PARMESAN PAN-FRIED TOMATOES
A nice use of all those fresh summer tomatoes! Serve these along side roast chicken or pork chops, or serve with bacon and eggs for breakfast.
Provided by quotFoodThe Way To
Categories Lunch/Snacks
Time 8m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine flour, onion powder, garlic, salt and pepper in a bowl; mix well.
- In seperate bowl, combine panko and parmesan.
- In a third bowl, combine eggs and mustard.
- Take tomato slices and dip in flour mixture, dusting off excess.
- Then dip in egg mixture, letting excess drip off.
- Finally, dip in parmesan/panko mixture, pressing parmesan mixture onto slices for good coverage; repeat until all slices are breaded.
- These should be stored in a single layer and dusted lightly with extra crumbs. DO NOT STACK.
- Heat olive oil in a non-stick frying pan over medium to high heat.
- Place 3 slices (one order) in pan and let cook about 1-1/2 to 2 minutes on each side, until golden brown. DON'T FLIP TOO SOON or parmesan mixture will fall off.
- Continue with remaining slices and serve hot.
Nutrition Facts : Calories 407.2, Fat 20.9, SaturatedFat 6.7, Cholesterol 127.8, Sodium 1787.8, Carbohydrate 36.6, Fiber 2.5, Sugar 3.8, Protein 18.3
PAN-FRIED PIZZAS
I love how simple this recipe is to put together, just roll out the dough, pan-sear until crispy and top. No oven needed. It's the kind of appetizer or snack that just leaves people wanting more. Want to save some time? Buy store-bought pizza rounds and just cook and top! Feel free to add other herbs, like some fresh oregano, or sun-dried or oven-roasted tomatoes instead of fresh ones. This is a recipe that can take some variety.
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make the balsamic glaze: In a small saucepan, bring the balsamic vinegar to a boil, then reduce the heat to maintain a simmer. Cook until reduced by two-thirds and syrupy, 8 to 10 minutes. Set aside to let cool.
- Shape the crust: On a flat, lightly-floured surface, divide the dough into quarters. Roll each into a loose ball. Cover with a kitchen towel and allow the dough to rest for 10 to 15 minutes. Working with one ball at a time, roll and gently stretch into an 8-inch round about 1/8-inch thick. (Note: You can also use a rolling pin, if easier.) Set aside, covering with the towel or plastic wrap.
- Cook the crusts: Heat 4 tablespoons oil in a 10-inch skillet over medium-high heat until hot. Reduce the heat to medium-low and add the sprigs of thyme. Let cook until crispy, 2 to 3 minutes. Transfer the thyme sprigs to a paper towel-lined plate. Set aside to cool, then pick the leaves off the stems. Reserve the leaves.
- Increase the heat to medium. Working with one round of dough at a time, gently place the dough into the hot oil so that it lies flat in the skillet. Cook until the underside is browned and the edges are crispy, 3 to 4 minutes. Use a pair of kitchen tongs or a heatproof spatula to flip the dough to the other side, taking care, as the oil is hot and can splatter. Cook until the crust looks crispy, another 3 to 4 minutes. Transfer the crust to a sheet pan fitted with a wire rack. Repeat with the remaining dough, adding and heating more oil in the skillet as needed between batches.
- Prepare the tomatoes: In a medium bowl, toss the tomatoes with some salt and pepper and set aside.
- Make the ricotta mixture: In a medium bowl, combine the ricotta, Parmesan, garlic, fried thyme leaves and salt and pepper to taste. Adjust the seasonings.
- Assemble the pizzas: Transfer the crusts to a cutting board. Use the back of a kitchen spoon to spread the ricotta mixture evenly among the 4 pizzas. Drizzle with oil. Sprinkle the basil and Pizzeria Salt over the ricotta. Drizzle with the balsamic glaze. Top with the tomatoes.
- Cut each pizza into slices with a pizza cutter or saw into pieces gently with a serrated knife. Serve immediately with another drizzle of balsamic and a generous sprinkle of Parmesan and Pizzeria Salt.
- In a medium bowl, combine the Parmesan, garlic powder, oregano and red pepper flakes.
PARMESAN-ROASTED TOMATOES
A delicious vegetable side dish that goes with pretty much anything.
Provided by Butch Chandler
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place tomatoes in a bowl and toss gently with olive oil and season with salt and pepper. Arrange on a baking sheet and top each tomato half with Parmesan cheese.
- Bake in the preheated oven until Parmesan cheese is melted and slightly browned, 15 to 20 minutes.
Nutrition Facts : Calories 65.4 calories, Carbohydrate 3.9 g, Cholesterol 5.9 mg, Fat 4.3 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 1.5 g, Sodium 132.4 mg, Sugar 2.5 g
FRIED GREEN TOMATO PARMESAN
Rather than the traditional eggplant Parmesan, I found that using fried green tomatoes gives a better flavor and texture!
Provided by bertholf
Categories Main Dish Recipes Casserole Recipes
Time 1h10m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk eggs in a small bowl until smooth. Pour bread crumbs into a shallow dish. Dip each tomato slice in egg and coat with bread crumbs. Arrange on baking sheets in a single layer.
- Bake in the preheated oven until golden, about 5 minutes per side.
- Pour 3 cups spaghetti sauce into the bottom of a 9x13-inch baking dish. Top with a layer of tomato slices. Layer half of the mozzarella cheese and Parmesan cheese on top. Repeat layers with remaining spaghetti sauce, tomatoes, mozzarella cheese, and Parmesan cheese. Sprinkle basil on top.
- Bake in the preheated oven until golden brown, about 35 minutes.
Nutrition Facts : Calories 481.8 calories, Carbohydrate 60.5 g, Cholesterol 72.8 mg, Fat 16 g, Fiber 6.9 g, Protein 24.4 g, SaturatedFat 6.7 g, Sodium 1675.2 mg, Sugar 20.4 g
OVEN-FRIED PARMESAN POTATOES
I found this recipe in a newspaper and adjusted it somewhat by adding additional Parmesan cheese. This is a wonderful side dish, and since the potatoes are cooked with the skin on, they are nutritious as well as delicious.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a large bowl. Drizzle with oil. Sprinkle with cheese, garlic powder, paprika, salt and pepper; toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake, uncovered, at 450° for 25-30 minutes or until golden brown, stirring once.
Nutrition Facts : Calories 267 calories, Fat 9g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 423mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 4g fiber), Protein 8g protein.
PAN FRIED POTATOES WITH BACON AND PARMESAN
Make and share this Pan Fried Potatoes With Bacon and Parmesan recipe from Food.com.
Provided by PalatablePastime
Categories Pork
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Cook potatoes, garlic, and bacon in oil over medium heat.
- Season to taste with salt and pepper and cook, stirring, until potatoes are almost cooked through, then stir in green onions.
- When potatoes are cooked through, sprinkle with parmesan cheese and serve.
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