.2 calories, Carbohydrate 10.9 g, Cholesterol 22 mg, Fat 14.7 g, Fiber 2.8 g, Protein 6.9 g, SaturatedFat 5 g, Sodium 332.2 mg, Sugar 5.2 g
CHEESE-BACON STUFFED TOMATOES
Make and share this Cheese-Bacon Stuffed Tomatoes recipe from Food.com.
Provided by taillightsinsightbb
Categories Vegetable
Time 40m
Yield 2 tomatoes, 2 serving(s)
Number Of Ingredients 8
Steps:
- cut thin slice from top of each tomato.
- scoop out pulp and set aside.
- drain tomatoes up-side down on rack.
- meanwhile in a skillet, cook bacon until almost done.
- drain off fat.
- add green pepper and onion.
- saute until soft.
- remove skillet from heat and blend in cheese, lettuce and tomato pulp.
- sprinkle with cracker crumbs.
- dot each tomato with 1 teaspoon butter.
- place in a buttered baking dish.
- bake in pre-heated 400 degree oven, for 25-30 minutes.
Nutrition Facts : Calories 561.3, Fat 49.3, SaturatedFat 21.8, Cholesterol 101.1, Sodium 886.1, Carbohydrate 10, Fiber 2.1, Sugar 4.8, Protein 20.1
BLUE CHEESE STUFFED TOMATOES
Provided by Katie Lee Biegel
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Slice the top third (stem side) off each tomato. Cut a small slice off each bottom so that the tomatoes are flat and able to stand up. Using a melon baller or small spoon, remove the inside of each tomato to hollow out the center. Place the tomatoes on a plate or platter. Sprinkle the tomatoes with 1/4 teaspoon salt.
- Mash the cream cheese in a bowl with a rubber spatula until it is soft and malleable. Gently fold in the blue cheese, being careful not to overmix and break the blue clumps. Season with pepper. Use two small spoons to fill the tomatoes with the blue cheese mixture. (How much will depend on the size of the tomato; small tomatoes should get about 1 teaspoon of the mixture. You can also transfer the mixture to a pastry bag or resealable plastic bag with the corner cut off and pipe the cheese mixture into each tomato.)
- Toss the chives and bacon together in a small bowl. Top each tomato with the mixture. Drizzle hot honey over the entire plate. Serve.
BACON, EGG, AND CHEESE-STUFFED LOAF
Slices of this hearty bacon- and egg-stuffed loaf are perfect for game day brunches. It's also a tasty variation to add to your breakfast-for-dinner rotation.
Provided by Jill Lightner
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
- Make a V-shaped cut in the baguette, leaving ends intact. Lift out V-shaped wedge. Hollow out baguette gently to make a long, skinny bread bowl, being careful not to cut through the bottom or sides. Place baguette on the prepared baking sheet.
- Whisk eggs in a bowl. Add milk; whisk until well blended. Stir in fontina cheese, spinach, bacon, sun-dried tomatoes, black pepper, and red pepper flakes. Pour mixture slowly into the prepared baguette, spreading evenly with a spoon.
- Bake in the preheated oven until egg mixture is completely set and cheese is lightly browned, about 30 minutes. Cool for 5 minutes; cut into 1 1/2-inch slices.
Nutrition Facts : Calories 519.2 calories, Carbohydrate 66.2 g, Cholesterol 178.6 mg, Fat 16.4 g, Fiber 3.1 g, Protein 27.1 g, SaturatedFat 8.2 g, Sodium 1098 mg, Sugar 4.4 g
CHEESY CORN-STUFFED TOMATOES
My husband and I look forward to this easy, fresh-tasting side dish in summer when tomatoes are at their best. I love to invite friends over for dinner and serve these colorful tomatoes. -Mrs. Patrick Dore, Burlington, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cut a thin slice off the top of each tomato; scoop out and discard pulp. Sprinkle salt inside tomatoes if desired. Invert on paper towel to drain. , Combine the bread crumbs, corn, green pepper, celery, onion, cream and butter; spoon into tomatoes. Place in an ungreased 13-in. x 9-in. baking dish. Sprinkle with cheese. Pour water into the baking dish. Bake, uncovered, at 350° for 30 minutes or until tomatoes are tender.
Nutrition Facts :
BACON-STUFFED CHERRY TOMATO APPETIZERS
These creamy, cheesy, bacon-filled appetizers do require you to cut the tops off of 30 cherry tomatoes. But the results are absolutely worth the effort.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 1h
Yield 15 servings
Number Of Ingredients 5
Steps:
- Cut tops off tomatoes; discard tops. Scoop out seeds from tomatoes; place tomatoes, cut sides down, on paper towels to drain.
- Meanwhile, combine bacon, dressing, cheese and onions. Refrigerate 30 min.
- Spoon bacon mixture into tomatoes.
Nutrition Facts : Calories 35, Fat 2 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 90 mg, Carbohydrate 2 g, Fiber 1 g, Sugar 1 g, Protein 1 g
MACARONI AND CHEESE-STUFFED TOMATOES
This recipe is a treasure. It is so good you'll want to eat a couple! It is a good way to use leftover mac and cheese; be sure to heat it before using. Or bake up a frozen tray specially for this dish.. This makes a nice luncheon dish. It is also a very good side dish at dinner. This little dish has lots of possibilities! I got this recipe from Janey (now known as Appy Girl) at TOHBB.
Provided by Lorraine of AZ
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Hollow out the tomatoes, leaving a 1/4-inch wall. Place in a round cake pan.
- Combine he hot macaroni and cheese, bacon and onions. Fill the tomatoes.
- Combine the bread crumbs, cheese and butter. Sprinkle on top of the macaroni and cheese. Bake in preheated oven for about 15-20 minutes.
Nutrition Facts : Calories 411.1, Fat 28.2, SaturatedFat 16.4, Cholesterol 68.7, Sodium 987.8, Carbohydrate 19.6, Fiber 2.6, Sugar 5.4, Protein 21.2
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