BAKED TOMATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Slice the tomatoes from core to core. Remove and discard the seeds and juice, and add the tomatoes to a casserole dish. Drizzle with olive oil and sprinkle with salt and pepper.
- Combine the 2 tablespoons olive oil, panko, Parmesan, parsley, garlic, shallots, red pepper flakes and some salt and pepper together in a small bowl. Fill the tomatoes with the panko mixture. Bake 20 minutes. Drizzle with a splash of olive oil before serving.
OVEN-ROASTED TOMATOES
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 2 1/2 quarts
Number Of Ingredients 12
Steps:
- For the balsamic vinaigrette: Combine the vinegar, mustard, honey and salt and pepper to taste. Stir with a whisk or fork, then drizzle in oil, whisking constantly, until combined.
- For the roasted tomatoes: Preheat the oven to 400 degrees F. Line a sheet pan with foil and spread out the tomatoes evenly to ensure a proper roast on each. Sprinkle the dried basil, salt, garlic powder, onion powder, pepper and Italian seasoning over the tomatoes, making certain that each tomato is well seasoned. Drizzle 1/4 cup vinaigrette over the tomatoes, making sure not to over-coat the tomatoes.
- Roast the tomatoes 45 minutes. (This is a fast roast, not an oven-dried tomato. Do not flip or shake the pan. The tomatoes will caramelize slightly on the top and the bottoms will remain juicy.) Turn the oven off and let sit in the oven 15 additional minutes.
DELUXE BAKED MACARONI AND CHEESE
I've been cooking and baking for many years, but I've only recently begun creating my own recipes. By adding diced ham, tomatoes, several cheeses and a hint of Dijon mustard, I turned this super creamy mac and cheese into the ultimate comfort food. -Kathy Yarosh, Apopka, Florida
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Cook macaroni according to package directions. In a Dutch oven, whisk flour, milk and cream until smooth. Bring to a boil; cook and stir 2 minutes or until thickened., Stir in cheeses until melted. Add tomatoes, ham, sour cream and mustard. Drain macaroni; add to cheese mixture and toss to coat., Transfer to a greased 13x9-in. baking dish. In a small bowl, mix topping ingredients; sprinkle over top. Bake, uncovered, 25-30 minutes or until bubbly and bread crumbs are lightly browned.
Nutrition Facts : Calories 441 calories, Fat 23g fat (14g saturated fat), Cholesterol 85mg cholesterol, Sodium 734mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 2g fiber), Protein 19g protein.
DIJON BAKED TOMATOES
Make and share this Dijon Baked Tomatoes recipe from Food.com.
Provided by lazyme
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place tomatoes on baking sheet.
- Sprinkle with salt and pepper.
- Combine remaining ingredients.
- Spread sauce on tomatoes.
- Bake in preheated 500ºF oven 5 to 8 minutes or until heated thoroughly.
Nutrition Facts : Calories 63.8, Fat 4.4, SaturatedFat 2.5, Cholesterol 8.4, Sodium 72, Carbohydrate 5.5, Fiber 1.5, Sugar 2.8, Protein 1.8
PARMESAN TOMATOES
Baked sliced tomatoes covered with a cheesy, spicy topping.
Provided by NRWILSON
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange tomato slices in a single layer on a baking sheet. In a small bowl, mix together mayonnaise, parmesan, Dijon mustard, and brown mustard. Season with oregano, and salt and pepper to taste. Use a spoon to top each tomato slice with a small amount of the mayonnaise mixture. Sprinkle with mozzarella , and then top with parsley.
- Bake in preheated oven for approximately 15 minutes, or until golden brown. Serve immediately.
Nutrition Facts : Calories 172.5 calories, Carbohydrate 7.6 g, Cholesterol 14.2 mg, Fat 13.8 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 3.3 g, Sodium 649 mg, Sugar 3.8 g
BAKED PARMESAN TOMATO SLICES
This is wonderful to make with your garden-ripe summer tomatoes! To save time prepare the mayonnaise mixture up to a day in advance. Since we love lots of spice, I use Tabasco brand spicy brown mustard but any brand brown mustard will do for this recipe, I also add in a pinch of cayenne pepper too! Recipe can easily be doubled.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 350°F.
- Lighly grease a large baking sheet.
- In a small bowl combine the mayonnaise, Parmesan cheese, Dijon mustard, brown mustard and oregano; mix well to combine then season with salt and pepper to taste (I use seasoned salt for this).
- Using a spoon top each tomato slice with a small amount of mayo mixture.
- Sprinkle each slice with mozzarella cheese, then sprinkle with chopped parsley.
- Bake for about 10-15 minutes or until golden brown.
Nutrition Facts : Calories 308.1, Fat 20.5, SaturatedFat 7.4, Cholesterol 40.8, Sodium 673.4, Carbohydrate 19.8, Fiber 3.7, Sugar 9.7, Protein 14
DIJON ROASTED POTATOES
The Dijon mustard provides a slight tang that really kicks these potatoes to the next level! These are a family favorite at our house.
Provided by France C
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a roasting pan.
- Stir olive oil, Dijon mustard, garlic, thyme, rosemary, salt, and pepper together in a bowl; add potatoes and toss to coat. Transfer potatoes to prepared roasting pan.
- Roast in preheated oven, turning occasionally, until tender in the middle, 40 to 45 minutes.
Nutrition Facts : Calories 98.3 calories, Carbohydrate 8.6 g, Fat 6.8 g, Fiber 0.9 g, Protein 1 g, SaturatedFat 1 g, Sodium 135.7 mg, Sugar 0.5 g
BAKED FLOUNDER WITH ROASTED TOMATOES
Here, Dijon mustard serves a dual purpose: It flavors the delicate fish, and helps the breadcrumb coating stay in place as the fish cooks. Tilapia can be used in place of the flounder.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 450, with racks in upper and lower thirds. Place tomatoes on a rimmed baking sheet. Sprinkle with 1 tablespoon oil, 1/4 teaspoon tarragon, sugar, salt, and pepper; toss to coat. Arrange tomatoes cut side up. Roast on lower rack until tender, 20 to 25 minutes. (Keep oven on for fish.)
- Meanwhile, make sauce: In a small bowl, whisk together mayonnaise, remaining 1/2 teaspoon tarragon, and lemon juice; season with salt and pepper. Set aside.
- Line a rimmed baking sheet with aluminum foil and brush with oil. In a food processor, place bread, a pinch each salt and pepper, and remaining tablespoon oil; pulse until fine crumbs form.
- Lay fillets flat on prepared baking sheet; season with salt and pepper. Spread top sides with mustard; sprinkle with bread crumbs, pressing to adhere. Bake on upper rack until fish is cooked through and crumbs are browned, 6 to 8 minutes. Serve with tomatoes and sauce.
DIJON-PARMESAN CHICKEN BREASTS
Try a new twist on baked chicken breasts! Dijon mustard, Parmesan cheese, basil, garlic and high-fiber cereal create the tasty wow.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
- In shallow bowl, mix cereal, cheese, basil, garlic salt and pepper. In another shallow bowl, mix egg white and mustard until blended.
- Dip chicken into egg white mixture, then coat well with cereal mixture; place in pan. Drizzle oil over chicken.
- Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
Nutrition Facts : Calories 270, Carbohydrate 10 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 5 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 0 g, TransFat 0 g
TOMATOES WITH VINAIGRETTE
"This easy dressing is a tasty way to top tomatoes," says field editor Joanne ShewChuk, St. Benedict, Saskatchewan. "I got the recipe from my mother."
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, seasoned salt and pepper; shake well. Serve over tomatoes and lettuce.
Nutrition Facts :
PASTA WITH DIJON-TOMATO SAUCE
Bring Italian flavor to your family's dinner table! Enjoy this delicious pasta stirred in tomato sauce - ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Cook and drain pasta as directed on package--except do not add salt. Meanwhile, cover tomato halves with boiling water; let stand 5 minutes. Drain and chop.
- In 10-inch nonstick skillet, heat oil over medium-high until hot. Cook onion and garlic in oil until tender; reduce heat to medium. Stir in chopped tomatoes, broth, tomato paste, basil and mustard. Cook 3 minutes, stirring occasionally, until sauce has thickened slightly. Stir in pasta. Sprinkle with cheese.
Nutrition Facts : Calories 260, Carbohydrate 45 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 6 g, TransFat 0 g
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