Riceandtomatopie Recipes

RICE WITH TOMATOES

Steps:

• Slice tomatoes and cut into small dice. There should be about a cup.
• Heat one tablespoon of butter in saucepan and add onion and garlic. Cook, stirring, until wilted. Add tomato and stir.
• Add rice and stir. Add water, bay leaf, salt and pepper. Bring to a boil and cover closely. Let simmer 17 minutes. Remove bay leaf and stir the rice. Stir in remaining tablespoon butter and serve.

EASY TOMATO PIE

Steps:

• Roll the pie crust into a 13-inch circle on a lightly floured surface. Transfer the crust to a 9-inch deep-dish pie pan. Trim the edges so the crust hangs over the pie pan by 1/2 inch. Tuck the edges of the crust under to be even with edge of the pie pan and press all around with the tines of a fork. Place the crust in the refrigerator for 1 hour or in the freezer for 30 minutes.
• Meanwhile, slice the tomatoes crosswise into 1/4-inch-thick slices. Using your fingers, push out as many of the watery tomato seeds as you can. Lay the slices flat on a paper towel-lined sheet tray and sprinkle all over with the salt. Let drain for 30 minutes, then pat very dry.
• Preheat the oven to 425 degrees F.
• While the tomatoes are draining, in a medium bowl, whisk together the mayonnaise, whole egg, egg yolk and hot sauce, if using. Stir in the Cheddar, blue cheese, parsley, dill, black pepper and scallions.
• Sprinkle the cornmeal over the bottom of the crust. Pat the tomato slices dry once again, then place a third of the tomatoes in the bottom of the pie crust, overlapping them slightly to fit. Top with half of the mayonnaise mixture. Repeat with another layer of tomatoes and another layer of mayonnaise mixture. Place the remaining tomatoes on top, pressing the last layer gently into the mayonnaise mixture. Bake for 20 minutes.
• Remove the pie from the oven and wrap just the edges of the crust with foil to avoid burning. Reduce the oven temperature to 375 degrees F. Bake until the mayonnaise mixture is puffed and golden brown and the center is no longer wobbly, about 30 minutes more. Let cool for 1 1/2 hours.
• Top with additional herbs, if desired, then slice and serve.
• Combine the flour, shortening, butter and salt in a large bowl. Using a pastry cutter, gradually work it all together until the mixture resembles coarse crumbs. Beat the egg with a fork and add it to the mixture along with the vinegar. Add 5 tablespoons cold water. Stir until it comes together, adding another tablespoon or two of water if it needs the moisture.
• Form the mixture into 2 balls and wrap them in individual plastic bags. If using immediately, chill for 20 minutes in the refrigerator before rolling out. If freezing, remove from the freezer 30 minutes before you are ready to use them.

TOMATO PIE

Steps:

• Arrange the tomato and onion slices in a single layer on a paper towel-lined baking sheet and sprinkle with salt. Let sit for 1 to 2 hours.
• Preheat the oven to 350 degrees F.
• Fit the pie crust into a 9-inch pie plate and crimp the edges. Prick the bottom and sides with a fork. Line the crust with aluminum foil and fill with pie weights or dried beans. Bake until the edges of the crust are just golden, 20 to 25 minutes. Remove the foil and weights and continue to bake until the bottom of the crust is dry and brown, another 15 to 20 minutes. Cool completely.
• Mix together the Cheddar, mozzarella and mayonnaise in a medium bowl. Season with 1/2 teaspoon salt and a few cracks of black pepper.
• Transfer the tomatoes and onions to a dry paper towel and pat dry. Liberally season the tomatoes with cracked black pepper. Arrange a third of the tomatoes in a single layer in the pie crust, overlapping slightly. Sprinkle a third of the basil over the tomatoes and top with a third of the onions. Repeat twice with the remaining tomatoes, basil and onions. Spread the mayonnaise mixture over the top of the onions.
• Bake until the topping is golden brown and bubbling, 30 to 35 minutes. Let cool completely. Garnish with basil leaves. Serve at room temperature.

TOMATO RICE

Steps:

• In a large saucepan over medium heat, soften the onion and garlic in the oil.
• Add the rice and stir to coat the grains with oil.
• Add the broth and tomatoes.
• Season with salt and pepper.
• Bring to a boil, lower the heat, cover and simmer until cooked about 25 minutes.

RICE AND TOMATOES

Steps:

• In a large saucepan bring 4 quarts water to a boil with the salt. Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes. Drain the rice in a colander and rinse it. Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry. The rice may be made 1 day in advance and kept covered and chilled. Reheat the rice in a steamer over boiling water. In a saucepan cook the onion in the oil over moderately low heat, stirring occasionally, until it is softened, add the tomatoes with the reserved juice, and cook the mixture, stirring occasionally, for 3 minutes. In a bowl combine well the rice, the tomato mixture, and salt and pepper to taste.

RICE AND TOMATO PIE

Steps:

• Preheat oven to 350°F.
• Cook the rice in stock seasoned with salt, pepper, and curry.
• Put tomatoes in alternate layers with rice in a casserole.
• Sprinkle with buttered bread crumbs and cheese.
• Bake for 30 minutes.

TOMATO RICE WITH CRISPY CHEDDAR

Steps:

• Adjust an oven rack to the highest position and heat the oven to 500 degrees.
• In a large pot or Dutch oven, heat the oil over medium-high. When the oil begins to shimmer, add the onion and chile, spread them out in an even layer and cook, stirring occasionally, until the onion becomes translucent and starts to lightly char, 5 to 7 minutes.
• Increase the heat to high and add the tomatoes, using the back of a wooden spoon to lightly crush them. Cook, stirring occasionally, until the tomatoes break down into a chunky sauce, 5 to 6 minutes. Add the salt and remove from heat.
• Stir in the cooked rice and transfer to an 8-inch square (or similar size) baking dish. Sprinkle the grated cheese on top in an even layer.
• Switch the oven to broil and place the baking dish on the oven rack closest to the broiler. Broil until the top bubbles and turns golden brown, about 3 minutes. Serve immediately.

MOTHER'S TOMATO RICE PIE

Steps:

• Combine beef, pepper, onion, bread crumbs, salt, pepper and 1/2 Celsius.
• tomato sauce. Mix well.
• Pat into bottom and sides of a greased 9" square pan. Combine remaining tomato sauce, rice, water, and 1/2 c cheese. Spoon mixture into meat shell.
• Cover and bake at 350 for 25 minute
• Top with remaining cheese. Bake, uncovered, 10-15 min longer.

GROUND BEEF 'N' RICE PIE

Steps:

• In a large bowl, combine the beef, 3/4 cup tomato sauce, bread crumbs, onion, green pepper if desired and seasonings. Press evenly onto the bottom and up the sides of an ungreased 9-in. pie plate, forming a crust., In another large bowl, combine the tomato paste and remaining tomato sauce. Stir in the rice and 3/4 cup cheese; pour into crust. Place pie plate on a baking sheet. , Cover and bake at 350° for 25 minutes or until the meat is no longer pink. Uncover; drain. Sprinkle with remaining cheese. Bake 10-15 minutes longer or until the cheese is melted. Let stand for 5 minutes before cutting.

TOMATO RICE

Steps:

• Melt butter with oil in a large straight-sided skillet over medium-high heat. Add cumin and mustard seeds. When mustard seeds begin to pop (about 30 seconds), add curry leaves (take care, as mixture will splatter) and asafetida. Fry 30 seconds.
• Add onion, garlic, chiles, and 1 teaspoon salt. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add tomatoes and turmeric and cook, stirring occasionally, until tomatoes are softened and beginning to caramelize around the edges of the pan, 3 to 5 minutes. Stir in 1/4 cup water and scrape up any browned bits. Add rice and stir to coat. Cover, remove from heat, and let stand 5 minutes. Taste and adjust seasoning with salt if needed. Serve, sprinkled with cilantro.

TOMATO PIE

Steps:

• In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake until bottom is lightly browned, 20-25 minutes. Remove foil and weights; bake until light brown, 5-10 minutes longer. Cool on a wire rack., In a small bowl, combine mayonnaise, cheese, green onions and seasonings. Arrange one-third of the tomatoes in crust; spread with one-third of the mayonnaise mixture. Repeat layers twice. Bake 25 minutes. Top with bacon; bake until filling is bubbly, 5-10 minutes longer. Let stand 10 minutes before cutting.

RICE AND TOMATO PIE

Steps:

• Melt the butter gently in a pot and put in the breadcrumbs.
• Remove from heat and stir well to butter the breadcrumbs.
• Cook the rice, salt, pepper and curry powder in the pint of stock until tender.
• Peel and slice the tomatoes and onion.
• Put the rice, tomatoes onion and grated cheese in alternate layers in a greased fireproof dish.
• Sprinkle buttered breadcrumbs over the top.
• Bake for 1/2 an hour in a moderate oven.
• Serve hot or cold.